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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.
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Originally Posted by Vikram09 
