Its basically, yet another episode from the famous 'Highway On My Plate' food show telecast by NDTV Goodtimes with the iconic anchor duo of Rocky and Mayur.
In this segment, they visit Guwahai and other NE states searching for its authentic cuisines. Quite a fun episode. Go watch it online:
http://goodtimes.ndtv.com/video/video.aspx?id=75966
Do share with your friends.
Bamboo Rice - Sunga Saul
Well, the simplest way is to cook plain rice.. But I am sharing a little tastier one. Try.. you gonna love it. I will add the pictures soon.
Ingredients :
1. A piece of Bamboo ( edible variety), both sides close, if possible get it cut with a handle. My Koka said that "Sungat Diya" is best during October and November as the Bamboos have water in them and the tender variations are avaiable.
2. A fire place to burn the Bamboo.
3. Rice, about half of the Bamboo piece. ( In Assamese, "adha sunga").
4. Dried chicken/pork/meat, if you do not have the dried variety, use small cut chickens.
5. Bamboo shoot, pieced, if you like.
6. Salt.
7. Cardamom (4) and Cinamon (Half inch) along with a few Lavang.
8. One Onion chopped.
9. Little bit ginger garlic - chopped, ( only if you like).
10. Banana Leaves
Process:
Soak the rice for about half an hour. Clean all ingredients and mix in a bowl. Drain water from the rice and mix with the rest of the ingredients ( do not mix the Bamboo and Banana leaves). Open the Bamboo from one end and fill the hole with the Mixure. Pour water, leaving about an inch to fill the bamboo. Close it tightly with Banana leaves. Now roast the bamboo with rice inside in fire place. The outer side will turn dark grey and you will be able to smell it cooked. Remove from flame and open and eat !!!
Note: I cannot specify time for cooking / roasting, as it would depend on the type size and quality of the bamboo also the weather when you are cooking it! So go ahead try it twice and you will be perfect.
You can use the same process for only rice.
Photo Courtesy: Uday@flickr
Addendum: 09/15/2010
Please check out this short video on preparation of sunga saul (bamboo rice)
http://www.youtube.com/watch?v=E--loXwRZL8&feature=player_embedded
Ingredients :
1. A piece of Bamboo ( edible variety), both sides close, if possible get it cut with a handle. My Koka said that "Sungat Diya" is best during October and November as the Bamboos have water in them and the tender variations are avaiable.
2. A fire place to burn the Bamboo.
3. Rice, about half of the Bamboo piece. ( In Assamese, "adha sunga").
4. Dried chicken/pork/meat, if you do not have the dried variety, use small cut chickens.
5. Bamboo shoot, pieced, if you like.
6. Salt.
7. Cardamom (4) and Cinamon (Half inch) along with a few Lavang.
8. One Onion chopped.
9. Little bit ginger garlic - chopped, ( only if you like).
10. Banana Leaves
Process:
Soak the rice for about half an hour. Clean all ingredients and mix in a bowl. Drain water from the rice and mix with the rest of the ingredients ( do not mix the Bamboo and Banana leaves). Open the Bamboo from one end and fill the hole with the Mixure. Pour water, leaving about an inch to fill the bamboo. Close it tightly with Banana leaves. Now roast the bamboo with rice inside in fire place. The outer side will turn dark grey and you will be able to smell it cooked. Remove from flame and open and eat !!!
Note: I cannot specify time for cooking / roasting, as it would depend on the type size and quality of the bamboo also the weather when you are cooking it! So go ahead try it twice and you will be perfect.
You can use the same process for only rice.
Photo Courtesy: Uday@flickr
Addendum: 09/15/2010
Please check out this short video on preparation of sunga saul (bamboo rice)
http://www.youtube.com/watch?v=E--loXwRZL8&feature=player_embedded