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ଚାଉଳ ପତ୍ର ପ୍ରସ୍ତୁତ କରିବା ସମୟ କ�'�ଣ ସ�'�ୟେ ସ�'� ମ�'�ଳ�'� ମ�'�ଶ ହୋ�'�
ଚାଉଳ ପତ୍ର ପ୍ରସ୍ତୁତ କରିବା ସମୟ କ�'�ଣ ସ�'�ୟେ ସ�'� ମ�'�ଳ�'� ମ�'�ଶ ହୋ�'�
ସ�'�ୟେ = ସ�'�ୟେ =
Moong dal khichdi କ�'�ଣ ପ�'�ର�' �' �' �'
Moong dal khichdi କ�'�ଣ ପ�'�ର�' �' �' �'
=
Janmastami ଓ Durga Puja ସେ ସ�� �'� �'' �''
Janmastami ଓ Durga Puja ସେ ସ�� �'� �'' �''
=
Adesh Patra ସ�� �'' �� �� �''
Adesh Patra ସ�� �'' �� �� �''
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Bengali cuisine ସ�� �� �'' ��� ��� �''
Bengali cuisine ସ�� �� �'' ��� ��� �''
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ସ୍ତମ୍ଭ ମିଳନ କର
ସ୍ତମ୍ଭ ମିଳନ କର
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Study Notes
Introduction
ପତ୍ର, also known as Patra, is a popular Bengali dish made from various types of banana leaves. These leaves, which can come from a variety of plants including bananas, jackfruits, and plants used for decorating vehicles during weddings, are typically prepared by soaking them in salt water before drying them out in the sun. In this process, they become soft and pliable, and are often layered together with rice or lentil dishes like moong dal khichdi or chaul pitha to create a savory meal.
ଆଦାନୀୟ ପତ୍ର (Aada Naivedhyam) is another type of ପତ୍ର made from fresh green plantain leaves without any oil fry. It is commonly consumed during festivals like Janmastami, Durga Puja, and Navratras when traditional rituals involve offering a special meal to gods and goddesses.
Preparation and Usage
Materials Needed
To prepare ପତ୍ର, you will need the following materials:
- Fresh banana leaves or other suitable plant leaves
- Salt water
- Sunlight
- Rice or lentils
- Cooking oil (optional)
Soaking and Cleaning the Leaves
The preparation process begins by soaking the leaves in salt water to clean and soften them. After cleaning, the leaves are dried under the sun until they become pliable and can be easily rolled or folded.
Cooking with Patra
Once prepared, ପତ୍ର is usually combined with rice or lentils to create a savory dish named chaul patra or moong dal khichdi. To make chaul patra, cooked rice is mixed with turmeric powder, mustard seeds, green chillies, and cashew nuts before being wrapped in freshly cleaned and dried banana leaves. Moong dal khichdi involves cooking lentils until they are soft and then wrapping them in ପତ୍ର along with spices such as garam masala and cumin.
Cultural Significance
In Bengali culture, ପତ୍ର holds significant importance due to its association with various religious and cultural practices. It is often used during festivals like Janmastami and Durga Puja, where people offer special meals to gods and goddesses, which are referred to as naivedhyam. Additionally, ଅଦେଶ ପତ୍ର (Adesh Patra) is made on various auspicious occasions, such as weddings or birth ceremonies, where it symbolizes blessings from Lord Krishna for prosperity and happiness.
Conclusion
ପତ୍ର, derived from banana leaves or other suitable plant leaves, is an essential component of Bengali cuisine. Its preparation involves soaking the leaves in salt water, sun-drying them until they become pliable, and then combining them with rice or lentils to create savory dishes. This versatile ingredient plays a significant role in Bengali culture, particularly during religious and cultural celebrations when it represents blessings and good fortune.
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Description
Test your knowledge about the traditional Bengali dish ପତ୍ର (Patra) made from banana leaves and its cultural significance. Learn about the materials needed, preparation methods, and the role of Patra in Bengali cuisine and festivals.
