what to eat in arunachal pradesh

Gulab Jamun
1. These are small balls which are prepared from Mava and then wrapped in wheat flour to be fried in pure ghee. Once the balls turn golden brown, they are ready to be dropped in sugar syrup for added taste. .....
Bhajji
2. Bhajji or bhaji is a spicy Indian snack similar to pakora or potato fritters, with several variants. It is usually used as a topping on various Indian meals but has become popular to eat alone as a nack.[citation needed] It is a popular street food in Maharashtra, India and can be found for sale in streetside stalls, especially in dhabas on highways.Apart from being a must in the traditional Maharashtrian Hindu meal on festivals and the like, bha .....
Green bean
3. Green beans, also known as string bean, snap bean in the northeastern and western United States, or ejotes in Mexico, are the unripe fruit of various cultivars of the common bean (Phaseolus vulgaris). Green bean cultivars have been selected especially for the fleshiness, flavor, or sweetness of their pods. .....
Buttermilk
4. Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., the Balkans, the Middle East, Turkey, Afghanistan, Pakistan, India, Sri Lanka and the Southern United States) where unrefrigerated fresh milk sours quickly, a .....
Dal
5. Dal or pappu or paripu is a dried pulse (lentil, pea or various types of bean) which has been split. The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka. The word dal is also used to name the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice in .....
Papadum
6. Papadam, pronounced as poppadum is a thin, crisp discshaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips .....
Mango pickle
7. Mango pickle refers to a variety of pickles prepared using mango. This is a very popular pickle in South Asia and India. These sometimes spicy pickles are also available commercially. .....
lemon pickle
8. Preserved lemon or lemon pickle is a condiment that is common in Indian and North African cuisine. It is also known as country lemon and leems. Diced, quartered, halved, or whole, lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well. The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it i .....
Achaar
9. Achaar, also known as South Asian pickles or Indian pickles, are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafoetida, red chili powder, turmeric, fenugreek, and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles to make mixed vegetable p .....
Thecha
10. Thecha is vegetarian Maharashtrian food preparation. It is prepared crushing together green or red chilies, salt and garlic, oil/ghee and cloves may be added. It is served with dishes like pithla bhakri. or is eaten with bhakri. A regional variation is the varhadi thecha. It has been described by Sanjeev Kapoor as a popular relish. .....
Jalebi
11. Jalebi, or Jilapi, or Jilawii is a sweet popular in countries of the Indian Subcontinent such as India, Bangladesh, Nepal, Pakistan and Sri Lanka, and in many countries in the Middle East and North Africa, like Iran, Iraq, Jordan, Syria, Palestine, Lebanon, Egypt, Tunisia and Algeria. As well as several East African countries such as Zanzibar, Comoros and Mayotte. It is made by deepfrying a wheat flour (maida flour) batter in pretzel or circular .....
Amras
12. In J. R. R. Tolkiens legendarium, Amras is a fictional character, the twin brother of Amrod being the youngest sons of F .....
Laddu
13. Laddu or Laddoo is a ballshaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions. .....
Momo
14. The origin and etymology of momo in Nepal is uncertain but the dish is thought to be rustic in origin. Since this dish was initially popular among the Newar community of Kathmandu valley, one prevalent belief is that Newari traders brought momo techniques from Lhasa, Tibet. They modified the seasonings of the dish with available ingredients, using water buffalo meat, and gave the dish a Nepali name. .....
Rice wine
15. Rice wine is an alcoholic beverage made from rice. Unlike European wine, which is made by fermentation of naturally occurring sugars in sweet grapes and other fruit, rice wine is made from the fermentation of rice starch that has been converted to sugars. The process is somewhat similar to the mashing process used in beer and whiskey production but differs in the source of the enzymes that convert starch to sugars. In rice and other cereal wines, .....
Alcoholic beverage
16. An alcoholic beverage is a drink that typically contains 3% .....
Thukpa
17. Thukpa is a Tibetan noodle soup, inspired from China. It originated in the eastern part of Tibet. Amdo Thukpa (especially Thenthuk) is famous among Tibetan and Nepalese people. Later it became popular in Bhutan, and in the states of Sikkim, Ladakh, Arunachal Pradesh, and some other parts of India. The food is widely available in these regions. There are numerous varieties of Thukpa in Tibetan tradition, including. .....
Fish
18. Indian fish dish are renowned world over for lip smacking curries, tikkas and tandoori fish. Fish tikkas and pakoras are served as accompaniment or starters. While fish curry, fish kofta curry, fish korma are served in main course. Here we provided some of the exotic Indian fish recipes. .....
Meat
19. Meat is animal flesh that is eaten as food. Humans are omnivorous, and have hunted and killed animals for meat since prehistoric times. The advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle, and eventually their use in meat production on an industrial scale. Meat is mainly composed of water and protein, and is usually eaten together with other food. It is edible raw, but is normally eaten after i .....
Leaf vegetable
20. Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods. Nearly one thousand species of plants with edible leaves are known. Leaf vegetables most often come from shortlived herbace .....
Chili pepper
21. The chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain, Australia, New Zealand, India, Malaysia and other Asian countries, the word pepper is usually omitted. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8methylNvanillyl6nonenamide) and several related chemicals, collectively called capsaicinoids. Chili peppers originated .....
Panch Phoron Taarkari
22. This dish is the mixture of all types of vegetables. There are cold milk and dry spices are added to it Turmeri,sugar,chillies are added to this dish.It is prepared by adding enough water .....
Koat Pitha
23. Take six pieces of ripe mashed bananas and mix it with jaggery. Fold rice flour slowly into the mixture of banana jaggery. Next heat the oil and then spoon the batter in the hot oil keeping it on a medium heat. When the pithas have turn golden brown drain them on brown paper. This sweet dish is ready to serve. .....
Misa Mach Poora
24. Uncooked shrimps are required to prepare this dish These shrimps are greased in banana leafs.It is prepared in mustard oil and water with coriander,peppercorns .....
Arunachal Pradesh Laksa Stock
26. This dish is prepared from boiled flakes of noodles. It is cooked in spiced paste and daun kesom.It is garnished by cucumber,pineapples,onions and chillies .....
Dal and Eggs
27. This dish is prepared from masoor dal,moong dal and afar dal. By adding various spices a tomato paste is prepared with whole egg. The whole sauce with whole egg is poured in dal before serving .....
Peda
28. Peda, Pheda or Pera is a sweet from the Indian subcontinent, usually prepared in thick, semisoft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word pera is also generically used to mean a blob of any doughy substance, such as flour or (in the case of the sweet) khoa. Origin of Peda may be credited to the .....
Chourishi Systems