Indian Fermented Rice - Bengali Panta Bhaat - Odia Pakhala Bhaat - Assamese Poita Bhaat Preparation


1. Odia Style Pakhala Bhaat

- Cooked Rice
- Pour Water & Keep It Aside To Ferment For 24 Hours
- Curd 200 gm
- Salt 1 Tsp
- Chopped Onion, Chilli & Corriander
- Prepare Tadka Of Mustard Seeds, Kari Patta, Dry Red Chilli
- Pour It On Pakhala Bhat
- Crush One Red Chilli
- Keep It Aside & Prepare Other Ingredients Of Thali
- Preparation Saga Bhaja
- Heat Some Oil
- Pour Chopped Onion, Garlic, Chilli
- Saute Them For 3-4 Minutes
- Pour Red & Green Chopped Saga
- Add Pinch Of Salt & Turmeric Powder
- Mix Well & Cover The Lid
- Cook On Low Flame For 5-7 Minutes
- Then Your Saga Bhaja Is Ready Now
- Preparation Of Baigan Bhaja
- Mix Some Salt, Turmeric, Chilli & Rice Powder
- Coat Baigan Pieces With Them
- Fry Them On Low Flame 3-4 Minutes Each Side
- Baigan Bhaja Is Ready Now
- Preparation Of Aloo Chokha
- Smash 3 Boiled Potato
- Add Chopped Onion, Chilli, Coriander
- Salt As Required
- Mustard Oil 1 Tsp
- Mix Them Well
- Now You Can Serve Aloo Chokha
- Preparation Of Macha Bhaja
- Rohu Fish Pieces
- Pinch Of Salt & Turmeric Powder
- Mix Them Well
- Fry On Medium Well Till You Get Crispy Fish Fry
- Now Serve Your Pakhala Thali & Enjoy

2. Bengali Panta Bhaat

- Cooked Rice
- Soak Rice For 24 Hours in room temperature or as your wish
- Add Lemon Zest (Optional) & Few Drops of Gandhoraj or Kaffir Lime
- Heat Some Oil
- Temper 2 Dry Red Chillies
- Smash Them With 1 Tsp Of Salt
- Add 2 Tbsp Fried Onion
- Smashed Potato 3 Large
- Mix Them Well
- Your Aloo Bharta Is Ready Now
- Process Of Making Peaji
- Take 1 Onion Finely Chopped
- Chopped Chilli
- Salt 1 Tsp
- Gram Flour 2 Tbsp
- Mix Them Well
- Fry On Low Heat & Make Small Peaji
- 2 Eggs
- Sliced Onion
- Chopped Chillies
- Salt
- Mix Them Well
- Cook On Low Flame
- Make Your Omlette
- Now Serve Your Panta Bhat With Some Mango Achar & Oil
- Enjoy Your Dish & Have a Good Sleep

3. Poita Bhaat - Assamese Style Panta Bhat

- Cooked Rice
- Soak In Water Overnight For Fermentation
- Wash 200 gm Masoor Dal
- Take It Into Muslin Cloth
- Tie Knot Thigtly
- Wash 2 Potatoes
- Pour Them Into Pressure Cooker
- Add Some Water & Salt
- Boil On Medium Flame, Till You Get 3-4 Whistle
- Take Them In A Plate Seperately
- Smash It Well
- Add Chopped Onion, Coriander & Chilli
- Salt & Mustard Oil As Required
- Mix Them Well
- Your Aloo Bharta & Dal Bharta Is Ready Now
- Roast One Brinjal & Tomato
- Smash Them Well
- Add Chopped Onion, Coriander & Chilli
- Salt & Mustard Oil As Per Taste
- Mix Them Well
- Then Your Baigan Bharta Is Ready For Serving
- Fish 250 gm
- Marinate Them With Salt & Turmeric Powder
- Heat Some Oil
- Fry Small Fishes On Medium Flame
- Fry Them Until Fish becomes Crispy
- Serve Them With Fermented Rice
- Enjoy Your Meal & Have A Good Sleep

#poitabhaat #asmr #asmrcooking #pantabhat
#pakhalabhat

[ Ссылка ]


Follow us on INSTAGRAM: [ Ссылка ]
Tag : #recipes_food_code
Follow : @arunima_food_code

свернуть