Registration Number:- 250
M/S New Lokenath Foods
প্রসিদ্ধ চিড়ার একমাত্র ঠিকানা
Flattened rice is rice which is flattened into flat, light, dry flakes originating from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thickness of the flakes varies between almost translucently thin (the more expensive varieties) to nearly four times thinner than a normal rice grain. It is also called "beaten rice", not to be confused with poha, a Central-West Indian dish prepared using this flattened rice as the key ingredient.Flattened rice can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices. The lightly fried variety is a standard breakfast in Malwa region (surrounding Ujjain and Indore) of Madhya Pradesh. It can be reconstituted with hot water to make a porridge or paste, depending on the proportion of water added. In villages, particularly in Chhattisgarh, flattened rice is also eaten raw by mixing with jaggery.
In Maharashtra, flattened rice is cooked with lightly fried mustard seeds, turmeric, green chilli, finely chopped onions, and most importantly with fried peanuts and then moistened flattened rice is added to the spicy mix and steamed for a few minutes.This easily digestible form of raw rice is very popular across India, Nepal and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. It is known by a variety of names: avalakki (ಅವಲಕ್ಕಿ) in Kannada, bajil (ಬಜಿಲ್) in Tulu, pauaa/paunva (પૌંઆ) in Gujarati, poya in Rajasthani, chuda in Odia (ଚୁଡ଼ା) and Maithili , atukulu in Telugu (అటుకులు), aval in Tamil (அவல்) and Aval in Malayalam (അവൽ), chiura in parts of Bihar and Jharkhand, sira in Assamese (চিৰা) and Sylheti (ꠌꠤꠠꠣ), chira in Bengali (চিঁড়া), chiura (चिउरा) in Nepali, Bhojpuri and Chhattisgarhi, poha[1] or pauwa in Hindi, baji in Newari and Tibetan, pohe (पोहे) in Marathi, and phov (फोव) in Konkani.
(Source:- www.wikipedia.com)
Founder
Whatever You Need
Name :- Joydev Ghosh.DOB:- 19/01/1930. Birth Place:- Dewanganj(Bablari, Nabadwip, Nadia,741316,WB, India) . Mother Tongue:- Bengali . Current Address :- 162, Beside Bablari TMC OFFICE, Bablari Uttar, Nabadwip, Nadia,741316,WB. Spouse:- Late Shasthi Bala Ghosh. Qualification:- NA. School:- NA. Contact :- NA. Language Known:- Bengali. Hobby:- Farming. Religion:-Hindu
Owner
Address:- 162, Beside Bablari TMC Office, Bablari Uttar, Nabadwip,Nadia,741316,WB.. Contact:- 7001412730 ......Spouse:- SHARMILA GHOSH... DOB:- 01/01/1972 ... Qualification:- 10+2 .... School:- Bablari Ramsundar High School .... College:- Nabadwip Vidyasagar College.... Experience:- 30 Yrs... Nationality:- Indian ....Language Knows : - Bengali .... Hobbies:- Newspaper reading, traveling.... Key Skills:- Basic knowledge of MS Word..
Mr. PRADIP KUMAR GHOSH.
Co-owner
Address :- 162, Beside Bablari TMC OFFICE,Babalri Uttar, Nabadwip,Nadia,741316,WB.... DOB :- 24/08/2002...Contact :- 7679072123 ... E-mail :- premendunabadwip@gmail.com ..... School :- Nabadwip Hindu School(2014-2020) ... College :- Purbasthali ITI -1(2020-Current persuing) .. Trade :- Electrical ... Key Knowledge :- Tally,MS Word ... Relationship Status :- In a relationship ..... Language Knows:- Bengali, Hindi,English .. Working Experience:- 1 Yr.. Hobbies:- Cricket,Sad Song, Movie, Gaming, Cartoon, Traveling.. Nationality :- Indian ..
Mr. PREMENDU GHOSH
CEO
Address:- 162, Beside Bablari TMC OFFICE, BABLARI UTTAR, Nabadwip, Nadia,741316,WB... Contact :- 9333398823 .. Email:- pritamnabadwip2014@gmail.com ....C/O - PRADIP KUMAR GHOSH ... DOB:- 24/09/1997 ... Educational Qualification :- BCA(Bachelor of Computer Application) ...School:- Nabadwip Hindu School .. College :- B.P Poddar Institute of Management & Technology (Salt Lake Campus) ....Additional Qualification :- DITA, Machine Learning with Python ....Relationship Status:- Single .... Language Knows :- Bengali,Hindi, English .... Work Experience:- 3 Yrs.. Hobbies :- Cooking, Reading Books, Listening Song, Detective Movie, Cricket, Football, Boxing, Learning Language... Key Skills:- C,C++,Java, Python, DBMS,HTML,SQL, Business Management, Algorithm, Cartoon, TRAVELING..
Mr. PRTAM GHOSH
Recipes from Poha
Kande Pohe
Kanda Pohe : Small pieces of boiled potato, onion, mustard seeds, turmeric and red chilli are seasoned and mixed with soaked and sieved beaten rice, and served hot...
State:- Maharashtra
Dadpe Pohe
Dadpe Pohe : Thin or medium sized beaten rice is mixed with fresh coconut, grated green mangos, chili powder, and coriander. Then, it is seasoned with salt and a fried mixture of peanut oil, mustard seeds, turmeric, and finely chopped onions.
Dahi Chuda
Dahi Chuda : Beaten rice is cleaned with water to make it little bit soft. Then, yogurt and sugar is added. This way of eating flattened rice is famous in West Bengal,Bihar and Orissa, and it is eaten as the first meal during festival of Makar Sankranti.
Egg Pulau
Egg Pulau : Spicy omelette preparation is whisked with raw and dry flattened rice and cooked in a pan similar to the way an omelette is cooked. Then the almost cooked egg pulau is mashed and left to cook covered until it turns red in color.
Origin:Nepal
Poha Jalebi
To Make Jalebi: Combine all purpose flour, cornstarch, yogurt, food color (if using), hot oil and lemon juice to form a smooth batter.Cover and set it aside for 12 to 24 hours to ferment. It should be foamy with bubbles and smell fermented. Mix the batter really well to make it more workable.Make the Sugar Syrup: Combine sugar and water in a saucepan and bring to a boil. Simmer until it reaches single string consistency. (When you take a drop of the syrup between 2 fingers and stretch, it should stretch in 1 single thread).Keep the syrup warm and ready.Make Jalebis: Pour the batter into a ketchup bottle with a small hole or pour into a ziplock bag and make a tiny hole in the corner.Heat oil for deep frying. Carefully pipe the batter in circles into the oil. Cook till the jalebis are crisp. Remove from the oil and place them in the syrup for 2 to 3 minutes, turning them around to coat evenly.Remove and place them on a wire rack to cool. Enjoy them hot, warm or at room temperature. Store in an airtight container, they keep well for up to 2 to 3 days.To make Poha: Wash poha 2 to 3 times, drain and set aside until ready to use. There should be just a little bit of water left in the poha but not a lot.Heat 2 tsp oil in a pan, add mustard seeds and once they start to splutter, add fennel seeds, onions, green chilies and curry leaves. Cook until onions turn translucent, this takes about 3 to 4 minutes.Add turmeric, potatoes and cook covered until potatoes are tender. Alternately potatoes can be microwaved until tender beforehand and can be added here to save time.Add the poha and mix well. Cover and cook on low heat for 5 minutes.Turn off the heat and sprinkle with chopped cilantro.Serve immediately with the garnishes of your choiceThis is the most famous breakfast across the Malwa region of Madhya Pradesh especially in Indore, Ujjain, Ratlam, Mandsaur, Bhopal, Hoshangabad.
Beaten-Rice Yogurt Mango Parfait
Blend the mangoes to make a smooth pureeRinse the poha in a wide rimmed strainer under running water for a minute. If the desired texture is extremely soft then rinse for a minute longer although crisp poha tastes much better; the yogurt/mango puree tend to soften it to an extent as well.Layer yogurt,poha and mango puree in that order, top it with some thandai powder and enjoy!
Masala Avalakki(Mangalore)
####Ingredients:-4 cups thin poha3/4 cup - 1 cup grated jaggery1 cup shredded coconutsalt to taste###For grinding :2-3 tbsp coconut oil or any other flavorless oil5-6 byadgi chilies kashmiri chilies2 tbsp coriander seeds2 tsp cumin seeds2 sprigs curry leaves####For tempering:1-2 tbsp oil1 tsp mustard seeds / saasive2 pinches turmeric powder2 red chiliesfew curry leaves#####Instructions :Heat oil in a pan.Add red chillies, coriander seeds , cumin seeds and curry leaves and saute for 1- 2 minutes on medium flame.Let it cool. Then grind it into a coarse powder without adding water.Take beaten rice in a mixing bowl. Add jaggery and the ground spices.Now take coconut in the the same blender that you used to grind the spices and give it one or two pulses (This step is completely optional)Add the coconut to the beaten rice mixture. Next add salt and mix everything well.Best done with your hands.For tempering :Heat oil in a small pan. Add the mustard seeds .Once they start popping add turmeric, red chilies and curry leaves.saute for a few seconds and add it to the beaten rice.Mix well.
Chire Vaja(Bengal)
Some flakes are immersed in a bowl of water, flavoured with lime juice, salt, sugar, and a little black pepper.
Chire Polao(Bengal)
Ingredients:-250g- Poha/Chire/Rice flakes1 medium-sized- Onion (thinly sliced)1 medium-sized- Carrot (cut into small strips)10-12- French beans (cut into small pieces)½ cup- Cauliflower florets (cut florets into small sizes)1 handful- Peas¼ cup- Roasted peanuts3 tbsp- Raisins¼ tsp- Nigella seeds/Kalonji/Kalojire¼ tsp- Turmeric powderSalt to taste½ tsp- Black pepper powder4 tsp- Sugar (adjust as per your taste)Vegetable oils###Process:-Boil peas, carrots, and french beans, keep aside.Heat 1 tsp oil in a frying pan, add cauliflower florets with a pinch of salt. Stir fry until the florets turn golden brown in color. Remove and keep aside.Add the poha/chire into a colander. Wash under running water. Just a quick wash is enough while washing use your fingers to move them gently. They will turn mushy if washed for a longer time, and no need to soak them in the water either. Keep the poha aside in the colander itself to drain out the water completely.Heat 4 ½ tbsp oil in a deep frying pan/kadai (nonstick preferably). Temper with kalonji.Add sliced onions, stir on medium heat until light brown in colour.Now add turmeric powder, boiled veggies, cauliflower florets, peanuts, raisins, salt, and sugar. Mix well and fry on medium heat for a minute. Add washed poha, mix gently and cook for 4-5 minutes on medium heat. Stir in between. Add black pepper powder, mix well. Remove from the heat.
Opening Hours
Monday-Sunday (6 a.m. to 3 p.m.)Except Tuesday
Certifications
21st November,2020
We were honored when they told us that we were chosen out of all the Food Products Supplier businesses in the greater San Francisco area to receive the Top Quality Goods award. Not only does it make us extremely proud of our hard work, but it also comes to prove to us as well as to our clients that our product quality simply can’t be denied. It really is just that yummy.
26th December,2020
Secret and delights of Indian Cuisine (Govt. Of India)Certificate of participation
22nd January,2021
Relevance of Netaji Subhash Chandra Bose in 21st century (Organised by Ministry of Tourism, Govt of India)