10 Simple Recipes from North East India

North East recipes are rare on the Net, in spite of efforts by many bloggers to popularize them. Its cuisine is so different from the rest of India that I've been wanting to put up a cookbook for a long time. Guided mostly by the Essential North East cookbook by Hoihnu Hauzel, published by Penguin India, I now present 10 simple North east recipes. All these are greatly simplified so that a first time cook can easily cook them on the very first try.

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.