Bhogali/ Magh Bihu Delicacies.............

We Assamese people celebrate Magh Bihu also known as Bhogali  Bihu as a harvest festival in the month of Maagha (January-February). Bhogali Bihu is a celebration of food after a good harvest. During this harvest festival a variety of delicacies made from different types of Rice (For instance Joha Saul, Bora Saul, Komal Saul etc.) , Coconut, Jaggery, Sesame seeds and more..... Here we have shared some Bhogali delicacies which are very popular in Assam.........

A delicious Bhogali Platter including  Doi, Sira,  Gur, Narikol aru Sujir Laru, Ghila Pitha, Tel Pitha ba Bor Pitha

Doi Sira Gur  Jolpaan (Kind of breakfast)

Narikol aru Sujir Laru

Murir Laru....

Bora Saulor Til aru Narikol Pitha

Ghila Pitha....

Tekeli/ Ketlli mukhot dia Pitha...

Tel Pitha ba Bor Pitha.....

চুঙ্গা পিঠা 

Sandah Guri......(Assamese rice porridge)..

Kholasapori Pithar logot Aloo Bhaji....

Patot dia Kol Pitha....

Jun Pitha/ Chandramukhi Pitha

কর্দই  পিঠা

লাউপাল্লা পিঠা 

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.

Normal Assamese veg Lunch........

Clockwise....Bhendi Aloo Bhaji (Okra and Potato stir fry), Amitar Khar ( Raw Papaya khar), Bilahi dia Masoor Dail ( Red Lentils with tomato).....