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

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....

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.

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

Til dia Murgir manxo...( Chicken in black sesame seed gravy)

Ingredients:

• 500 grms Chicken 

• 3 tbsp Til (Black Sesame Seeds-Paste)

• 1 Large Onion (finally chopped)

• 1 tsp Ginger paste

• 1 tbsp garlic paste

• 1-2 Green Chilies 

• 1 tsp Cumin Powder

• 1/2 tsp Turmeric Powder

• 3-4 tsp mustard oil

• Salt to taste

Method:

• Heat mustard oil in a pan and add onion, green chilies, garlic and ginger paste. Cook till it turns brown.

• Now time to add chicken pieces, cumin powder, turmeric powder and salt. Cook till it is half done.

• Add the sesame seed paste and 1 cup of hot water. Cover and cook it till the gravy turn thick.

Kukurar/ Murgir Jool ( Chicken curry in Assamese style)

Ingredients:

• 1 k.g. Chiken cut into medium pieces ( Here i have used Country chicken)
• 2 potatoes cut into big cubes and fried
• 3 tbsp ginger-garlic paste
• 4-5 chopped onion 
• 5 tsp mustard  oil
• A pinch of sugar
• salt to taste
• 1 bayleaf 
• 1 tomato
• 2-3 green chilies
• 1 tsp cumin poder
• 1 tsp garam masala
• 1tsp meat masala (optional)
• 1/2 crushed black pepper
• chopped coriander for garnishing

Method:

• Combine the  chicken pieces in turmeric, coriander powder, 2 tsp ginger-garlic paste, mustard oil, and salt in a bowl and allow to marinate for 1 hour.
• Heat the mustard oil in a cooking pot (or karahi) and add the bay leaf, a pinch of sugar, chilies  and onions, fry until golden in color.
• Add the remaining ginger-garlic paste and fry for a few seconds.
• Add the marinated meat, meat masala and cook until oil separates from the meat.
• Add the garam masala, black pepper, tomato pieces and the fried potatoes, mix well and fry for 15 minutes.
• Now put the fried meat in a pressure cooker and add 2 -3 cups of water
• pressure cook for 3 whistle.
• Remove from the flame, open the lid and transfer the chicken curry in serving bowl.
• Garnish with fresh coriander leaves.

Koldil paror manxo (Pigeon curry with Banana flower in Assamese style)

Ingredients:

• 500 grm pigeon meat
• 1 chopped banana flower
• 2 large chopped onions
• 1 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 tsp pepper powder
• 2 bay leaf
• 1 green chili
• 4tbs mustard oil
• 1tsp garam masala powder
• Coriander leaves for garnishing

Method:

1. Heat oil in a pan. Add chopped onion and fry them till light golden.
2. Add bay leaf, chili,ginger-garlic paste and fry it for a minute .
3. Then add ground pepper, cumin powder, turmeric powder and fry till oil separates
4. Now add pigeon meat, chopped banana flower and the potato cubes. Mix it well and fry the meat for 10-15 minutes
5. In lower heat add 1-1/2 cup of water and cook till done.
6. Sprinkle garam masala powder and mix the curry well
7. Garnish with fresh coriander leaves and serv it hot with rice

Sagolir Manxo ( Mutton curry in Assamese style)

Ingredients:

• 1 kg mutton cut into medium pieces
• 2 potatoes cut into big cubes and fried
• 3 tbsp ginger-garlic paste
• 4-5 chopped onion 
• 5 tsp mustard  oil
• A pinch of sugar
• salt to taste
• 1 bayleaf 
• 1 tomato
• 2-3 green chilies
• 1 tsp cumin poder
• 1 tsp garam masala
• 1tsp meat masala (optional)
• 1/2 crushed black pepper
• chopped coriander for garnishing

Method:

• Combine the  meat in turmeric, coriander powder, 2 tsp ginger-garlic paste, onion paste, mustard oil, and salt in a bowl and allow to marinate for 1 hour.
• Heat the mustard oil in a cooking pot (or karahi) and add the bay leaf, a pinch of sugar, chilies  and onions, fry until golden in color.
• Add the remaining ginger-garlic paste and fry for a few seconds.
• Add the marinated meat, meat masala and cook until oil separates from the meat.
• Add the garam masala, black pepper, tomato pieces and the fried potatoes, mix well and fry for 15 minutes.
• Now put the fried meat in a pressure cooker and add 2 -3 cups of water
• pressure cook for 3 whistle.
• Remove from the flame, open the lid and transfer the mutton curry in serving bowl.
• Garnish with fresh coriander leaves.

Tandoori Chicken

Ingredients:

1. chicken (800 gms)
2. 4 tsp lemon juice
3. 1 tsp red chilly powder
4. 1 cup curd
5. 1 tsp garlic paste
6. 1 tsp ginger paste
7. 1/2 tsp garam masala powder
8. Oil/ butter (for brushing)
9. Salt (to taste)
10.Few drops of edible red colour(optional)
11.Chat masala (according to your taste)

Method:

1. Wash the chicken and make diagonal incisions all over it.
2. Mix all ingredients of the marinade and add the chicken pieces
3. Next refrigerate the chicken pieces for 4-5 hour.
4. Preheat the oven to 200 degree centigrade and Brush the chicken with little oil/ melted butter before you place it in the oven.
5. place the chicken in the grill and let the chicken to cook for 15 to 20 minutes or until it is cooked(Re-position frequently).
6. Sprinkle with chat masala.
7. Serve hot with onion slices, lemon wedges and mint chutney. 

Simple Pigeon curry in Assamese style

Ingredients:

1. 500 grm pigeon meat
2. 2 large chopped onions
3. 1 mid sized potato (cut in cubes)
4. 1 tsp garlic paste
5. 1 tsp ginger paste
6. 1/2 tsp turmeric powder
7. 1 tsp cumin powder
8. Salt ( according to your taste)
9. 1 tsp pepper powder
10. 2 bay leaf
11. 1 green chili
12. 4tbs mustard oil
13. 1tsp garam masala powder
14. Coriander leaves for garnishing



Method:


1. Heat oil in a pan. Add chopped onion and fry them till light golden.
2. Add bay leaf, chili,ginger-garlic paste and fry it for a minute .
3. Then add ground pepper, cumin powder, turmeric powder and fry till oil separates
4. Now add pigeon meat and the potato cubes. Mix it well and fry the meat for 10-15 minutes
5. In lower heat add 1-1/2 cup of water and cook till done.
6. Sprinkle garam masala powder and mix the curry well
7. Garnish with fresh coriander leaves and serv it hot with rice