Cooked rice soaked in water and seasoned.This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration.
Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice.
I give my father’s recipe and as we enjoy it at home, well seasoned.
To serve two
Ingredients
Cooked Rice- as required
Water- twice the amount of rice
Salt
Lemon leaves- 5 to 6
Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch
http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077
Green Chilli -2 to 3
Curry leaves- 7 to 8
Curd- 1 medium sized bowl
(The amount of curd can be incresed to suit your taste)
The rice should be cooked soft and cooled. Left over rice can also be used.
Chop the ginger and green chilli.
In a large vessel, put the ginger, chilli, salt. Pour in the curd.
Crush the lemon leaves and curry leaves and add.
Add the rice and the water. Stir well.
Leave for atleast two hours before eating.
The water and curd are excellent to cool the stomach and are tasty with all the flavour
Best accompaniments are tomato chutney (khatta), tomato ‘poda’, fritters (bhajja), mashed and spiced potato (alu Chakkkata), fish fry or Baingan Bharata. Pickles also go well with it.
Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice.
I give my father’s recipe and as we enjoy it at home, well seasoned.
To serve two
Ingredients
Cooked Rice- as required
Water- twice the amount of rice
Salt
Lemon leaves- 5 to 6
Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch
http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077
Green Chilli -2 to 3
Curry leaves- 7 to 8
Curd- 1 medium sized bowl
(The amount of curd can be incresed to suit your taste)
The rice should be cooked soft and cooled. Left over rice can also be used.
Chop the ginger and green chilli.
In a large vessel, put the ginger, chilli, salt. Pour in the curd.
Crush the lemon leaves and curry leaves and add.
Add the rice and the water. Stir well.
Leave for atleast two hours before eating.
The water and curd are excellent to cool the stomach and are tasty with all the flavour
Best accompaniments are tomato chutney (khatta), tomato ‘poda’, fritters (bhajja), mashed and spiced potato (alu Chakkkata), fish fry or Baingan Bharata. Pickles also go well with it.
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