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Recipes - Meghalaya Cuisine


Panch Phoron Taarkari,

100 gms. Pumpkin diced
2 Large potatoes diced
1 Large brinjal diced
2 Large dry chillies slit
2 Tbsp oil
½ tsp Fenugreek seeds
½ tsp Aniseeds
½ tsp Mustard seeds
½ tsp Cumin seeds
2 Bay Leaves
2 Green chillies chopped
1 tsp Turmeric powder
tsp cold milk
½ tsp Sugar
Salt to taste


Heat the oil and add all the dry spices.Stir-fry the spices, add the cut vegetables and mix well. Add the green chillies, sugar, salt, turmeric and mix thoroughly. Pour enough water and add milk to cook the vegetables.Simmer till vegetables are tender and the water is absorbed. Serve hot with rice or poori.


Poora Haah,

1 Medium duck
2 Egg
4 slices white Bread
1 Large onion chopped
1 Large potato cubed
3 tsp Lime juice
½ tsp Black pepper powder
2 Large green chillies, chopped
1 bunch Coriander leaves, ground
2 stalks Green spring onions, chopped
1 tsp Vinegar
1 tsp Chilli powder
1 cup Cooking oil
Salt to taste


Remove the giblets, clean, wash and chop them fine.  Clean and wash the duck, do not cut it but keep it whole. Mix the salt in the lime juice and rub it all over and inside of the duck. Keep it aside for 15 minutes. Break the bread slices into crumbs, mix it with the potato cubes.  Mix all the ingredients and half the cooking oil.  Beat the egg well and fold it into the mixture. Add the cleaned giblets into the mixture and stir well.  Rub the remaining oil all over the duck and stuff the mixture and truss well. Roast the duck over open charcoal fire or in a hot oven for half an hour or till it is done. While the duck is cooking, baste it with a little cooking oil at intervals.  Serve hot with boiled rice and roasted potatoes.

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