গাহৰিৰ মাংস Pork meat dry fry...The palatable dish

গাহৰিৰ মাংস
Pork meat dry fry...The palatable dish🐷

Ingredients:

• গাহৰিৰ মাংস 

          500 grms pork meat (boil in a pressure cooker for two whistles. Once boiled strain out the water            and keep aside)

• পিয়াজ 2 large chopped onions 

• আলু 1 mid sized potato -optional (cut in cubes).

• বিলাহী One tomato- cut into medium pieces

• নহৰু 1 tsp garlic paste

• আদা 1 tsp ginger paste

• হালধী 1/2 tsp turmeric powder

• জালুক 1 tsp black pepper powder

• নিমখ Salt ( according to your taste)

• জলকীয়া Green chili (as per your taste)

• মিঠাতেল 2 tbs mustard oil ( don't use too much oil 

          as pork fat itself release oil)

• ধনীয়া Coriander leaves for garnishing

Method:

• Heat oil in a pan. Add chopped onion and fry them till light golden.

         কেৰাহীত তেল গৰমাই পিয়াজ সামান্য ৰঙচুৱা হোৱালৈ ভাজক

• Add chili,ginger-garlic paste and fry it for a minute .

         এতিয়া জলকীয়া, আদা-নহৰু বতা দি কিছু সময় ভাজক

• Then add black pepper powder, turmeric powder and fry till oil separates

          অলপ জালুকৰ গুড়ি আৰু হালধী গুড়ি দি সামান্য ভাজক

• Now add pork pieces along with d potato pieces . 

         এতিয়া আগতেই সিজাই থোৱা গাহৰি আৰু আলু কেৰাহীৰ মছলাৰ লগত যোগ কৰক

• Sprinkle salt and mix it well 

         সোৱাদ অনুযায়ী নিমখ মাংসত দি ভালদৰে মিহলাওক

• Add the tomato pieces . Mix gently and fry them for 15 minutes. 

         বিলাহী টুকুৰা কেইটা মাংসত দি ১৫ মিনিটমান সময় ভালদৰে ভাজক

• Garnish with fresh coriander leaves and serve it hot.

          ধনীয়া পাত দি গৰমে গৰমে মাংসৰ সোৱাদ লওক

দেওঁৱৰীয়া ভাতসাঁজ Sunday toothsome treat

দেওঁৱৰীয়া ভাতসাঁজ

Sunday toothsome treat🍛🍚

থালি খনত আছে
In the platter💁

পাভ মাছ ভজা

Indian butter fish fry

পুৰা বেঙেনা- বিলাহী পিটিকা

Fire grilled brinjal & tomato mashed

কোমোৰা ভাজি

White gourd fry

পটল ভাজি

Pointed gourd fry

জহাঁ চাউলৰ ভাত

Steamed Joha rice

বেঙেনা ভাজি

Brinjal fry

মাছ আৰু আলুৰ জালুকীয়া জোল

Fish peppery curry cooked with potato

দৈ আৰু ৰসোগোল্লা

Curd & Rasgulla

টিয়ঁহ কেইটুকুৰামান

Cucumber

নেমু

Lemon

ঔ টেঙাৰ সৈতে গৰৈ, খলিহনা, কাৱৈটিলাৰ আঞ্জা………

মাছৰ সৈতে টেঙাৰ আঞ্জা ভাল নোপোৱা অসমীয়া হয়তো আঙুলিৰ মুৰত গণিব লগীয়া……আখলত আজি……

ঔ টেঙাৰ সৈতে গৰৈ, খলিহনা, কাৱৈটিলাৰ আঞ্জা………

( গৰৈ channa punctatus, খলিহনা Indian paradise,  কাৱৈ climbing perch fishes cooked with elephant apple)

Ingredients:

গৰৈ মাছ, খলিহনা, কাৱৈ মাছ Shallow fried channa punctatus , Indian paradise fish, climbing perch fish -250 grm

ঔ টেঙা Half Ou Tenga (elephant apple)

হালধি a pinch of turmeric powder

নিমখ salt to taste

মিঠাতেল 1tsp Mustard oil

সৰিয়হ1/2 tsp mustard seed

জলকীয়া 1 whole green chilly

পিঠাগুড়ি 1 tsp rice flour

Method:

Cut the Ou Tenga into medium pieces and boil in a pressure cooker adding some water and a pinch of salt to it (to reduce cooking time)

In a pan, heat the mustard oil and add 1tbs mustard seeds, turmeric powder, chilly and salt .

Add boiled Ou tenga pieces along with the boiled water

If necessary add another glass of water and simmer for a minute.

Mix the rice flour with a little water to make a light paste and add to the pan.

In the boiling stew add the fried fishes and cook for another 15 minutes

Finally, it is ready to enjoy the  sour curry with steamed rice......

#assam #assamesefood #axom #assameserecipes #awesomeassam #assamtourism #northeastfood #fishcurry #ethnicrecipes

কুমলীয়া আদা পাতৰ লগত মাছৰ জাল দিয়া ( Fish cooked with tender ginger leaves )

Ingredients:

মাছ Half fried fresh water or river  Fish any (you can take any small or medium variety)- 250 grm

আদা Ginger paste - 3 tsp

কুমলীয়া আদা পাতৰ ৰস - Tender ginger leaves extract - 1/2 cup

নহৰু Garlic paste 1/2 tsp

মিঠাতেল Mustard oil- 2 tsp

হালধী গুড়ি Turmeric powder- ½ tsp

জলকীয়া Green chilies- as per taste

Method:

Heat the mustard oil in a pan  and green chilies.

Now add the ginger paste , garlic paste, turmeric powder and fry over medium heat, stirring constantly for a few seconds.

Add the water,  ginger leaves extract, salt and let the curry  to  boil for 5 minutes. You can also add 2-3 tender ginger leaves into the boiling gravy to enhance the flavour...

Add the fried fishes and simmer for about 10 minutes so that the gravy is infused into the fish.

Serve with plain rice.

#assam #assameserecipes #assamtourism #awesomeassam #assamesefood #foodofassam #ethnicrecipes #fishrecipes #northeastfood #indianfood

চাল কোমোৰা - মাছৰ খাৰ… Ash gourd- fish Khar/alkali

Ingredients:

Small fried Fish any  : as much you want (here I have taken small climbing perch/কাৱৈটিলা fish.. )

Ash gourd/ winter melon: 4 cups, chopped

Mustard oil: 2tbs

Crushed garlic cloves: 1/2 tbsp

Slit green chillies: as per taste

Salt: to taste

Kolakhar: 1 tbsp or sodiumbicarbonate a pinch

Method:

Heat oil and fry the garlic till brown.

Add chopped ash gourd  and stir for about half a minute.

Add slit green chillies, salt,and kolakhar or sodium bicarbonate.

Now add the fried fish  pieces and stir for a minute

Add water and close the lid

Cook for another 15 minutes and switch off the gas.

The  khar is ready to serve with rice.

Before serving sprinkle few drops of raw mustard oil to enhance the taste.....

#assam #axom #assameserecipes #assamesefood #northeastfood #ethnicrecipes #ethnicfood #indianfood

কলিজা জালুকীয়া ভাজি (Mutton liver pepper fry)

কলিজা জালুকীয়া ভাজি

Ingredients:

• ছাগলীৰ কলিজা Mutton liver : 200 grms (cut into small cubes)

• পিয়াজ Onion : 2 large (finally chopped)

• বিলাহী Tomato: 1 (cut into medium piecs)

• আদা-নহৰু Ginger Garlic paste: 1tsp

• জলকীয়া Chilly: as per taste

• জিৰা গুড়ি Cumin powder : 1/2 tsp

• জালুক Crushed black pepper: 1 n1/2 tsp

• হালধি গুড়িTurmeric powder : 1/2 tsp

• নিমখ Salt to taste

• মিঠাতেল Mustard oil: 4-5 tsp

• গৰম মছলা Freshly ground garam masala: 1/2tsp

• ধনীয়া Coriander leaves for garnishing

Method:

• In a hot pan or kadai add mustard oil and heat it.

• Add sliced onions, chilly, ginger-garlic paste, turmeric powder, cumin powder, black pepper and fry till slight brown in color.

• Add mutton liver cubes into it..mix well and cook on medium heat until color is changed.

• Add salt as per taste and tomato pieces....

• Cover cook on low flame for about 30 minutes

• If need, sprinkle little bit of water ...

• Remove the lid...sprinkle 1/2 extra crushed black pepper (as per taste) and garam masala powder .. mix well...cook for another 5 minutes

• Garnish with freshly chopped coriander leaves

• Mutton liver pepper fry is ready to enjoy....

টেঙেচি শাকৰ লগত মাছৰ টেঙা (Fish cooked in a sour gravy of Sorrel leaves)

টেঙেচি শাকৰ লগত মাছৰ টেঙা 

Ingredients:

• মাছ Fish pieces 5-6 (Take any types of river or sweet water fish)

• টেঙেচি শাক Indian Sorrel leaves - 2 bunches

• হালধি গুৰিA pinch of turmeric powder

• নিমখ Salt to taste

• মিঠাতেল Mustard Oil 

• চেনী A pinch of sugar

• সৰিয়হ গুটি 1/2 tsp mustard seed

• জলকীয়া 1 whole red chilly

• নহৰু 3-4 garlic cloves

Method:

• Boil the leaves for 10 minutes adding a pinch of salt  in 1 n 1/2 cups of water. 

• Once cooled down squeeze the leaves and keep  the extract with the sorrel leaves boiling water...

• Fry the salt and turmeric powder coated fish pieces carefully and keep them aside..

• In a pan, heat a little bit of mustard oil and add  mustard seeds, garlic, turmeric powder, chilly and salt according to your taste.

• Add Indian Sorrel extract into the pan and cook for 5 minutes

• If required add more water ..let the curry to boil for 2-3 minutes...

• Now add the fried fish pieces to the pan and cook for 10 minutes or till done...

• Finally, it is ready to serve with steamed rice.

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

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..

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)

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...

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.

Xukan Machor chutney (Dry Fish Chutney)

শুকান  মাছর চাটনি 

Ingredients:

• Xukan Mach (Dry Fish) - 100 grms ( you can use any types of dried fish. Here I have used Xukan Dorikona Mach)
• One onion- sliced
• Green chili -3 to 4
• Chopped garlic - 1 tsp
• Roasted tomato - 1
• Salt - as per your taste
• Mustard Oil - 1 tsp
• Lemon juice- 1 tsp
• Coriander leaves

Method:

• Wash the dried fish (xukan Mach) in hot water. Keep them  aside. 
• In a hot pan now  heat the fishes for 5 minutes or till they  get a brownish color.
• Now in a bowl mix Xukan Mach, Green chili, Chopped garlic,Roasted tomato, Salt and  transfer them to the grinder.
• Once grinded take the mixture in a large bowl and add chopped onion, lemon juice, mustard oil and coriander leaves...Mix properly
• Ready to serve with rice..

Maasor Konir Bor (Fish egg fritters)

মাছর কণীর বড় 

Ingredients:

• Fish egg - 100 grms
• Onion - 2 (chopped)
• Green chilly -as per your taste
• Coriander leaves - chopped
• Curry leaves- 10-15
• Gram flour-1/2 cup
• A pinch off turmeric powder
• 1 tsp chopped ginger
• A pinch of Red chilly powder
• Salt - to taste
• Oil for frying
• Water - for mixing the ingredients

Method:

• First clean the eggs properly
• Now boil the fish eggs for five minutes (Add a pinch of salt in the water at the time of boiling. The boiling process increases the volume of the eggs)
• After five minutes strain it and let it to cool
• In a big bowl transfer the boiled fish eggs. Add all ingredients and mix well. Make a thick mixture with little water 
• Heat oil in a pan and shallow fry the fritters until golden brown on both sides.You can even deep fry if you want.
• Serve hot.

Gahori Tel Bhoja ( Pork fat fry )

গাহরির তেল ভজা 

Ingredients:

• 500 grms pork fat (boil in a pressure cooker for two whistles. Once boiled strain out the water and keep aside)
• 2 large chopped onions 
• 1 mid sized potato (cut in cubes)
• One tomato- cut into medium pieces
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• Salt ( according to your taste)
• Green chili (as per your taste)
• 2 tbs mustard oil ( don't use too much oil as pork fat itself release 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 cumin powder, turmeric powder and fry till oil separates
• Now add pork fat pieces . Sprinkle salt and mix it well 
• Add the tomato pieces . Mix gently and fry them for 15 minutes. 
• Garnish with fresh coriander leaves and serve it hot.

Saru maas Bhaji.....(small fishes stir fry)

সরু মাছ ভাজি 

Ingredients:

• Small fishes -200 grm (Here I have used a variety of locally found small fishes including Mua, puthi, chanda, darikona maas)
• 1 big sized onion- chopped
• 8-10 garlic cloves
• 2-3 green chillies
• Turmeric- 2 tsp
• Salt to taste
• Mustard oil for frying
• coriander leaves 

Method:

• Clean the fishes and smear them in turmeric and salt
• In a hot pan add mustard oil. Half fry the fishes and keep aside
• In the remaining oil add garlic, chillies, onions, a little bit of salt (if required) and fry for 2 minutes 
• Now add the half fried fishes.Mix all and stir fry them for about 5 minutes
• Add coriander leaves and mix well
• Serve hot

Pork curry cooked with potato & lots of coriander leaves

গাহরির মাংস আলু আরু ধনিয়ার লগত 

Ingredients:

• 500 grm fresh pork
• 2 large chopped onions 
• One tomato-cut into medium pieces
• 2 mid sized potato (cut in cubes)
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• Salt ( according to your taste)
• 1/2 tsp crushed black pepper
• 2 bay leaf
• 1 green chili
• 4-5 tbs mustard oil
• 1tsp freshly ground garam masala powder
• Coriander leaves-1 cup chopped

Method:

• Heat oil in a pressure cooker without the lid. Add chopped onion and fry them till light golden.
• Add bay leaf, chili,ginger-garlic paste and fry it for a minute .
• Then add crushed pepper, cumin powder, turmeric powder and fry till oil separates
• Now add pork pieces and the potato pieces. Mix it well 
• Add tomato pieces and fry it for 15 minutes.
• Now add two cups of water plus 1/2 cup of coriander leaves and pressure cook for 3-4 whistles
• Once cooled sprinkle freshly ground garam masala powder plus 1/2 tsp crushed black pepper and mix the curry well
• Garnish with fresh coriander leaves and serve

Sorioh dia maasor jool ( Fish in mustard gravy)

সরিয়হ  দিয়া মাছ 

Though this dish is originally a Bengali dish, it is very among the Assamese people. We all know that Assamese cuisine has some external influences....

Ingredients:

For the Paste:

• Yellow mustard seed 3-4 tsp (soaked in little lukewarm water)
• A pinch of salt

Put the all ingredient in a mixture grinder and make a smooth paste.

For the cooking:

• 4-5 fish pieces (Ilish/Bhokua or Rou)
• 2 tsn mustard Oil 
• 3-4 Green Chillies slit at the base
• 1 tsp turmeric Powder
• ½ tsp Chilli powder
• 2 cups Water
• Salt to taste

Method:

• Smear the fish pieces with salt and turmeric powder first
• In a hot pan add mustard oil and shallow fry the fish pieces...when done keep aside (If you want you can skip the frying process . you can directly put the marinated pieces into the boiling gravy also)
• In the remaining hot oil add the mustard paste, turmeric powder, chilli powder
• Mix the all ingredients for 1-2 minutes and add some water
• Add the slit green chillies and bring it to boil
• Now add put the fried fish pieces into the boiling gravy
• Slow down the heat. Cover and cook for 10 minutes
• Uncover and check the consistency and adjust salt.
• Before serving add few drops of raw mustard oil for enhancing the flavor
• Serve it with steamed rice......