Ada Hengu Khechudi is a Temple food where the Rice is flavored by aromatic Ginger and Asafoetida to be served as accompaniment of Dalma. Ada Hengu Khechudi which is a lovely combination for lunch is made available in the Jagannath Temple, Puri during the month of Pausha i.e. Mid December to Mid January every Year.…
A whole grain of rice has several layers. Brown rice is produced only when the outermost layer, thehull, is removed which does not affect much to the nutritional value of the rice. White rice is produced when the brown rice is further milled to remove the bran. During this process the rice has lost many of its nutrients. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients. Brown rice is a very important source of food fiber that is necessary to improve health in general and digestion in particular. Food fiber is…
Pakhala is an odia term for an Indian food consisting of cooked rice washed or little fermented in water. The liquid part is known as Torani. It is popular in Odisha, Bengal, Assam, Jharkhand and Chhattisgarh. Eating pakhala has been recommended to prevent heat stroke in hot weather. A traditional Odia dish, it is also prepared with rice, curd, cucumber, Cumin seeds, fried onions and mint leaves. Generally boiled potato and other fried vegetables or fried fish is served with pakhaḷa. The term Pakhaḷa is derived from the Pali word pakhaḷiba as well asSanskrit word Prakshāḷaṇa which means washed/to wash…
