

Mansa Tarkari with Roti
Protein-packed, aromatic Mansa Tarkari with soft rotis – a perfectly spiced, soul-satisfying comfort food!
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Soul-satisfying Kanika with gut-friendly Dalma – perfectly spiced and a true taste of home!

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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Soul-satisfying Kanika with gut-friendly Dalma – perfectly spiced and a true taste of home!
This odia dish is perfect for lunch or dinner. With 821.1600000000001 calories and 17.12g 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
Prepare Dal and Vegetables
Pressure Cook the Dalma
Prepare Garnish and Tempering (Chhunka)
Combine and Finish