A chutney made with Tender Tamarind Leaves Pachadi Recipe is simply delicious. Also called Chintha Chiguru Tokkuthis spicy and sour chutney tastes great with just about anything. Try it with not just idli, dosa but with bhakri and chapati even steamed rice. Try it!
Khapse/Khap Tse meaning fruit of one’s hands are also called Losar and these are made around the Tibetan New Year. These biscuits are offered to friends and family. It’s actually a joint effort apparently the dough is kneaded by men and the intricate shapes and designs are made by the women.
|Khap-Tse/ Khapse Arunachal Pradesh|
On day 2, let’s visit Arunachal Pradesh! The place where the first rays of the sun fall. Arunachal Pradesh ‘Arun’ meaning sun Pradesh means country. Also known as the’ Land of Dawn Lit Mountains’, it’s also known as ‘Land Of The Rising Sun’. Apart from these, there are names like ‘Orchid State of India’ and the ‘Paradise of the Botanists’.
An unforgettable day in NEFA
inhabited by the locals called Mishmis there are further division of their tribes. The area is continuous with Tibet in the north, India towards west and south and Burma on the east. It is, therefore, but natural that people from India, Tibet and Burma also throng into NEFA, especially after the Chinese invasion of 1962.
There are so many experiences during my stay in these parts of our country. But a few of them are enshrined deep in our hearts. Once such incident is narrated below—
subsequent Chinese threats were still fresh in the minds of the people. The belief was that the Chinese were still in an advantageous position to invade, occupy and run over the place anytime they decided. (Now, of course, we have
improved our side and would allow China or any other enemy to easily run over us and defeat us as in ’62).
of a bomb exploding! Very near us!!
predetermined hideouts and were lying in “stand too positions”. Discussions about the explosions in hushed voices indicated that the reason could
cause. This had to be done quickly so as to assure our protective cover to the locals who were quite afraid of the Chinese mighty onslaught. Whereas the majority of our Armed Forces took positions to effectively face the possible attack, some of us officers decided to crawl up to different positions away from our hideouts for a recee to pinpoint the source and cause of the explosion.
lights are switched off. Much to our astonishment, we heard some of the MSP jawans crying. We saw a small crowd that had gathered around 3 bodies who were killed in the blast.
curious object we established that the object that was found was Heavy Explosive Anti Tank( HEAT) shell of the Indian
Army had exploded. The shell is powerful enough to knock down a Tank and could have easily killed more people.
Retd. Official from IB
|Khap-Tse/Khapse Cusine from Arunachal Pradesh|
used instead of metal utensils. Chicken, fish and herbs with rice naturally you are bound to be healthy.
dough is kneaded by men and the intricate shapes and designs are made by the women.
State: Arunachal Pradesh
- 4 cups Maida/All purpose flour
- ½ cup oil
- 1/3 cup sugar
- 1 cup warm water
- 1 cup milk
- A pinch of salt
- Oil for frying
- Dissolve the sugar in one cup of warm water.
- Mix the flour, oil, salt and milk.
- Add the warm water and mix to form dough. The dough should not be too loose or tight.
- Knead well about 10 minutes.
- Make big balls and using little flour roll out the dough to about ¼ inch thickness. Remember
Too little flour will cause the dough to stick and too much of flour will help your biscuits soak up a lot of oil while frying plus you will be left with a dirty residue at the bottom of your kadhai/wok .
- Cut the rolled out dough in strips with the pizza cutter then cut them again to form diamonds.
- Make a cut in the middle of the diamond.
- Now pull one end of the diamond through the slot. This will create a twist. The two ends need to be pulled a bit to even out the shape. (I missed this part).Now you are ready to deep fry your Khap-tse.
- Heat enough oil in a kadhai/wok (I used less than 250 ml as I find it easier to add more oil if needed and I am not left with lot of oil that I need to discard).
- When the oil is hot, to test drop a small piece of the dough in the oil. If it rises to the top immediately your oil is too hot, cool it. If the dough sinks it’s too cold, wait till the oil heats up. But if the dough sinks and slowly rises you are at
the right temperature. Deep fry.
- Wait first lower the flame, it should be at the minimum, add a few pieces of the shaped dough which by the way is shaped in the form called nyapsha and I could easily add 4 big pieces. They should dip in the oil completely the oil bubbles around them.
- Stir them with a slotted spoon. Flip them over and fry till they are e light brown on both sides. They cook fast so be careful.
- Transfer them to a colander. This is what my mum used to do and she never used paper of any sort. You can drain on a tissue or kitchen paper.
- When they cool transfer to an airtight tin.
- You can sprinkle powdered sugar if you feel like. I wanted it but the girls and hubby were okay with them as they were.
|Nayapsha Khapse/ Khap-Tse Arunchal Pradesh|