

Mansa Tarkari with Roti
Protein-packed, aromatic Mansa Tarkari with soft rotis – a perfectly spiced, soul-satisfying comfort food!
Loading...
Sweet, aromatic Kanika with protein-packed chana dal curry - an energy-giving, soul-satisfying treat!

A fragrant sweet rice pilaf from Odisha, delicately flavored with ghee, whole spices, and studded with cashews and raisins. This traditional temple offering is a festive delight, perfect for celebrations.
Serving size: 1 cup

A comforting and flavorful Odia curry made with chana dal and a fragrant coconut-spice paste. This wholesome dish is a staple in Odia households, perfect with steamed rice or soft rotis. It's rich, aromatic, and deeply satisfying.


Protein-packed, aromatic Mansa Tarkari with soft rotis – a perfectly spiced, soul-satisfying comfort food!


Perfectly spiced, protein-packed Kukuda Kassa with soft rotis and fresh salad – a wholesome comfort!


Perfectly spiced, protein-packed Kukuda Jhola with crispy Piaja & soft rotis – a soul-satisfying meal!


Melt-in-mouth, perfectly spiced Mansa Kassa with soft rotis and fresh salad – a protein-packed delight!

Perfectly spiced Odia-style Egg Fried Rice – a quick, energy-giving meal that's a total crowd-pleaser!


Aromatic masala omelette with comforting potato mash & Janhi Posto – a delicious, homestyle dinner!
Sweet, aromatic Kanika with protein-packed chana dal curry - an energy-giving, soul-satisfying treat!
This odia dish is perfect for lunch. With 900.9300000000001 calories and 18.86g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Rice: Wash the basmati rice under cold running water until the water runs clear. Soak the rice in fresh water for 30 minutes, then drain it completely using a colander and set aside.
Fry Nuts and Raisins: Heat the ghee in a heavy-bottomed pot or pan over medium heat. Add the halved cashew nuts and fry for 1-2 minutes until they turn light golden brown. Add the raisins and fry for another 30 seconds until they puff up. Remove both with a slotted spoon and keep aside.
Temper Spices and Sauté Rice: In the same ghee, add the bay leaf, cinnamon stick, cloves, and crushed cardamom pods. Sauté for 30-40 seconds until fragrant. Add the drained rice to the pot and gently sauté for 2-3 minutes, ensuring each grain is coated with ghee without breaking them.
Cook the Rice: Pour in 3 cups of hot water. Add the salt and turmeric powder, and give it a gentle stir. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 10-12 minutes until the rice is 80% cooked and most of the water is absorbed.
Add Sweetener and Finish Cooking: Uncover the pot and sprinkle the sugar evenly over the partially cooked rice. Add the fried cashews and raisins. Gently fold them in without vigorous stirring. Cover the pot again and cook on the lowest possible heat (dum style) for another 5-7 minutes, until the sugar dissolves completely and the rice is fully cooked and fluffy.
Rest and Serve: Turn off the heat and let the Kanika rest, covered, for at least 10 minutes. This allows the flavors to meld and the grains to firm up. Before serving, fluff the rice gently with a fork.
Serving size: 1 cup
Pressure Cook the Dal
Prepare the Coconut Masala Paste
Prepare the Tadka and Sauté Aromatics
Cook the Masala Paste and Spices
Combine and Simmer the Curry
Finish and Garnish