art-culture

Mizoram

The cuisine of Mizoram is very different from most Indian cuisines, mainly sharing similarities with other cuisines from the North-East of India. Mizo cuisine is a blend of Chinese and north Indian cuisines, and Mizoram cuisine offers mainly non-vegetarian delicacies. Dishes are served on fresh green banana leaves. Meals are usually less spicy and plain in taste, retaining the nutritive value of the food. A popular dish is Bai, eaten with rice. It is made from boiling spinach with pork and bamboo shoot. The locally made wine is their favorite beverage. Another common dish is Sawchair made of rice cooked with pork or chicken.

Bamboo Shoot Fry Ingredients

One-foot long: Tender bamboo shoot

2 tsp: Baking soda

1 tsp: Fenugreek

4 : Dry red chillies

1 cup: Oil

Salt to taste

Bamboo Shoot Fry Method

Scale off the hard exterior of the bamboo shoot, wash and cut into small pieces.

Add the baking soda and mix it well.

Fry the methi seeds and red dry chillies and add salt to taste.

Put the bamboo shoot into the pan and cook on a slow fire.

When the bamboo shoot dries up, add 2 tbsps of water, stir well.

Serve hot and crisp.

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misa mach poora
Ingredients (Serves 4)

3 cup: Uncooked shrimps, shelled and de-veined

1 large: Onion, cut into small pieces

2 tsp: Lime juice

1 tsp: Ground coriander

12 pcs: Peppercorns

1 tbsp: Mustard oil

1 tsp: Turmeric powder

Salt to taste

Method

Rub salt and turmeric powder on the shelled shrimps. Keep aside.

In half cup of water in a medium-size pan add the coriander, and peppercorns, and bring the water to the boil.

Add the shrimps and cook for exactly 2 minutes. Drain the water and add the oil.

Turn the shrimps into a shallow flame-proof dish or a greased banana leaf.

Spread the shrimps over the surface, grill or roast upon open charcoal fire in wrapped banana leaves.

Before serving pour the lemon juice on top of the shrimps.

Serve hot with boiled rice.