Sunday, April 20, 2014

Dal Egg Curry - Nagaland Special

Nagaland belongs to the Northeastern part of India, this state is covered by mountains which gives a unique beauty to this land. Nagaland is a land of culture and cuisine, the various tribes in this state have their unique dishes and the cuisine differes from the other tribes. A typical Naga meal have rice with a meat dish, a couple of boiled vegetable and definitely a chutney.The important characteristic of this cuisine is the dishes are cooked by boiling the ingredients and they avoid mostly frying. The Nagas are Non vegetarian lovers, obviously their cuisine have unique taste as they cook their foods with local ingredients which are sometime hard to find out of this state. Pork meat is very popular in this cuisine, this meat cooked with bamboo shoots is the popular dish of this cuisine. Chillies and ginger are the most important ingredients used in this cuisine and obviously local herbs and leaves are used as well.Fermenting food is famous in the cuisine of Nagaland just to preserve their food, the food items are first boiled and then dried under the sun or near the fire. Then later wrapped in banana leaf and stored for future use.

Tribes of Naga eat many animals and insects, yes they eat dog meat and wild animals they are considered as delicacy in Nagaland.Many unique believes and methods of preparing and having food have made the cuisine of Nagaland one of most unique cuisines of India which has till now retained and remained largely unaffected by the modernization of the food culture in the country.Obviously we had hard time to get a vegetarian dish from this cuisine, finally i ended my search of chosing a vegetarian dishes from this state stopped with this Dal Egg curry. Dunno whether these dishes are eaten there since we dont have any source of Nagaland dishes we started sticking to the recipe sources we got through the web.Coming to this dal egg curry, we enjoyed thoroughly with rice and pickles, a different dal curry and we loved it.

Saturday, April 19, 2014

Koat Pitha - Mizoram Special

Mizoram is one among the Northeastern state of India. Mizoram have a distinct food culture and its quite different from other cuisines of India. Traces of Chinese food culture and north Indian style of cuisine find its presence in Mizo food culture.Non Vegetrian delicacies are most popular of the Mizo cuisine eventhough vegetables are quite eaten by the local population but non vegetarian item is a must in their meal. Rice is their staple food served with both vegetarian and non vegetarian dishes. Bamboo shoots and local herbs are the vital ingredients of their cuisine. Mizo cuisine is basically simple, with less pices in nature this cuisine tastes delicious.They cook their foods with either boiling and steaming, the common spices used are ginger, garlic,onions and chillies. Mizo people dont have dessert after having their meals, instead of that they prefer having fresh fruits after their meals. Zu or tea is the popular beverage, locally made wines are relished by natives and thee Lubrusca grape wine is  very popular.

Among the popular items are Bai, a combination dish of boiled spinach, pork and bamboo shoots is prominent. Sawchair is another well-liked dish prepared from rice and pork or chicken. Vawksa Rep or Smoked Pork is enjoyed by the people very much. It is a dish made from cubes of pork smoked in an open fire to lend it a unique smoky taste and flavored with bamboo shoots and local herbs. Arsa Buhchiar or Chicken with sticky rice is a common dish where a whole chicken is roasted in open fire and then cooked with a combination of sticky rice and local herbs. Misa Mach Poora is a shrimp delicacy popular in the state. Panch Phoron Tarkari is a delightful item to taste. Poora Mach and Koat Pitha are also famous dishes of the Mizo cuisine.I chosed to prepare Koat pitha, a deep fried banana cake which goes for easy ingredients and quick preparation.You can enjoy this deep fried cake with a cup of tea for your evening snacks, these koat pithas are seriously very addictive and even my kids loved it very much.

Friday, April 18, 2014

Pukhlein - Meghalaya Special

During this long month marathon, the most challenging regions to cook a dish from its North Eastern regions, am sure my co marathoners will accept this. Its really hard to get a recipe especially for Meghalaya region.Meghalaya is one among the seven states from the Northeastern part of India. As the name says, Meghalaya is the land of clouds and have heavy rainfull during the monsoons.Meghalaya cuisine have unique taste of it own. Meghalaya is the home of three tribes named Khasi, Garo and Jaintia. Obviously this cuisine is a tribal cuisine and its mainly non vegetarian dishes. As like its neighbour regions, rice is the staple food of Meghalaya peoples. The red rice grown locally is relished by the people for its delicious taste. The local people consume meats and pork is the popular meat among the people of the three tribes. The cooking style of Khasi and Jaintia ressembles very much and they use black sesame seeds to temper the pork dishes.Meghalaya is rich in production of fruits like orange,lemon,banana, guava,pineapples, so that the local people love eating fruits.Jadoh is the famous food from Khasi cuisine, this dish is prepared with pork and rice.

Rice cakes are very much popular among the native and they are known as putharo. Pumaloi is an another variety of dry and flaky cake made from rice flour. Among the snacks, deepfried and jaggery sweetened Pukhlein and steamed pusla are the favourite delicacies savored with tea. I chosed to make Pukhlein as they sounds almost like our athirasam but the method was seriously very quick than the famous athirasam. Trust me this dish is dangerously addictive, we couldnt stop munching these fantastic rice cakes.

Thursday, April 17, 2014

Chahou Kheer - Manipuri Special

Manipur is situated in the North Eastern part of India and this state is named as the Land of Jewels coz of its rich tradition with many cultural aspects like dance, theater,sculpture, martial arts and the cuisine. The most distinct characteristic of this Manipuri cuisine is hot and rich in nature. This cuisine have many delicious dishes which are simple to cook and healthy to eat. The staple food of Manipur is rice,fish and leafy vegetables. Most of Manipuris have a kitchen garden where they grow vegetable and a pond where they grown up their fishes.Various aromatic herbs ,roots and certain vegetables are found only in this region are used to prepare their dishes that makes this cuisine so unique from other cuisines of India. Manipuris dishes are mostly hot and they use their locally grown chillies. Iromba is a popular Manipuri dish, this fish chutney consists of fermented fish called Ngari and chillies. Fish have their prominent place in Manipuri cuisine.Ngari is a favourite among the locals, they can give up the meal a day but they cant live without Ngari a day. Food is served traditionally on banana leaves and eaten by sitting on the floor.

Eromba one among the popular Manipuri dish is prepared with potatoes,vegetable and with excess of chillies with dry fish while Singju is a healthy salad prepared with a variety of vegetable and Ngari. Kangshboi or chamthong is a dish prepared with seasonal vegetable and ngari definitely.Morok Metpa is a hot dish prepared with a mixture of dry chillies and green chillies,onions and coriander leaves. While the traditional dishes are hot, this cuisine have a special place for desserts too. Their desserts includes Chahou kheer(rice kheer), Madhur Jaan (gramflour fritters in sweet milk), Kheer Angouba, Khamen Ashinba Athoomba (sweet tomatoes), Sangom kheer (rice pudding), Chakhao Matum (black rice fritters) and Heinou Thongba ( a sweet mango dish) served usually after a heavy meal. I picked Chahou Kheer from this cuisine which goes for simple ingredients like rice,milk, few dry fruits and sugar. Chahou Kheer is nothing the rice kheer which i simply loved as this recipe goes for quick preparation, i used pressure cooker and trust me the cooking time is just less half an hour. An easy breezy kheer you can enjoy both warm or chilled.