Friday, April 18, 2014

Pukhlein - Meghalaya Special

During this long month marathon, the most challenging regions to cook a dish from its North Eastern regions, am sure my co marathoners will accept this. Its really hard to get a recipe especially for Meghalaya region.Meghalaya is one among the seven states from the Northeastern part of India. As the name says, Meghalaya is the land of clouds and have heavy rainfull during the monsoons.Meghalaya cuisine have unique taste of it own. Meghalaya is the home of three tribes named Khasi, Garo and Jaintia. Obviously this cuisine is a tribal cuisine and its mainly non vegetarian dishes. As like its neighbour regions, rice is the staple food of Meghalaya peoples. The red rice grown locally is relished by the people for its delicious taste. The local people consume meats and pork is the popular meat among the people of the three tribes. The cooking style of Khasi and Jaintia ressembles very much and they use black sesame seeds to temper the pork dishes.Meghalaya is rich in production of fruits like orange,lemon,banana, guava,pineapples, so that the local people love eating fruits.Jadoh is the famous food from Khasi cuisine, this dish is prepared with pork and rice.

Rice cakes are very much popular among the native and they are known as putharo. Pumaloi is an another variety of dry and flaky cake made from rice flour. Among the snacks, deepfried and jaggery sweetened Pukhlein and steamed pusla are the favourite delicacies savored with tea. I chosed to make Pukhlein as they sounds almost like our athirasam but the method was seriously very quick than the famous athirasam. Trust me this dish is dangerously addictive, we couldnt stop munching these fantastic rice cakes.


Recipe Source: Maps Of India
1cup Jaggery syrup
1/2cup Rice flour
Oil for deepfrying

Mix the rice flour,jaggery syrip in a bowl and keep aside for few minutes.

Heat the oil for deepfrying in high flame, once the oil is hot, put the flame in low.

Drop a spoon of the already prepared rice-jaggery mixture to the oil.

Fry in low flame until they turns dark brown.

Drain the excess oil with paper towel.

Enjoy with a cup of tea.

31 comments:

Nandita SS said... Reply To This Comment

I had never heard about this dish Priya!! Looks incredible!!

vaishali sabnani said... Reply To This Comment

Its going to be a Pukhlein Day. .looks nice and crunchy.

Vineetha Sush said... Reply To This Comment

How do u find such recipes Aks..really admire ur cooking passion :) This looks perfect for nibbling with chai :)

Sireesha Puppala said... Reply To This Comment

delicious snack akka ..

Sangeetha Nambi said... Reply To This Comment

Ennanamo seireenga... Dish name kathukave enaku time edukum pola.... Neenga dish panni kalakurenga... Hmmm nadathunga nadathunga....

sathya senthil said... Reply To This Comment

my next post is quick athirasam hehe .this look really tempting no wonder u ppl ate many .

sudha neelam said... Reply To This Comment

These remind me of what we call ariselu. Yummy!

Srivalli said... Reply To This Comment

You have made it well Priya..agree it is going to be Pukhlein day..

AparnaRajeshkumar said... Reply To This Comment

seems like our adhirasam with short cut method :D

Hari Chandana P said... Reply To This Comment

Looks so delicious.. great recipe!!

Nammi said... Reply To This Comment

At first I though these were some tandoori fish or something due to the colour. have a nice week end

kitchen flavours said... Reply To This Comment

Lovely snack!

Gita Jaishankar said... Reply To This Comment

This is new to me Priya, thanks for sharing all these useful info and recipe, looks so good!

Raksha said... Reply To This Comment

I had this many times. Never knew it was so simple to prepare. WIll try now.

Usha Rao said... Reply To This Comment

Love the color of the pukhlein! Very simplified version of traditional South Indian ariselu /athirasam

Ramya Krishnamurthy said... Reply To This Comment

This is similar to ur adhirasam or appam .super akka.first i feel so challenging and the very last minute am out of it due to travel

Sangeetha Priya said... Reply To This Comment

instead athirasam and so colorful sis

Asiya Omar said... Reply To This Comment

New but looks simple,colourful.

Biny's Recipes said... Reply To This Comment

wow love the colour....so simple yet tasty

Varadas Kitchen said... Reply To This Comment

For a dish cooked form a description with no recipe you have done a great job. Nice color too.

Nivedhanams Sowmya said... Reply To This Comment

so well made Priya!!! I also wanted to do this, but changed my mind and did a salad!!

Harini-Jaya R said... Reply To This Comment

My first 2 attempts at making these failed. So settled for another one. Very addictive I imagine.
Cousins of Adhirasam/Ariselu :)

Sundari Nathan said... Reply To This Comment

this looks like greek & latin to me :) Kalakkunga akka!!

Jayanthi Padmanabhan said... Reply To This Comment

looks irresistable. i love adhirasam and I am sure I'll love these as well

Suma Gandlur said... Reply To This Comment

I think these would be a great substitute for athirasams.

Gayathri Kumar said... Reply To This Comment

Looks so yumm Priya. Some what like adhirasam/ appam...

Pavani N said... Reply To This Comment

Yummy looking Pukhlein.

Chef Mireille said... Reply To This Comment

wish I had found this recipe. looks like such a great treat

Nalini's Kitchen said... Reply To This Comment

Very well made phuklein,looks so delicious...

Padmajha PJ said... Reply To This Comment

Well made and the color look so good!

Manjula Bharath said... Reply To This Comment

Oh wow pukhlein looks fabulous aks :) they are making drool here !! perfectly made !!