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North East India Cuisine

  1. #1
    Pri_dm
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    Default North East Indian Cuisine

    Misaa Maach Pura (grilled shrimps)... ASSAMESE DELICACY

    Ingredients (Serves 4)

    * 3 cup: Uncooked shrimps, shelled and de-veined
    * 1 large: Onion, cut into small pieces
    * 2 tsp: Lime juice
    * 1 tsp: Ground coriander
    * 12 pcs: Peppercorns
    * 1 tbsp: Mustard oil
    * 1 tsp: Turmeric powder
    * Salt to taste


    Method

    1. Rub salt and turmeric powder on the shelled shrimps. Keep aside.
    2. In half cup of water in a medium-size pan add the coriander, and peppercorns, and bring the water to the boil.
    3. Add the shrimps and cook for exactly 2 minutes. Drain the water and add the oil.
    4. Turn the shrimps into a shallow flame-proof dish or a greased banana leaf.
    5. Spread the shrimps over the surface, grill or roast upon open charcoal fire in wrapped banana leaves.
    6. Before serving pour the lemon juice on top of the shrimps.
    7. Serve hot with steamed rice.



    Thukpa-- TIBETAN & ARUNACHALI DISH



    Ingredients (Serves 4 to 6)
    Thukpa


    * 250 gm: Meat (beef/pork/mutton/chicken), minced
    * 300 gm: Egg noodles
    * 2 large: Onion, finely chopped
    * 1 Tablespoon: Onion leaves, chopped
    * 3 flakes: Garlic, chopped
    * 4-5: Green chili, sliced
    * For soup: About 3 litres of clear bone soup - beef/ pork/ mutton / chicken stock. Add 1
    * 1 Teaspoon: Salt


    Method

    1. Fry chopped onions with garlic and green chilies, then add minced meat, fry for 10 min. Add salt to taste. Then keep aside after cooking.
    2. Boil 4 litre of water vigorously and drop noodles, boil for 2 min, stirring occasionally.
    3. Drain the noodles through a large sieve and run cold water over them to stop them from sticking. Squeeze the water from the noodles and transfer to a serving bowl.
    4. Pour hot soup into bowl with noodles.
    5. Put fried meat-onion mixture and finely chopped green onion leaves on top of it.
    6. Thukpa is ready to serve hot.


    Langsop-Phan – Pork with Naga Bean and Fern-- NAGA DISH

    Ingredients

    Pork – 1 kg
    Pulses (Naga Bean) – 400 gm
    Fern – 100 gm
    Green chilly (roasted over fire) – 50 gm
    Salt – 2 tbsp

    Directions
    Clean and shred the fern and then put it in a pot with enough water to cover the fern, and then cook for an hour till tender. Remove from the fire and let it cool and then squeeze out the water, and keep aside. Now take the pork and cut it into big slices and cover with water. Cook till the meat is tender and then slice it into smaller pieces, and keep it aside. Take the Naga dal in a pot and cover with enough water and cook till it is tender. Drain all water from the pot.
    Mix the pork, fern and Naga dal in a pot, add salt and crushed roasted chilly. Bring the pot to a boil till all the ingredients are thoroughly mixed. Serve hot.



    Momo -- TIBETAN & ARUNACHALI DISH

    Ingredients
    * 4 cups: Wheat flour(Maida)
    * 750 gm: Meat minces
    * 2 large: Onion, chopped
    * 1 thumb-sized: Ginger, finely chopped
    * 1 Teaspoon: Salt


    Method

    1. Mix well wheat flour with 2 cups of water and knead into a stiff paste, roll out on a floured board till it is very thin. The rolled dough should be about 2 feet square.
    2. Cut in circle with the rim of tea cup.
    3. Place a circle of dough on your left hand, slightly stretch the edges and place about a teaspoon of filling in the centre.
    4. Then with your right thumb and forefinger pleat the dough together over the centre of the meat, forming a pin-wheel design. Your left thumb is used to tuck the minced meat down as you go, and the dumpling turns on your palm as you pleat around it. A special steamer locally called moktu is required.
    5. Filled up dumplings are placed on oiled racks, slightly separated in the moktu.
    6. Bottom of the moktu is filled with water and steam the dumplings for 20-25 min.
    7. Momo is ready to serve hot.
    8. Momo is eaten with meat/vegetable soup, and tomato achar.


    Baanh Gaaj Achaar( Bamboo shoot pickle) ---Well Almost all 7 states of NE prepares it so don't know the origin


    Ingredients
    * 250 gm: Bamboo shoot
    * 4 cloves: Garlic, crushed
    * 3 Teaspoon: Chili powder
    * 1 Tablespoon: Mustard oil
    * 1 Teaspoon: Salt


    Method

    1. Mix all ingredients with Bamboo shoot.
    2. Keep in a closed jar.
    3. BAmboo shoot is ready to serve with cooked rice.



    Baanh Gaajor hoite gahori/Pork with Bamboo shoot-- ASSAMESE DISH

    Ingredients
    pork - 1kg cut into small pieces
    ginger - 50 gms
    garlic - 2 large size
    bambooshoot extract - 2-3 tbsp or sliced bamboo shoot
    chilli powder - 1 haf tsp
    green chillies - 7-8
    salt to taste

    Method

    1.wash the pork and drain water
    2.grind the ginger and garlic into a rough paste.
    3.put the pork in a pressure cooker or a thick pan.add salt and cover it.if in pressure cooker do not lock the lid.
    4.add the ginger garlic paste and chillies once the fat pieces start melting.mix thoroughly and cover it.
    5.when its half done add the bamboo shoot extract/sliced bamboo shoot and chilli powder.cover it and let it simmer
    6.once its sufficiently tender..its ready to be eaten with steamed rice



    Tomato Chutney-- TIBETAN & ARUNACHALI DISH


    Ingredients

    * 2 large: Tomato, boiled and crushed
    * 4-5: Green chilies & Red chillies
    * 1 Teaspoon: Salt


    Method

    1. Boil tomato, crush and grind with green chilies in stone mortar.
    2. Add salt and mix well to give a thick past of tomato chutney. Try it with Momo


    Til Peetha / Sesame stuffed Rice cakes-- ASSAMESE SWEET DISH


    Ingredients:

    • 2 cups Glutinous Rice
    • 100 gm Jaggery
    • 80 gm Black Sesame Seeds
    • 4 cups Water

    Method

    1 Soak the rice overnight in water.
    2 Drain excess water and grind it carefully.
    3 Roast sesame seeds and pound them to remove their outer shell.
    4 Cut Jaggery into small chips and combine the sesame seeds with it.
    5 Heat the griddle and spread the rice powder over it to the size of Puri with the help of a ladle.
    6 While it is being roasted, put the stuffing of jaggery and sesame mixture in its middle.
    7 As and when the rice powder gets firm, fold its sides to cover the stuffing.
    8 Turn it over and heat lightly before taking it off from the fire. Ensure that jaggery doesn't melt and flow out.
    9 Til Peetha is ready to eat.


    Boiled Mixed Vegetable-- ARUNACHALI DISH

    Ingredients

    1 cabbage ( cut it into 4 large pieces)
    1 cauliflower ( cut into 8-10 large pieces)
    10-12 french beans ( cut them into half)
    2 potato - ( pel and cut into 8 pieces)
    2 carrots- ( cut big pieces)
    1 raddish- (cut into large pieces)
    6-7 lettuce leaves
    100 gms fresh Green Peas
    1 tomato ( cut into 4 pieces)
    16-20 cloves garlic
    20 grams Ginger
    5-6 Green Chilly
    Coriander leaves (about half handful)
    Salt for taste

    Method

    1. boil water in a cooker.
    2. grind garlic,ginger,chilly and coriander leaves
    3. add cauliflower peas raddish carrot potato and frensh bean
    and boil for 5-10 minutes.
    4. add lettuce leaves,cabbage,tomato and the paste of the spices and salt as
    per taste and boil for another 5 minutes and then pressure cook
    ( preferably 2 whistles)
    5. serve hot with steamed rice.
    Last edited by Pri_dm; 23rd August 2009 at 04:55 AM. Reason: Automerged Doublepost

  2. #2
    Vikram09
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    I have not tasted yet this menu but looking good by description.

  3. #3
    Pri_dm
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    Quote Originally Posted by Vikram09 View Post
    I have not tasted yet this menu but looking good by description.
    You will love them :-) There are so many recipies but writing down everything is gonna take time.

  4. #4
    Vikram09
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    You have added few more that nice I like few non-veg recipe also.
    Great
    :drool:
    But really all of the name are very unknown to me
    I have already given you repo So it will take some time to give you again.

  5. #5
    Pri_dm
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    Quote Originally Posted by Vikram09 View Post
    You have added few more that nice I like few non-veg recipe also.
    Great
    :drool:
    But really all of the name are very unknown to me
    I have already given you repo So it will take some time to give you again.
    No problem :-) Well you are loving the recipies that enough for me and you should rather repo PB he put the idea in my mind in the afternoon but had a busy afternoon and evening so I had to post now. Will try posting few more :-). I donno how many automerged posts or edition will be allowed in 1st post .. Is there any word limit?

  6. #6
    Vikram09
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    I donno how many automerged posts or edition will be allowed in 1st post .. Is there any word limit?
    No word limit otherwise i can't able to create big thread just check my signature.

    Edit your post then.I think you can do edit your post upto 24 hour.

    who is PB now ?

  7. #7
    Pri_dm
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    Quote Originally Posted by Vikram09 View Post
    Edit your post then.I think you can do edit your post upto 24 hour.

    who is PB now ?
    PB = Pancha bhoot = 5 ghosts

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    is the momo made with wheat flour coz he ones i have eaten were always white either rice flour or refined wheat (maida )

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    Pri_dm
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    Quote Originally Posted by BusyBee View Post
    is the momo made with wheat flour coz he ones i have eaten were always white either rice flour or refined wheat (maida )
    Its wheat flour Maida not rice flour u can never make it with rice flour.. Thanks for correcting I was not sure what's maida called in english

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    Quote Originally Posted by Pri_dm View Post
    Its wheat flour Maida not rice flour u can never make it with rice flour
    we make something similar with rice flour with sweet coconut stuffing .. hence the doubt ...
    will let you know in a day or two how the recipe turned out in my hands

    do you have the recipe for the red chutney that goes with this ?

  11. #11
    Pri_dm
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    Quote Originally Posted by BusyBee View Post
    we make something similar with rice flour with sweet coconut stuffing .. hence the doubt ...
    will let you know in a day or two how the recipe turned out in my hands

    do you have the recipe for the red chutney that goes with this ?
    yes i do wait I will put it in a while I never thought someday will have to post what I cook :-P cooking is easier than writing how its prepared

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    Thanks Pri

    tomato chutney ....hopefully can make it

    but dunnow here bamboo shoots can be bought

  13. #13
    Pri_dm
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    Quote Originally Posted by BusyBee View Post
    Thanks Pri

    tomato chutney ....hopefully can make it

    but dunnow here bamboo shoots can be bought
    If you have frens from Assam,Arunachal or Nagaland ask them they will be able to tell you in delhi you do get Bamboo shoot in some places.

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    Quote Originally Posted by Pri_dm View Post


    Momo -- TIBETAN & ARUNACHALI DISH

    Ingredients
    * 4 cups: Wheat flour(Maida)
    * 750 gm: Meat minces
    * 2 large: Onion, chopped
    * 1 thumb-sized: Ginger, finely chopped
    * 1 Teaspoon: Salt

    :thumbup1:Thanks.. Specially for Tomato Chutney:chef:

    I'll try others also.

    I think Wheat flour and maida flour are different...

  15. #15
    Pri_dm
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    Quote Originally Posted by neer001 View Post
    :thumbup1:Thanks.. Specially for Tomato Chutney:chef:

    I'll try others also.

    I think Wheat flour and maida flour are different...
    Well maida and aata both are of wheat :-| so I was a bit confused ....

  16. #16
    Vikram09
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    Quote Originally Posted by Pri_dm View Post
    Well maida and aata both are of wheat :-| so I was a bit confused ....
    yes both are of wheat but both are different.I like recipe of maida very much.

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    wheat flour is atta

    maida id refined wheat flour

    the former is considered to be a healthier option

  18. #18
    Pri_dm
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    Even I love maida though I know it aint healthy I have added one more dish its assamese sweet dish

  19. #19
    Vikram09
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    Quote Originally Posted by Pri_dm View Post
    Even I love maida though I know it aint healthy
    I never be so health conscious just want to enjoy tasty food.I am not addicted in any type addiction that's enough for me.
    Then I never scared to die as all of you saw my avatar
    have added one more dish its assamese sweet dish
    sweet dish that also nice.Now I have rated this thread 5/5
    Please rate others also

    'Til Peetha' this name I have listen somewhere.

  20. #20
    Pri_dm
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    Quote Originally Posted by Vikram09 View Post
    I never be so health conscious just want to enjoy tasty food.I am not addicted in any type addiction that's enough for me.
    Then I never scared to die as all of you saw my avatar


    sweet dish that also nice.Now I have rated this thread 5/5
    Please rate others also
    Thanks so much for rating the thread Vikram :-).. well most of the recipes I have mentioned above are cooked with minimum amount of oil and are not rich so they are quiet healthy I will add Arunachal style boiled mixed vegetable dish soon. I bet you are gonna love it though the name as boil doesn't sound so appealing ...

    Quote Originally Posted by Vikram09 View Post
    'Til Peetha' this name I have listen somewhere.
    Its the famous sweet dish of assam .. And its speciality is to make this cake we dont need water or oil or ghee ....
    Last edited by Pri_dm; 23rd August 2009 at 03:49 AM. Reason: Automerged Doublepost

  21. #21
    Vikram09
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    Quote Originally Posted by Pri_dm View Post
    Thanks so much for rating the thread Vikram :-).. well most of the recipes I have mentioned above are cooked with minimum amount of oil and are not rich so they are quiet healthy I will add Arunachal style boiled mixed vegetable dish soon. I bet you are gonna love it though the name as boil doesn't sound so appealing ...
    hmm I think you know so much about cooking.Anyway I don't want to discuss about food too much because it always create me greedy.:drool:
    Just I am waiting to eat

  22. #22
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    Quote Originally Posted by Vikram09 View Post
    hmm I think you know so much about cooking.Anyway I don't want to discuss about food too much because it always create me greedy.:drool:
    Just I am waiting to eat
    Lol thats why I alwys keep some raisins and gems on my bedside table :-P

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    Yes. Wheat flour is much healthier than Maida. Maida is used for several dishes which are popular. But it needed much force to prepare maida than wheat flour.
    I like bhature made from curd and maida.

  24. #24
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    Quote Originally Posted by neer001 View Post
    Yes. Wheat flour is much healthier than Maida. Maida is used for several dishes which are popular. But it needed much force to prepare maida than wheat flour.
    I like bhature made from curd and maida.
    Even I love bhaturey hey neer check momo thread your dish is posted there I mean noodle pakoda

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    Sorry, I was in hurry, so I typed but didn't posted the thanks message.

    Any way. Thanks.

    I've prepared pakodas, and going to enjoy it . . :18:

  26. #26
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    Quote Originally Posted by neer001 View Post
    Sorry, I was in hurry, so I typed but didn't posted the thanks message.

    Any way. Thanks.

    I've prepared pakodas, and going to enjoy it . . :18:
    you have already prepared pakodaas? I thought you are going to prepare now .. Well hopefully you did not soak maggi in water for more than 2-3 minutes if you soak it for longer time it becomes soggy and the pakodaas don't turn crispy...

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    Yes, I prepared as you told. my reply to the momo thread was typed half an hour earlier.. I was so hungry that I forgot to post it..

    I had some Experience with Chowmin, so I soaked it for 2 min only. I have added little baking powder.

    I have never tested noodles like this before. It tastes really good.

  28. #28
    Pri_dm
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    Yes it does and doesn't even take much time to prepare ... BTW where's rep for me? Its my own creation :-P

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    Wow.. Yummy:001_tongue:. Where are your hands..:winkiss:

    I tried pakodas with both tomato sauce and green chilly chutney. with both it is Delicious.

    From where you get these cooking ideas??? I really appreciate it..

  30. #30
    Pri_dm
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    Well 1st time I cooked was when I was just 5 years old. Mom taught me how to make poached egg in water and bread and poached egg sunnyside up used to be my daily breakfast if mom is in a hurry to go to school me and my sis used to have that. I still remember I could not even reach the gas plate used to climb on a chair and cook :-P. Then 1st time I cooked a complete dinner was when I was 6 and a half no one was at home and I was hungry. Used to see my mom cooking so cooked rice boiled daal in cooker cos I knew rice can be prepared in 1 whistle and daal in 2 and tried potato fry but potato fry was a disaster all burnt but since then I used to love cooking, knitting,embroidering and stuffs in short whatever mom used to do I must learn.. my real intention was to spend more time chatting with mom as I am a big chatterbox but I learned a lot of things from her and later on tried inventing something new.

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    Quote Originally Posted by Pri_dm View Post
    Well 1st time I cooked was when I was just 5 years old. Mom taught me how to make poached egg in water and bread and poached egg sunnyside up used to be my daily breakfast if mom is in a hurry to go to school me and my sis used to have that. I still remember I could not even reach the gas plate used to climb on a chair and cook :-P. Then 1st time I cooked a complete dinner was when I was 6 and a half no one was at home and I was hungry. Used to see my mom cooking so cooked rice boiled daal in cooker cos I knew rice can be prepared in 1 whistle and daal in 2 and tried potato fry but potato fry was a disaster all burnt but since then I used to love cooking, knitting,embroidering and stuffs in short whatever mom used to do I must learn.. my real intention was to spend more time chatting with mom as I am a big chatterbox but I learned a lot of things from her and later on tried inventing something new.
    Oho... Taare Jamin par..

  32. #32
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    Quote Originally Posted by neer001 View Post
    Oho... Taare Jamin par..
    well who was the cook in taare zameen par? :-P

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    Quote Originally Posted by Pri_dm View Post
    well who was the cook in taare zameen par? :-P
    Hmm... actually no one was there.

    But I'm sure about you if you were there in Taare Jamin Par.:chef:

  34. #34
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    Quote Originally Posted by neer001 View Post
    Hmm... actually no one was there.

    But I'm sure about you if you were there in Taare Jamin Par.:chef:
    U mean to say if I would have been in taare zamen ke I would have been that kid's hostel cook :-P

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    Quote Originally Posted by Pri_dm View Post
    U mean to say if I would have been in taare zamen ke I would have been that kid's hostel cook :-P
    No, the kid with cooking talent only:54:
    Last edited by neer001; 23rd August 2009 at 06:16 AM. Reason: alter

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    Quote Originally Posted by Pri_dm View Post
    No problem :-) Well you are loving the recipies that enough for me and you should rather repo PB he put the idea in my mind in the afternoon but had a busy afternoon and evening so I had to post now.
    Thanks for the great dishes. I am already happy that you have taken my suggestion seriously. I love to cook and experiment. So got some more dishes to try now. (my wifey is going to be like :32: cleaning the kitchen soon )

    Rep+ for you.

    Waiting for some more.

    Quote Originally Posted by Pri_dm View Post
    Well 1st time I cooked was when I was just 5 years old. Mom taught me how to make poached egg in water and bread and poached egg sunnyside up used to be my daily breakfast if mom is in a hurry to go to school me and my sis used to have that. I still remember I could not even reach the gas plate used to climb on a chair and cook :-P. Then 1st time I cooked a complete dinner was when I was 6 and a half no one was at home and I was hungry. Used to see my mom cooking so cooked rice boiled daal in cooker cos I knew rice can be prepared in 1 whistle and daal in 2 and tried potato fry but potato fry was a disaster all burnt but since then I used to love cooking, knitting,embroidering and stuffs in short whatever mom used to do I must learn.. my real intention was to spend more time chatting with mom as I am a big chatterbox but I learned a lot of things from her and later on tried inventing something new.
    Soumyo's tummy must be real happy
    Earth, Wind, Fire, Water, Consciousness.

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    [QUOTE=Pri_dm;235402]
    Misaa Maach Pura (grilled shrimps)... ASSAMESE DELICACY

    Ingredients (Serves 4)

    * 3 cup: Uncooked shrimps, shelled and de-veined
    * 1 large: Onion, cut into small pieces
    * 2 tsp: Lime juice
    * 1 tsp: Ground coriander
    * 12 pcs: Peppercorns
    * 1 tbsp: Mustard oil
    * 1 tsp: Turmeric powder
    * Salt to taste


    Method

    1. Rub salt and turmeric powder on the shelled shrimps. Keep aside.
    2. In half cup of water in a medium-size pan add the coriander, and peppercorns, and bring the water to the boil.
    3. Add the shrimps and cook for exactly 2 minutes. Drain the water and add the oil.
    4. Turn the shrimps into a shallow flame-proof dish or a greased banana leaf.
    5. Spread the shrimps over the surface, grill or roast upon open charcoal fire in wrapped banana leaves.
    6. Before serving pour the lemon juice on top of the shrimps.
    7. Serve hot with steamed rice.



    Thukpa-- TIBETAN & ARUNACHALI DISH



    Ingredients (Serves 4 to 6)
    Thukpa


    * 250 gm: Meat (beef/pork/mutton/chicken), minced
    * 300 gm: Egg noodles
    * 2 large: Onion, finely chopped
    * 1 Tablespoon: Onion leaves, chopped
    * 3 flakes: Garlic, chopped
    * 4-5: Green chili, sliced
    * For soup: About 3 litres of clear bone soup - beef/ pork/ mutton / chicken stock. Add 1
    * 1 Teaspoon: Salt


    Method

    1. Fry chopped onions with garlic and green chilies, then add minced meat, fry for 10 min. Add salt to taste. Then keep aside after cooking.
    2. Boil 4 litre of water vigorously and drop noodles, boil for 2 min, stirring occasionally.
    3. Drain the noodles through a large sieve and run cold water over them to stop them from sticking. Squeeze the water from the noodles and transfer to a serving bowl.
    4. Pour hot soup into bowl with noodles.
    5. Put fried meat-onion mixture and finely chopped green onion leaves on top of it.
    6. Thukpa is ready to serve hot.


    Langsop-Phan – Pork with Naga Bean and Fern-- NAGA DISH

    Ingredients

    Pork – 1 kg
    Pulses (Naga Bean) – 400 gm
    Fern – 100 gm
    Green chilly (roasted over fire) – 50 gm
    Salt – 2 tbsp

    Directions
    Clean and shred the fern and then put it in a pot with enough water to cover the fern, and then cook for an hour till tender. Remove from the fire and let it cool and then squeeze out the water, and keep aside. Now take the pork and cut it into big slices and cover with water. Cook till the meat is tender and then slice it into smaller pieces, and keep it aside. Take the Naga dal in a pot and cover with enough water and cook till it is tender. Drain all water from the pot.
    Mix the pork, fern and Naga dal in a pot, add salt and crushed roasted chilly. Bring the pot to a boil till all the ingredients are thoroughly mixed. Serve hot.



    Momo -- TIBETAN & ARUNACHALI DISH

    Ingredients
    * 4 cups: Wheat flour(Maida)
    * 750 gm: Meat minces
    * 2 large: Onion, chopped
    * 1 thumb-sized: Ginger, finely chopped
    * 1 Teaspoon: Salt


    Method

    1. Mix well wheat flour with 2 cups of water and knead into a stiff paste, roll out on a floured board till it is very thin. The rolled dough should be about 2 feet square.
    2. Cut in circle with the rim of tea cup.
    3. Place a circle of dough on your left hand, slightly stretch the edges and place about a teaspoon of filling in the centre.
    4. Then with your right thumb and forefinger pleat the dough together over the centre of the meat, forming a pin-wheel design. Your left thumb is used to tuck the minced meat down as you go, and the dumpling turns on your palm as you pleat around it. A special steamer locally called moktu is required.
    5. Filled up dumplings are placed on oiled racks, slightly separated in the moktu.
    6. Bottom of the moktu is filled with water and steam the dumplings for 20-25 min.
    7. Momo is ready to serve hot.
    8. Momo is eaten with meat/vegetable soup, and tomato achar.


    Baanh Gaaj Achaar( Bamboo shoot pickle) ---Well Almost all 7 states of NE prepares it so don't know the origin


    Ingredients
    * 250 gm: Bamboo shoot
    * 4 cloves: Garlic, crushed
    * 3 Teaspoon: Chili powder
    * 1 Tablespoon: Mustard oil
    * 1 Teaspoon: Salt


    Method

    1. Mix all ingredients with Bamboo shoot.
    2. Keep in a closed jar.
    3. BAmboo shoot is ready to serve with cooked rice.



    [CENTER][B][FONT="Book Antiqua"][SIZE="3"]Baanh Gaajor hoite gahori/Pork with Bamboo shoot-- when can i come to your house?

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    I really like veg thukpa, just you need to use basic veg noodles without egg and can replace chicken with paneer or somethin

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    @ PB thanks for the rep well lemme know if the dishes were upto your taste or not .... soumyo has made me a cook

    @ smoothie even I love vegetable thukpa tough without paneer. I add vegetables like french beans,carrot,tomato,lettuce leaves,coriander leaves,green peas.

  40. #40
    kirankumargb
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    :lol: so atlast you had make the egg curry

  41. #41
    Pri_dm
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    Quote Originally Posted by kirankumargb View Post
    :lol: so atlast you had make the egg curry
    Nope I had almost half day fast just after talkign with you me and soumyo went to pick his fren from koramangala then we went shopping at oasis mall. soumyo's fren was a bit upset so he asked us to drop him at his place and we came back by 5.30 i cooked maggi with lots of vegetable and thats what we had an hour back.

    now planning to prepare doodhi paneer and rice for dinner.

  42. #42
    kirankumargb
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    hmmm nice, sounds tasty

  43. #43
    Pri_dm
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    Quote Originally Posted by kirankumargb View Post
    hmmm nice, sounds tasty
    yeah it tastes awesome i add lots of crushed garlic

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