40 Questions
What is the initial step in preparing the potatoes for the curry?
Boil the potatoes in water
The recipe uses 2 tablespoons of mustard oil for frying the potatoes.
False
What is the purpose of adding salt to the water while boiling the potatoes?
To season the potatoes
The recipe uses ________________ teaspoon of asafetida.
¼
What is added to the pan after the onions turn light brown?
Ginger-garlic paste
The curry should be brought to a boil after adding the potatoes and water.
True
Match the following spices with their corresponding quantities used in the recipe:
Coriander powder = 2 teaspoon Turmeric powder = 1 teaspoon Kashmiri red chili powder = 2 teaspoon Cumin powder = ½ teaspoon Garam masala powder = ¼ teaspoon
What is the purpose of whisking the plain yogurt before adding it to the pan?
To prevent curdling
What is the staple food of the Khasi tribe?
Rice
The Khasi tribe has reservations about eating meat on certain days.
False
What does 'jah' mean in Khasi?
rice
Jadoh is the Meghalayan equivalent of __________________.
pulao or biryani
What is the name of the rice used in Jadoh?
Joha rice
Jadoh is a spicy dish.
False
Match the following ingredients with their uses in Jadoh:
Bay leaves = Added for flavor Turmeric = Gives the rice a rich yellow color Ginger = Sauteed in oil until golden brown Pork blood = Adds richness to the dish, known as Jadoh Snam
Jadoh is best served with fermented soya paste, also known as __________________.
Tungrymbai
What is the shape of Putharo?
Oval or disc-shaped
Putharo is a wet-cooked meal.
False
What is the name of the wooden pestle and mortar used in preparing Putharo?
Synrei and Thlong
Photdei is a village located in Meghalaya's ____________ District.
South West Khasi Hills
What is Putharo typically served with?
Doh-nei-iong (pork with black sesame seeds) or doh-jem (pork with softer intestines) or tyrungbai (fermented soya bean paste)
Match the following Putharo variations with their descriptions:
Pumaloi = A divided ball-shaped rice steamed cake Pu Sla = A steamed cake wrapped in a leaf known as Ka Lamet Putharo = A dry-cooked, oval or disc-shaped meal
Putharo is a popular food among the locals in Meghalaya.
True
How long should the curry be cooked with a lid covered?
8-10 minutes
What is the purpose of covering the Sha Phale with a damp cloth?
To keep them from drying out
Cheela is a sweet dish.
False
What is the name of the Cheela in Rajasthan?
Cheeldo
The Besan Chilla is also known as the ___________________ omelette.
vegan
What is the primary ingredient in a basic Cheela batter?
Gram flour
Sha Phale should be cooked on low heat throughout the cooking process.
False
Match the following ingredients with their uses in a Cheela batter:
Chopped coriander = Added flavor Chilli powder = Adds spice Turmeric powder = Adds color Besan = Main ingredient
What is the name of the state in India where Cheela originated from?
Sindh
What is a common accompaniment to Panta Bhaat?
Mustard oil
Panta Bhaat is high in calories and cholesterol.
False
What is the benefit of eating Panta Bhaat on hot days?
It helps to cool the body and reduces heartburn and ulcers.
The fermenting bacteria in Panta Bhaat break down the _______ and make them easily digestible.
carbs
What is the name of the dish that Bengalis invented using mashed potatoes?
Aloo Sheddho
Match the following ingredients with their uses in Panta Bhaat:
Gandharaj Lime = Adds a touch of citrus and sourness Mustard oil = Used for frying accompaniments Shrimps = Used as a protein-rich accompaniment Lentils = Used as a source of iron
Potatoes were introduced to India by the British in the 19th century.
False
What is the benefit of Panta Bhaat in terms of iron content?
It is abundant in iron and will assist in improving blood oxygen levels.
Study Notes
Panta Bhaat Accompaniments
- Typical accompaniments include mustard oil, raw or boiled vegetables, shrimps, lentils, and various types of Bhorta
- Leftover Dal is thickened, drizzled with mustard oil, and served
- Fried fish is a popular side dish, often served with a wedge of Gandharaj Lime
Nutritional Value of Panta Bhaat
- Panta Bhaat is high in iron and helps improve blood oxygen levels
- It is low in calories and cholesterol, making it a great option for weight loss
- It is ideal for hot days as it helps cool the body and reduces heartburn and ulcers
Luchi and Aloo Dom
- Potatoes were introduced to India by the Portuguese in the 17th century
- They became instantly popular in Bengal, where they were used in various curries and rice dishes
- Aloo bhaja (potato fritters) and Aloo Sheddho (mashed potatoes) are popular Bengali dishes
Cooking Aloo Dom
- Wash and boil 1 pound of baby potatoes with salt until they are softened
- Fry the boiled potatoes in mustard oil until they are brown on all sides
- Make a curry by sautéing onions, ginger, garlic, and spices, then adding the fried potatoes and whisked yogurt
Putharo
- Putharo is a dry-cooked, oval-shaped meal made from non-sticky and sticky rice
- The rice is soaked, crushed, and sieved, then mixed with hot water and powdered sticky rice to form a batter
- It is traditionally served with doh-nei-iong (pork with black sesame seeds) or doh-jem (pork with softer intestines) or tyrungbai (fermented soya bean paste)
Cheela
- Cheela is a type of savory Indian pancake made from besan or gram flour
- It may also contain chopped coriander, chili powder, turmeric powder, and salt to taste
- It is a popular breakfast option in North India, particularly in Sindh, and is known by various names such as "Chilla," "Pudla," and "Poora"
Jadoh
- Jadoh is a typical rice-based meal from the Indian state of Meghalaya
- It is made with pork, but variations using chicken and fish exist as well
- The dish is normally served hot and can be eaten on its own or with spicy chutney or pickles on the side
Learn about the traditional accompaniments to Panta Bhaat, a Bengali dish, including vegetables, lentils, and fried fish. Discover the importance of mustard oil and the preparation of leftover Dal.
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