Stir fry the washed and cleaned greens along with some chopped onions and green chillies.When the greens are done,add salt beaten eggs and cook till done.
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The recipe here is that of the Bhug offered here is from the Puja of Lord Satyanarayan . Puja normally involves a certain degree of fasting , so these Prasads have been created to have a high sugar content . This is what makes them really tasty and a quick source of energy !!
There are no hard and fast rules or ingredients for these Prasads . They may vary from region to region and from family to family . The one I present here is used in my family Puja .
Ingredients :
There are only six ingredients in this Bhug recipe . All of them are used in EQUAL amount of 1.250 kilograms ( 1.250 liters for the milk ) .
Peeled Bananas
Sugar
Jaggery
Flour ( Rice or wheat )
Milk
Clarified Butter ( Ghee )
Method :
Mash the bananas to a smooth pulp ( Any grinder can be used , but we prefer to do it by hand .) Add a tablespoon or two of sugar while mashing makes the process easier .
Melt the jaggery in about half a liter of milk .
Heat the ghee a little to melt it . And use a fine sieve to remove any impurities or particles from the flour .
Add the banana pulp to a large vessel ( capacity of about 10- 12 liters ) so that everything can be mixed properly .
Gradually add the flour to the pulp and keep mixing .
Check for lumps in every step and break them with your hand . If the mixture becomes too dry , add the ghee in small amounts and keep stirring .
Add the liquid jaggery and the remaining milk and sugar is added at the last and mixed properly .
Let the mixture stand for about two hours . Mix the contents properly before serving , the ghee tends to accumulate on top . This Bhug can be preserved for about 4-5 days in a refrigerator .
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Take some black sesame seeds as per your requirement. Wash and clean it. Add salt,fresh green chillies, 2-3 garlic pods and grind into a fine paste. Add some fresh lemon juice on it to enhance its flavours, and have a delicious chutney with rice.
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by Mousumi Boruah
Recipe in her own words
টেঙা খাবলৈ সাধাৰণতে কুঁহি ,কান্ধুলী, পুঠি ,কাৱৈ আদি মাছবোৰ ভাল।মাছৰ piece বোৰ প্ৰথমে ভাজি লব লাগে। আলু বয়ল কৰি লবা।এমুথি মধুসোলেঙ মিহিকৈ কাটি লবা।গৰম তেলত মেথি ফুটাই তাত সিজোৱা আলু আৰু মধুসোলেঙ খিনি ভাজি লব লাগে।নিমখ হালধী দি আন্দাজমতে পানী দিবা।অলপ উতলিলে মাছৰ টুকুৰাবোৰ দিব লাগে।১৫ মিনিটমান সিজোৱাৰ পাছত নমাই থবা।
Translation:
The preferred fish for this is Kuhi,Kadhuli,Puthi,Kawoi etc.However (Rohu can be used if unavailable.)
Wash and shallow fry the pieces of fish . Set aside
Wash and chop a bunch of Polygonum chinense leaves.
Boil some potatoes.
In a wok heat oil and add fenugreek seeds.Add the boiled potatoes followed by the chopped leaves.Sauté gently.Then add salt to taste and turmeric powder.
Add water and bring to a boil.
Add the fish and cook for about 15 mins until done.
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Life in Assam has become fast-paced. Nobody has time for this indulgence any more. However, once in a while you do crave for this oh, so, nostalgic taste.
Here is Luci Aloo Bhaaji and Koni Bhujia with Jolokia Asar.
Enjoy!!
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First of all, cut the Colocasia/kasu into small pieces.
Boil the Colocasia / kasu pieces and discard the water it was boiled in.
Heat oil, preferably in mustard oil, and fry chicken pieces along with salt, turmeric (& other spices as per taste & quantity).
Fry until the chicken pieces become golden brownish in color .Do not add water & also do not over fry. Remove the fried chicken into a different plate/container.
Add mustard oil to the remaining oil left over after frying chicken. Now add the boiled Colocasia/kasu.
Add salt, turmeric (& other spices as per quantity & taste).
Now cooking stirring continuously over low flame; without adding water until cooked.
Add the fried chicken. Finally add water & boil to taste.
Here i need to mention that some people add hot water in order to save time & LPG. But note that hot water carry a different taste than normal water & hence might diminish the taste. Hence IMO better to add cold/normal water.
Kasu Chicken is ready to be served piping hot. Goes very well with rice or even roti. Experience the ethnic Assamese food taste..!!!
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Omora (hog plum)is a fruit easily found in Assam .
Recipe :
I used raw omora for this dish .
Clean n boil the omoras till tender.
Keep the water aside, n cut the omoras into pieces.
Marinate the fish pieces with little salt n turmeric.
Fry them n keep aside.
In a wok , add 2 tsp mustard oil ,add paachfuran.add garlic n sauté .few mins.Add few pieces of chopped potatoes ( optional) n fry. When half done ,add the omora pieces n mix well.
Add split green chillies .
After 10 mins ,add the water on which the omoras were boiled.let it shimmer for 10 mins, add the fish , cover the lid. After 5 mins add some chopped coriander . It's done .
Serve with hot rice.
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By Jackie Zaman
Wash clean and mix the fish eggs and cleaned tender teasel gourd leaves with gram flour ,salt and spices according to taste.Add water to make a thick batter.Deep fry in mustard oil and serve hot
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Mas bhoja(fish fry),koldilor bor(banana flower cutlet) and rice on the platter,
(R to L)served with,gahori manxo(pork),Jilmil xak aru phulkobir hoite rondha mas,(fish curry with greens and cauliflower)dail amitar hoite,(lentils with papaya)masor petu bhoja,(fish innards)amlokhir pitika,(mashed gooseberry)bhoot jolika asar,nemu aru bhat(king chili pickle ,lemon
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Ripe bael/ বেল is pulped, mixed with mishri (palm sugar/honey), lime juice, few crushed mint leavesand cold water ( fresh cardamom/elaichi) powder,can be added for extra flavour but is optional)
A very traditional drink but losing its importance due to the new varieties of "coolants" available in the market.So the next drink for this summer is try the Bael'or Shorbot!
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Take about 6 pieces of very fresh hilsa fish.Wash and marinate with a paste of freshly ground mustard paste,salt ,some turmeric powder for about an hour..
Add half a cup of fresh mustard oil to the fish
Cover and microwave for abt 6 to 7 mins..(half cup of water can be added,if you want more "curry".).
Once cooked add fresh green chillies...serve with hot joha rice.
Chopped onions can be added as well to this dish however that is optional.
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Fish Tenga ( sour fish curry) is synonymous with Assamese cuisine even though there are many more simple yet delicious Assamese fish recipes. It's omnipresent in each blog or write-up about Assamese food and cuisines and honestly, there are couple of varieties, different in preparation and usage of the souring agent. But one thing is common, it's loved by one and all, specially in these summer days and lunch is relished with a bowlful of this curry and plateful of rice. Hope you'll enjoy this simple yet delicious preparation from the kitchens of the east.
Preparation time: 40 minutes
Cooking time: 20 minutes
Serving: for 2 people
Ingredients:
Fish pieces- 4 pieces ,preferably rohu or katla, marinated in salt and turmeric powder for 30 minutes or so.
Chopped tomatoes- 1 (big)
Potato- 1 (small), chopped
Bottle gourd - preferably round one, roughly chopped 1 cup
Mustard oil (MO)- enough for frying the fish and for the curry- 1 tbsp.
Paanch-furon (PF)- 1/2 tsp.
Salt- to taste
Turmeric powder- 1 tsp ( as per assumption)
Dry red chilli- 1 no.
Warm water- 2 cups
Coriander leaves- roughly chopped.
Lemon juice- 1 tsp (optional)
Procedure:
Shallow fry the fish pieces for 3-4 minutes each side and keep aside.
Now, heat up 1 tbsp of mustard oil, almost to fuming and add the dry red chili, followed by the spoonful of pas phoran.
Once the dry spices release the aroma, introduce the chopped tomatoes and the turmeric powder, sauté for a while and then simmer until tomatoes turn to pulp
Then put the chopped gourd and potato, mix well, sauce and simmer under a lid until oil separates.
Once the gourd and potato are soft, put the water and then fish pieces, bring to boil and keep for 3-4 minutes, check the salt content and garnish with chop coriander leaves. If you want more sourness, throw in some lemon juice as per your taste and your fish tenga is ready to be relished.
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kolmou haakor khar(water spinach cooked with alkali),
kunduli'r bhaji(ivy gourd stir-fried) Kothalgutir pitika (mashed jack fruit seeds) Rice,lime,chilli and cucumber salad
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ANSWER :bogi/boga jamu (Syzygium jambos)
Available during May-July
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By Geeta Dutta
Recipe :
Take a bunch of fresh tengamora/roselle leaves, wash n chop them roughly.
Rub turmeric n salt to the fishes n fry them in mustard oil.
Boil a potato n smash it , keep aside.
In a wok , heat mustard oil, add paanchfuran, chopped onions. when they turn brown, add the potato, garlic ,chillies n fry a bit. Then add the chopped tengamora leaves . Add water n let the curry shimmer in low flame for abt 10 mins.
Add the fish.after another 5 mins turn it off .
Serve the tangy curry with hot rice
Fish Recipes
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Water Spinach and Jackfruit seeds cooked with alkali
Kolmou/Water Spinach(Ipomoea aquatica) is a semi aquatic, tropical plant grown as a vegetable for its tender shoots and leaves.
To make Khar-a dish using alkali(kola khar or soda bi carb):
Wash chop the leaves,drain and set aside
Heat oil,add some peeled garlic pods ,salt and green chilli.
Add the water spinach and sauté gently until wilted .
Add a pinch of soda bi carb or kola khar liquid and mix well.
Add water and grated ginger some boiled jack fruit seeds and bring to a boil.
Cook until done and to your desired consistency.
Enjoy with Rice.
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