Janmoni

Swamiji - Sumanasananda Secretary of the Ramakrishna Mission at Cherrapunjee

Swamiji - Sumanasananda Secretary  of the Ramakrishna Mission at Cherrapunjee with Mr. Ranjan Chatterjee of the Planning Commission, at the North East Summit in New Delhi in January 2012

NE opens doors to private varsities

IIM Shillong Innovating to lead.

With Mani Shankar Aiyar, then Minister DONER,  in January 2010 at the 5th North East Business Summit in Kolkata

Assam Rifles ! Bhut Jolokia chili - Naga Jolokia - recipies

 (reproduced)

The Bhut Jolokia chili pepper as it is commonly known—also known variously by other names in its native region, sometimes Naga Jolokia—is a chili pepper previously recognized by Guinness World Records as the hottest pepper in the world. The pepper is typically called the ghost chili or ghost pepper by U.S. Media. The Bhut Jolokia is an interspecific hybrid cultivated in the Assam region of North Eastern India and parts of neighbouring Bangladesh. It grows in the Indian states of Assam, Nagaland and Manipur. It can also be found in rural Sri Lanka where it is known as Nai Mirris (cobra chili). There was initially some confusion and disagreement about whether the Bhut was a Capsicum frutescens or a Capsicum chinense pepper, but DNA tests showed it to be an interspecies hybrid, mostly chinense with some frutescens genes. In 2007, Guinness World Records certified the Bhut Jolokia as the world's hottest chili pepper, 401.5 times hotter than Tabasco sauce. Since then, the Infinity chilli, Naga Viper pepper, and the Trinidad Scorpion Butch T pepper have surpassed the Bhut Jolokia's Scoville rating.

Some sauce recipies we have tried and replaced the Latino chilli's and peppers with the Bhut Jolokia chili. The chillies are available in many places but one is the basti area at Ulubari in Guwahati.

Belizian Style Habanero Hot Sauce

• 1 small onion -- chopped
• 2 cloves garlic -- chopped
• 1 tablespoon vegetable oil
• 1 cup carrots -- chopped
• 2 cups water
• 3 Habanero chilies (3 or 4) -- minced
• 3 tablespoons fresh lime juice
• 3 tablespoons white vinegar
• 1 teaspoon salt
  

Saute onion in oil until soft. Add carrots and water.Bring to boil,reduce heat,and simmer until the carrots are soft. Remove from heat . Add chilies,lime juice and salt to the carrot mixture. Place in processor and puree until smooth.Pour into sterilized jars and seal.

 

Bufalo Chipotle Sauce

• 1 1/3 cups dark corn syrup
• 1 1/3 cups coffee -- strong
• 1 cup catsup
• 1 cup cider vinegar
• 1 cup Worcestershire sauce
• 4 tablespoons corn oil
• 6 tablespoons chili powder
• 3 tablespoons prepared mustard
• 2 teaspoons salt
• 2 cans chipotle peppers -- en adobo
  

Blenderize thoroughly. Bring to boil and simmer until desired thickness. Good shrimping sauce.

Also see link for more on the Bhut Jalokia, recipes and pepper warnings.