Torani Kanjee ( Soup made with fermented rice water ) | How to make Torani Kanjee ( Soup made with fermented rice water )

By sweta biswal  |  17th Jul 2016  |  
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  • Torani Kanjee ( Soup made with fermented rice water ), How to make Torani Kanjee ( Soup made with fermented rice water )
Torani Kanjee ( Soup made with fermented rice water )by sweta biswal
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

13

0

About Torani Kanjee ( Soup made with fermented rice water ) Recipe

A super healthy dish prepared with vegetables and the discarded rice water which is fermented for 3-4 days !

Torani Kanjee ( Soup made with fermented rice water ) is an authentic dish which is perfect to serve on all occasions. The Torani Kanjee ( Soup made with fermented rice water ) is delicious and has an amazing aroma. Torani Kanjee ( Soup made with fermented rice water ) by sweta biswal will help you to prepare the perfect Torani Kanjee ( Soup made with fermented rice water ) in your kitchen at home. Torani Kanjee ( Soup made with fermented rice water ) needs 10 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Torani Kanjee ( Soup made with fermented rice water ). This makes it easy to learn how to make the delicious Torani Kanjee ( Soup made with fermented rice water ). In case you have any questions on how to make the Torani Kanjee ( Soup made with fermented rice water ) you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like sweta biswal. Torani Kanjee ( Soup made with fermented rice water ) will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Torani Kanjee ( Soup made with fermented rice water )

Ingredients to make Torani Kanjee ( Soup made with fermented rice water )

  • 2-3 litres of torani (rice water)
  • 1/2 cup radish slices
  • 1/2 cup pumpkin pieces
  • 1/4 cup green papaya slices
  • 1 small eggplant ( cut into semi-circles)
  • 6-7 okra ( cut into inch long pieces )
  • 10-12 fat garlic cloves
  • 4-5 dry red chili
  • 2 sprigs of curry leaves
  • 1 tsp mustard seeds
  • 2 pinch nigella seeds
  • 1/4 tsp turmeric
  • 3 tsp mustard oil
  • 3-4 pieces of ambula ( dried green mango )
  • salt to taste

How to make Torani Kanjee ( Soup made with fermented rice water )

  1. Collect the excess rice water after cooking rice. Dilute it with a cup of normal water.
  2. Drop in a piece of dried green mango and cover the vessel with a thin cloth . Let it stand overnight.
  3. Again collect the rice water on the next day. Dilute and allow to cool down completely.
  4. Throw away half of the previous day's rice water along with the dried green mango. Add the fresh lot along with another fresh piece of dried green mango. Let it stand overnight.
  5. Repeat this process for 3-4 days. Once the torani starts to smell a bit pungent and taste sour, we can proceed for the kanjee.
  6. Dilute the torani with 2-3 cups water and transfer to a deep saucepan. Add salt to taste and a bit of turmeric.
  7. Bring it to a full boil, (be careful as it tends to rise and come out of the vessel ).
  8. Add the chopped vegetables to the torani. Let it boil on a medium flame till all the vegetables are cooked.
  9. Check for salt and sourness. If it lacks enough tang, drop in 1-2 pieces of dried green mango.
  10. Heat the oil in a tempering pan. Once it starts to smoke, reduce heat. Add the broken chilis, mustard and nigella seeds .
  11. Quickly follow with the crushed garlic and curry leaves. Once the garlic turns brown on the edges, pour the contents of the tempering pan over the kanjee.
  12. Let it boil for another 2-3 mins before removing from the flame.
  13. Serve hot or at room temperature.

My Tip:

This soup is usually made during the winters when lots of veggies are available and the rice water gets fermented to the right extent without turning smelly.

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