Saturday, August 20, 2011

State Wise Recipes

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Andhra Pradesh food recipes


1.   ARATIKAAYA MASALA PULUSU RECIPE



A traditional south Indian raw banana dish recipe fried along with spices and tamarind paste.


Ingredients:


3-4 tblsp vegetable oil
5 raw bananas, peeled and cut in 4 pieces each.
One stem curry leaves
1/2 tsp mustard seeds (rai dana)
1 tsp chili powder
1/2 tsp turmeric powder
2 tblsp Tamarind pulp
5 cloves garlic, chopped
1/2 inch piece ginger, chopped
1 tsp rice
Salt to taste


How to make aratikaaya masala pulusu:



  • First make a paste of ginger, garlic, rice with a little water and keep it aside
  • Now boil the raw bananas covered till they are soft and keep aside.
  • Heat a wok now and add the oil to it.
  • In it add the mustard seeds and curry leaves and let them splutter.
  • Now add the ginger-garlic-rice paste into it and add all the ground spices.
  • Fry for a minute and add the tamarind paste to it.
  • Mix the tamarind paste well and add 2 cups of water.
  • Now add the banana pieces and let cook for two minutes or till the gravy thickens.
  • Serve hot sprinkled with coriander leaves.

2.  BENDAKAYA RECIPE

Bendakaya, or Okra is generally a favorite amongst most. Here is a simple recipe of making this mouth watering vegetable

Ingredients:

1 kg bendakaya (bhindi), chopped into small pieces
1 large onion, sliced
3 green chilies, slit
2 tsp coriander powder.(dhania powder)
1 tsp red chili powder(lal mirch)
1/2 tsp turmeric powder
Oil -1 table spoon

How to make bendakaya:


  • Heat oil in a wok
  • Add the onions and green chilies to it and sauté
  • Once the onions become pink in color, add the ground spices and mix well.
  • Now add the bendakaya and salt and see that it gets wrapped and mixed nicely with the onions and spices.
  • Cover the wok and lower the heat just for two minutes.
  • Take off the heat and fry by stirring on high heat for another 5 minutes and take off the heat.
  • Serve hot with chapatis

3.  CHARUPODI RECIPE

Charu Podi is a traditional south Indian mix of whole coriander and cumin seeds spiced up with black pepper.


Ingredients:

1c coriander seeds (dhania sabut)
1/2 c cumin seeds (jeera)
1/2 c whole black pepper (sabut kali mirch)

How to make bendakaya:


  • Mix all the ingredients together and grind.
  • You can store it in jar and not in a refrigerator.

4.  GONGURA CHICKEN RECIPE

A spicy chicken curry with the distinctive taste of its main ingredient gongura or sorrel leaves.

Ingredients:

1/2 kg chicken, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves

How to make bendakaya:


  • Boil the chiken and ginger garlic with some salt in a pressure cooker.
  • Fish out the ginger garlic and make a paste of it and keep aside.
  • Now in a pan heat oil and add all the whole spices.
  • Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
  • Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
  • Sauté till the oil is separated from the mixture.
  • Now add the chicken pieces and sauté for five minutes so that they et well wrapped with the spices paste.
  • Then add water for curry and boil till it thickens
  • Garnish with fresh coriander or mint leaves and serve with rice.

5.  GONGURA MUTTON RECIPE

A spicy lamb curry with the distinctive taste of it main ingredient gongura or sorrel leaves

Ingredients:

1/2 kg lamb meat, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves

How to make bendakaya:


  • Boil the mutton and ginger garlic with some salt in a pressure cooker.
  • Fish out the ginger garlic and make a paste of it and keep aside.
  • Now in a pan heat oil and add all the whole spices.
  • Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
  • Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
  • Sauté till the oil is separated from the mixture.
  • Now add the meat pieces and sauté for five minutes so that they get well wrapped with the spices paste.
  • Then add water for curry and boil till it thickens
  • Garnish with fresh coriander or mint leaves and serve with rice.

6.  GONGURA PICKLE RECIPE

Sorrel leaves are known as Gongura and this is a recipe for pickling them along with ingredients like urad dal and sesame seeds

Ingredients:

4 bunches of Gongura leaves, sepeareted, cleaned, and washed
3 tsp Sesame seeds,
3 tsp. Urad dal,
1 tsp. Fenugreek seeds, (methi dana)
1 tsp. Coriander seeds, (sabut dhania)
1 tsp. Cumin seeds, (jeera dana)
4-5 dry whole Red Chillies,
4 Green Chillies,
2 tbspn. Oil
Salt to taste
For Seasoning:-
Heat 1 tbspn. oil in a pan, when it gets hot put mustard seeds. When they splutter put 1/2 tspn. of chana dal and urad dal together and 1-2 dry red chillies. Let them become brown in colour. Then put off the stove. 

How to make bendakaya:


  • Deep fry the gongura leaves and chilies.
  • Grind them into a paste and keep aside.
  • Now roast the all the whole seeds and whole red chilies, grind and mix it with the gongura leaves. Season with salt and a fry of mustard seeds.

7.  KAJJIKAYAL RECIPE

Ingredients like sooji, coconut and sugar go into this stuffed pastry which is the south Indian counter part of the north Indian gujiya

Ingredients:

1/2 kg plain flour (maida)
4 tbsps ghee
water to knead the maida
oil for deep frying
For the filling:
1/2 c grated coconut
1 c sooji
1 c sugar
1 tsp green cardamom powder (hari ilaichi powder)
15 cashews, chopped
5-6 almonds, chopped

How to make bendakaya:


  • First, rub the ghee into the maida well.
  • Now make a dough that is not too soft by kneading this flour with cold water.
  • In a wok, heat some ghee and roast the grated coconut till is pink in color.
  • Take it off and roast the sooji in the same vessel.
  • Powder the sugar and mix sooji, coconut, cardamom powder and dry fruits with it.
  • Now roll small thin puris of the dough and fill in this mixture.
  • Fold the stuffed puris so as to form a half moon and seal well.
  • Deep fry these puris and serve hot

8.  KAMMAPODI RECIPE

A dry chutney or mix of mixed lentils and curry leaves


Ingredients:

1 c toowar dal
1/2 c urad dal
1/2 c moong dal.
1 tsp cumin seeds (jeera)
2 stems of curry leaves
1 whole red chili
Salt to taste

How to make bendakaya:

  • Heat a heavy bottom pan and dry roast all the dals.
  • Take off the dals and in the same pan add 1 tsp oil and fry the cumin seeds, red chili and curry leaves.
  • Mix them with the roasted lentils and grind into a smooth powder and store.

9.  KARAPODI RECIPE

A very easy recipe to make a chutney pf curry leaves with a flavor of tamarind

Ingredients:

1 large bunch of curry leaves
5 dry whole red chilies (sabut lal mirch)
1 tsp coriander seeds (khara dhania)
1 tsp cumin seeds (jeera)
5 cloves of garlic
1 tsp tamarind pulp
Salt to taste.

How to make bendakaya:

  • Heat a pan without oil and dry roast the curry leaves in it.
  • Now add rest of the ingredients except the salt and tamarind and roast well.
  • Take off the heat and grind well with the tamarind.
  • Add salt to your taste and store away.

10.  KAKARAKAYA RECIPE

This is a recipe for bitter gourd stuffed with a tangy stuffing of onions and amchur powder

Ingredients:

7-8 pieces of bitter gourd
2 onions made into a paste
1 tsp red chili powder
Salt to taste
1/2 tsp turmeric
2 tsp amchoor powder
1 tblsp oil + Oil for deep frying

How to make bendakaya:

  • Wash the kekarakaya and slit lengthwise.
  • Remove all the flesh from inside and make hollow.
  • Deep fry them and keep aside
  • Now in a wok heat 1 tblsp oil and put in the onion paste.
  • Once they become brownish in color add the spices and salt
  • Roast well till oil separates.
  • Fill this mixture into the kekarakayas and serve.

11.  KOTTIMEERA PACHADI RECIPE

A South Indian recipe of making coriander chutney flavored with tamarind.

Ingredients:

2 c coriander leaves, chopped. (dhania patta)
5 red chilies (sabut laal mirch)
¼ tsp asafetida (hing)
Medium sized ball of tamarind, free of seeds (imli)
1 tsp oil
2 tsp urad dal
1 tsp mustard seeds (rai dana)
Salt to taste

How to make bendakaya:

  • Heat oil in a pan and add asafetida, urad dal and whole red chilies in it.
  • Take them out and keep aside once they start spluttering.
  • In the same oil, fry the mustard seeds and keep them aside separately
  • Now in a mortar and pestle, beat the coriander leaves, tamarind and the fried urad dal mixture. (or grind in a mixie) to this chutney, add salt to your taste and the fried mustard seeds.
  • Store in a jar and refrigerate.

12.  MAMIDIKAYA PULIHORA RECIPE

A tangy new flavor of fried rice mixed with raw mango and other spices


Ingredients:

2 raw mangoes
4 c cooked rice
1 tblsp chana dal
1 tblsp urad dal
1 ts mustard seeds (rai dana)
2 whole red chilies (sabut lal mirch)
A bunch of curry leaves
1 tsp turmeric (haldi powder)

How to make bendakaya:

  • Peel, grate or chop the raw mango and mix well with the rice.
  • Heat oil in a pan and add the lentils, mustard seeds, whole red chilies, curry leaves and turmeric powder.
  • Add the rice to this and mix well.
  • Add salt suiting to your taste and serve hot

13.  MORU KALAN RECIPE

Curd is the main ingredient that goes into this curry with a dash of other spices and onions

Ingredients:

2 c curd
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek powder (methi powder)
1/2 tsp cumin powder (jeera powder)
A pinch of turmeric
1 small onion chopped
3 whole red chilies crushed
1 tblsp ginger garlic paste
A bunch of curry leaves

How to make bendakaya:

  • Heat oil in a pan and put in the mustard seeds.
  • Once they start spluttering, add the curry leaves and ginger garlic paste.
  • Sauté it for twoo minutes and add the chopped onion and red chilies.
  • Fry it for a few minutes and then add the dry powders.
  • Lower the heat and add the pre-beaten curd.
  • You will need to keep stirring it continuously to make sure that it does not boil.
  • Keep checking for steam and immediately remove from stove.
  • Add salt and mix well.
  • You can store it in glass jars in the refrigerator.

14.  NUVVULA PODI RECIPE

A very easy recipe for dry sesame seeds chutney which is very fast to prepare and goes very well with hot rice and ghee

Ingredients:

1 c white sesame seeds
6 whole dry red chilies, crushed
Salt to taste.

How to make bendakaya:

  • Heat a heavy bottom pan and dry roast the sesame seeds.
  • After a while put in the red chilies and rast them also.
  • Take off heat and let cool.
  • Grind both the things together and mix salt and store.

15.  PANASAPATTU CURRY RECIPE

In Andhra Pradesh, raw jackfruit is called panasapattu and this is a traditional recipe with the flavors of tamarind, lentils, groundnuts and spices.

Ingredients:

1 small raw jackfruit
1 tblsp oil
1 1/2 tblsp tamarind pulp
3 green chilies, chopped
1 tsp turmeric powder
Salt to taste
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
2 whole dry red chilies
2 tsp coarsely ground ground nuts
A small bunch of curry leaves
4 cups water

How to make bendakaya:

  • Peel and cut the jackfruit into small cubes by rubbing oil in your hands.
  • Now add turmeric in water and boil the jackfruit for around fifteen minutes till it is tender.
  • In a pan heat the oil and add the green chilies, chana dal, urad dal, mustard seeds whole red chilies, ground nuts and curry leaves.
  • Once they start spluttering, add tamarind paste and a little water.
  • Now add the boiled jackfruit and mix well.
  • Serve hot with steaming rice.

16.  PESARAPAPPU PAYASAM RECIPE

A very simple recipe of making payasam (which means kheer or a sweet dish) of moong dal which is sweetened by jaggery.

Ingredients:

1 tblsp ghee
1 c dhuli moong dal
1 c jaggery, crushed
2 tsp elaichi powder

How to make bendakaya:

  • First wash the moong dal and keep aside.
  • In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor.
  • Now add the jaggery and let it melt.
  • Mix well and fry till the dal is done and it looks like a smooth mixture.
  • Now add the elaichi powder and mix well.
  • Take off the heat, garnish with grated coconut and serve hot.

17.  SORAKAYA RECIPE

A South Indain recipe of making bottle gourd in a sweet and sour taste with ingredients like simple everyday spices and tamarind.

Ingredients:

1 1/2 c chopped sorakaya (bottle gourd or lauki)
1 tblsp tamarind (imli) pulp
2 tblsp Bengal gram flour (chana dal atta)(made by dry roasting Bengal gram and grinding it)
1 tsp chili powder (laal mirch powder)
2 tsp cumin fenugreek powder(jeera methi powder) (made by dry roasting and grinding them)
¼ tsp turmeric(haldi)
¼ tsp asafetida
1/2 c chopped onions
3 whole red chilies
a small bunch of curry leaves
¼ c chopped fresh coriander
1 tsp mustard seeds(rai)
1tsp Cumin seeds(jeera)
1 tsp fenugreek seeds(methi dana)

How to make bendakaya:

  • Heat oil in a pan and add asafetida. Now add cumin fenugreek and mustard seeds.
  • Once they stat spluttering, add the whole red chilies.
  • Now put in the onions and fry them till they are golden in color.
  • Add turmeric powder and the sorakaya pieces.
  • Mix well and fry till sorakaya is a little tender.
  • To this add the Bengal gram flour and fry well.
  • Now you should add the tamarind pulp and 3 or more cups of water.
  • Once the water starts boling, add curry leaves, cumin and fenugreek powder and chili powder.
  • Cover and let it boil till the time the sorakaya pieces are tender and the consistency is of a desired curry.
  • Garnish with coriander and serve hot.

18.  UGADI PACHADI RECIPE

A sweet and sour pachadi or chutney made of tantalizing ingredients like raw mango, tamarind, jaggery and neem flowers

Ingredients:

2 tsp neem flower
4 tsp chrushed jaggery (gur)
one small lemon size ball of tamarind made into thick tamarind water (imli)
1/2 tsp red chilli powder
1/2 tsp mustard seeds(rai dana)
Salt to taste
1 tsp oil
1 tbsp finely chopped raw mango (kachcha aam)
1 c water

How to make bendakaya:

  • First add the raw mango pieces to the tamarind water and bring it to boil.
  • Boil it till mango pieces are tender
  • Now to this add jaggery and let it cook till it melts and blends into the mixture
  • Remove from heat and keep aside
  • Now in a pan, heat oil and add mustard seeds let them splutter, add neem flower and fry till light brown
  • Now add chilli powder and salt
  • Mix well
  • Take this neem flower tadka and add it to the tamarind and mango juice
  • Serve in small quantities as an accompaniment to the main course food.

19.  VADIYALU RECIPE

Different lentils are ground into a paste, spiced up, dried in small quantities under the sun and fried to be eaten in this recipe of vadiyalu.

Ingredients:

1 c Bengal gram dal
1 c kali urad dal
4-5 whole red chilies (sabut lal mirch)
5-6 black peppercorns (sabut kali mirch)
5 cloves of garlic
Salt to taste

How to make bendakaya:

  • Soak both the pulses in hot water for around two hours.
  • Now grind them along with rest of the ingredients into a paste and add salt.
  • Make small rounds on a clean cloth under sharp sun light and let completely dry.
  • Store and deep fry for serving.

20.  VANKAYA PACHADI RECIPE

A very spicy pachadi or chutney used a food accompaniment made with eggplants and tomatoes.

Ingredients:

For the Chutney 3 tsp oil
2 pieces Eggplants, chopped
2 pieces ripe Tomatoes, chopped
5 green chilies, chopped
1/2 tsp fenugreek seeds (methi dana)
1 tsp mustard seeds (rai dana)
1 tsp cumin seeds (jeera)
3tsp dry coriander seeds (sabut dhania)
8-9 dry whole red chilies
Small ball of tamarind
Salt to taste.
For the Tadka
2 tsp oil
1/2 tsp mustard seeds
4 cloves of garlic, chopped
A small bunch of curry leaves

How to make bendakaya:

  • First of all, soak the ball of tamarind in a cup of water.
  • Now heat oil in a pan and let splutter for half a minute the fenugreek seeds, mustard seeds, cumin seeds, dry coriander seeds and whole red chilies.
  • Take this off the heat, let it cool and grind into a paste.
  • Now in the same remaining oil, fry the chopped eggplants, tomatoes and green chilies.
  • Take aside and grind this also in a paste.
  • You should now slowly mix both the pastes uniformly
  • Now take the tamarind ball and mix with water evenly.
  • Once done, sieve this entire tamarind paste to take of any seeds and get a smooth tamarind water.
  • Now mix this tamarind water and salt in the previously made mixture of tomatoes, eggplants and spices.
  • Once this is done, you should again heat oil in a small pan and put the mustard seeds, garlic and curry leaves in it and let it splutter.
  • Add this tadka to the chutney and serve with rice or the main food.

21.  VERUSENAGA PODI RECIPE

Verusenaga, or peanuts are roasted with cocnut and other spices and ground into a powder to make this tasty podi or chutney.

Ingredients:

2 c peanuts
2 tsp cumin seeds (jeera)
1 stem curry leaves
3 tsp red chili powder (lal mirch)
2 whole dried red chilies (sabut lal mirch)
3 tblsp dry cocnut powder
10-15 cloves of garlic.
1 tblsp oil
Salt to taste

How to make bendakaya:

  • First roast the peanuts in a pan without any oil.
  • Once they are done, take out the skin by rubbing them together in your hands.
  • Now, heat oil in a pan and put in all the rest of the ingredients except salt.
  • Fry them for around 5-10 minutes and take off the heat.
  • Now put this mixture and the peanuts in a grinder and make into a powder.
  • Store it and serve with meals
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Arunachal Pradesh food recipes


1. Kajjikayalu (fried sweet)

Ingredients:
For stuffing:
Preparation:
  1. Sieve the flour, melted ghee and knead to a smooth dough by adding
    enough water.
  2. Cover and leave it for an hour.
  3. Mix all the ingredients for stuffing.
  4. Make small balls from the dough, roll them like a thin pooris, place 1-2
    tablespoon of the prepared stuffing on one side of the poori and fold the
    other side over and press the ends together firmly.
  5. Heat the oil in a pan and deep fry the stuffed pooris till golden brown.
  6. Store in an air tight container after cooling.
2. Dosakai Pappu (Cucumber Dal)

Ingredients:
Preparation:
  1. Peel cucumber and cut in medium sized pieces & keep aside.
  2. Wash & boil the toor dal till it soft.
  3. Heat the oil in a pan, sauté the red chili, black gram, mustard
    seeds, cumin seeds and asfoetida.
  4. Add cucumber, tamarind pulp and half cup of water, cook it on low flame.
  5. When it is done, add pre-boiled toor dal, chili powder, salt and sugar to
    taste and stir well.
  6. Cook it for 5 min on medium flame with cover.
  7. Sprinkle the curry leaves on top and cover it for sometime.
  8. Serve cucumber dal with plain rice.
3. Simple Chicken

Ingredients:
  • 1 kg chicken (leg piece or cut in big pieces)
  • 4-5 cup of milk
  • 250 gm onion (cut in thin slices)
  • 6-7 green chilies (chopped)
  • 2-3 tablespoon kashmiri chili powder
  • 100 gm butter
  • 1/2 cup of vegetable oil
  • Salt & sugar according to taste

Preparation:
  1. Wash the chicken properly and marinate for 5 hours with kashmiri
     chili powder and salt.
  2. After 5 hours, Heat the oil in a pan and then add butter.
  3. Add onion slices and fry it till the light brown.
  4. Add pre-marinated chicken and fry it properly.
  5. Add salt according to taste and cook it some time in a low flame with cover.
  6. Add milk, chopped green chili, 1 tablespoon of sugar and cook it until the
     chicken becomes soft.
  7. When the gravy becomes dry , off the gas.
  8. Enjoy simple chicken with Paratha or Roti.
4. Rohu fish kalia (Rohu fish in thick gravy)


Ingredients:
Preparation:
  1. Marinate the pieces of the fish in haldi powder and salt for few minutes
  2. Then fry it lightly in mustard oil and keep it aside
  3. Fry the chopped onion with teipata till the onion becomes golden brown
  4. Lightly fry the ginger garlic paste with the onion in low flame (add one pinch of salt) otherwise the ginger will be over fried and become bitter
  5. Add yogurt to it
  6. Add 2 cups of water to it with a half spoon of haldi powder
  7. Add salt according to taste and keep full flame
  8. When the water start boiling adds the fried fishes to it and keeps it in full flame for 5 minutes
  9. When the gravy become thick then add 3/4 crystals of sugar and turn off the flame
  10. Rohu kalia is prepared and enjoy it with plain rice .
5. Pulihora (Tamarind Rice) 

Ingredients:
Preparation:
  1. Wash the rice and cook it with enough water (do not overcook).
  2. Spread the cooked rice in a vessel and sprinkle turmeric powder, 2 tablespoon oil, salt,
    tamarind pulp and 1 tablespoon curry leaves.
  3. Heat the oil in a deep frying pan and sauté the urad dal, mustard seeds and cashew nuts.
  4. Then add ginger, dried chili, green chili, asafoetida and curry leaves.
  5. Fry for a while, remove from fire and add with rice.
  6. Sprinkle sesame powder and mix it well and cover with a lid for an hour.
  7. Tamarind rice is ready to serve with yogurt or any curry..
6. Prawn Jhal-Freji

Ingredients:

Preparation:
  1. Heat the oil in a pan, lightly fry the pre-washed prawns and keep aside.
  2. Heat the oil in a pan, sauté the garlic paste and fry it well.
  3. Add onion-ginger paste, turmeric-chili powder, cumin-coriander powder,
    tomato, salt and sugar according to taste.
  4. Add chopped vegetables and fry it well.
  5. Add pre-fried prawns and 1-2 cup of Luke warm water and cook it for
    10 min in a medium flame with cover.
  6. When the gravy becomes dry and juicy, turn off the gas.
  7. Serve prawn jhal freji with mixed fried rice or lemon rice or jeera rice.
7. Kulcha

Ingredients:
Preparation:
  1. Soak semolina in the warm milk for half an hour.
  2. Soak yeast and sugar in little warm water and keep aside for 5 min.
  3. Sieve flour and mix it with salt to taste.
  4. Make a hole in the centre of the flour and put the curd, baking powder,
    suji mixture, yeast solution, oil and mix gradually.
  5. Knead to a soft stiff dough with warm water or milk and keep aside for 2-3
    hours with cover.
  6. Make an equal sized balls and roll it into slightly thick rotis.
  7. Grill it in tandoor till golden spots appear.
  8. Every kulcha are polish with butter and serve with Chicken curry orPaneer curry.
8. Biriyani (Biryani)

Ingredients:
  • 1 kg chicken (medium sized pieces)
  • 1kg Basmati rice
  • 1 cup finely chopped onions
  • 2 spoons ginger garlic paste
  • 3 spoons red-chili powder
  • 1/2 spoon Turmeric, 1cup coriander leaves
  • 1 spoon garam masala powder
  • 1 to 1/2 spoon salt ( according to taste)
  • 1cup Ghee (clarified butter)
  • 1/2cup Yogurt, 1 cup oil
  • 5 drops edible Saffron color
  • 1 cup chopped onions(1)
  • 1 cup finely chopped onions(2)
  • 100gms Cashew nuts
  • 4-5 Bay leaves
  • 4-5 Lavang
  • 3-4 an inch-long Cinnamon sticks
  • 6-10 green chillis ground to paste
  • 3-4 Cardamom pods
  • 1-2 spoons shahjeera
Preparation:
  1. Heat the spices in a pan on low flames for 5 minutes, then grind to make biriyani masala
  2. Chicken Marination - Make deep incisions on the chicken flesh for spices to get absorbed. Mix turmeric, chili powder, salt, ginger garlic paste, yogurt.
  3. Thoroughly apply this paste onto the meat and let marinate for an hour in room temperature
  4. Heat about 100ml of oil. Roast shahjeera (a spoonful), cloves, cinnamon, depoded cardamom, bay leaves, 1 spoon coriander powder, and finally add chopped onions(2).
  5. When onions turn slight brown, add marinated chicken and cook for about 20-30 min.
  6. Add garam masala. Gravy should not be much, chicken pieces should look roasted.
  7. Biriyani Rice - Meanwhile, while the chicken is still cooking, prepare the biryani rice.
  8. Slightly rinse the basmati rice, and add water.
  9. When it becomes half cooked, drain off the excess water. Also add 1-2 tea spoons of salt to it.
  10. Take a few semi cooked grains of rice and color them with diluted saffron for garnishing.
  11. The Biriyani - You will need a utensil preferably broad based (handi).
  12. Apply ghee at the base of the pot.
  13. First, put about half of semi cooked rice in it.
  14. Next make a layer of chicken (use half the entire quantity) and top it with a layer of rice (half of the remaining rice). One more layer of remaining chicken, finally with layer of remaining rice on top ends the rice-chicken layering stage.
  15. Spread the biriyani masala on each layer.
  16. Heat oil and deep fry onions(1) to golden brown.
  17. Similarly fry cashews.
  18. Garnish the top layer of rice with these two along with 100ml ghee, saffron rice grains and coriander.
  19. Lid the vessel and try making it air tight (applying flour putting).
  20. Put on low flame.
  21. Wait for 2-3 min and turn the vessel to heat other next part on its circumference.
  22. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shaking.
  23. Remove from the flame and wait for about 10 minutes before opening. Serve it with raita and enjoy... :)
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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)
  • 2 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.
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