Akhuni Chutney Dry | Naga Recipe

Culantro and Dried fish Chutney

Nepalese Chutney / Potato Salad with Sesame Seeds

Being in North-east you cannot miss out on encountering the vibrant Nepalese community. Nepalese people have been traditionally living in Nepal, Bhutan and in the North-eastern India and they have a distinct and pretty amazing cuisine.

Nepalese chutney or Potato salad with sesame seeds is one of my favorite dish, that I learnt from a Nepali friend of mine and this dish is very simple and easy to make.

Ingredients

4-5 Medium sized boiled potatoes boiled, peeled and cubed

Handful of sesame seeds dry roasted and pounded to coarse powder

4-5 green chilies

2 medium sized onions chopped

1/2 a lemon

2 tablespoon mustard oil

Salt to taste

Ingredients

Method

Heat some mustard oil in a pan, add chopped green chilies and onions and saute it for a while.

Take the entire mixture out along with the oil and set aside.

Take the potatoes in a large bowl and add pounded sesame seeds to it.

Now add some salt to the potato and sesame seed mixture.

Squeeze the lemon juice into the mixture and mix the whole thing well.

Now, add the sauteed chilies and onions along with the mustard oil to the mixture.

Mix it well. 

Adjust the seasoning

You can serve this dish with rice or rotis. My favorite is with the Nepalese sel roti.

Preparation time: 15 minutes

Video:   

   For more amazing and authentic recipes from the Northeast of India please visit my channel: www.youtube.com/c/eatyourkappa                                

Machu Ta'a Mea Meseng / Smoked beef with Taro and Bamboo shoots

Machu Ta'a Mea Meseng is a Garo dish made of dried or smoked beef cooked with Taro and dried Bamboo shoots.

The dish is creamy and rich in texture because of the Taro and is slightly sour due to the bamboo shoots. This dish is steamed rice.

Dried or smoked meat are an integral part of Garo cuisine or as a matter of fact is integral to the whole of North-eastern India.

Normally, pork, beef or fish are dried or smoked over the fireplace to preserve them for a longer period and are cooked in many different ways.

Ingredients

10 or more bite sized pieces of smoked beef

1/2 a yam, peeled and cubed 

Fistful of dried bamboo shoots

7-8 green chilies

Water as required

Salt to taste

Ingredients

Method

Dried beef from the grocery store are available in long strips, cut it into bite sized pieces.

Pound the dried meat pieces using mortar and pestle and boil or pressurize the meat to soften it.

Take out the meat from water and keep it aside.

Bring 3-4 cups of water to boil in a vessel.

Add the dried beef, Taro and cut green chilies to the boiling water. 

Add salt and allow it to cook for a while.

Once the Taro pieces are cooked, add the dried bamboo shoots.

Let it cook for another 10 minutes

Adjust the seasoning as required.

Serve hot with steamed rice.

Preparation time: 30 minutes

Watch it on video: 

For more amazing and authentic recipes from the Northeast of India please visit my channel:
www.youtube.com/c/eatyourkappa

Wak Gominda / Pork and Pumpkin Curry

If there's one thing that Garos love the most, it must be pumpkins. We Garos can eat pumpkin everyday of our life without getting tired of it. In fact there are umpteen number of  jokes oh how much we love their pumpkins.

Second most loved food item by not just Garos but the entire North-Eastern India must be pork. What more can one ask for when you combine both these favorites.

Wak Gominda is a delicious curry made of pumpkin and pork and goes well with steamed rice.

Ingredients

250 gms pumpkin peeled and cubed

250 gms of pork 

4-5 cut green chilies

2 medium sized onions cut

1 teaspoon turmeric

1 tablespoon mustard oil

1 inch piece of ginger peeled and chopped

salt to taste

water as required

Ingredients

Method

Heat a pan and add 1 tablespoon  mustard oil to it.

Once the oil is sufficiently hot add the cut chilies and onion.

Add the chopped ginger once the onion starts to turn slightly brown.

Stir it for a while and then add the pumpkin and pork together.

Now add some salt to the mixture. 

Stir the mixture well and allow it to cook in oil for 4-5 minutes.

Add water to the pan and cover it with the lid and allow it to cook till the meat is cooked.

The dish is ready when the pork tears apart with spoon and the pumpkin is soft and mushy.

Preparation time: 30 Minutes

Video link:  

For more amazing and authentic recipes from the Northeast of India please visit my channel:

www.youtube.com/c/eatyourkappa

Galda Nakham | Dried fish Curry with Roselle

Dried fish or Nakham as it's known in the Garo language is an indispensable kitchen item for the Garo people (aka A'chik people) of Meghalaya and Upper Bangladesh.

There are a lot of simple and delicious dishes of dried and fermented fishes. One of my favorite is  'Galda Nakham'. This dish is made with dried fish and roselle sepals. It's quick and easy to make and is goes really well with steamed rice.

Ingredients

Dried fishes - as many as you want (small river fishes are the best to work with)

Roselle sepals - a handful

Green chilies - 6 -7 - slit

Salt for seasoning

Ingredients

Method

This is a very easy dish to make and is ready in about 10 minutes.

Roast dry fishes over the flame. It's perfectly okay to not roast the fish too as this step is purely optional.

Boil 2-3 cups of water in a vessel 

Once the water starts to boil add all the ingredients to it.

Allow the ingredients to cook well.

Your Galda Nakham is ready when the roselle sepals become soft.

Serve hot with steamed rice.

Preparation time: 10 -15 Minutes

Video link: Here is a video to the recipe. Please watch and enjoy. 

For more amazing and authentic recipes from the Northeast of India please visit my channel:

www.youtube.com/c/eatyourkappa