Ganga -Gomti is the title of my blog because my cooking is the reflection of the cuisine of eastern Uttar-Pradesh.My mom's journey from Ballia to Lucknow is reflected in her cooking and Ballia is a small city situated on the banks of holy river Ganga while Lucknow is the capital city of U.P. situated on the banks of river Gomti.Now I live in Chicago which is on the banks of mighty Lake Michigan,still the influence of Ganga-Gomti cuisine is predominant in my cooking even today!
Get link
Facebook
X
Pinterest
Email
Other Apps
Lavender Colored Rice
Lavender Colored Rice
I love colors, give me some, I'll scream for more. After experimenting with my colorful Shrimp Samosa, I colored my rice Baingni, a perfect match for Baghare Baingan! A very easy and simple recipe, so why wait, let's start!
Ingredients:
Rice-1 cup
Ghee-1 tsp.
Red Cabbage-1.5 cup (Finely chopped or shredded)
Procedure:
In a vessel,put shredded cabbage and about 1.5 cup of water.
Boil this.
Separate the colored water you get from this, save cabbage for other dishes like Kofta,Pulao.
Now , in a cooker, heat 1 tsp. ghee, add rice and 1 cup colored water. Rice should be soaked for at least 30 minutes.
Comments
Post a Comment