1.: Rongpu Takeng ( Egg Chutney) cooked in Arunachal Pradesh is just boiled eggs blended to a paste with ginger and salt.
2.: Alu Pitika (Mashed Potatoes) cooked in Assam is just boiled potatoes mashed with mustard oil, chili and onions.
3.: Hmarcha Rawt (Chili Chutney ) cooked in Mizoram is dry roasted green chilies crushed with salt and ginger.
(Update : Have changed the name from Marcha Rot to Hmarcha Rawt. It does look more edible and authentic now ! - Thanks illusionaire )
4.: Ekung ( Tender bamboo shoots with crushed chillies) from Arunachal Pradesh is bamboo shoots cooked with a chili paste.
5.: Chi Al Meh: (Vegetable Stew) from Manipur is a mildly sour stew with boiled vegetables, flavoured with ginger and coriander leaves.
6.: Oying ( Vegetable Stew) is another simple stew Arunachal Pradesh , again flavoured with ginger.
7.: Ironba (Mashed Vegetables ) is Manipur speciality where a variety of boiled vegetables are mashed up and flavoured by fermented fish.
8.: Kosu Hajor (Colocasia leaf curry ) is a spicy curry from Assam, very much like an Indian curry.
9.:. Akhuni (Fermented Soyabean) from Nagaland is fermented soyabeans cooked with chili, onions and tomatoes.
10.: Akhuni Chutney (Fermented Soyabean Chutney) cooked in Nagaland is fermented soyabeans blended to a paste with roast chilies, ginger and salt.