tag:blogger.com,1999:blog-14830867737566868652026-10-08T17:05:53.350+05:30Aakhol Ghor, the Assamese Cuisines and Foods from AssamIts all about Food and Food Habits from the land of blue hills and red river, Assam.
Aakhol Ghor means Kitchen in Assamese. Assamese traditional Kitchens normally has two parts. First the dining area plus a small cooking space for tea etc. And the next bigger and more functional room is the actual kitchen with at least two earthen fire places (chowka).
If you are a food lover you can hope to see a lot of authentic Assamese Recipes in this place......Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-1483086773756686865.post-22693474488478435192014-01-13T20:38:00.001+05:302014-01-13T20:38:15.388+05:30Steamed Rice Cake - Bhapot Diya Pitha
Here’s
one steamed pitha, improvised to make in any place, for the Assamese
Bihu Spirit !!
Ingredients:
Of all things, you need something called
Idly Stand.Or Steam it as you like.
<!--[if !supportLists]-->1.
<!--[endif]-->Rice Flour – 1 Cup
<!--[if !supportLists]-->2.
<!--[endif]-->Grated Coconut – ½ Cup
Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com86tag:blogger.com,1999:blog-1483086773756686865.post-47591137400856598592014-01-13T20:25:00.000+05:302014-01-13T20:25:07.635+05:30Til diya Mangxo - Chicken / Duck / Pork / Goat Meat cooked in Sesame
This one is for my darling sister who has
no access to anything Assamese and to a dear friend of mine, who actually made
sure I update this one right now, middle of the festive chaos!!! Of course all
my readers hope you like it.
Ingredients:
Meat – 500 gm
Black Sesame – 2 Table Spoon
<!--[if !supportLists]-->3 Cumin Seed – ½ Table spoon
<!--[if !Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com35tag:blogger.com,1999:blog-1483086773756686865.post-81641993661290592092013-11-22T14:21:00.000+05:302013-11-22T14:39:33.305+05:30Haanh aaru Maah - Duck in Lentil
Haanh and Maah features in many a form in Assam. But the black lentil ( gota maati maah) is the king of taste and never fails to satisfy the taste buds or occasin.
Ingredients:
1. Duck Meat - 1 Kg Chopped, I prefer small pieces, you pick yours.
2. Black Lentil - 1 Cup, soaked for minimum 8 hours ( can be over night).
3. Onions - 1 big, Chopped.
4. Ginger Garlic Paste - 2 Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com150tag:blogger.com,1999:blog-1483086773756686865.post-30207242994232904172013-11-22T13:07:00.002+05:302013-11-22T13:07:29.956+05:30One More Green and Fish - Bor Manimuni Maasor Jhol
Ah Assam!! Seems we can eat green leafy vegitable and fish in infinite way. They seem to be mixed in so many ways, some times feels like repeat. But trust me they taste absolutely different and amazing in all versions.
Mousumi Gogoi of Facebook did most of the work and as usual, picture is her's :
Ingredients:
1. Bor manimuni(with roots):150 gm
2. Small fish :200 gm Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com25tag:blogger.com,1999:blog-1483086773756686865.post-36188589879598314272013-11-22T12:44:00.002+05:302013-11-22T12:44:41.477+05:30Nangol Dhuwa Pitha / Tora Pitha - Steamed Rice Cakes
First of all, thank you Rupam Kowar from FB : https://www.facebook.com/rupkon?directed_target_id=0.
The original photo is his.
I have been pondering over two things. Assam has 6 seasons ! And we Assamese know how to celebrate each moment with specific food and some sort of music. Guess we really came down from the heavens through a golden ladder, that we seem to know how to Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com17tag:blogger.com,1999:blog-1483086773756686865.post-25053709329155801622013-11-05T12:38:00.001+05:302013-11-05T12:40:14.842+05:30Xewali Phool Masor Khaar - Night Flowering Jesmin and Fish Curry/Gravy !
Some times I feel we Assamese seem to be eating whatever grows on earth! And we are extremely creative. In this season, I found one very apt recipie. I love this one, for it's simplicity and ability to cook is ASAP. So here we go.
This line I added after finishing the write up. I am now a days wondering is it too simple?? Pictures tomorrow.
Ingredients:
1. Any river fish - I prefer Rahu/ Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com7tag:blogger.com,1999:blog-1483086773756686865.post-58061809206959773142013-07-12T16:10:00.001+05:302013-07-12T16:10:42.725+05:30A Fish Curry for the Lazzy but Tasty Food Wisher!
I do not know the name. But yes it comes from the lazy land!!
This one is a very tribal recipie. I am sure you will get similar versions in across South East Asia!
But this is found mostly in tribes living at hills.
Ingredients:
1. Fish - You can use any fish - 5 pieces.
2. Bamboo Shoot - 2 table spoon
3. Tomato - 1 Big, chopped
4. Green Chilly - As much you want.
5. Garlic - 2 big cloves Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com2tag:blogger.com,1999:blog-1483086773756686865.post-8695497266351979692013-03-22T11:31:00.002+05:302013-03-22T11:31:58.106+05:30Bamboo Shoot and Lentils
This one is a tiny recipe and on demand from a dear friend Nidarshana! This is a typical quick fix in my kitchen.
Ingredients:
1. Red Lentils - 1 cup
2. Bamboo Shoot - to taste
3. Salt and Turmeric - to taste
4. Fenugreek Seed - a pinch.
5. 2 Green Chillies.
6. Oil - 1 spoon
Method:
Wash the lentils and add in a pressure cooker. Add salt and turmeric and cook with water. Add enough for 4 Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com2tag:blogger.com,1999:blog-1483086773756686865.post-29200993209152931372013-02-25T16:29:00.005+05:302013-11-22T12:49:22.468+05:30Till Maas ( Sesame Fish)
This one seems to be having hundreds of variety. So giving you the 'my way'.
This is for 4 pieces and you can add quantity as you like. The kinds of fish you can use are: Rahu, Xingi, Magur, Kawoi, Xol, Bhakuwa and similar kinds.
Ingredients:
1. 4 big pieces of fish. Cleaned.
2. Salt and Turmeric
3. Green Chilly
4. Mustard oil.
5. Potato - 2 small, boiled and peeled.
6. Onion - 1 small finely Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com5tag:blogger.com,1999:blog-1483086773756686865.post-13443315529590915652013-02-25T16:16:00.000+05:302013-02-25T16:16:11.685+05:30Misa Masor Bota ( Ground Prawns)
So since I do not have pictures and people did not tell me what to do.. here I go with a few quicks.
Ingredients:
1. Tiny prawns, the ones you do not know how to eat :). -- Say 250 gms
2. Oil - 2 spoon veg and few drops of mustard oil.
3. Onions - 1 small finely chopped.
4. 2 cloves of garlic and 2 green chillies.
5. Salt to taste
6. Green Coriander.
Method:
Wash the prawns and make sure Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com3tag:blogger.com,1999:blog-1483086773756686865.post-80980620440702202342012-05-15T12:52:00.000+05:302012-05-15T12:52:13.649+05:30Bhendi aru Dalir Bor diya Tenga - Lady Finger and Fritters in a Sour Curry
INGREDIENTS:
Soaked Rice - 2 Table Spoon
Soaked Red Lentils - 1 Cup
Panch Foran - A pinch
Raw Mango - 2 Small, washed peeled and chopped.
Lady Finger - 6 to 8 (or as many people)
Salt, Turmeric & Sugur- to taste
Rice Powder - 1 Table spoon mixed with 1/2 cup water.
Water & Oil
METHOD:
Make a coarse paste of the rice and lentils. Mix with a bit of salt and check for taste. In a Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com2tag:blogger.com,1999:blog-1483086773756686865.post-38218297388660061692012-03-13T19:49:00.003+05:302012-03-13T19:49:57.068+05:30Sojina Ful, Xoru Alloo Koni Bhoja
Well, this one is a quick fix. I do it when sometimes I need a side dish very fast. Translating the Name to English, Drum Stick Flower, Baby Potatoes and Eggs!
Ingredients:
Drum Stick flowers - 2 cups, cleaned.
Baby potatoes - 1/2 cups, cut in half.
Onion - a small one. Chopped.
Salt and Turmeric - To your taste.
Egg - 1, beaten.
Oil - 3 table spoons.
How to do it:
Heat Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com2tag:blogger.com,1999:blog-1483086773756686865.post-90171661856199341802012-03-13T19:30:00.000+05:302012-03-13T19:30:08.507+05:30Pavo Maas in Musturd Sauce - Pavo Maasor Xoriyoh Diya
600 - 800gms of Pavo (Pavda) fish
4 tsp of Yellow mustard
1 chopped onion (medium)
4 Green chillies
1/2 tsp of paas phuron
Procedure -
- Rub salt and turmeric on the fish and marinate them for an hour.
- Soak mustard in water for 2-3hrs
- Make mustard paste in a mixer with 2 green chilli
- Put some water in the paste and leave it for 2 hrs. This will remove the bitterness of the Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com2tag:blogger.com,1999:blog-1483086773756686865.post-38401657078117352032012-03-13T19:29:00.001+05:302012-03-13T19:29:22.184+05:30Sojina Fulor Fulori (Drumstick Flower Fritters)
I am not really sure what do you call these flowers of Drumsticks. I do not even know if they have a separate name or not.But they taste YUMMY.. My hubby's current favs..rather this season's favs!
Ingredients:
Flowers of Drumstick - 2 Cups, Cleaned.
Red Lentil - 1/2 Cup, Cleaned and Soaked.
Ginger, Garlic, Green Chilly - 1/2'', 3 medium cloves, 2 medium sized.
Salt - As per your Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com1tag:blogger.com,1999:blog-1483086773756686865.post-91081291800611575122011-02-23T19:17:00.004+05:302012-01-19T14:52:53.209+05:30Assorted Assamese Platters: A Photo Feature - Part 1
First part of a series of photo features which showcase various Assamese cuisines prepared and served during various occasions. This part features the followings:
1. Bihur Jolpan (Traditional breakfast served during Bihu)
2. Doinandin Exaj (Common Man's everyday platter)
3. Gaonor Exaj (A villagers thali)
4. Gharua Exaj (Thali served for close relatives)
5. Alohir Exaj (Special thali prepared Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com3tag:blogger.com,1999:blog-1483086773756686865.post-75844053606373617112010-11-04T13:48:00.002+05:302011-02-06T17:05:04.134+05:30Bamboo Fish - Sungat Diya MaasWell, time for one more Sungat Diya dish. I could not find a better translation for "Sungat Diya" hence the word Bamboo Fish, of course roasted.
Note: The Bamboo must be opened with one stroke cut in about 45 degree angle. ( So if I have to write in Assamese for the clarity, Banhor Paab to eke ghapote kaatibo lagibo, beka ke). Also, please open the Bamboo on one side just before you are ready toLabhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com10tag:blogger.com,1999:blog-1483086773756686865.post-50534867547004560782010-08-29T13:00:00.001+05:302010-08-29T13:00:38.698+05:30Rocky and Mayur visit GuwahatiIts 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.Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com3tag:blogger.com,1999:blog-1483086773756686865.post-28229022816898171852010-08-28T12:29:00.006+05:302011-02-06T14:18:19.808+05:30Bamboo Rice - Sunga SaulWell, 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 Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com4tag:blogger.com,1999:blog-1483086773756686865.post-8841997038101936042010-07-12T23:19:00.002+05:302010-08-29T12:44:59.296+05:30A few foodimentary on Assamese Cusines in national televisionWell guys,
You might have already seen the segments on the TV, but thought of sharing these once again with you through AakholGhor.
Interestingly, both CNN IBN and Times Now telecasted them around the same weekends... competition... you bet.. and good market intelligence as well ;)
Check them out...
Secrete Kitchen Segment in CNN IBN:
Secret Kitchen: North-east serves up a treat
The FoodiesLabhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com2tag:blogger.com,1999:blog-1483086773756686865.post-71551063393019293372010-04-07T19:45:00.002+05:302010-04-07T19:54:14.424+05:30Tenga gets a global twist- Ramsay gives the world a taste of a popular Assam recipeHere is an incredible news. The quintessential Assamese dish ‘Machor Tenga’, , a sweet-and-sour curry which has come to be known as the leitmotif of the Assamese kitchen, has gone global.
The recipe for the Assamese dish is being beamed to millions of kitchens across the globe through British celebrity chef Gordon Ramsay, who has included fish tenga among one hundred of his favorite recipes inLabhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com6tag:blogger.com,1999:blog-1483086773756686865.post-62126509466390312032010-02-21T10:52:00.002+05:302010-04-07T19:41:38.788+05:30Atul Lahkar's website on Assamese FoodWell, many of you must be knowing Atul Lahkar, a master chef from Assam, at least by his growing reputation. Some of you might have already got a chance to watch him cooking many authentic Assamese cusines in his famous crockery show called "Byanjan" telecasted in News Live TV channel. And I am sure there would many of you who have had at least a complete Assamese thali in his famous Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com1tag:blogger.com,1999:blog-1483086773756686865.post-16368217775138252152010-02-08T14:25:00.001+05:302011-02-23T12:18:44.474+05:30Xukan Machor chutney (Dried fish chutney)This is not a typical Assamese side dish as a matter of fact. This particular preparation is a derivation of its famous Manipuri cousin called Irumba. In fact we have taken the liberty to change to cater to your taste bud by modifying it a little. Though many tribes and communities do prepare variety of dried fish recipes, in Assamese food habit dried fish dishes are not very common.
In this Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com2tag:blogger.com,1999:blog-1483086773756686865.post-20550190040436347742010-01-30T18:26:00.002+05:302010-01-30T18:31:48.802+05:30Jalukiya Koldil Paro Mangxo (Pigeon meat with Banana Flower in black pepper)If you think we are too cruel to talk about pigeon meat, then probably go ahead and skip this post. Otherwise, if you are a non-vegetarian, we guarantee you, you would simple love this recipe. Trust us, this is one of the traditional recipe which people of Assam have been preparing for ages and they know what goes well with the pigeon meat. Yeah, you guessed it right, its the banana flower.
In Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com4tag:blogger.com,1999:blog-1483086773756686865.post-29408530597444317292010-01-27T19:43:00.007+05:302011-02-23T12:21:08.220+05:30Hanhor Mangxo Komora (Duck meat with Ash Gourd)Traditionally, this dish is considered to be a delicacy cooked and served on special occasions like Bihu, feast or for special guests. Even now-a-days, this dish is still integral part of any celebration or festivities.
Though there are many variety of ducks available in Assam and NE India, we are going to talk about Paati Hanh (a type of mallard duck). People from Assam and NE region also like Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com19tag:blogger.com,1999:blog-1483086773756686865.post-22934947017093384672010-01-27T14:57:00.002+05:302010-01-27T15:19:13.671+05:30Assamese cuisines in internetAs we talked about the gradually increasing exposure of Assamese cuisines in internet in our previous post, we accidently came across a blog by Dr. Ashish Chopra, a food traveller (as he likes to call himself). He has summarized all about Assamese cuisines in a single post very beautifully. His post contains most of the details along with nice photographs and that post is already popular Labhitahttp://www.blogger.com/profile/11601539204577279831noreply@blogger.com0