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Mana, Niti, Malari has variety of dishes and most of them are prepared using oil and fat. Spices and herbs like corriander, ginger, garlic, cinamon, cardamoms, cloves, aniseed and asafetida are used in different combinations and flavours. Salt pepper and chilly are added to curries while they are being cooked and are not sprinkled at the time of serving. Cereals like rice, wheat and maize form part of the staple food. Rice is consumed in large quantity while wheat forms an important part of the diet. Eating habits as well as styles differ slightly from place to place. One can also experience different types of Beverages.
     ___________ *** Enjoy :: Variety of Dishes of Rongpa'z ***  ___________
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    ARSA:

    Ingredients: Rice flour (Chawal ka atta) - 2 cups Butter Oil (Ghee) - 150 grams Resins - 100 grams Sugar - 1 1/2 cups Water - 1 cup
    Method:    [a] Heat the water and dissolve the sugar in warm water. Allow the solution to cool and sieve it through a muslin cloth. Set aside.
    [b] Add the sugar solution gradually kneading the rice flour into a soft dough. Place an iron frying pan (kadai) on a moderate flame. Pour about 100 grams ghee in it. When the ghee gets moderately hot deep fry small poorie like arsas made out of the dough.
    [c] Cook each arsa till it becomes brown. Remove off the flame.
    MAAR JYAA: [Salted tea]
    Ingredients:  Salt,Ghee[butter],Jyaa Rang [tea leaf ],Sattu (a floured wheat and kodo), sugar
    METHOD:
       Boil the water with tea leaf in a thick bottomed pan .After boiling water purify it. Add Ghee and salt as desired according to taste upload the boiled tea in a Dangbo [a special pan wooden bamboo] and pull the knob of  Dangbo while its colure  may changed whitish brown. After drinking jyaa add sattu with sugar this past seems too tasty.
    MANDUA KI ROTI:
    Ingredients : Mandua flour(600 Gms),Wheat flour(200Gms),Water
    Method  [a] Mix Mandua flour and wheat flour well. Prepare a stiff dough with water.
    [b] Divide into even sized balls and roll out into Chapppaties. Cook both sides on slow fire.
    [c] Ensure that the Chappaties have been cooked well.
    PAKORA [URAD KI]:
    Ingredients: Urad Dal (500 Gms), Salt(according to taste) Sesame seeds (5Gms),Hot spice(2 Tbsp), Green coriander leaves(1/2 bunch),Green chillies (5-8) oil.
    Method:   [a] Soak Urad Dal overnight strain and Grind the Dal to a fine paste. Add jeera powder, Hot spice and salt, Mix well. Make small balls by applying water on the palms. Coat the balls with sesame seeds. Deep dry fry in oil.
    [b] Coat the balls with sesame seeds. Deep dry fry in oil.
    [c] Serve hot with chutney.
     
    LANG:
    Ingredients:  Kull Dal (300Gms),Coriander powder (1Tspb),Turmeric powder(1Tspb),Hot spice (1/2Tspb),Ginger Garlic paste (1/2Tspb),Chill powder (to taste),Jambu chura 5-6, Butter Oil (Ghee) - 150 grams Resins - 100 grams Sugar - 1 1/2 cups Water - 1 cup
    Method:    [a] Heat the water and dissolve the sugar in warm water. Allow the solution to cool and sieve it through a muslin cloth. Set aside.
    [b] Add the sugar solution gradually kneeding the rice flour into a soft dough. Place an iron frying pan (kadhai) on a moderate flame. Pour about 100 grams ghee in it. When the ghee gets moderately hot deep fry small poorie like arsas made out of the dough.
    [c] Cook each arsa till it becomes brown. Remove off the flame.
     

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