Popular actress Bhagyashree is known not just for her love of food but also for her knack for sharing simple yet traditional recipes with her Instagram followers. In her popular “Tuesday Tips with B” series, she brings unique and health-focused food ideas to the table. Recently, she shared two refreshing recipes—Pakhala Bhaat and Kanda Badi—that are perfect for staying cool in hot weather. Here’s how to recreate her authentic Odisha-inspired dishes to enjoy a nutrient-packed, cooling meal.
Recipe 1: Pakhala Bhaat – Odisha’s Cooling Fermented Rice Dish
Bhagyashree introduces her audience to Pakhala Bhaat, a staple in Odisha that’s ideal for summer. Made from fermented rice, this dish is cherished for its stomach-cooling effects and its ability to promote gut health with natural probiotics.
Here’s how to make Pakhala Bhaat in a few simple steps:
- Cook the Rice: Begin by cooking your preferred variety of rice. Once cooked, allow it to cool to room temperature.
- Mix with Buttermilk: Combine the cooled rice with buttermilk and leave it to ferment overnight. This fermentation process boosts its probiotic content, making it easier to digest.
- Prepare the Tadka: In a pan, heat a little oil, then add cumin seeds, asafetida (hing), curry leaves, ginger, and dried red chilies. Let them sizzle until aromatic.
- Combine and Serve: Pour this tempering over the fermented rice mixture, stirring well.
While Pakhala Bhaat is commonly enjoyed with fried fish, vegetarians can pair it with flavorful sides like aloo ki sabzi (potato curry), baingan ka bharta (roasted eggplant mash), and pyaaz badi (onion fritters).
Recipe 2: Kanda Badi – A Perfect Side to Pakhala Bhaat
In the same video, Bhagyashree shares a recipe for Kanda Badi—a delicious dish made from sun-dried lentil fritters (badi) that pairs wonderfully with Pakhala Bhaat.
Follow these easy steps for Kanda Badi:
- Start with Oil: Heat oil in a pan.
- Add Ingredients: Add cumin seeds, chopped onions, green chilies, the dried badi, spices, and salt to taste.
- Cook to Perfection: Sauté the mixture well, letting the flavors meld until the onions turn golden and the badi is nicely fried.
- Serve Hot: Serve the flavorful Kanda Badi alongside the Pakhala Bhaat for a complete meal.
Why These Recipes Are Ideal for Hot Weather
The October heat can be intense, and with festival season approaching, Bhagyashree suggests prioritizing light, easy-to-digest foods that also help cool the body. Fermented rice in Pakhala Bhaat reduces acidity, keeps the stomach calm, and supports gut health with natural probiotics. Bhagyashree recommends these dishes as a refreshing, nutritious choice for warmer days, particularly noting Odisha’s rich food culture as an inspiration for her cooling summer meal.
Bhagyashree regularly shares foodie content with her Instagram family, from health-focused grains to nostalgic dishes. Her followers find a treasure trove of culinary wisdom in her posts, like her recent tip on rajgira laddus, a nutritious treat her mother once made for her.
Bhagyashree’s Pakhala Bhaat and Kanda Badi are ideal for anyone looking for a simple yet authentic way to beat the heat with regional, probiotic-rich Indian recipes.
