Have you ever taken powdered rice? If no then have a look into the Meghalayan cuisine, you will find a special kind of a rice called Pudoh. Pudoh is a special cuisine of Meghalaya and those who love to experiment different food items, Pudoh is a completely different item to try their hands in. Meghalaya is a state where variety of rice items are available which are cooked in different occasions. Jadoh, putharo, pudoh all are different types of rice which are available in different seasons and meant for different festivals. The Meghalayan people are fond of spicy and delicious food items. Another notable thing is that they love to add meat specially pork to many of their items. Use of pork undoubtedly enhances the taste of any cooked item. Meghalayan cuisine Pudoh is also made with pork. This special dust rice is steamed along with pork in a bowl. The whole preparation is done in a low heat so that the stuff inside the bowl gets enough time to get boiled. Pieces of pork gives the whole item a sumptuous look that makes it simply irresistible. This rice is delicately served with items prepared with meat. This superb quality rice is served during various occasions of Meghalaya. Meghalayan rice Pudoh is largely served during occasions like marriage or in other carnivals of Meghalaya. Delicious meat items teams best with Pudoh, one may take other spicy vegetable or fish items also along with this rice.
2. Sabudana vada
Sabudana vada also called sago vada, is a traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh. In other parts of country, Sabudana vada are the best option to have when fasting. Therefore, this filling and nutritious snack is served usually during religious festivals and during fast/vrat/upvaas especially in Navratri vrats. Like all vadas, these are best eaten fresh. Sabudana vadas are crunchy and simply melt in the mouth leaving the stomach full and the tongue craving for more. Methods of preparation are simple, but time consuming, as the main ingredients used in preparation of Sabudana vada require some processing. For example, sabudana (sago), the main constituent of vada, need to be soaked overnight; potatoes need to be boiled, peeled and then mashed; and peanuts need to be roasted and ground to a coarse powder after removing their husks. Additional ingredients of Sabudana Vada include: Red chili, Green chilies and Coriander leaves (finely chopped), salt and vegetable oil (for deep frying).
Related: Famous Foods of Meghalaya
For the food lovers who love to taste different recipes from different places of India and the world as well they will surely love to try the exotic Meghalayan cuisine. When it is to name a different type of rice cooked by the Meghalayans, then it is Jadoh which is mainly taken by the Khasi community of Meghalaya. Ads by OffersWizardAd Options Meghalaya is a state which shows a variation in its food habits. There are different tribal communities who are having different food habits. But more or less all the Meghalayan people are fond of hot and spicy foods. Most of the recipes of Meghalaya are made with lots of chilly and other ingredients. The Khasi community is fond of this special dish called Jadoh of Meghalaya. The Meghalayan cuisine are veritable not only in their taste but also in their preparations. Another noticeable thing about the Meghalayan food is that they have a variety of colors. The Meghalayan food Jadoh is a delicious rice meal which attracts the attention mainly due to its color.
4. Zunka Bhakar
A native Maharashtrian chick pea flour recipe eaten with Bhakri (flat bread made either with bajri (Pearl millet) or Jwari (Millet)
Khasi people of Meghalaya have a distinctive cuisine which has got lots of variety. The variety is not only in their style of cooking but it also can be seen in the color and taste of their foods. Jadoh, Putharo, Pudoh, Pukhlein are some varieties of rice that are available in the Meghalayan market. People of that state consume these rice on different occasions and seasons of the year. Among them the Meghalayan rice Pukhlein is very popular among the natives of Meghalaya and has become an essential part of many occasions. The recipe of Pukhlein is given below: The Pukhlein is a powered rice which is easily available in the markets of Meghalaya. Mix jaggery with this rice according to your likings. Once the mixture is prepared, then keep that aside for a while. Put a pan on the oven and let it get hot first. After a couple of minutes pour oil into the pan and minimize the heat. Once the oil starts getting hot, pour the jaggery mixed dust rice into the hot oil. Fry the rice in a low heat until the whole mixture appears brown. Remove the rice from heat and then keep it in a bowl. Khasi rice Pukhlein is desired to be served hot as only hot Pukhlein can give the crispy taste to it. Pork and fish items are best items that can be taken along with this rice. One can serve this rice along with meat, fish or other spicy foods. Taste this north eastern rice Pukhlein; you will surely love to have it once again.
Related: Top Breakfast Recipes of Meghalaya
6. Meghalaya Kyat
Drinks have become a part and parcel of any occasion. A perfect drink adds flavor to any occasion. Drink provides zing for any celebration. As such, it is a necessary item for any occasion. The Meghalayan drink Kyat is such an item without which this community cannot think of any party or celebration. It is a must thing of the Meghalaya parties. One need not have to search for Kyat of Meghalaya because this is such a popular drink that every local bar keeps Kyat to serve the visitors of Meghalaya. This Meghalayan brew Kyat is a very tasty drink and very popular among the natives of Meghalaya. The Meghalayan inhabitants are fond of spicy and delicious foods. Most of the Meghalayan people are nonvegetarians and meat is a regularly consumed item for all the nonvegetarians of the place. For any occasion it is the pork which has to be served to the guests. Even special rices are there to add delicacy to the Meghalayan cuisine. If on one hand the Meghalayan people are careful about different recipes then on the other they are quite conscious about serving drinks to their guests also. Kyat of Meghalaya is different from other local products. This drink is specially made from fermented rice which has a different taste and flavor. The people of Meghalaya cannot think of any occasion or celebration without this drink. People from outside who come to Meghalaya also loves to taste this special drink known as Kyat.
Colocasia is a genus of 25 or more species of flowering plants in the family Araceae, native to tropical Polynesia and southeastern Asia. Common names include Elephantear, Taro, Cocoyam, Dasheen, Chembu, and Eddoe. Elephantear and Cocoyam are also used for some other largeleaved genera in the Araceae, notably Xanthosoma and Caladium. The generic name is derived from the ancient Greek word kolokasion which in the Greek botanist Dioscorides (1st century AD) meant the edible roots of both Colocasia esculenta and Nelumbo nucifera. It is thought that the edible roots of Colocasia esculenta have been cultivated in Asia for more than ten thousand years.