logo
Food Advertising by

Blogging Marathon# 39 – Indian States: Day 18

State: Meghalaya

Dish: Jadoh

We move onto the next North eastern state of Meghalaya today. The name means ‘the abode of clouds‘ in Sanskrit. Just the name makes me think of beautiful sky kissing moutains and luscious greenery and breathtaking landscapes. Coming back to reality, about one-third of the state is forested and the forests are notable for biodiversity of mammals, birds and plants. It was previously part of Assam, but formed a new state in 1972.

Tribal people make up the majority of Meghalaya’s population. The Khasis are the largest group, followed by the Garos and the Jaintias. Meghalaya is one of the 3 states in India to have Christian majority with 70.3% of the population practising Christianity (other 2 being Mizoram and Nagalan, also in the northeastern India).

Cuisine: Meghalayan cuisine is very unique and is quite different from the other states in the northeastern India. Staple food of the people is rice with spicy meat and fish preparations. Each tribe has its own variety of foods. The popular dishes of Khasis and Jaintia are Jadoh, Ki kpu, pickled bamboo shoots etc. Garos on the other hand eat almost any animal, but in day to day life they usually have a simple meal with rice and kapa (this can be made of either meat or vegetables and is cooked with special ingredient called karchi which is made up of filtered ash water).

Today’s Dish: Finding a vegetarian dish from Meghalaya was quite a challenge, so I decided to turn a meat dish vegetarian. Jadoh is a Khasi delicacy and is made with the local red rice and pork. It is a typical Meghalaya dish, known for its aromatic taste and minimum use of oil.

I used store bought Oriental style tofu in place of pork. My initial plan was to marinate soy chunks (meal maker) in some vegan worcestershire sauce to get the meaty flavor, but I was out of soy chunks — so had to resort to an easier plan B. I really liked this dish because it is very clean tasting without a ton of masalas/ spices. I guess I prefer bland food — sometimes and this is one dish I would probably make again.

Recipe adapted from Khaana Khajana:

Print Recipe
Jadoh (with Tofu) Yum
Jadoh (with Tofu)
Course side dish
Cuisine meghalaya
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Rice (I used Jasmine rice)
  • 1 cup Tofu Oriental style - chopped
  • 1 Onion - medium, chopped
  • 1 Ginger " - grated
  • ¼ tsp Turmeric
  • to taste Black Pepper
  • 2 Bay leaves
  • to taste Salt
  • 2 tbsps Cilantro - finely chopped
Course side dish
Cuisine meghalaya
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Rice (I used Jasmine rice)
  • 1 cup Tofu Oriental style - chopped
  • 1 Onion - medium, chopped
  • 1 Ginger " - grated
  • ¼ tsp Turmeric
  • to taste Black Pepper
  • 2 Bay leaves
  • to taste Salt
  • 2 tbsps Cilantro - finely chopped
Jadoh (with Tofu)
Instructions
  1. Wash the rice and drain. Set it to the side.
  2. Heat 2tbsp oil in a wide pan, saute bay leaves, onions, ginger, turmeric and pepper. Cook till onions are lightly browned around the edges.
  3. Add the tofu and fry for 2~3 minutes.
  4. Add the washed rice asnd fry for 2~3 minutes. Then add salt and mix well.
  5. Add 2 cups of warm water and bring to a boil. Lower the heat, cover and cook till all the water is absorbed and rice is cooked through, about 15~20 minutes.
  6. Garnish with chopped cilantro and serve hot.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 39.

An InLinkz Link-up

Share this Recipe

17 thoughts on “Meghalaya — Vegetarian Jadoh (with Tofu)”

  1. The pictures are surely tempting Pavani..I had thought of making it with aloo..but had to ditch it in the last moment..also I knew if it was bland food, I will have only myself to eat..:)

  2. I usually hate tofu but the way you fried them golden actually looks really good

  3. I usually hate tofu but the way you fried them golden actually looks really good

  4. Sounds delicious and looks yum. I like the use of tofu. Maybe this time I will catch hold of some tofu and try it.

  5. Simple and nutritious. Sounds yummy and am sure any vegetables would also work in this dish. Up until last minute, a tofu based jadoh was what I had in my mind too. 🙂

  6. wow thats fabulous you have recreated a veg version for jadoh great pavani 🙂 love the tofu twist to this rice dish!! looks super inviting !!

Leave a Reply

Your email address will not be published. Required fields are marked *