Sunday, March 3, 2019

Janeiiong | Black Sesame Pulao from Meghalaya


For the month of February, the theme for "Shhhhh Cooking Secretly" event is cuisine from Meghalaya. 

Meghalaya is one of the seven North Eastern states of India. Meghalaya - alaya("abode") and megha("clouds") which means "the abode of clouds" in Sanskrit. It occupies a mountainous plateau of great scenic beauty. It is the home to three major tribal population - Khasis, Garos and Jaintias(in order of population). The staple food of people is rice with meat and fish preparations. 

For the cooking event, I am paired with Seema Doraiswamy Sriram, who gave me sesame seeds and rice as my secret ingredients. I have made this black sesame seeds pulao called "Janeiiong. I gave her rice flour and jaggery and she made a sweet rice flour cookie named "Pu klein". Do check her blog - 'Mildly Indian' for the recipe. 

Recipe Source: DesiFiesta

Ingredients:
  1. Cooked rice - 1 cup
  2. Black sesame seeds - 1/4 cup
  3. Onion - 1 small sized
  4. Ginger minced - 1 teaspoon
  5. Green chilies - 2
  6. Oil - 1 teaspoon
  7. Salt to taste
Method:
  1. Dry roast black sesame seeds on medium flame for around 5 minutes. Keep stirring continuously to avoid burning of seeds. 
  2. After dry roasting, place the sesame seeds in a fine sieve and wash in running water.
  3. Grind the sesame seeds into a fine paste by adding 1 tablespoon of water. Set aside the ground paste.
  4. In a pan, heat a teaspoon of oil and add finely chopped onion, minced ginger and slit green chilies. Saute until onions turn translucent.
  5. Add sesame paste and salt to taste. Mix well and let it simmer for around 3 minutes.
  6. Add cooked rice and mix well. Serve hot.



Tuesday, February 26, 2019

Kovakka thoran | Ivy Gourd Stir fry


Ingredients:
  1. Ivy Gourd/Kovakka - 250 gms
  2. Dried red chilies - 2-3
  3. Curry leaves - 1 sprig
  4. Mustard seeds - 1 teaspoon
  5. Coconut oil - 1 tablespoon
  6. Salt to taste
Method:
  1. Wash and thinly slice ivy gourd and set aside.
  2. Heat a tablespoon of oil in a pan and splutter mustard seeds. 
  3. Add red chilies, curry leaves, ivy gourd and salt to taste.
  4. Cover and cook on low flame. Ivy gourd cooks in steam itself and there is no need to add water while cooking.
  5. Stir occasionally and cook for 10 minutes.
Serve as a side dish for steamed rice.




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