Kanji as one bowl meals

 

One bowl meal with saga kanji

कटोरा भर भोजन सागो कान्जी के साथ 

Kanji! A traditional Odia dish, especially popular during the summer months. Here's a simple recipe to make Kanji, a flavorful and healthy fermented rice with it's sour water torani. 

 Ingredients:

2 cups pakhal rice (fermented rice)

3 cups torani

1 bunch Amarnath saag

¼ tsp Hing

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp Fenugreek seeds 

1/2 tsp fennel seeds 

20 crushed Garlic pods 

2 dry red chili 

Salt, to taste

For garnish...

Chopped onions 

Chopped green chillies 

And some seasonings 

Preparations:

  In a large bowl, pour some sour torani with rice. Mash the rice with your hand. The mixture should be watery, but not too thin or too thick.

  Add salt and keep it on medium flame when it comes to boiling point and chopped saag; stir well; now keep the flame on high; once the saag coagulates with it, keep the flame on low. Switch off when all done. Your kanji is ready.

   Heat a handi, add crushed garlic,  once brown, keep them aside on handi, add red chili, add all the seeds one by one, let them sizzle for a few seconds, mix all seasonings, and fry until a nice fragrance comes out. Now add hing powder and stir well. Remove some seasoning for later use.

   Stir these seasonings with a little kanji water, then spread over the kanji. Avoid stirring this right before eating. Simply cover half of the lid with it.

  Now it's time to serve as one bowl meal; stir well before serving .

 Take a kansa (large bowl), serve kanji, add more pakhal bhat and sprinkle chopped onions, green chilies, and leftover seasonings. Mix nicely with mashing and squeeze chillies, add salt if needed. It's ready to eat 😋 

 Enjoy our Odia sour delicacy kanji as summer meals.

Tips....

1. If you don't have original fermented rice (pakhal bhat), then add vinegar and water with fresh-cooked rice. Give it a nice boil; keep this for next-day use. You get the perfect sour pakhal bhat for kanji.

2. In Odisha, hing, garlic, methi, and saunf are a must for any sour dish to enhance the flavor of sourness.

3. If you have an earthen pot, then this is the better option to cook kanji. If you have a small-sized pot, then transfer some of the kanji to an earthen pot when the kanji is piping hot. It's giving a nice earthiness to kanji.

4. Though this is a fermented dish, this is a short type of pickling. So you may keep this for the next day without keeping it in the refrigerator. 

But the longer you keep it fermenting, the more sour it becomes. 

5. Use short-grain rice or boiled rice for best pakhal bhat and for delicious sour kanji. 

6. More fried garlic gives kanji to boost the flavour to your palate so never skip to add.

Enjoy your one bowl meal saag Kanji with all tips🙂