Meghalayan cuisine is the local cuisine of the Indian state of Meghalaya. Meghalaya is also one of the seven sisters and home of three Mongoloid tribes, has a unique cuisine of its own, different from other states in the north east of India. The staple food of the people is rice with spicy meat and fish preparations. They rear goats, pigs, fowl, ducks and cows and relish their meat.The popular dishes of Khasis and Jaintia are Jadoh, Ki Kpu, Tung-rymbai,and pickled bamboo shoots, whereas for Garos they eat almost any animals besides domesticated, but in day to day life they usually have a simple foods such as rice with kapa (cook with special ingredient called karchi which is made up of filtered ash water), kapa can be of different kinds such as with various kind of meats, vegetables,etc. Besides these for garos there are different kind of famous foods such as steaming of foods like minil songa(sticky rice prepared by steaming), sakkin gata,etc. these steaming of foods are prepared like that of momo (dumpling) foods in fist vessel water is added and in second one they put a preparing foods and bamboo shoots is one of the favorite among garos and also nakam(dry fish), dry meat(smoked),etc. Like the other tribes in the north-east, they ferment rice beer, which is consumed in religious rites and at major ceremonies and celebrations. Info source :Wikipedia
I found the recipe here.This recipe contains Pork and after a lot of thinking I replaced the pork with skinned potato cubes. The taste was amazing and we enjoyed it a lot. I served it with Bhindi , curd and salad. This is my entry for Indian states cuisine BM#39.So let’s start the recipe . Yum
Ingredients:
2 cups rice (Jadoh rice )
2 potato , cut in cubes with skin
1 onion,chopped
1tablespoon ginger , grated
1/2 teaspoon turmeric powder
1 teaspoon black pepper, ground
salt-to taste
2 bay leaves
2 tablespoon vegetable oil
Few coriander leaves, chopped
Method:
Heat oil in a cooker or pan . Add the onions,ginger ,turmeric and black pepper and fry till oil separates.
Burn the tip of the bay leaves and immediately drop it in the pan. Add the potato. 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 if using pan or cook for 1 whistle if using pressure cooker.
interesting conversion..liked the rice with potato..
Even I made jadoh. Looks good.
Wow that surely looks amazing..I was also thinking of making it with Aloo..but couldn't get time to make this..very good choice..
Loved ur veg version of Jadoh, looks inviting with wonderful flavors.
Yummy one pot meal …Loving it
Nice substitution. The dish looks so good on your platter.
o my Gosh; wonderful meal 🙂
very well made Sapana, looks very tempting
Looks very delecious, tempts for spice-lover like me an lot
nice substitute!!! the platter is so awesome!!
A good choice. Glad you were able to substitute and it veg.
please pass along that plate sapana.. looks fabulous
Jadoh with potatoes look very nice…
Same pinch. I made Jadoh too, but I'm liking your veg version, will give it a try soon.
what a great version with potato
Love the rice and potato combo! This one gets made soon!
Loved your veganised version of jadoh.
jadoh is made out of the blood of chicken or pork…i guess…but i have tasted it…and it taste good
also dohjem and doh masi are also very tasty