5.5.2 Paraphrased.docx

Contents {#contents.TOCHeading} ======== [Panta Bhaat 1](#panta-bhaat) [Choosing the rice 1](#choosing-the-rice) [Panta Bhaat accompaniments 1](#panta-bhaat-accompaniments) [Nutritional value 1](#nutritional-value) [Luchi and Aloo Dom 2](#luchi-and-aloo-dom) [Aloo Dom ingredients 2](#aloo-dom-...

Contents {#contents.TOCHeading} ======== [Panta Bhaat 1](#panta-bhaat) [Choosing the rice 1](#choosing-the-rice) [Panta Bhaat accompaniments 1](#panta-bhaat-accompaniments) [Nutritional value 1](#nutritional-value) [Luchi and Aloo Dom 2](#luchi-and-aloo-dom) [Aloo Dom ingredients 2](#aloo-dom-ingredients) [Procedure 2](#procedure) [Bengali Variations 4](#_Toc160103999) [Kashmirir Aloo dom 4](#_Toc160104000) [Streetside Aloo dom 4](#_Toc160104001) [Variation based on region and occasion 4](#_Toc160104002) [Putharo 4](#putharo) [Dishes similar to Putharo 5](#_Toc160104004) [Pumaloi 5](#_Toc160104005) [Pusla 5](#_Toc160104006) [Pusyep 5](#_Toc160104007) [Putyndong 5](#_Toc160104008) [Pulaiñ Saw 5](#_Toc160104009) [Egg Shoap 6](#egg-shoap) [Ingredients 6](#ingredients) [Procedure 6](#procedure-1) [Sha Phaley 6](#sha-phaley) [Ingredients 7](#ingredients-1) [Procedure 7](#procedure-2) [Cheela 8](#cheela) [Ingredients 9](#ingredients-2) [Procedure 9](#procedure-3) [Popular variations 9](#popular-variations) [Chana Ghugni 9](#chana-ghugni) [Ingredients 10](#ingredients-3) [Procedure 10](#procedure-4) [Mangsho Ghuguni 10](#mangsho-ghuguni) [Chura Bhaja 11](#chura-bhaja) [Jadoh 11](#jadoh) [Ingredients: 11](#ingredients-4) [Procedure 12](#procedure-5) [Akhoi 12](#akhoi) Panta Bhaat =========== Panta Bhaat and similar dishes are popular throughout East India, particularly in the states of West Bengal, Odisha and Assam. It would not be an overstatement to call this dish one of the East\'s favourite comfort foods. Panta Bhaat, which people of all social classes enjoy, is usually made with leftover rice that has been soaked in water. The fermented rice meal is served with salt, onion, chilies, and mashed potatoes the following morning. Panta Bhaat with fish, usually Hilsa, is an ideal \'Bengali New Year\'s supper, one of the day\'s highlights. (slurrp, n.d.) The first reference to Panta Bhaat in history can be found in the form of 'Kanji or Ganji' (old Indian words for congee), which dates right back to the regional dishes of \'Pakhala\' of Odisha, the Poita Bhat of Assam, and finally, the Panta Bhaat of Bengal (it is also known as Basi Bhat in Bihar). They were deciphered as a sour rice water gruel. This sourness is caused by the fermentation process and grows stronger with time and location. A warmer atmosphere and space would speed up the process, whereas a cooler location would take a little longer to begin breaking down the rice glutamines. Panta Bhat is also a popular character in Bengali folklore, where Panta Buri (the old lady who eats panta) is immortalised by Upendrakishore Ray Chowdhury. (NDTV, n.d.) Bengalis have consumed Panta Bhaat since time immemorial. In his reports of Bengal in the 17th century, Fray Sebastien Manrique, a Portuguese Augustinian missionary and traveller, notes that individuals of all communities ate Panta Bhaat, which was consumed with leafy greens and salt in Chittagong. Those that can afford ghee and other delicate sweetmeats and fish would include them in their dish, but rice remained a staple. (livemint, n.d.) Choosing the rice ----------------- The first stage in making Panta Bhaat is fermentation. The rice\'s quality is vital, Panta should not be made using rice that is excessively fine or aromatic (such as long-grain Basmati). The Gobindobhog variation of rice is an exception, but it is also not particularly popular due to its short grain and texture. Most households use medium-grained rice, ideally parboiled so that the rice does not disintegrate and retains its texture after soaking. The texture of the finished dish is critical and varies greatly from one household to the next. (NDTV, n.d.) Panta Bhaat accompaniments -------------------------- The most typical accompaniments include mustard oil, a variety of raw, boiled or batter-fried vegetables, shrimps, lentils, and several types of Bhorta. Leftover Dal is gradually thickened until completely dry, then drizzled with mustard oil and served. Another popular side dish is fish, ideally smaller and whole, or as a large chunk with a lot of skin on it, fried to a crisp and served. Most people enjoy the oiliness of the fish skin, which is pulled from the flesh and eaten separately to preserve the crunch. The tender, flaky fish inside is then mashed in with the rice by hand, and a wedge of Gandharaj Lime is squeezed on top to add an appealing touch of citrus and increase the natural sourness of the resulting mash, which is then quickly consumed. (NDTV, n.d.) Nutritional value ----------------- While the rice soaks overnight, the fermenting bacteria present breaks down the carbs and makes them easily digestible. Panta Bhaat is abundant in iron and will assist in improving blood oxygen levels. As it is minimal in calories and cholesterol, this delicacy is great for weight loss as well. On hot days, it is the ideal food to eat as it helps to cool the body and reduces heartburn and ulcers. (slurrp, n.d.) Luchi and Aloo Dom ================== When the Portuguese introduced potatoes to India in the 17th century, the Indians were so taken with the tuber that the product became instantly popular. The new uncommon ingredient was used in one dish after another by the Royal Khansamas of Emperor Shah Jahan\'s kitchen. They\'d discovered a new raw material with great versatility.  In Bengal, the craze reached unprecedented heights, with potatoes appearing in nearly every curry and rice dish. Even the sides were not spared, with aloo bhaja (potato fritters) becoming a lunchtime favourite. The Bengalis even invented their own type of mashed potatoes, dubbed \'Aloo Sheddho\'. Aloo Dom, also known as Bengali Dum Aloo, is a spicy and tangy cuisine in which potatoes are cooked in a pool of spices and tomatoes. The Aloo Dom is popular for both breakfast and lunch, and it goes well with hot luchis or rice. (Slurrp) Luchi is a deep-fried, crisp, and fluffy wheat flour flatbread, typically found in Bengal. To create luchis, a dough is made by combining fine maida flour, water, and a teaspoon of ghee, and then distributed into small balls. These balls are flattened and deep-fried individually in cooking oil or ghee. A normal luchi is about 4-5 inches in diameter. A stuffed Luchi is known as a Kochuri. One prominent variation is Kochuri packed with mashed peas (koraishutir kochuri). (Theflavorsofhistory) Aloo Dom ingredients -------------------- - Potatoes -- This recipe is traditionally made using baby potatoes. Fresh winter potatoes (natun aloo) are the best choice for this recipe. - Having said that, you can also make it using regular potatoes. If you are using regular potatoes, cut them into 1-inch pieces. - Oil -- Just like most Bengali recipes, alur dum recipe is also made in mustard oil which imparts a very unique flavor to it. - If mustard oil is not available, then use vegetable oil to make it. - Yogurt -- Plain yogurt (dahi, curd) gives a nice tang to the curry. If using homemade made yogurt, then make sure it's not too sour. - Tip -- You can add a teaspoon of all-purpose flour (maida) to the yogurt to make sure it doesn't curdle while cooking. - Whole Spices -- The addition of whole spices such as cloves (laung), bay leaf (tejpatta), and black peppercorns (kali mirch) in hot oil infuses a distinct aroma and flavor into the curry. - Spice Powders -- Spice the curry with basic Indian spice powders such as coriander powder, turmeric powder, Kashmiri red chilli powder, and garam masala powder. - Others -- You will also need asafetida (hing), green chillies, onions, ginger garlic paste, tomatoes, salt, cilantro (fresh coriander leaves), and sugar. Procedure --------- **Cook The Potatoes** - Wash 1 pound (500 g) of baby potatoes well with water.  - Heat 4-5 cups of water in a large pot over high heat.  - Once the water comes to a boil, add the potatoes along with 2 teaspoon salt to the pot and let them cook until they are softened (fork tender). - Drain the water and peel the skin of the boiled potatoes.  **Fry The Potatoes** - Heat 4 tablespoon mustard oil in a pan over high heat. - Once the oil is hot, add the boiled baby potatoes to the pan and fry until they turn brown from all sides, stirring frequently. - Remove the fried potatoes to a plate and keep them aside. **Make The Curry** - Reduce the heat to medium. - Add ¼ teaspoon asafetida and 4-5 green chilies (slit into half) to the same oil and let them crackle for 4-5 seconds. - Add 2 bay leaves, 2-3 cloves, and 4-5 whole black peppercorns, and let them crackle for 4-5 seconds. - Now add ½ cup of chopped onions and fry until they turn light brown in color, stirring frequently. - Add 2 teaspoon ginger-garlic paste and fry until onions are golden brown. Stir frequently. - Add 1 cup of finely chopped tomatoes to the pan and cook for a minute. - Add ½ cup of whisked plain yogurt and cook for another minute, stirring continuously otherwise the yogurt might curdle. - Now add 2 teaspoon coriander powder 1 teaspoon turmeric powder 2 teaspoon Kashmiri red chili powder ½ teaspoon cumin powder ¼ teaspoon garam masala powder 1 teaspoon salt 1 teaspoon sugar - and fry until the oil starts to separate from the sides. - Add little water if the masala is getting too dry.  - Add the fried potatoes and a cup of water to the pan and mix well. Bring the curry to a boil. - Reduce the heat to low. - Cover the pan with a lid and cook for 8-10 minutes. - Add more water if the curry is too dry and bring it to a boil. - Check for salt and add more if needed. - Garnish with 2 tablespoon of chopped cilantro and serve hot. (whiskaffair, n.d.) Putharo ======= Putharo is a dry-cooked, oval or disc-shaped meal usually prepared in a specific clay dish called \"Saraw\" in Khasi communities and \"Wieng\" in Jaintia communities. Non-sticky rice called \"khawmynri\" and sticky rice called \"khawpnah\" are soaked separately in water for a few hours in this method. The water is emptied, and the rice is hand crushed separately using a wooden pestle and mortar known locally as \"Synrei\" and \"Thlong,\" and the pounded rice is sieved. Hot boiling water is added to the sieved nonsticky rice to soften it and completely mix it with a spoon, then the sieved powdered sticky rice is added and mixed with cold water to form a batter. (researchpaper) Photdei is a small and lovely village in Meghalaya\'s South West Khasi Hills District. This community is well-known for its traditional meals and rice cakes, such as the Putharo, Pumaloi, and Pu-sla. \'Putharo\' is a popular food among the locals, and it is delivered to various parts of Mawkyrwat and Nongstoin region. These rice cakes are quite popular in Meghalaya, and each locality has its own method of preparing them, therefore the taste varies from place to place. Putharo is traditionally served with doh-nei-iong (pork with black sesame seeds) or doh-jem (again, pork with softer intestines) or tyrungbai (fermented soya bean paste), although they are delicious on their own when served warm. Pumaloi and Plu Sla are two variations of steamed rice cake from this region that are like Putharo. \'Pumaloi\' is a divided ball-shaped rice steamed cake, while \'Pu Sla\' is a steamed cake wrapped in a leaf known as \'Ka Lamet\'. (meghalayatourism) Egg Shoap ========= Egg Shoap, a Nagaland breakfast dish, is crispy, deep-fried cutlets made with boiled eggs and potatoes that have been infused with fragrant Indian herbs and spices. Boiled potatoes are mashed with sautéed chopped onions, ginger, garlic, green chilies, cumin, salt, and turmeric powder. The boiled eggs are then added and thoroughly mashed into the potato mixture to form an oval cutlet. After being dipped in egg wash and rolled in bread crumbs, they are deep-fried in oil. It is then eaten hot with chutney or ketchup on the side. Some Egg Shoap variations involve incorporating meat or seafood into the mixture, like chicken or prawns, to increase the protein content. (slurrp) Ingredients ----------- - 4 Whole Eggs , boiled - 3 Potatoes (Aloo) , boiled & mashed - 1 Onion , finely chopped - 2 Green Chillies , finely chopped - 1 teaspoons Cumin powder (Jeera) - 1/2 teaspoon Turmeric powder (Haldi) - Salt , to taste - 2 Whole Eggs , beaten - 2 cups Whole Wheat Bread crumbs - Oil , for deep frying  Procedure --------- - To prepare Egg Shoap Recipe \| Assamese Appetizer, in a large mixing bowl, add potatoes and boiled eggs and mash them well together.  - Heat 2 teaspoons oil in a wok and add onions and green chilies. Saute till translucent in color. - Season with salt, turmeric and cumin powder and fry for another 2 minutes.  - Add the fried onion mix into mashed potato and egg and mix well such that the flavors incorporates well.  - Meanwhile, heat oil in a deep frying pan. - Shape the egg and potato mix into round or oval cutlets. - Dip them in beaten egg and roll over bread crumbs. - Deep fry the cutlets till golden in color. (archanaskitchen, n.d.) Sha Phaley ========== Tibetan cuisine is influenced by its neighbours Nepal and India and reflects the Tibetan scenery of mountains and plateaus. Noodles, goat, yak, mutton, dumplings, cheese, butter, yoghurt, and soups are all popular. Vegetarianism has been contested since the 11th century, although it is not widely practised due to the difficulty of cultivating vegetables and cultural traditions that encourage meat intake. High-altitude crops must be able to flourish, but barley is among the most significant crop. (wiki, n.d.) Sha Phaley, a staple cuisine for Tibetans, reflects these aspects of Tibetan culture. From the preparation to the accompaniments, Sha Phaley is a quintessential Tibetan cuisine that has seeped its way into North-East India. It is quite commonly eaten in Sikkim and has fused into their food culture as well. It is a semi- circular delicacy that is ideal for the frigid, chilly weather that typically occurs in these places. Shya refers to meat, whereas phaley refers to roti. Therefore, Sha Phaley is meat wrapped in a roti. Generally, minced, seasoned chicken and cabbage are wrapped in crispy maida and deep-fried until golden brown. Tsampa (roasted barley) paired with cheese or butter is a traditional accompaniment to sha phaley. One can also pair it with a simple rutang soup to make a nutritious, delicious, and full meal. While the meal is unique to India, there are worldwide varieties that are alike to sha phaley as far as the ingredients and technique of preparation are concerned. It is remarkably like the Crimean Tatar cuisine\'s national dish, Chebureki, with the only difference being the cabbage stuffing in sha phaley. In Brazil, a similar dish known as Pastel is popular as a fast-food item. Although it is comparable to sha phaley, Pastel can also contain a sweet filling. (slurrp, n.d.) Ingredients ----------- **For the dough** - All-purpose flour - 8 cups. - Cold or tap water - 3 cups **For the filling** - Ground lamb mince - around 1 Kg - Cabbage - 2 cups chopped - Minced ginger - 1/3 cup - Minced garlic - 1/4 cup - Green onion - 2 stalks chopped - Red onion - 1 and 1/4 cup. - Soy sauce - 2 tbsp. - Salt - 1 tsp or adjust to taste - Stock - 1 tbsp - Cooking oil - 2 tbsp Procedure --------- - Mix the flour and water, forming a ball. Knead at least 5 minutes until dough is smooth and flexible - Place the dough in a dish and seal the dish with plastic wrap. Allow around 2 hours for the dough to soften up. Ultimately, you want the dough to be soft enough to roll out and stick together when you pinch together the edges of each Sha Phale. At the same time, it needs to be hard enough to form a smooth ball and not stick to the rolling surface. Don't worry too much if your dough is too hard or too soft. If too soft, you can add more flour and/or put more flour on your rolling surface. If it's too hard, you can add more water and knead again. You don't have to let it sit another two hours in that case. - On a lightly floured surface, roll out the dough with a rolling pin. The thickness of the dough needs to be around a third of a centimetre approximately. - Cut the dough into circles, roughly 8 centimetres in diameter. As you cut out the circles, set them aside. - To prevent any wastage, roll the leftover dough into another ball and start again until we have made as many circles as possible. - Add the ground meat, ginger, garlic, cabbage, green onion, red onion, soy sauce, salt and the stock into a mixing bowl. Mix the ingredients well. - Place a heaped tablespoon of filling on one circle of dough. Place a second circle of dough on top of the first one. - To seal the Sha Phale, pinch the edges flat together very firmly, going all around the circle. Then, start anywhere on the circle, fold over a small piece of the edge, and pinch it down, repeating this all around the circle. This results in a crimped, pretty edge. - Keep the Sha Phale you have finished on a lightly oiled flat dish or surface to avoid the dough sticking onto the surface. Optionally cover the Sha Phale with a damp cloth to keep them from drying out. - Heat 2 tablespoons of oil in a large pan on high heat until the oil reaches its smoke point. Lower the heat to medium and place the Sha Phale onto the pan. You don't want to burn the outsides before the inside is cooked. - Cook until golden brown on both sides, turning frequently. Cook about 6-7 minutes for each side. This should be enough time for the meat to cook through. Use a paper towel to soak off any excess oil. (kitchencultures, n.d.) Cheela ====== This dish is prepared in many sections of India and is known by numerous names such as \"Chilla,\" \"Cheela,\" \"Pudla,\" and \"Poora.\" These are also known as \'Cheeldo\' in Rajasthan, where they are made using green beans or mung bean flour. As a light dinner, it is eaten with a curry or vegetable side dish, or simply with yoghurt. (book) Cheela is from Sindh, a North Indian state that is now a province of Pakistan, according to Khou. However this dish.Its name in Hindi literally translates to \"gram pancake\". The Besan Chilla, also known as the vegan omelette, is naturally plant-based and gluten-free, providing a sweet or savoury, nutritious breakfast which can be cooked up in minutes. (tatstingtable, n.d.) A basic Cheela is made out of a batter consisting of besan or gram flour and is consisdered a form of savoury indian pancake. The batter also generally contains chopped coriander, and various powdered spices such as chilli powder, turmeric powder, and salt to taste. It is up to individual prefference which ingredients should be addded or subtracted from the Cheela. First all the dry ingredients are added and mixed together. After which, while still stirring, the water is added in batches. This is done so that the batter does not have any lumps. Finally the batter is poured over a skillet or tawa and cooked till perfection. (tarladalal, n.d.) Ingredients ----------- - 1 1/4 cups besan (bengal gram flour) - 1 1/4 tsp chilli powder - 1/4 tsp turmeric powder (haldi) - 1/4 tsp asafoetida (hing) - salt to taste - 2 tbsp finely chopped coriander (dhania) - 4 tsp oil for cooking Procedure --------- - To make besan chilla, combine the besan, chilli powder, turmeric powder, asafoetida, salt and approx. ¾ cup of water in a deep bowl and whisk well. - Add the coriander and mix well. - Heat a tava, pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7") diameter circle. - Smear 1 tsp of oil evenly over it and along the edges and cook on a medium flame till the chilla turns golden brown in colour and crisp. - Flip over and cook on a medium flame for another minute and fold to make a semi-circle. - Repeat steps 3 to 5 to make 3 more besan chillas. - Serve the besan chilla immediately with green chutney. (tarladalal, n.d.) Popular variations ------------------ Due to the customizable nature of this dish, there are a multitude of variations that have been created. Many people add chopped onions, tomatoes and green chillies to the basic Cheela batter. In a sense, it resembles the masala egg omelette. Various people experiment with the vegetables that can be incorporated in the batter such as pureed spinach or shredded Beetroot. Adding ingredients such as sprouted Moong Dal and Methi (fenugreek) leaves provides additional nutritional value to the Cheela. Often a spicy paneer filling is incorporated for an extra dose of protein or simply for taste. Some people add Sattu (roasted chickpea flour) along with Besan to the Cheela batter for additional protein. There are variations where the Besan is replaced with soaked and ground Moong Dal or any other Dal of choice. A famous Cheela variation from Chhattisgarh replaces the Besan batter with a rice slurry. This Cheela creates a netted pattern, much like the Neer Dosa of south India. Chana Ghugni ============ Ghugni, or curried white or yellow peas, are a common street food snack in Eastern India. It goes by the name Ghuguni in Assam and Guguni in Odisha. In roadside tea stands and small sweetshops, Ghugni is frequently served with Luchis for breakfast or with Kachoris. (NDTV, n.d.) It is eaten in disposable \"Shaal\" leaf bowls and garnished with chopped onions and green chillies, especially in Bengal, Odisha, and Bihar. Generally, in Bengal, it is created by cooking chickpeas or yellow peas, potatoes, tomatoes and spices in water until a thick gravy forms. The gravy tends to include coconut, ginger paste, garlic paste, cumin, tamarind paste, and cilantro. Depending on one's preference it can be made dry or curried. Puffed rice (kurmura) or toast is often served alongside ghugni. (wiki, n.d.) Ghugni is also commonly served with Dhuska, is a fried pancake created from lentils and rice. Dhuska and Ghugni are commonly served together in Bihar, Jharkhand and Eastern Uttar Pradesh. The batter is mixed with raw rice and placed onto a skillet. The spherical bread is then fried on both sides until it becomes crispy. The Dhuska tastes similar to Vella Paniyaram from Tamil Nadu, but it has a Bihari twist thanks to the addition of Ghughni. In comparison to other street snacks, it is a rather nutritious dish to consume. It is high in protein, fibre, vitamin C, vitamin B1, zinc, phosphorus, and iron while being low in fat. Yellow peas are an excellent option for losing weight. It is also beneficial to diabetics and individuals suffering from heart problems. (slurrp, n.d.) Every region has its own version, in Bihar there is a variation made dry and uses black chickpeas (kale chane). In Kolkata a variation exists using egg and a runny curry. Ghugni is as adaptable as they come. (NDTV, n.d.) (NDTV, n.d.) Ingredients ----------- - 2 cups soaked white peas - 1/2 cup chopped onion - 1 tomato, chopped - 1 tsp garlic, crushed - 1 tsp ginger, grated - 1/2 tsp cumin seed powder - 1/2 tsp coriander powder - 1 tsp garam masala - 1/2 cup oil - Salt to taste Procedure --------- 1\. Heat oil in a pan. Add onions, ginger and garlic. And saute. 2\. When onions get golden brown, add tomatoes, peas, coriander powder, garam masala, cumin powder, water and salt. Cook till they are done. 3\. Garnish with onions and coriander. You can also add minced mutton or mutton chunks, if you want to make the dish more wholesome. (NDTV, n.d.) Mangsho Ghuguni --------------- A variation popular in Bengal, Mangsho Ghuguni is one of the richest preparations and a cornerstone during the Subho Bijoya time, when family members, friends, and guests continue to visit each other. Mangsho Ghugni translates to 'yellow peas curry with minced (keema) chicken or mutton'. During the cooking process, no onion or garlic is added, and a tiny bit of Bhaja masala (roasted spices powder) is included in the meal to enhance the aroma. Non-vegetarian ghugni is made after Dashami or during the Bijoya season. (slurrp, n.d.) Chura Bhaja =========== \"Bhooja\" or \"Bhoonja\" generally refers to roasted or fried food. It is a traditional Bihari snack. Chooda Baja is another name for it in Odisha. There are numerous variations prepared with one or more roasted or fried ingredients - some should be prepared or eaten right away and others preserve nicely for a few days. Puffed rice (murmure or moodhi), roasted gram, beaten gram (chana choor), flattened rice (poha or chooda or chivda or chuda), peanuts typically flavoured with raw mustard oil, lime, loads of green chilies, onion, and coriander combine to create a riot of flavours and textures that make for a healthy and filling snack. Jadoh ===== The Khasi tribes are one of Meghalaya\'s major tribes. They primarily live in central Meghalaya, which includes the districts of East Khasi Hills, West Khasi Hills, and Ri-bhoi. Their basic cuisine is rice, but they enjoy many types of meat and hold no reservations about eating meat on any given day. Their meals are empty with no meat, and their favourite type of meat is pork. They eat meat dishes with rice, which serves as the main course. Their dishes are simple and non-spicy. This attitude reflects in their famous dish Jadoh. (researchpaper, n.d.) In Khasi, 'jah' stands for rice and 'doh' stands for meat. Jadoh is a typical rice-based meal from the Indian state of Meghalaya. It is a popular meal among the region\'s Khasi and Jaintia tribes, and it is frequently served on special occasions and celebrations. Jadoh is the Meghalayan equivalent of pulao or biryani. It is generally made with pork but variations using chicken and fish exist as well. Jadoh is normally served hot and can be eaten on its own or with spicy chutney or pickles on the side. It\'s a simple but tasty red rice recipe (called Joha rice in that region) (outlook, n.d.), that starts with cleaning and soaking the rice for a few hours. The rice is then cooked in a blend of water and coconut milk with spices such bay leaves, cinnamon, and cardamom. The meal is additionally seasoned with ginger, garlic, and onions that have been sautéed in oil until golden brown. (slurrp, n.d.) Green chillies, onions, ginger, turmeric, black pepper, and bay leaves are incorporated. The pork is then added and fried, followed by the red rice, which is then added and cooked. Turmeric gives the rice a rich yellow colour as well as an aromatic flavour. Locals also cook Jadoh in pork blood, it is then known as Jadoh Snam. Additionally, pork fat can be added to enhance the taste. Jadoh is best served with fermented soya paste (Tungrymbai) and Dohneiiong(pork with sesame seeds). Ingredients: ------------ - 2 cups of hill rice/joha rice or any short grained rice, washed and drained - 300 gms of pork (with fat)-cut into small 1/2inch cubes - 1 medium size onion,chopped - 1tbsp ginger paste - 1/2 tsp of turmeric - 1 tsp of ground black pepper - salt-to taste - 2 bay leaves - 2 tbsp of vegetable oil - fresh cilantro for garnishing. Procedure --------- - Heat oil in a flat bottomed vessel. Add the onions,ginger paste,turmeric and black pepper and fry till the oil separates. - Burn the tip of the bay leaves and immediately drop in the pan. Add the pork pieces and fry for sometime till light brown. - Add the washed rice and fry for 2-3 minutes. Add salt. - Add 4 cups of water and simmer till cooked. - Garnish with cilantro and serve. (northeastindiafood, n.d.) Akhoi ===== Akhoi is a traditional Assamese meal created using a particular type of puffed rice that is soaked first and then roasted until it pops and turns crispy. Then it\'s seasoned with cumin, coriander, red chilli powder, turmeric, and salt. To add flavour and texture, peanuts, roasted chickpeas, or fried lentils can be added to the dish. Akhoi is eaten as a quick snack or as a light supper. It\'s low in fat and calories while being high in fibre, protein, and vital elements like iron and zinc.