Pakhala
http://dbpedia.org/resource/Pakhala an entity of type: Thing
Pakhal es un término oriya para un plato indio consistente en arroz cocido fermentado en agua. La parte líquida se llama turani. Es un plato tradicional, que lleva también cuajada, pepino, cebolla frita y hojas de menta. Se sirve popularmente con verduras asadas (patata, berenjena, etcétera) o pescado frito. Para prepararlo, se cocina el arroz y se deja enfriar. Se fríe semilla de comino y se muele. Se añade al arroz el comino, cuajada, hoja de cilantro y sal al gusto, y se sirve con pescado frito y verdura frita.
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Pakhaḷa (Odia: ପଖାଳ Pakhāḷa, Odia pronunciation: [pɔkʰaɭɔ]) is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (Odia: ତୋରାଣି ṭorāṇi). It is popular in the state of Odisha and its similar variants in the eastern regions like Jharkhand, Chhattisgarh, Bengal, and the northeastern states of Assam and Tripura.
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Pakhal
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Pakhala
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Pakhala
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Pakhala
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Saja Pakhaḷa (fresh rice), Basi Pakhala (stale rice), Jira Pakhala (cumin rice), Dahi Pakhala (curd rice)
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7726158
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1122259051
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Saja Pakhaḷa , Basi Pakhala , Jira Pakhala , Dahi Pakhala
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250
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Cooked rice
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or
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Hot and cold
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Pakhal es un término oriya para un plato indio consistente en arroz cocido fermentado en agua. La parte líquida se llama turani. Es un plato tradicional, que lleva también cuajada, pepino, cebolla frita y hojas de menta. Se sirve popularmente con verduras asadas (patata, berenjena, etcétera) o pescado frito. Para prepararlo, se cocina el arroz y se deja enfriar. Se fríe semilla de comino y se muele. Se añade al arroz el comino, cuajada, hoja de cilantro y sal al gusto, y se sirve con pescado frito y verdura frita. Es un plato popular en Orissa, Bengala, Assam, Jharkhand y Chhattisgarh. Se ha recomendado el consumo de pakhal para prevenir los golpes de calor. En Bangladés y Bengala Occidental se conoce como panta bhat o pani bhat, y en Assam como poita bhaat.
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Pakhaḷa (Odia: ପଖାଳ Pakhāḷa, Odia pronunciation: [pɔkʰaɭɔ]) is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (Odia: ତୋରାଣି ṭorāṇi). It is popular in the state of Odisha and its similar variants in the eastern regions like Jharkhand, Chhattisgarh, Bengal, and the northeastern states of Assam and Tripura. It is a preparation that is consumed during summer, although many people eat it throughout the year, especially for lunch. It is popular among the public as it provides a refreshing food source during the hot climate and replenishes the nutrients in the body. A traditional Odia dish, it is prepared with rice, curd, cucumber, cumin seeds, fried onions and mint leaves. It is popularly served with dry roasted vegetables—such as potato, brinjal, badi and saga bhaja or fried fish.
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13203
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Odia cuisine
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Cookedrice
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Hot and cold
