what to eat in tripura

Frogs are a diverse and largely carnivorous group of shortbodied, tailless amphibians composing the order Anura (Ancient Greek an, without + oura, tail). The oldest fossil protofrog appeared in the early Triassic of Madagascar, but molecular clock dating suggests their origins may extend further back to the Permian, 265 million years ago. Frogs are widely distributed, ranging from the tropics to subarctic regions, but the greatest concentration of species diversity is found in tropical rainforests. There are approximately 4,800 recorded species, accounting for over 85% of extant amphibian species. They are also one of the five most diverse vertebrate orders.

Chuak is the traditional Tripuri ricebeer. It is made by fermenting rice in water. Its usually drunk on social occasions of any Tripuri ceremony as a ritual. Chuak is offered to village elders on any occasion or celebration in a traditional Tripuri family.

Heat the oil and add all the dry spices.Stirfry the spices, add the cut vegetables and mix well. Add the green chillies, sugar, salt, turmeric and mix thoroughly.Pour enough water and add milk to cook the vegetables.Simmer till vegetables are tender and the water is absorbed. Serve hot with rice or poori.

Rub salt and turmeric powder on the shelled shrimps and Keep aside.In half cup of water in a mediumsize pan add the coriander and peppercorns and bring the water to the boil. Add the shrimps and cook for exactly 2 minutes. Drain the water and add the oil.Turn the shrimps into a shallow flameproof dish or a greased banana leaf. Spread the shrimps over the surface, grill or roast upon open charcoal fire in wrapped banana leaves.Before serving pour the lemon juice on top of the shrimps.Serve hot with steamed rice.

Ease the fillets away from the backbone of the fish, leaving them attached at the sides. Rub the oil on to the insides and outside of the whole fish. Apply in between the fillets.Mix together all the ingredients into a paste, marinate the fish with it, spooning the remaining into the insides of the fish for an hour.Wrap the fish in an aluminum foil and cook on a barbecue.If cooked on an open charcoal fire, wrap it in a banana leaf and tie up the fish inside the banana leaf till cooked and ready to be served.Serve hot with steamed rice.

Mix the jaggery and the mashed bananas. Fold the rice flour gradually into the banana jaggery mixture.Heat the oil and spoon the batter into the hot oil on medium heat.When the pithas turn golden brown drain them on brown paper.

Scale off the hard exterior of the bamboo shoot, wash and cut into small pieces.Add the baking soda and mix it well.Fry the methi seeds and red dry chillies and add salt to taste.Put the bamboo shoot into the pan and cook on a slow fire.When the bamboo shoot dries up, add 2 tbsps of water, stir well.Serve hot and crisp.

A preparation of boiled vegetables with dry fish, crushed by hand after putting salt, pieces of peeled onion and green chilly . An exceedingly healthy and tasty food, generally taken with hot rice.

A boiled cocktail of Musur pulses, pork, Barali or inmost part of a banana tree and pieces of papaw with salt and green chilly. This is treated as a delicacy, taken with rice, in tribal households.

The many varieties of rice, for many purposes, are distinguished as long, medium, and shortgrain rices. The grains of fragrant longgrain rice (high amylose) tend to remain intact after cooking; mediumgrain rice (high amylopectin) becomes more sticky. Mediumgrain rice is used for sweet dishes, for risotto in Italy and many rice dishes, such as arr