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| Corn n Rice with Greens cooked North East Indian Style~Indian State Meghalaya |
Corn n Rice with Greens cooked North East Indian Style is the simple yet delicious meal from the state of Meghalaya in India!
The people of Meghalaya, like the other indigenous communities, have their typical cooking pattern, according to the availability of foodstuff in Meghalaya. Moreover, the Meghalaya cuisine can be divided into three distinctive styles: Garo, Khasi and Jaintia.
The people of Meghalaya have a varied diet from rice and maize, millet, tapioca, etc. Besides, the people of Meghalaya rear goats, pig, ducks, and fowls and consume their meat they also eat the meat of bison, deer, wild pigs, etc. Fish, crabs, eels, prawns, dry fishes also form a major part of the food in Meghalaya.The people of Meghalaya practice ‘jhum’ cultivation; and the yields are a part of the diet.
Don’t be surprised if you see the people of Meghalaya are chewing Betel leaf and unripe betel nut. Like in the
mainland people prefer having betel leaf, along with dried tobacco and lime.
In Meghalaya, a special kind of beer is prepared from fermented rice. The rice beer is prepared by fermenting the rice and then distilling it. The use of rice-beer is most prevalent during the various religious ceremonies.
Thus, it is evident that food is a typical to Meghalaya cuisine with its own innovations and delicacies.
My experiments with the beans ended up in the bin as Bai decided that I had forgotten the beans and they were not edible.
Since the food is mainly boiled or smoked or fermented there has to be something I can make which we will like.
kernels and boil for 15 minutes and blend it roughly and keep aside. The corn is added to the rice and cooked in water. You can have this with any vegetable of your choice. And, it does taste better than plain rice.”
It was awesome.
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| Corn n Rice~ Indian State Meghalaya |
Rice and Corn Meghalaya Style
need:
- ½ cup rice
- ¼ cup corn
- Salt
- Water
- Wash and soak the rice (used ½ cup water) for 10 minutes. ( I used Sona masuri).
- In the cooker, I boiled the corn with ½ cup water for 1 whistle.
- Once the pressure dropped I removed the corn (thanked my stars they cooked but needed some more cooking about ¾ done ) and blended them with the immersion mixer. Coarsely.
- Next, I added the corn ( and the water) and the rice with the soaked water. The water was approximately double the corn and rice, added salt, mixed well and cooked for 1 whistle.
- Remove when the pressure drops.
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| Greens North East Indian Style |
Greens cooked North East Indian Style
- 1 bundle methi washed and picked ( I did not cut it)
- Oil
- ½ tsp paas puran(optional not in original recipe )
- 3-4 garlic cloves, crushed
- ½ inch piece of ginger grated
- 1 onion chopped
- Salt to taste
- Heat the oil in a kadhai/wok.
- Add the paas puran when it splutters add the ginger garlic. Fry till you get an aroma.
- Add the onion and greens. Let the greens wilt a bit.( this gives me a better idea of the amount of salt to use).
- Cover and let it cook under the lid, say 5 minutes.
- Serve hot with the rice.
As for hmarcha rawt wait until tomorrow!!
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| Hmarcha Rawt |
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Wonderful spread there, not only u all of us are seriously terrified coz of their way of eating, some foods disturbed me a lot.
Archana, I was so tempted to make this rice..only since I didn't get any side dish I dropped the idea..very nice one..and same pinch on the chutney.
The greens look are so inviting and but have taste awesome with that the corn rice. Looking forward to see how you made hmarcha rawt.
so you found the treasure buried deep in…lucky you..the whole set up looks gorgeous..lovely colours and well served.
he he …i will do same pinch tomorrow :), rest of the dishes look like a complete meal, which is so rare for NE states
Reading through pages to find one paragraph or description of a dish that can be replicated. This was one hard state to find recipes for. The rice looks colorful and the whole platter looks great.
Excellent research Archana. Interesting recipes here!
beautiful spread!!! well presented!!
makes a nice complete meal.. it happens to me also.. our profound cooking experiments get mistaken for trash 🙂
Archana, these NE states are driving us nuts. Nice experience though. Your spread looks simple yet delicious…
Such a simple and delicious dishes from Meghalaya.
so simple perfect meal when you are short on time
wow glad you were able to bring a spread from this NE state dear 🙂 Corn pulao looks very delicious.. It was a nice experience to hunt for recipes from these states that too veg once 🙂