You don't have to grind it in the mixie jar in the next day. Simply add curd grated ginger, chopped shallots,green chillies and salt.Mash with ur hands. No need of thadka. It is simply great.This used to be the breakfast with our grandparents, their parents and grandparents and there were hardly any hospital during their time. The name Probiotic was not even heard of those days I think. Yes it was named as poorman's breakfast . Thank you for posting this fantastic dish.
this is best if had as the first thing in the morning. Please Completely skip the tadka. The tadka will add taste but will reduce the effect of the probiotic. it is best had as it is. What we do in the south is use left over rice. we gently smash the rice and add water and yogurt and mix it well. Then leave it for fermenting. The yogurt helps fermentation. morning simply add just a pinch of salt and have it. some do add a few drops of lemon pickle masala. This tastes best if made of red rice which is also known as Kerala rice or Matta rice. The red fibers are rich in B complex vitamins. Farmers in south have a huge bowl of this rice kanji as breakfast and work for hours in the fields.
@@HomemadeHappinessWithManisha traditionally you have to add buttermilk with out salt to make it probiotic as done in south India,temperature here is high but it doesn't turn sour. Property of curds ( तासीर) is different from buttermilk.Curd is considered hot but buttermilk is cold.Better to guide ppl in a right way.
Mam ye to meri dadi Nani sab khate the Bina tadke ke dahi daal kar ache se Mila kar kache piyaz aur Hari mirch ke sath bahut acha lagta hai mere dadi Nani kaha karte the ki ye peat ko thandak deta hai thank you mam mujhe Mere bachpan ke din yaad aagaye❤
In my child hood after dinner we used to add water to the rice and keep for servants for next day breakfast. They put some buttermilk and eat with onion. And we used to eat idli ,dosa in astylish way. Now after 20 years servants are all looking fit and healthy ,and my ancesters became ill with all types of heath problems 😂
Being a Pakistani really admire and in awe of diversity of Indian food and how this dish have different name in different states seriously love from Pakistan ❤️❤️❤️
Yes...we love u brothers but a few idiotic politicians on both sides divided the Nation...and a big chunk of Mdulanas destroyed the brotherhood in the name of Islam.
We regularly had this in Summer for breakfast . My mother used to add water to the left over rice or cook a big bowl of rice add water & leave overnight. Morning add curd & little salt..no tadka & all us siblings had the best breakfast with pickles on the side
@@feehavividus1526ideally it’s well suited for summers. But it can be had thru out the year also depending upon where u live. As in Mumbai we have it thru out the year.
It's a power breakfast on hot summer days. Having it in empty stomach is a big energy booster. Tadka should be avoided in order to cut down on oil. Slightly burnt green chillies and chopped onions mix it with curd. Consume it in semi liquid form. Use ordinary rice for this. Good video.
I can remember long ago probably more than 20 years ago one of our neighbours who was a Tamil, an aunty made this kind of kanji for me because, i was suffering from cough and cold but, she did not put so much of tadka, it was simple one but nice. When i had it, felt better.
The basic recipe of this probiotic dish is traditionlly used in whole of Bengal, Bihar,Odisha,tribal areas since ages with leftover rice, especially during summer time, keeps you cool and excellent for stomach. Thanks for making it popular in other parts of our country.
In south africa we also have indians of awadhi and bhojpuri origins that make dishes similiar to this. That's why I decided to search cos my nani used to also make this
In kerala we used to have it and this overnight dish was called "pazham kanji" literally translates to old kanji. We call rice with broth - Kanji. This overnight Kanji is meant to be cooling and was normally had with raw onion, sometimes fish and birds eye chilli. Bit of a poor man's food during old times, but due to nostalgia restaurants serving this has popped up in our part of kerala. Related to congee in China somehow I guess.
This is made regularly in south Indian homes. Simply add yogurt to left over rice . Just saute ginger,green chilli and mustard seed and add to the yogurt rice. Delicious and healthy. No onions or other things.
madam thanks for the recipe. just for information, this is known to each and every household in Odisha. It's called PAKHALA. We eat this almost everyday and all seasons.
You are preparing the Pakhala and Chhunka Pakhala of Odisha. It is really helpful for the summer months. Age old recipe. Now it is named as probiotic 😅😅 old tonic with new label.
This is the food of the farmers before going into the field. They usually have it at 11 am .Especially in the South. Chennai Carnataka and Andhra adds curd while kerala adds coconut and coconut milk. For them its a healthy food.
In Kerala too it is eaten with curd. In addition we add pickle or lightly crushed small onions, curry leaves and green chilly. Not only farmers, many households have this as breakfast or pack this as Tiffin at work or school.
Anyone with mucus in throat or lungs or chest…sinus, bronchitis should not should not consume this overnight rice….bcs it’s cold very cold in tazeer…kullumai in Tamil.
Wow..I just loved reading the comments section 😊 Such a simple dish coming from all parts of India, esp. the farming states. I wonder why I never saw this in Punjab, although we had lot of curd with rice as a standalone dish. Thanks for sharing the recipe
In north western part of india rice is not a staple food instead we eat roti dal at night . Roti's were made out of diffrent types of grains . Left over rotis wrapped in clean cloth put in the airy place,in the morning these rotis were eaten with achar and fresh buttermilk It works same
In Southern part of India... it's age old practice of eating leftover rice... allowed to ferment...next day mix curd or butter milk and consume....it was said that eating this rice ganji...was very healthy. Thank you 😊
Typical Bengali home it is one of the most old and popular dishes called "Panto Bhaat" that is very tasty if you hand-mix with green coriander leaves, green chilies, a few drops of mustard oil, drops of lemon juice and salt (no Tarkha needed). You also can eat it with side dishes like an omelet or potato-fry of brinjal-fry. It soothes your body especially on summer days. Because of its simplicity, it slowly became a poor man's dish and modern Bengali society almost rejected it today. But, in our home, we still cherish it knowing its benefits and overall taste. Panto Bhaat can be rightly made using over-softened cooked boiled rice, kept overnight with sufficient water in a relatively warm place for better fermentation (add a spoon of curd).
This is best during summer season. It helps to keep ur stomach cool. It's a very old break fast in tamilnadu . Infact in olden days they serve this Kanji as a welcome drink. I'm tamilnadu we don't blend or we don't add any seasoning to it, instead we mix the Kanji with some curd and salt using hand only. This Kanji is best with Side dishes like dry fish, onion ,moor Chilli
Ma'am, Sorry to hear this, that you feel I am making fake video. I am just sharing my knowledge and experience here, no intentions to impress anyone with fake video. Lots of my viewers have made cheese with my recipe and it requires little practice, patience and experience. Everything can't be made perfectly in one go. Sometimes we creators also do so many experiements and trials with new recipes before sharing on this platform. Thanks:)
@@HomemadeHappinessWithManisha No need to say sorry.. and I didn't mean anywhere has fake. I just shared my thoughts . In every place they give their own touch.
You are welcome dear! trationally the rice is not ground, I crushed a little in the grinder as my kids didin't like watery rice, so this is my version of the dish..glad you liked it:)
Wonderful food. One thing I would like to point out is basic nature of curd n onion is opposite. If consumed together may cause various skin related issues
Have any of you pondered on this Rice gruel called by many names within and without the country but the main fact is that all those who hv commented on it agree that it is good pro-biotic homemade item and they vouch for it's effectiveness. How similar it is to the Creation and it's Creator where we all live in different parts having bit of variations in our living habits but the bottom line is to live a healthy, happy and peaceful life within our means. Where does the discord creep in ? It comes when we try to force our opinions on others and mk them tk to our ways. Good day
Thanks for showing South Indian one of the traditional staple food , but 2 things, do not grind the fermented cookedrice as it may leads to stomach upset , do not do tadka in the left over fermented rice, instead use raw onions …
yes, just raw onion small onion (shallots) or nicely cut big onion) and green chilly. the way to have this is first bit the green chilly and then have the rice kanji mixed in onion. amazing taste.
Hi I have a question if a rice is cooked in afternoon was left on platform till eve can I use the same rice for fermentation? This rice was soaked in morning 8 am before cooking.
This is traditional food in South India esp.Tamil Nadu.We don't put any tadka but just eat rice kanji mixed with butter milk and not curds (no blending in mixie) along with small onions.
Yes! you are right:) Actually I had to coarsely grind it as my kids didn't like the watery rice. Added the tadka also. Now they enjoy it as raita and I am happy to give them the goodness of this probiotic. Shared my version for those fussy eaters like my kids:))
Nooooooooooo.. depends on the climate of the area you stay in.. 40°C k niche v agar raha and dry climate agar raha to kuch nhi hoga.. try kijiyega k rice pura seal karke cover na kare, thoda ventilation banaye rakkhe Btw, I think we can add the water as soon as the rice cools down
If the temperature is very high then its a problem. And if we are using earthen pot it maintains the temperature. Thats why I have not added curd in the night, some people add curd in the night only.
Yes you can do that, but my kids don't like the rice grainy but they enjoy it little creamy with small grains so i simply pulsed it, its not ground completely. we can customize the recipe as pre our preference. The nutrients remain the same:)
@@HomemadeHappinessWithManisha nutrient remains same after grinding???. Never.... Teach the kids the right eating habits gradually... Coz fibre is an essential nutrient preferred more with carb and the moment we fine grind anything it destroys the fibre
This is age old food of Tamil people called "பழைய சோறு " translated as old rice ., Used in many homes of Tamil Nadu especially rural homes.. The presentor may kindly acknowledge where she lifted the recipe from ...it's not her invention Kindly acknowledge from
Your Right sir, we have been following this from generations. I never mentioned that this is my invention. Just shared my way of preparing this wonderful probiotic.
Hats of to you ma'am ! Your diet along with Planet Ayurveda Yakrit Plihantak Churna that i started to consume for last 1 month for a healthy digestive system.
In Assam we use to have this over night dish smply smach the rice, add salt, raw onion, few drops mustard oil, green chilli and Bamboo shoot, may have with roasted fish or boiled potato,
Yes! you are Namita:) Actually I had to coarsely grind it as my kids didn't like the watery rice. Added the tadka also. Now they enjoy it as raita and I am happy to give them the goodness of this probiotic. Shared my version for those fussy eaters like my kids:))
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You don't have to grind it in the mixie jar in the next day. Simply add curd grated ginger, chopped shallots,green chillies and salt.Mash with ur hands. No need of thadka. It is simply great.This used to be the breakfast with our grandparents, their parents and grandparents and there were
hardly any hospital during their time. The name Probiotic was not even heard of those days I think.
Yes it was named as poorman's breakfast .
Thank you for posting this fantastic dish.
Thanks ma'am for the valuable information:) Stay connected!
Thanks
@@smitamonteiro4668absolutely right.
she absolutely sabotaged the recipe by grinding it. Who the hell did that 50-70 years ago? AnywYs.
Solt, tdka nhi krna chahiy, mixi mecharn nhi krna cha hiy
this is best if had as the first thing in the morning. Please Completely skip the tadka. The tadka will add taste but will reduce the effect of the probiotic. it is best had as it is. What we do in the south is use left over rice. we gently smash the rice and add water and yogurt and mix it well. Then leave it for fermenting. The yogurt helps fermentation. morning simply add just a pinch of salt and have it. some do add a few drops of lemon pickle masala. This tastes best if made of red rice which is also known as Kerala rice or Matta rice. The red fibers are rich in B complex vitamins. Farmers in south have a huge bowl of this rice kanji as breakfast and work for hours in the fields.
Very nice information
True 👍
Yoghurt ALSO helps fermentation faster, even if one doesn't add it ,it eventually ferments sooner or later depending on d temperature .
I don't add yogurt in the night as in hot summers it becomes sour
@@HomemadeHappinessWithManisha traditionally you have to add buttermilk with out salt to make it probiotic as done in south India,temperature here is high but it doesn't turn sour. Property of curds ( तासीर) is different from buttermilk.Curd is considered hot but buttermilk is cold.Better to guide ppl in a right way.
Mam ye to meri dadi Nani sab khate the Bina tadke ke dahi daal kar ache se Mila kar kache piyaz aur Hari mirch ke sath bahut acha lagta hai mere dadi Nani kaha karte the ki ye peat ko thandak deta hai thank you mam mujhe Mere bachpan ke din yaad aagaye❤
In my child hood after dinner we used to add water to the rice and keep for servants for next day breakfast. They put some buttermilk and eat with onion. And we used to eat idli ,dosa in astylish way. Now after 20 years servants are all looking fit and healthy ,and my ancesters became ill with all types of heath problems 😂
Bilkul sahi kaha aapne
Very true
😂😂
True
😂😂
Being a Pakistani really admire and in awe of diversity of Indian food and how this dish have different name in different states seriously love from Pakistan ❤️❤️❤️
Thank you so much! your appreciation means a lot :)
Vereity is Hinduism 🕉️
Yes...we love u brothers but a few idiotic politicians on both sides divided the Nation...and a big chunk of Mdulanas destroyed the brotherhood in the name of Islam.
❤
Ohho, you were European earlier 😂😂😂 so did not know about India...
We regularly had this in Summer for breakfast . My mother used to add water to the left over rice or cook a big bowl of rice add water & leave overnight. Morning add curd & little salt..no tadka & all us siblings had the best breakfast with pickles on the side
Best dish for summer
Should I boil rice with salt or without it
Is it suitable for winters as breakfast?
@@Js-ff9zkno don’t put salt while making rice for making this rice kanji.
@@feehavividus1526ideally it’s well suited for summers. But it can be had thru out the year also depending upon where u live. As in Mumbai we have it thru out the year.
It's a power breakfast on hot summer days. Having it in empty stomach is a big energy booster. Tadka should be avoided in order to cut down on oil. Slightly burnt green chillies and chopped onions mix it with curd. Consume it in semi liquid form. Use ordinary rice for this. Good video.
Can we putt salt or avoid? Will salt kill good bacteria?
@@gagansekhon1073 add salt for good taste, no problem with probiotic content.
@@gagansekhon1073 salt should be avoided ..it deactivates some probiotics
@@bimkivi whome should I trust some people say yes some say no
@@gagansekhon1073 yes.
I can remember long ago probably more than 20 years ago one of our neighbours who was a Tamil, an aunty made this kind of kanji for me because, i was suffering from cough and cold but, she did not put so much of tadka, it was simple one but nice.
When i had it, felt better.
Nalini. Thanks madam healthy recipy
It is good for people who are suffering from vitamin b ,12 dificiency
You are Welcome Nalini! yes you are absolutely right:)
Traditional Tandoor management and perfect factual description,
The basic recipe of this probiotic dish is traditionlly used in whole of Bengal, Bihar,Odisha,tribal areas since ages with leftover rice, especially during summer time, keeps you cool and excellent for stomach. Thanks for making it popular in other parts of our country.
Kerala and Tamil Nadu too...
May be thats why there skin is so healthy
In south africa we also have indians of awadhi and bhojpuri origins that make dishes similiar to this. That's why I decided to search cos my nani used to also make this
So they called panta bhat as rice kanji?
This is not only in the regions u mention! We use in in tn kerala andhra etc! But all the rubbish she talks is nonsense!
তাতকৈ অসমীয়া মানুহৰ পইতা ভাত ( সামান্য মিঠাতেল নিমখ আৰু কেচাঁ জলকীয়াৰ লগত ) কেইটাই বেছি সুস্বাদু আৰু স্বাস্থ্যকৰ ৷
বেচিহৈ থাকিযোৱা ভাতত সামান্য পানীদি হাতেৰে সামান্য লৰাই ঢাকি ৰাখিলেই ৰাতিপুৱালৈ 'পইতা ভাত' হৈ যায় ৷ উজনি অসমত আগতে খেতিয়কে ৰাতিপুৱাই এবাতি পইতা ভাত খায়েই ভৰ দুপৰীয়ালৈকে পথাৰত হাল মাৰিছিল ! ❤
বাংলাতেও পান্তা ভাত বলে। একই ভাবে বানায় যেমন ঠিক আপনি বললেন
In kerala we used to have it and this overnight dish was called "pazham kanji" literally translates to old kanji. We call rice with broth - Kanji. This overnight Kanji is meant to be cooling and was normally had with raw onion, sometimes fish and birds eye chilli. Bit of a poor man's food during old times, but due to nostalgia restaurants serving this has popped up in our part of kerala. Related to congee in China somehow I guess.
A dish known as conjee is prepared in Philippines, too, more or less on the same line.
True. In my part of Kerala, it is called as " Kulth" Dito procedure
Right. In Malabar we used to call it kuluthath - cold ( rice) - the staple of farmers
Yes agreed. Pazhankanji is what we call in Kerala.. cooling for heat and a good source of iron!
@@vineethanchandran we call it pazhankanji in my part of Kerala but it is all the same food!
This is made regularly in south Indian homes. Simply add yogurt to left over rice . Just saute ginger,green chilli and mustard seed and add to the yogurt rice. Delicious and healthy. No onions or other things.
Yes, you are absolutely right :)
Nice nd healthy kanji
Yummy
Thnaks!
Good job 👏 Nice healthy recipe 👍
Aaj pahli baar rice kanji ka video dekha banane ka tarika bahut pasand aaya
This is not the traditional method, I just customized it so that even my kids can enjoy :)
Bahut hi badiya
madam thanks for the recipe. just for information, this is known to each and every household in Odisha. It's called PAKHALA. We eat this almost everyday and all seasons.
Yes, You are absolutely right!
BOHOT BADHIYA MAM 👏👌
You are preparing the Pakhala and Chhunka Pakhala of Odisha. It is really helpful for the summer months. Age old recipe. Now it is named as probiotic 😅😅 old tonic with new label.
Yes i was going to put the same comment. lol you got it 1st😃😃😃
Aama odisha re grind Kara hu a ni pakhala ku
Yes! you are right. Actually most people are not aware of our traditional dishes, they are so healthy and should be a part of our diet.
Yes! you are right but this a variation of the dish. the nutrients remain the same:)
Its tastes awesome
The curd is a probiotic itself.
Thanks for sharing.
My pleasure 😊
This is the food of the farmers before going into the field. They usually have it at 11 am .Especially in the South. Chennai Carnataka and Andhra adds curd while kerala adds coconut and coconut milk. For them its a healthy food.
Bengal farmers also take this food every day with boild potato, onion and chilli
Yes! its really very healthy
wonderful probiotic! and super easy to make
@@HomemadeHappinessWithManisha true
And healthy too
In Kerala too it is eaten with curd. In addition we add pickle or lightly crushed small onions, curry leaves and green chilly.
Not only farmers, many households have this as breakfast or pack this as Tiffin at work or school.
❤..rice..kaanji
Anyone with mucus in throat or lungs or chest…sinus, bronchitis should not should not consume this overnight rice….bcs it’s cold very cold in tazeer…kullumai in Tamil.
I think that’s why we add the chhaunk to balance the cold effect.
Will never ever think of this as I am asthmatic 😢
Correct
I suffer with these problems then what should we eat
Why don’t you make video telling this so people can be saved?
Excellent information shared
Wow..I just loved reading the comments section 😊 Such a simple dish coming from all parts of India, esp. the farming states. I wonder why I never saw this in Punjab, although we had lot of curd with rice as a standalone dish. Thanks for sharing the recipe
Very true!
In north western part of india rice is not a staple food instead we eat roti dal at night . Roti's were made out of diffrent types of grains . Left over rotis wrapped in clean cloth put in the airy place,in the morning these rotis were eaten with achar and fresh buttermilk
It works same
In Southern part of India... it's age old practice of eating leftover rice... allowed to ferment...next day mix curd or butter milk and consume....it was said that eating this rice ganji...was very healthy.
Thank you 😊
Totally Agree ma'am:)
In Kerala we add bitter curd overnight and have it in morning adding cut shallots, ground ginger and chopped green chillies along with pickles.
Right! Thanks for sharing the information :)
ଦହି ପଖାଳ ସହିତ ଶାଗ ଭଜା, ବଡ଼ି ଚୁରା, ଆଳୁ ଭରଥା, ମାଛ ଭଜା 😋।
Typical Bengali home it is one of the most old and popular dishes called "Panto Bhaat" that is very tasty if you hand-mix with green coriander leaves, green chilies, a few drops of mustard oil, drops of lemon juice and salt (no Tarkha needed). You also can eat it with side dishes like an omelet or potato-fry of brinjal-fry. It soothes your body especially on summer days. Because of its simplicity, it slowly became a poor man's dish and modern Bengali society almost rejected it today. But, in our home, we still cherish it knowing its benefits and overall taste. Panto Bhaat can be rightly made using over-softened cooked boiled rice, kept overnight with sufficient water in a relatively warm place for better fermentation (add a spoon of curd).
Very True Sir!
I make rice at lunchtime. Then store it in the fridge. Can I use this fridge stored rice for this recipe?
@@christabellecoutinho2189of course you can.
@christabellecoutinho2189 No.Have to use rice cooked in afternoon and left outside till night on countertop.
Ohh my God .very useful information 👍 ❤🎉❤🎉❤🎉❤🎉❤
Thank you so much dear :)
This is best during summer season. It helps to keep ur stomach cool. It's a very old break fast in tamilnadu .
Infact in olden days they serve this Kanji as a welcome drink.
I'm tamilnadu we don't blend or we don't add any seasoning to it, instead we mix the Kanji with some curd and salt using hand only.
This Kanji is best with Side dishes like dry fish, onion ,moor Chilli
Ma'am, Sorry to hear this, that you feel I am making fake video.
I am just sharing my knowledge and experience here, no intentions to impress anyone with fake video. Lots of my viewers have made cheese with my recipe and it requires little practice, patience and experience.
Everything can't be made perfectly in one go. Sometimes we creators also do so many experiements and trials with new recipes before sharing on this platform.
Thanks:)
@@HomemadeHappinessWithManisha
No need to say sorry.. and I didn't mean anywhere has fake.
I just shared my thoughts . In every place they give their own touch.
@@agilanagi6397 w
Nice dish. Thanks for sharing
Welcome!
In marathi it is called virajlela bhat.
Very nice recipe. it is prebiotic ,I didn't know about it.thank you for sharing it
You are welcome dear! trationally the rice is not ground, I crushed a little in the grinder as my kids didin't like watery rice, so this is my version of the dish..glad you liked it:)
It both pro & prebiotic. Which means it has probiotic bacteria & also food for this bacteria to grow.
Wow. Im a maharashtrian, and dont know this dish at all.
Very good health food increase immunity and rich vit B and best remedies for gastric problem but don't add fried items and oil
While soaking rice I add little pink salt, curd and 1tsp of jeera and fenugreek each... It's very tasty and more cooling as well...
You should not add salt while fermenting. Only add before consuming. And no tadka only have some little pickle for taste which has salt in it
Adding salt will
Arrest fermentation , so it isn’t probiotic , add salt just before you serve .
Why salt is not put when fermenting overnight ?
Isn’t salt added even to the do😊sa batter when kept for fermenting ?
Yes I subscribed thanks learnt something new
You are Welcome!
Wonderful recipe 👍
Take care ❤️
Thank you so much 👍
Super super super wow amazing dhishs awesome and yr motivational
Thanks for liking :)
Wonderful food. One thing I would like to point out is basic nature of curd n onion is opposite. If consumed together may cause various skin related issues
Will try soon
Looking forward to hearing how it turns out! 😊
Age old breakfast in south india
Mast hai
Thanks!
Can we make this from leftover salty rice too or plain rice is must ?
Salt will not resist fermentation process.
Excellent recipe .. i love your chabnel
Thank you so much 🙂
Have any of you pondered on this Rice gruel called by many names within and without the country but the main fact is that all those who hv commented on it agree that it is good pro-biotic homemade item and they vouch for it's effectiveness. How similar it is to the Creation and it's Creator where we all live in different parts having bit of variations in our living habits but the bottom line is to live a healthy, happy and peaceful life within our means. Where does the discord creep in ?
It comes when we try to force our opinions on others and mk them tk to our ways. Good day
Right. Congee is common in Korea, Vietnam China and many countries in East Asia.
Hi the and the first in the mornings iting, tanks sister for this video demonstration kitchen 💐🌹🇲🇺🇪🇺🙌🇮🇳🌼🇮🇳
The fermented rice is called Panta Bhat in West bengal.. its a great dish for summer days❤
Yes you are right Sohini:)
Ei gorome panta bhat peyaj ar shorsher tel die alubhate uff ❤
Very yummy recipes ❤
Happy you liked it! 😄
Thanks for showing South Indian one of the traditional staple food , but 2 things, do not grind the fermented cookedrice as it may leads to stomach upset , do not do tadka in the left over fermented rice, instead use raw onions …
yes i thought the hot tadka would kill the beneficial bacteria.
yes, just raw onion small onion (shallots) or nicely cut big onion) and green chilly. the way to have this is first bit the green chilly and then have the rice kanji mixed in onion. amazing taste.
What is it called please in south india
@@rajguru6487 You brought back my old memories. Yummm
@@smartmd4278 in tamil it is called pazhyaamudhu or pazhyayadhu.
This is universal breakfast in rural Bengal.
In south India we put small sambar onions raw nd kadipatta in it nd have it
Kadi patta ,do u sauté it. ?
Nice sharing 👌 full watch 👌 like done ✅ i join you ✅
In chhattisgarh it is called basi
Right ✅
😊❤🎉. Thanks .
Hi I have a question if a rice is cooked in afternoon was left on platform till eve can I use the same rice for fermentation? This rice was soaked in morning 8 am before cooking.
Yes
It is very chilling to some guys it cools down body too much . for summer only is best. Or have it after eating food or inbetween. ❤😅
Noted:)
🙏🏻Stay healthy 🙏🏻
Thanks!
अच्छी रेसीपी बनाई है धन्यवाद
This is traditional food in South India esp.Tamil Nadu.We don't put any tadka but just eat rice kanji mixed with butter milk and not curds (no blending in mixie) along with small onions.
Yes! you are right:)
Actually I had to coarsely grind it as my kids didn't like the watery rice. Added the tadka also. Now they enjoy it as raita and I am happy to give them the goodness of this probiotic.
Shared my version for those fussy eaters like my kids:))
Tamilnadu is hot & buttermilk is cooling , while climate of some other region may need curd Is it heat causing.
Thanks a lot for the information .
You are Welcome:)
Rice cooked in the afternoon won't it get rotten by night? Water is added only at night no?
Nooooooooooo.. depends on the climate of the area you stay in.. 40°C k niche v agar raha and dry climate agar raha to kuch nhi hoga.. try kijiyega k rice pura seal karke cover na kare, thoda ventilation banaye rakkhe
Btw, I think we can add the water as soon as the rice cools down
Yes! you are never seal the rice pot, there should be ventilation.
Actually I make rice in lunch and not in dinner so used the left over
If the temperature is very high then its a problem. And if we are using earthen pot it maintains the temperature. Thats why I have not added curd in the night, some people add curd in the night only.
True
Very nice n new recipe
Thanks!
super ma 👍💞
Very testy
Thanks a lot
I dont know, but we usually don't grind rice in mixi its not good but u can smash it by hand if rice is cooked soft no need to grind it..
Yes you can do that, but my kids don't like the rice grainy but they enjoy it little creamy with small grains so i simply pulsed it, its not ground completely.
we can customize the recipe as pre our preference. The nutrients remain the same:)
@@HomemadeHappinessWithManisha nutrient remains same after grinding???. Never.... Teach the kids the right eating habits gradually... Coz fibre is an essential nutrient preferred more with carb and the moment we fine grind anything it destroys the fibre
Excellent
This is age old food of Tamil people called "பழைய சோறு " translated as old rice ., Used in many homes of Tamil Nadu especially rural homes..
The presentor may kindly acknowledge where she lifted the recipe from ...it's not her invention
Kindly acknowledge from
Your Right sir, we have been following this from generations.
I never mentioned that this is my invention.
Just shared my way of preparing this wonderful probiotic.
Y create controversy?She is not claiming any Intellectual Property Rights over the dish.Just, she is spreading the dish to all over India.
Super recipes thankyou so much friend sharing your yummy recipe 🎉🎉🎉🎉
You are Welcome dear :)
Thank you for the wonderful recipe…Should we reduce the fermentation timing during extreme hot weather?
in hot weather weather takes place faster, but it you like a little sour taste also then you can ferment overnight in hot weather too.
Rice 🍚kanji 😊
Thanks!
देवी जी छै माह के बच्चे 👶🏻 को हरी मिर्च 🌶️ वाली चावल 🍚 कांजी खिलायेंगी तो वो पूरा घर 🏠 आकाश में उठा लेंगा 😂
it is ovious that if you prepare it for kids, you won't add chillies
Understand something is different.
*Commonsense* bhi kisi chidiya ka naam hai
@@HomemadeHappinessWithManisha right its so obvious😅
@@perfectly-imperfect2879 common sense is not common these days.😊
Zounds like sister to idli. Yes!!
Nice..ky m chawal k Pani nikla huwa chawal use kar saktey hun
Too healthy
Can it be taken during winter?
Yes its very good for gut health
Thank you so much!
We call it Panta Bhaat in Kolkata & we enjoy it with salt & green chilli
I love it
Yes! you are right
Please sabudana kanji recipe share 🙏
Thanks for your message
Healthy food
Thanks!
Can diabetics consume it???
Nice recipe
Thanks a lot
Thanks for sharing
You are welcome! stay connected:)
Pr ye chavl bigd nahi jayega 😮 bad small nahi aayegi ?
good
Thanks!
Looks so delicious 😋 thank you for great sharing have a good day take care5. 45
I consume it ..today got introduction.. thanks
Great 👍
Our child hood break fast. No need for tadka. In thamiz it is pazhaya soru and maavadu
Hats of to you ma'am ! Your diet along with Planet Ayurveda Yakrit Plihantak Churna that i started to consume for last 1 month for a healthy digestive system.
❤ nice
Thanks!
Will this kanji help me in UTI issue?
Very nice. Thanks for uploading. 🙏
Zabardast
Rise kanji sardiyon main???
Nice kanji...but is it ok to have curds & onion together?
In Assam we use to have this over night dish smply smach the rice, add salt, raw onion, few drops mustard oil, green chilli and Bamboo shoot, may have with roasted fish or boiled potato,
Yes! you are Namita:)
Actually I had to coarsely grind it as my kids didn't like the watery rice. Added the tadka also. Now they enjoy it as raita and I am happy to give them the goodness of this probiotic.
Shared my version for those fussy eaters like my kids:))
Eitu poita bhator kotha koise neki apuni? Senekuae lagise
What is difference between fermenting and rice going bad stale n stinky ??
Her voice matches with hebbar kitchen Archana .
Must