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Wednesday, December 16, 2015

Tarana ( A festive recipe for Bada Osa )

Women folk are unusually resourceful. Who else would have thought of coming up with a dish from what can be described as a side-effect of preparing another dish. The other dish that I have mentioned is the Gaja or manda pitha that is prepared for Bada Osa. The 'khali' or cooked batter that remains sticking to the walls of the container is made into a somewhat watery kheer called the 'Tarana'.

While the Tarana is rather thin in consistency, it packs in quite a punch with a combination of flavours like black pepper, green cardamom and bay leaf. As it is cooked twice, once in the form of a khali and another time as a kheer, it is very light and easy to digest.

But it can also be made with fresh arwa pithau too. This takes a little longer to cook but is equally delicious. Read on for the recipe -

















Preparation Time - 20-25 mins

Ingredients -


  • 3 tsp thick rice paste (jeera rice/ gobindobhog rice)
  • 2 cups water
  • 1 1/2 cups milk
  • 1/2 tsp crushed peppercorn
  • 2 bay leaves
  • 2 green cardamom
  • 1/2 tsp ghee
  • a pinch of salt
  • 3 tsp sugar



Preparation - Wash and soak the rice for 5-6 hours. Grind into a smooth paste.

Cooking - Bring the water to a boil. Add the batter little by little and mix continuously to thicken the mixture.

Cook for 10 mins on a medium flame. Add the milk and season with bay leaf, crushed peppercorn and cardamom.

Boil for another 10 mins. Finally add the salt, sugar and just a drizzle of ghee. Stir a little to dissolve the sugar.

Remove from the flame.

Serve at room temperature. 

1 comment:

  1. Ola,
    Who said that cooking is a chore? It’s the way to fancy every inch of our very-own self!

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    Bon Appetite
    I'd love to drop anchor in your lagoon,
    Hamida, Content Manager, Sulekha US
    HasanulhameedhaS@sulekha.net









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