Nov6,2023
Kangsoi is one of the easiest Manipuri dishes to make. It's healthy and very hard to mess up. The dish is completed with a garnishing of ginger and coriander leaves and of course tomatoes.
Mizoram Style Hmarcha Rawt (Roasted Green Chilli Chutney) is a recipe from North East India. It is a tangy and spicy chilli chutney locals of Mizoram prefer having with main dishes.
Til chutney or sesame seed chutney is a blend of different native styles with significant regional variations and some external influences.
Anishi is the processed taro (Yam) leaves used as an ingredient in traditional Naga food. It is the fermented taro leaves made into patties
It is made with onions, tomatoes, green chillies, and spices and sometimes cottage cheese is also added.
It is a spicy tomato chutney which is traditionally served with pork side dishes and hot steamed rice.
A spicy chutney made from fermented soya bean and chilli, pehak is a side dish. The chilli used as the main ingredient is king chilli.
A popular side dish to most Garo fare, this chutney is made with banana flowers.