Khasi Cuisine
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| Maha Guru Member
Daineiiong ( Black Sesame Lentils)

Toor dal - 1/2 cup
Black sesame seeds - 2 tbsp
Ginger garlic paste - 1 tsp
Green chillies - 2 Nos
Oil - 2 tsp
salt, to taste


Pressure cook the toor dal for 3 whistles .
Once the pressure subsides , remove the lid and mash the dal well .
In a pan dry roast the sesame seeds till they pop and transfer it to a blender.
Add a little water to and blend it a form a paste.
Heat oil in a sauce pan add ginger garlic paste and green chillies.
Saute them well then add the mashed dal to it.
Also add the sesame paste and boil the dal well till they come together.
| Maha Guru Member
Dohneiiong (Pork with Black Sesame seeds)

1 kg pork belly
100 g (3½ oz) bay leaves
100 g (3½ oz) onion, sliced
100 g (3½ oz) piece of fresh ginger root
100 g (3½ oz) garlic
50 g (2 oz) black sesame paste
10 g (1/3 oz) turmeric powder
10 g (1/3 oz) salt
10 g (1/3 oz) black peppercorns

Preparation and cooking time: 1 hour 40 minutes
Boil the pork belly until 40% cooked. Reserve the cooking liquid and cut the pork into cubes around 1.5 cm (1/2 inch) on each side.
In a frying pan, melt the fat from the pork belly and add the bay leaves, onion, ginger and garlic. Sauté briefly, then add the rest of the meat and cook until browned. Add the black sesame paste and turmeric, adjust the salt and stir well. Add some of the reserved cooking liquid and leave to cook over low heat for around 45 minutes, until the meat is soft and tender.
| Maha Guru Member
Dohjem (Pork Belly and Offals)

1 pound pork belly and offals cut into 1/2- 1 inch pieces. The cut of meat is really important for this dish and should not be compromised on.

Hold the skin against the flame to give a smoky flavor to the meat before you cut into 1 cm cubes.

2 onions, grated

3 bay-leaves

1 tsp turmeric

4 tbsp ground black sesame seeds

1 tbsp ginger garlic paste

Salt to taste

1 tbsp oil


Heat oil in a saute pan and add the grated onions

Fry for 5 mins on medium heat. Add turmeric

Burn the tip of the bay leaf and add to the onions to enhance the flavour of the bay leaf.

Fry till the onions are translucent.

Add ginger garlic paste and the ground sesame seeds to the onions . Fry for a minute.

Add the pork pieces and season with salt.

Saute for about 15 mins in medium heat allowing the meat to cook in its own juice.

Add 11/2 cup water and simmer till cooked.
| Maha Guru Member
Doh shain (Meat balls)

1/2 kg minced pork/chicken/beef
A 3-inch piece of ginger
1 tsp ground red chilli
2-3 cloves (optional)
4 tbsp mustard oil

Boil the minced beef with water (just above the level of the meat), until almost completely dry. Let it cool. Heat the oil. Grind ginger to a paste and mix well with the meat. Add ground chilli, cloves and salt. Roll the mixture into balls the size of golf balls. Deep-fry until dark golden brown.
| Maha Guru Member
Doh Khleh (Meat salad)


2 medium-sized onions
A 3-inch section of ginger
200g pork/chicken (meat, fat, intestines and a quarter-portion of brain (optional for pork)), or beef tongue , cut into cubes
2 full boiled shredded eggs (only for chicken salad)

Salt to taste
Boil the meat in water, with the brain wrapped well in a banana leaf (else, it will disintegrate), until it’s soft and well cooked. Let it cool. Thinly slice the onions and grind the ginger to a chunky paste with a little water. Mix the onion and ginger with the brain and then mix in the rest of the meat. Add salt to taste. Serve on a banana leaf with jadoh (rice).

Add boiled egg for chicken doh khleh
| Clueless
I'm gonna make #41 this weekend.

Excellent collection of recipes.
| Maha Guru Member
Hi Nycank,

Thanks. Jadoh will go well with Dohjem, Dohneiiong, Dohkhleh and a plate of Vegetable Salad (Lettuce, Tomato, Onions, Cilantro and salt for seasoning, no dressing).
Remember not to drain the water cooking the rice. It will be a little sticky but the fat from the pork will amalgamate well with the rice and give you a good taste.

Will try to post more recipes in the future.

Bon Appetit.

| Maha Guru Member
| Member

*Traditional* Smoked Beef, my way.

Getting out of the warm razai with outside temperatures of 10*C to make some Doh Syang for #SaturdayBrunch. Thanks, Sir, for the motivation! I tried searching but could not find any recipe. Will just go my way.

Will post photos, soon.
| Clueless

Originally posted by: karikor View Post


How did the Jadoh go?

Sorry for not replying as your query slipped slipped through the cracks.

Actually pretty good. Rather simple dish !
| Maha Guru Member
Glad you liked the dish. Yes it's simple and easy on the palate and stomach.
| Member

Meghalaya traditional and smoked meat ;-)

From cutting chopping to the plate, this thing takes 30 minutes.

Traditional smoked beef from Meghalaya by Rahul Sharma, on Flickr


Traditional smoked beef from Meghalaya by Rahul Sharma, on Flickr

Traditional smoked beef from Meghalaya by Rahul Sharma, on Flickr

Traditional smoked beef from Meghalaya by Rahul Sharma, on Flickr

Traditional smoked beef from Meghalaya by Rahul Sharma, on Flickr

The photos. The EDIT link/button has, naturally, disappeared. Sorry for being so sloppy. The thing in the glass is Desi Thharra, Shahi Saunfi.

Need to go. Will fix the size, later.
| Maha Guru Member
I like it. NO like button today . So I had to say it.

Is the button missing for anybody else.
Lord, Grant me the Serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to hide the bodies of those people I had to kill because they pissed me off.

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