J for Jadoh from Meghalaya

J for Jadoh from Meghalaya

So next is J . And here we would talk of a very special Biryani - Jadoh prepared by Khasi tribes. 

But before we talk about Jadoh, Jhal - muri is another local evening street food enjoyed in West Bengal , Bihar and jharkhand. Its nothing but the puffed rice with spices, vegetables, and chanachur or bhujia something like bhelpuri of mumbai.

Now Jadoh - Traditional Jadoh is a characteristic food of the Khasi tribe of Meghalaya.  Here ‘Ja’ means rice and ‘Doh’ means meat. In Khasi food some or the other form of meat is a must. Vegetables here are generally  consumed only as salads or for add on. The locals enjoy its original preparation called  ‘Jadoh snam’ which is cooked in blood. Jadoh for a Khasi is like biryani for a North Indian, i.e.  rice cooked with meat with their own special spices without use of much oil. In Jadoh snam the type of blood is chosen carefully as it can both enhance or destroy the taste. 

Here we would talk about simple Pork Jadoh (Pork can be replaced with chicken or mutton)

Ingredients

Rice – 2 cups (Short grain preferably)

Port – 300 gm with fat cut in small cubes. ( Alternatively chicken can be used, For Veg it can be replaced totally with vegetables)

Onion – 1 Chopped

Ginger Paste – 1 tbsp

Turmeric Powder – ½ tsp

Black Pepper powder – 1 tsp

Bay leaves – 2

Vegetable Oil – 2 tbsp

Salt as per taste

Cilantro  for garnishing

Preparation :

Wash Rice and keep it aside for 15-20 mins

Heat oil in a flat bottomed pan. Add onion and sauté till it becomes pink. Add ginger paste, turmeric powder, black pepper and sauté .

Burn the tip of the bay leaf and drop in the pan. Add Pork pieces and fry till turns light brown. (Cook on low medium flame).

Add rice (water strained out) and fry for 5 mins. Add salt and 4 cups of water and let it simmer and cook till all become tender.

Garnish with herbs (Cilantro / mint / Coriander ) and serve with fermented soya paste and pork cooked in sesame (Tungrymbai & Dohneiiong respectively).

Other Recipe as part of A to Z challenge 

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha, I- Idiyappam

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

Aditya Sinha
11.04.2020

I for Idiyappam

I for Idiyappam

Continuing with the list of regional dishes, now I move to the letter I.

And when we think of food from I , the first thing that comes to our mind is the most common working lunch / snacks prevalent across India - Idli Sambhar. Nice taste, light  & healthy food, no use of oil served with Sambhar and south indian coconut chutney . You can go for  it any time. 

The second common in this is the North Indian famous sweet - Imarti.  And you  would start craving for it the moment you think of it. So in the Corona affected lockdown period , you can try making it at home or its simper version Jalebi.

But here we would talk about Idiyappam,  another rice based dish from South India. Idiyappam is enjoyed across Kerala, Sri Lanka & even in Tamil Nadu. 

Idiyappam  or String Hoppers is an easy to make delicious, steamed rice noodle.  It is made instantly from rice flour,and is enjoyed with Veg Kurma / Sambhar / and sweetened coconut milk in breakfast or at dinner.

Ingredients 

Rice floor - 2 cup
Oil - 3 tbsp
Water - 2 cup
Salt as per taste 

Preparation

Add 2 tbsp oil to the water and boil. Once it boils, put of the flame . We will use this boiled 

water to knead the rice floor.

In a separate bowl, take rice flour add salt and mix well. Slowly add the hot water little by

little and mix. When all floor is mixed with water adding water slowly and no more water is

required, knead it properly to make a non sticky dough.

Tale an Idiyappam press, grease it from inside , put a portion of the dough in the press. 

Grease the steamer plate and press the idiyappam dough onto the steamer plate slowly.

Steam the idiyappam for about 5 mins or until cooked. Let it cool a bit, take from the 

steamer plate and transfer to a serving plate. ( Alternatively you can press the idiyappam

on idli stand and steam. )

                       

Serve hot and enjoy with spicy veg kurma (seasonal vegetable or simply veg used in mix

veg made in coconut paste & cashew paste) or  sweetened coconut milk or sambhar.

Other Recipe as part of A to Z challenge 

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

Aditya Sinha

10.042020

H for Halwa Paratha from Numaish of Aligarh

Halwa Paratha , Numaish Aligarh

When I say Iwould talk about Halwa Paratha as a special regional dish, all of you must be thinking what;s so special in this . All of us make Halwa, and that too Rawa Halwa as a common dessert in India. In fact the Halwa in India can be made of anything. Common among them are the Rawa (Sooji) halwa, Almond Halwa, Gajar Halwa, Lauki Halwa, Papaya Halwa, Wheat Atta Halwa, Singhare ka atta ka halwa, khajoor ka halwa, Moong Dal Halwa, Besan Halwa and many more. Halwa is basically frying the Floor or grated fruit in pure gheen and then adding water and sugar to a nice edible consistency and garnishing with nuts. The magic here is in the way you have fried and the aroma that has come out of it. So cuisine of all these halwas are available on the Youtube and can be made easily.

But Halwa Paratha that I am talking about is the special street food that can be seen all over the city of Aligarh in UP during the annual festival of Numaish during the peak winter.. Its presentation is what makes it so special.

Halwa - Paratha:

This dish is believed to have originated from the adjoining district of Meerut. However,  some old residents of Aligarh also say that this actually arrived from Karanchi during partition. And usually used to be made on annual get together's when these families used to meet here in Aligarh. Whatever is the truth, let's enjoy the recipe. 

Paratha:

Paratha :  Is actually a huge Puri made of Maida (all pupose flour) (250 gm for one puri). Maida is kneaded with enough of moin (three four tbsp of refined oil / ghee). It should be loosely kneaded so that it can be easily spread into Puri of almost 2ft diameter. To spread it into paratha, make a single ball of approx 250 gm and put it on a greased flat base and press it slowly starting from center till it is evenly spread and becomes a large paratha as in the picture. Then it is deep fried in flat base kadhai.

Halwa :

Halwa is normal Rawa Halwa made richly in Desi ghee and garnished with Coconut sices, chironji and nuts.

Ingredients :

Rawa : 250gm

Pure Desi Ghee : 150 gm

Sugar : 100 gm

Coconut slice, dry fruit, chironjee and Cherry to garnish

Preparation :

Take about 100 gm ghee and medium heat it. Add rawa  and fry stirring regularly till you get a light pink colour.

Add water (three cups) and keep stirring till it starts setting. Add sugar to it. Keep stirring. When all sugar melts 

and mixes add 50 gm ghee and remove from flame. Spread on a flat bottom plate and garnish with dry fruit, 

Coconut and Cherry.

Serving : In the fair this is normally served hot and by weight . A portion of puri is given along with it. 

Do enjoy it if you are in Aligarh around January 1st week.

Other Recipe as part of A to Z challenge 

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

Aditya Sinha

09.04.2020