Podcast
Questions and Answers
What is the initial step in preparing the potatoes for the curry?
What is the initial step in preparing the potatoes for the curry?
- Fry the potatoes in oil
- Chop the potatoes into small pieces
- Peel the potatoes
- Boil the potatoes in water (correct)
The recipe uses 2 tablespoons of mustard oil for frying the potatoes.
The recipe uses 2 tablespoons of mustard oil for frying the potatoes.
False (B)
What is the purpose of adding salt to the water while boiling the potatoes?
What is the purpose of adding salt to the water while boiling the potatoes?
To season the potatoes
The recipe uses ________________ teaspoon of asafetida.
The recipe uses ________________ teaspoon of asafetida.
What is added to the pan after the onions turn light brown?
What is added to the pan after the onions turn light brown?
The curry should be brought to a boil after adding the potatoes and water.
The curry should be brought to a boil after adding the potatoes and water.
Match the following spices with their corresponding quantities used in the recipe:
Match the following spices with their corresponding quantities used in the recipe:
What is the purpose of whisking the plain yogurt before adding it to the pan?
What is the purpose of whisking the plain yogurt before adding it to the pan?
What is the staple food of the Khasi tribe?
What is the staple food of the Khasi tribe?
The Khasi tribe has reservations about eating meat on certain days.
The Khasi tribe has reservations about eating meat on certain days.
What does 'jah' mean in Khasi?
What does 'jah' mean in Khasi?
Jadoh is the Meghalayan equivalent of __________________.
Jadoh is the Meghalayan equivalent of __________________.
What is the name of the rice used in Jadoh?
What is the name of the rice used in Jadoh?
Jadoh is a spicy dish.
Jadoh is a spicy dish.
Match the following ingredients with their uses in Jadoh:
Match the following ingredients with their uses in Jadoh:
Jadoh is best served with fermented soya paste, also known as __________________.
Jadoh is best served with fermented soya paste, also known as __________________.
What is the shape of Putharo?
What is the shape of Putharo?
Putharo is a wet-cooked meal.
Putharo is a wet-cooked meal.
What is the name of the wooden pestle and mortar used in preparing Putharo?
What is the name of the wooden pestle and mortar used in preparing Putharo?
Photdei is a village located in Meghalaya's ____________ District.
Photdei is a village located in Meghalaya's ____________ District.
What is Putharo typically served with?
What is Putharo typically served with?
Match the following Putharo variations with their descriptions:
Match the following Putharo variations with their descriptions:
Putharo is a popular food among the locals in Meghalaya.
Putharo is a popular food among the locals in Meghalaya.
How long should the curry be cooked with a lid covered?
How long should the curry be cooked with a lid covered?
What is the purpose of covering the Sha Phale with a damp cloth?
What is the purpose of covering the Sha Phale with a damp cloth?
Cheela is a sweet dish.
Cheela is a sweet dish.
What is the name of the Cheela in Rajasthan?
What is the name of the Cheela in Rajasthan?
The Besan Chilla is also known as the ___________________ omelette.
The Besan Chilla is also known as the ___________________ omelette.
What is the primary ingredient in a basic Cheela batter?
What is the primary ingredient in a basic Cheela batter?
Sha Phale should be cooked on low heat throughout the cooking process.
Sha Phale should be cooked on low heat throughout the cooking process.
Match the following ingredients with their uses in a Cheela batter:
Match the following ingredients with their uses in a Cheela batter:
What is the name of the state in India where Cheela originated from?
What is the name of the state in India where Cheela originated from?
What is a common accompaniment to Panta Bhaat?
What is a common accompaniment to Panta Bhaat?
Panta Bhaat is high in calories and cholesterol.
Panta Bhaat is high in calories and cholesterol.
What is the benefit of eating Panta Bhaat on hot days?
What is the benefit of eating Panta Bhaat on hot days?
The fermenting bacteria in Panta Bhaat break down the _______ and make them easily digestible.
The fermenting bacteria in Panta Bhaat break down the _______ and make them easily digestible.
What is the name of the dish that Bengalis invented using mashed potatoes?
What is the name of the dish that Bengalis invented using mashed potatoes?
Match the following ingredients with their uses in Panta Bhaat:
Match the following ingredients with their uses in Panta Bhaat:
Potatoes were introduced to India by the British in the 19th century.
Potatoes were introduced to India by the British in the 19th century.
What is the benefit of Panta Bhaat in terms of iron content?
What is the benefit of Panta Bhaat in terms of iron content?
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
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Description
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.
