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Kanji (food): Difference between revisions
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| imagesize = 320px | | imagesize = 320px | ||
| caption = Torani Kanji | | caption = Torani Kanji | ||
| alternate_name = | | alternate_name = Ambila | ||
| country = [[India]] | | country = [[India]] | ||
| region = [[Odisha]] | | region = [[Odisha]] | ||
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| served = Warm | | served = Warm | ||
| main_ingredient = [[Rice water]], [[curd]], [[green vegetables]] | | main_ingredient = [[Rice water]], [[curd]], [[green vegetables]] | ||
| variations = Dahi Kanji, | | variations = Dahi Kanji, Paribā Kanji, Torāni Kanji, Sāga Kanji | ||
| calories = | | calories = | ||
| other = | | other = | ||
}} | }} | ||
'''Kanji''' ([[Odia language|Odia]]: କାଞ୍ଜି) is a rice water based dish traditionally prepared in [[Odisha]]. Depending on how it is prepared, it is eaten as a [[porridge]], [[soup]] or [[curry]]. It is one of the [[Mahaprasad (Jagannath Temple)|Chappan | '''Kanji''' ([[Odia language|Odia]]: କାଞ୍ଜି) is a rice water based dish traditionally prepared in [[Odisha]]. Depending on how it is prepared, it is eaten as a [[porridge]], [[soup]] or [[curry]]. It is one of the [[Mahaprasad (Jagannath Temple)|Chappan Bhog]] (56 food items also known as [[Mahaprasad (Jagannath Temple)|Mahaprasad]]) offered to [[Lord Jagannath]] of [[Puri]] as part of the last meal of the day ( known as ''Badaw Singhara Bhogaw'').<ref>{{cite book|url=https://books.google.com/books?id=gFn8wSDfSxEC&pg=PA120&lpg=PA120&dq=jagannath+kanji#q=jagannath+kanji|title=Lord Jagannath|first=Suryanarayan|last=Das|date=May 18, 2010|publisher=Sanbun Publishers|isbn=9789380213224|via=Google Books}}</ref> During the Odia festival of ''Kanji Anla Osha'',<ref name=":0" /><ref name=":1" /> kanji is offered to Goddesses Sathi. | ||
==Variations== | ==Variations== | ||
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There are mostly two variations of dawhi kanji. In one, boiled rice is used as the base and in the other [[gram flour]] (''Besan'') or [[rice flour]] is used. | There are mostly two variations of dawhi kanji. In one, boiled rice is used as the base and in the other [[gram flour]] (''Besan'') or [[rice flour]] is used. | ||
* ''' | * '''Dahi Kanji using boiled rice:''' [[Rice]] is cooked in a ''[[Karahi]]'' ([[Odia language|Odia]]: କଡ଼େଇ Indian wok) along with [[turmeric powder]] and [[salt]] as per taste. The [[rice]] is let to be over cooked so that it becomes soft and then [[curd]] is added to it. After cooking for some time it is removed from heat and [[Tempering (spices)|''chhunka'']] ([[Odia language|Odia]]: ଛୁଙ୍କ tempered spice) is added to it and mixed. [[Tempering (spices)|Chhunka]] is prepared by heating some [[mustard oil]] and adding, [[Panch phoron|''pancha phutan'']], crushed [[ginger]] and [[garlic]], [[Chili pepper|red chilies]], [[curry leaves]], [[asafoetida]] (optional) and roasting them for some time. Dawhi kanji is usually served along with [[boiled rice]] or can be eaten as a main dish.<ref>{{cite web|url=https://www.youtube.com/watch?v=cGA-G2h3sBE |title=Taste Of Odisha || Dahi Kanji || Odia Cuisine |publisher=YouTube |date= |accessdate=2020-06-01}}</ref> | ||
* ''' | * '''Dahi Kanji using [[gram flour]] ('''[[Odia language|Odia]]: '''ବେସନ):''' To prepare this dish, [[curd]] along with [[gram flour]] or [[rice flour]] is added to [[water]] and [[boiled]]. [[Salt]] and [[turmeric powder]] is added as per taste and the once cooked is removed from heat. [[Tempering (spices)|''Chunka'']] is them added to it.<ref>{{cite web|url=https://www.youtube.com/watch?v=TlGP0aKcxDU |title=ଦହି କାଞ୍ଜି|Dahi Kanji Odia Authentic Recipe|Dahi Kadhi Recipe|Besan Kadhi|Chawal Kadhi|Dahi Ka Kadi |publisher=YouTube |date=2018-03-17 |accessdate=2020-06-01}}</ref> | ||
===Pariba (vegetable) kanji=== | ===Pariba (vegetable) kanji=== | ||
Raw cut [[vegetables]] like [[radish]], [[ash gourd]], [[okra]], [[pumpkin]], [[Drumstick (vegetable)|drumsticks]] and [[aubergine]] are cut and added to water in a [[Karahi | Raw cut [[vegetables]] like [[radish]], [[ash gourd]], [[okra]], [[pumpkin]], [[Drumstick (vegetable)|drumsticks]] and [[aubergine]] are cut and added to water in a ''[[Karahi]]'' ([[Odia language|Odia]]: କଡ଼େଇ Indian wok). Any other locally grown [[green vegetables]] can also be used. [[Turmeric powder]], [[ginger]] and [[salt]] is added and let to [[boil]] till the [[vegetables]] are cooked. In a separate [[bowl]], [[curd]] and [[gram flour]] or [[rice flour]] is mixed with [[water]] and added to the boiling [[vegetables]]. Once cooked it is removed from the heat and [[Tempering (spices)|''chhunka'']] ([[Odia language|Odia]]: ଛୁଙ୍କ tempered spice) is added to it and mixed. ''Pariba kanji'' is served along with [[rice]]. Also known as ''ambila'' ([[Odia language|Odia]]: ଆମ୍ବିଳ) or simply kanji, this dish is quite popular in [[Western Odisha|Western]] and Southern Odisha.<ref>{{cite web|url=https://www.youtube.com/watch?v=Zy5i-CGpVEQ |title=Taste Of Odisha || Ambila || ଆମ୍ବିଳ - Odia Cuisine |publisher=YouTube |date= |accessdate=2020-06-01}}</ref><ref>{{cite web|url=http://recipebysagarika.blogspot.com/2012/08/aambila-or-kanji-typical-odiya-dish.html|title=Kunmun's Delicious Kitchen: AAMBILA OR KANJI {A typical Odiya Dish}|first=Sagarika's|last=Kitchen|date=August 30, 2012}}</ref> | ||
===Torani (water of cooked [[rice]] or [[Pakhala]] | ===Torani (water of cooked [[rice]] or [[Pakhala]]) kanji=== | ||
The main ingredient involved in making this dish are ''torani'' ([[Odia language|Odia]]: ତୋରାଣି) also known as "''peja torani''" ([[Odia language|Odia]]: ପେଜ ତୋରାଣି) which is the [[rice water]] extracted after boiling rice. The extracted rice water is | The main ingredient involved in making this dish are ''torani'' ([[Odia language|Odia]]: ତୋରାଣି) also known as "''peja torani''" ([[Odia language|Odia]]: ପେଜ ତୋରାଣି) which is the [[rice water]] extracted after boiling rice. The extracted rice water is usually left for few days to ferment until it develops sour flavors. Optionally a piece of [[Ambula (food)|Ambula]] ([[Odia language|Odia]]: ଆମ୍ବୁଲ) can be added to it. During the fermentation process, fresh rice water is added everyday to the base rice water. Once it starts to give off a sour aroma, it's ready to be cooked to make Torani kanji. To prepare the kanji, [[vegetables]] such as [[pumpkin]], [[radish]], [[Drumstick (vegetable)|drumsticks]], [[beans]], [[ivy gourd]], [[okra]], [[ash gourd]] or any locally grown vegetables are cut and boiled in the kanji along with some [[water]]. [[Turmeric powder]] and [[salt]] is added as per taste. Optionally 1-2 pieces of [[Ambula (food)|''ambula'']] (pickled green mangos) can be added to make it sour if the [[rice water]] was not sour enough. Once all the [[vegetables]] are [[boiled]] and the kanji thickens, it is removed from the heat and [[Tempering (spices)|''chunkaw'']] is added to it. To prepare [[Tempering (spices)|''chunkaw'']], heat [[mustard oil]] and add [[Panch phoron|''panchaw phutanaw'']], [[curry leaves]], [[ginger]], dry [[Red Chillies|red chilies]] and [[roast]] it for some time. Once the color starts to change remove from heat. This variation of kanji is particularly popular in southern [[Odisha]].<ref>{{cite web|url=https://www.youtube.com/watch?v=SWmL87Wdiz0 |title=Torani Kanji Authentic Odia/Odisha Recipe|Tanka Torani Kanji|Kadi|Torani Kadhi|Torani Ambila |publisher=YouTube |date=2017-12-26 |accessdate=2020-06-01}}</ref><ref name="auto"/> <ref>{{cite web|url=https://www.betterbutter.in/recipe/35393/torani-kanji/|title=Torani Kanji recipe by Alka Jena at BetterButter|website=www.betterbutter.in}}</ref><ref>{{cite web|url=http://mugdha-cookingfundas.blogspot.com/2011/05/kanji.html|title=Cooking Fundas: Kanji|date=May 27, 2011}}</ref> | ||
During ''Kanji | During ''Kanji Anla Osha''<ref name=":0">{{cite web|url=http://magazines.odisha.gov.in/Orissareview/April2006/engpdf/The_perishing_tradition_of_osha.pdf |title=The perishing tradition |publisher=magazines.odisha.gov.in |date= |accessdate=2020-06-01}}</ref><ref name=":1">{{cite web|url=https://www.mycitylinks.in/12-exclusive-and-authentic-odia-festivals-that-are-auspiciously-celebrated|title=12 Exclusive And Authentic Odia Festivals That Are Auspiciously Celebrated!|website=Mycitylinks- Bhubaneswar | Cuttack | Puri}}</ref> which falls in the month of October or November, Torani Kanji is offered to Goddesses Shathi ([[Odia language|Odia]]: ଷଠି) along with [[dried fish]] and ''[[Phyllanthus emblica|anla]]'', [[radish]] [[curry]], [[Malabar spinach|''poi'']] and other [[Puja (Hinduism)|puja]] items. [[Farmers]] also offer kanji to their [[farmlands]] for a good [[harvest]]. | ||
=== | ===Shāg / Patra ([[Leaf vegetable|greens]]) kanji=== | ||
When torani kanji is prepared by adding any [[Leaf vegetable|greens]] known as [[Saag| | When torani kanji is prepared by adding any [[Leaf vegetable|greens]] known as [[Saag|shag]] (ଶାଗ) in [[Odia language|Odia]], it's called ''shāg'' or ''patra'' kanji. Usually any of the locally available [[saag|greens]] such as [[Drumstick (fruit)|drumstick]] leaves ([[Odia language|Odia]]: ସଜନା ଶାଗ) or [[shallot]] leaves ([[Odia language|Odia]]: ଗନ୍ଧନା ''gandhanā'') or [[Amaranthus blitum|purple amaranthus]] ([[Odia language|Odia]]: କୋସଳା ''koshala'') or ''[[gongura|gorkura]]'' (Odia: ଗୋର୍କୁରା) also known as ''[[gongura|khtaa palanga]]'' ([[Odia language|Odia]]: ଖଟା ପାଳଙ୍ଗ).<ref>{{cite web|url=http://authenticcurry.blogspot.com/2015/02/piaja-saga-kanji-spring-onion-and-rice.html|title=Authentic Curry: Piaja Saga Kanji (Spring Onion and Rice Soup)|first=Authentic|last=Curry|date=February 5, 2015}}</ref> | ||
While the above variations are commonly prepared across [[Odisha]], there are also many regional variations like prawn ([[Odia language|Odia]]: ଚିଙ୍ଗୁଡି '' | While the above variations are commonly prepared across [[Odisha]], there are also many regional variations like prawn ([[Odia language|Odia]]: ଚିଙ୍ଗୁଡି ''chingudi'') kanji, crab ([[Odia language|Odia]]: କଙ୍କଡା ''kankadā'') ''kanji,'' dry fish ([[Odia language|Odia]]: ଶୁଖୁଆ ''shukhuā'' and ''khadā'' ([[Odia language|Odia]]: ଖଡା) ''kanji.'' | ||
==Health Benefits== | ==Health Benefits== | ||
Latest revision as of 15:42, 1 September 2021
 Torani Kanji | |
| Alternative names | Ambila |
|---|---|
| Type | Curry, Porridge |
| Course | Side dish |
| Place of origin | India |
| Region or state | Odisha |
| Serving temperature | Warm |
| Main ingredients | Rice water, curd, green vegetables |
| Variations | Dahi Kanji, Paribā Kanji, Torāni Kanji, Sāga Kanji |
Kanji (Odia: କାଞ୍ଜି) is a rice water based dish traditionally prepared in Odisha. Depending on how it is prepared, it is eaten as a porridge, soup or curry. It is one of the Chappan Bhog (56 food items also known as Mahaprasad) offered to Lord Jagannath of Puri as part of the last meal of the day ( known as Badaw Singhara Bhogaw).[1] During the Odia festival of Kanji Anla Osha,[2][3] kanji is offered to Goddesses Sathi.
Variations[edit]
There are many varieties of kanji prepared in various parts of Odisha.[4][5]
Dawhi (curd) kanji[edit]
There are mostly two variations of dawhi kanji. In one, boiled rice is used as the base and in the other gram flour (Besan) or rice flour is used.
- Dahi Kanji using boiled rice: Rice is cooked in a Karahi (Odia: କଡ଼େଇ Indian wok) along with turmeric powder and salt as per taste. The rice is let to be over cooked so that it becomes soft and then curd is added to it. After cooking for some time it is removed from heat and chhunka (Odia: ଛୁଙ୍କ tempered spice) is added to it and mixed. Chhunka is prepared by heating some mustard oil and adding, pancha phutan, crushed ginger and garlic, red chilies, curry leaves, asafoetida (optional) and roasting them for some time. Dawhi kanji is usually served along with boiled rice or can be eaten as a main dish.[6]
- Dahi Kanji using gram flour (Odia: ବେସନ): To prepare this dish, curd along with gram flour or rice flour is added to water and boiled. Salt and turmeric powder is added as per taste and the once cooked is removed from heat. Chunka is them added to it.[7]
Pariba (vegetable) kanji[edit]
Raw cut vegetables like radish, ash gourd, okra, pumpkin, drumsticks and aubergine are cut and added to water in a Karahi (Odia: କଡ଼େଇ Indian wok). Any other locally grown green vegetables can also be used. Turmeric powder, ginger and salt is added and let to boil till the vegetables are cooked. In a separate bowl, curd and gram flour or rice flour is mixed with water and added to the boiling vegetables. Once cooked it is removed from the heat and chhunka (Odia: ଛୁଙ୍କ tempered spice) is added to it and mixed. Pariba kanji is served along with rice. Also known as ambila (Odia: ଆମ୍ବିଳ) or simply kanji, this dish is quite popular in Western and Southern Odisha.[8][9]
Torani (water of cooked rice or Pakhala) kanji[edit]
The main ingredient involved in making this dish are torani (Odia: ତୋରାଣି) also known as "peja torani" (Odia: ପେଜ ତୋରାଣି) which is the rice water extracted after boiling rice. The extracted rice water is usually left for few days to ferment until it develops sour flavors. Optionally a piece of Ambula (Odia: ଆମ୍ବୁଲ) can be added to it. During the fermentation process, fresh rice water is added everyday to the base rice water. Once it starts to give off a sour aroma, it's ready to be cooked to make Torani kanji. To prepare the kanji, vegetables such as pumpkin, radish, drumsticks, beans, ivy gourd, okra, ash gourd or any locally grown vegetables are cut and boiled in the kanji along with some water. Turmeric powder and salt is added as per taste. Optionally 1-2 pieces of ambula (pickled green mangos) can be added to make it sour if the rice water was not sour enough. Once all the vegetables are boiled and the kanji thickens, it is removed from the heat and chunkaw is added to it. To prepare chunkaw, heat mustard oil and add panchaw phutanaw, curry leaves, ginger, dry red chilies and roast it for some time. Once the color starts to change remove from heat. This variation of kanji is particularly popular in southern Odisha.[10][4] [11][12]
During Kanji Anla Osha[2][3] which falls in the month of October or November, Torani Kanji is offered to Goddesses Shathi (Odia: ଷଠି) along with dried fish and anla, radish curry, poi and other puja items. Farmers also offer kanji to their farmlands for a good harvest.
Shāg / Patra (greens) kanji[edit]
When torani kanji is prepared by adding any greens known as shag (ଶାଗ) in Odia, it's called shāg or patra kanji. Usually any of the locally available greens such as drumstick leaves (Odia: ସଜନା ଶାଗ) or shallot leaves (Odia: ଗନ୍ଧନା gandhanā) or purple amaranthus (Odia: କୋସଳା koshala) or gorkura (Odia: ଗୋର୍କୁରା) also known as khtaa palanga (Odia: ଖଟା ପାଳଙ୍ଗ).[13]
While the above variations are commonly prepared across Odisha, there are also many regional variations like prawn (Odia: ଚିଙ୍ଗୁଡି chingudi) kanji, crab (Odia: କଙ୍କଡା kankadā) kanji, dry fish (Odia: ଶୁଖୁଆ shukhuā and khadā (Odia: ଖଡା) kanji.
Health Benefits[edit]
Kanji acts as a coolant during summer, promotes digestion, and is very nutritious.
References[edit]
- ↑ Das, Suryanarayan (May 18, 2010). Lord Jagannath. Sanbun Publishers. ISBN 9789380213224 – via Google Books.
- ↑ 2.0 2.1 "The perishing tradition" (PDF). magazines.odisha.gov.in. Retrieved 2020-06-01.
- ↑ 3.0 3.1 "12 Exclusive And Authentic Odia Festivals That Are Auspiciously Celebrated!". Mycitylinks- Bhubaneswar | Cuttack | Puri.
- ↑ 4.0 4.1 "Kanji: The Odia Appetizer – BBSR Pulse".
- ↑ "Kanji, A Unique Odia Recipe That Resembles The North India Kadhi!". Mycitylinks- Bhubaneswar | Cuttack | Puri.
- ↑ "Taste Of Odisha || Dahi Kanji || Odia Cuisine". YouTube. Retrieved 2020-06-01.
- ↑ "ଦହି କାଞ୍ଜି|Dahi Kanji Odia Authentic Recipe|Dahi Kadhi Recipe|Besan Kadhi|Chawal Kadhi|Dahi Ka Kadi". YouTube. 2018-03-17. Retrieved 2020-06-01.
- ↑ "Taste Of Odisha || Ambila || ଆମ୍ବିଳ - Odia Cuisine". YouTube. Retrieved 2020-06-01.
- ↑ Kitchen, Sagarika's (August 30, 2012). "Kunmun's Delicious Kitchen: AAMBILA OR KANJI {A typical Odiya Dish}".
- ↑ "Torani Kanji Authentic Odia/Odisha Recipe|Tanka Torani Kanji|Kadi|Torani Kadhi|Torani Ambila". YouTube. 2017-12-26. Retrieved 2020-06-01.
- ↑ "Torani Kanji recipe by Alka Jena at BetterButter". www.betterbutter.in.
- ↑ "Cooking Fundas: Kanji". May 27, 2011.
- ↑ Curry, Authentic (February 5, 2015). "Authentic Curry: Piaja Saga Kanji (Spring Onion and Rice Soup)".