North East States

North East of India popularly called "Seven Sisters of India" consists of 7 states namely Arunachal Pradesh, Assam, Meghalaya, Nagaland, Manipur, Tripura, and Mizoram. The recipes of these states are heavily influenced by the Bengali cuisine, owing to the close proximity to Bangladesh as well as West Bengal. Food culture is largely the same in these 7 states.

The North East Indian cuisine is very much different from what we see in rest of India. The North East Indian recipes are basically non-vegetarian. Even if vegetables are cooked people will add something non-vegetarian to the same. In most parts of the North East, especially Nagaland people eat every available animal and do not waste any part of it.

However fish remains the favorite dish for most people in the region. Tripura and Assam, due to their proximity to West Bengal shows more love for fish than any other state. Rice is the staple food in this region. In Assam people consume rice in variety of forms and flavors. Pitha, a rice based sweet is a popular dish of this region. Mustard oil is used as the medium of cooking, though in small quantities. Dishes prepared from ducks, bamboo shoots etc are also very much popular in North-East India.




Northeast Recipes

(* Specifies Changes for Healthy Diet)

Panch Phoron Taarkari
Ingredients:

Regular	Improvised*
1) Gym pumpkin, dims-150 pcs	-do-
2) Potatoes, diced-1 ½ cup	-do-
3) Large brinjal-1 cup, diced	3) Brinjal- ¾ cup, cut into medium pieces
4) Large dry chillies-2-3, slit	4) Large dry chillies-1-2, slit
5) Cooking oil-2 tbsps	5) Cooking oil with omega-3-1  tbsps
6) Fenugreek seeds-½ tsp	-do-
7) Aniseeds-½ tsp	-do-
8) Mustard seeds- ½ tsp	-do-
9) Cumin seeds -½ tsp	-do-
10) Bay Levels 2	10) Remove altogether
11) Green chillies, chopped -2	-do-
12) Turmeric power 1 tsp	-do-
13) Milk-1 tsp	-do-
14) Sugar - ½ tsp	-do-
15) Salt to taste	-do-

Preparation

• Heat the oil and add all the spices.
• Stir-fry the spices, add the cut vegetables and mix well.
• Add the green chillies, sugar, salt, turmeric and mix thoroughly.
• Pour enough water and add milk to cook the vegetables.
• Simmer till vegetables are tender and the water is absorbed.
• Serve hot with luchies (pooris) or rice.

 

Misa Mach Poora (Grilled shrimps)

Ingredients:

Regular	Improvised*
1) Uncooked shrimps-3 cup, shelled and de-veined	1) Uncooked shrimps-2 cup, shelled and de-veined
2) Onion-1 large, cut into small pieces	2) Onion-1 medium, cut into small pieces
3) Lime juice -2 tsp	-do-
4) Ground coriander-1 tsp	-do-
5) Peppercorns-12 pcs	5) Peppercorns-8 pcs
6) Mustard oil-1 tbsp	6) oil with omega-3-1 tbsp
7) Turmeric powder-1 tsp	-do-
8) Salt to taste	-do-

Preparation

• Rub salt and turmeric powder on the shelled shrimps. Keep aside.
• In half cup of water in a medium-size pan add the coriander, and peppercorns, and bring the water to the boil.
• Add the shrimps and cook for exactly 2 minutes. Drain the water and add the oil.
• Turn the shrimps into a shallow flame-proof dish or a greased banana leaf.
• Spread the shrimps over the surface, grill or roast upon open charcoal fire in wrapped banana leaves.
• Before serving pour the lemon juice on top of the shrimps.
• Serve hot with boiled rice.
  

 

Poora Mach

Ingredients:

Regular	Improvised*
1) Whole fish-500 gm	1) Sole fish-450 gm
2) Mustard seeds-2 tbsp, soaked and ground	-do-
3) Coriander leaves or mint leaves -1 bunch, chopped	-do-
4) Garlic-6 flakes:, crushed	4) Garlic-4 flakes:, crushed
5) Chilli powder - 1 tbsp	-do-
6) Lime juice-2 tbsp	-do-
7) Turmeric powder 1 tsp	-do-
8) Mustard oil-2 tbsp	-do-
9) Salt-1 tsp	-do-

Preparation

• The first thing to do to prepare Poora Mach is to ease the fillets of the fish away from its backbone and leave them attached to the sides.
• In the inside and outside of the fish as a whole, rub oil. Also apply between the fillets.
• Mix well all the ingredients and a make a paste of it. Marinate the fish with this paste. Spoon inside the fish the remaining of it. Leave it for an hour.
• Next, take an aluminum foil and wrap the fish in it. Cook it on a barbecue. If you cook the fish in an open charcoal fire, do not wrap it with foil. Tie the fish with banana leaf and cook it till it is ready to serve.
• It will taste best if served with plain boiled rice.

Assam Laksa Stock

Ingredients:

Regular	Improvised*
1) Flaked ikan kembong-600 gm	-do-
2) Tamarind, strained-50 gm	2) Tamarind, strained-30 gm
3) Daun kesom (polygonum)- 3-4 stalks	-do-
4) Salt to taste	-do-
5) Sugar to taste	-do-
6) Water-4 litres	-do-
Spice Paste (grind together)
1) Fresh Shallots-30	-do-
2) Belacan granules-1 tsp	-do-
3) Lemon grass-2 stalks	-do-
4) Dried chillies - 10 no	4) Dried chillies – 6-7 no
5) Fresh chillies - 10 no	-do-
6) Lengkuas - 1.5 cm	-do-
7) Fresh turmeric-0.5 cm piece	-do-

Preparation

• Mix water with tamarind and strain.
• Bring tamarind water to the boil. Put in spice paste and daun kesom.
• Add salt and sugar to taste. Simmer for 20 minutes.
• Put in flaked fish, stir well and remove from fire.
• Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapple, big onions and chillies.
• Add a few mint leaves and sprinkle some finely sliced ginger buds and add a tablespoon of shrimp paste (har koe).

Bamboo Shoot Fry

Ingredients:

Regular	Improvised*
1) Tender bamboo shoot-1 foot long	-do-
2) Baking soda-2 tsp	2) Baking soda- 1½  tsp
3) Fenugreek -1 tsp	-do-
4) Dry red chillies-4	4) Dry red chillies-2
5) Oil - 1 cup	5) Oil with omega-3 – ¾ cup
6) Salt to taste	-do-

Preparation

• Scale off the hard exterior of the bamboo shoot, wash and cut into small pieces.
• Add the baking soda and mix it well.
• Fry the methi seeds and red dry chillies and add salt to taste.
• Put the bamboo shoot into the pan and cook on a slow fire.
• When the bamboo shoot dries up, add 2 tbsps of water, stir well.
• Serve hot and crisp.