Thursday, May 28, 2015
Saturday, May 23, 2015
It is so hot in Kolkata that a cool treat like Pantabhat helps to fight off the scorching heat. Last night we had it for dinner. So, I decided to share the recipe with all of you.
Pantabhat is one of the typical remedies to fight off the crisp heat in West Bengal, Bangladesh and the Eastern parts of India.It is basically a rice based dish made by soaking rice in water. Traditionally served with salt, onion and chilli ; can also be consumed with fried potatoes and dried fish.
Preparation -
It is made by boiling rice and then draining the starch the usual way. Then the rice is cooled for 3-4 hours. Cold water is poured so that an inch of water raises over the rice. The rice is left for 6-7 hours and voila panta bhat is ready.
It is garnished with salt, lime, poppy seed paste, onion, mustard oil and chilli. Give it a good stir. Serve it with fried potato, lentil dumpling and dried fish.
Note - Panta Bhat has more micronutrients than fresh rice.
This cold and wet food is suitable for summer days.
Pantabhat is one of the typical remedies to fight off the crisp heat in West Bengal, Bangladesh and the Eastern parts of India.It is basically a rice based dish made by soaking rice in water. Traditionally served with salt, onion and chilli ; can also be consumed with fried potatoes and dried fish.
Preparation -
It is made by boiling rice and then draining the starch the usual way. Then the rice is cooled for 3-4 hours. Cold water is poured so that an inch of water raises over the rice. The rice is left for 6-7 hours and voila panta bhat is ready.
It is garnished with salt, lime, poppy seed paste, onion, mustard oil and chilli. Give it a good stir. Serve it with fried potato, lentil dumpling and dried fish.
Note - Panta Bhat has more micronutrients than fresh rice.
This cold and wet food is suitable for summer days.
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| Pantabhat |
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