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Cuisine

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)

<h4>Guwahati, July 7, 2019:</h4>Naga Pork Curry is flavoured by the use of bamboo shoots and King Chili (one of the hottest chili in the world), which are also some integral ingredients in most dishes of North East India.Ingredients of Naga Pork Curry500 gm pork50 gm bamboo shoots25 gm ginger2 onion2 teaspoon salt10 red chilli1/2 tablespoon red chilli powderProcedure:Grind together the ginger and garlic into a smooth paste.Cut the pork into medium pieces, wash and dry properly.Put the pork in a pressure cooker and place it over medium flame.Keep stirring the pork so that it doesn’t stick to the bottom of the cooker.Keep doing this for about 3 minutes and afterward, add the salt and stir the meat again.Also Read : <a href="https://insidene.com/2019/07/07/swine-flu-claims-its-first-victim-in-assam-in-2019/">Swine Flu Claims its First Victim in Assam in 2019</a>Add the chopped onions and stir fry this again for a minute.Add the ginger-garlic paste, sliced bamboo shoots and the chopped red chilies (2 King chilies, if available) to this and gently stir for 5 minutes.Cover this, but do not close the lid. Cook for 3 minutes.Add the red chili powder to get a nice colour, stir it for another 5 minutes.Then add about a cup of water and close the lid of the pressure cooker.Let it whistle for 6 times, before turning off flame.<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.</h6>

pork

Nagaland | Naga Pork Curry Recipe

<h4>Guwahati, July 30, 2019:</h4>Masor Petu is an Assamese delicacy cooked out of fish intestines, and cooked rice. Masor Petuis one of the integral dish of the Assamese thali.Ingredients:100 gm of fresh and cleaned petu of any kind of big river fish (Rohu and Catla are preferred)1 cup cooked rice1/2 tsp Soda (Sodium bicarbonate)2-3 Garlic cloves1-2 green chilli.1 medium chopped onionFresh coriander leaves2 tbs Mustard OilSalt (as per your taste)<ul> 	<li>Method:</li> 	<li>Rub petu with little bit salt.</li> 	<li>Heat oil in a pan.</li> 	<li>Add chopped garlic cloves, onion and green chillies in hot oil.</li> 	<li>Fry all ingredients till brown.</li> 	<li>Now add the petu (intestines), salt, soda and fry for few minutes.</li> 	<li>Add cooked rice and mixed it well.</li> 	<li>Cooked them until done</li> 	<li>Add coriander leaves for garnishing and serve it hot with rice.</li></ul>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 (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. Let’s make some noise!<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>

masor petu

Assam | Fish Intestine Fried Rice (Masor Petu)

Description: This is a dish made mostly in Mizoram.Serves: 4-5 people.<h3>Ingredients:</h3><ul> 	<li> Banana flower -1 small</li> 	<li> Oil - 3 tsp</li> 	<li> Groundnuts -a handful</li> 	<li> Ginger -1inch</li> 	<li> Onion -1 medium</li> 	<li> Burmese coriander -5-6 leaves</li> 	<li> Turmeric -1 tsp</li> 	<li> Salt to taste</li></ul><h3>Procedure:</h3><ul> 	<li>Chop the banana flower into big pieces discarding the bigger flowers. Boil in water.</li> 	<li>Heat oil, add coarsely ground ginger-garlic, coarsly ground ground nuts, onion and coriander leaves along with turmeric.</li> 	<li>Put In boiled banana flower and chopped tomato and salt, stir till well done.</li> 	<li>Transfer it to a bowl and serve 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>

TUMBU KAN (FRIED BANANA FLOWER)

DESCRIPTION –This winter season accompany yourself with a book and some hot fermented beans soup. This dish is a speciality of the people of Sikkim and they enjoy it a lot.DURATION- 35 MINUTESSERVES – 2 TO 4 PEOPLEINGREDIENTS:                                               QUANTITYKinema (fermented beans)                                1 cupTomato (chopped)                                           1 medium sizedOnion (diced)                                                   1 smallTurmeric                                                          ½ tspGhee or Oil                                                      3-4 tbspSalt                                                                 to tasteCoriander leaves for garnishing&nbsp;PREPARATIONSoak the Kinema in water for half an hour.METHOD:Heat the oil and fry the diced onions with salt and turmeric powder till golden brown.Add tomatoes and cook till they melt.Add the Kinema (do not throw away the water).Cook the Kinema on low heat till it starts sticking to the pan.Add left over water used for soaking.Boil for 7-8 minutes on medium heat.Sprinkle chopped coriander leaves before serving.Serve this with steamed rice.&nbsp;Source: <a href="http://www.theculinaryhistorian.com/">Ashish Chopra (Culinary Historian, Travel Writer, Author, Columnist, Passionate Gourmet, Television Host)</a>&nbsp;&nbsp;

FERMENTED BEANS

(FERMENTED BEANS SOUP) KINAMA KO JHOL

Description: Spread warmth this winter by treating your guests to the delectable Amritsari Chicken curry. The perfect recipe to keep warm this Christmas and New Year.&nbsp;Ingredients (as per requirement):ChickenOilChili powerCoriander powderCumin SeedsGingerTomatoesTomato pureeTomato pasteFresh creamMarinating ingredientsPreparation:Marinate the chicken with the marinade ingredients for two hours.After marinating, bring the chicken to room temperature. In a heavy-bottomed pan, add oil as per taste and cook the marinated chicken until tender.For the sauce, blend tomatoes to make a puree. Heat some oil in a pan and add in chili powder, coriander powder, cumin seeds, ginger, half of the chopped green chilies, sugar and salt. Saute well. To this, add the tomato puree, tomato paste, and fresh cream. Cook until the gravy thickens.Mix the gravy with the chicken and cook for about another 15-20 minutes with a little more cream. Garnish with coriander leaves, remaining thinly sliced chili, and fresh cream.Serve hot along with rumali rotis or rice.Source: Internet

Chicken

Amritsari Chicken Curry

<h4>Guwahati, May 31, 2019:</h4>Description: This <a href="https://www.delish.com/cooking/recipe-ideas/a27009310/creamy-coconut-lime-salmon-recipe/">Creamy Coconut salmon</a> skillet dinner is rich, as the combo of ginger, fresh lime juice, and basil brightens everything up.<img class="alignnone size-full wp-image-31768" src="https://insidene.com/wp-content/uploads/2019/05/lime.jpg" alt="" width="201" height="251" />Servings for 4Prep Time: 15 minsTotal Time: 30 minsIngredients:Coconut oil (2 tbsp)Skinless <a href="https://en.wikipedia.org/wiki/Salmon">salmon</a> fillets (patted dry)Kosher salt - ½ tbspSmall onion, (Minced-2)Cloves garlic, (Minced -1)½ piece ginger, grated(13.66-oz.) Can Thai Kitchen coconut milkFresh lime juice- 1 tbsp.Chopped fresh basilFresno chili, seeded and choppedLime wedges for servingHow to prepare:<ol> 	<li>In a large cast iron skillet, heat 1 tablespoon oil over medium-high. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin-side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula to flip salmon and cook until golden on the second side, about 2 minutes more. Remove to a plate.</li> 	<li>Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.</li> 	<li>Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.</li> 	<li>Remove from heat and return salmon to pan. Garnish with basil, red chili, and serve with lime wedges.</li></ol>Source: Internet&nbsp;

salmon

Summer Delicacy : Creamy Coconut Lime Salmon

Naga styled pork innards with king chilli is a famous cuisine in Nagaland and other northeastern states.<h4>Ingredients:</h4>1 and 1/2 kg of pork innards consisting of heart, portion of liver, intestines, gut, and spleen with fats attached.Sichuan pepper (slightly toasted and grounded)Handful of organic cherry tomatoes (you can use regular tomatoes as well)1 fresh King Chili4 chopped Lemongrass stems (1 used for garnishing)Fresh Ginger Garlic pasteSalt to tasteSpice Ingredients (L-R clockwise): Fresh lemongrass, Sichuan pepper, fresh ginger, cherry tomatoes, garlicProcedure: (Cooking time: 60 – 80 mins)<ul> 	<li>Clean the innards thoroughly with hot water, and chop them into pieces – of similar size</li> 	<li>Add the king chili, a small portion of the ginger garlic paste and salt to the innards, and cook over medium flame. Do not add water as the innards would have gathered enough water during the cleaning process, which will come out as we cook.</li> 	<li>Cook for 30-40 minutes. Stir occasionally.</li> 	<li>As the innards start to boil and become tender, add cherry tomatoes and diced lemongrass.</li> 	<li>Add the remaining ginger-garlic paste along with ground Sichuan pepper and cook for another 30 minutes – or until it is fully cooked, and the spices well blended into the meat.</li> 	<li>Finish off by adding some freshly ground Sichuan pepper. Crush the toasted pepper under your palms – directly over the curry just before turning off the gas.</li></ul>Source: <a href="https://rootsandleisure.com/recipe-pork-innards-cooked-naga-style-with-king-chilli/">Internet </a>Join 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.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

pork innards

North East cuisine | Naga Styled Pork Innards with King Chilli

<h4>Guwahati, December 5, 2019:</h4>Tungrymbai is an ethnic fermented soybean dish from Meghalaya. Khasis prefer to prepare this dish in their own traditional ways. This dish is an integral part of the people of Meghalaya.Ingredients –Fermented Soyabean1 cup grated onion1 cup paste of garlic leaves (substitute cloves)4 tablespoon black sesame seed paste1 teaspoon turmeric2 cups pork-cubed into 1 cm dimension3 tablespoon Thai chili paste2 tablespoon sliced gingerOil to frySalt to taste<h4>Procedure:</h4>Mash the fermented soybean paste and keep aside.Heat oil in a pan and add onion, and fry till translucent.Add garlic leaf paste, sesame seed paste, turmeric, and Thai chili paste. Fry till the oil separates.Add the soybean paste now, salt to taste and simmer.Add the ginger slices when you get the aroma of Tungrymbai.Source: InternetSupport 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>

Tungrymbai

Northeast Cuisine | Meghalaya Special- Tungrymbai

<h4>Guwahati, January 1, 2020:</h4>Biriyani is a mixed rice dish. It is semi cooked rice combined together with curry. This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region.It is made with Indian spices, rice, meat, (chicken, goat, beef, lamb, prawn, or fish), vegetables or eggs.Lamb meat is one of the meat with the highest nutrition. Lamb meat has a lot of health benefits on the human body.Ingredients:1 h 25 mins 8 servings 544 calories• 2 1/2 cups basmati rice• 1/4 cup cooking oil• 8 whole cloves• 4 black cardamom pods• 4 cinnamon sticks• 4 large onions, sliced thin• 1 tablespoon garlic paste• 1 tablespoon ginger paste• 1/4 cup chopped fresh cilantro leaves• 3 tablespoons chopped fresh mint leaves• 1-pound lamb chops• salt to taste• 3 tomatoes, chopped• 4 green chile peppers, halved lengthwise• 2 teaspoons ground red pepper• 2 tablespoons plain yogurt• 2 tablespoons lemon juice• 7 1/2 cups water• 1 teaspoon salt• 1 tablespoon vegetable oil• 1 onion, sliced• 1/2 teaspoon saffron• 2 tablespoons warm milkProcedure for the Biriyani:• Place the basmati rice in a sizeable container and cover with several inches of cool water; let stand 30 minutes. Drain.• Heat 1/4 cup oil in a large skillet over standard heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute.• Add the onions; cook and stir until the onions are lightly browned, about 5 minutes.• Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger are fragrant, about 1 minute more.• Dust the cilantro and mint over the mixture and cook 1 minute more.• Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.• Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes.• Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.• Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.• Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.• Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice.• Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice.• Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.The Biriyani in ready to serve with rice or bread.Source: Internet.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>

biryani

Indian Special Cuisine: Lamb Biriyani

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

<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'

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