Skip to main content

Odia Phala Kanji


Phala Kanji


Kanji is famous Southern Odisha dish specially of villager's , they skip one time rice lunch and enjoy the Kanji to fulfill their nutritional lunch.

Actually this is ONE-POT-MEAL of farmers ,where the sour rice and Vegetable's combine with Torani (fermented water).

Farmers used to take "Pakhala bhat pot" to the fields for lunch. They eat with any raw roots or veggies like raw onions, radish, cucumber,green chillies or fried Vadi.

For a better and nutritious meal they collect varieties of Vegetable's and cook a delicious Kanji for lunch.

So friends I tried to make an authentic style of Kanji. I prepared fermented rice before 3 days for a perfect Kanji.




Ingredients :

Vegetables for Kanji ,cut into long to match the size of a ladyfinger(cut into half).

4 pc Pumpkin
4 pc Knolkhol
4 pc Lady fingers
4 pc Colocasia
4 pc Radish
4 pc Raw Papaya

For kanji

1 litres Fermented rice water
1 cup it's rice, mashed
½ tsp Termeric powder
Salt

For Seasonings....

1 pinch Hing
½ tspMustard seeds
⅓ tsp Cumin seeds
1 tsp Fennel seeds
½ tsp Fenugreek seeds
Hand full of roughly crushed garlic


Preparations:

In a deep vessel take all Kanji ingredients mix well and keep for cooking over the high flame.

Once it comes to boiling point add all Vegetables stir well only on this stage .
Do not stir constantly to break the veggies.

Cook till veggies done keep this vessel on the other side of gas ; Now take a kadhai along with 1 tbsp oil add crushed garlic fry till light brown ,side all the fried garlic on one side of kadhai add all Seasonings one by one fry a bit mix with garlic and fry again add curry leaves .
Do not burnt.

Pour this seasonings on boiled Kanji and cover the lid to stop the smell and smoke flavour.

At the time of serving Kanji give a slow stir.

Serve veggies first then pour the seasonings as garnish.

Enjoy the authentic recipe of Odisha .

Phala Kanji 2

Labels:

Popular posts from this blog

OKRA POTATO FRY

My husband loves okra , So in my home okra is very important vegetable and cooked 3 equally days with varieties but it must be tastier than before okra recipe. Today I have an idea of old style cooking which he eat without any objections. And this is simple okra fry. The Flavours are so simple and the spices are not overdone and looks elegant. Once fried to golden you need to remove and enjoy them immediately with roti. This dry okra potato fry and roti combination is really excited. Ingredients: 3 cups chopped okra 1 cup cubed potatoes 1 onion medium size 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala 2 tbsp oil Salt to taste Preparations: Wash the okras and dry them using a towel. Chop okras, potato and onion into equal sizes. Heat oil in a pan. Add chopped onions fry till the onions turn translucent and soft. Now add the chopped okra and potatoes along with all above spices. Fry in medium flame till the vegetables are cooked, wit...
Read more

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to  preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed  to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar  or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s...
Read more

Kani Macha Ambila

Kani Macha Ambila 1 King fish is very favourable salty fish for Odia's because of its taste, with a single bone and good match mix for any curry and specially we cook ambila. We use small king fish for this curry but now a days it's not possible to get perfect small or Midium in size, Because high demands and highly expensive .  It is expensive but very much satisfaction to your palates,to your tummy,to your food. Today I am going to share this recipe. The combine tastes and smell of sweet, sour and spicyness of this curry force  to eat before time. The smell of this curry is knoked the mind and palates of your neighbours.   I m damn sure they ask about this special curry only because of the powerful smell which spread all over the kitchen. Ingredients: 8 piece's of King fish 4 tbsp jaggary 1 Onion sliced 3 tbsp tamarind paste  ½ tsp cumin seeds ½ tsp mustard seeds ½ tsp fenugreek seeds 1 tsp funnel seeds 2 red chilly few curry ...
Read more