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Boiled Rice

24
Aug

Pulao

Pulao is a great alternative to plain boiled rice and accompaniment for any main course, It can be vegetable or meat-based mostl

Photo Courtesy: 
http://thumbs.ifood.tv/files/Vegetable%20Pulao.jpg
18
Aug

Folk songs of Assam

An old khasi song sung on the occasion ofjhum cultivation by
mixed group of men and women -
'Three times with a hoe we dig the earth
And three times we dance in a chain
With the hoe in both our left and right hands'
In a ballad of a young Assamese wife's sorrow who is ill treated
by her in-laws (Goswami, 1970)-
'Never did I have a kindly word ...

Sitting in the morning sun I cured banana spadix,
Even then my little brother was given only rice
Oh my dear
Even then my little brother was given only rice'
A ballad of Dimasa -Kachari known as 'The ballad of Johaya'-

File Courtesy: 
ICAR NEH
18
Aug

Folk songs

An old khasi song sung on the occasion ofjhum cultivation by
mixed group of men and women -
'Three times with a hoe we dig the earth
And three times we dance in a chain
With the hoe in both our left and right hands'
In a ballad of a young Assamese wife's sorrow who is ill treated
by her in-laws (Goswami, 1970)-
'Never did I have a kindly word ...

Sitting in the morning sun I cured banana spadix,
Even then my little brother was given only rice
Oh my dear
Even then my little brother was given only rice'
A ballad of Dimasa -Kachari known as 'The ballad of Johaya'-

File Courtesy: 
ICAR, NEH. Umiam
17
Aug

Angarkar roti (thick rice cake) and paan roti

Ingredients: Rice flour,water ,salt , boiled rice (not necessarily),oil
Knidle whole ingredients

Method of Preparation:

Switch on gas and heat the tava
Spread oil on the tava
make thick rotis by hand n put it on tava.
Rost it both the side and serve it with any cooked vegetable , chatney
Note : (with flour you can add fine chopped onion , green chili n fresh chopped coriander leaves)
Paan roti

File Courtesy: 
IGKV, Raipur
17
Aug

Chausela (rice puri)

Ingredients: Rice flour,water ,salt , boiled rice (not necessarily) Cooking oil.
Method of Preparation:
Take Rice flour add hot water, salt and a small portion of boiled rice (if available) kindle all the ingredients and make tight dough.
Heats the pan on flame pour cooking oil.
Start making small balls and roll it into small pooris.
Deep fry both the side into hot oil until it turns golden browns.
Serve it hot with pickles or chatney .
Note : This pooris can last for 2 days which you can carry during your travels also.

File Courtesy: 
IGKV, Raipur
13
Jul

Karam Parva festival of Jharkhand

Karam Parva:

This festival is celebrated in the month of 'Ashwina' or 'Kartika' and the auspicious day in fixed by the village meeting. A 'Karam Bough' is planted on the altar in the middle of village. The village maids offer molasses non-boiled rice, flower and vermillion then story of 'Karamdharan', the God of fate is recited and it continues amidst dance, song and beating of drums till morning and then immersion of 'Karam Bough' is solemnised with the blessings of God of fate the life becomes enriched with health and this is their sincere belief.

13
Jul

Ero Festival (Paddy sowing festival) of Jharkhand

Ero Festival (Paddy sowing festival):

The Santals, Mahali, Bhumija and Lodha celebrate this festival on the day of 'Akshitrutiya' to worship mother earth with religions flavor and enthusiasm. The black cock is offered as sacrifice with non-boiled rice, flower, Vermillion and incense sticks to propitiate mother earth for bumper harvest, prosperity peaceful and disease free life. Dance amidst traditional tribal songs and beating of drums rent the air, which makes the festival quite enjoyable.

11
Jul

Plain White Rice/ Boiled Rice

 Rice is boiled in water and is by far the most common way rice is consumed in India.  The method of cooking varies according to regional and cultural tastes. Some prefer it to be cooked soft, separated grains are liked by some and some like it to be sticky .In general to one cup of rice, two cups of water are added and is either pressure cooked or in an open vessel.

Photo Courtesy: 
P Leecher
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