The name itself doesn’t refer to the dish so much as the banana leaf in which the dish is wrapped. The main component of Bhangui is rice that is flavoured with ginger and nuts and then boiled in the banana leaf. The banana leaves are far more than just practical cooking containers though. They impart a unique aroma which contributes to the distinctive experience of eating this dish.
For it to be truly authentic, the preferred grain is Guria rice which needs to be dried in the sun before cooking. The grain is sweet and sticky which makes it easy to form into a conical shape and easy to eat. Bhangui is featured in many of the folktales of the region, making it one of the oldest dishes known in this area.
LETS GET COOKING:
Bhangui
Course : Main Dish
Cuisine : Indian
Prep time : 10 minutes
Process time : 30 minutes
Total time : 40 minutes
Ingredients:Â
Soaked Sticky rice - 1/4 cup
Ginger - 3 tsp
Nuts - 3 tsp
Banana leaf - 1
Instructions:
Wash and soak sticky rice overnight, next day strain the water and sundry until its slightly moisture
In a bow add sticky rice, ginger and nuts, mix well
Warm the banana leaf into cone shape, put the mixed rice on the leaf and cover the corners and tie with the rope
Place them in steamer plate and steam for 30 minutes
Serve hot
Pictorial:
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