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VARUN GALGALI 18 X-F MAURYA GARDENS PAKHALA

VARUN GALGALI 18 X-F

VARUN GALGALI 18 X-F Pakhaḷa is an Odia term for an Indian food consisting of cooked rice washed or a little fermented in water. The liquid part is known as toraṇi. It is popular in Odisha West Bengal, Jharkhand, Assam Chhattisgarh, and Tamil Nadu. In Tamil Nadu it is called Pazhaiya Sadam. The Bengali name for this dish is panta bhat, in Chhattisgarh it's called bore bhat, in Jharkhand linguistic communities use names like paani bhat paakhaal or pakhala, and in Assam it's called poita bhat It is a preparation that is had during summer, although many families and communities eat it throughout the year, especially for lunch. People who toil in the sun such as farm hands have it as it replenishes the salt and water lost by 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

VARUN GALGALI 18 X-F he term \"pakhala\" is derived from Pali word \"pakhaleiba\" as well as Sanskrit word \"Prakshāḷaṇa\" which means \"washed/to wash.\" The word pakhaḷa was used in the Odia poems of Arjuna Das in his literary work Kaḷpalata (1520-1530 AD) March 20 is celebrated as Pakhala Dibasa. It is unknown when pakhaḷa was first included in the daily diet of Eastern India, but it was included in the recipe of Lord Jagannath Temple of Puri circa 10. Pakhaḷa is eaten in the eastern part of the Indian subcontinent (including Nepal and some parts of Myanmar). To beat the heat, this dish is cooked and cooled in a bowl with full of plain water. Odisha, West Bengal, Assam, and Chhattisgarh also have this dish in their cuisine. To promote this food, 20 March is celebrated as Pakhala Dibas or day PAKHALA FOOD

VARUN GALGALI 18 X-F INGREDIENTS 1 Cup cooked Rice 2 Cups Water 4tbsp curd To taste Salt as per taste Tsp oil ½ tsp Panchoforan 1 Pinch asaefotida 7-8 curry leaves 2 whole dry chilli METHOD Wash and Cook rice in a vessel. Wash all greens and keep ready. Take rice in a bowl. Add water to it. Add chopped coriander. Add curd and mix well. In a tadka pan add oil. Once hot add panchforan and red chilles. Add asafoetida and curry leaves. Add this tadka to rice mix. Mix well. Pakhala Bhat is ready to serve.

VARUN GALGALI 18 X-F TABLE OF NUTRIENTS INGREDIENT QUANTITY PROTEIN FAT CARBOHYDRATES CALORIES Cooked Rice 1 cup 2.7g 0.3g water 2cups 0g 0g 28g 130calories Curd Tbsp 11g 4.3g Oil 1 tsp 0g 100g 0g 0 calories Dry chilli 2 0.73g 0g 3.4g 98 calories 0g 884calories 2.68g 15 calories Total calories: 1,127 FEEDBACK Pakhala Bhat is very very delicious and we can only eat in summer season.

VARUN GALGALI 18 X-F DESSERT: RASAGULLA RASAGULLA

VARUN GALGALI 18 X-F Rasgulla, Roshogolla or Rasagola , is a South Asian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in the Eastern part of Indian Sub-continent; the present-day Indian states of Odisha and West Bengal have variously claimed to be its birthplace. Bangladesh also unofficially claimed to be its birthplace but didn't applied for Geographical Indications tag for the same. Some Bangladeshi confectioners and food historians believe Rasgulla originated in Bangladesh and later on got popularized by Nabin Chandra Das in Kolkata. But few other Bangladeshi food historians don't back this claim. The dessert is known as Rasagola in Odia, and Rosogolla or Roshogolla in Bengali Rasgulla is derived from the words ras (\"juice\") and gulla (\"ball\"). Other names for the dish include Roshgulla (Sylheti), Rasagulla, Rossogolla Roshogolla, Rasagola, Rasagolla, and Rasbhari or Rasbari (Nepali). According to historians of Odisha, the rasgulla originated in Puri, as khira mohana, which later evolved into the Pahala rasgulla It has been traditionally

VARUN GALGALI 18 X-F offered as bhog to goddess Lakshmi at Jagannath Temple, Puri According to the local legend, Laxmi gets upset because her husband Lord Jagannath goes on a 9-day sojourn (the ratha yatra) without her consent. So, she locks Jai Vijay Dwar, one of the temple gates and prevents his convoy from re-entering the sanctum sanctorum of the temple. To appease her, Jagannath offers her rasgullas. This ritual, known as Bachanika, is part of the \"Niladri Bije\" (or \"Arrival of the God\") observance, which marks the return of the deities to the temple after the Ratha Yatra. The Jagannath Temple scholars such as Laxmidhar Pujapanda and researchers like Jagabandhu Padhi state that the tradition has existed since the 12th century, when the present-day temple structure was first built. Pujapanda states that the Niladri Bije tradition is mentioned in Niladri Mahodaya, which is dated to the 18th century by Sarat Chandra Mahapatra. According to Mahapatra, several temple scriptures, which are over 300 years old, provide the evidence of rasgulla offering ritual in Puri. According to folklore, Pahala (a village on the outskirts of Odisha's capital Bhubaneshwar) had a large number of cows. The village would produce excess milk, and the villagers would throw it away when it became spoilt. When a priest from the Jagannath Temple saw this, he taught them the art of curdling, including the recipe for rasagulla. Pahala thus went on to become the biggest market for chhena-based sweets in the area. INGREDIENTS

VARUN GALGALI 18 X-F Full cream milk 1 liter Lemon Juice 2 tbsp Sugar 1 cup Water 3 cups Cardamom 2-3 pods METHOD Heat milk in a pan. Remove from heat once it comes to boil. Add lemon juice. The milk will curdle and the whey will separate. Strain the milk in a muslin cloth and collect the cheese. Run the cheese under cold water to remove the sourness from the lemon. Hang the muslin cloth for an hour to remove excess water from the cheese. Take out the cheese on the work surface and knead for 4-5 minute till it becomes smooth. Make 10-12 small balls from the cheese. Heat water, sugar and cardamom in pan. When the water come to boil, add chese balls in the water. Cook covered for 40-50 minutes on low heat. Serve chilled.

VARUN GALGALI 18 X-F TABLE OF FOOD NUTRIENTS INGREDIENT QUANTITY PROTEIN FAT CARBOHYDRATE CALORIES Cream Milk 1 liter 100ml 3.25ml 12.3g 149calories Lemon 2 tbsp 0.4g 0.2g 7g 22 calories Juice Sugar 1 cup 0g 0g 100g 387calories Water 3 cups 0g 0g 0g 0g Cardamom 2-3 pods 11g 7g 68g 311calories Total calories: 869 FEEDBACK: Rasagulla is a sweet dish and very very tasty dish which I have never ever tasted this sweet dish. RASAGULLA GULAB JAMUN Rasagulla is a sweet made from Gulab Jamuns are sweet made from Chenna. Chenna ball are boiled in mawa. Firstly mawa balls are fried in sugar syrup to make Rasagulla. ghee and then dipped in sugar syrup. Gulab Jamuns are served warm to be Rasagulla are good in summer more testier season. Gulab Jamun are good in winter season.