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Showing posts from September, 2018

Naga style Chicken with Bamboo shoots

If you think that Indian cuisine is all about spicy and oily food,  then you are certainly wrong.  Indian cuisine consists of a wide variety of regional and traditional cuisine. Nagaland is a state in the northeastern part of India.  The food of Nagaland is known for its variety and simplicity.  Naga food is considered to be healthy due to less use of oil. Powdered spices are totally a no no. Instead of powdered spices,  fresh herbs and spices are used in Nagaland cuisine. The use of  King chilli or raja mircha in Nagaland cuisine gives it an unique identity.  Rice is their main food.  A traditional naga meal consists of some kind of meat boiled, smoked or dried served with rice.  Nagaland people preferred boil food much.  Bamboo shoot  is an important ingredient of Nagaland cuisine. It is used in both fermented or dried form. Naga style Chicken with bamboo shoots is a naga style chicken recipe I cooked yesterday.  I used zero oil and no powdered spices in this recipe . Naga sty

Tai Khamyang Cuisine

At the very beginning a short introduction of the Tai Khamyang community of Assam : Tai Khamyangs are popularly known as Nora. As many Khamyangs historically used ' Shyam ' as their surname, so Tai Khamyangs are also popularity known as Shyam. Tai Khamyang is a subgroup of the greater Tai community of Assam. They are numerically a small group of indigenous Assamese community. The word 'Khamyang' is a Tai word which means 'having gold'. 'Kham' means - gold and 'yang' means - to have.  Tai Khamyangs are Buddhist by religion and are found in Sivsagar, Tinsukia,  Golaghat and Jorhat Districts of Assam and in few places of Arunachal Pradesh. Tai Khamyang men and women in their traditional attire  Tai Khamyang Cuisine : Tai Khamyang cuisine is the cuisine of Tai Khamyang people residing in different parts of Assam and Arunachal Pradesh. Tai Khamyang people are non-vegetarian and rice is their main food.  They grow their own rice a

Dhekiar bor / Fiddlehead fern fritters

Edible  fiddlehead ferns  are available throughout Assam and is Assamese people's very favourite. In Assamese it is called dhekia xaak.    Bor or fritters are fried food generally consists of chickpea flour or any other flour together with different chopped vegetables. In Assamese cuisine bor is generally served as a side dish with rice. But bor or fritters are good to eat with a hot cup of tea during rainy season. Fritters are quick, easy to prepare and require minimal effort to make.  Fritters can be prepared with almost any vegetable.  Here in this recipe I'm using soft and tender fiddlehead ferns.  If you don't have fiddlehead ferns, you can use tender pumpkin leaves or mustard greens or curry leaves or any other green leafy vegetable. Dhekiar bor / Fiddlehead fern  fritters  INGREDIENTS : 1/2 cup chopped fiddlehead ferns  1 onion chopped  2-3 chopped green chillies  1/4 cup chopped long coriander leaves  1/2 cup chickpea flour  1 tbsp rice flour  S