what to eat in meghalaya

The Meghalayan people by and large are fond of spicy, delicious and flavored food items.Meghalayan cuisine Dohneiiong is one of the most decorative, palatable and colorful dishes prepared in that state. Dohneiiong is a very famous dish served on different occasions. People over there are very fond of taking this extremely mouth watering dish. It is a fact that every cuisine talks about the culture of that region. This is because different region has different taste buds and different cooking styles. Some people are fond of desert foods while some are more keen to take foods with lots of gravy. Those who love to peep into the recipes of various cultures, for them, Meghalaya cuisine has loads to offer ranging from desert foods to hot gravy ones. Usage of lots of spices and colorful ingredients are some notable features of Meghalayan cuisine. The Meghalayan dish Dohneiiong is a gravy item made of pork. Sesame black seeds are used to give this dish a dark look which gives a more lucrative surface to this item. Meghalayan recipe Dohneiiong is prepared with lots of green chilly, oil and other spicy ingredients. The Meghalayan people are not restricted into any rule book. They love to experiment with different foods and love to mix and match two or three different items in a single recipe. Try this extremely delicious item if you are a visitor of Meghalaya.

Tungrymbai is a special dish of Meghalaya that is largely taken with everyday meals by the peasants of Meghalaya. This food contains a high nutritious value as it is made of beans, porks and black sesame. Things needed to cook this Meghalayan cuisine Tungrymbai are: Beans which after fermentation becomes more soft and delicious.Porks chopped in small pieces as to get boiled soon. Black Sesame to give a dark green color to this food.Ginger to add the final taste in the dish. Onion (it is necessary only if someone is fond of onions) The Preparation of Tungrymbai is given below: Firstly take maximum two cups full of beans and soak them into cold water for a couple of hours. Once the beans get hydrated then pour it into a pressure cooker and leave it on heat at least for six whistles. Now take a bowl and pour water in it. After that leave the bowl over the oven to boil the water. The estimation of water should be taken care of as it will either enhance or reduce the taste of Tungrymbai. Pour the chopped porks and fermented beans into the boiled water and leave it over the heat at least for an hour to get boiled properly. By the mean time, fry the sesame on heat without using oil. After frying the sesame, dump them into a grinder for grinding. Once the beans and the porks are boiled, then add the grinded sesame into the mixture and cook it for a few minutes. Once the dish is prepared, then add the chopped ginger into the mixture to give it a delicious taste and flavor. This recipe of Tungrymbai will surely help you to cook this delicious food at home.

Have you ever tasted a steamed rice? If not then you can try a special kind of a rice called Pumaloi which is available in Meghalaya. Peep into the cuisine of Meghalaya for you will come to learn a completely different style of rice cooking there. The Khasi people are habituated in the consumption of beat rice items which are often colorful like red or yellow and even dust or powered rice is also very famous among them. A typical Khasi meal would consider one of these special rice items as an integral item. Meghalayan rice Pumaloi is a special powdered rice and is a very favorite dish of the Khasi people. The Pumaloi rice when teamed with other spicy food items makes a delicious lunch or dinner. The Pumaloi rice is basically a steamed rice. This rice comes in a powdered from. Thus it is necessary to take special care of the rice while cooking the food. Khiew ranei is a specially made pot that is used to cook this special rice. Neither extremely low nor extremely high heat is suitable for cooking this rice. So the heat should be in control. Even the use of water should be taken care of as excessive water will reduce the taste of the rice. Pumaloi rice of Meghalaya is used during public celebrations and other occasions. The powered rice Pumaloi is undoubtedly a very special kind of rice of Meghalaya.

Have you ever taken powdered rice? If no then have a look into the Meghalayan cuisine, you will find a special kind of a rice called Pudoh. Pudoh is a special cuisine of Meghalaya and those who love to experiment different food items, Pudoh is a completely different item to try their hands in. Meghalaya is a state where variety of rice items are available which are cooked in different occasions. Jadoh, putharo, pudoh all are different types of rice which are available in different seasons and meant for different festivals. The Meghalayan people are fond of spicy and delicious food items. Another notable thing is that they love to add meat specially pork to many of their items. Use of pork undoubtedly enhances the taste of any cooked item. Meghalayan cuisine Pudoh is also made with pork. This special dust rice is steamed along with pork in a bowl. The whole preparation is done in a low heat so that the stuff inside the bowl gets enough time to get boiled. Pieces of pork gives the whole item a sumptuous look that makes it simply irresistible. This rice is delicately served with items prepared with meat. This superb quality rice is served during various occasions of Meghalaya. Meghalayan rice Pudoh is largely served during occasions like marriage or in other carnivals of Meghalaya. Delicious meat items teams best with Pudoh, one may take other spicy vegetable or fish items also along with this rice.

Khasi people of Meghalaya have a distinctive cuisine which has got lots of variety. The variety is not only in their style of cooking but it also can be seen in the color and taste of their foods. Jadoh, Putharo, Pudoh, Pukhlein are some varieties of rice that are available in the Meghalayan market. People of that state consume these rice on different occasions and seasons of the year. Among them the Meghalayan rice Pukhlein is very popular among the natives of Meghalaya and has become an essential part of many occasions. The recipe of Pukhlein is given below: The Pukhlein is a powered rice which is easily available in the markets of Meghalaya. Mix jaggery with this rice according to your likings. Once the mixture is prepared, then keep that aside for a while. Put a pan on the oven and let it get hot first. After a couple of minutes pour oil into the pan and minimize the heat. Once the oil starts getting hot, pour the jaggery mixed dust rice into the hot oil. Fry the rice in a low heat until the whole mixture appears brown. Remove the rice from heat and then keep it in a bowl. Khasi rice Pukhlein is desired to be served hot as only hot Pukhlein can give the crispy taste to it. Pork and fish items are best items that can be taken along with this rice. One can serve this rice along with meat, fish or other spicy foods. Taste this north eastern rice Pukhlein; you will surely love to have it once again.

The origin and etymology of momo in Nepal is uncertain but the dish is thought to be rustic in origin. Since this dish was initially popular among the Newar community of Kathmandu valley, one prevalent belief is that Newari traders brought momo techniques from Lhasa, Tibet. They modified the seasonings of the dish with available ingredients, using water buffalo meat, and gave the dish a Nepali name.

Rice wine is an alcoholic beverage made from rice. Unlike European wine, which is made by fermentation of naturally occurring sugars in sweet grapes and other fruit, rice wine is made from the fermentation of rice starch that has been converted to sugars. The process is somewhat similar to the mashing process used in beer and whiskey production but differs in the source of the enzymes that convert starch to sugars. In rice and other cereal wines, microbes are the source of the enzymes whereas beer, ale and whiskey production utilizes the enzymes naturally occurring in sprouted cereal grains. Strictly speaking wine is the product of fermenting grape juice. Alcoholic beverages produced by fermenting the starch found in cereal grains like rice, are thus not technically wine as such. As they utilize grains, socalled starch or cereal wines such as Japanese Sake or Chinese Huangjiu could be considered more akin to beer than wine, yet the finished alcoholic beverage is so disparate from beer that this description is very misleading. The organoleptic qualities of a fermented cereal beverage such as rice wine are much more like grape wine and this is often the context used for its description. Rice wine typically has a higher alcohol content, 18%