Name: Traditional lunch (Kanika, ghanta tarkari, ambula rai) recipe by Bobly Rath at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3
Ingredients: For Kanika:; Basmati rice -1cup; Desi ghee-1/2cup; Sugar-1/2cup; Green Cardamom-2; Black cardamom-1; Cloves-2; Cinnamon-1inch; Bay leaf -2; Salt-1/2tbsp; Turmeric powder-1/2tbsp; Cashew nuts and raisins-1/2cup; Water-2cup; For Ghanta tarkari:; Chopped vegetables like potato, brinjal,raw banana, ridge gourd, beans,Colo cassia roots,carrot, papdi,spine gourd,pointed gourd,raw papaya, pumpkin-4cups; Soaked chickpeas-1cup; Soaked chhana dal-1/2cup; Chopped coconut-1/2cup; Grated coconut; Tomato-1; Turmeric powder-1/2tbsp; Salt; Sugar -1/2tbsp; Chopped Onion-1big; Masala paste(onion-1,ginger-1inch,garlic-7cloves, cinnamon-1/2inch,cumin seeds-1/2tbsp,red chilli-1); Oil-5tbsp; For Ambula rai:; Dried mango(ambula)-5-6; Mustard paste (mustard-2tbsp,ginger-1/2tbsp,garlic-3cloves,green chillies-2); Grated coconut-1/2cup

ABOUT Traditional lunch (Kanika, ghanta tarkari, ambula rai) RECIPE

This traditional combination of lunch is mostly prepared in festival occasion in Odisha. Kanika is a traditional sweet pulao recipe which is also one of the item of 56bhog of Jagannath. The presence of desi ghee and spices gives it to a special flavours. Ghanta tarkari is a signature Odia recupe where variety of vegetables are cooked in soaked puses. Due to presence of so msny vegetables the nutrient content of the curry is so high. In Odisha ghanta is must to be prepared on the next day on the occasion of Dwitibahan puja (mostly called it as Dwitia osha ghanta) in every home. Ambula rai is also a traditional odia recipe that is extremely popular among all generations. It is a sun dried mango raita cooked in mustard gravy, coconut and curd in odia style.

Ingredients Serving: 3

For Kanika:
Basmati rice -1cup
Desi ghee-1/2cup
Sugar-1/2cup
Green Cardamom-2
Black cardamom-1
Cloves-2
Cinnamon-1inch
Bay leaf -2
Salt-1/2tbsp
Turmeric powder-1/2tbsp
Cashew nuts and raisins-1/2cup
Water-2cup
For Ghanta tarkari:
Chopped vegetables like potato, brinjal,raw banana, ridge gourd, beans,Colo cassia roots,carrot, papdi,spine gourd,pointed gourd,raw papaya, pumpkin-4cups
Soaked chickpeas-1cup
Soaked chhana dal-1/2cup
Chopped coconut-1/2cup
Grated coconut
Tomato-1
Turmeric powder-1/2tbsp
Salt
Sugar -1/2tbsp
Chopped Onion-1big
Masala paste(onion-1,ginger-1inch,garlic-7cloves, cinnamon-1/2inch,cumin seeds-1/2tbsp,red chilli-1)
Oil-5tbsp
For Ambula rai:
Dried mango(ambula)-5-6
Mustard paste (mustard-2tbsp,ginger-1/2tbsp,garlic-3cloves,green chillies-2)
Grated coconut-1/2cup
Curd -1/2cup
Mustard oil-1tbsp
Punch phutan-1/2tbsp
Curry leaves
Salt as per taste
Sugar as per taste

Instructions

For Kanika: Put a pressure cooker on a stove and add the ghee and roast the cashew nuts and raisins and keep aside.
In the same cooker add all the spices along with the rice roast it for 1 min.
Add water along with turmeric powder, sugar and salt and cook it upto 1whistle.
Mix all the cashew nuts and resins to it and serve hot.
For ghanta tarkari: Pressure cook the soaked chickpeas.
Chopped all the vegetables.
Make the masala paste.
In a pressure cooker put oil into to followed by the punch phutan. When they crackle add the chopped onions.
When the onion gets translucent add the masala paste, salt and turmeric powder and chopped tomatoes.
Cook it for 5minutes and then add the vegetables,pulses and chopped coconut.
Cook it with low flame for 5minutes. The n cover the lid and cook it up-to 1whistles. Add the sugar.
Serve hot with grated coconut.
For Ambula rai: Soak the dried mangoes for 1/2hour in water.
Add mustard paste,grated coconut,curd,salt,sugar and mix it well.
In a pan put the oil. Then add the punch Ohioan to it.
When they crackle add the curry leaves and mix it with the mustard curd paste.
Ambula rai is ready to it.

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