3. Assam MASOR TENGA

You will love this pork dish cooked with sengmora clears out. By and large presented with rice, make certain to give this a shot with some customary

Masor Tenga is a mouth-watering harsh fish curry produced using freshwater stream fish and tomatoes, kajinemu (extended lemon) or thekera (dried mangosteen). It is carefully spiced with fascinating tastes and flavors.


Assamese: অসমীয়া ৰন্ধন-শৈলী) is the cuisine of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favorfermentation and drying as forms of food preservation,[2] and those from the plains that provide fresh vegetables and abundance of fish from its many rivers and ponds; both of which are centered on the main ingredient—rice. The confluence of varied cultural influences in the Assam Valley has led to the staggering variety and flavours in the Assamese food. It is characterised by the use of an extremely wide variety of plant as well as animal products, owing to their abundant availability in the region. It is a mixture of different indigenous styles with considerable regional variations and some external influences. The cuisine is characterized by very little use of spices, little cooking over fire and strong flavors due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds likeduck, squab etc. are very popular, which are often paired with a main vegetable or ingredient. Preparations are rarely elaborate mash;the practice ofBhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam.[3] The preferred oil for cooking is the pungent mustard oil.

Assamese Thali

Kosu Xaak aru Madhuxuleng (Colocasia with Polygonum microcephalum)
A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient, and ends with a tenga, a sour dish. These two dishes characterize a traditional meal in Assam. The food is usually served in bell metal utensils made by an indigenous community called Mariya. Tamul (betel nut, generally raw) and paan generally concludes the meal.
Though still obscure, this cuisine has seen wider notice in recent times.[4] The discovery of this cuisine in the popular media continues, with the presenters yet to settle on the language and the specific distinctiveness to describe it.[5]


Tengaa Maach, Assam 

 You can throw together this acrid fish curry in less than 15 minutes. Whenever you return home late and wanna have something that is great and additionally nutritious, you may wanna hand that crude fish over the ice chest into Tengaa Maach.

Comments

Post a Comment

Popular posts from this blog

2. Arunachal Pradesh SMOKED PORK IN SENGMORA XAAK

Image
You will love this pork dish cooked with sengmora takes off. For the most part presented with rice, make sure to give this a shot with some customary Arunachali Apong (rice lager).  Arunachal Pradesh SMOKED PORK IN SENGMORA XAAK You will love this pork dish cooked with sengmora leaves. Generally served with rice, be... The dishes run of the mill of the Indian territory of Arunachal Pradesh differ inside the area, including as indicated by tribal impact (with the impact of Apatanis, Chuki, adi and Nishi) Apong or rice brew produced using aged rice or millet is a famous refreshment in Arunachal Pradesh, as a fermented drink.[1] There are diverse assortments of rice lager with various flavors. Thukpa is another customary dish normal among "Monpa" a tribe of Arunachal. The staple sustenance is rice alongside fish, meat and many green vegetables. Diverse assortments of rice are accessible. Lettuce is the most well-known and favored vegetable of all, readied by
Read more

Tripura AWAN BANGWI W/ WAHAN MOSDENG AND KHUNDRUPUI LEAF

Image
Awan Bangwi is an ethnic Tripuri cake produced using guria rice, onion, ginger, cashew-nuts, raisins, ghee, pork pieces and fat and embellished with different herbs. The cake is wrapped in an uncommon leaf called 'Lairu'. On the off chance that you ever happen to visit Tripura, try this delicacy out. . Chakhwi, Tripura Each one who fears a heart assault ought to consider settling in Tripura. That is on the grounds that the nourishment is heart-accommodating and utilizes next to no oil when contrasted with alternate cooking styles of India. Chakhwi is one such sound formula that is a delectable blend of bamboo shoots, jack foods grown from the ground.
Read more

Manipur KHAMAN ASINBA KANGSHOI

Image
Chamthong or Kangshoi is a soupy stew of occasional vegetables, coarsely cleaved onions or spring onion, dried or browned fish pieces and water. It tastes delightful with rice. Try to taste this colorful Manipuri dish in the event that you are there. Iromba, Manipur The Manipuris cherish their fish, to such an extent that you can discover it in a large portion of their dishes. Iromba is one such dish that is stacked with angle. Pureed potatoes and green leaves make up the rest of the piece of it.
Read more