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Bangal mei ise panta bhat kahate hai.usme tadka nahi lagaya jata.
ОтветитьJharkhand me v hamlog khate h
ОтветитьPanta bhat bolte hai bengal me
ОтветитьThis is a typical dish of ‘Chotanagpur Plateau’…..this geographic region & surrounding area covers Jharkhand, Odisha, West Bengal, Chhattisgarh. It’s a very staple & typical diet of the ‘Adivasis’. In Jharkhand it’s called ‘Bothal Bhat/ Basi Bhat’. The true & original form of this dish is….cooked rice kept in water to cool & ferment. This whole garnishing/tadka etc is latest craze! BTW president Murmu is also Adavasi, so it would be a diet close to her heart.
Ответитьपखाल भात एक दिन पुराने भात को कहते है
ОтветитьComment me dekha Logo ko koi jankari hi nahi he
Ki sabse jyada chattisgarh me daily use hone wali dish he ye
Bore baasi
In bengali it is panta bhat
ОтветитьSir garmi me to 7 ghante me ye chawal khrab ho jaega
ОтветитьBhupi ji esko bangal mai panta baat khate hai
ОтветитьWithout dahi & tadka it's delicious after eating at morning time also 😊
ОтветитьSarson ke daane brown raw: kadhai mein yellow kaise?? Rai right? Some people call it sarson!!. Yes!!??
ThQ. Learnt. Sharing
It is nothing but curd rice of Tamil Nadu
ОтветитьAgr rice overcooked ho gya to kya usko overnight fermentation k liye use kr skte hai??? Plzzz reply
ОтветитьHamare yaha Tamilnadu me ishe ham tahir sadam kahete hai tahir mane dahi sadam mane bhat our yaha ke log bhotha bhotha pasand karte hai sabhi hotel me mill jata hai ,👌👍👏🌹🥰❤❤❤
ОтветитьYe dish left over rice se Odisha me banta hai. Bihar me nahi.
ОтветитьIn bengal it's called " Panta bhat". But we don't use curd. And one thing, without raw onion it's incomplete.
ОтветитьMujhe kuch khash ni laga or v acche se banaya ja sakta h ise
Ответитьsimilar/near to 'bore baasi' of chhatissgarh
ОтветитьThe correct way to pronounce Pakhala is paw-khaa-law.😊
Ответить❤
ОтветитьPantabath
ОтветитьPanta bhat in Bangali.
ОтветитьIt's called Panta bhat in wb
Ответитьবাংলায় একে পান্তা ভাত বলে। হতে পারে বর্তমান রাষ্ট্রপতি ওড়িশার সন্তান বলে তাঁর পছন্দের এই খাবার সম্প্রতি ওড়িশায় জনপ্রিয়তা পেয়েছে বলে সঞ্চালকের ধারনা, তবে সেই ধারনা আদ্যন্ত ভুল।
বাংলায় যেমন পান্তা ভাত ওড়িশাতেও তেমনই পখলা ভাত কয়েক শতাব্দী যাবৎ সাধারণ মানুষের কাছে একটি জনপ্রিয় খাদ্য।
Dude who makes Pakhala with Basmati?
ОтветитьNot bengal....It is the soul food of odisha and Pakhala is Odisha 's own food,,, Odia ko dekh ke Bengali khate h
Ответитьgood video but copper is never heated for making food or keeping warm water. ayurveda warns against doing this.
ОтветитьBhai apku dhanyawad hai....hamara desi khana ku apne dikhaye....Bhai agara app famous odia khana (pakhal bhat) yaniki water rice ku sabke samne rakh rehe hai to pura sehi tara se rakhiye plz.... taki ise koi b bana ker kha sake, or ye sabse asan huta hai...ismain koi tamjham nehi huta hai...pehela bat to ismain bilkol tadka to nehi lagaya jata hai....
Or curd(dahi) optional huta hai,or thada hi dala jata hai....
Or ek point hai jo rice bach jata hai ushe night main hi water main dalke rakh diya jata hai or fir subhe khaya jata hai (9 am ku)...
Ye sirf or sirf Odisha ka he dish not bengal
ОтветитьWe eat this recipe in Tamil Nadu also 😊
ОтветитьBengal mein hum isse Panta Bhat kehte hai
ОтветитьPaude me dalo pani
Ответитьye chhattisgarh ki bhi dish hai hamne to bachpan se yahi khaya hai har ghar me aaj bhi yahi khate hai aur chahe labor ho ya sabji bechne wale chahe amir ho yahi khate hai
ОтветитьBabu ! Galat ho........namaka dalne se bad bacteria usme nahi aata hai.....
ОтветитьSara bhat kaho
ОтветитьOnly in odisa not bengal
Ответитьbangal ki panta bhat mei dahi nehi dalte or tarka bhi nehi lagate
ОтветитьOur staple food n signature food as well..fron odisha
ОтветитьPanta bhat
ОтветитьThis is also eaten in Tamilnadu, Kerala, Karnataka etc.
Cooked rice is soaked in water overnight and had with dahi and salt.
Salt should not be added as it kills the useful bacteria
ОтветитьIf you apply the Tadka immediatly after cooling with a little salt the SarsoN in it accelerates fermentation. So put the salt too along. The delay due to salt is actually healthy because it stops early fungus formation while fermentation is only marginally delayed.(Remember Salt raised bread!)The result is slightly sour, but much tastier!!
And if you add onion too before fermentation, well!!!!
I've done this, and the results are astounding!!
mycellium
पखाल भात को हमारे बंगाल में पाता कहा जाता है, पर, मूर्मू जी को महिमान्वित करने के लिए यह वीडियो का वहिष्कार कर रहा हूं, न वे ओड़िशा के है, न वे आदिवासी हैं. सिर्फ़ भाजपाई हैं.
ОтветитьWhat you are showing is chunk pakhal. During summer plain pakhal is favorite dish of odias.
It is made in different ways
Thanks for presentation.
Pakhala comes from Sanskrit word ‘prkhyalana’ which means pake hue chawal ko dhona .app to bina dhoe hi pakhala bana die bhai .
Pakhala main pahele chawal banate he uske bad uske pani ko alag karte he aur usme fresh thanda pani dal ke rat bhar ke liye chodte he aur uske bad use subha khate he. Bujhe
Pakhal is completely belongs to Odisha, don't use Bengal's name😊
ОтветитьHar bharatiya ko Jeevan me ek baar to ise khana hi chahie. Phir dubara bolna nahi padega khud hi har garmi me khaega.
Ответитьআমাদের বাংলায় একে বলে পান্তা ভাত। দারুন লাগে খেতে।
Ответитьso interesting
ОтветитьMain Odisha se hu. App ne jo dahi use Kiya 1cup chawal ke liye, dahi jyada ho gaya. 2cup dahi nahin dalte. Hf cup dahi se kam ho jata. Aur jo tadka diye thik he per coconut oil se tadka nahin diya jata hai. Odisha main coconut oil cooking main use nahin hota he. Btw preparation bahut acha tha . Step by step process v bahut acha tha.
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