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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- 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

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