Ul Kosur Achar (Elephant foot yam pickle)

ওল কচুৰ আচাৰ

Ingredients:

• Ul Kosu (elephant foot yam) - 3 cups grated or cut into small pieces
• 2 tsp white vinegar or half cup of lemon juice  
• Salt – 1 tsp
• 3 tsp Mustard seed - roasted and crushed
• 1 tsp paanch phoron - roasted and crushed
• Turmeric Powder – 1/2 tsp
• Garlic pods 10-12
• Mustard oil
• Red chili - as per you want 
• Chili powder 2 tsp (optional)

Method:

• Remove the outer skin of the yam very carefully and grate them or cut into very fine pieces.
• Now boil them adding a pinch of salt and turmeric for about 10 minutes
• Drain the water completely and let them dry under proper sunlight for about 1-2 days
• In a pan heat mustard oil ..switch off the flame  and add the all the ingredients along with the sun-dried yam pieces.. Mix well..
• Transfer to a sterilized glass jar.
• If needed add more  mustard oil in the jar. The oil should be at least 1 inch above the pickle level.
• Cover the jar with the lid and let it mature for 3-4 weeks before start using. ( keep in mind that the pickle requires a lot of sunlight to mature)

ৰঙা লাউ আগ/শাক - আলু ভাজি ( pumpkin shoots with potato )

ৰঙা লাউ আগ/শাক - আলু ভাজি 

Ingredients:

• Pumpkin shoots - 1 -2 bunches
• 1 potato ( cut into small pieces)
• 1 onion (Finally chopped)
• 1 tbs mustard oil
• 1 tsp salt (according to your taste)
• ½ tsp turmeric powder

Method:

• Finally chop the tender parts of pumpkin shoots along with the tender leaves..
• Now heat oil in a pan.
• Add onion slices and fry them till brown in color
• Now add finally chopped pumpkin shoots , potato pieces, turmeric powder and salt. Mix well...
• Cover cook for 10 -15 minutes or till potatoes become tender.

গোল নেমু ... A variety of Lime....

গোল নেমু 

বৰ মানিমুনি শাক ...

বৰ মানিমুনি শাক ...

Eng Name: Asiatic Pennywort/ Indian Pennywort

Scientific Name: Centella asiatica

শুকান খৰিছা (Dry Bamboo Shoot)..

শুকান খৰিছা 

Ingredients:

• Tender bamboo shoot 3
• Thekera Tenga (Garcinia) 10 pieces
• Salt (According to your taste)
• Turmeric Powder 1 table spoon (optional)

Method:

• Cut the horn-shaped bamboo shoot in half length ways, strip off the outer fibrous layers and then trim about 2cm off the base.

• Now grate or cut the soft white, creamy portion of the bamboo shoot into fine pieces .

• Transfer the fine pieces into a clean glass jar.
• Add a little bit of water, salt, turmeric powder and few pieces of Thekera Tenga (Garcenia) and keep the jar sealed for 10-15 days.
• After 15 days your fermanted bamboo shoot ( Poka Kharisa) is ready .
• To make xukan Khorisa now the fermented bamboo shoot should be completely drained out.
• Now spread and dry in sunlight .Bamboo shoot slices should be completely dried.
• Store them in an air tight container for later use... You can use this xukan Khorisa in many dishes like.... Aloo pitika, Goroi Maas pura Pitka, in chicken/fish curry and many more......

Note: Instead of adding Thekera (Garcinia) you can also add the fermanted Bamboo shoots (Poka Khorisa/Baah Gaaj) from your previous batch...

অসমৰ গৌৰৱ……… ভূত/ ভোট জলকীয়া (Bhut Jolokia)

ভূত/ ভোট জলকীয়া (Bhut Jolokia)

Apart from Assam this extreme hottest chilli is also popular in entire North-East India region……

To know more click at...

https://en.m.wikipedia.org/wiki/Bhut_jolokia

টিয়হ -কঠাল গুটি-মাছৰ মূৰৰ খাৰ (cucumber- jack fruit seed- fish head khar)

টিয়হ -কঠাল গুটি-মাছৰ মূৰৰ খাৰ

Assamese people are well known as খাৰ খোৱা অসমীয়া় (Khar eaten Assamese)…Khar (Alkali) ...A signature dish of Assamese cuisine ..Our traditional Assamese meal always begins with 'Khar', a purely unique dish which is very simple to make and tasty to eat.....In my blog I have shared different types of Khar dishes... Today I have shared another Khar dish...

Ingredients:

• Fried Fish head: 1 medium sized (Rahu or Catla)
• Cucumber: 2-3 medium size
• Jackfruit seed- 1 cup (cut into halfway)
• Mustard oil: 2 tbsps
• Crushed garlic cloves: 1/2 tbsp
• Slit green chilies: 2
• Salt: to taste
• Kolakhar: 1 tbsp or sodium bicarbonate: 1/4 tsp

Method:

• Peel and chop the cucumber
• Heat oil and fry the garlic till brown.
• Add the fried fish head pieces and stir for a minute.
• Add chopped cucumber, jackfruit seeds and stir for about half a minute.
• Add slit green chilies, salt,and kolakhar or sodium bicarbonate.
• Add water and stir and close cover.
• Cook for another 15 minutes and switch off the gas.
• Khar is ready to be served with rice.

পুৰা বেঙেনাৰ লগত মাছ (Fish cooked with fire grilled brinjal/Aubergine )

পুৰা বেঙেনাৰ লগত মাছ 

Ingredients:

• 2 medium size fire grilled brinjal ( mashed)
• 4-5 pieces of medium fish pieces ( Here i have used Rohu fish)
• 1 pinch of turmeric powder
• Salt to taste
• 2 tsp Mustard Oil
• 1 medium Onion chopped
• Chilly- as per taste
• Ginger Garlic Paste 1 tsp
• Cumin Powder 1 tsp
• Coriander leaves for garnishing

Method:

• At first rub the fish pieces with the 1/2 tsp of turmeric powder and 1/2 tsp salt. Heat the oil in a pan and fry them. Keep aside
• In the same pan, heat the mustard oil and add onions, ginger garlic paste, turmeric powder,cumin powder, chilly and salt . Fry them for 1 minute
• Add the tomato pieces and fry for another 2-3 minutes.
• Now add mashed Brinjal, mix well and fry them for about 4-5 minutes
• Now add 1-2 cups of hot water. And after a while add the fried pieces of fish and cover cook for 10 minutes .
• Garnish with fresh coriander leaves 
• Finally, it is ready to serve with rice.

#assameserecipes #assam #assamesefood

শুকান বগৰী গুৰি চাটনি ( Sun-dried Jujube powder chutney)

শুকান বগৰী গুৰি চাটনি

Ingredients:

• শুকান বগৰী গুৰি (Indian Jujube powder - 4 -5 tsp)
• নিমখ (Salt as per your taste)
• চেনী (Sugar - 1/2 tsp to enhance the flavor )
• কেচাঁ জলকীয়া (chopped green chilly as per your taste)
• মিঠাতেল (Few drops of mustard oil)
• পানী (A little bit of water to bind all ingredients)

Method:

• Mix all the ingredients well and make small balls as shown in the image..

#assamese #assamesefood #assameserecipes#northeastfood

নিমখত দিয়া কাজি নেমু.... (Preserved lemon....Assamese Way)

নিমখত দিয়া কাজি নেমু....

Ingredients :

• 4-5 Lemons (কাজি নেমু)
• Salt - 1/2 cup (নিমখ)
• Mustard oil- 1 cup (মিঠাতেল) 

Method:

• Cut the lemons into 4 big pieces or you can use the whole lemon just cutting the both ends . 
• Now rub a heaped tsp of salt into each lemon (কাজি নেমু ‌).. Transfer them into a clean dry glass bottle/jar
• Add the rest of the salt and and close the jar tightly. Put the jar in a dark place and wait for 3 - 4 days...
• When the lemons started to release it's juice just add the raw mustard oil..
• Put the jar in proper sunlight for few days and let them become soft..
• You can preserve these lemons for many years....

Note: using oil in this procedure is optional..You can preserve lemons just adding enough salt...
#assam #assamesefood #assameserecipes#assamesepickle #guwahati

পালেং শাকৰ লগত ৰৌ মাছৰ পেটি (Rohu Fish belly cooked with Spinach)

পালেং শাকৰ লগত ৰৌ মাছৰ পেটি 

Ingredients:

• 4-5 fried fish pieces (you can use any types of fishes..Here I have used Belly pieces of Rohu fish)
• Spinach leaves -1 bunch (chopped)
• Onion 1-sliced 
• Ginger garlic paste 1tsp
• Green chilly 1-2
• Cumin Powder- 1tsp
• Turmeric powder-1/2 tsp
• Salt- According to taste
• Mustard oil- 2 tbsp

Method:

• At first rub the fish pieces with the 1/2 tsp of turmeric powder and 1/2 tsp salt. Heat the oil in a pan and fry them. Keep aside
• In the remaining oil now add sliced onion, ginger garlic paste, green chilly and fry for a minute
• Add turmeric powder, cumin  powder and mix well.
• Now add the chopped Spinach leaves, salt and cook for 5 minutes. 
• Now add two cups of water..
• Cover with a lid and let it boil for  5 minutes
• put the pieces of fried fishes into the gravy, cover the lid and put it on medium flame for about 10 minutes  
• Serve with rice..

Aloo Koni Pitika... (Boiled egg and potato mashed).....

আলু  কণী পিটিকা 

Ingredients:

• Boiled egg - 2
• Boiled Potato - 1 medium size
• Chopped onion - 1
• Green Chilly - as per your taste
• Chopped Ginger - 1/2 tsp (optional)
• Chopped coriander leaves
• Salt - as per taste
• Mustard oil - few drops

Method:

Mash all ingredients together and enjoy with rice

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

Baah Gaajor logot Murgi Manxo ( Chicken cooked with Bamboo Shoots)

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:

• Heat oil in a pan. Add chopped onion and fry them till light golden.
• Add chili,ginger-garlic paste and fry it for a minute .
• Then add turmeric powder, crushed black pepper and fry till oil separates
• Now add pre boiled chicken and bamboo shoot pieces . 
• Sprinkle salt and mix it well 
• Fry them for 5 minutes
• Now add 2 cups of chicken boiled water
• Mix gently...Cook for another 10 minutes
• Garnish with fresh coriander leaves and serve it hot with steamed rice...

Paleng xaakor logot Gahori Manxo ( Pork meat cooked with Spinach)

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)

Rongalaur Aagor sorsori ...( pumpkin vine shoots cooked with Mustard paste)

ৰঙালাউ আগৰ চৰচৰি 

Ingredients:

• A dozen of Rongalaur aag ( Pumpkin vine shoots) - cut into medium pieces
• 1 potato peeled and cut in wedges (optional)
• Tomato 2 nos
• Onion 1 chopped
• Cumin powder 1 tsp
• Turmeric powder 1 tsp
• Salt to taste
• Mustard oil 2 tsp
• Yellow mustard paste 2 tsp
• Ginger garlic paste 2 tsp
• Red chilly powder 1/2 tsp
• Green chilly 1-2

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 ... ( Colocasia stems cooked with black chickpeas)

কচু ঠাৰি বুটৰ  আঞ্জা 

Ingredients:

• Kasu Thari ( Colocasia stem- medium size) - 3-4
• Boiled Black chickpeas- 1/2 cup 
• Onion - 1 medium (chopped)
• Ginger Garlic paste- 1tsp
• Tomato- 1 chopped 
• Turmeric powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Salt to taste
• Green chili - as per taste
• Crushed black pepper- 1/2 tsp
• Mustard oil- 2-3 tsp

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 ( Fish egg/ roe cooked with Banana flower/blossom)

মাছৰ  কণী কলডিল ভাজি 

Ingredients:

• Half of Banana Flower 
• Fish Egg/Roe 100 grm
• green Chilly ( as per taste)
• Chopped onion - 2
• Ginger Garlic paste - 1 tsp
• Salt - as per taste
• Turmeric - a pinch
• Mustard oil

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...

Kothal Guti Pitika ( Mashed Jack Fruit seed)

কঁঠাল গুটি পিটিকা 

Ingredients:

• 10-15 Jack Fruit Seeds
• 1 small sized onion- chopped
• Chilly - as per your taste
• Few drops of Mustard oil
• 1/2 Tsp of chopped ginger
• Salt as per taste
• Chopped coriander leaves

Method:

• Remove the outer white skin of sun-dried Kothal guti ( jackfruit seed)
• If you want you can peel out the red skin of the seeds 
• Now boil the seeds in a pressure cooker adding a little bit of salt in water ( Taste will be better if you boil the seeds along with lentils - it's an optional method)
• Drain out the water once the seeds boiled and become soft
• Now mash the seeds with all ingredients
• Serve your Pitika with steamed rice

Bhedailota aru Narasinghor joolot dia Bhokua Maas....( Catla Fish in a gravy of Skunk Vine and curry leaves)

ভেদাইলতা-নৰসিংহৰ জোল মাছৰ লগত 

Ingredients:

• Bhokua Maas (Catla Fish -250 gm (you can use other river fish also..)
• Narasingha paat ( Curry leaves) 2 cups
• Bhedailota paat (Skunk Vine) 2 cups
• Ginger garlic paste -1 tsp
• Potato (boiled and mashed) - 1
• Onion chopped- 1 small
• Cumin powder- 1 tsp
• Green chilly - 1-2
• Mustard oil -3 tsp
• Salt- to taste
• Turmeric powder- 1 tsp

Method :

• Fry the fish(smeared in turmeric and salt). Keep aside. 
• Grind curry leaves and Bhedailata (Skunk Vine) with a little bit of water in a mixture and strained.
• Heat oil in a pan. Fry the marinated fish in low flame. Keep the fry fish sideways. 
• In remaining oil add onion, chilly and garlic paste and fry for a minute
• Now add the mashed potato and bhedailata - narasingha extract..mix it well
• Add salt, turmeric and cumin powder and cook for another 5 minutes
• Now add water as required and let it boil. 
• In the boiling curry add the fish pieces and and cook for 10 minutes covering the pan.
• Garnish with coriander leaves (optional)
• The curry is ready to serve.