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29 States... 29 Tastes... Part 2

31-07-2017 04:30 PM | Pooja Nevewani | My Indian Dream


29 States... 29 Tastes... Part 2 | My Indian Dream

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Momos... the famous delicacy of Sikkim. Relish the delicacies from other states too...

In the previous part, we saw the sumptuous dishes of many of the northern, western and central states of India. In this part, let’s discover some more delicacies from the remaining states. We start from North Eastern seven sisters!

Singju: Manipur

Singju is a traditional Manipur salad type dish and it has originated here itself. It is both in veg and non-veg. The vegetarian one is served during ritual feasts. The non-vegetarian one is eaten at home.  The veg type has perilla seeds, lotus stem, salt, green leafy vegetables, chillies and chanaa powder. The non-veg type has fermented fish Ngari as its main ingredient. The rest ingredients are the same as the veg type.

Tungtap and Jadoh: Meghalaya

Tungtap is a dry fish chutney and Jadoh is a flavoured rice and meat dish. For making Tungtap, fish is well cooked and mixed with onions, green or red chillies for the chutney. Jadoh is made similar to our pulao, by cooking rice and meat together. The only spice used in these dishes is black pepper.

Kosoi Bwtwi: Tripura

This is a broth made with berma and green beans. It is served with rice. Berma is a key ingredient of Tripura cuisine and has a sour taste. Tripura cuisine is healthy as they use less oil in their oil is used the least in their dishes.

Chicken with bamboo shoots: Arunachal Pradesh

In this dish chicken is first marinated with soy sauce, rice wine and corn starch, and then refrigerated. Then it is fired along with mushrooms and boiled bamboo shoots in black bean sauce.

Masor Tenga: Assam

Masor Tenga is one of the signature dishes of Assam. Masor tenga is a tangy fish curry. The ingredient Tenga acts as a souring agent that gives the dish its unique tart tangy taste.

Misa Mach Poora: Mizoram

This is a grilled shrimp recipe. The traditional way of making this dish is by grilling or roasting the shrimp on banana leaves places on hot charcoals. It is served with steamed rice.

Smoked pork: Nagaland

Nagaland is famous for its pork delicacies and Nagas consider pork as their main source of meat. The smoked pork is flavoured with their local ingredients namely Akhuni- fermented soya bean and anishi- fermented leaves of the yam. Red chillies are added for additional flavour. It is eaten with steamed rice.

Momo: Sikkim

Momo is a mouth-watering dish we all love to eat! Momos of Sikkim are world famous and Sikkim is believed to be amongst some of the places where this dish originated. Traditionally, Momo was a steamed bun with some stuffing in it. Now we find two variations in momo, one is steamed and other is fired. The stuffing can be of vegetables, cheese, meat, potatoes or Khoa (milk products mixed with sugar).

Dimer Dhokkar Dalna and Luchi: West Bengal

This delicacy has steamed egg and potato cake in curry along with the Luchi. Luchi are fried balls whose dough is made by mixing flour, salt and kalonji with ghee.

Bebinca: Goa

Bebinca is a famous layered dessert of Goa. Various layers have rich clarified ingredients. There is a layer of coconut and ground nutmeg. Along with caramelization, there is a layer of butter. This sumptuous dessert melts quickly in the mouth giving you a heavenly feeling.

Biryani: Telangana

Who isn’t aware of the awesome Hyderabadi Biryani! Biryanis come in both veg and nonveg types. The basic ingredients are steamed rice, Indian species and yogurt. Some Biryanis have dried fruits in it. Nonveg types have meat or eggs.

Gongura Pachadi: Andhra Pradesh

It is a pickle made up of Kenaf leaves and is a must in every Andhra household. It has many other ingredients like the tamarind pulp, fenugreek seeds, coriander seeds, garlic, curry leaves, mustard seeds and oil, salt and chillies.

Chiroti and Mysore pak: Karnataka

These two are famous sweet dishes of the state and are known across the nation. Chiroti is a layered sweet whose dough is made of maida, layered into circular shapes and then deep fried in ghee or refined oil. Then it is sprinkled with sugar and with cashews and almonds at times. Mysore pak is Karnataka’s signature sweet originated here. It is made in the enormous amount of ghee, sugar, gram and cardamom.

Kallappam: Kerala

Kerala has many famous breakfast dishes and Kallappam is one of them. It is also well known as Vellayappam. The main ingredient of this delicacy is Kallu which is used as a raising agent. It is served hot with stew.

Idiyappam: Tamil Nadu

Idiyappam is a famous delicacy of Tamil Nadu and other south Indian states. It is basically rice flour pressed into the noodle and then steamed. It is served with coconut milk and gratings.

 

Though the journey of food trail from wonderful states of India is never ending... Do remember... experience... and relish the tastes of our Indian states...

  



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