

Mansa Tarkari with Roti
Protein-packed, aromatic Mansa Tarkari with soft rotis – a perfectly spiced, soul-satisfying comfort food!
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Aromatic Kanika with hearty Ghanta Tarkari – a soul-satisfying, energy-giving comfort food classic!

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

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Aromatic Kanika with hearty Ghanta Tarkari – a soul-satisfying, energy-giving comfort food classic!
This odia dish is perfect for dinner. With 902.29 calories and 14.66g 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
Preparation: Wash and soak the chana dal in water for at least 30 minutes, then drain. Wash and chop all vegetables into uniform 1-inch cubes. Keep the brinjal and raw banana cubes in a bowl of water to prevent browning.
Pressure Cook Dal & Hard Vegetables: In a pressure cooker, combine the soaked chana dal, potato, pumpkin, and yam. Add 1.5 cups of water, 1 tsp of salt, and half of the turmeric powder. Pressure cook for 2 whistles on medium heat (about 10-12 minutes). Allow the pressure to release naturally.
Make the Masala Paste: While the dal cooks, add the chopped onion, ginger, garlic, cumin seeds, coriander seeds, and 2 dried red chilies to a grinder. Add 2-3 tablespoons of water and blend into a smooth paste.
Sauté the Masala: Heat mustard oil in a large kadai or pan over medium heat until it's slightly smoking. Reduce the heat and add the pancha phutana, bay leaf, and the remaining 1 dried red chili. Let them splutter for 30 seconds. Add the ground masala paste and the remaining turmeric powder. Sauté for 7-8 minutes, stirring frequently, until the paste darkens and oil starts to separate from the sides.
Cook Softer Vegetables: Drain the brinjal and raw banana cubes and add them to the kadai. Sauté for 4-5 minutes, coating them well with the masala until they are slightly tender.
Combine and Simmer: Gently add the cooked dal and vegetable mixture from the pressure cooker into the kadai. Stir in the grated coconut, jaggery (if using), and the remaining salt. Add up to 1 cup of water, or as needed, to achieve a thick gravy. Mix gently, ensuring the vegetables don't break. Bring to a boil, then reduce the heat, cover, and simmer for 10-12 minutes until all flavors have melded and the curry has thickened.
Finishing Touches: Turn off the heat and stir in the ghee. Let the Ghanta Tarkari rest for 5-10 minutes before serving. This allows the flavors to deepen. Serve hot with steamed rice or rotis.