Jikar Khar masor muror logot (Ridge gourd khar with Fish head)

Khar...A signature dish of Assamese people.....Our traditional Assamese meal always begins with 'Khar', a purely unique dish which is very simple to make and tasty to eat........There are variety of khar dishes.............Here I have shared Jikar Khar........

Ingredients:

• Fried Fish head: 500 gms
• Ridge Gourd (jika): 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:

• Peel and chop the Ridge gourds
• Heat oil and fry the garlic till brown.
• Add the fried fish head pieces and stir for a minute.
• Add chopped ridge gourd 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 Jikar khar is ready to be served with rice.

Poita Bhaat or Ponta Bhaat...........( A forgotten dish for many Assamese people)

পইতা ভাত/পন্টা ভাত  

Petote Bhuk Lagile Poita Bhaat Emuthi......

Poita Bhaat......A great way to beat the Heat in Summer.....


Poita bhaat is a lightly fermented rice-based dish generally served with salt, mustard oil, onion and chili.... A very similar dish consumed in Orissa and West Bengal is known as Pakhal,Panta Bhat. Here I have shared another variation of serving Poita Bhaat....Here I have served Poita bhaat with (clockwise).......... Bhoja Saru Maas (Fried small fish), Aloo Pitika (Mashed Potato), Masur dailor Bor ( Red Lentils Fritter), Masur Dail Bota ( Red Lentil Chutney), Baah Gaajor Achar ( Bamboo Shoot Pickle), Bhut Jolokia, Kesa Piaj (Raw Onion), Few drops of Mitha Tel ( Mustard Oil) and Nimokh (Salt)....

Kon Bilahir logot Paleng aru Morisa Xaakor Bhaji......(Spinach & Red Amarnath leaves stir fry with baby tomatoes)

Ingredients:

• 1 bunch of fresh Spinach leaves ( Paleng Xaak)
• 1 bunch of Fresh Amarnath Leaves ( Morisa/Datha Xaak)
• 5-6 red baby tomatoes
• 2 tablespoons mustard oil
• 1 medium onion- chopped
• 3-4 fat garlic cloves 
• 1-2  green chillies
• Half a teaspoon turmeric powder
• Salt to taste

Method: 

• Wash Paleng and Morisa/ Datha Xaak ( the leafy vegetables) and chop carefully.  Keep aside.
• Heat the mustard oil in a pan. When hot enough, add the onions, chillies,  garlic and baby tomatoes. Saute them for a while till they turn golden brown. 
• Add  the xaak ( leafy vegetables)  and let it sit on a low flame till the xaak are cooked. 
• Serve with steamed rice