6 Special Dishes From The East India
East Indians also love to eat different sweet dishes that are also very famous all over. There are many special dishes that are only found in the eastern region of our country such as different recipes of fish.
India is a country of diverse cultural traditions and food habits. It varies from North to South and from East to West. The eastern part of India includes the cuisines of Bihar, Jharkhand, Odisha, and West Bengali. And we Indians love to eat different variations of foods. All the regions have their own traditional recipes of there Special Dishes that are popular all over. In the East, we eat different varieties of non-veg items such as chicken, mutton, fish, and also many veg items, including some desserts items too.
We prepare these items with a lot of spices. Spice is the main ingredient in the East Indian cuisine. East Indians also love to eat different sweet dishes that are also very famous all over. There are many special dishes that are only found in the eastern region of our country such as different recipes of fish. The special fishes that are very popular among the eastern Indians are Illish and Chingri. We have lots of special dishes made from these fishes in our East Indian cuisine.
There is also a special dish of pork that is made in this region of our country. Mainly the dish belongs to the Portuguese cuisine but we Indians have adapted it according to our taste and from then it has become our cuisine. This recipe of Pork is very much spicy. It contains a lot of red chili and also tamarind pulp to balance the taste. Here in this contest, we will have a look at the various traditional food items of the Eastern Region our country India.
Here Are 6 Special Dishes From The Eastern Region Of India
SORSHA ILLISH (HILSA COOKED IN MUSTARD SEEDS PASTE)
SORSHA ILLISH
This recipe is a combination of mustard seeds with Hilsa fish. The taste is just awsome with steamed rice.
Ingredients
- 4 pieces illish fish
- 1 tablespoon salt
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder
- 5 tablespoon mustard seeds
- 4 green chili
- 1 teaspoon nigella seeds
- 2 tablespoon oil
Instructions
- All we need to do at first is soak the mustard seeds in water for about 30 minutes.
- Now take the fish in a bowl and add a pinch of salt and turmeric powder and mix them with the illish very nicely and keep them aside.
- Next, after 30 minutes drain the water of the seeds and then put the seeds in a blender and half cup of water and 2 green chilies and blend the seeds to a smooth paste.
- Next, put oil in a pan and add the nigella seeds and 1 green chili to the oil.
- Next, add the mustard paste to the pan and stir the mixture for about 5 minutes.
- Now add salt, turmeric powder, red chili powder, and green chili to the pan and stir them very nicely.
- Now add the illish fish to the pan and add 1 cup of water to the pan.
- Add the leftover green chili and cover the lid of the pan and let them simmer for about 10 minutes on low flame.
- Our recipe is ready to be served.
Notes
- You can add green chili according to your taste.
- While blending the mustard seeds add 2 green chili with it, so that the bitter taste of the mustard goes away.
PORK VINDALOO
PORK VINDALOO
This is a famous dish of the Portuguese.
Ingredients
- 500 grams pork
- 5 dried red chili
- 1 teaspoon cumin seeds
- 1 teaspoon poppy seeds
- 2 cloves
- 1 teaspoon black pepper
- 1 teaspoon mustard seeds
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon tamarind pulp
- 1 teaspoon vinegar
- 1 tablespoons salt
- 2 tablespoons oil
- 1 inch cinnamon stick
- half cup onions
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- few curry leaves
Instructions
- Grind the dried red chili, cumin seeds, black pepper, poppy seeds, and mustard seeds. into a powder
- Now take the pork in a bowl and marinate them with ginger paste, garlic paste, tamarind pulp, vinegar, salt, red chili powder, and the powder made.
- Now heat oil in a pan.
- Add the cloves and cinnamon stick to it.
- Now add the onions and fry them till the color turms golden brown.
- Now add the marinated pork.
- Add turmeric.
- Stir them nicely at a high flame for 10 minutes.
- Add 4 cups of water and stir them nicely.
- Next, cover the lid and let them cook till the pork gets softened.
- Our recipe is ready to be served.
Notes
- If you marinate them overnight the taste will be more enhancing.
CHINGRI MACHER MALAI CURRY
CHINGRI MACHER MALAI CURRY
This is a Bengali Dish preparation made with prawns and milk.
Ingredients
- 4 pieces jumbo prawns
- 1 medium sized onions chopped
- 2 cups coconut milk
- 1 tablespoon butter
- 1 teaspoon sugar
- salt as per taste
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon turmeric powder
- 1 tablespoon cumin powder
- 2 tablespoon oil
- 1 tablespoon red chili powder
Instructions
- At first, put 1 tablespoon of salt and turmeric powder in a bowl and coat the fish properly.
- Next heat a pan put oil in it and let the fish fry till golden brown.
- Put the fish aside.
- Next, put some more oil in the pan and also add the butter.
- Now add the onion and fry them till they turn golden brown.
- Next add the ginger paste, garlic paste, turmeric powder, salt as per taste, and cumin powder and stir firmly.
- Now add the milk to it and set it to boil when the gravy thickens and put the fish in and cover the lid.
- The yummy CHINGRI MACHER MALAI CURRY is ready.
Notes
- Fry the fish in low flame.
- Stir the ginger and garlic paste till the raw aroma goes away.
PANTA BHAT
PANTA BHAT
This is generally a rice recipe that is cooked a day before it is served. The rice is cooked and then kept overnight soaking them in water. And then they are served with sprinkling some salt and mustard oil over it. They are basically served with a raw onion and mashed potato balls.
Ingredients
- 2 cups cooked rice.
Instructions
- All we need to do is cook rice.
- Now put that rice in a bowl and add 2 cups of water to it.
- Cover the bowl with a lid and keep them overnight.
- Next morning open the lid and strain the water and add fresh water to it.
- Our panta bhat is ready to be served.
LITTI CHOKHA
LITTI CHOKHA
This is a famous recipe from Jharkhand
Ingredients
- 1 cup flour
- 1 teaspoon salt
- 1 cup ghee
STUFFING
- half cup sattu
- 1 teaspoon salt
- 2 tablespoon mustard oil
- 4 tablespoon onions chopped
- 1 teaspoon kalonji seeds
- 1 teaspoon ajwain
- 1 tablespoon pickle
ALLO CHOKHA
- 1 cup mashed boiled potatoes
- 2 tablespoon coriander leaves
- 1 teaspoon green chili chopped
- 1 teaspoon salt
- 2 tablespoon mustard oil
TOMATO AND BRINJAL CHOKHA
- half cup tomatoes
- 1 piece small brinjal
- 1 teaspoon green chili
- 2 tqblespoon coriander leaves
- 2 tablespoon mustard seeds
- 1 tablespoon lemon juice
- 1 teaspoon ginger chopped
Instructions
- At first, make a tight dough with the atta and water.
- Keep them aside.
- Now to make the filling add the sattu and all the other ingredients to a pan and mix them very well.
- Now make small round balls from the atta dough and put the filling of the sattu inside the balls.
- keep them aside.
- Now make the allo chokha by adding all the ingredints to the smashed potatoes and mix them very well.
- Next, make the tomato and brinjal chokha by chargrill the tomatoes and brinjal.
- Remove the skins of the tomato and brinjal and smash them to a bowl.
- Add all the other ingredients and mix them very well.
- Now bake the atta balls on open fire till they gets cooked well.
- Dip the balls in ghee and then serve them hot with the aloo chokha and brinjal chokha.
ROSOGULLA
RASOGULLA
This is a traditional sweet recipe of Bengal.
Ingredients
- 5 cups milk
- 2 tablespoons lemon juice
- few ice cubes
- 1 cup sugar
- 1 teaspoon saffron
- 1 teaspoon rose water
- 1 teaspoon cardamom powder
Instructions
- All we need to do at first is make cheena out of the milk.
- For making cheena we need to boil the milk and add the lime juice to it.
- After making cheena take a thin cloth and drain the water that comes out from the milk after the cheena is made.
- Now we need to wash the cheena nicely so that the sourness of the lime juice goes away.
- Now tie the cloth tightly and allow the water to drain away completely.
- Now we need to make the sugar syrup.
- For making the syrup we need to add water, sugar, and cardamom powder to a pot.
- Put the pot in flame and let the sugar boil and dissolve. Our sugar syrup is ready.
- Add the rose water to the syrup.
- Now kneed the cheena very smoothly for about 5 to 10 minutes.
- When the mixture turns smooth take small portions of it and make small balls.
- Now again heat the sugar syrup and put the small balls in it one by one.
- Let them boil for 5 minutes.
- Our rosogolla is ready to serve
