Food Prepared In Clay Pots In The Ancient Way - Ashke Pithe

Food Prepared In Clay Pots In The Ancient Way - Ashke Pithe

Ashke Pithe is one of the most popular rice cakes in Bangladesh and West Bengal, India. It is also known as Dhaka Pithe, Chikui Pithe, and Sora Pithe. The current spelling, 'Ashke', may have evolved from 'Axse' due to local usage. It resembles the South Indian Idli. Ashke Pithe is traditionally prepared during Paush Sankranti. Typically, it is served with molasses or can be enjoyed boiled in milk molasses. However, it can also be paired with lentils, peas, fish curry of Koi fish, and even meat curry. The primary ingredient for Ashke Pithe is half-seasoned atop chal/rice flour, which is made from finely milled white or brown rice. Other ingredients include water, salt, and some corn oil. For making Ashke Pithe, a special type of soil lid is used, and it is covered from the top with a slightly smaller soil lid, known as ''Sora.'' This method allows for the preparation of only one Ashke Pithe at a time. An old lady was seen making Ashke Pithe using a clay pot in a village in Tehatta, West Bengal, India, on Janua

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    Food Prepared In Clay Pots In The Ancient Way - Ashke Pithe

    Food Prepared In Clay Pots In The Ancient Way - Ashke Pithe

    Ashke Pithe is one of the most popular rice cakes in Bangladesh and West Bengal, India. It is also known as Dhaka Pithe, Chikui Pithe, and Sora Pithe. The current spelling, 'Ashke', may have evolved from 'Axse' due to local usage. It resembles the South Indian Idli. Ashke Pithe is traditionally prepared during Paush Sankranti. Typically, it is served with molasses or can be enjoyed boiled in milk molasses. However, it can also be paired with lentils, peas, fish curry of Koi fish, and even meat curry. The primary ingredient for Ashke Pithe is half-seasoned atop chal/rice flour, which is made from finely milled white or brown rice. Other ingredients include water, salt, and some corn oil. For making Ashke Pithe, a special type of soil lid is used, and it is covered from the top with a slightly smaller soil lid, known as ''Sora.'' This method allows for the preparation of only one Ashke Pithe at a time. An old lady was seen making Ashke Pithe using a clay pot in a village in Tehatta, West Bengal, India, on Janua
      Food Prepared In Clay Pots In The Ancient Way - Ashke Pithe

      Food Prepared In Clay Pots In The Ancient Way - Ashke Pithe

      Ashke Pithe is one of the most popular rice cakes in Bangladesh and West Bengal, India. It is also known as Dhaka Pithe, Chikui Pithe, and Sora Pithe. The current spelling, 'Ashke', may have evolved from 'Axse' due to local usage. It resembles the South Indian Idli. Ashke Pithe is traditionally prepared during Paush Sankranti. Typically, it is served with molasses or can be enjoyed boiled in milk molasses. However, it can also be paired with lentils, peas, fish curry of Koi fish, and even meat curry. The primary ingredient for Ashke Pithe is half-seasoned atop chal/rice flour, which is made from finely milled white or brown rice. Other ingredients include water, salt, and some corn oil. For making Ashke Pithe, a special type of soil lid is used, and it is covered from the top with a slightly smaller soil lid, known as ''Sora.'' This method allows for the preparation of only one Ashke Pithe at a time. An old lady was seen making Ashke Pithe using a clay pot in a village in Tehatta, West Bengal, India, on Janua
        Food Prepared In Clay Pots In The Ancient Way - Ashke Pithe

        Food Prepared In Clay Pots In The Ancient Way - Ashke Pithe

        Ashke Pithe is one of the most popular rice cakes in Bangladesh and West Bengal, India. It is also known as Dhaka Pithe, Chikui Pithe, and Sora Pithe. The current spelling, 'Ashke', may have evolved from 'Axse' due to local usage. It resembles the South Indian Idli. Ashke Pithe is traditionally prepared during Paush Sankranti. Typically, it is served with molasses or can be enjoyed boiled in milk molasses. However, it can also be paired with lentils, peas, fish curry of Koi fish, and even meat curry. The primary ingredient for Ashke Pithe is half-seasoned atop chal/rice flour, which is made from finely milled white or brown rice. Other ingredients include water, salt, and some corn oil. For making Ashke Pithe, a special type of soil lid is used, and it is covered from the top with a slightly smaller soil lid, known as ''Sora.'' This method allows for the preparation of only one Ashke Pithe at a time. An old lady was seen making Ashke Pithe using a clay pot in a village in Tehatta, West Bengal, India, on Janua
          Food Prepared In Clay Pots In The Ancient Way - Ashke Pithe

          Food Prepared In Clay Pots In The Ancient Way - Ashke Pithe

          Ashke Pithe is one of the most popular rice cakes in Bangladesh and West Bengal, India. It is also known as Dhaka Pithe, Chikui Pithe, and Sora Pithe. The current spelling, 'Ashke', may have evolved from 'Axse' due to local usage. It resembles the South Indian Idli. Ashke Pithe is traditionally prepared during Paush Sankranti. Typically, it is served with molasses or can be enjoyed boiled in milk molasses. However, it can also be paired with lentils, peas, fish curry of Koi fish, and even meat curry. The primary ingredient for Ashke Pithe is half-seasoned atop chal/rice flour, which is made from finely milled white or brown rice. Other ingredients include water, salt, and some corn oil. For making Ashke Pithe, a special type of soil lid is used, and it is covered from the top with a slightly smaller soil lid, known as ''Sora.'' This method allows for the preparation of only one Ashke Pithe at a time. An old lady was seen making Ashke Pithe using a clay pot in a village in Tehatta, West Bengal, India, on Janua
            Food Prepared In Clay Pots In The Ancient Way - Ashke Pithe

            Food Prepared In Clay Pots In The Ancient Way - Ashke Pithe

            Ashke Pithe is one of the most popular rice cakes in Bangladesh and West Bengal, India. It is also known as Dhaka Pithe, Chikui Pithe, and Sora Pithe. The current spelling, 'Ashke', may have evolved from 'Axse' due to local usage. It resembles the South Indian Idli. Ashke Pithe is traditionally prepared during Paush Sankranti. Typically, it is served with molasses or can be enjoyed boiled in milk molasses. However, it can also be paired with lentils, peas, fish curry of Koi fish, and even meat curry. The primary ingredient for Ashke Pithe is half-seasoned atop chal/rice flour, which is made from finely milled white or brown rice. Other ingredients include water, salt, and some corn oil. For making Ashke Pithe, a special type of soil lid is used, and it is covered from the top with a slightly smaller soil lid, known as ''Sora.'' This method allows for the preparation of only one Ashke Pithe at a time. An old lady was seen making Ashke Pithe using a clay pot in a village in Tehatta, West Bengal, India, on Janua
              Food Prepared In Clay Pots In The Ancient Way - Ashke Pithe

              Food Prepared In Clay Pots In The Ancient Way - Ashke Pithe

              Ashke Pithe is one of the most popular rice cakes in Bangladesh and West Bengal, India. It is also known as Dhaka Pithe, Chikui Pithe, and Sora Pithe. The current spelling, 'Ashke', may have evolved from 'Axse' due to local usage. It resembles the South Indian Idli. Ashke Pithe is traditionally prepared during Paush Sankranti. Typically, it is served with molasses or can be enjoyed boiled in milk molasses. However, it can also be paired with lentils, peas, fish curry of Koi fish, and even meat curry. The primary ingredient for Ashke Pithe is half-seasoned atop chal/rice flour, which is made from finely milled white or brown rice. Other ingredients include water, salt, and some corn oil. For making Ashke Pithe, a special type of soil lid is used, and it is covered from the top with a slightly smaller soil lid, known as ''Sora.'' This method allows for the preparation of only one Ashke Pithe at a time. An old lady was seen making Ashke Pithe using a clay pot in a village in Tehatta, West Bengal, India, on Janua