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!
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Lal Mirch Ka Anchar
Lal Mirch Ka Anchar
Laal Mirch Ka Achar- Pickles are an integral part of Indian cuisine.
There are numerous types of pickles made in each region and state of
India . Raw mango pickle and chili pickle is the most loved among the
whole lot of variety of pickles.
Red chili pickle is a very popular pickle of Banaras which is also
popular as bharwa laal mirch ka achar. This pickle have a very long
shelf life and I have never seen it spoiling by any chance. Though the
process need time and patience as the red chilies are stuffed in a
special way.
Mom
used to make this and she followed my Dadi's recipe. I have not tasted
any red chilli pickle as tasty as her's! Now she is no more, so I could
not ask her about the exact ratio. I googled and followed one recipe
which I thought would be good. One thing I remembered that Mom used to
add Banarasi Rai into it which used to take it to the next level! I did
not get that spice here in U.S. so Just skipped it, also she did not use
Black salt and cumin. Rest of the recipe I followed. Sharing the link
....
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