If you spend any length of time in the North Eastern states of Arunachal, Nagaland or Manipur and interact extensively with the locals (read eat at their homes), you will be initiated to a wonderful world of culinary delights little known to the outside world. They are passionate meat eaters while at the same time their meals are redolent with veggies.
The food is non-oily (thus their beautiful skin) and is based more on herbs and vegetables flavours rather than masalas.
Chicken with green chillies and garlic
Traditionally this is made with jungle hens or country chicken. A broiler will do at a pinch. It’s super easy and needs only four odd ingredients.
Ingredients
1 chicken (roughly 800 gm), cut into small pieces
10 green chillies (the chillies are needed, do not use less)
10-15 cloves of garlic
Salt, as per taste
Juice of ½ a lime
2 tbsp oil
Method
Clean and wash the chicken and keep aside.
In a mixer or a mortar and pestle, pound the green chillies with the garlic and the salt till it becomes a gooey paste. Add the lime juice and mix.
Marinate the chicken pieces with the chilli-garlic for 30 minutes. In a heavy bottomed pan, heat the oil till smoking hot. Lower the heat and add the marinated chicken. Fry till the chicken is cooked through (15 minutes) adding a bit of water if needed. Serve hot with rotis.
Fried bamboo shoots
From Assam to Nagaland, bamboo shoots form a staple of the cuisine of all North Eastern states. The succulent shoots of young bamboos make delicious vegetables and is even pickled often though that takes a bit of an acquired taste.
Ingredients
One-foot long tender bamboo shoot
2 tsp baking soda
1 tsp methi seeds
4 dry red chillies
1 cup oil
Salt to taste
Method
Cut out the hard exterior of the bamboo shoots so that you are left with only the soft core. Cut into small pieces and wash thoroughly.
Add the baking soda and mix well.
Heat oil in a wok and fry the methi seeds and the red chillies. Add the bamboo shoots and salt and fry on low heat till the shoots are cooked through. When the moisture evaporates, add a couple of teaspoons of water and stir.
Serve hot as a side dish with rice.