Assamese Recipes: August 2016

Monday, August 22, 2016

আলু কণী পিটিকা

Ingredients:

Method:

Mash all ingredients together and enjoy with rice

People from Assam can understand the importance of "aloo koni Pitika" in their meal...

বাঁহ গাজ - মুর্গী মাংস

Ingredients:

500 grms chicken (boil for 10 minutes. Once boiled strain out the water and keep aside. Separately Keep the boiled water too)
1/2 cup of fresh or preserved Baah Gaaj (Bamboo shoot pieces)
2 large chopped onion
1 tsp garlic paste
1 tsp ginger paste
1/2 tsp turmeric powder
Salt ( according to your taste)
Green or red chili (as per your taste)
Crushed black pepper 1 tsp
2 tbs mustard oil ( don't use too much oil)
Coriander leaves for garnishing

Method:

পালেং শাকৰ লগত গাহৰি মাংস

Ingredients:

1 kg pork meat cut into medium pieces (boil in a pressure cooker for one whistle. Once boiled strain out the water and keep aside)
1 bunch of Paleng Xaak/Spinach (tear them into medium pieces )
3 tbsp ginger-garlic paste
4-5 chopped onion
4 tsp mustard oil
salt to taste
2-3 green chilies
1 tsp cumin powder
a pinch of turmeric powder
1 tsp crushed black pepper
chopped coriander for garnishing (optional)

Method:

Heat oil in a deep pan or kadai. Add chopped onion. Fry them till light golden.
Add chili,ginger-garlic paste and fry it for a minute .
Then add cumin powder and turmeric powder
Now add pre boiled pork pieces along with the Paleng xaak (Spinach) . Sprinkle salt, crushed black pepper and mix it well. Fry till oil separates
Mix gently and fry them for 10 minutes.
Now time to add two cups of warm water
Cover cook till the curry became a little bit thick
Garnish with chopped coriander leaves (optional)

ৰঙালাউ আগৰ চৰচৰি

Ingredients:

Method:

Heat mustard oil in a kadai or deep pan
In the hot oil add onion, ginger garlic paste, tomato pieces, chilies and fry for a minute
Add potato wedges, pumpkin vine shoots, turmeric, salt, cumin powder and cook till become half tender
Now pour the mustard paste and add warm water to make a curry of desired consistency .
Cook covered till the curry forms a thick gravy or pumpkin vine shoots become soft.
Serve with steamed rice

কচু ঠাৰি বুটৰ আঞ্জা

Ingredients:

Method:

Wash the colocasia stems carefully...peel the outer skin and cut them into medium pieces. Boil them for 5-6 minutes and strain them. keep aside
In the hot oil add chopped onion, ginger garlic paste and green chilies. Fry them for few seconds
Next add the chopped tomatoes, turmeric powder, cumin powder and black pepper powder
When all ingredients turn light brown add colocassia stems and salt. Mix them well and cook for 5 minutes
Add black chickpeas to the pan. Stir and mix well.
Cover cook till done or stems become a little bit pulpy.

মাছৰ কণী কলডিল ভাজি

Ingredients:

Method:

Remove a few of the outer covers of the Koldil (banana flower) and chopped the lighter part of the Koldil....
Heat a deep pan on flame, add 3-4 tsp spoons of mustard oil. Shallow fry the fish eggs for 1 minute.. Keep them aside
In the remaining oil (or if you want you can add 2 tsp oil) add onions, chilly, ginger garlic paste and turmeric powder. Fry them till onions become golden in color...
Add the banana flower and salt . mix well. Cook for 5 minutes.
Now add the fish eggs in the pan ..mix well with the banana flower. cover it with a lid and put the flame on low. Let it cook for 5 minutes. In last 2 minutes remove the lid and stir continuously..Serve hot...