Do’0 Modipol (Chicken with Raw Papaya)

For some, this must seem like the strangest combination. But, in fact, this is a must try. The taste is completely different and really yummy!

So, this is how it looks:

Do'o Modipol

Serves: 2


Chicken – 200 gms curry cut medium pieces

Ginger – 1 teaspoon finely chopped

Salt – To taste

Chillies – 2 – 4 Slit from the middle (Per your taste)

Raw Papaya – 1 and 1/2 cup chopped

Cooking Soda – 1/4 teaspoon


  1. Throw in all the ingredients into a pan, including the chicken. Do not forget the Soda.
  2. Do not add any water at all.
  3. Cook uncovered in it’s own juices. Stir every now and then.
  4. Keep on medium flame for about 10 mins or so, till the juices completely seep off from the chicken and the raw papaya.
  5. Then, bring to simmer. Cover slightly and cook till chicken turns soft and tender.
  6. Serve hot with some plain steamed rice.

Na.kam Chutney Rasin mung/ Dryfish Chutney with Onions



5 small Dryfish (Na.kam)

3 fresh green Chillies

Chopped Onions – 1

Salt – To taste

Water – 1 teaspoon

Mustard Oil – 1/2 teaspoon

Coriander – as per liking


  1. Put all ingredients in a pestle/ mixer.
  2. Grind all of them into a rough paste.
  3. Serve with some dal and rice.

Wak Jo’krapa on TNT Magazine

Wow, people..!! Have a look at this recipe.. That too on TNT Magazine(The North-East Today)…I was really happy and excited to see this… However, when I actually went through it, it just looked so familiar… Well, you might have guessed it… It was copied word to word from my very own blog…… I wish they had mentioned this link somewhere in their recipe page 😦 … anyways, I am happy that this blog is getting noticed and that my page is the first link when you search for ‘Garo Recipes’ on Google :D…something to cheer about…

Take a look:

Screen Shot 2014-01-25 at 3.20.14 PM

Gal’da Na’kam/ Dry Fish with a tangy green vegetable

galda nakam


Dryfish/ Na’kam – 100 gms

Gal’da/ Tangy green vegetable – 3 cupfuls washed and cut

Green chillies – 5-6 slit from the middle

Salt – To taste


  • Add all the ingredients mentioned above in a container.
  • Boil in low sim. Do not add any water before boiling. Water will come out of the green vegetable.
  • Cover and cook on low flame till the dry fish becomes tender and cooked.
  • Taste the salt and lower from the gas.

Serve with some plain rice :). Yummy!!!

Do’o kappa / Chicken Garo style :)

Ah! Finally, I have added this recipe… I had been waiting to try this out… It was yum, I tell you…  🙂 all my friends enjoyed… And obviously, I, the cook, was overjoyed over such a reaction… Lol…

Have a look at the recipe below… I hope I haven’t missed out any steps in the Methods section… Lemme know if I have… Hehe…

Serves 2


Chicken 100 gms
Fresh green chillies – According to taste (I gave 2 of them)
Salt-to taste
Cooking soda (Kalchi)-1/3 teaspoon
Ginger- About 1 teaspoon crushed
Water- According to personal choice( Half cup to 1 cup)


  1. Gather all ingredients in a cooking pan except the water.
  2. Add about 1/3rd cup of water. The water has to be added little by little.
  3. Bring to boil in medium flame. 
  4. Do not cover the pan at this time.
  5. Because of the cooking soda, foam will form and it will look as if about to spill.Whenever that happens, just lower the flame.
  6. Boil for 5 minutes, then cover and cook on low flame for about 10 minutes, stirring occasionally.
  7. Whenever, the water dries up, add a little more. Personally, I don’t like a watery gravy and I like to keep it a little dry. So, I don’t add too much water.
  8. Cook till the chicken becomes soft and tender and till the water reduces to half.
  9. Serve with a nice plate of hot,plain rice.  🙂


Na’kam Baring belati Chutney / Dry Fish Chutney with Roasted Tomatoes



Dry Fish – 10 medium roasted

Tomatoes – 2 roasted

Garlic – 7 pods crushed

Salt – To taste

Mustard Oil – 1/2 teaspoon

Chillies  – 5-6 chopped

Coriander – For garnishing


  1. Dry Roast the Dry Fish, then the Tomatoes on the flame of the gas. The skin of the tomatoes should get blackened after roasting.
  2. Remove the blackened skin of the tomatoes(Just like Baingan Bharta).
  3. Scrape the blackened part of the dry fish as, they will be thus after roasting.
  4. Now, place the dry fish, tomatoes, garlic, chillies and salt in a pestle or Mixer and grind them together, till they become a fine paste.
  5. Add the mustard oil and mix well.
  6. Garnish with finely chopped coriander and serve as a side dish.

Na’kam Bitchi / Dry Fish Soup

This dish is one of those that is considered quite a delicacy in any Garo household.The ingredients are readily available in the local markets and any Garo will vouch for the amazing taste that this dish provides to the palate :).  I have been brought up with such dishes in my house. And, I really enjoy having it. Hope you do, too.


Dry Fish – 250 grams

Salt – To taste

Fresh green Chillies – About 5-6(or according to taste) slit from the middle

Ginger – 3 Tablespoons crushed

Edible Soda – 1/3 teaspoon

Water – 1 1/2 cup


  1. Remove the heads of the Dry Fish.
  2. Then, gather all ingredients in a pan.
  3. Boil it on medium flame till some foam is formed.
  4. Lower the flame, half cover the pan and keep boiling on sim for about 15 minutes or so, till the dry fish has been completely cooked.
  5. Serve hot with plain steamed rice.