Khasi Cuisine
karikor
India > Entertainment and Food in India > Community Forums > Indian Cooking and Cuisine
#31
| Happy Traveler
Karikor, why not some photos of own cooking :)
aamar payer tolai sorshe...(I have wheels under my feet)
#32
| Maha Guru Member
Didi,

When I find time. But my cooking has no recipes, only improvisation. And its usually a sort of Khasi-Indian fusion.
#33
| Happy Traveler

Originally posted by: Duronto Jajabar View Post

....By the way I used to prepare at least one Khasi dish often ;) ...


As I said .....
Attached Images
20140323_140929.jpg 
aamar payer tolai sorshe...(I have wheels under my feet)
#34
| Maha Guru Member
#35
| Maha Guru Member
Here is a report of " Nutritional content evaluation of traditional recipes consumed by ethnic communities of Meghalaya" denoting some Khasi dishes & snacks along with their nutritional value.

http://nopr.niscair.res.in/bitstream/123456789/19432/1/IJTK%2012(3)%20498-505.pdf
#36
| Maha Guru Member
There is a restaurant in Delhi in the Hauz Khas area which is run by a Nepali guy and a Jaintia woman. Its called Yeti. And browsing through Zomato, I realised that they had Jadoh, Dohkhleh and Doh Nei iong in their menu. So for all those IMers who are in the national capital, and want to check out Khasi/Jaintia dishes, you can check out this place.
#37
| Maha Guru Member
Also they have opened another outlet at M Block, GK2 market. Sadly they offer only these khasi dishes as the rest of the menu comprises of Nepali, Tibetan and Bhutanese dishes.

So if you want to check out more, you will have to visit Meghalaya yourself.

Google Yeti-The Himalayan Kitchen, New Delhi
#38
| Member
My mouth is already watering!!! I am a huge pork and beef lover and hope to taste as much as I can when I visit in June end! What about liquors? Are liquor shops available in the Meghalaya circuit tour region? Also is there any local liquor that we should try?
Karikor, also kindly check my thread I posted today and help me out there with my itinerary :)
#39
| Maha Guru Member
Hello Sabarjit,

I am sure you will have a wonderful gastronomical trip. As for alcohol, you get the IMFL everywhere and rate is also lower than other parts of India as excise duty is also not very high. As for local alcohol, even though it is illegal moonshine, it is available from some sources. Also the Khasis are one of the few hill tribes who not only drink fermented beer like rice, but also prepare distilled spirits. The local distilled spirit is pretty strong. They should complement well with your non veg cravings.
#40
| Member
Coool! Thanks Karikor for the inputs ;)
#41
| Maha Guru Member
Jadoh ( Pork Jadoh)

Ingredients

2 cups of hill rice/joha rice or any short grained rice, washed and drained

300 gms of pork (with fat)-cut into small 1/2 inch cubes

1 medium size onion, chopped

1 tbsp ginger paste

½ tsp of turmeric

1 tsp of ground black pepper

salt-to taste

2 bay leaves

2 tbsp of vegetable oil

fresh cilantro for garnishing

Method

Heat oil in a flat bottomed vessel.

Add the onions,ginger paste,turmeric and black pepper and fry till the oil separates.

Burn the tip of the bay leaves and immediately drop in the pan.

Add the pork pieces and fry for sometime till light brown.

Add the washed rice and fry for 2-3 minutes. Add salt.

Add 4 cups of water and simmer till cooked.

Garnish with cilantro and serve.
#42
| Maha Guru Member
Jadoh ( Pork Pulao)

Ingredients

2 cups of hill rice/joha rice or any short grained rice, washed and drained

300 gms of pork (with fat)-cut into small 1/2 inch cubes

1 medium size onion, chopped

1 tbsp ginger paste

½ tsp of turmeric

1 tsp of ground black pepper

salt-to taste

2 bay leaves

2 tbsp of vegetable oil

fresh cilantro for garnishing

Method

Heat oil in a flat bottomed vessel.

Add the onions,ginger paste,turmeric and black pepper and fry till the oil separates.

Burn the tip of the bay leaves and immediately drop in the pan.

Add the pork pieces and fry for sometime till light brown.

Add the washed rice and fry for 2-3 minutes. Add salt.

Add 4 cups of water and simmer till cooked.

Garnish with cilantro and serve.
#43
| Maha Guru Member
Jadoh (Pork Liver Pulao)

500 g Pig's liver
2 cup Rice
2 Onion (chopped)
2 tbsp Garlic (crushed)
5 Black Pepper (crushed)
tsp Salt (to taste)
Instructions
Wash liver, drain and cut them into pieces (1inch)
In a heavy bottom vessel boil liver pieces in about 2-3 cups of water
Then add rice (washed and drained), also put in garlic, onions, pepper.
Bring this to boil over high heat, lower the heat and cook till rice rcooked.

Transfer into a dish and serve hot.
#44
| Maha Guru Member
Ja Dai (Lentil Rice)

Ingredients

Toor dal - 1/4 cup
Rice - 1/2 cup
Ginger Paste - 1/2 tsp
Onion, chopped - 2 tbsp
Salt as needed
Oil - 1 tsp

Method
In a pressure cooker Heat oil add ginger paste, onion and saute them.
When onions are translucent add Rice and dal and mix well.
Add 1 1/2 cup of water , salt to taste and pressure cook for 2-3 whistle till they are done.
Serve them hot.
#45
| Maha Guru Member
Janeiiong (Black Sesame Pulao)

Ingredients

Rice - 1 cup ( cooked)
Black Sesame seeds - 1/4 cup
Green chillies - 2 Nos
Onion - 2 tbsp ( chopped)
Oil - 1 tbsp
Ginger paste - 1 tsp

Method

Dry roast the sesame seeds in a pan .
Transfer it to a blender when cools down a bit add little water and make a smooth paste.
Heat oil in a pan , add green chillies , Onion and ginger paste.
Saute them, then add the sesame paste and saute them for a while.
Then add the plain rice and mix well till well combined and cook till well done.