Saturday, August 20, 2011

Assam food recipes


1. Tiyahor Khar (Cucumbar Khar)

Ingredients:
Preparation:
  1. Heat the oil in a pan, saute the fenugreek seeds.
  2. Add garlic, ginger paste and green chili and fry it properly.
  3. Add cucumber, salt and sugar according to taste and cook well.
  4. Add soda bi-carb and stir it properly and cook it for 10-12 min
    in a medium flame with cover.
  5. When it done remove from gas.
  6. Garnish with red chili and serve with plain rice.
2. Pithagurir Tenga (Rice powder with fish, tasted sour)

Ingredients:
Preparation:
  1. Marinate the fish pieces with a pinch of turmeric powder and salt.
  2. Soak the cocum in half cup of water for half an hour.
  3. After that mash the cocum and keep aside.
  4. Heat the oil in a pan, medium fry the marinated fish and keep aside.
  5. Mix the rice powder with salt, sugar, turmeric powder and hot water and keeep aside.
  6. Heat the oil in a pan, saute the fenugreek seeds and chopped garlic and fry it well.
  7. Add the rice powder mixture and let it boil with cover.
  8. Add pre-fried fish, cocum juice and stir it properly.
  9. Cook it for 10-12 min in a medium flame with cover.
  10. When the gravy becomes thick, remove it from fire.
  11. Serve Pithgurir tenga with Plain rice and green chili.
3. Bhapot diya Machh (Steamed Fish)

Ingredients:
Preaparation:
  1. Make a fine paste with mustard seeds, 2-3 green chilies and a pinch of salt.
  2. In a big bowl mix the fish pieces with mustard paste, chopped onion and salt.
  3. Keep the preparation in a tiffin box and steam cook it until it done.
  4. When the fish is ready, sprinkle the mustrad oil on top.
  5. Garnish with coriander leaves and green chilies.
  6. Serve hot with steaming rice.
4. Baanhor Chungat Machh (Fish in Bamboo Hollow)

Ingredients:
  • 5-6 boneless fish pieces (dressed and washed)
  • 2 onions (chopped)
  • 1 tablespoon grated ginger
  • 1 tablespoon chopped garlic
  • 2-3 green chilies (slited)
  • 50 gm mustard oil
  • Salt to taste
  • 1 tender bamboo hollow (washed)
  • 1 banana leaf (washed)
  • 1/2 cup of chopped corinder leaves
Preparation:
  1. In a bowl mix the fish with chopped garlic, slited green chilies, 2 tablespoon
    mustard oil and salt.
  2. Fill the bamboo hollow with the fish mixture and seal with banana leaf.
  3. Place the bamboo hollow over the charcoal fire.
  4. Rotate the bamboo hollow from the time time till it is evently burnt.
  5. Place it for cooling and slit open the bamboo hollow.
  6. Add chopped onion, grated ginger and mustard oil with the cooked fish and
    mix properly
  7. Enjoy as a side dish with plain rice.
5. Kharisar Machh (Fermented Bamboo Shoot with fish)

Ingredients:
  • 5-6 fish pieces (dressed and washed)
  • potatoes (boiled)
  • 4 tablespoon kharisa (dried and grounded soft bamboo shoot)
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon turmeric powder
  • 50 gm mustard oil
  • Salt to taste
  • 2 cups of boiling water
  • Lemon pieces for garnishing
Preaparation:
  1. Marinate the fish pieces with a pinch of turmeric and salt.
  2. Mash the boiled potatoes & mix with hot water and turmeric powder and keep aside.
  3. Heat the oil in a pan, fry the fish lightly.
  4. Heat the oil in a pan, saute the fenugreek seeds
  5. Add potato mixture and kharisa, salt, sugar and let it boil.
  6. Add pre-fried fish pieces and cook it for 15 min in a medium flame with cover.
  7. When the gravy becomes thick, remove from gas.
  8. Garnish with lemon pieces and serve it.
6. Baanhgajor Logot Gahori (Pork with Bamboo shoot)

Ingredients:
  • 1 kg pork (dressed and cut in medium pieces)
  • 3 big onions (chopped)
  • 2 tablespoon ginger paste
  • 4-5 tablespoon garlic paste
  • 3-4 red chilies (paste)
  • 1 teaspoon turmeric powder
  • 4 tablespoon fermented bamboo shoot (dried and grounded)
  • Salt to taste
  • 50 gm mustard oil
  • 2-3 cups of hot water
Preparation:
  1. Heat the heavy pan, cook the washed pork pieces with cover.
  2. Cook stirring occasionally till the fat comes out and meat becomes
    brown.
  3. Heat the oil in a pan, saute the chopped onion, ginger-garlic paste,
    chili paste and cook well.
  4. Add pork, turmeric powder, salt and fry all the ingredients properly.
  5. Add bamboo shoot and stir it properly for 5-6 min.
  6. Add hot water and let it boil and cook it in a medium flame with cover.
  7. When the gravy becomes thick and meat is done, remove from fire.
  8. Serve with hot plain rice.
7. Pani Tenga (tangy mustard chutney)

Ingredients:
Preparation:
  1. Wash the mustard seeds, dry and make a mustard powder.
  2. Knead the dough with mustard powder, lemon juice, chili powder,
    salt and sugar to taste.
  3. Make a big size cake and properly wrap with banana leaf.
  4. Tie with thread and keep it in a container and keep it in a warm place.
  5. After 3-4 days later, the Pani tenga is ready to serve.
8. Til Pitha (Sesame Cake)

Ingredients:
  • 500 gm sticky rice (soaked in water for 3-4 hours)
  • 200 gm black sesame seeds
  • 400 gm jaggery (grated)
  • Orange rind as per taste
Preparation:
  1. Drain the rice water, dry it and make a fine powder and keep in a
    air-tight container.
  2. Wash the sesame seeds properly and dry it.
  3. Roast the sesame seeds in shiimer and keep aside.
  4. Mix the roasted sesame seeds with grated jaggery and orange rind.
  5. Heat the non-stick frying pan, take a handful of rice powder and spread
    thinly in round shape.
  6. Sprinkle the sesame mixture on the pitha and fold in half.
  7. Turn over the another side of pitha for crisp, turn once.
  8. Serve Til pitha hot.
  9. It can be stored fresh for 2 weeks
9. Bora Chaulor Payas (sticky rice kheer)

Ingredients:
Preparation:
  1. Soak the rice in a water for an hour.
  2. After that wash the rice properly and drain the water and let it dry.
  3. Boil the milk until it reduce half of quantity.
  4. Heat the ghee in a heavy pan and add sugar.
  5. When suagr becomes caramalized, add bay leaves, cardamom and rice
    & stir until rice becomes coloured.
  6. Add milk and stir it properly and shimmer for 10-12 min.
  7. When the kheer becomes thick, add jaggery and stir it well.
  8. Let it cool and enjoy.

8 comments:

  1. For the mustard chutney you say knead the dough...but you have not specified anything regarding any flour..do let me know how much and which dough.Thanks.

    ReplyDelete
  2. I think she means that you make a dough with the mustard powder lemon juice and chilli powder and knead it.

    ReplyDelete
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