Tiohor Khar ( Cucumber Khar)

The khar is a signature class of preparations made with a key ingredient, also called khar. The traditional ingredient is made by filtering water through the ashes of a banana tree, which is then called kola khar (The name derived from the locale term of Banana, "Kol" or "Kola"). A traditional meal invariably begins with a khar dish, made of raw papaya, pulses or any other main ingredient  (Courtesy- Wikipedia)

Here i have shared Tiohor Khar ( Cucumber Khar) which is very simple to prepare and very tasty to eat....

Ingredients:

• Fried Fish head: 500 gms
• Cucumber (Tioh): 2-3 medium size
• 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:

• wash and cut cucumber
• Heat oil and fry the garlic till brown.
• Add the fried fish head pieces and stir for a minute.
• Add chopped cucumber 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.
• The Cucumber  khar is ready to be served with rice.

Labra....An Assamese style mix vegetable dish...

This recipe contains several kinds of vegetables ( Pumpkin, Radish, Potato, Brinjal, Raw banana, peas, Cabbage, Cauliflower and so on ) cooked on low flame along with light spices...For Assamese people this particular dish is an important part of community feasts , especially during Swaraswati puja, Durga Puja and Viswakarma Puja....... Labra goes well with rice and Khichidi.....

Ingredients:

• Cabbage- chopped 2 cup
• Cauliflower- 1 cup
• Potato 1- cut in cubes
• Radish 1 -cut in medium pieces
• Red pumpkin  1 an 1/2 cup
• Brinjal- 1
• Peas- 1/2 cup
• Raw Banana- 1/2 cup
• Onion-1 chopped
• Cooking oil- 2tsp
• Turmeric powder- 1tsp
• Ginger garlic paste- 1tsp
• Green chilly- 1-2
• Red chilly- 1-2
• Salt as per taste
• Sugar a pinch
• Coriander leaves (optional)

Method:

• Heat oil and  add a pinch of sugar, onion,chillies, turmeric, cumin powder and ginger-garlic  paste and mix well. 
• When all ingredients  change colour, add all the vegetables and stir.
• Now add salt and cover cook over low heat till all the vegetables are cooked. 
• Increase the heat so that all the moisture is dried up. 
• Garnish with coriander leaves and Serve hot

Bilahir Tok ( Sweet and sour Assamese style Tomato condiment)

Ingredients:

• 4-5 ripe tomatoes, cut into medium pieces
• 1-2 tsp mustard oil
• 1tsp of chopped garlic cloves
• 1 tsp mustard seeds
• 1 whole red dried chilli
• 1/2 tsp turmeric powder
• 1 tsp sugar or jaggery
• salt to taste

Method:

• Heat the mustard oil in a pan.
• Add the mustard seeds, whole red chilli and chopped garlic.
• When the seeds start to pop, add the pieces of tomatoes. 
• Now sprinkle salt and a turmeric powder.
• Mix well, cover and cook  till the tomatoes are pulpy.
• Now add  sugar or jaggery and stir till it is dissolved.
• Your delicious Tok is ready to serve with rice, khisiris or rotis as your wish.

Bhendi/Bhindi Aloo Bhaji ( Okra potato stir fry in Assamese style)

Ingredients:

• 250 gm. fresh young okra (Ladies Finger/Bhindi/ Bhendi)
• 1 medium onion chopped 
• 2 potatoes- cut in wedges
• ½ tsp. turmeric powder
• 1/2 tsp chilly powder
• salt to taste

Method:

• Wash and dry the okra, then chop into vertical pieces and set aside. 
• Heat oil in a frying pan and add chopped onion. fry for a minute
• Now add potato wedges and Bhindi pieces and mix them well
• Add turmeric powder, chilly powder and salt.  Fry bhindi and potato until starting to tender plus brown around the edges. 
• Serve hot with rice or roti

Mua Maas Patot Dia .....( Mua fish cooked in Banana leaf.....in my grandma's style)

Ingredients:

• Banana Leaf (Tender the leaf by heating on fire )
• Mua Maas - 250 grams
• Green Chillies 
• Ginger 1/2 tsp chopped
• Mustard Oil - 2-3
• Coriander leaves chopped
• small sized onion 1 chopped
• Few drops of Kolakhar (optional.....Actually my Aita (grandma always uses few drops of water in this recipe))
• Salt to taste

Method:

• Wash and clean the fishes well
• Mix the  Fishes with 1 Tbsp Mustard Oil 
• Next Wrap the fishes in Banana leaf and tie with a string
• Put direct on hot charcoal or on a hot 'Tava' and cook both-side for 10minutes
• Open the banana leaf packet
• Keep the ingredients in a bowl
• Now Add salt, kolakhar, coriander leaves, ginger, onion and 2 Tbsp Mustard Oil 
• Mix well and serve with rice

Bilahi Masor Tenga ( Fish in Tomato gravy- An authentic Assamese Tangy fish curry)

Ingredients:

•  4-5 Tomatoes ( Cut into medium pieces)
•  1 medium Potato- Boiled and mashed
•  4-5 pieces of fresh medium sized fish pieces ( Here i have used Rohu fish. You can use any types of River fish) 
•  2 pinches of turmeric powder
•  salt to taste
•  2 tsp Mustard Oil
•  a pinch of sugar
•  1 medium Onion chopped
•  1 whole chilly
•  Ginger Garlic Paste 1 tsp
•  Lemon juice 2tsp
•  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.
•  In an another pan, heat the mustard oil and add onions, ginger garlic paste, turmeric powder,cumin powder, chilly and  salt .
•  add the tomato pieces and   fry  for a minute.
•  Now add mashed potato, mix well and fry them for about 5-7 minutes
•  Now add 2-3 cups of hot water. And after a while add the fried pieces of fish and lemon juice to the pan  and cook for 10-15 minutes .
•  Garnish with fresh coriander leaves 
•  Finally, it is ready to serve with rice.

Koni Aloo Pitika ( Egg & Potato mashed)

Ingredients:

1 medium potato- boiled and mashed
2  boiled eggs mashed
Chopped onion- 1 medium size
Salt as per your taste
chopped green chilly
Fresh Coriander leaves chopped
Few drops of  mustard oil

Method:

Mix all the ingredients well and serve with rice.