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ARUNACHAL PRADESH

Popular Dishes Of  Arunachal Pradesh

 THUKPA

Imagine a bowl cradling the warmth of comfort and the richness of tradition – that's Thukpa for you. This hearty noodle soup, a beloved treasure from Arunachal Pradesh, tantalizes the senses with its fragrant symphony of vegetables, tender meats, and flat noodles that dance in the aromatic broth. With each spoonful, you embark on a journey of flavors – the local spices and herbs weave tales of distant mountains and pristine valleys. As you savor the delicate balance of textures and aromas, it's like taking a sip of Arunachal Pradesh's soul. Even after the last spoonful, the memory of that nourishing journey lingers, a reminder of the region's generosity and love for hearty meals.

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Ingredients :

  • ½ cupcarrot(s), julienned

  • ½red pepper(s), medium, julienned

  • ½ cupcelery, julienned

  • 2 cups baby spinach, fresh

  • 3 cups chicken breast(s), leftover or deli roasted

  • 6 cup slow-sodium chicken broth

  • ½ lb rice noodles

  • 1 clove garlic

  • 1 tbsp ginger, fresh

  • 1 tbsp red hot chilli pepper(s)

  • ½ cup cherry tomatoes, fresh

  • ¼ cup shallots, peeled

  • 2 tbsp cilantro, fresh

  • 1 tsp cumin, ground

  • ½ tsp Szechuan pepper (Timur)

  • or

  • ½ tsp black pepper, freshly ground

  • ½ tsp black pepper, freshly ground

  • 1 pinch asafoetida powder

  • ½ tsp turmeric, ground

  • 1 tbsp lime juice, fresh

  • 1 tsp olive oil

  • ½ tsp salt

  • ¼ cup cilantro, fresh, mince

Steps To Follow:

 

  1. Cut carrots, peppers and celery into julienne thin strips about 2 inch long (5 cm) and ¼ inch wide (0.5 cm). Measure out baby spinach and set aside.

  2. Cut leftover roast chicken into bite size pieces and set aside. You can also poach chicken breast or thighs in the broth at this step if you do not have leftover chicken.

  3. Heat chicken broth in a pot, add dry rice noodles and turn off heat. Leave 10 minutes until softened. Remove noodles from broth so they do not overcook. Reserve broth.

  4. Make soup paste by combining garlic, ginger, hot chilli pepper, cherry tomatoes, shallots, cilantro, ground cumin, ground turmeric, Szechuan pepper (timur), asafoetida powder and lime juice in a blender or food processor. Blend until smooth.

  5. Heat oil in a soup pot. Add soup paste and fry for 30 seconds or so. Pour in chicken broth and mix well. Bring to a boil and reduce heat to low. Add prepared vegetables and chicken and simmer for five minutes or until carrots are tender. Season with salt and pepper.

  6. To serve, divide rice noodles between bowls. Pour soup over and garnish with fresh cilantro

APONG

Raise your glass to Apong, the golden elixir that flows through the veins of Arunachal Pradesh's gatherings and celebrations. Envision a traditional rice beer, born from the alchemy of fermenting rice and yeast. With every sip, you taste not just the tang of fermentation, but the history of generations coming together to share stories and laughter. The effervescence tickles your palate like the echoes of joyful festivities, while the subtle sweetness whispers of the land's abundance. Even after the glass is empty, the memory of those shared moments lingers, a reminder that community and tradition are as intoxicating as the beverage itself.

apong.webp

Ingredients :

  • 1 cup sticky rice

  • 1 tablespoon yeast

  • 2-3 cups water

  • 2-3 tablespoons sugar (optional)

Steps To Follow:

  1. Rinse the sticky rice thoroughly and soak it in water for 6-8 hours, or overnight.

  2. Drain the water and steam the rice until it is cooked.

  3. Spread the cooked rice on a plate or tray and let it cool to room temperature.

  4. In a separate container, dissolve the yeast in a small amount of lukewarm water.

  5. In a large container or earthen pot, mix the cooled rice with enough water to cover it completely.

  6. Add the yeast mixture to the rice and stir well.

  7. Cover the container with a clean cloth and keep it in a warm place for 2-3 days, stirring it twice a day.

  8. After 2-3 days, the rice will have fermented and turned into Apong.

  9. If you prefer a sweeter taste, add sugar to the Apong and stir well.

  10. Strain the Apong through a sieve or cheesecloth to remove any rice grains or sediment.

  11. Serve chilled or at room temperature in small cups or bowls.

 SMOKED PORK WITH BAMBOO SHOOT

Close your eyes and inhale the aromatic tendrils of Smoked Pork with Bamboo Shoot, a culinary masterpiece that encapsulates the essence of Arunachal Pradesh. Visualize succulent pork, tenderly smoked to perfection, intertwining with the robust flavors of fermented bamboo shoots. Each bite is an exploration – the smokiness of the pork harmonizing with the earthiness of bamboo, a symphony of tastes that echoes the region's deep connection with its natural surroundings. As you savor the marriage of flavors, it's like tasting the stories of ancestral kitchens and the wisdom of age-old techniques. Even after the plate is empty, the memory of that flavorful journey stays, a reminder that the heart of cuisine lies in the art of transformation.

smoked pork with bamboo shoot arunacha.webp

Ingredients :

  • Pork belly ( cut into cubes) – 500gm

  • Dry red chilies 13-15 nos

  • Garlic 12-15 cloves

  • 1/2 cup of dry bamboo shoot

  • Water 100-200ml

  • Salt to taste

Steps To Follow:

  1. Soak the dry red chilies in hot water for 6-10mins. Then take a mortar and pestle, and ground them.

  2. Soak the dried bamboo shoot in water (room temperature) for 3-5 mins.

  3. Coarsely ground the garlic in a mortar and pestle

  4. Take a deep pot and put the pork belly – cut into pieces, and cook on low flame until the fat from the meat starts coming out. Stir occasionally

  5. Now, add the soaked dry bamboo shoot, crushed garlic, and red dry chili to the pork. Add salt to taste.

  6. Mix all the ingredients well, and add 1 to 2 cups of water or as much as required (depending on the amount of fat from the pork..)

  7. Cook the pork over medium to low flame for 15-20 minutes.

  8. If the water dries up but the pork is still not fully cooked, you can add more water. But make sure the water is fully dried up when the meat is fully done.

ZAN

Meet Zan, the humble yet essential companion to Arunachal Pradesh's culinary landscape. Picture a millet-based porridge, a canvas for both sustenance and culture. Cooked with care and served with love, Zan invites you to partake in a simple pleasure that speaks volumes. The porridge, adorned with vegetables or meat, whispers of nurturing moments around the hearth and the wisdom of generations past. With each spoonful, you taste not just the nourishment, but the resilience of a community that thrives in harmony with nature. Even after the last spoonful is savored, the memory of that humble yet powerful experience lingers, a reminder that food is the tie that binds us to our roots.

Ingredients :

  • 1/2 Cup Ragi Flour

  • 1/2 Cup each of chopped ( Beetroot, Carrot) 

  • 1/4 Cup each of chopped (Green peas, Corn, Green Chana)

  • Fistful of Fenugreek Leaves and Coriander Leaves

  • Water as Needed

  • 2 Tsp Pepper Powder

  • 1 Tsp Salt

Steps To Follow:

  1. Dry roast ragi flour till nice aroma on low heat. Keep aside till it cools down.

  2. In a pressure cooker, add veggies of your choice, pour a cup of water and cook for 2 Whistles. Let pressure settle down. 

  3. Now add a cup of water to ragi flour and mix without any lumps. Cook on low heat. When it starts thickening, add another cup of water and cook till attains the porridge consistency.

  4. Open the pressure cooker, transfer the cooked ragi flour to the vegetable mix. Add salt, pepper powder and some more water. Cook on low heat till mixture becomes glossy. Add water according to your desired consistency. 

  5. Finally add chopped coriander leaves and serve warm. 

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