The fascinating blending of numerous cultures and ethnic groups can be found in India’s Northeast. As distinctive as their flavours and cuisine are their rich cultural heritage. In their cooking, they frequently use straightforward yet flavorful fresh vegetables like bamboo shoots, bhut jolokia, and local greens. The straightforward but delectable regional foods from the northeast states reflect the vibrant way of life of the ethnic communities.
also read:-Start Cutting Down These Foods From Your Diet to reduce Face Fat.
The cooking methods used in the northeast states revolve around traditional methods.
KANGSHOI FROM MANIPUR
Ingredients:
- 1 big potato, small onion, and medium tomato
- 100 grams of spinach (or any leaf)
- 1-inch ginger
- 4 garlic cloves
- 3 green chillies
- 4 to 5 pieces of dry meat or dry fish
- 1 tablespoon of mustard or cooking oil
Procedure
- Chop the potato and slice the tomatoes, onions, and chilies finely.
- Grind the garlic and ginger. Put tomatoes, potatoes, onions, chili, dry fish, or meat in a saucepan.
- Add water inside the pan until it is two-thirds full.
- Boil the mixture and add salt and mustard oil.
- After 10 minutes, add ginger and garlic to the mixture.
- Roast the dry fish until it turns golden brown.
- Add Spinach and roasted pieces of fish or meat.
- Boil the mixture for two or three minutes and it’s ready to eat!
MASOR TENGA FROM ASSAM
Ingredients:
- 1 kilograms fish
- 1 teaspoon mustard seeds and a stalk of coriander leaves
- 4 green chilies
- 2 teaspoon salt
- 1/2 kilograms tomato
- 250 ml mustard oil2 medium potato1 tablespoon rice flour
- 2 teaspoon turmeric
Procedure:
- Clean the fish, then slice it into medium-sized pieces.
- The fish should also have salt and turmeric powder.
- Fish should be fried in mustard oil until crisp and golden.
- The tomatoes and potatoes should both be boiled until they are very soft.
- Smash the tomatoes to create a puree.
- Fry the fish in one tablespoon of oil in a new pan.
- Add the mustard seeds and let them cook until they sputter and the chilies turn brown.
- The salt and tomato puree are then added to the pan.
- Boil the mixture.
- The fried fish pieces should be stirred.
- Put in a little water if necessary.
- Add a rice flour slurry to the curry to thicken it.
BHANGUI FROM TRIPURA
Ingredients:
- 500 gms sun-dried Guria rice (or similar sticky rice)
- 1-inch-long piece of ginger
- 1 large onion
- 125 gms oil
- 3 Bhangui / banana leaves
- Salt as per taste
Procedure:
- Give the rice an hour or so to soak.
- Spread the water out on a platter for a few minutes after completely draining it.
- In a bowl, combine the rice, onions, ginger, ghee, and salt thoroughly.
- Create banana leaf cones, filling them 3/4 of the way with the rice mixture.
- The cone’s top should be sealed and tied with string.
- Both water and rice should not be able to escape the cone.
- The cones should spend about 30 minutes submerged in a sizable water vessel.
- Make it boil.
- After 30 minutes, take it out of the water.
- Unwrap the rice cones and allow it to cool.
