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Cuisine

<h4>Guwahati, May 14, 2019:</h4>Description: Polu or Leta is a popular dish that is found in many parts of Upper Assam. They are steamed or boiled <a href="https://simple.wikipedia.org/wiki/Silkworm">silkworm </a>pupae which are seasoned and eaten as a snack. Silkworm pupae are often served with alcoholic beverages. Ingredients:2 Tbsp mustard oil2 cloves of garlic, roughly chopped1 piece of ginger, finely chopped4 small (fiery) red chillies roughly chopped3 onions (scallions),15 pieces of silkworm Pupae1 tsp saltHow to cook this <a href="https://en.wikipedia.org/wiki/Cuisine">Cuisine</a>:First boil the raw silkworm for about 30 minutes ,turn off the heat when you see white foam form over the surface .remove from heat and remove the outer skin or the <a href="https://en.wikipedia.org/wiki/Cocoon">cocoon</a>. After that, the silkworms are ready to be fried.Heat a frying pan over high heat, add the oil, and swirl it over the surface of the pan. Add garlic, chillies, ginger, and stir-fry for a minute or two, just until the garlic starts to turn a hint of brown.Add the ant eggs and onions and stir-fry for 4-5 minutes. Add the salt and the give the dish a final stir over high heat, and scoop the lot into a bowl. Serve immediately with rice beer (laupani) and chill out.&nbsp;Source- Internet

Cuisine: How to cook 'Spicy Silkworms'

<h4>Guwahati, April 21, 2019:</h4>Description: Assamese Sesame Kaffir Lime Chicken Curry is a North Eastern way of cooking chicken in simple spices, with addition of sesame seeds.Ingredients• 800 grams Chicken, cut into pieces• 3 Onions, finely chopped• 2 teaspoon Ginger, grated• 1 teaspoon Garlic, crushed• Salt, to taste• 1 teaspoon Sugar• 8 tablespoons Sesame seeds (Til seeds), ground to paste (6 tablespoons paste needed)• 1 teaspoon Kaffir lime leaves, ground to paste• 1/2 teaspoon Turmeric powder (Haldi)• 1 teaspoon Cumin powder (Jeera)• 1-1/2 teaspoon Fresh Red chillies, ground to paste (Adjust quantity)• 2 teaspoons Kaffir lime juice• 2 tablespoons Mustard oil• 1-1/2 cups Hot water.How to make Assamese Sesame Kaffir Lime Chicken Curry?1. To start preparing Assamese Sesame Kaffir Lime Chicken Curry, heat mustard oil in a deep bottomed pan or wok.2. Add the chopped onions and fry for 2 minutes add the ginger and garlic paste and stir fry over low heat until soft and starting to colour.3. Add the chicken and fry for another 5 minutes. Then add turmeric powder, cumin powder, salt and sugar; mix well.4. Now add sesame paste and chilli paste and fry well till combined.5. Add hot water, mix and cover the pan with a lid and simmer till the chicken is cooked and sauce reduced.6. Simmer until the liquid has reduced to a thick sauce, enough to coat the back of the spoon and drip slowly.7. Then add Kaffir lime leaves paste and juice. Give it a quick stir. Switch off the flame and cover the lid for a few minutes.8. Serve Assamese Sesame Kaffir Lime Chicken Curry hot with Jeera rice or plain steamed rice and Kaffir lime Wedges.

Assamese Sesame Kaffir Lime Chicken Curry

<h4>Ingredients:</h4><ul> 	<li>Small dried fish - 5-6 nos.</li> 	<li>Roasted tomato - 1 medium sized</li> 	<li>Green chillies - 4-5 nos.</li> 	<li>Garlic - 6-7 cloves</li> 	<li>Onion - 1 large</li> 	<li>Burmese coriander bunch</li> 	<li>Salt to taste</li></ul><h4>Procedure:</h4><ul> 	<li>Roast the dried fish and break them into pieces.</li> 	<li>Roast tomato and peel off skin. Mash and mix with the fish.</li> 	<li>Roast 4-5 green chillies, chop it into pieces. Add ground garlic.</li> 	<li>Put in sliced onions and Burmese coriander.</li> 	<li>Finally add salt to taste and mix the ingredients well.</li> 	<li> Serve with steamed rice.</li></ul><a href="http://www.theculinaryhistorian.com/">Source : Ashish Chopra (Culinary Historian, Travel Writer, Author, Columnist, Passionate Gourmet, Television Host)</a>

SANGHA REP RAWT (DRIED FISH CHUTNEY)

<h4> Ingredients:</h4><ul> 	<li>Fish (any single bone fish) - 500 grams</li> 	<li>Green chillies (chopped finely) - 2 nos</li> 	<li>Onions (chopped finely) - 1 small</li> 	<li>Mustard seeds - 1/2 tsp</li> 	<li>Mustard oli - 1 tsp</li> 	<li>Salt - 1 tsp</li> 	<li>Banana Leaves - 2</li></ul><h4>  Procedure:</h4><ul> 	<li>Clean, wash, drain and pat dry fish.</li> 	<li>Mix green chillies, onions, mustard seeds, a few drops of oil and salt.</li> 	<li>Rub this mixture into the fish. Keep this aside for about 20 minutes.</li> 	<li>Clean banana leaves with a damp cloth. Pass them over fire so as to make them pliable.</li> 	<li>Cut the leaves into suitable pieces (according to the size of the fish).</li></ul><h4>Method:</h4><ul> 	<li>Now wrap each fish into a piece of banana leaf to make individual parcel. Tie each packet with a string.</li> 	<li>Heat up a tava really well. Place the packets and cook from both sides. Roast till the leaf is    burnt and it starts releasing parcels place them on a plate and serve with steamed rice.</li></ul>&nbsp;Source :<a href="http://www.theculinaryhistorian.com/"> Ashish Chopra (Culinary Historian, Travel Writer, Author, Columnist, Passionate Gourmet, Television Host</a>

fishbannaleaffassa

Fish Roasted in Banana leaf

BY TAANISHI INAMINGREDIENTSRadish 4 small size cut in small piecesPotato 1 cut into small piecesFried striped snakehead (xol)  fish few piecesSalt to tasteTurmeric 1/2 tspnGarlic paste 1 tspnMustard oil 2 tbspnGreen chilli 2 numbers slicedFresh coriander chopped 2 tbspn (optional)Black pepper powder 1 tspn  (optional)PROCEDURE Heat oil in a karahiAdd garlic pasteAdd turmeric and stir for few secondsAdd the chopped radish and potato piecesSaute for some timeAdd 5 cups of hot boiling water and saltCook over high flame for 5 minutesAdd fried fish pieces and keep boiling for 10 minutes over low heatAdd chilli and chopped fresh coriander and turn off the heat.Serve hot with steam rice.<iframe allow="" allowfullscreen="" frameborder="0" height="360" width="640" src="//www.youtube.com/embed/1EXG69bjTOs" allowfullscreen></iframe>

STRIPED SNAKE HEAD COOKED WITH RED RADISH (XOL MAS ARU MULAR  ANJA)

BY TAANISHI INAMINGREDIENTS Chicken cut into small pieces 700gmsBlack sesame 4 tbspn soaked in water for 30 minutes and then grinded into fine pasteOnion 1 slicedGinger paste 1 tbspnGarlic paste 1 tbspnBay leaf 2Black pepper powder 2 tspnMustard oil 3 tbspnGreen chilli chopped 2 numbers (optional)Turmeric 1/2 tspnSalt to tastePROCEDUREHeat oil in a karahi and add bay leaf and wait for few seconds. Add sliced onions and saute for some time till it becomes golden brown. Add ginger garlic paste and cook for some time. Add salt and turmeric powder and keep stirring for some time. Add chicken pieces and stir fry for few minutes. Now cover the karahi and cook over low flame for 20 minutes. Add water if required and cook till the chicken pieces are cooked. Add green chilli pieces and keep cooking. Add black sesame paste and cook for few minutes. Add black pepper powder and cook for another 5 minutes. Chicken cooked with sesame paste is ready to be served. Serve it with steam rice and daal.<iframe allow="" allowfullscreen="" frameborder="0" height="360" width="640" src="//www.youtube.com/embed/dIxuGbdPr8s" allowfullscreen></iframe>&nbsp;

MURGI MANGSHO ARU TEELOR ANJA (CHICKEN COOKED WITH SESAME PASTE)

DESCRIPTION - Kolar Bora is a tea¬-time snack. ‘Kolar’ means ‘banana’ and ‘Bora’ means ‘pakora’. These banana pakora are the preferred Bengali delicacy.DURATION- 20 MINUTESSERVES – 2 TO 4 PEOPLEINGREDIENTS:<ul> 	<li>Ripe Banana – 2nos.</li> 	<li>Rice Flour – 1 cup</li> 	<li>Refined Wheat Flour (Maida) – 1tbsp</li> 	<li>Milk powder – 2tbsp</li> 	<li>Sugar Powder – ½ cup</li> 	<li>Cinnamon (Dalchini) powder – 1tbsp</li> 	<li>Baking powder – ½ tbsp</li> 	<li>Oil (for frying)</li></ul>METHOD:<ul> 	<li>Peel the ripe bananas and mash them in a bowl.</li> 	<li>Then, add in the sugar powder and mix with a spatula.</li> 	<li>Next, add in the maida, milk powder, cinnamon powder and baking powder and mix well again.</li> 	<li>Make lemon sized balls of the dough and keep aside.</li> 	<li>Heat oil in a kadhai and gently plop in 5 to 6 dough balls.</li> 	<li>Fry on medium-to-low heat till the boras (Fritters) have begun to change their color to dark brown. Transfer them onto a kitchen towel to drain out any excess oil.</li> 	<li>Serve with hot tea or add on honey and serve as dessert.</li></ul>SOURCE - INTERNET

KOLAR BORA (BANANA FRITTERS)

DESCRIPTION –This dish is another mouth savoring Chutney from the Homeland of Nagaland.DURATION- 45 MINUTESSERVES – 2 TO 4 PEOPLEINGREDIENTS:                          QUANTITYTomatoes                                   150 gramsFermented Dry Fish                      75 gramsNaga Basil Leaves                         10 gramsGarlic                                           10 gramsDry Yam Stem                              50 GramsSalt                                               1 tbspMETHOD:In a pan put tomatoes, chilies, fish and salt, add about quarter cup of water, and boil this for about for 15-20 minutes.Remove from flame and grind it into a coarse paste. Cook this paste again for 12-15 minutes.Now add the dry Yam stems and cook again for 10 minutes.Finally put in crushed garlic and hand torn basil leaves.Serve this with steamed rice.Soure: <a href="http://www.theculinaryhistorian.com/about.html">Ashish Chopra</a>

LOTHA CHUTNEY (MACHIHAN)

DESCRIPTION –This winter season go along with your friends and throw a party and enjoy the AN SHI AON dish. This dish is a forte of the people of Nagaland and they enjoy it a lot.DURATION- 30 MINUTESSERVES – 2 TO 4 PEOPLEINGREDIENTS:                                               QUANTITYChicken (tender)                                              400- 600 gramsChili powder                                                        1 tbspFat                                                                          2 tbspFermented bamboos shoot                                  100 gramsGinger (sliced)                                                     20 gramsMejinga                                                                A pinchSalt                                                                        to taste&nbsp;PREPARATIONSoak the fermented bamboo shoot in water for half an hour.Skin and clean and cut the chicken into chunks, then sprinkle chilli powder and salt over it and mix well.METHOD:Heat the fat in a pan and fry the chicken pieces till they are golden brown.Drain water from the bamboo shoot, shred them and add them to the chicken.Next add ginger, Mejinga seeds and about a cup of water, let it cook till they are well done.Transfer it to a bowl and Serve this with steamed rice.<a href="http://www.theculinaryhistorian.com/">Source: Ashish Chopra </a>

AN SHI AON

AN SHI AON (tender chicken pieces fried in fat)

An Assamese cuisine made with pork and bamboo shoot:<h4>Ingredients:                              Quantity</h4>Pork                                              1lemon                                            1Onions                                           1tomato                                           1Chilli flakes for color                according to the tasteChillies                                           3Garlic  and Ginger paste according to tasteMasala (Dhania Powder, Jeera Powder)    :according to tasteSalt                                                      :according to tasteProcess:First soak the meat for 20 minutes. Separate the 20% fats.Add the pork in a saucepan that can be covered properly. Fry the meat for 20 minutes without adding external oil in a very low steam.Then add the onion that is sliced and add the chillies. Fry until it attains a little reddish color.Add the spices.Cover it after 15 minutes, put it in low steam.After 5 minutes of low steam, add the tomato after it is sliced properly.Add a paste of onion, ginger and garlic (according to taste). Also, add 2 cloves of garlic.Add salt accordingly. Add the chilli flakes for color and white pepper.Cook for some minutes and add a little warm water. Add the bamboo shoot 15 minutes before the pork is cooked.Serve with hot rice.Recipe by: Ankur Senchowa

bamboo shoot

Boil Pork with Bamboo Shoot (Oil Free)

Description: This is Mizo favourite.Serves: 4-5 people<h4>Ingredients :</h4><ul> 	<li>Samtawk - 250 grams</li> 	<li>Brinjal - 250 grams</li> 	<li>Beans - 10-15 nos.</li> 	<li>Potatoes - 3 medium seized</li> 	<li>Cabbage - 1 small</li> 	<li>Tomatoes - 3 small</li> 	<li>Green chillies - 5 nos. (slit vertically)</li> 	<li>Soda a pinch</li> 	<li>Saum to taste (fermented pork fat)</li> 	<li>Bekang - 1 tbsp (fermented Soya bean)</li> 	<li>Lengser - 3 sticks</li> 	<li>Salt to taste</li></ul><h4>Procedure: (15-20 minutes)</h4><ul> 	<li>Boil samtawk, brinjal, green chillies, a few beans, potatoes, cabbage and tomatoes (together) till done.</li> 	<li>Then add a pinch of soda, sa um and bekang for flavour. Then put lengser.</li> 	<li>Add salt, cook this for about 5-8 minutes and the dish is ready.</li></ul><a href="http://www.theculinaryhistorian.com/">Source : Ashish Chopra (Culinary Historian, Travel Writer, Author, Columnist, Passionate Gourmet, Television Host)</a>

BAI (MIZO STEW)

<h4>Ingredients</h4><div>• 6 tomatoes, Medium size ( seeds hollowed out)</div><div>• 4 eggs</div><div>• Olive oil</div><div>• ¼ th of a bunch of cilantro</div><div>• 1tsp salt</div><div>• 3 green chillis.</div><div>• 1/2tsp lemon pepper powder</div><div>• 1/4th tsp mustard seeds</div><div>• 1/4th tsp Oregano( Shikakai powder)</div><div>• 1/4th tsp turmeric powder</div><div>• 2 bay leaves( tej pat)</div><div>• 1/2cup water</div><h4>Procedure:</h4><div>1. Blend tomatoes and water till you make a smooth puree</div><div>2. Start a saucepan in medium heat, put some olive oil and put the mustard seeds. Then add the tomato puree lemon pepper, salt, oregano, turmeric powder. Stir on medium heat for 10 mins.</div><div>3. In another sauce pan, add 3 tsp olive oil and make 4 omelettes with the 4 eggs. Add green chills, salt, pepper to taste.</div><div>4. Cut the omelettes in 2 inch pieces and then put the pieces in the tomato curry cooking in the other pan.</div><div>5. Cover the sauce pan and cook for another 10 min</div><div>6. Garnish with Cilantro stalks and Serve.</div><div></div><div>source- Diya Nath (Arizona)</div>

Omelette Tomato Soup

Description: This is a dish of the localites of Tripura.Serves: 4-5 people<h3>Ingredients:</h3><ul> 	<li>     Bamboo shoot - 500 gms</li> 	<li>     Button mushrooms -1cup</li> 	<li>     Bitter gourds - 3 medium</li> 	<li>     Green peas - 1cup</li> 	<li>    French beans - Few</li> 	<li>    Green chillies (chopped) - 3 nos.</li> 	<li>    Onion (chopped) - 1 large</li> 	<li>    Ginger (chopped) - 1 tsp</li> 	<li>    Garlic (crushed) - 1 tsp</li> 	<li>    Salt - 1 tsp</li> 	<li>    Bamboo hollow - 1 (big enough to hold the ingredients)</li> 	<li>    Banana leaf - 1(8-10 inch)</li></ul><h3>Procedure:</h3><ul> 	<li>Chop the vegetables.</li> 	<li>Mix all ingredients, blend well and place in the bamboo hollow.</li> 	<li>Seal mouth Of the bamboo hollow with 2 layers of foil/ layers of banana leaf.</li></ul><ul> 	<li>Place bamboo over a charcoal fire and cook for about 30 minutes. Turn bamboo from time to time to cook evenly.</li></ul><ul> 	<li>When it is done, open seal, drain out liquid into a bowl and keep it aside.</li> 	<li>Mash vegetables (inside the bamboo hollow itself) to a paste with a wooden spoon. Pour reserved liquid into bamboo again, mix well and empty contents into a bowl. Serve this with steamed rice.</li></ul>Source : <a href="http://www.theculinaryhistorian.com/">Ashish Chopra ( Culinary Historian, Travel Writer, Author, Columnist, Passionate Gourmet, Television Host)</a>

WASUNG (Vegetables cooked in Bamboo Hollow)

This is a recipe from Nagaland.Ingredients                                Quantity  Dry Fish                           5-6 cut into medium size pieces   Brinjal                                              4Mustard Oil                           5-6 tsp (you can use any oil)Cumin seeds                                       ½ tspMustard seeds                                     ½ tspGinger garlic crushed                           2 tspOnion                                          1 large choppedGreen chilly                                        6-7 slitTomato                                       1 large choppedTurmeric powder                                 1 tspChilly powder                                      ½ tspCoriander powder                               1 tspCumin powder                                   ½ tspProcedure:<ol> 	<li>Take the Brinjal and make cuts on them.</li> 	<li>Soak in water and keep aside to further use.</li> 	<li>Heat oil in a pan.</li> 	<li>Add the cumin seeds and mustard seeds and let them crackle.</li> 	<li>Add ginger garlic and fry for a min.</li> 	<li>Add the onions and fry till it turns soft.</li> 	<li>Add tomatoes as fry till mushy.</li> 	<li>Add the masala powders and fry for a min.</li> 	<li>Add the dry fish pieces and stir well with the masalas.</li> 	<li>Cover the pan and fry on low heat stirring frequently for about 10 mins.</li> 	<li>Add the Brinjal and stir well together.</li> 	<li>Cover the pan and further cook for 10-15 mins on low heat stirring frequently till the Brinjal becomes soft and cooked.</li></ol>Serve hot.Source: <a href="https://www.northeastguide.in/food/naga-cuisine-recipe-dry-fish-brinjal-fry/">North East Guide </a><h6>Inside Northeast’s Campaign #LetsSaveDeeporBeel is now supported by Oil India Limited (OIL). Join us as we continue the awareness campaign to preserve the only Ramsar site in Assam which is facing immense threats. We need your help to preserve this site of great ecological importance. Join the #LetsSaveDeeporBeel campaign and tweet about it, and do tag us on Twitter. Let’s make some noise!</h6><h6>Keep following Inside Northeast on Facebook, Youtube, Twitter, and Instagram. Download The Inside Northeast app from here https://play.google.com/store/apps/details?id=com.insidenortheast.app&amp;hl=en for News, Views and Reviews from Northeast India. Do keep following us for news on-the-go. We deliver the Northeast. Stay tuned for more updates on North East.</h6>

Brinjal

Nagaland's Dry Fish Brinjal Fry Recipe

DESCRIPTION –This dish is served as accompaniment and also a delicious Chutney made by the people of Nagaland.DURATION- 20 MINUTESSERVES – 2 TO 4 PEOPLEINGREDIENTS:                        QUANTITYFish                                         200 gramsFermented Bamboo Shoot         250 gramsGreen Chilies                            7-8 nosBasil Leaves                             A few springsSalt                                        To tastePREPARATION<ul> 	<li>For this dish one could use any fish. We will not need the head of the fish. Clean and wash the fish and keep it aside.</li> 	<li>We don’t need the juice of bamboo shoot, drain the juice and rinse it with water.</li></ul>METHOD:<ul> 	<li>Put the fish (whole) in a pan, add bamboo shoot and chilies. Pour some water into it and bring this to a boil, lower the flame and cook till water evaporates.</li> 	<li>Remove the bones from the fish.</li> 	<li>Grind Chilies into a coarse paste and add fish and bamboo shoot and bring to boil again.</li> 	<li>Put salt to taste and add few crushed basil leaves.</li> 	<li>Remove the heat and transfer it to bowl, garnish it with slit green chilies and basil leaves. Serve it as a side dish</li></ul>Source: <a href="http://www.theculinaryhistorian.com/" data-saferedirecturl="https://www.google.com/url?q=http://www.theculinaryhistorian.com/&amp;source=gmail&amp;ust=1541910579662000&amp;usg=AFQjCNHztzrMA0eXZcMyyqcEucyrO6cn2g">Ashish Chopra ( Culinary Historian, Travel Writer, Author, Columnist, Passionate Gourmet, Television Host)</a>

FISH AND BAMBOO SHOOT CHUTNEY

<h4>Guwahati, August 15, 2019:</h4>Fish with Bambooshoot is a Naga indigenous cuisine popularly consumed in the Northeastern state of Nagaland.Ingredients:Fish – 500 gmsGreen chillies – 8-10Garlic – 8-10 clovesGinger – 2 inches roughly choppedTomatoes – 2 roughly choppedBamboo Shoots – 2 tbspSalt to tasteWater as requiredA handful of chopped coriander leavesMethod :1. At first we will take some green chillies ginger and garlic in a blender.2. Mix everything in a blender and blend them into a coarse mixture.3. We will add the fish and all the ingredients except coriander leaves in a pan.4. Gently mix them all well together.5. Further we will add required water covering the fish completely. Cover it and bring to boil6. At this point of time we will not stir the fish and before the water evaporates we will completely check the salt and add some if required.7. Then let the water evaporate completely and once the water evaporates completely,simmer the heat and add the coriander leaves8. Gently spread it on the top and let it stand in simmer without the lid for a minute or two and take off the heat. We will keep the pan open and let it cool down completely.9. This dish is served after completely cool down.Tips :Bamboo Shoots is not easily available but you can try it with tomatoesJoin us as we continue the awareness campaign to preserve the only Ramsar site in Assam which is facing immense threats (A Ramsar site is a wetland site designated to be of international importance under the Ramsar Convention). We need your help to preserve this site of great ecological importance. Join the #LetsSaveDeeporBeel campaign and tweet about it, and do tag us on Twitter. It is time to create awareness.<div class="code-block code-block-1">Download:The Inside Northeast app <a href="https://play.google.com/store/apps/details?id=com.insidenortheast.app&amp;hl=en">HERE</a> for News, Views and Reviews from Northeast India.Do <a href="https://insidene.com/">keep following us</a> for news on-the-go. We deliver the Northeast</div>

cuisine

Cuisine: Naga Delicacy Fish with Bambooshoot

<h4>Guwahati, May 14, 2019:</h4>Description- Hyderabadi <a href="https://en.wikipedia.org/wiki/Hyderabadi_haleem">Haleem</a> Recipe is an authentic and traditional Ramadan special delicacy served as an evening meal during iftar after fasting for the whole day.Preparation time: 30 minsCooking Time: 2 HrsServings: 4 -5Ingredients For cooking mutton (these ingredients are needed for step 1 in instructions):<ul> 	<li>750 grams boneless mutton/meat cleaned and washed well</li> 	<li>8 green chillies</li> 	<li>1 tsp ginger garlic paste</li> 	<li>1/2 tsp turmeric powder</li> 	<li>3-4 small cinnamon sticks</li> 	<li>4 cloves</li> 	<li>2-3 green cardamoms</li> 	<li>1 tsp caraway seeds shahi</li> 	<li>1 tbsp black</li> 	<li>salt - to taste</li> 	<li>1 cup water 200 ml approx.</li></ul>For cooking dal, these ingredients are needed for step 2 in instructions:<ul> 	<li>1/2 cup daliya broken wheat</li> 	<li>1 tsp mash ki dal/urad dal split black gram</li> 	<li>1 tsp toovar dal pigeon peas</li> 	<li>1 tsp chana dal Bengal gram/chick pea gram</li> 	<li>1 tsp yellow moong dal</li> 	<li>1 tsp rice</li> 	<li>salt - to taste</li> 	<li>3 glasses of water</li></ul>Other ingredients needed while mixing mutton and dal (these ingredients are needed for step 4 in instructions:<ul> 	<li>3 tbsp oil</li> 	<li>4 medium size onions finely sliced</li> 	<li>1 tsp ginger garlic paste</li> 	<li>1/2 bunch freshly chopped coriander leaves</li> 	<li>1/2 bunch freshly chopped mint leaves</li> 	<li>2 slit green chilies</li> 	<li>1/2 tsp full black pepper powder</li> 	<li>1/4 tsp turmeric powder</li> 	<li>1 1/2 cup beaten yogurt 200 ml approx...</li> 	<li>5-6 tbsp pure ghee</li></ul>Process:Step 1(Cook the mutton):<ol> 	<li>Firstly, in a pressure cooker, add the mutton chunks, about 8 green chilies, ginger garlic paste.</li> 	<li>Add whole spices such as cloves, cardamoms, cinnamon, caraway seeds (shahi jeera), black peppercorns.</li> 	<li>Add salt as per taste, add turmeric powder.</li> 	<li>Add little water (1 glass approx.), mix well and cook the mutton until it is tender.</li></ol>Step 2 (Cook the dal):<ol> 	<li>Take a pressure cooker, into it add daliya/broken wheat, add urad dal, add toovar dal, add chana dal, add yellow moong dal and rice.</li> 	<li>Add about 3 glasses of water and pressure cook until the dals get soft.</li></ol>Step 3(Blending the mutton and dals):<ol> 	<li>In a blender, add the cooked mutton and blend into a fine paste and transfer it into a bowl or vessel.</li> 	<li>In the same blender, add the cooked dals and blend into a fine paste and keep aside.</li></ol>Step 4(Mix the cooked mutton and dals):<ol> 	<li>In a separate cooking pot, add oil, add 4 medium size sliced onions and fry until golden brown.</li> 	<li>Add ginger garlic paste and saute well.</li> 	<li>Add fresh coriander leaves, mint leaves, green chilies, mix well.</li> 	<li>Add black pepper corn powder, turmeric powder and mix well.</li> 	<li>Add beaten yogurt, mix and cook for 5 minutes on low flame.</li> 	<li>Add the blended paste of dals and also the blended paste of mutton into it.</li> 	<li>Mix it well and keep stirring and mixing until the mutton and dals get mixed well evenly.</li> 	<li>Add the mutton stock and mix well.</li> 	<li>Add pure ghee all over and mix.</li> 	<li>Cover the lid and cook it for about 15 minutes on low flame.</li> 	<li>Remove the lid and give a mix.</li> 	<li>Haleem is ready to serve.</li></ol>Serving:<ol> 	<li>Serve haleem in bowls, in each bowl, add deep fried onions, add coriander leaves,    mint leaves, lemon slices, and serve hot.</li> 	<li>Sprinkle lemon extract all over the haleem while eating for a slightly tangy taste.</li> 	<li>Enjoy the delicious Ramadan special mutton haleem.</li></ol>&nbsp;

Hyderabadi

Hyderabadi Mutton Haleem Recipe

Description: This is an Assamese cuisine made of rice batter and lao similar to pancakes. It is served along with beverages in Assam.Ingredients                                                   QuantityLao (Bottle Gourd)                                              oneRice flour                                                        half cupShredded coconut                                           half cupHoney                                                                6 tspWaterBaking soda                                                     ¼ tspCoconut oil or any kind of oil&nbsp;<h6>Method:</h6>Cut the Lao in small pieces and remove the seedsShred the lao using a shredderMix with it ½ cup rice flourMix the shredded coconut and mix wellAdd the honey and mix wellAdd the baking soda and make a thick paste using ¼ th cup water.Heat coconut oil in a panUsing a table spoon put the mixture in the hot oil and fry for 10min.Make sure not to burn the malpua’s&nbsp;Souce: Diya Nath (Arizona)

Lao (BOTTLE GOURD) aru Mou (Honey) Malpua

<h4>Guwahati, December 23, 2019:</h4>Pork meat is very high in thiamine. This element is known as effective in the healthy functioning of the brain. Compared to other meat, it is very low in salt. This is good news for those suffering from kidney ailments.Winters feel incomplete without some hot and delicious pork. Pork is extremely rich in zinc.This dish is a very appetizing dish with very speck ingredients.Ingredients• 1-2-pound pork tenderloin• 1/4 cup yellow miso paste• 2 teaspoons fresh ginger• 2 tablespoons Mirin, sweet sake• 1 teaspoon dried coriander• 1 dash allspice• 1/2 teaspoon black pepper• 1/4 cup brown sugar• warm water• olive oil(Serves 4-6 people)Procedure:1. Remove the lid from the miso and peel and the fresh ginger with a microplane or grater.2. In a glass dish, combine the miso, fresh ginger and the Mirin, sweet cooking sake. You can use regular sake or a splash of white wine if you don’t have Mirin.3. Add the coriander, allspice and black pepper to the dish. With a spoon, stir the marinade roughly together. Then, add the brown sugar and stir again to combine. Drizzle in 2 tablespoons of warm to smooth out the marinade.4. Add the pork tenderloin to the marinade and flip to coat on all sides. Pierce the pork with a knife in several places to better infuse the marinade into the pork.5. Cover with plastic wrap and refrigerate for at least 4 hours or better if overnight.6. Preheat the oven to 425 degrees. Remove the pork from the dish and place it on a sheet plan drizzled with a little olive oil. Cut up any carrots or other root veggies to cook with pork. Place the veggies on the other half of the sheet pan. Roast the pork and veggies for 20-25 minutes, or until thermometer reads 138 degrees.7. Remove the pork from the oven and let it rest for 8 minutes before slicing.8. Slice the pork and serve with roasted veggies and stir-fried Shishito peppers, my favorite! Enjoy!Source : <a href="https://genabell.com/miso-glazed-pork-tenderloin-recipe/">Internet </a>Support Inside Northeast (InsideNE), an independent media platform that focuses on Citizen-centric stories from Northeast India that are surprising, inspiring, cinematic and emotionally relevant.<div class="google-auto-placed ap_container">Readers like you make Inside Northeast’s work possible.To support our brand of fearless and investigative journalism, support us <a href="https://insidene.com/subscription/">HERE</a>.Download:The Inside Northeast app <a href="https://play.google.com/store/apps/details?id=com.insidenortheast.app&amp;hl=en">HERE</a> for News, Views, and Reviews from Northeast India.Do <a href="https://insidene.com/">keep following us</a> for news on-the-go. We deliver the Northeast</div>

MISO GLAZED PORK TENDERLOIN

Description- After a great meal everyone loves to enjoy sweet dish, it can be a desert,sweet dish or sweets. we present you today a porridge dish prepared from Newly harvested Jasmine rice and palm jaggery.BY <a href="https://insidene.com/2018/03/06/newly-harvested-jasmine-rice-palm-jaggery-porridge-notun-joha-sawulor-khejur-gur-diya-payox/">TAANISHI INAM</a><div dir="auto">INGREDIENTS </div><div dir="auto">Jasmine rice 100 gms</div><div dir="auto">Milk 1500ml</div><div dir="auto">Palm jaggery as required</div><div dir="auto">Bay leaf 2 numbers</div><div dir="auto">Raisins few numbers</div><div dir="auto">Cashew nuts few</div><div dir="auto"></div><div dir="auto">PROCEDURE </div><div dir="auto">Soak the jasmine rice for 2 hours in water</div><div dir="auto">Boil milk and add the soaked rice and cook for some time. Add bay leaf and cook till done.</div><div dir="auto">Remove from fire and let it cool down for some time</div><div dir="auto">Melt the palm jaggery in little bit of water and strain it and let it cool down completely</div><div dir="auto">Add melted palm jaggery syrup to the cooked jasmine rice and mix well.</div><div dir="auto">Garnish it with raisins and cashew nuts and serve it.</div><iframe allow="" allowfullscreen="" frameborder="0" height="360" width="640" src="//www.youtube.com/embed/bJ67FLZxDNs" allowfullscreen></iframe><div dir="auto"></div><div dir="auto"></div>

Newly harvested

Newly harvested Jasmine rice and palm jaggery porridge

<div dir="auto">INGREDIENTS (Small Fish with kokum) :</div><div dir="auto">BY TAANISHI INAM</div><div dir="auto"></div><div dir="auto">Small fish 250gms, thoroughly cleaned and washed properly and marinated with salt and turmeric and shallow fried</div><div dir="auto">Sun dried kokum few pieces soaked in 1 cup of water</div><div dir="auto">Turmeric 1 tspn</div><div dir="auto">Salt as required</div><div dir="auto">Mustard oil 1 tbspn</div><div dir="auto">Pachforon 1/2 tspn</div><div dir="auto">Green chilli 2 numbers sliced</div><div dir="auto">Rice flour 2 tbspn</div><div dir="auto"></div><div dir="auto">PROCEDURE :</div><div dir="auto"></div><div dir="auto">Heat oil in a karahi and add panchphoron and wait for few seconds</div><div dir="auto">Add turmeric and then add the kokum pieces and reserve the water</div><div dir="auto">Now stirfry for few seconds</div><div dir="auto">Add water and cook for few seconds</div><div dir="auto">Add fried fish and cook for few minutes</div><div dir="auto">Add salt and green chillies</div><div dir="auto">Add rice flour in the kokum water and mix well and add this to the fish curry and cook for few minutes.</div><div dir="auto">Add 1/2 tspn of jaggery or sugar but this is optional.</div><div dir="auto">Serve it with steam  rice.</div><div dir="auto"></div><iframe allow="" allowfullscreen="" frameborder="0" height="360" width="640" src="//www.youtube.com/embed/zkxARyj3PSc" allowfullscreen></iframe>

small fish

SMALL FISH COOKED WITH KOKUM (THEKERA TENGARE XORU MASOR ANJA)

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