Meghalaya food recipes

1. Jadoh

Jadoh is a rice and pork based Khasi delicacy. It is a typical Meghalaya dish, famous for its aromatic taste and minimum use of oil.

Ingredients:

• 2 cups of hill rice
• 400 gm of pork cut in cubes
• 1 medium size onion (chopped)
• 1 tablespoon ginger paste
• 1/2 teaspoon  turmeric
• 1 teaspoon black pepper powder
• 2-3 bay leaves
• 2 tablespoon  vegetable oil
• Salt to taste
• Fresh cilantro for garnishing.

Preparation:

1. Wash the rice properly and keep aside.
2. Heat the oil in a flat bottomed pan, sauté the bay leaves, onions, ginger paste, turmeric and black pepper and fry till the oil separates.
3. Add the pork pieces and fry for sometime till light brown.
4. Add the pre-washed rice and fry for 2-3 minutes, then add salt.
5. Add 4 cups of water and simmer till cooked.
6. Garnish with cilantro and serve hot.

2. Spicy Asian Slaw

Ingredients:

• 1/4 cup rice vinegar
• 2 tablespoon low-sodium soy sauce
• 2 teaspoon dark sesame oil
• 1/4 teaspoon crushed red pepper
• 1 packet  ready-to-eat coleslaw (it is a raw cabbage salad)
• 2 teaspoon sesame seeds (toasted)

Preparation:

1. In a large bowl, combine rice vinegar, soy sauce, sesame oil, and crushed red pepper and stir well.
2. Add coleslaw; toss gently to coat.
3. Sprinkle sesame seeds over slaw mixture; toss gently.
4. Serve immediately. 

3. Shir Sewain (Sweet dish)

Ingredients:

• 250 gm roasted vermicelli
• 750 ml milk
• 400 gm sugar
• 100 gm crumbled khoya
• 4 tablespoon ghee
• 1/2 cup of raisins
• 1/2 cup of pistachio
• 1/2 cup of cashew nuts
• 2-3 tablespoon roasted almond slivers
• 1/2 teaspoon saffron strands (soaked in 1 tablespoon of hot water)
• Silver foil (for garnishing)

Preparation:

1. Heat the ghee in a pan, fry vermicelli until light brown. 
2. Pour milk and stir it properly..
3. Allow it to simmer for two minutes.
4. Add sugar and continue cooking till the sugar dissolves.
5. Add saffron, khoya, raisins and nuts and stir.
6. Decorate with edible silver foil, remaining saffron and dried fruit.
7. Enjoy it.

4. Aamras ke malai aloo

Ingredients:

• 20-25 - baby potatoes 
• 1/3 cup - ripe mango pulp
• Oil to deep fry + 3 tbsp
• 2 large - onions
• 1/4 inch piece - ginger
• 2 cloves - garlic 
• 1 tsp - watermelon seeds, roasted
• 1 tsp - muskmelon seeds, roasted
• 8-10 strands - saffron (kesar)
• 2 tbsp - fresh cream
• 1 tsp - caraway seeds (shahi jeera)
• 3-4 - green cardamoms
• 3-4 - cloves 
• 2 - green chillies, slit
• 3/4 cup - yogurt, whisked
• 1/4 tsp - turmeric powder 
• 1/2 tsp - red chilli powder
• Salt to taste
• 1 tsp - garam masala powder
• 1 tsp - lemon juice
• 1/4 tsp - caraway seeds (shahi jeera)
• 6-8 - black peppercorns
• 2 - green cardamom
• 2-3 - cloves

Preparation:

1. Wash and scrub potatoes under running water.
2. Prick them with a fork.
3. Heat sufficient oil in a kadai and deep-fry them along with the skin till golden.
4. Remove and place on absorbent paper. Set aside.
5. Grind onions into a smooth paste.
6. Grind ginger and garlic to a smooth paste.
7. Grind watermelon seeds and muskmelon seeds to a paste using a little water.
8. Dissolve saffron in fresh cream and set aside.
9. Heat three tablespoons of oil in a pan, add one teaspoon caraway seeds, three green cardamoms and three cloves.
10. When they change colour add green chillies and onion paste and saute for three to four minutes or till it turns golden brown.
11. Add ginger-garlic paste and saute for two minutes.
12. Add yogurt, melon seeds paste, turmeric powder, red chilli powder and stir-fry till oil separates from the masala.
13. Add half a cup of water and mix well. When water comes to a boil add mango pulp, fried potatoes and salt. Stir well.
14. In another pan dry roast remaining shahi jeera, cloves, green cardamoms and peppercorns and grind to a powder.
15. Add garam masala powder, saffron dissolved in fresh cream to the gravy and simmer for a couple of minutes. Adjust seasoning.
16. Add freshly ground masala and lemon juice and stir.
17. Serve hot with paranthas.

5. Spicy Asian Slaw

Ingredients:

• 1/4 cup - rice vinegar
• 2tbsp - low-sodium soy sauce
• 2tsp - dark sesame oil
• 1/4tsp - crushed red pepper
• One 16-oz. pkg ready-to-eat coleslaw 
• 2tsp - sesame seeds, toasted

Preparation:

1. In a large bowl, combine rice vinegar, soy sauce, sesame oil, and crushed red pepper; stir well.
2. Add coleslaw; toss gently to coat.
3. Sprinkle sesame seeds over slaw mixture; toss gently.
4. Serve immediately.

6. Shir Sewain

Ingredients:

• 250 gm - roasted vermicelli
• 750 ml - milk
• 400 gm - sugar
• 4 tbsp - ghee
• 100 gm - crumbled khoya
• 2 tbsp - raisins
• 1 tbsp - pistachio nuts
• 1 tbsp - roasted almond slivers
• 2 tbsp - cashew nuts
• ½ tsp - saffron strands soaked in 1 tbsp - water
• silver leaf to decorate

Preparation:

1. Fry vermicelli in hot ghee until coloured. Pour in milk.
2. Allow it to simmer for two minutes.
3. Add sugar and continue cooking until sugar dissolves.
4. Stir in saffron, khoya, raisins and nuts.
5. Decorate with silver leaf, remaining saffron and dried fruit.