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Sitol maas/clown knifefish caught using traditional fishing gear called Polo, a...

Assamese Cuisine and Recipes — Sun, 19 May 2013 08:04:30 +0100

Sitol maas/clown knifefish caught using traditional fishing gear called Polo, a type of plunge basket made of bamboo strips at Sonapur,Assam
Photo by Bhaskar Bezboruah

Fishes of Assam(pl submit photos so we can update this album)

Chandan Baruah shares this lovely photo and recipe AMITARE HOITE RONDHA CHAGOLIR...

Assamese Cuisine and Recipes — Sat, 18 May 2013 14:34:43 +0100

Chandan Baruah shares this lovely photo and recipe
AMITARE HOITE RONDHA CHAGOLIR MANGSHO ( MUTTON COOKED WITH RAW PAPAYA)

A very common meat dish is mutton curry with raw papaya. Papaya works as a tenderizer for the meat. Besides papaya contains an important digestive enzyme called Papaine. Mutton is a very tasty meat as it contains some fat which gives the wonderful taste of the meat. Do not buy mutton which has too much of fat as it is bad for your health.

INGREDIENTS:

Mutton: 500 gms, cut into medium sized pieces.
Raw papaya: 1, cut into big pieces
Onion : 2, finely chopped
Garlic: 10 pods, make a paste
Ginger: 1 inch, make a paste
Dry red chilli: 5, make paste with little water
Garam masala( cinnamon 2 pieces, cardamom 5, clove 5):
Guta jeera : 2 teasoonful
Guta dhania: 1 tablespoonful
Bayleaf: 1
Mustard oil
Salt

METHOD:

Lightly roast the garam masala, jeera and dhania in a tawa and the grind them when cool.
Heat oil in a pressure cooker. When hot add the bay leaf, then onion and fry them till the onion becomes translucent. Add ginger garlic paste and mix it for about 2 minutes. Now add the meat and cook it moderate flame for about 10 minutes. Mix the chilli paste and the garam masala powder and cook for another 5 minutes. Now add the papaya pieces and mixed thoroughly. now add 2 to 3 cups of water. add salt. Now close the lid of the pressure cooker and cook in high flame till whistle blows. Then cook for another 8 to 10 minutes in moderate heat or till the meat is done. Allow it to cool. Then open and serve it with rice.
No other side dishes will be required as the mutton curry with papaya served with rice is an irresistible combination.
So cook this delicious dish for this Sunday lunch . You can add a green chutney to tickle your taste buds. Till then Happy Cooking

Meat and Poultry

A traditional Assamese meal invariably begins with a khar dish,which can be made...

Assamese Cuisine and Recipes — Thu, 16 May 2013 11:36:09 +0100

A traditional Assamese meal invariably begins with a
khar dish,which can be made from vegetable,lentils,rice or even fish.However the main ingredient is an indigenous alkaline substance also called Khar which is obtained by filtering the ashes of the plantain tree or from the dried burnt peels a type of banana called Bhim kol(Musa bulbisiana Colla)
Do SHARE your Khar recipes ,along with photos so we can repost them to the right album.

Omita aru mosur dial khar by Siddhárth Házåriká

Ingredients:
a.One medium sized raw papaya: peeled and cut into small cubes;
b.100 gms mosur dial/red lentils;
c.minced ginger and garlic;
c.mustard oil; c.salt;
d.Khar (Alkaline concentrate extracted from dried,roasted Bhim kol(Musa bulbisiana Colla) skin) .
Procedure: 1. Heat oil in a wok and fry the ginger and garlic. 2.Add the washed dal and fry some more. 3.Then add the papaya cubes and fry for about fifteen minutes. 4.Add about 2 tablespoons of "khar" and cook in a low flame. 5. The papaya pieces will start melting into a paste similar to the picture, keep stirring from time to time. 6. Add water if required. Serve with steamed rice. Bon appetiit!

Veg &Egg -Khar,pitika ,xaak etc

Sisir Kalita shares this recipe: khewali fulor paator pakodas -fritters made of...

Assamese Cuisine and Recipes — Wed, 15 May 2013 10:03:43 +0100

Sisir Kalita shares this recipe:
khewali fulor paator pakodas -fritters made of leaves of night flowering jasmine

Coral Jasmine Dishes (click on the photos for the recipe)

Shared from Angaraag Papon Mahanta page>He writes: Sepon was special in terms of...

Assamese Cuisine and Recipes — Tue, 14 May 2013 13:16:41 +0100

Shared from Angaraag Papon Mahanta page>He writes:
Sepon was special in terms of crowd & hospitality! The menu had frog, silk worms, ant eggs & 16 varieties of pork!

Angaraag Papon Mahanta's Photos
Sepon was special in terms of crowd & hospitality! The menu had frog, silk worms, ant eggs & 16 varieties of pork! :)

Pallabi Saikia shares this recipe of Bor pitha; made of Komal Saul** Ingredient...

Assamese Cuisine and Recipes — Tue, 14 May 2013 09:35:36 +0100

Pallabi Saikia shares this recipe of Bor pitha; made of Komal Saul**

Ingredients:

Take 1/2 kg of rice (Komal chawal)**
Soak it for about 2 hrs than drain the water with the help of a strainer or a pc of cloth and keep it for an hour to become little dry.
Now grind it and with the help oh a chhalni or sifter take out the rice flour.
Take 250 gram of jaggery (take it according the sweetness u want) and dissolve it in 1 cup of water (take a big cup like coffee cup to measure the water). Mix the jaggery until it dissolve in water.
Now add the jaggery water little by little into the rice flour also add a pinch of salt and a 1 tsp of cardamom powder for the test. keep the consistency like idli batter. It should not be very thin batter ..
Now take a pan and heat the sufficient refine oil to deep fry and take a daal serving spoon to put the batter into oil and to get a uniform size of the pitha. Fry it in medium heat until it brown..and enjoy.
**Komal saul or softened rice is prepared from Bora dhan(rice variety).It is parboiled and sun dried.

Assamese Laru and Pitha

Bhoja Rongalau'r Phul Batter coated Pumpkin flowers Fry either in a thin beaten...

Assamese Cuisine and Recipes — Sun, 12 May 2013 15:14:26 +0100

Bhoja Rongalau'r Phul
Batter coated Pumpkin flowers
Fry either in a thin beaten egg batter or a gram flour+rice flour battter,until golden

Veg &Egg -Khar,pitika ,xaak etc

Nilakshi Bordoloi asks"কি বাৰৃ ? কোকৰাঝাৰ বজাৰত দেখা পালো আজি" What is this?She...

Assamese Cuisine and Recipes — Thu, 09 May 2013 13:50:43 +0100

Nilakshi Bordoloi asks"কি বাৰৃ ? কোকৰাঝাৰ বজাৰত দেখা পালো আজি"
What is this?She found these at Kokrajar Market

Fruits and Veg of Assam(pl submit photos so we can update )

Pankaj Barman shares this photo of: Tekeli pitha (steamed rice cake )prepared my...

Assamese Cuisine and Recipes — Wed, 08 May 2013 09:54:45 +0100

Pankaj Barman shares this photo of:
Tekeli pitha (steamed rice cake )prepared my his mom
Kunay kunay bhal pai?Who likes these pithas?

Assamese Laru and Pitha

Where have you tasted best and worst Pura Gahori?(Roasted Pork) Vikramjit Kakati...

Assamese Cuisine and Recipes — Tue, 07 May 2013 11:12:53 +0100

Where have you tasted best and worst Pura Gahori?(Roasted Pork)
Vikramjit Kakati investigates and writes:

Yes , till now in Assam , best pork dish I have ever tasted is the "Pork Pura" of Kitchen Bar and Restaurant near Pragati Manor Hotel , in the heart of Guwahati owned by Mr Kailash Medhi .
Worst pork I have ever tested was at " Singpho Dhaba " near Margherita, Assam

Photo by Vikramjit Kakati

ALU PITIKA In a bowl add 2 large boiled and peeled potatoes,salt, 1 chopped gre...

Assamese Cuisine and Recipes — Mon, 06 May 2013 10:07:40 +0100

ALU PITIKA
In a bowl add 2 large boiled and peeled potatoes,salt, 1 chopped green chilies,1 medium chopped onion, 2 teaspoon chopped coriander leaves and 5 tablespoon mustard oil.
Mash until the potatoes reach a creamy texture. .Garnish with crispy fried small river fish (optional) and extra mustard oil.Serve with warm rice ,lentils,a slice of lime and green chilis.

Veg &Egg -Khar,pitika ,xaak etc

Kul Goswami Rahman asks"Since becoming a Grandmother have been curious to know w...

Assamese Cuisine and Recipes — Sat, 04 May 2013 10:56:08 +0100

Kul Goswami Rahman asks"Since becoming a Grandmother have been curious to know what Assamese babies are fed on
Milk, pithaguri, luthuri,bhimkol and what else?! Would really like to know?"
Photo :Luthuri by Rupam Konwar
NOTE:Just to clarify the tea in the photo is not baby food,ONLY the luthuri(cooked parboil rice powder served with hot milk) is.

Have u seen a black bhut jolokia before? Photo by Jacky Pasha Zaman

Assamese Cuisine and Recipes — Thu, 02 May 2013 12:24:47 +0100

Have u seen a black bhut jolokia before?
Photo by Jacky Pasha Zaman

Fruits and Veg of Assam(pl submit photos so we can update )

Kaljeera Fish by Rashmi Sharma Pawe Ingredients: 1) Sitol or any other good qual...

Assamese Cuisine and Recipes — Wed, 01 May 2013 09:43:17 +0100

Kaljeera Fish by Rashmi Sharma Pawe
Ingredients:
1) Sitol or any other good quality fresh fish-4/5 pieces
2) 2 medium sized onions grated
3) 1 inch piece of ginger, 5/6 pods garlic and 2 green chillies, ground to a paste
4) 2 tsp. Kaljeera, (nigella seeds)ground to a fine paste
5) Coriander leaves(optional) for garnishing.
6)100ml of mustard oil

Method:
Fry the fish(smeared in turmeric and salt). Keep aside.
Heat about 100ml of mustard oil in a pan, fry the onions till light brown. Add the ginger-garlic-chilly paste. Fry for a minute or so.
Add the kaljeera and continue to fry till the oil separates.
Add about a cupful of water and fish.
Cook till done and serve hot with rice.

Fish Recipes

Fresh Bamboo Shoot Khar (Banh Gaj Khar) by Azreena Ahmed This is how I had prep...

Assamese Cuisine and Recipes — Tue, 30 Apr 2013 09:35:24 +0100

Fresh Bamboo Shoot Khar (Banh Gaj Khar) by Azreena Ahmed

This is how I had prepared the khar:

Heat 1 tbsp mustard oil, add finely chopped garlic-1 tbsp (3 or 4 pod), stir it till it turns slightly brown now add finely cut gaj (fresh bamboo shoot,medium size ),fry it for some time then add handful of previously soaked red lentil, fry along with the gaj mixture for couple of minutes. After that add water depending on the consistency you want. Once lentil gets cooked add soda(cooking soda or baking soda) 1/2 tsp and salt. You can also add green chilli. Let it come to a boil, your gaj khar is done. you can also add 1 tbsp of rice flour (saul guri) if you have to the gravy.

Serve gaj khar with hot rice.

Veg &Egg -Khar,pitika ,xaak etc

Behar diya Potol(Pointed gourd with mustard)by Raktib Saha WAsh and peel 3 poin...

Assamese Cuisine and Recipes — Mon, 29 Apr 2013 10:56:54 +0100

Behar diya Potol(Pointed gourd with mustard)by Raktib Saha

WAsh and peel 3 pointed gourd,as shown in the picture.Cut them into two.Marinate Pointed gourd with salt and turmeric powder.
Heat 3 tablespoon oil and add half a teaspoon mustard seed add 1 sliced onion and the Pointed gourd and fry slightly.
Add mustard and green chilli paste to the Pointed gourd when it is fried.Add salt to taste (and some water)and simmer for 5 minutes until done.Serves 2. Enjoy

Veg &Egg -Khar,pitika ,xaak etc

Nilakshi Bordoloi asks,"ki baru?" What is this?

Assamese Cuisine and Recipes — Mon, 29 Apr 2013 10:00:39 +0100

Nilakshi Bordoloi asks,"ki baru?"
What is this?

Fruits and Veg of Assam(pl submit photos so we can update )

Mousumi Gogoi shares this lovely assamese lunch with us. It contains Chicken coo...

Assamese Cuisine and Recipes — Sun, 28 Apr 2013 10:06:00 +0100

Mousumi Gogoi shares this lovely assamese lunch with us.
It contains Chicken cooked with banana flowers( Koldil aru murgir manxo jalukia)Fish in mustard paste,Fish head with lentils( murighanto),On the platter-curry leaves fritters(naroxinxo pator bor)fried green banana(kaskol) and Rice,lemon ,chilli.

An Assamese Meal(অসমীয়া এক সাজ)