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Independence Day 2018: 18 recipes from eastern India which are totally worth it

Independence Day,Independence Day 2018,Eastern India

Independence Day is a celebration of our history, but also of our unique, versatile culture. Each and every corner of the country boasts of unique culinary preparations that are distinct from each other. What better way to celebrate Independence Day 2018 than by enjoying some delicious traditional preparations.

Here are 18 recipes from Eastern Indian cuisine:

Kosha Mangsho (Courtesy: Novotel Imagica Khopoli )

1) Kosha Mangsho (West Bengal)

Courtesy: Executive Sous Chef Lokesh Jarodia from Novotel Imagica Khopoli, Mumbai

Ingredients

150 gm Mutton
100 gm Onion
10 gm Garlic
80 gm Yoghurt
5 gm Turmeric Powder
3 gm Garam masala powder
20 gm Mustard oil
2 gm Cinnamon
5 pieces Green cardamom
1 piece Black Cardamom
6 pieces Cloves
3 pieces Dried red chillies
3 pieces Green Chillies
3 pieces Bay leaves
3gm Coriander powder
20gm Ginger paste
3gm Cumin powder
3gm Kashmiri red chilli powder
10gm Sugar
5gm Ghee
Salt to taste

Method

* Marinade by making a paste of garlic, onion, turmeric, curd and garam masala.
* Mix the mutton pieces into the marinade and keep it for approximately 4-5 hours.
* Heat the mustard oil in a Kadhai, add whole spices, let it crackle and add sliced onion and saute nicely.
* Once the onion gets brown in colour and the spices start releasing their oil, add the marinated mutton, and cook it slowly. Keep adding mutton stock so that it doesn’t get dry and cook till the mutton gets tender.
* Finish it with ghee and serve hot with paratha or pulao.

Aloo Posto (Courtesy: Novotel Imagica Khopoli )

2) Aloo Posto (West Bengal)

Courtesy: Executive Sous Chef Lokesh Jarodia from Novotel Imagica Khopoli, Mumbai

Ingredients

120 gm potatoes (medium size)
50 gm Poppy seeds
20ml Mustard Oil
5gm Green chillies
3gm Onion seeds (Kalonji)
3gm Sugar
Salt to taste
2gm Ghee

Method

* Cut the potatoes into small cubes and soak the poppy seeds for 30 minutes. Make a fine paste.
* Now, heat the mustard oil in a pan and add onion seeds, green chillies and potatoes. Add salt and turmeric and mix it well.
* Add stock and cook the potatoes. Once the potatoes are half-done, add poppy seeds paste and cook it further in slow heat. Add ghee.
* Serve hot with steam rice.

Chingri Malai Curry (Courtest: Novotel Imagica Khopoli )

3) Chingri Malai Curry (West Bengal)

Courtesy: Executive Sous Chef Lokesh Jarodia from Novotel Imagica Khopoli, Mumbai

Ingredients

160gm Prawns
2gm Onion Seeds (Kalonji)
10gm Mustard oil
2gm Green chillies
2gm Whole cumin
10gm Onion paste
5gm Ginger Paste
3gm Garlic paste
2gm Cumin powder
2gm Coriander powder
2gm Red chilli Powder
2gm Sugar
2gm Garam masala powder
Salt to taste
120gm Coconut milk
3gm Ghee

Method

* Blanch the prawns in turmeric water and keep aside.
* Heat mustard oil in a pan and add whole cumin, onion seeds, onion paste, and ginger garlic paste. Saute nicely, Add all the powder masalas.
* Add prawn and saute with masala. Now, add coconut milk and cook it.
* Serve hot with rice or paratha.

4) Litti Chokha (Bihar)

Ingredients

For Litti

2 cup wheat flour
1/2 tsp ajwain seeds
2 tbsp of ghee
3/4 tsp salt

For filling 
1 cup roasted gram or sattu
4-5 cloves of grated garlic
1 chopped onion
1 Ginger grated
2-3 chopped green chilies
½ cup chopped coriander leaves
½ tsp onion seeds
1 tsp ajwain seeds
1 tbsp lemon juice
Pickle
Salt to taste

For Chokha

2 boiled potatoes
1 brinjal
3 tomatoes
4-5 peeled garlic cloves
2-4 chopped green chillies
1/2 piece of grated ginger
2 chopped onions
1 tbsp chopped coriander
2 tsp mustard oil
Salt to taste

Method

* Mix flour, salt, carom seeds and oil. Knead the dough with water. When soft, cover with wet cloth and keep aside.
* Take a mixing bowl and add spices, ginger, chilli, coriander, lemon juice, and combine. Add a teaspoon of oil and few drops of water if it is dry. When crumbly, keep aside.
* Take a medium-sized dough, make small dough balls. Place 2 tsp of filling in the centre of it and pull the edges of the dough, wrap the filling. Make 10 such balls.
* Preheat the oven to 200 degrees. Place the balls on a baking dish and bake for 40 minutes. Flip the balls to the other side at half-time. Do it 3 times for even heating.
* Boil the potatoes, peel the skin and keep aside. Roast brinjal and tomatoes on medium flame from both sides until soft. Peel burnt skin of brinjal. Mash boiled potatoes and brinjal along with garlic and tomatoes. Add onion, coriander, ginger, salt, chillies and mustard oil. Mix ingredients with hand.
* Put this chokha in a bowl. Dip litti in ghee and serve with coriander chutney.

5) Bamboo Steamed Fish (Nagaland)

Ingredients

For curry:

1 kilo Rohu
2 tbsp mustard oil
2-3 tomatoes cut in 4 pieces
2 diced onions
1 cup shredded bamboo shoots
5 slit green chillies
1 crushed garlic pod
1 tsp turmeric powder
1/2 tsp Red chilli powder
500 ml water
1 cup chopped shallots
Salt as per taste

To marinate fish:
2 tbsp ginger garlic paste
2 tsp Red chilli powder
1 tsp turmeric powder
1tsp salt
Oil

Method:

* Marinate the fish overnight or for an hour. Heat oil and deep-fry the fish till the pieces are brown. Keep aside to drain the oil.
* In a casserole, heat 2tbsp of mustard oil till it begins to smoke and add diced onions. Stir till it is caramelised.
* Add tomatoes and spices. Add bamboo shoots and water. Cover the pot and cook till the water is boiling, then reduce the flame and cook for 15 minutes.
* Add fried fish and cook for 10 minutes. Spread shallots and cook for 5 minutes.
* Turn off the flame and gently stir without breaking the fish pieces. Put the lid back and let it rest.
* Serve it with rice.

6) Masor Tenga (Assam)

Ingredients

4 Rohu fish
1 chopped tomato
1 chopped potato
1 tsp mustard oil
1 tsp turmeric powder
1 dry red chilli
2 cups of warm water
1 tsp chopped coriander leaves
Salt to taste
Lemon juice

Method

* Marinate the fish with turmeric and salt. Set aside for 15 minutes.
* Heat the oil and shallow fry the fish till brown.
* Heat 1tsp of mustard oil and add dry chilli. Add tomatoes and turmeric powder, saute, and let it simmer. The tomatoes should have become a pulp.
* Add potato, mix and saute. Let it simmer until the oil seperates. Add water and fish, and let it boil for 4 minutes.
* Garnish with coriander and serve with rice.

7) Dalma (Odisha)

Ingredients

200gm raw papaya
100gm potato
75gm brinjal
80 gm drumstick
120gm arbi
20 m beans
65gm raw banana
120gm pumpkin
80gm tomato
100gm onion
150gm Arhar dal
2tsp mustard seed
4tsp cumin seed
2tsp turmeric powder
2 bay leaves
3 dry chillies
3tsp oil
Salt as per taste

Method

* Wash vegetables and cut into medium-sized pieces. Beans and drumstick should be cut in 2-inch long pieces.
* Soak dal in water for an hour. Fry cumin seed and dry chilli slightly and make a fine powder of it. Keep aside.
* Boil 7 cups of water in a pan. Add dal, turmeric powder and cook. When it is half-cooked, add vegetables, and salt as well as the tomatoes.
* When well-cooked, remove from the flame and keep aside.
* Heat oil in a deep pan. Add mustard seeds, cumin seed, bay leaf and dry chilli. Add onion slices when it splutters, and fry till golden brown.
* Add boiled dal and vegetable mixture to it slowly and cover. Sprinkle cumin chili powder and remove from flame.
* Serve with rice or roti.

8) Daal Pitha (Jharkhand)

Ingredients

1/2 cup Bengal gram
2 green chillies
1/2tsp Jeera
1/2tsp salt
2tsp oil
1tbs Grated Coconut
1 cup Rice flour

Method

* Soak channa dal in warm water for 2 hours and grind to paste along with chilli, jeera and salt.
* Heat a pan with oil and add ground paste. Saute for 3 minutes. Put off flame and add grated coconut. Mix it. This will be your stuffing.
* Take rice flour in a bowl. Add salt and mix.Add this to boiling water and mix well to form a soft dough.
* Grease your palms with oil and make a small ball. Fatten it and put a spoonful of stuffing. Close the edges by pressing it. Make several balls.
* Steam it for 12 minutes.
* Serve it warm with coriander chutney.

9) Chilka (Jharkhand)

Ingredients

1 cup rice
1/2 cup channa dal
Salt to taste
Oil

Method

* Wash and soak the rice and dal for 5 hours. Drain the water and grind into a fine paste by adding water.
* To make a thin roti, add a little water and then salt to the batter and mix well.
* Heat a non-stick pan at medium heat. Grease with oil. Pour batter and spread nicely over the pan. Drizzle with a little oil. Cook it for 1/ 2 minute and flip to the other side. Cook again for a few seconds.
* Serve it with chutney or curry.

10) Sajana Saga Bhaja (Odisha)

Ingredients

500gm drumstick leaves
5tsp Moong dal
5tsp shredded coconut
15 cloves garlic
1/2 cup milk
1/2 tsp sugar
3 tsp cooking Oil
1 tsp urad dal
1 tsp mustard seeds
2 dry chillies
Salt to taste

Method

* Separate the drumstick leaves and keep aside.
* Fry moong dal till it turns golden brown.
* Boil a cup of water with milk and sugar in a deep dish.
* When the water starts boiling, pour fried moong dal and heat it.
* Add drumstick leaves in the deep dish and add salt to taste.
* Heat oil in a frying pan and fry garlic cloves till golden brown.
* Add urad dal, mustard seeds and dry chilies to frying pan. Fry for a minute and add drumstick leaves and coconut.
* Let the drumstick leaves cook for 5 minutes. Stir it at intervals. Fry the drumstick leaves till almost dry.

11) Panch Phoran Tarkari (Meghalaya)

Ingredients

2 potatoes cut in pieces
3 brinjals cut in wedges
2 tsp oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1/2 tsp fenugreek seed
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp coriander leaves
Salt to taste

Method

* Heat oil and splutter whole spice seeds.
* Stir-fry vegetables with turmeric, salt and chilli.
* Cook on a low flame with minimum water till vegetables are cooked.
* Garnish with coriander leaves and serve with roti.

12) Kharzi (Arunachal Pradesh)

Ingredients

1 cup boiled rice
1/2 cup chopped spring onion
2 1/2 tsp cheese
4 tsp red chilli paste
1/2 tsp ginger paste
Salt to taste

Method

* Grind cheese with red chilli and ginger paste. Combine with chopped spring onion.
* Mix with hot cooked rice and serve it warm.

13) Thekua (Bihar)

Ingredients

1 cup wheat flour
1/4 cup powder sugar
2 tsp grated coconut
3 tbsp Rava
4 tbsp Ghee
Water
Cardamom powder
Oil

Method

* Add wheat flour, sugar, coconut, rava and cardamom powder in a bowl.
* Add ghee and mix for a few minutes until it becomes crumbly.
* Sprinkle water and knead into a dough.
* Roll out the dough into a disc and cut it with a cookie cutter.
* Heat oil in a pan and fry both sides of the cookies until crispy.
* Store after cooling in an air-tight box. Serve as snacks with tea.

14) Khamen asinba thongba (Manipur)

Ingredients

12 small tomatoes
1 tsp Ghee
1 tsp Kalonji seeds
1 cup sugar
Salt to taste
Small piece of lemon peel

Method

* Heat ghee and roast kalonji seeds and tomatoes till the peel starts separating.
* Remove peel and keep aside.
* Boil water and sugar, salt, lemon peel and roasted tomatoes. Cook until syrup consistency is achieved.

15) Veg Bangwi (Tripura)

Ingredients

1 cup sticky rice soaked for 5 hours
2 tsp ghee
Cashew nuts
Soaked raisins
1/4 tsp salt
Banana leaves

Method

* Roast cashew nuts in ghee and keep aside.
* Drain the rice and mix with ghee, cashew, rasin and salt.
* Make cones of banana leaves. Fill it with the mixture and tie it with a strand from the leaf.
* Steam this for 1.5 hours and serve hot.

16) Sanpiau (Mizoram)

Ingredients

Rice
Chopped garlic
Chopped ginger
Butter
Pepper
Salt to taste

Method

* Pressure cook the rice with all the ingredients and water.
* Garnish with pepper, onions and local spices.

17) Rice Pakoda (Chhatisgarh)

Ingredients

½ rice flour
2tsp chopped onions
2tsp curd
2 green chillies
½ tsp cumin seeds
3tsp coriander leaves
Water
Salt as per taste
Oil

Method

* Mix rice flour, onion, chillies,salt,curd,cumin seeds and coriander leaves in a bowl. Add water to make the batter.
* Heat oil in a pan and add a tablespoon of batter at a time. Deep-fry till they turn golden brown from all sides.
* Serve hot with chutney.

18) Banarasi Ras Wale Aloo (Uttar Pradesh)

Ingredients

4 potatoes boiled and diced
Chopped coriander leaves
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp mustard seeds
1/2 tsp roasted fennel seeds
1 pinch asafoetida
1 tsp amchur
1 tsp pepper
1 tsp coriander
1 tsp red chilli powder
1 tsp grated ginger
2 tsp mustard oil
Salt to taste

Method

* Mix spices with grated ginger and water to make paste.
* Heat oil. Splutter mustard seeds and asafoetida.
Add fennel seeds and spice paste. Add potatoes. Stir till spices are coated.
* Adjust consistency with water and add salt.
Simmer till there is desired consistency.
* Garnish with chopped coriander leaves. Serve with puri.

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