Khasi Mansa Jhola, Bihari Arna and Baigana Bhaja

Ingredients

• 0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
• 1 cup Jaggery (Grated or powdered)
• 4 cup Full-Fat Milk
• 1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
• 2 tbsp Ghee
• 4 pods Green Cardamom Pods (Lightly crushed)
• 1 tbsp Almonds (Slivered, for garnish)
• 1 tbsp Cashews (Chopped, for garnish)

Instructions

1. 1

   Prepare the Rice

   • Rinse the Gobindobhog rice under cold water until the water runs clear.
   • Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2. 2

   Cook the Rice

   • In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
   • Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
   • Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3. 3

   Make the Jaggery Syrup

   • While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
   • Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
   • Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4. 4

   Simmer with Milk

   • Pour the 4 cups of full-fat milk into the pot with the mashed rice.
   • Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
   • Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5. 5

   Combine Jaggery and Milk (Crucial Step)

   • Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
   • Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
   • Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6. 6

   Finish and Thicken

   • Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
   • Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
   • Turn off the heat. The arna will continue to thicken as it cools.
7. 7

   Garnish and Serve

   • Transfer the Bihari Arna to serving bowls.
   • Garnish with slivered almonds and chopped cashews.
   • Serve warm or chilled according to your preference.

Ingredients

• 1 large Eggplant (about 450g, also known as Baigana)
• 2 tbsp Rice Flour
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to your spice preference)
• 0.5 tsp Cumin Powder
• 0.75 tsp Salt (or to taste)
• 0.25 cup Mustard Oil (for shallow frying)

Instructions

1. 1

   Prepare the Eggplant

   • Wash the eggplant thoroughly. Trim the stalk and slice it into roundels about 1/4-inch (0.6 cm) thick. You should get about 12-14 slices.
   • Optional but recommended: Place the slices in a bowl of water with a teaspoon of salt for 10 minutes. This prevents browning and helps reduce oil absorption.
   • Drain the slices and pat them completely dry with a clean kitchen towel. This step is crucial for achieving a crispy texture.
2. 2

   Coat the Slices

   • In a wide, shallow dish or plate, combine the rice flour, turmeric powder, red chili powder, cumin powder, and salt. Mix well.
   • Take one eggplant slice at a time and press it firmly into the spice mixture, ensuring it is evenly coated on both sides and the edges.
   • Set the coated slices aside on a plate for 5-10 minutes. This allows the masala to adhere well to the eggplant.
3. 3

   Shallow Fry

   • Heat the mustard oil in a wide, heavy-bottomed skillet or tawa over medium heat. The oil should be hot enough that a pinch of the spice mix sizzles immediately, but it should not be smoking.
   • Carefully arrange the coated eggplant slices in a single layer in the pan. Do not overcrowd; fry in batches if necessary.
   • Fry for 3-4 minutes on the first side, or until the bottom is golden brown and crisp.
   • Flip the slices gently with a spatula and fry for another 3-4 minutes on the other side until tender, golden, and crispy.
   • Once cooked, transfer the fried slices to a plate lined with paper towels to drain any excess oil.
4. 4

   Serve

   • Serve Baigana Bhaja immediately while it's hot and crispy. It pairs perfectly with steamed rice and dal, especially Odia Dalma.