6 Lip Smacking Recipes from Arunachal Pradesh | Food | Nelive

6 Lip Smacking Recipes from Arunachal Pradesh

Apr 28, 2016 21:44

The North East is the stronghold of tribes originating from various regions of South East Asia and their lifestyle reflects their roots. Cuisine is another mirror to their cultural identity. Simple, earthy and delicious, food from North East regions may lack the refinements of Mughlai foods but it is healthy. Arunachal Pradesh is one state where you will find a range of homely, healthy fare. Rice is the staple.  Meat, fish and green vegetables are important ingredients, usually boiled. You can try a few dishes described here.



Courtesy : www.matadornetwork.com

Noodles are popular everywhere. The Chinese and the Japanese have their own version and the Italians call it pasta. In other parts of India it goes by the same of seviyan. Noodles can be made of rice flour or wheat flour. You can use either for this thenthuk but the rice flour noodles give a more authentic taste.  Here is how to make authentic Thenthuk:

Ingredients for dough:

1 cup rice flour


Salt to taste

Water to make

Make dough by adding oil, salt and water to the flour and knead thoroughly.

Broth ingredients:

2 small tomatoes finely chopped

One onion finely chopped

Vegetable or chicken stock

Ginger and garlic paste 1 spoonful each

Oil 2 tablespoons


Soy sauce

Heat oil in a pan and add ginger garlic paste and fry till brown and then add onions and stir fry until tender. Add tomatoes and cook until they become soft. Now add soy sauce and chicken stock (or vegetable stock) or just plain water and boil.

Make small balls of dough and roll flat and then cut into thin strips. Put these strips into the boiling soup and stir. The noodles will absorb water and thicken. Garnish with pepper and coriander leaves and serve.



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It sounds exotic but it is, in reality, a simple dish. The Monpas eat Zan as a staple. It is prepared using millet flour. It is the Arunachal Pradesh equivalent of porridge with a tribal twist. This is how you make it:


Millet flour: ¼ cup

Ghee or Oil: 2 tablespoons or more

Cabbage, carrots, spinach or lettuce, diced and blanched

Salt to taste, pepper if you like

Water to make

Take a flat bottom pan and put it on the flame. Add oil or ghee and then add millet flour and keep stirring to fry it until it emits a nice roasted smell. Now add water and stir vigorously to remove lumps and keep on adding water until you have a thin gruel. Add blanched vegetables and salt, pepper and then boil until the porridge thickens. Garnish with coriander and serve with soy sauce.




Courtesy : http://www.himalayanglacier.com/blog/wp-content/uploads/2015/01/momo.jpg

The Monpas of Arunachal have their own version of samosas so popular elsewhere in India. The only difference is momos are steamed and make use of vegetables for the filling instead of boiled mashed potatoes. They are healthy and filling. You can use a variety of vegetables or even fish and chicken for the filling.

Ingredients for dough:

Rice flour or maida: 1 cup

Salt to taste and 2 spoons oil

Water to make

Make dough by mixing all ingredients and adding water just enough to make soft, smooth dough that is not too soft.

Ingredients for filling

One finely chopped onion

One cup finely chopped cabbage

One cup crumbled tofu or paneer or boiled chicken pieces

Ginger juliennes

Garlic cloves chopped into fine pieces

Green chilies chopped fine-2

2 spoons red chili powder or less


Soy sauce 1 spoon

Coriander leaves ¼ cup chopped

Oil: ¼ cup

Heat oil in a pan. Add onions and fry until tender and then add ginger and garlic and fry a bit. Add green chilies, cabbage, red chili powder or pepper powder and stir fry for a short time. Remove from flame and add the other ingredients and soy sauce and mix.

Make small ball of the dough and roll flat. Put one spoonful of filling in the center and lift up the edges and pinch them together. Prepare momos and keep them ready for steaming.

Put momos in a woven bamboo basked or in a metal sieve. Put water in a large container and boil. Place the bamboo basked over the container and cover and steam for 30 minutes. Serve with  hot and sour red chili sauce.

Misa Mach Poora or Grilled Shrimps

Misa Mach Poora

Misa Mach Poora is not exclusive to Arunachal Pradesh but it is a dish worth trying. The grilled shrimps are simply melt in the mouth and heavenly.


3 cups shrimps, deveined and shelled

1 big onion finely chopped

2 teaspoons lime juice

12 pepper corns

2-3 spoons mustard oil

1 teaspoon turmeric powder


1 teaspoon coriander powder

Rub turmeric and salt into shrimps and put aside. Put water in a pan, add coriander and pepper corns and boil. Add shrimps and cook at high heat for 2 minutes. Remove water and add oil and mix. Grill the shrimps over charcoal or in a griller.

Garnish with lemon juice and enjoy with rice.

Bamboo Shoot Fry

Bamboo Shoot Fry

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Think North East and you think of bamboo shoots. Bamboo shoots are a different taste and one must try bamboo shoot fry to get a taste of authentic Arunachal cuisine.


Tender bamboo shoots 250 grams to 500 grams

2 spoons baking soda

1 teaspoon fenugreek seeds

4 dry red chilies

1 cup mustard oil

salt to taste

Remove hard scales of the bamboo shoots using paring knife and then cut to small pieces.

Add baking soda, mix and put aside

Put oil in a pan and heat and then add fenugreek seeds and brown and then add dry red chillies.

Put bamboo shoots in the pan and cook on slow flame. Add salt, stir until dry and then serve.

Fish Stew

Fish Stew

Courtesy : http://4.bp.blogspot.com/-BU2poassK5g/VYzkIavvjuI/AAAAAAAANTk/J_z3Ud19bG...

Arunachal Fish stew is simple to make and delicious. If you can get genuine Assam skin, so much the better otherwise make it without the Assam skin.


Assam skin and juice 1 cup

Make a paste using garlic, ginger, shallots, green chillies and bua belamning (a sour fruit found only in this region)


Dried red chilies

Fish, 200 grams, cleaned, washed and cut to pieces

Sugar-1/2 spoon

Salt to taste

Heat oil and fry the paste. Next, add spinach and cook till tender. Add Assam skin and cook. Next add chilies and Assam juice and cook. Add fish, stir, cover and cook for 10-15 minutes. Add salt and sugar to taste.


Apr 28, 2016 21:44

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