Taste of Assam

Xaak Bhaaji

2010-11-17T13:41:00.001+05:30

This is an attempt to make non-lovers of green leafy vegetables love them. Children and choosy eaters generally dislike green leafy vegetables.One of the easy ways to cook could be to add a potato sliced thin to the leaves.

First the leafy vegetables is cut thin. Oil is heated and pach phuron, garlic added to the hot oil along with onions and chillies.Thinly sliced potatoes are first fried in oil .Salt is added now.When they turn golden brown then the leaves are added.Along with leaves egg is added.The contents are stirred and cooked till the water content in the leaves is dried.Pepper may be added.

Mango Dal

2010-05-09T13:27:00.002+05:30

A hot afternoon and tangy dal for lunch go hand in hand.Summer time ,mangoes in season and often I get to taste this delicious dal.

Ingredients:

Arhar or toor Dal
Garlic
Onion
Turmeric
Salt
Raw Mango diced into small pieces.
Red chilli powder or green chillies(whichever preferred)
Seasoning.

Preparation:

Dal with turmeric,garlic,onions,chilli is set to boil.The mangoes can be boiled along with the dal or added along with seasoning to the dal.However I prefer the latter.

A little oil is heated in a pan.Seasoning is added along with the mangoes .The mangoes are reduced to a pulp with a spoon in the oil.And when the magoes becomes pulpy dal is added to the seasoning and boiled withthe seasoning for 3-5 minutes.Mango Dal is ready for the afternoon.

Fish with Cauliflower and Tomatoes

2009-12-28T18:49:00.004+05:30

Misa Mas Bhoja(Fried Prawns)

2009-11-23T21:20:00.008+05:30

Simply fried prawns could be an excellent starter for a non-vegetarian dinner .The prawns with/without scales should be cleaned thoroughly.Then turmeric,salt and prawns are mixed well.Oil is heated in a frying pan and after adding whole garlic cloves ,a few cumin seeds ,the prawns are fried.We need not deep fry them.On turning golden chillies slit into two along the length and diced onions are added.Stir frying continues till the onions melt.Simple and yummy!!!!

Mutton Curry Assamese Style(Courtesy :Mukut & Manashi )

2009-11-17T21:46:00.009+05:30

This mutton curry would not have been tasty had it not been for Mukut .He selected good meat for the curry .Secondly must thank Manashi for cooking it so fabulous .Not everybody can make good mutton curry.The meat smells if correct amount of spices are not added.We assamese are not used to excessive spices.Hence the correct proportion of spices,oil contributes to a good mutton curry.Here's manashi's recipe:

Ingredients:

Mutton (medium size pieces)
Potatoes(medium size each diced into two)
Spices(Garam Masala)
Coriander
Adequate amount of Ginger Garlic Onion Chillies paste
Diced onions,crushed garlic
Vinegar
Red Chilli powder(Little)
Red Chilli whole
Mustard Oil
Bay Leaf

The meat is marinated with a little turmeric,ginger garlic onion chillies paste ,vinegar,little mustard oil,salt.Sufficient amount of the paste should be kept aside for use later.

Mustard Oil is heated .Bubbles will form in the oil when sufficiently hot.
First the potatoes are fried coated with turmeric and salt and fried in oil till half fried.On turning slightly brown in colour they are brought out of oil.The garlic ginger chillies and onion paste is now added to the hot oil.
Diced onions are added along with crushed garlic.Bayleaf and two whole red chillies are added.A nice aroma of crushed garlic and bayleaf will fill the air.The paste kept aside will be added to oil.The mixture is now fried till golden brown and till the oil starts getting released from the mixture.Marinated mutton is added to the mixture and fried well with the mixture.The gas is kept in high flame.The mutton starts releasing water and frequently the mutton should be turned in the cooking utensil.When the meat starts getting cooked it changes colour and starts releasing oil.Garam Masala(combination of cardomom pods,clove,cinnamon sticks powdered),chilli powder(optional) is added to the mutton mixture along with the potatoes.After mixing the potates ,garam masala and meat sufficient hot water is poured in the vessel so that the meat and potatoes get dipped in water completely.

If pressure cooker is being used then contents in the cooker is set to boil.The water is boiled till sufficent water evaporates such that meat pieces become visile partially.Lid of the cooker is closed and 5 whistles of the cooker (2 long and 3 of small duration)are blown.

If any other cooking vessel apart from cooker is being used then the a little more water than used in cooker is to be used.When the meat starts getting sufficiently visible then the potatoes and a piece can be checked whether they have got cooked.If cooked the we are almost done.

A little powdered garam masala along with chopped coriander is spinkled ove the meat and mixed.

The curry goes well with puri(puffed bread) or steamed rice.If steamed rice is used then diced lemon is a good supplement along with the curry.

Chingri Maccher Bhaape

2009-11-04T21:24:00.007+05:30

I heard Madhur Jaffrey pronounce it this way "Chingri Maccher Bhaape".Prawns cooked in a gravy of mustard seeds and coconut.A mouth watering dish this is I must say. And very easy to cook with not much procedures.

Ridge Gourd Soup

2009-11-04T21:21:00.003+05:30

Ridge gourd is peeled and diced and boiled along with turmeric ,salt in water till the ridge gourd becomes tender.Chopped ginger is added to the hot soup and ridge gourd soup is ready.(A must try)

Tawa Chicken

2009-11-04T20:57:00.009+05:30

If you want to have low fat chicken this recipe could be the one for you.It can also be an excellent lip smacking starter

Dimmy's Rongalau Chicken

2009-09-21T22:23:00.000+05:30

Ash Gourd and Duck Meat(Jati Lau aru Haanh Manxo)

2009-08-11T23:24:00.004+05:30

Aubergine Duck Meat(Bengena aru Haanh Manxo)

2009-08-11T23:14:00.007+05:30

Duck is as much favorite among the Assamese as the other non-vegetarian dish."Raaj Haanh " or the "Royal Swan" is tastiest of the ducks found in Assam.

Ducks require to be cleaned thoroughly before cooking .At first the duck should be put in hot water .This removes the feathers which cling to the meat.Duck also has got fine hair .Hence the duck skin should be heated slightly by rolling the duck over gas flame or in an oven.Otherwise if put in a heater the duck should be tossed in short interval so that the skin gets roasted .If the duck is already cut then the above procedures should also be followed for the cut meat.

Ingredients:

Ginger Garlic Paste
Onions sliced
Chillies
Aubergine cut into pieces

Procedure:

The roasted duck should be marinated with ginger garlic paste and onions with slight oil for half an hour.Now sliced onions should be sauteed in a pan .Once the onions become transparent the marinated meat should be added to the onions in the pan.Intially the pan should be covered.This will make the meat release all the water content and the meat gets cooked in the steam produced in the pan.Intially the meat will turn white in colour .In short intervals the pan contents should be stirred .When the contents become slight brown in colour the lid is removed and the water is now allowed to evaporate.When the water content gets almost evaporated the chopped aubergine is added .The duck meat releases oil and the aubergine gets cooked in the oil released.The meat turn dark brown in colour and the aubergine tastes lovely.

Pitika II

2009-07-28T19:01:00.005+05:30

Recently I had dried bamboo shoots and had kept them in a bottle with mustard oil.My sister(Deepa Baideu) told that mashed potatoes (pitika) and pickled bamboo shoots is a delight.

Ingredients:

Pickled Bamboo shoots
Boiled Potatoes

Boil the potatoes and mash them.Add a little pickled bamboo shoots along with a little pickle oil.The dish is ready.

Lessons Down South II

2009-07-25T13:07:00.004+05:30

Raw Banana :

This south indian dish curry leaves ,dhaniya and mint leaves along with seasoning seeds.

Requirements:

Curry Leaves
Few Roasted Gram
Black gram
Chopped Coriander
Zeera
Mustard Seeds
(I also used Kala zeera)

Procedure:

The seasoning seeds along with curry leaves are fried in oil.When the aroma emanates from the fried item the finely chopped round (or half round)banana slices are added.The banana is mixed well with the seasoning.And the cooking pot covered and the flame is kept low.Time to time the contents of the cooking pot should be stirred.A spoon is used to break one of the pieces .This makes us check whether the pieces have got cooked.The banana pieces become soft on getting cooked.

My Little Garden

2009-07-22T22:18:00.015+05:30

Of late I have started off with gardening.I am wondering whether to call it a hobby or a fleeting experience.It has been three months and I am not bored with it yet.But three months is sufficient to see the results.Nevertheless I have to thank little mainu for helping me start off.I know the limits of my patience and had it not been for her the idea of having a garden would not have taken off.My parents come from an agricultural background and have maintained a kitchen garden whenever they have got the opportunity ,space,time but I never had the interest in it.

A series of events in the family and I made up my mind to set up my garden.Difficukt it is to grow them and see them not bear fruits.But then I have realised that we may not get the reward everytime we put an effort.

I started off the first day of mixing the soil and sowing the seeds with an inhibition .What if the garden does not come up.The first surprise came within two-five days of sowing the seeds .Since we had no idea we were puzzled to see a plant popping out to a height on the very first day itself.These were the pumpkin plants .
Now one may think how did we come to know ?While examining one of the plants we saw the seed wide open,coated with mud sticking to one of the leaves.It was like a discovery for us . No other plant was visible in the brown patch except for these.I had lost hope on the tomatoes.So every morning and evening I would water them.Intially the plant looked like this.

Subsequently leaves grew and were different from the ones that came out first.
A look at the different stages.

As the plants grows after the broad leaves tendrils start growing.I really wonder how the tendrils get hold of object and coil around them.It is as they send some signals and from whichever direction there is a reflection they head start in that.
Slowly they started moving from one corner to the other .It was as if superman was moving .

Flower buds came.The first flower did give me immense pleasure .And when it bloomed it was wonderful.Till then there was no sight of any pumpkin growing anywhere.Only flowers .Some times as many as 8 blossom.Suddenly a tiny flower with a round bulb was visible.People back home had explained how the first one would look and it was there.The people back home also advised me not to look at it too often saying it spoils the plants.And yes they were true .The first one got spoiled after a few days.It was not due to any bad omen but insect infection.I am hoping for some more to grow.I even have taken tips for saving a pumpkin bud the next time.Hope the tips work.The journey of the pumkins have been till this place.If any updates are there will soon post a thought :)

Pumpkin Flowers II(Fritter)

2009-07-22T22:02:00.003+05:30

The moment i told manashi that flowers are blooming in the garden immediately a recipe popped out from her mouth.It has been handed down to her by her mother and I thank her for sharing the same with me.

Preparation:

A thick batter is prepared by mixing besan and water.Onions ,chillies are mixed with the batter.The Flowers are dipped in the batter and fried in low heat in a vessel.

Pumpkin Flowers(Fritter)

2009-07-22T20:57:00.010+05:30

These days pumpkin flowers are blooming in my garden.I will call it my fortune to have them in my small kitchen garden and at the same time have the gracious presence of Deepa Baideu(Sis) at my place.Apart from being a great cook she is also an expert gardener.These flowers had started blooming and every day I could see some two to three flowers .But on this particular day I had eight of them.And she made some lovely pumpkin flowers.

Pumpkin flowers are a rich source of beta carotene.And this is one best way of having them.

Ingredients:

a)An egg or two.
b)An onion
c)Chillies
d)Leek if possible

Beat an egg in a bowl.Chop the chillies ,leek and onions into small pieces and mix with the beaten egg.Take a flower and roll the flower in the batter.Heat little oil in a pan.Fry the flowers in low heat .And the flowers are ready.

Koldil aru Manxo(Dry)

2009-05-31T17:56:00.004+05:30

Ou Tenga-Dhekiya Xaak aru Mas

2009-05-31T10:19:00.003+05:30

Lessons Down South

2009-05-31T00:13:00.018+05:30

After coming down to southern part of India I have got the opportunity to meet people from all over India.Over the last four years this association has provided me the opportunity to learn newer things .

I have tried to learn quite many recipes here and most of them are the ones regularly cooked at home.I have to thank my colleagues and friends for sharing these lovely recipes with me.However I have tried to use minimal amount of spice,assamese seasoning and have used mustard oil for the recipes which gives an assamese style to south indian recipes.

1)Beans with coconut:(A Kerala Recipe)

The seasoning used down south is gram seed,mustard seed,zeera,black gram seed,methi seed.However I have used only zeera and mustard seeds.

Ingredients:

a)Beans
b)Coconut
c)Chillies
d)Seasoning:The south Indian seasoning adds more flavour to the dish.

Beans are finely chopped along with the green chillies.Coconut is grated and kept aside.

2 teaspoons Oil is heated in a pan.Zeera and mustard seeds are added.Once the seeds start crackling chopped beans are added and stir fried.The beans are allowed to get cooked in low flame and the pan is now covered.Now and then beans should be stirred .This avoids the beans getting over cooked.The beans get cooked with its own water content.On getting cooked and while in low steam grated coconut is sprinkled over the beans and covered.On covering immediately the gas should be turned off.

The sabzi is ready.

2)Cabbage-Coconut

On the same lines as the above mentioned recipe the following can be prepared. However a little variation adds more flavour to the dish.

a)Shredded cabbage
b)Grated coconut
c)Boiled gram (optional)
d)Curry Leaves
e)Chillies
f)Seasoning(south indian)
g)Coriander leaves(optional)

The oil 2 tablespoons is heated in a kadhai and to the hot oil seasoning seeds are added along with the curry leaves.The Cabbage and the boiled grams are added to the oil .The stove is set to low flame and the kadhai is kept covered.Once in a while the contents should be stirred.The water content in the cabbage makes it get cooked and when the water in the cabbage gets dried completely the cabbage gets cooked.Just before the flame is put off the grated coconut is added and the lid of the kadhai covered.After say 15 mins of cooling the coconut and cabbage is mixed and the dish is ready.

3)Majjiga Pulusu

I hope I am spelling the name correctly.I had it for the first time at my office lunch table.Extremely tasty and soothing for a hot afternoon.

Ingredients:

Seasoning seeds
Buttermilk
Grated Coconut
Curry Leaves
Bottle Gourd

Cut down one fourth of a bottle gourd into small pieces .Heat oil in a frying pan and when hot add seasoning seeds .Also add curry leaves and green chillies .The bottle gourd now needs to be fried in this oil till the water content in the gourd gets dried.Buttermilk is now poured into this and when the mixture in on the verge of getting boiled coconut is added and the dish is ready.The stove is put off.

Ronga Lau Bakoli aru Chana(Pumpkin Skin peel and gram)

2009-04-23T12:04:00.002+05:30

Pumpkin is one of those vegetables which can be used totally.Apart from the flesh ,the skin and seeds can be dried and then eaten.Pumpkin seeds are a very good source of nutrition.

For the recipe the skin of the pumpkin should be peeled off and dried in hot sun till the water contents get dried.Once they become dry they can be fried with onions and gram.

Jika mas aru horiyoh(ridge gourd,fish,yellow mustard seeds)

2009-04-21T23:13:00.006+05:30

Ingredients:

Jika-2 nos(Ridge Gourd cut along its length and then sliced into 1 inch pieces)
Horiyoh paste(Yellow mustard pieces ground into a paste)
Bayleaf-1
Onions-2 (made into a paste)
Garlic -(paste)
Chillies

Preparation procedure:

The onion paste is first fried in hot mustard oil.Oil used is minimum.

Once the onions get brown crushed garlic is added which is soon followed by the bayleaf and jika pieces.

When the jika pieces shrink completely mustard seeds are added and after a quick stir fry water is added and gravy is set to boil .On getting boiled fried fish or prawns are added.

The gravy is set to boil further on low steam so that the fishes get soaked in completely in the gravy.

Dhekiya Xaak aru guti alu bhoja(Ferns with small potatoes)

2009-04-21T23:06:00.004+05:30

Guti alu (small potatoes cut into two) are fried in hot oil(little) along with turmeric, chillies and onions .Salt is sprinkled over the mixture.When the potatoes get half cooked dhekiya xaak chopped finely are added to the potatoes.Water should get evaporated from the vessel.After the water gets evaporated completely the vessel is kept on low flame for sometime and stirred.

Masor konir pakoda(Fritter made using fish eggs)

2009-04-21T23:01:00.002+05:30

Fish eggs are mixed with onions,chopped chillies, a little wheat flour ,turmeric and a little salt.The using a spoon the batter is dipped in hot oil.When the batter solidifies in the oil they are turned so that the other sides get cooked.

Pura mas pitika (baked fish mashed with potatoes)

2009-04-21T22:33:00.005+05:30

The fishes are intially cleaned and small cuts are made .They are then pierced in a khorikaa(which is a thin pointed stick) and put in an oven or tandoor.Care is to be taekn so that the fishes donot get burnt too much.The sticks are rolled frequently so that the entire fish gets baked.

The fishes on getting baked look as shown in the picture below

Boiled potatoes are mashed with chillies,finely cut onions,little mustard oil and coriander leaves(optinal).

Mint Chicken(Pudina Manxo)

2009-04-05T14:28:00.005+05:30

Ingredients:

Ginger Garlic paste
Onions
Chillies
Pudina (Mint Leaves)
Chicken pieces marinated with turmeric and salt

Preparation:

1)Onions and ginger garlic paste are fried in hot mustard oil.Little oil should be used.

2)Chicken pieces are added and fried with the paste.

3)The chicken starts getting cooked.The vessel is covered and time to time the contents are stirred.

4)When the water evaporates completely and when the pieces get cooked water is added according to the amount on consistency required.Mint chutney is now added to the gravy and boiled.When the gravy thickens the dish becomes ready to be served

Mint Chutney preparation:

Garlic 3-4 cloves
Mint leaves
Chillies
1 tomato finely chopped
Little Tamarind(Optional)
Little Sugar(Optional)
Salt to taste

The above ingredients are finely ground into a paste.

Ronga Lau aru Kol Posola(Pumpkin and banana stem)

2009-03-31T22:08:00.006+05:30

Ingredients:

Pumpkin pieces cut small
1 Onion cut small
Ginger Garlic paste
Pas phuron (Seasoning seeds)
Banana Stem(kol posola cut into small pieces)
Turmeric powder
Zeera Dhaniya Powder
Oil

Preparation:

Little oil is heated and pas phuron is added to the hot oil.As soon as the seeds crackle the onion pieces,chillies along with ginger garlic paste are sauteed.When the colour of the onions start changing pumpkin pieces are added.The contents are fried well and after some time the kol posola pieces are added.Together the contents are stir fried and then the vessel is covered with a lid and the flame of the burner is kept low.The contents of the vessel should be stirred from time to time and then again the vessel should be covered.The pumpkin pieces melt and become pulpy.Now a lot of vapour gets generated as the contents are cooked covered.The mixture is still kept on low flame but uncovered so that the contents gets dried.On getting dried the dish gets ready.

Best way to have it is with roti or bora saul(sticky rice)

Kosu Alur torkari

2009-03-29T17:01:00.003+05:30

I never thought kosu alur would be so tasty .I also had the least faith in somesh's culinary skills.But after having this I must admit that my friend somesh knows cooking to some extent(:P ).

Requirements:

Colocasia
Tomatoes(2 of them finely chopped)
Zeera Dhaniya powder
Chillies

Cooking procedure:

The colocasia are boiled and cut into small pieces

Mustard Oil is heated in a vessel to which seera dhaniya and turmeric is added.

Tomatoes are added along with chillies to the oil.The contents are fried till the tomatoes turn pulpy

The colocasia are now added to the vessel and mixed with tomato pulp.The flame is kept low and the contents are mixed after short intervals.

Patot diya Mas(Fish baked inside banana leaves)

2009-03-29T16:59:00.003+05:30

Bilahi Tok (Tomato Chutney)

2009-03-29T12:51:00.005+05:30

Bilahi tok or tomato chutney is served generally as a side dish.It used to be a sidedish in marriages.Normally assamese people have it with puris .

Ingredients:

1)Pas Phuron
2)Tomatoes finely chopped.(I used 3 of them)
3)Dates(The more the sweeter.The seeds are separated )
4)Chillies
5)Salt to taste

Preparation Procedure:

Mustard oil is heated in a pan.Pas Phuron and chillies are added.

As soon as the seeds crackle the seedless dates are added to the oil .

When the dates start melting tomatoes are added.

The mixture is now fried in low flame till the tomatoes turn into a pulpy paste.

Bilahi Tok is ready to be served.

Bengena Fry(EggPlant Fritter )

2009-03-28T22:19:00.005+05:30

Fritters are coated in batter and then deep fried.Usually the batter used for eggplant fritter is besan(gram powder),turmeric,salt.However I have made using turmeric and salt only.Also the eggplant should be fried in mustard oil.I will put a second pic when i make the exact fry.

Ronga Lau aru Sozina(Pumpkin with Drumsticks)

2009-03-28T12:52:00.005+05:30

Saturday is the only day in the week when i have tried not to fail to make vegetarian dishes.My mom is a beleiver of astrology and respecting her beleif I prefer to have vegetarina on these days.

Ingredients required:

1)Pumpkin cut into small pices(Small pieces makes way to easy cooking)

2)Pas Phuron(Seasoning seeds) i.e Black Cumin Seeds,Aniseed,Fenugreek seeds,Mustard Seed,white mustard seeds.

3)Garlic clove crushed.

4)Zeera chaniya powder

5)Drumsticks(The skin is peeled off and cut into 5 cm length sticks)

6)Onions-1 chopped

7)Chillies

Procedure:

Initially the pas phuron or the five varities of seeds which are taken in a very small quantity are fried in heated mustard oil.Then The crushed garlic cloves are fried.When the smell of fried garlic (which I like a lot) comes then onions are fried and soon after the pumpkin pieces are put in.The contents are mixed in the frying pan and then allowed to get fried in low steam.The frying pan is covered with a lid.The contents are stirred or mixed from time to time.Now how do we know that the dish is cooked?Just need to prod the pieces.On getting cooked they break down on being prodded.In about half an hour the pumpkin pieces should melt down .The pumpkin pieces are mashed and drumsticks added and cooked for say 15 more mins in low flame.

However if it does not happen we need to pour in a little water and allow it to get cooked further.The drumsticks are added and when the water gets dried the pumpkin pieces are mashed

Pudina Chutney(Mint Chutney)

2009-03-22T18:18:00.003+05:30

Ingredients:

1)Pudina leaves
2)Garlic 3-4
3)Tomato 1
4)Tamarind 2-3 pieces soaked in water.
5)Chillies

Procedure:

This chutney is made as a hot and sweet or hot and sour chutney.The pudina leaves,tomatoes,garlic ,tamarind,chillies,sugar,salt are made into a paste .If a hot and sweet combinations chutney is to be made sweet tamarind can also be used insted of sugar.

If a hot and sour combinations is preferred then tamarind or lime is added.

Koldil aru Manxo(Chicken with Banana Flower)

2009-03-15T21:44:00.009+05:30

Ingredients:

1)Koldil finely chopped
2)Chillies chopped
3)Onions and ginger garlic paste
4)Chicken marinated with turmeric and salt.

Cooking Procedure:
Mustard Oil is heated in a kerahi(kadhai).The onions are fried till golden brown. Ginger Garlic paste is added along with the chillies and fried.The marinated chicken will be fried and when it gets half fried the finely chopped koldil is added.The contents are fried properly and water is added.The gravy is set to boil .

Restaurants

2009-03-06T19:31:00.007+05:30

Do you want to taste Assamese Food?Well I am still trying to find out if any eatery exists outside Assam.But a few do exist in Guwahati.Following are the names of restaurants serving assamese cuisine.All of them are in Guwahati.

1)Khorikaa--
First Floor,Kamal C Plaza,
Opposite Bora Service Bus Stop,
GS Road.

Landmark:Bora Service Bus Stop.

2)Paradise Airport
LGBI Airport,
Guwahati.

3)Paradise
Chandmari Colony,
Guwahati.
LandMark:Opposite to Assam Tribune Office

3)Delicacy
Near Ganeshguri Flyover,
Ganeshguri.

4)Exaaj
Zoo Tiniali Bus Stop.

5)Akow Juti Logai Khau
Near Ganesh Mandir
LandMark:Divine Wedding Lodge

6)Patkai

7)Kharoli
Nursery Bus Stop.

Apart from these restaurants another good option would be to visit cultural festivals in Assam.These days there has been initiative in organizing cultural festivals in Assam.All the communities of Assam participate .The communities showcase their culture in these events.And one can take the pleasure of having a sumptous ethnic Assamese Cuisine.

April 02/09

Following are the festivals wherein you can expect a food festival.

1)Dehing-Patkai Festival

2)Majuli Festival

Kordoi (Carambola or star fruit)

2009-03-01T08:02:00.005+05:30

Kordoi is yet another fruit which you will be finding only in eastern India as compared to the rest of the country.They are mostly sour when unripe.The fruit can be cut mixed with salt and chillies and perfect time to have this could be after a siesta in summer season.
Chutneys ,pickles are also prepared using this fruit.Some people also use it as a vegetable and have it with fish.

Chutney Preparation:

Ingredients:

2 kordoi cut into small pieces
Sugar and Salt
Chillies
Oil

Oil is heated in a saucepan and the kordoi pieces are fried with chillies,salt and sugar added.The frying continues till the pieces turn into a pulp.It can be used as a side dish.

Pas Phuron can also be used for seasoning

Part II:

Just cut the fruit .Mix the fruit with salt and chillies.Have it in after an afternoon siesta ....

Ou Tengar chutney

2009-02-28T22:10:00.007+05:30

Ingredients:

1)Ou Tenga(Elephant apple)
2)Sugar or jaggery
3)Pas Phuron (Cumin,coriander,methi,saunf,kala zeera)

Procedure:

1)The Ou Tenga should be ground in a mixie or can be cut into small pieces.
2)Heat a little oil in a kerahi and then when the oil gets heated put in a little pas phuron along with a little turmeric.
3)When the crackling sound is heard the Ou tenga pieces are put and fried along with chillies,sugar and salt.

Too much fry will make the dish bitter.

NB Pas phuron is a mixture of cumin,mustard,fenugreek,aniseed,black zeera or cumin

Ou Tenga Masor Jhol(Fish curry with elephant apple)

2009-02-28T10:41:00.005+05:30

Most of the assamese people like this fruit/vegetable.I have made the dish with prawns.Other varieties of fish can also be used for making this recipe.

Ingredients for this assamese recipe:

1)Tomatoes(1)chopped.
2)Elephant apple(1/4)cut into small pieces.The outer scales are used for cooking.
3)Onions chopped(1)
4)Chillies
5)Salt
6)Mustard Oil.

Procedure:

Little oil is heated in a saucepan.To the hot oil onions are added along with tomatoes.The tomato pieces are frie till the water evaporates.To the pulp now the elephant apple pieces are added along with chillies and salt and stir fried.Water is added and the gravy is set to boil.On getting boiled the prawns are added.The gravy is boiled for some more time till the gravy thickens.If raw fish is used the gravy should be boiled till the fish gets cooked.

Ou Tenga(Elephant apple)

2009-02-23T22:09:00.007+05:30

For the fellow assamese who have forgotten the vegetable I am putting up a pic.I know that I should not underestimate people but then there could be a possibilty that someone has heard of the vegetable but is not being able to identify it.

Technorati Profile

Bet Gaaj(Rattan Shoot)

2009-02-23T22:02:00.009+05:30

Bet Gaaj is famous for making furniture.But very few communities also use tender shoots as vegetable.People having a crave for bitter eatables will like this.The outer cover of the shoots is peeled off and the white soft tissue is cooked.Generally the soft part is cut into small pieces and fried in oil.Or the pieces are boiled with black gram.The pieces are sometimes boiled and mashed with oil chillies,onions to make a pitika.

Fish with Asiatic Pennywort(Manimuni haak aru mas)

2009-02-23T21:40:00.008+05:30

Ingredients:

1)Onions -1 finely chopped
2)Ginger Garlic paste
3)Chopped Tomato

Cooking procedure:

1)Heat a little oil in a kerahi(saucepan).Add onions along with ginger garlic paste

2)After stir frying a little the chopped tomato along with turmeric and salt is added.

3)The mixture is fried till the tomato loses all water.

4)Water is poured and the gravy is set to boil.

5)On getting boiled the leaves and the fishes are dipped in the gravy and boiled futher .

6)The gravy should turn pale yellow.Fish with manimuni is ready.

Chicken with Mustard Green(Manxo aru Lai Xaak)

2009-02-22T21:25:00.010+05:30

Ingredients for this delicacy:

a)Chicken cut into small pieces.
b)Mustard Green(The amount shoule be half or less than the chicken amount)
c)Ginger Garlic paste
d)Onions diced
e)Chillies

Cooking Procedure:

1)Mix the chicken with salt ,turmeric ,little oil and keep aside.
2)Heat mustard oil in a kerahi(saucepan).Little oil is needed.
3)Saute the onions ,ginger garlic paste,chillies.
4)When the mixture starts releasing oil the chicken is put into the kerahi and fried in low flame.The kerahi is covered
5)In short intervals the lid is removed and the contents stirred.
6)When the meat gets almost cooked the mustard greens are added.And the contents are fried still at a low flame.The mustard greens shrink fast.As soon as the chicken gets cooked we can put it off the flame.

Note :
If a gravy style is preferred then extra water may be added and then the greens should be added.

Cooking Tips

2009-02-19T00:29:00.014+05:30

All these tips are borrowed.Am writing these after personal experience.

1)Before frying tita kerela(Bitter Gourd) garlic is to be crushed and added to hot mustard oil.To this mustard oil the chips are added.The smell of the fried garlic makes my mouth water.

2)In south india people use tamarind to make the dal taste sour.Instead of tamarind the dal can be boiled and afterwards lemon can be squeezed on it.During summer it is really a retreat.

3)I was seeing a show aired on TV featuring bengali recipes.A doctor was invited to showcase cooking procedures of her favorite dishes.Along with the wonderful recipes she also gave a few tips on healthy eating.It seems salt should be sprinkled just before the dish is put off the flame.Salt contains iodine which easily evaporates on heating.If salt is put at the early stages of cooking the probability of the salt losing its iodine content is high.

4)Mashes should always be made and served hot just before main course is about to be served.

5)The typical assamese dishes like khar and tenga never go hand in hand.My mom says we should avoid having both together as it is not good for health

Chicken with Eggplant(Bengena aru Manxo)

2009-02-14T23:55:00.016+05:30

This is a must try combination.Such kind of combinations are mostly prepared in villages but then am sure people will like it.The requirements are

a)Chicken marinaded with salt and turmeric
b)1 spoon Ginger Garlic Paste
c)2 onions Sliced
d)1/2 spoon Garam Masala
e)Eggplant or Brinjal sliced into 1 inch pieces.
f)Chillies

Cooking procedure:

The onions and the ginger garlic paste are first fried in oil.Personally o feel chicken tastes best in mustard oil.Once the onions turn golden brown chicken pieces are added.Chicken in mixed properly with the masala in the frying pan and fried.As soon as the chicken get half cooked the brinjal pieces are added.The brinjal pieces should melt.Once the chicken gets cooked the dish is ready

Ginger Fish

2009-02-14T16:09:00.007+05:30

I always get a doubt when i have to try and make something without putting oil.Will it be tasty? is the question that comes to my mind.Generally the more we put oil the more tasty it is.

But this recipe is tasty .Is is a kind of hot and sweet with ginger flavour .

Ingredients required:

Onions(1 finely chopped)
Tomato (1 big tomato chopped)
Turmeric
Ginger (crushed)
Fried fish

Cooking procedure:

First water is boiled in a kadhai.When the water come to a boil the turmeric ,onions,tomatoes,ginger are added to the hot water and allowed to boil further.The gravy is allowed to boil till it turns pale yellow.On turning pale yellow the fishes are dipped into the gravy and the kadhai is put to simmer till the fishes get soaked in the gravy completely.

Khar

2009-02-11T20:32:00.002+05:30

Khar can be identified as an ethnic dish of Assam.My mother says that it cleanses the stomach.I donot know to what extent it is true.

In my village people make it out of banana skin(Aathiya kol or bhim kol)or black gram plant(mati mahor ga-gos).The skin or the plant is first dried in sun and then burnt .The ashes are then put in water.The water is filtered and this water is used for cooking khar.Typical khar dishes are mati mahor khar,omita khar,masor muror khar.

Lau Tenga

2009-02-10T18:59:00.012+05:30

This is a tangy bottlegourd dish and the ingredients required are just

Lau (1/4 Bottlegourd)
1 tomato
1 spoon turmeric powder
chillies

The bottlegourd and the tomato is cut into very small pieces.Water is boiled in the cooker.When the water gets boiled turmeric is added.The bottlegourd and the tomatoes along with chillies are put in the boiled water.Salt is added and the cooker is now closed.2 whistles and it is ready.Water content should be checked initially.Too much water will make the recipe tasteless.

Prawns can be put in it.It is a wonderful treat for a hot afternoon

Masor Sorsori(Fish with mustard and poppy seeds)

2009-02-08T22:19:00.003+05:30

Ingredients :

Mustard Paste(Very little)
Poppy Seeds Paste
Mustard Oil
Turmeric
Chillies
Ginger garlic paste
onion paste

Cooking Procedure:

The mustard paste,poppy seeds paste,onion paste,ginger garlic paste,turmeric,water and oil are mixed in a pan .Fish is dipped in the gravy and the gravy is boiled.The fish should be put raw in the gravy.Once the gravy gets boiled the pan is put to simmer.In low flame the ingredients are cooked.Mustard paste should be put in very little proportion else the gravy becomes bitter.Once the fish gets cooked the dish is ready.

Gaonlia starter(starter)

2009-02-08T19:25:00.009+05:30

Mustard Oil is heated and onions are put into the hot oil along with chillies and turmeric.Semi boiled potatoes and chicken are added.The contents are fried till they turn golden brown.

Pork Barbeque(Khorikaat diya gahori)

2009-02-08T17:31:00.011+05:30

In my village (Laina Gaon ,Tinsukia District,Assam)Khorikaat diya gahori is a favorite . Pork is boiled first and then the pieces are mixed with salt.(Pepper can also be added ).

Bamboo is cut and thin sticks of arm length are made. Pork pieces are fit into the bamboo sticks and then the sticks are kept over earthen stove.Care should be taken not to put the pieces on fire directly but bake them using the heat generated from the fire.

The sticks are rolled from time to time.The pieces turn golden in colour and the dish is ready.

Bland Pork

2009-02-08T16:06:00.012+05:30

For making this one I was told to just mix garlic paste with the pork, onions, chopped tomatoes,sliced ginger,chillies,bamboo shoots(either raw or pickled) and then put in a pressure cooker and cook in low flame.Water is not required to be added.After say 5 whistles the dish is ready.

Thanks Dimmi

Pork with black gram(mati mahor dali aru gahori)

2009-02-07T21:59:00.011+05:30

I never had ever heard or tasted this recipe before.Yesterday when i was speaking to my father regarding pork dishes and how to make them he told me this new dish which he had at a lunch invitation.

I asked my friend Dimmy if she knew about this and she gave me the whole recipe.Anybody who likes mati mah will love this.The spring onions used actually bring flavour to the dish.

Ingredients

Black gram
Spring onions
Cilantro
Onions
Ginger garlic paste

I followed whatever Dimmy instructed except that I dint fry the onions in oil.The pork is boiled intially.The water in which pork is boiled is kept aside.Black gram is also boiled with a little salt and kept aside.

To the kadhai put a lil boiled water.The onions,ginger garlic paste are put in the water.When the water dries the onions ,ginger garlic paste get fried due to the fat content in water.

Once these get fried ,pork is put in and fried in low flame.Once the water content from the kadhai evaporates, the chopped spring onions and cilantro are added.The contents are fried in low flame for some time.If possible a little amount of khar can be put.The dal is now poured into the kadhai .The entire contents are mixed properly and the kadhai is put to simmer.Dimmy's dish is ready.

Dried fish(Xukati i.e. Xukaan Mas)

2009-02-07T21:08:00.015+05:30

I got the idea to put an article on dried fish from a fellow blogger .Trigerred by the suggestion i just thought why not put a feature on this.I just called up my mom,mom-in-law and my aunt(from laina gaon in tinsukia distt)and got loads of information on this. I enquired with my friend Dimmy (an expert cook) the preparation style at their place. I found these methods are mostly similar.

Dried fish is prepared in different parts of Assam in different ways and are called by different names.I know only these names -"Xidal","Xukati","Naphaam","Namsing" .
In our village we call it "Xukati".I heard that the same dish is also known by the name "Naphaam","Namsing".It seems that any kind of fish can be used for making "Xukati"."Puthi Mas","Rou Mas" ,"Kurhi Mas".But then Kurhi fish tastes the best.

Fish Preparation in villages:
The fishes are decomposed and then dried in the hot sun .After getting dried the fishes are pounded and the fish powder is stuffed into bahor sunga(Bamboo tubes) or are wrapped in banana leaves and are kept to get dried further in dhua chung(bamboo ceiling kept over the earthen cooking stove).Dried fish is ready now.

According to my aunt two variants are there.In the second type the sun dried fishes are pounded with colocasia stem(Kosu Thur).

Cooking Procedure:
Before cooking the powder is wrapped in leaves and are roasted by placing over hot charcoal.Potatoes are boiled and then mashed along with the powder.
My friend Dimmy says that she just sprinkles it over fried capsicum and tomatoes.

Pork with Mustard Green(Gahori aru Lai Xaak)

2009-02-02T20:41:00.017+05:30

I have been used to eating pork since my childhood.I belong to one of those communities in Assam who eat pork.Dry Fry was my favorite till I landed up in Bangalore.
I had pork with bamboo shoots for the first time in bangalore.People say it is a naga style of preparation.But then people in our villages make this preparation too.I have seen most people liking this dish.But then in our villages people prepare it in some other style aslo.Pork with Lai Xaak(Mustard Green).Absolutely no oil is used in its preparation.Got this recipe from Nina Mami.

Pork with Mustard Green(Gahori Aru Lai Xaak)

Ingredients:
1)Lai Haak or Mustard Green.(Mustard Green shrinks on being cooked.After cutting the leaves the amount should be half the meat).
2)Onion Paste(Two onions ).
3)Ginger Garlic Paste.
4)Chillies.
5)Turmeric powder.

Cooking procedure:
1)First of all the pork should be boiled .The amount of water to be put in cooker should be such that the meat just gets soaked in it.Atleast let three whislten be blown in the pressure.Put off the flame.

2)Now open the lid of the cooker and let it cook in low flame.Water level should be sufficient so that the pork gets dipped in the water.The contents can also be shifted to a kerahi.

3)When the dish starts getting dried turmeric,onion,ginger garlic chillies paste should be put into the vessel and the contents should get stirred.The vessel should be covered and in short intervals the contents need to be stirred.

5)When the meat starts releasing oil lai xaak is added .And stirring is to be continued so that the meat does not stick to the vessel.

6)When the mustard greens shrink in size and become dark green in colour the dish is ready.

Note:If anyobe prefers a gravy style then

When the water is on the verge of getting dried the greens can be put.They shrink soon.Recipe is ready.

Maan dhaniya paator chutney(Chutney prepared using Eryngo,Culantro)

2009-01-31T17:53:00.010+05:30

It seems these leaves are also known as vietnamese coriander or mexican coriander.A hot and sour chutney is prepared by my mom-in-law using these leaves.However I prefer the hot and sweet one.

A possible way to have this chutney could be like this

Narikolor Laru(Sweet made from coconut and sugar)

2009-01-31T17:41:00.004+05:30

My mom in law has made these sweets. It takes alot of effort to make such white laddus

Masor Tenga with Madhuhuleng xaak

2009-01-31T11:08:00.013+05:30

I have been trying but have not been able to find the english name for this plant.This plant is sour in taste and adds sourness to the curry(jhol)prepared.

Ingredients:
Turmeric
Onions(Sliced)
Madhhuleng Xaak
Chillies

Cooking Procedure:
1)In saucepan water is brought to boil.
2)To the boiled water turmeric ,onions,chillies are added .
3)Soon after the leaves are added.The gravy should turn into a pale yellow colour.
4)Fried fish is now dipped into the gravy.The gravy needs a little more boil with the fishes before it is ready.

Alternative-------------------------------

Second procedure:
Say u donot like it in the only boiled style which is most healthy way of eating it then a little twist can be added to the above recipe

Ingredients:

Cumin Seeds
Mustard Seed
Fenugreek seeds
1 potato cut into long slices
1 onion
Chillies

Cooking procedure:

1)The potatoes and the fish pieces are half fried and kept aside.
2)Heat Oil in a kerahi and add the seeds. Sliced Onion and a little turmeric is added .
3)The leaves aand potatoes are added and after a little stir fry water is added.
4)Salt is now added and the gravy is boiled.When the gravy starts bubbling fishes are added.
5)The flame is lowered and the gravy is still allowed to boil for 10 more mins on low flame.

Lai Xaak(mustard green)

2009-01-31T08:36:00.006+05:30

It is known as mustard green in English.

The smell of cooked Lai Xaak brings water to my mouth.In our house we generally have it fried or as salad or with pork

Assamese Cuisine

2009-01-30T21:54:00.023+05:30

It seems the word cuisine means the practices and traditions associated with a specific culture.Cuisines today are influenced by the ingredients locally available and through trade.I certainly agree with this viewpoint.Definetely food of a certain place was characterized by whatever grew or was reared but as transportation became cheaper and easier people could also relish eating something not grown in their own soil.

Assam is a land of mixed culture.And I have read from many sources that the cuisine of this land is influenced by neighbouring states and neighbouring countries (i.e.Burma,Thailand).The other day i was searching for the English name of Lai Xaak and I ended up searching in a foreign site which through its website sells greens grown in japan,vietnam,korea,china.I really dont know if it grows in any other state of India.

History of this region cites that visitors to this region of the country has mostly been from South East Asian countries which perhaps accounts for their influence in the cuisine.The manner in which gravy(watery) in these countries are prepared is very much similiar to ours.The gravy will neither be rich in oil nor onions .
The little spices that are used could possibly be the influence of the neighboruing states.

Rice is the staple food of Assam.Mostly the people are non-vegetarian.But then a wide range of vegetables and greens are found in our state and a wide range of vegetarian dishes are also prepared.If you happen to visit a restaurant for Assamese Cuisine you will possibly be served Khar anja(dish made with raw papaya ),Masor Tenga(a sour fish curry),Manxo(preferably Duck meat),Bengena Pura,Mati Mahor Dal(Black Gram).I am citing only the possibilities.

Assamese Food owes more to the combination of various vegetables rather than spice.The combination of the vegetables with meat ,fish adds flavour to the respective dishes without the need of spice other than ginger garlic.

Health Conscious?Try assamese food without a second thought.

Chicken with Ash Gourd

2009-01-30T08:26:00.003+05:30

Lau bilahi khorisa aru mas (Bottle gourd,bamboo shoots,tomatoes and fish)

2009-01-27T19:42:00.013+05:30

I had this dish for the first time at Dhunu's place.We had been neighbours for 10 years .I had never expected her to cook so fabulous coz I had never seen her cooking.I was amazed at first when I saw her handle a lunch party cooking for 10-12 people.

The curry was extremely tasty and it suited the hot afternoon.It is similar to lau tenga.

Lou(Bottle Gourd)-(If cooking for two people say just two inches of lou need to be cut)
Bilahi(Tomatoes)-2 small(I have used tomato puree)
Gaaj(Bamboo Shoots)-(1 tea spoon)
Fish(Four pieces)
Lemon(Half)
Coriander leaves(Dhaniya)
Yellow Mustard Seeds paste
And she has strictly instructed me to cook in mustard oil.

The oil needs to be heated in a kadhai to which cumin seeds,methi,mustard seeds are added.When the seeds crackle lou is added and is fried till the water from it evaporates.Chopped tomatoes are added and even for the tomatoes the water is allowed to evaporate.When the cooked mass shrinks water is added and allowed to get boiled.When the water boils the mustard paste is added along with the fried fish .After say 10 mins the kadhai is put off the flame and lemon is squeezed .Chopped coriander is also added.The dish is ready to be served.

Kol Posola(Banana Stem)

2009-01-21T22:52:00.002+05:30

The bark of the banana stem which we buy from market needs to be peeled off before cooking.The tender part of the stem is used for cooking.I have also had it raw(Kerala Style) .Jyothi had brought for lunch.She just cut the stem into small pieces,put dahi,onion and then seasoned it with mustard seeds and red chillies.

However in Assam we cook and have it.the tender inner of the stem is cut into small pieces.Intially oil is heated and onions with garlic ,cumin seeds,mustard seeds,fenugreek seeds are fried in oil.When the seeds crackle the cut pieces are put into the kadhai(utensil).All the ingredients are fried well.A little hot water is poured into the kadhai so that the contents get cooked easily.The kadhai is covered and put to simmer.And once the water evaporates the dish is ready.

Kosu Xaak(Colocasia Leaves)

2009-01-18T14:49:00.010+05:30

I donot know if the name should be "kosu thuri" or "kosu thur".But then my mom makes the dish with the leafy part of the colocasia plant.Tender ones are used for cooking.The stem of this plant is also used for cooking.However the dish cooked with the leaves is my favourite of the two.

Ingredients:

Colocasia Leaves
One tomato
Very little masur dal
Dhaniya Powder
Zeera Powder
Chillies
Pepper(2 to 3)
2-3 pieces of crushed Garlic
Utensil:Kadhai

The tender leaves should be washed first and chopped finely.The tomato should also be chopped.

First of all, water is boiled with turmeric in it .When the water gets boiled the chopped leaves should be put into the cooker along with masur dal.The cooker should be closed now and heated in low flame.Three to four whistles are allowed to be blown.After the cooker cools down zeera ,dhaniya powder along with tomato and pepper garlic are put into the cooker .Kohlrabi(Ul kobi),Indian Beans(Urahi),Peas(Mottor) can be added.Once again the contents are boiled.After 1 whistle the cooker can be put off the flame.

It seems this dish is good for people with pharynxitis .People beleieve that this dish clears throat infections.Also ginger should never be used with these leaves.

Mati Mahor Dali(Black gram)

2009-01-17T23:15:00.002+05:30

Maati Dal is prepared in two ways in our house.Maati mahor khar and Mati mahor gazi

Maati Mahor Khar:

The Black gram is first roasted in a kadhai.Then the roasted dal is washed and boiled in a pressure cooker.On getting boiled a pinch of baking soda or kol khar is added to it and the dal is boiled further with the lid of the pressure cooker open.Now ginger garlic paste is added and after boilng for 10 more mins the dal is ready.

Maati Mahor gazi:

For this dish the black gram is just boiled .Then in a kadhai onions ginger garlic paste ,tumeric,Bay leaves are fried in little oil.The boiled dal is poured into the kadhai and the dal is ready to be served.

Koldil Sobzi(Banana Flower Sabzi)

2009-01-17T23:12:00.001+05:30

The Koldil is just like a mystery when u see it for the first time.Removing the cover of the vegetable is just like unwrapping birthday presents .Unrwap unrwap and eventually we will find the gift - i.e. the part which is cooked.While unwraping the vegetable in each fold the flowers are found which can also be cooked.

We just need to cut the white part and then fry it with onions and put little amount of jeera and dhaniya powder.It is just wonderful....

Tenga Mora Haak aru Mas (Fish Curry with Roselle Leaves)

2009-01-16T20:37:00.008+05:30

Assamese Cuisine is one of the most easiest to cook perhaps.It does not require much of preparation beforehand.In one way it can be said that it is "Easy to Make & Ready to eat".
TengaMora leaves or the Roselle plant is sour in taste.People also make jam or jelly using the fruit of this plant.Little do people in India know that apart from being known as famous "Gongura" in Andhra Pradesh it is also grown and found in Assam and is used for cooking Assamese dishes.This plant has got a host of medicinal values and it seems even hangovers and hypertensions are cured with this.When used with fish it adds a flavur to the dish.This has been made in the most bland and country style.It is hot and sour.

Ingredients for the dish:

TengaMora leaves----

Fish----

Garlic----

Chillies ----

Cumin Seeds----

Coriander Seeds---

Mustard Seeds---

Preparations:

A little mustard oil should be put in a kerahi(kadhai or frying pan).To this the cumin coriander and the mustard seeds should be added.Little garlic,chillies and turmeric should also be added .As soon as the mustard seeds start crackling the leaves are added and the contenst of the kadhai should be stir fried.When the leaves start changing colour water is added.

The dish is now allowed to boil in low flame.When the colour of the boiled dish becomes pale yellow fish is added to the dish and boiled for some more time so that the flavour of the leaves are absorbed by the fish.The dish is ready to be served.

Bilahi Masor Tenga (Fish curry with Tomatoes)

2009-01-14T19:42:00.009+05:30

Yesterday was Magh Bihur Uruka and a get together was planned for the occasion.There was Bonfire ,good food,Chit-Chats.It was really nice.Made me get the feel of Uruka.Madhurima Bou took the charge of the Chief Chef and she really made lovely masor tenga,chicken,Muri ghanta,baingan bharta.Of all I loved the masor tenga which she had prepared with tomatoes ,mustard seeds,lemon.This dish is a hot and tangy combo and mostly assamese people love it.It is also an easy to make and ready to eat dish.

Ingredients:

Tomatoes ,Yellow Mustard Seeds(very little quantity say 10 seeds),Yellow Mustard Seed's paste(very little),Chillies,Lemon(Depends on the amount of tanginess one wants).

Preparation:

One table spoon of oil is heated in a kadhai.Mustard seeds are put into hot oil.Once they crackle finely chopped tomatoes are added and stirred till the tomatoes turn into a pulpy paste.Water is added to the pulpy mixture and the gravy is boiled.On getting boiled the mustard paste is added to the gravy.Soon after the fried fishes are added to the gravy and allowed to get boiled still over low flame.Chopped coriander is sprinkled over the dish and lemon juice is added and the entire dish is stirred.The dish is ready to be eaten .

Pork Recipes

2009-01-11T00:19:00.010+05:30

PORK WITH BAMBOO SHOOTS

Ingredients :

Pork,Onions,Ginger Garlic Paste,Bamboo Shoot,Turmeric.

Preparations:

Type 1:

First the onions ginger garlic paste and the chillies are sauteed in a cooker.On the mixture changing colour to golden brown the pork along with onions and turmeric are put to get boiled.We put 6-8 whistle to a medium sized pressure cooker.If they dont get cooked we put 2-3 more whistles.When pork gets cooked bamboo shoots should be put in a small quantity and the entire mixture should be boiled for some more time and it gets ready

GAHORI WITH BAH GAJ

Type 2:

The pork can be boiled properly with salt and turmeric and kept aside.The onions ginger garlic paste can be sauteed with a tomato added to the mixture.Shoots can be added and the entire contents are cooked. On getting cooked pork is added and after the contents get mixed properly water is added.A little boil and its ready...

SIMPLY PORK

Ingredients:

Turmeric Powder
Onions
Ginger Garlic Paste
Oil
Boiled Pork
Half Boiled Potatoes

Preparations:

This is a dry dish.Initially oil is heated and onions , ginger garlic paste ,turmeric powder is sauteed .The mixture is stir fried and pork with boiled potatoes is now put into the cooked mix.The entire contents are mixed well and the utensil in which the fry is going on is put to low flame.Time to time the mixture is stirred.Water from the mixture should evaporate completely.A golden brown colour comes to the mixture and the dish is ready.

Labra

2009-01-08T22:08:00.002+05:30

Labra or mixed vegetable always reminds of ceremonies and bon bhoj(picnics).Whether a marriage or a picnic or name any other occasion this dish always used to be there in our house.Generally prepared with cabbages,pumpkin,brinjal(egg plant),potol(auberguine) the english name and put it up),dhaniya powder,onions,ginger garlic paste,chillies this really tastes good.

Konir Dom (Egg Curry)

2009-01-08T21:53:00.002+05:30

Konir dom always reminds me of my sis and our friend Bora kai.Just like Bora Kai my sis loves eggs like anything.She always got it ensured that she gets the largest of the eggs in our house whenever mom used to boil or make a curry out of them.

In most places people make egg curry by putting boiled eggs in gravy.However assamese and bengali people prepare it in a slightly different manner.Eggs and potatoes are boiled .On getting boiled they are dipped in turmeric and salt mix and fried in oil.And then the gravy is prepared .My mom used to just fry onions,little garlic paste ,jeera powder ,put chopped tomatoes ,peas and then put water once the masala gets cooked.As soon the gravy gets boiled the eggs and potatoes are put into the gravy and the dish is ready.We have been accustomed to the use of minimum spices.So possibly we find the dish tasty with the bare minimum spices.

It seems egg yolk adds to weight gain. With people getting health conscious i wonder if the popularity of egg curry still remains.

Mur porisoy jhilmilor(nopes khutura) hoitey( My first introduction to Jhilmil)

2008-12-31T21:17:00.005+05:30

The lunch hour in office is one of the most happening hours in office.Gossips,tasty food,tips on cooking ,health tips etc etc.
The other day one of my colleagues offered dal cooked with some green leaves.Initially I was sceptical to have it but when i put the first spoon in mouth i felt greens are not that distasteful.I asked her the name of the leaves and she told "Totakura"(Amaranth Leaves).The same day i went to the grocery shop as i was very eager to know how they looked.I felt i had seen them before but unfortunately i didnot know the assamese name for it.Even though i dint know the name I started preparing it and i really like it.It was only recently when amidst a conversation madhurima bou told me that it is jhilmil.I really felt ashamed.All these years my mom used to force me into eating greens.My parents have always given me lessons on identifying green but i had hardly paid any interest.I had never any interest and neither did i find them tasty.Five years have passed since i left my homeland and now I yearn for home food.Too much of spices,red chilli powder have taken a toll on my stomach.I now realise how much heavenly the bland food of my homeland is.Now i yearn for "puthis mach","dhekiya haak","lai haak".I donot know how i have begun liking the taste of all which i hardly touched .I really miss them now that i donot get them here.
Of late i have started cooking most of the dishes in the country style.I am taking classes over the phone from mom and mom-in-law and am reading web-sites.Reading these websites I have come to know abt the english names of the many of the vegetables.I admit people have done quite a bit of research before making these websites ."Thekera tenga" is mangosteen,"Jhilmil Haak"
is amaranth leaves,"Ou Tenga" is elephant apple.

One can find a lot of variety when it comes to vegetables in Assam.The same can be expected from Assamese Cuisine.

My origin goes to Laina gaon in Tinsukia Distt.However i have got relatives from lower part of Assam also.I have noticed that the cooking styles of both the regions differ.My friend and my sis who have studied anthropology say that the cooking style depends on availability of vegetables or spices .Hence the variance.Then a possibility of influence of the place of origin of the people can not be ruled out.A myriad of recipes in total .I am on my own way to find cook these and put them up in this blog.Hope I am able to do justice.

Pitika Special

2008-12-16T20:02:00.005+05:30

ALU PITIKA(Mashed potatoes)

This dish can serve four people and it should be served while the dish is warm.
Ingredients:
4-5 medium sized potatoes.
One onion
Spring Onions
Green Chillies
Oil (Assamese use mustard oil)

Preparation:
First the potatoes should be boiled and their skin should be peeled off.Next the boiled potatoes are mashed.The spring onions,onions and the chillies are cut into small pieces and added to the mashed stuff.Half spoon oil and salt to taste.Alu pitika is ready to be served.
(If oil from pickled chillies is used it tastes yummier.I have also mashed a boiled egg along with the potatoes)

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BENGENA PITIKA(Mashed brinjal)

Ingredients:

One big brinjal
Ginger
Chillies
Coriander leaves or spring onions
Onions
Little Oil

Bake the brinjal by putting it over the gas or in oven.Peel off the skin and take out the pulp.Onions,coriander or spring onions ,chillies are cut into small pieces and added to the brinjal pulp.Ginger is cut into small pieces and added.Salt is sprinked and half spoon of oil is added to the mixture.All the ingredients should be mixed well.Also the dish should be served as soon as it is prepared.
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Tita Bhekuri pitika

Tita Bhekuri is a fruit found in Assam which is bitter in taste but has got many medicinal values.If you like eating bitter then possibly you will like this

Ingredients: Tita Bhekuri
Oil
Chillies
Onions.

Just Boil the bhekuri Tita and mash them with oil chillies and onions adn the recipe is ready to be eaten.

Prawns with Bamboo Shoots

2008-12-16T19:43:00.008+05:30

In Assamese the respective names for prawns and bamboo shoots:

Misa Mach(Prawns)
Bah Gaj(Bamboo Shoots)
This recipe is a hot and sour combination.
The ingredients required for this recipe are

Prawns
Bamboo Shoots
Green Chillies
Onions
Quantity of bah gaj and onions should be same and should be more than the prawns.Also make in small quantity for the first time. I had used dried prawns.Fresh ones can also be used.

Preparation:

Just fry the prawns and when they turn golden brown add the shoots,cut onions and green chillies let it get fried till the water gets dried.Add salt and the dish is ready

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