उड़ीसा और बंगाल की फेमस डिश और हमारी महामहिम राष्ट्रपति की भी फेवरेट डिश | Pakhala Bhata Recipe
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- पखाला भात का इस्तेमाल उड़ीसा , बंगाल में किया जाता है, ये वहां का डेली रूटीन है,इसको प्लेन भी खाया जाए ,और दही के साथ खाया जाता है। इसमें मैंगो जिंजर का भी इस्तेमाल होता है ,जो कि वहीं पर मिलती है, यह एक प्रोबायोटिक पूर्ण है जिसकी वजह से हमारा पेट हमेशा साफ रहता है ,और अपच जैसी बीमारियां नहीं होती
Pakhala Bhaat is used in Orissa, Bengal, it is a daily routine there, it can also be eaten plain, and eaten with curd. Mango ginger is also used in this, which is found there, it is a complete probiotic, due to which our stomach is always clean, and diseases like indigestion do not occur.
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Recipe name- pakhala bhat
preparing time-8-10 houres
Cooking time-20 minutes
Servings-4 persons
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Ingredients-
Rice- 1 cup
Mustard oil-1 tbsp
Slat- to taste
Mustard seeds-1 tsp
Curry Patta- 10-12
Whole red chilly-1
Asafoetida- 1/4 tsp
Green chilly-2
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Main 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.
Kn acha tha bhata na pakhalli ki pakhala hei gala
Only Chef who is rooted to India...
Hats off chef... U r great
Pakhala is mostly consumed in odisha.
But yes, it's also been eaten by many other places in India.
Pakhala - my odisha,
Panta bhat-west bengal,
Pani bhaat- some regions of bihar,
Kanji- kerala( but not sure).
Odisha has so much of cuisines to offer but sadly underrated. Even to make/see pakhala, we had to wait until someone become president who belongs to odisha.
Cushions or cuisines? 🤣
I'm from West Bengal and I eat every morning and I love panta bhat + aaloo bhaja😍😍😍
Kanji is like boiled rice or phena bhaat
Yes ise bihar me pani bhat bolte hai..isme pyaj ,achar,sukhi lal mirch,namak aur sarson tel dal kar khate hain..very testy and healthy..😊
पानी भात नहीं माड़ भात कहा जाता है बिहार में।
I am from odisha. What you shown as pakhala, it is super class. Normally in rural odisha, putting Tadka is totally not used. We just add pinch of salt, one piece onion, one green or red chilly. Pakhala is the menu of poor people. Any way your presentation is good. ( An odia)
Pakhala is eaten by all sections and economic strata’s not just poor Odia’s. Yes what accompaniments you eat with it can be based on your financial condition.
Pakhal ke saath baigan bhata, tomoto poda, maacha bhaja etc. My favourite
इसको खाने से पेट के साथ साथ दिल दिमाग भी ठंडा हो जाता है....हर ओडिशा वासी का favorito food है और मेरा भी😍😍😜
No coconut oil.
This is also common in Chhattisgarh but it's little bit different called as "Baasi"
The cooked rice 🍚 is soaked in water for whole night and then consumed in morning during summer it helps to coold down body temperature and good for Stomach
Please share full step I will try
Ek hote h basi or ek hote garam pakhal pr subah banao dopaher me khaw.
This looks so delicious, thank you for sharing❤️❤️❤️
Jay Jagannth 🕉🙏🌺🚩Jay odisha
West Bengal mein yea pakhala nam ki koi bhi fermented rice usme Dahi daal ke... Jo aur ek fermented form hai milk ka.. yea sab bilkul nahi khate. Aur karipatta hing wala tadka.. totally not used. Bengal mein rice ko thanda karke usme paani dalke salt milakar khaya jate hai. Sath mein kaccha onion aur fried dry red chili or green chili. Aur usko kehte hai Panta Bhaat
Sindhi also make it but keep it in milk with one tblspn dahi overnight. Its eaten on satam or Sheetla Saptami. It is called Kanbo Bhath. No tadka is given but coarsely ground mustard seeds are put along with milk and dahi.
Pakhala bhat is not only delicious but also very healthy due to it's micronutrients and presence of iron. The best wil be fermenting boiled rice in earthen pot. It's consumed in Orissa, West Bengal, Jharkhand even in Assam, Chhattisgarh and some parts of Maharashtra ( mainly in Bhandara district). And it's a popular dish of Bangladesh, Indonesia also. But in Orissa, it's consumed just like king thali. Oria people eats pakhala bhata with alu bharta, bori bhaji, sag bhaji, fish fry.... piece of onion and green chilli. Viewers are requested not to fight in the name of inventer state. Who knows the name of inventors of any traditional food? These are consuming by people since many many thousands years ago. Enjoy food and stay friendly.
How to check the rice whether it is fermented or not?
@@saniapraveen2448 I made it today. No smell. just like watery rice.
@@saniapraveen2448try buying the Usna rice that’s an indigenous parboiled rice variety I have tried with Ponni boiled rice famous in south India and my pakhala came out really good. First you have to boil water and then add your rice and cooked really soft and the access water you have to drain. Wait till the rice cools down but it should be still warm then add water(preferably untreated chlorine water) you can use bisleri or any other mineral water. Then cover it and store it in a warm place like we do for curd. I prefer 15 hrs preference as I enjoy the tangy and sour taste. Just like the curd we save some culture to use it for next batch. If taste like just water down rice and has no smell or tanginess then it’s a sign it didn’t ferment very well
गुरु जी आप पाकशाश्त्र में पूर्णतया निपुण हो।
सब मां अन्नपूर्णा देवी की कृपा से है। 🛐
🙏🙏
This is only from Odisha !!
West Bengal only claims every dish is their own recipe , like rosogulla , it's from Odisha !!
Thank you , no hate 🙏🏻
exactly, bengali people always think in each and every case, they invented first or the matter came from bengal region. pathetic
Right.... bangal always claims on every dish.
Bengali Rosogulla is very different from Odiya Rasagulla in terms of taste, color and content.
They are not one and the same sweet dish. Odiyas are jealous of Bengalis as they have hardly anything to show that is spectacular. Therefore try to pass off what belongs to others as theirs'.
@@rupusinha1003 no Bengali claims any Bihari or Odiya dish as Bengali. What nonsense are you talking about?
@@agonnoga6100 You may not claimed this recipe but, as soon as Draupadiji became President you people said she is our Bengali. ( send you vdo if required )
If 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
Interesting to read your thoughts. The general belief is that salt, onion, anything in the rice prevents fermentation.
Jharkhand mai bhi kha jata hai
Poori garmi mai mai khate
I love it
People in TN, Kerala Andhra, coastal karnataka also make this and is known as ganji, kanji depending on region.
Slight variation in some part of Karnataka, where they don't ferment or leave overnight, but use freshly cooked rice with lot of water and garnish with coconut milk & tadaka... Specially cooked in *Dwadashi* a day after fasting day *Ekadashi*
I'm from odisha 😊 & pakhala bhata also is my favourite💗
Support and subs akshita kitchen
Without dahi & tadka it's delicious after eating at morning time also 😊
The only chef who to so downward of every recipes of different cultures lv u chef❤️❤️✨
This 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.
ye 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
Sahi kaha aapne
Chattisgarh pehle kiske sath juda tha 😂😂😂 odisha se so obviously chattisgarh log v khate hoge
It is favourite in Assam too. We call it poita bhat.
Odia people use earthen pot to ferment even steel or glass pot will be fine. However I’ve never seen anyone using bronze or copper. It might interfere with the fermentation process
In west Bengal its called Panta Bhat
We don't use dahi in it, night we prepare rice after cooling it put water let it formented till morning , in morning we consume it with other dishes.
Odia aur chattisgarh ki ye behad popular dish hai .
Aapne ise basmati chawal se banaya parantu ye mote chawal ka bahut tasty banataa hai.
Haan raat me bhigote samay thoda dahi /mattha daal de to fermentation achchhi tarah se hota hai.
Subah me khate samay dahi milane se alag swaad aata hai.
Very nice dish sir u prompted our dish thank you from odisha
Wow looking soooooo Delicious and amazing recipe sis. Every recipe is amazing fabulous adorable and awesome. You are really excellent awesome dii. Keep Growing up and Stay Connected as always. May Bless You ♥️♥️♥️♥️😘😘😝😝😝🔥😊
Namaskar ! South we have Bagala bhath too . We add pomegranate seeds , finely cut cucumber , some add pineapple pieces too ( not much little ) tastes very very good . Some temple serve as prasAdam too 🌹
Osm sir..m apke sare video dekhti hu..or apke smjhane ka tarika mujkhe best lgta h...☺️
Thank you valuable feedback and keep watching
best pakhala...love from odisha....❤️
What you are showing is chunk pakhal. During summer plain pakhal is favorite dish of odias.
It is made in different ways
Thanks for presentation.
Sarson ke daane brown raw: kadhai mein yellow kaise?? Rai right? Some people call it sarson!!. Yes!!??
ThQ. Learnt. Sharing
This is awesome 👌👌
In Bengal it is only rice with salt and masur dal vadas.
This is very different from Bengal's Pantua Bhaat.
Yes they add seasonal veggies also and green chillies
Hamare 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 ,👌👍👏🌹🥰❤❤❤
Pakhal bhata recipe 👩🍳👌👍
Behtreen dish.... Bahot dino baad traditional recipe dekhne me aai, ise try krna bnta hai.... 👌👌👍
Thanks Bhupiji 🕉️🙏🙏
Our staple food n signature food as well..fron odisha
panta bhaat in Bangladesh. Panta with hilsha fish is the traditional dish of Bengali New Year in Bangladesh.
Panta bhaat
Left over rice 🍚 is used to preserve it for later use.
Earlier there was no fridge so it was the technique.
Sir pehli bar dekhi ye dish. Main bhi jarur bnaungi ye dish. 😊
छत्तीसगढ़ में बासी भी इसी तरह बनाया जाता हैं फर्क इतना है कि बासी को बघार नहीं देते , भूपेश बघेल की सरकार ने 1 मई मजदूर दिवस को बोरे बासी खाने का नियम बनाया था ।
Jai johar sangwari ho
Bhai 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)...
I am from odisha. Pakhala is my favourite summer staple food. Best fermentation happen if last day pakhala's haandi to be used to ferment the fresh boiled rice.
Hum log ese ghens bolted but pakaneka tarika different I will use your recipe I liked this recipe thank you so much
Meri mummy ka fav hai.. Pakhala... Garmi me muje pasand hai... 😍😍
We eat this recipe in Tamil Nadu also 😊
I love this recipe too.
Benglore ke log called ganjii anna
It's called "paanta bhaat" in westbengal .. But we don't use Dahi..but next time I will try ...
similar/near to 'bore baasi' of chhatissgarh
This is also eaten in Tamilnadu, Kerala, Karnataka etc.
Cooked rice is soaked in water overnight and had with dahi and salt.
Delicious..I m from odisha
Nice dish chef
I'm from odisha
Chhattisgarh mein bahut kehte hain yah wala dish udisa mein hi nahin Chhattisgarh mein bhi famous hai Chhattisgarh ki log ise khakar khet mein jaate Hain aur
in desi bengali it is called bhija bhat specally in two or three district of west bengal, other part of wb it is called panta bhat...
बहुत ही अनोखी रेसिपी पहली बार देखी है
this looks so delicious 😋
सर मेरा बस चले तो आपको राष्ट्रीय शेफ बनवा दु मैं
आएगा एक दिन जरूर
जिस दिन आप बनोगे
राष्ट्रीय शेफ़🙏👆👍
वाह भाई जी, 😅🥰
In Bengal it's kind of Panta Bhaat. In summer season many bengalis used to eat it along with Daal Bora, onion, green chilli
This look so yummy wow delicious stay connected friend ❤
Bengal mein hum ise kahatey hain PANTA BHAAT. it is very tasty and more nutritious than normal cooked rice
Udi baba ei to Panta bhath aschi darun tasty.
South mein bhi banta hai. Yada kada main subha ke nashte mein khata hun
Please keep on teaching Desi recipes 🙏 .
Many recipes uploaded
Panta vat bolty hy West Bengal my
Love from West Bengal ❤️
❤
Bengal mei isko paantha bhat boltey hai. ASEAN countries mein isko congee naam se jaana jaata hai.
West Bengal meh ishe pantha bhat. No one Cook panta bhat from scrach. It is always the left over cooked rice from dinner water is added (no refrigerator in old days) and it consumed in morning breakfast. Cool for the body and rich in good bacteria.
In bengal it's called " Panta bhat". But we don't use curd. And one thing, without raw onion it's incomplete.
Maja aa gaya
Pakhala is odisha's dish not west Bengal's .Its soul of every odia.
Very common in our home
ISKO WEST BENGAL ME BOLTE HAY 'PANTA VAT' LOVE YOU CHEF BHUPI.. LOVE FROM WEST BENGAL ❤️❤️❤️
Dhanyawad
Jharkhand me v hamlog khate h
আমাদের বাংলায় একে বলে পান্তা ভাত। দারুন লাগে খেতে।
This from only odisha then got to other. States
So its beginning is from odisha since jagannath era
Very. Simple. And. Nice. Recipe.
Bengal me ise Panta Bhat kaha jata hai.
Bhagwan Jagannath ji ke pass bhi pakhala bhata bhog lagta hai.
Yummy & unique recipe 😋😋
Thnx for sharing 😋😋
Bengal mein hum isse Panta Bhat kehte hai
Pointa bhat in Assam.poita bhat mee dahi nehi dete and overnight fermented karte hee
कुछ अलग..... पर पेट के लिए best 😋
In Assam it is called Painta Bhat. Cooked left over rice is soaked in water whole night, then in the morning the water is drained out, raw mustard oil, salt, chili and raw onion is added to it and served with grounded raw masoor dal chutney or roasted fish chutney or roasted jackfruit seed chutney ..
Hii chef ..esme desi gee ka tadka ho tou aur bhi tasty lagta he ..
लाहोरी कतलंबा
Pakhala bhata Odisha ka food hai Bengal ka nahin.
Bahut acchi recpie .High in B 12.
Agr rice overcooked ho gya to kya usko overnight fermentation k liye use kr skte hai??? Plzzz reply
Proud to be Odia😊
It's called Panta bhat in wb
In West Bengal it's called PANTA BHAT...... Eat with GANDHARAJ LEBU (one kind of nimbu) , MASUR DAL VADA OR PAKORQ, OR FISH FRY, LITTLE SALT, HARI MIRCH, AND ONION
Jharkhand main bhi eshe ,daa Mandi or( bahshi mandi) kha jhata hai
Rice cook honeka bad pani nikaldete fir fresh water milaya jata our rat bhar rakha jata our dusre din use kiya jata.
I think it's called in Assam "panta bhat" not sure about W.B.....❤ from odisha 😊
Very nice from odisha
Ye dish left over rice se Odisha me banta hai. Bihar me nahi.
Thanx chef......from odisha...
Wlc