Yogurt smoothie

Yogurt smoothie - yogurt/milk mixture, and sweetener in the blender. Blend the ingredients until the smoothie has no visible lumps. . Serve

Ingredients

• Milk: 1 cup Fresh yogurt: 1 cup Sugar: 2 tbsps or to taste Cream: 1 tbsp Crushed ice: 1 cup Vanilla essence: 2-3 drops Salt: a pinch

Method

Step 1

Take the milk, yogurt and sugar in a blender and blend well. Add the cream, crushed ice, salt and vanilla essence and mix. Pour into glasses of your choice. Decorate to taste and serve.

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Strawberry Drink

Strawberry drink - this is the best of the best strawberry sippers for spring.

Ingredients

• Strawberry: 150 ml Water: 100ml Crushed ice: 1 cup Sugar: 3-4 tbsps Ice cubes:as desired For garnishing: Strawberries and mint leaves

Method

Step 1

In a blender take the strawberries and the sugar. Blend till smooth. Add the crushed ice and water. Blend well. Pour into glasses. Serve with ice cubes. Decorate with strawberry and mint leaves.

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Watermelon fresca

Watermelon fresca is made with watermelon fruits. This is a watermelon drink.

Ingredients

• Watermelon flesh: 400 gms Sugar: 2 tbsps Rose water: 2 drops Lemon juice: 1 ½ tsps Crushed ice: ½ cup Salt: a pinch

Method

Step 1

Take the carve flesh of the watermelon in a large bowl. Remove the black seeds. Take the watermelon pieces in a blender. Add sugar, rose water, lemon juice and salt to it. Add the crushed ice and blend till smooth. Serve and enjoy watermelon fresca.

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Tilor tukura (Sesame wheel )

Tilor tukura (Sesame wheel ) is a delicious Assamese snack recipe.

Ingredients

• Fried and crushed seasame: 1 cup Finely chopped jaggery: 2/3 cup or according to taste Rice powder: 2 tbsps Crushed pepper: 1 tsp Finely chopped orange peel: 1/2 tsp

Method

Step 1

Heat a small and heavy wok upon medium heat. Fry the rice powder till you get a sweet smell. Take the seasame, jaggery, crushed pepper and orange peel in a bowl and mix well. Add the rice powder and mix well. Take the mixture in a smooth surface and give the shape of a roll. Chill for a while and slice. Enjoy as a teatime snack.

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Tiyahor Khar (Cucumber Khar)

Tiyahor Khar (Cucumber Khar) recipe ... This recipe is also known as kakadi dal, tiyahor khar, vellari recipe, and sasa recipe.

Ingredients

• Cucumber: 2 (500) gms Mustard oil: 2 tbsps Fenugreek seeds: a pinch Garlic cloves: 6 Fresh chillies (optional): 2 Salt and sugar: to taste Kolakhar (Indigenous soda): 1 tbsp
• Ginger paste: 2 tsps Salt and sugar: to taste Mustard oil: 1 tbsp To garnish: fresh red chillies

Method

Step 1

Peel, wash and dice the cucumber. In a karahi heat oil. Add fenugreek seeds. When black remove from oil. Add garlic, cucumber and green chillies. Sprinkle salt and sugar. Stir well for about half a minute. Reduce heat. Add kolakhar and stir.

Step 2

Cover and cook. Stir occaasionally. When done remove from fire. Garnish with mustard oil and a chilli. Serve Tiyahor Khar with boiled rice.

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Tilor torkari (Fish with sesame)

Tilor torkari (Fish with sesame) Assam Recipe.

Ingredients

• Ari fish: 6 pieces Sesame paste: 2 tbsps Sliced onion: 1 medium Mustard oil: to fry the fish Mustard oil (to prepare the curry): 2 tbsps Cumin seeds: a pinch
• Dry chillies: 2 Bay leaves: 2 Chilli powder: 1/2 tsp Turmeric powder: as desired Salt: to taste Water: 200 ml

Method

Step 1

Wash the fish and drain. Rub turmeric powder and salt. In a pan fry the fish pieces. Heat oil a a karai. Fry cumin seeds, dry chillies and bay leaves. When the seeds turn red add the sliced onion. Also add the chilli powder.

Step 2

Wash the fish and drain. Rub turmeric powder and salt. In a pan fry the fish pieces. Heat oil a a karai. Fry cumin seeds, dry chillies and bay leaves. When the seeds turn red add the sliced onion. Also add the chilli powder.

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Til Pitha (Sesame Pancake)

Til Pitha is a type of pancake filled with Sesame seeds. It is generally made only on special occasions in Assam.

Ingredients

• Sticky rice: 1 kg Black sesame seed (til): 400 gms Jaggery (grated): 750 gms Orange rind: as per taste

Method

Step 1

Soak the rice for 3-4 hours. Drain well. Pound the rice to a fine powder. Sieve twice with a very fine sieve. Keep in an airtight container in a compact condition. Clean, wash and dry the sesame seed beforehand. Stir fry dry in small portions in a karahi. When the sesame starts to crackle remove the sesame seeds from fire. Pound coarsely. Mix the pounded sesame seed well with grated jaggery and orange rind.

Step 2

Heat a griddle. Take a handful of rice power and spread thinly in round shape. Sprinkle sesame and jaggery mixture on the pitha and fold the pitha in half. Keep aside for a while on the side of griddle so that the pitha is crisp. Turn once. Serve Til Pitha hot. Can be stored fresh for 2 weeks. Before serving warm the pithas in a warm oven for two minutes.

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Til aru gahori manxo (pork with sesame)

Chicken/Duck meat with black sesame seeds (Til dia Murgir manxo) is a unique Assamese twist.

Ingredients

• Pork meat: 500 gms Sesame seeds: 50 gms Chopped onion: 70 gms Garlic paste:2 tsps Chilli powder: 1 tsp Oil: 2 tbsps
• Bay leaves: 2 Dry chilli: 2 Cardamon: 2 (1/2 inch long) Cinnamon: 3 Salt: to taste Water: 150-200 ml

Method

Step 1

Make pieces of the meat. Wash and drain well. Fry the sesame seeds for about half a minute upon medium heat and make a paste. Heat oil in a wok. Fry the bay leaves and dry chillies and add the chopped meat. Sprinkle salt and upon medium heat fry the meat till all the water of the meat evaporates and the meat is almost done.

Step 2

Drain the meat of oil d keep aside. Fry the cardamom and cinnamon and add the chopped onion. When the onions are soft add the garlic paste and chilli powder and fry till done. Add the warm meat and the sesame paste. Sprinkle salt if needed and stir upon medium heat for about a minute. Add the warm water and cover. Can also add a couple of green chillies. Simmer till done and of desired consistency. Enjoy with boiled rice.

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Tel Pitha (Delicious Fried Pitha)

Popular sweet snack yummy Fried Tel Pitha (Delicious Fried Pitha) from Assam.

Ingredients

• Sticky rice: 1 ½ cups Rice: 3 ½ cups Grated jaggery: 1 ½ cups Water: ½ cup Grated lemon rind: 1 tsp Ground pepper: 2 level tsps Mustard oil: for deep frying

Method

Step 1

Soak both the rice together for an hour. Drain well. Pound the rice together to a fine powder. Sieve. In a mixie mix the jaggery with water to a smooth paste. Add the jaggery paste to the rice powder. Sprinkle lemon rind and mix well. Keep covered for four hours..

Step 2

Heat mustard oil in a karahi. With a tablespoon drop batter to the oil. Deep fry the pithas one by one till golden brown upon medium heat. Relish Tel Pitha with a cup of hot tea.

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Tal pitha

This is a sweet dish made from palm fruit. This fruit is one of the most popular fruits for Bengalis, and is used to make desserts.

Ingredients

• 1 ripe tal (palm fruit) 1 kg of liquid milk 2 cups of sugar 1/2 cup of grated coconut 2 cardamoms 2 cinnamon sticks

Method

Step 1

Peel the tal fruit open. There will be a few kernels. Mix the kernels with water and squeeze out the extract. Set aside the extract. Heat the milk in a pot until it thickens. Pour the tal extract and add the sugar. Stir steadily and add the grated coconut. Add the cardamoms and cinnamon sticks.

Step 2

Stir continuously and cook for 1 hour. By now the tal-milk mixture should thicken and the distinct and flavorful smell of tal should be released. Pour the thickened mixture on a serving dish or tray. Cool in a freezer.

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Sugarfree Kachagolla

Known as Sugarfree Kachagolla the taste of this sweet is In Sugar Free Syrup.

Ingredients

• Sugar Free Natura 1 cup, Sugar Free Natura 3 tsp, Cardamom powder 1 tsp, Saffron - few

Method

Step 1

Boil milk in a thick deep vessel. As soon as the milk comes to boil, add one lemon's juice to split the milk. You can use two lemons also depending on the speed of the milk splitting. Once the chenna is separated from the water take it out and strain it into a muslin cloth and tie it for 10-15 mins so that the excess water gets drained out. After 15min open the cloth and take out the chenna/paneer in a flat base tray. Start mashing it evenly with the bottom part of your palm to make it smooth. Be gentle while mashing it. Make sure no chenna granules should be left. Read more at: http://ift.tt/2blxzvw All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Step 2

Now pinch a lemon sized ball and roll it carefully to make a smooth ball. There should not be any cracks in them, else they will open up while boiling. In a deep and wide vessel/pan add in 8 cups of water along with the sugar free substitute, cardamom powder and few strands of saffron(optional) and let it boil. Read more at: http://ift.tt/2blxzvw All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Step 3

Drop the balls in the boiling syrup and cover for 5 minutes. After 5 minutes, take the lid off and cook for another 15 minutes. Keep the syrup boiling, hence adjust the flame accordingly. After it has been cooked for 20 minutes in total, take them out in a bowl and cover them. Boil the remaining syrup for another 5 minutes and then pour all together in the bowl. Allow it to cool and refrigerate it till chilled. Read more at: http://ift.tt/2blxzvw All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

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Shanmehali khar(Mix khar)

Peel the papaya, bottlegourd and the stems of cauliflower. Wash and make pieces. Wash the lentils and soak for about 20 minutes. Wash and slit the ..

Ingredients

• Papaya: 150 gms

Method

Step 1

Peel the papaya, bottlegourd and the stems of cauliflower. Wash and make pieces. Wash the lentils and soak for about 20 minutes. Wash and slit the green chillies. Peel the ginger and garlic. Crush the garlic and make a paste of the ginger. Heat oil in a karai and fry the dry chilli and the crushed garlic. Add the vegetables, lentil and salt to taste.

Step 2

Stir for about 30 seconds and add the warm water. Close the cooker and cook for 2 whistles. Switch off the gas. When slightly cool open the cooker. Add the ginger paste and stir slowly. Close the cooker and open after about 5 minutes. Serve with boil rice after garnishing with fresh mustard oil.

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Sesame Chicken

Sesame Chicken - crispy chicken with sweet, savory sauce with lots of sesame seeds.

Ingredients

• Chicken pieces: 800 gms Sesame: 2 tbsps Garlic paste: 2 tsp Ginger paste: 1 tsp Chopped onion: 2 medium Dry red chillies: 4 Mustard oil: 2 tbsps Fennel seeds: 1/2 tsp Salt: to taste Hot water: 1 cup

Method

Step 1

Wash the chicken and drain well. Upon medium heat dry fry the sesame along with 2 dry chillies for awhile. Grind the sesame with the dry chillies. Heat oil in a heavy karai and temper with 2 dry chillies and fennel seeds. Fry the onion till soft and add the ginger and garlic paste. Fry for about a minute and add the chicken. Fry for a minute and add salt.

Step 2

Stir cook for awhile and cover. Stir till almost dry and add the sesame paste. Stir and add the hot water. Cover and simmer till done. Serve hot with rice. Also can enjoy with lucci or parathas.

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Saru Maach Khar(Fish cooked with khar-Oil free)

Clean the fish wash well and drain. Wash and soak the gram and soak for about 3-4 hours. Wash and slit four green chillies. Peel the ginger, wash and cooked with khar-Oil free.

Ingredients

• Small fish: 8 Bengal gram: as desired Green chillies: 6 Ginger: 1 inch long Onion: 1 medium sized Kolakhar: 2 tsps Salt: to taste For garnishing: slit green chillies and mint leaves.

Method

Step 1

Clean the fish wash well and drain. Wash and soak the gram and soak for about 3-4 hours. Wash and slit four green chillies. Peel the ginger, wash and crush. Peel the onion, wash and make pieces. In a karai take the water, fish and the gram. Put it upon fire and bring to boil.

Step 2

Reduce heat to medium and add the khar and slit green chillies. Add salt to taste. Cover and cook half done. Add the crushed ginger, khar and the remaining two green chillies. Simmer till done. Garnish with slit green chillies and mint leaves. Serve hot as a starter. Can also enjoy with hot rice garnishing with fresh mustard oil.

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Sarbot Chilled mint

Sarbot Chilled mint is making pudina juice with mint leaves...

Ingredients

• Mint leaves: 1 ½ cup Water: 5 cups Sugar: 1 cup Lemon juice: ½ cup Salt: ½ tsp For garnishing: mint leaves

Method

Step 1

Wash the mint leaves well and drain well. Grind the mint leaves coarsely with the salt. Take 2 cups of water in a bowl and add the grinded mint leaves to it. Also add the lemon juice to it. Stir well and keep the bowl covered for an hour. Take the remaining 3 cups of water in a saucepan. Add the sugar and put the saucepan upon medium heat.

Step 2

Stir with a wooden spoon till the sugar dissolves. Cool the syrup and add it to the mint mixture. Strain well and taste for salt. Chill the mint mixture overnight. Fill ½ of a glass with the mint juice. Add about 6 ice cubes and pour water. Garnish with a mint leaves. Serve the delicious refreshing drink to your children.

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Sanmeholi chutney (Mix green chutney)

Sanmeholi chutney (Mix green chutney) made using fresh coriander and mint leaves .

Ingredients

• Coriander leaves: 1 small bunch Mint leaves: 1 small bunch Curry leaves: a few sprigs Garlic: 25 gms Green chillies: 2-5 Cocum: 8 pieces Sugar: ½ tsp Salt: according to taste

Method

Step 1

Wash all the leaves and drain. Peel the cloves of garlic and wash. Wash the chillies and remove the seeds Wash and soak the cocum in a little water for ten minutes. Grind together the leaves,garlic, chillies, cocum, sugar and salt. Serve chilled with rice and dal.

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Sagor Payas (Sago Payas)

Sagor Payas (Sago Payas) is a delicious Assamese recipe.

Ingredients

• Sago: ½ cup Milk: 1 ½ litre Sugar: ½ cup Bay leaves: 2 Grated lemon peel: ½ tsp level

Method

Step 1

Wash the sago and soak in a cup of milk for half an hour. Soak the saffron in a little warm milk. Take the milk in a heavy saucepan and bring to boil. Change the heat to medium and add the bay leaves. Also add the sago granules and stir occasionally. After about 10 minutes change the heat to minimum.. Keep stirring occasionally.

Step 2

When it is of desired consistency add the sugar and lemon peel. Keep upon low fire for 5 more minutes stirring in between. Switch off the gas and stir for awhile. Cool. Tasty to eat if served chill. Serve as a dessert.

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Rongalao Aru Haanhor Manxor Jhol (Duck Curry with Pumpkin)

Rongalao Aru Haanhor Manxor Jhol (Duck Curry with Pumpkin) Recipe.

Ingredients

• Dressed duck: 1 kg Rongalao (pumpkin): 500 gms Potatoes: 2 medium sized Mustard oil: 100 ml Onions: 4 medium sized Garlic: 2 whole
• Ginger: 1 (1 ½ inch length) Cardamom: 6 Cinnamon: 2 (1 inch pieces) Clove: 6 Bay leaves: 4 Coriander powder: 2 tsp Green slit chillies: 4 Turmeric powder: 1 tsp Hot water: 1 litre Salt: to taste

Method

Step 1

Cut the duck into serving portions. Clean, wash and drain the meat. Peel and wash the pumpkin and potatoes .Make pieces. Peel and wash the onions, garlic and ginger. Slice the onions and ginger. Make a paste of the onion, garlic and ginger.

Step 2

Make a paste of cardamom, cinnamon and clove. In a karahi heat mustard oil. Caramel sugar. Add the onion paste and bay leaves. When the onion changes colour sprinkle turmeric powder and stir till oil floats to the top. Sprinkle water twice while frying. Add the duck meat, pumpkin and potatoes.

Step 3

Also sprinkle coriander powder and salt.Upon high heat stir. When the meat is of golden colour and dry of water add the warm water. Cover and simmer till the duck meat is tender and the gravy thickens. Serve Rongaloa Aru Hannhor Manxor Jhol with rice.

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Rongalao Aag Bhaji (Tender Front of Pumpkin plant)

Rangalour Aag Bhaji Mutton with pumpkin seeds is a delicious recipe.

Ingredients

• Rongalao Aag: 6 Potatoes: 2 medium Sliced onion: 1 medium Mustard seed paste: 1 tbsp Mustard oil: 3 tbsps
• Chilli powder: ½ tsp Warm water: 350 ml Turmeric powder: ½ tsp Salt: aMethodording to taste To decorate: a tender pumpkin leaf

Method

Step 1

Peel the tender stems. Cut into 1 ½ inch length. Also use the tender leaves. Soak the potatoes in water for ten minutes. Rub and wash. Slice the potatoes. Heat mustard oil in a karahi. Add sliced onion and fry till soft. Add the sliced potatoes and Rongalao Aag. Sprinkle chilli powder, turmeric powder and salt.

Step 2

Stir for a while. Add the mustard seed paste. Stir well. Add warm water and bring to boil. Simmer covered till done. Serve with rice decorating with a pumpkin leaf. Rongalao Aag Bhaji can also be served with parathas.

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Rich mixed fried rice

Combination of rice with vegetables/non veg - Mixed Fried Rice.

Ingredients

• Basmati rice - 2 cups Carrot (thinly sliced - 1 cm) - 1/2 - 3/4 cup or cut as small cubes Beans (cut to small pieces) - 1/2 - 3/4 cup Onions(thinly sliced) - 1/2 - 3/4 cup Garlic (thinly sliced) - 1 spoon Shrimp/Shredded chicken/
• Scrambled egg/meat - 1/2 - 3/4 cup Salt - As reqd Soya sauce - 2 tbsp Oil/Butter - As reqd Pepperpowder - 1 tsp

Method

Step 1

Soak rice for 15 - 20 mins after washing well. Drain the water and fry in little oil for 3 - 4 mins. Pour boiled water and salt to it and once cooked, strain off the water. :- See that it does not overcook. 3/4 cooking will also do.

Step 2

Steam the vegetables or cooking in little water will also do. :- The shrimp, chicken meat etc mentioned is cooked. Pour little oil/butter in a pan. Add onion and garlic and stir for 2 - 3 mins. Add vegetables followed by the non veg. Add pepper and salt and keep stirring for 2 - 3 mins. Mix well. :- Serve hot.

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Rashmolai

Ras malai or rossomalai is a dessert originating from the Assamese Subcontinent.

Ingredients

• Milk: 2 litre Sugar: 3 cups Saffron: 10-15 strands Paneer: 300 gms Maida: 2 tbsps For garnishing: Saffron,Pista and cherries

Method

Step 1

Take the milk in a heavy saucepan and bring to boil. Reduce heat to minimum and stir occasionally. Soak the saffron strands in a tablespoon of warm milk. When the milk is reduced to 1/3 add about 1/3 cup of sugar.

Step 2

Stir cook to a desired consistency. In a large bowl take the paneer and mash. Sprinkle the remaining flour and knead smooth. Divide it into equal porions and roll. Flatten each ball.

Step 3

Take the remaing sugar in a heavy saucepan. Add 2 and 1/2 cup of water and make a syrup. Mix the remaining flour to half cup of water and add to the sugar syrup. Add the flatten ball to the boiling syrup and boil for about 10 minutes.

Step 4

Add 1/3 cup of water and bring to boil. Boil for about 5-6 minutes. Let it cool and squeeze the sweets. Add the sweets to the thick milk. Also add the soaked saffron strands along with the soaked milk. Cook upon low heat till done. Garnish with saffron, pista and cherries. Serve chilled.

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Posolar Khar Bhaji (Banana Stem fry)

Posolar Khar Bhaji (Banana Stem fry) - Assamese Cuisine ... Titaphulor khar is a traditional assamese dish.

Ingredients

• Tender banana stem: 500 gms Salt: 1 tsp Mustard oil: 2 tbsps Fenugreek seeds: a pinch Sodium bicarbonate: ¼ tsp
• Salt and sugar: to taste Warm water: 200 ml To garnish: mustard oil - 1-2 tbsps, ginger juice – 1 tbsp

Method

No Steps Found !

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Pork with spinach and bamboo shoot

Pork with spinach and bamboo shoot is great recipes for Duck Soup, Stir-fried Beef with Fresh Bamboo Shoots. ... bamboo shoots ,cooked, minced pork, red curry paste, kaffir lime leaves,thinny ... spinach, pull leaves, papaya, cut lengthwise, bamboo shoots.

Ingredients

• Pork Meat: 1 kg Chopped spinach: 150 gms Chopped bamboo shoot: 4 tbsps Sliced onion: 4 medium Crushed garlic: 1 tbsp
• Ginger paste: 2 tsps Chopped green chillies: 6 Salt: to taste Mustard oil: 3 tbsps

Method

Step 1

Make pieces of the pork. Wash and drain. Boil the meat in a pressure cooker with 150 ml water. Wash, drain and chop the spinach. Heat the oil in a karai. Fry the onion and garlic.

Step 2

When the onion is soft add turmeric powder and the ginger paste. Stir for awhile and add the chopped spinach and bamboo shoot. Stir for about 2 minutes and add the pork meat. Add salt and chopped green chillies. Upon high heat stir for 3-4 minutes or till done. Garnish according to your taste and serve hot.

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Pork with lai xaak (pork with Rugosa)

Pork with lai xaak (pork with Rugosa) from Assamese recipe.

Ingredients

• Pork meat: 400 gms Pork fat: 200 gms Green chillies: 10 Ginger: 1 thumb size Garlic: 1 whole
• Lai xaak: 200 gms Salt: to taste Water: about 500 ml Boiling water: as required

Method

Step 1

Clean the pork meat and the fat. Make desired size pieces of the meat and the fat. Wash well with warm water. Wash and slit the green chillies. Peel the ginger, wash and crush. Peel the garlic cloves and crush. Wash the tender lai xaak.

Step 2

In a heavy pot take the water anb bring to boil. Add the meat and the fat. Also add the slit green chillies and salt to taste. After about 10 minutes add the crushed garlic. Keep the water level by adding boiling water in between. When the meat is almost done break the lai xaak with hands and add to the meat.

Step 3

When done add the crushed ginger and stir well. Switch off the gas and cover. After about 2 minutes the meat is ready to be served. Enjoy with boiled rice.

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Pitika of tender front of Colocassia

Pitika of tender front of Colocassia is awesome Assamese recipe.

Ingredients

• Kosur thur: about 100 gm Halved cherry tomatoes: 10 Garlic paste: 2 tsps Whole pepper paste: 2 tsps Sliced onion: 1 medium Mustard oil: 1 ½ tbsps
• Dry chillies: 4 Paanch phuron: ½ tsp Lemon juice: 2 tbsps or as desired Sliced green chillies: to taste Mustard oil: 2 tsps Salt: to taste

Method

Step 1

Clean the kosur thur and boil in plenty of water for 5 minutes. Strain and wash well.Mash. Heat the mustard oil upon medium heat. Temper with paanch phur and dry chillies. Add the onion pieces and stir. When the onion changes colour add the garlic paste and pepper paste.

Step 2

Stir fry upon medium heat till oil floats to the top. Add the cherry tomatoes and cook still soft. Also add salt to taste. Add the mashed kosur thur, mustard oil and lemon juice. Stir well and switch off the gas. Serve with hot joha rice, a piece of lemon and green chilli.

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Pithagurir Tenga (Rice powder Tenga)

Pithagurir Tenga Rice powder with fish, tasted sour ... Mix the rice powder with salt, sugar, turmeric powder and hot water.

Ingredients

• Fish: 6 pieces Salt and turmeric powder: to rub on the fish pieces Oil: for frying the fish pieces Rice powder: 1 tbsps Hot water: 600 ml Turmeric powder: ½ level tsp
• Mustard oil: 1 tbsp Fenugreek seeds: a pinch Crushed garlic (optional): 4 pods Dry cocum (Thekera): 6 Sugar: ½ tsp Salt: to taste To garnish: coriander leaves

Method

Step 1

Soak the cocum in half cup of warm water for half an hour. Mash the cocum with finger tips. Clean, wash and drain the fish. Rub it with salt and turmeric powder. Keep covered for 5 minutes. Heat oil in a karahi. Half fry the fish pieces. Keep the fried fish on a paper napkin to drain excess oil.

Step 2

Mix the rice powder with a little water. Add it with the hot water. Add salt, sugar and turmeric powder to it. Heat fresh mustard oil. Add fenugreek seeds and crushed garlic. When the seeds are red add the hot mixture to the karahi. Bring to boil. Cover and simmer for 5 minutes. Add fish. Cook until the fish is soft. Add cocum juice. Stir. Serve Pithagurir Tenga with steamed rice. Enjoy with a green chilli.

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Pithagurir Payas (Rice Powder Souffle)

Pithagurir Payas (Rice Powder Souffle) is a traditional light meal. ..

Ingredients

• Milk: 1 ½ litre Sugar : 100 gms Rice powder : 100 gms Grated lemon rind: 1 level tsp Fresh cream: 75 ml To decorate : a tender lemon leaf

Method

Step 1

Keep 250 ml milk aside. Boil the remaining milk in a heavy bottom pan. Reduce to about 700 ml upon slow heat stirring occasionally. Mix the rice powder to 250 ml milk and add to the pan.

Step 2

Stir continuously so that no lump is formed. Add sugar, grated lemon rind and stir. Keep stirring till the payas thickens. Remove from fire. Beat the cream well.Add the cream to the pan and stir well. Serve Pithagurir Payas chilled. Decorate with a tender lemon leaf while serving.

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Pithagurir halwa

Pithagurir halwa Simple, Delicious, Healthy & Easy Recipe.

Ingredients

• Rice powder: 1 cup Sugar: ½ cup Broken cashewnuts: 2 tbsps Almonds: 15 nos Raisins: 1 tbsp Refine oil: 4 tbsps
• Sugar: 2 tsps (to caramelize) Bay leaf: 1 Cinnamon: 4 Cardamom: 1 inch long Cloves: 3 Boiling water: 2 cups Pure ghee: 1 tbsp

Method

Step 1

Upon medium heat dry fry the rice powder for about 2 minutes. Can make 2-3 pieces of the almonds. Wash and drain the raisins. In a heavy karai heat the oil and caramelize the sugar. Add about 2 tbsps of water and keep stirring for a few seconds.

Step 2

Upon medium heat add the bay leaf, cardamom, cinnamon and cloves. Also add the cashewnuts, almonds and raisins and stir for about ½ minute. Add the boiling water and sugar. May add a little more boiling water. Stir and add the rice powder. Reduce heat and keep stirring. Add the pure ghee and stir well till done. Garnish according to your taste and serve warm with tea or coffee

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Pitha

Pitha or fita is a type of cake assamese recipe.

Ingredients

• Rice flour 2 cups Grated coconut 2 cups 1 cup jaggery Hot water for kneading the dough

Method

Step 1

Make a dough with the rice flour and boiling water [Boiling water is important otherwise pithe will break] Heat a wok, and mix the grated coconut and the jaggery with continuous stirring till it becomes dry. Keep aside and let the filling cool. Now make very small balls from the dough and press each ball with your finger to make a small bowl shape to put in the filling [The thinner the outer the tastier the pithe but be cautious that it should not break.] Put the filling and close the bowl in whatever shape you like. [You can give a triangular shape with frills at the borders. Be creative give different shapes for different fillings].

Step 2

Steam the pitha in a steamer/rice cooker or simply place the pitha on a sieved bowl and place it over boiling water. It takes almost half an hour to be fully cooked. [So pour water accordingly. Make sure water doesn’t touch the pitha.] Check at intervals. First it feels sticky, but when it feels dry, then it is done. Remove and keep open for 5mins to evaporate touches of moisture on it. Then you can store in a casserole or enjoy steaming hot pitha then and there. Serve pithe with liquid jaggery.

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Pera (sugarfree pera)

Pera (sugarfree pera) Recipe is a delicious Assamese recipe.

Ingredients

• Milk: 1 litre Sugar free powder: 2 level sugar free spoon Saffron: about 12 strands Butter: 1 tsp Flour: 2 tsps

Method

Step 1

Take the milk in a heavy bottom pan. Soak the saffron in 2 tbsps of warm milk. Bring the milk to boil and reduce the heat. Stir occasionally. Take the butter in a pan.

Step 2

Upon medium heat fry the flour for about 45 seconds and switch of the gas. Stir for a little while. When the milk reduces to about 1/4 add the sugar. Also add the saffron along with the milk. When almost all the water is about to evaporate sprinkle the fried flour.

Step 3

Stir cook till done. Cool and keep it in a container covered overnight. Take out and give desired size and shapes. Enjoy with a cup of tea.

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Payas (Rice Payesh)

Payas (Rice Payesh) this creamy rice pudding is delicately flavored with cardamom and full of nuts.

Ingredients

• Milk : 2 ½ litres Joha rice : 30 gms Ghee: to caramel sugar Bay leaves : 2 Sugar : 100 gms Raisins : 25-30 Cardamoms (crushed) : 4

Method

Step 1

Wash rice and soak for twenty minutes. Drain. In a little ghee caramel sugar and fry the rice till golden in colour. Boil the milk and simmer till it is reduced to half. Add rice and bay leaves. When the rice is cooked add sugar and raisins.

Step 2

Keep stirring. When the payas thickens remove form fire. Sprinkle cardamoms. Stir. Serve Payas hot or chilled decorating with a rose petal.

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Patot Dia Mach (Baked Fish)

Patot Dia Mach (Baked Fish) IS AN AUTHENTIC ... Roast both sides till one gets the aroma of the burnt leaf and baked fish./div>

Ingredients

• Boneless fish: 500 gms Banana leaf: 1 Finely chopped onions: 2 medium sized Chopped green chillies: 1 tsp Lemon juice: 1 tbsp Mustard oil: 1 tbsp Salt: to taste

Method

Step 1

Make eight pieces of the fish. Clean, wash and drain the fish. Clean the banana leaf. Dry it and pass over low fire to make the leaf pliable. Mix half of the chopped onions, green chillies and lemon juice to the fish.

Step 2

Mix together in a bowl with the fish. Put the fish along with the mix ingredients on the banana leaf and wrap it into a parcel. Secure the parcel with a string. Place the parcel on a griddle over a moderate heat. Roast on both sides till one gets the aroma of the burnt leaf and baked fish.

Step 3

Remove the parcel from fire. Open the parcel. Add the remaining chopped onion and mustard oil to the baked fish. Mash and mix. Serve Patot Diya Mach as a side dish of a meal.

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Patisepta Pitha (pancake roll)

Patisepta Pitha (pancake roll) is traditional Bengali pancake recipe where the pancake are stuffed with Kheer.

Ingredients

• Flour: 1 cup Semolina: 1/2 cup Milk: 225 ml Butter: 25 gms For the filling
• Grated coconut: 1 cup Kheer: 2/3 cup Sugar: 1/3 cup or as required Grated lemon rind: 1 tsps

Method

Step 1

In a bowl take the flour,semolina and make a batter with the milk. The quantity of the milk may slightly vary. Cover the batter and keep asie for an hour. In another bowl take the grated coconut. Mix the sugar with the hot kheer.

Step 2

Pour the kheer to the bowl. Add the grated lemon rinds and mix well. Heat a nonstick pan over medium heat. Rub the pan with a little butter. Pour a ladle full of the batter. Spread the batter round.

Step 3

When done take 2 tsps of the coconut mixture and spread. Roll the patisepta pithas and decorate with chocolate sauce. If served as a sweet dish serve warm with cream. Can also enjoy with a cup of tea or coffee.

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Pasolir Bor Bhaji

Masur Dailor Bor (Egyptian (Red) Lentil Pakoras) is a delicious recipe.

Ingredients

• oiled potato: 2 medium Chopped onion: 1 small Grated carrot: 1 small Finely chopped cabbage: 2 tbsps Finely chopped capsicum: 1 tbsp Boiled vegetable banana (kaskol): 1
• Chopped green chillies: 3 Chopped coriander: 2 tsps Salt and pepper: to taste Mustard oil: for frying

Method

Step 1

Take the boiled potato, banana in a bowl and mash. Add the grated carrot, chopped onion, cabbage,capsicum,green chillies and chopped coriander. Add salt and pepper to taste and divide into equal portions. Give shapes as desired and fry in batches till brown. Serve hot.

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Panilaur Khar (Bottlegourd Khar)

Panilaur Khar make by Peel the bottlegourd, wash and make pieces. Peel the ginger, wash and make a paste. Heat one tbsp of oil in a pressure cooker and fry the.

Ingredients

• Bottlegourd: 500 gm Kolakhar: 1 ½ tsp Fenugreek seeds: about 15 Green chillies:2 Mustard oil: 1 tbsp + 2tsps Salt: to taste Sugar: ½ tsp

Method

Step 1

Peel the bottlegourd, wash and make pieces. Peel the ginger, wash and make a paste. Heat one tbsp of oil in a pressure cooker and fry the fenugreek seeds till brown. Add the bottlegourd, green chillies, sugar and salt. Stir for about a minute and add the ginger paste and a kolakhar. Also add 2 tsps of mustard oil.

Step 2

Close the pressure cooker and bring to full pressure. Reduce heat and cook for about a minute. Close the gas. Garnish according to your taste and enjoy with steaming hot joha rice.

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Pani Tenga (Tangy Mustard Chutney)

Pani Tenga (Tangy Mustard Chutney) Vegetarian Cuisine with Mustard seeds, Lemon ..

Ingredients

• Mustard seeds: 150 gms Lemon juice: to knead the mustard powder Plantain leaf: 1 Salt and sugar: to taste Chilli powder: 1 tsp

Method

Step 1

Clean, wash and dry the seeds. Dry grind the seeds and sieve. Clean the plantain leaf. Dry it and soften it upon fire. On the wrong side of the plantain leaf put the dry grinded powder. Sprinkle salt, sugar and chilli powder to it. Add the lemon juice little at a time to the mustard powder.

Step 2

Knead it with finger tips for about 15 minutes or until oil seeps from the dough. Make a ball. Flatten it and wrap it on the plantain leaf like a parcel. Tie the parcel and keep it inside a container. Keep the container in a warm place. On the third or fourth day the Pani Tenga is ready to eat.

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Paleng Xaakor Maachor Jhol (Fish Curry with Spinach)

Paleng Xaakor Maachor Jhol is Spinach and fish curry in Assamese style.

Ingredients

• Fish: 10 pieces Salt and turmeric powder: to rub on the fish pieces Oil: for frying the fish pieces Spinach: 250 gms Onion: 1 medium size Potato: 2 medium size
• Ginger: 1 (1 inch length) Mustard oil: 2 tbsps (for cooking) Panch phuron: ½ level tsp Turmeric powder: level tsp Hot water: 800 ml Fresh ground pepper: 1 tsp Salt: to taste

Method

Step 1

Clean, wash and drain the fish pieces. Clean, wash and drain the spinach. Chop the spinach. Peel and wash the potatoes and make desired size pieces. Peel, wash and chop the onion. Peel, wash and crush the ginger.

Step 2

Rub salt and turmeric powder to the fish pieces. Heat mustard oil and fry the fish until half done. Heat fresh mustard oil. Add panch phuron. When it turns red add onion and fry them until soft. Add chopped spinach and the potatoes. Keep the fire moderate.

Step 3

Sprinkle salt and turmeric powder. Stir for a minute and cover. Stir oMethodasionally. When dry add hot water. Bring to boil. Cover and simmer for about 10 minutes. Add fish and crushed ginger. Simmer till the fish is soft. Sprinkle fresh ground pepper. Enjoy Paleng Xaakor Jhol on a chilly winter night.

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Paleng Xaakor Lagot Manxo (Mutton with Spinach)

Paleng Xaakor Lagot Manxo (Mutton with Spinach). It is a very nice recipe which has combination of spinach with mutton.

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The post Paleng Xaakor Lagot Manxo (Mutton with Spinach) appeared first on Food Recipes India.

Paleng Pator Khar (Spinach Khar)

Paleng Pator Khar (Spinach Khar) is a delicious Assamese Recipe.

Ingredients

• Spinach leaves: 150 gms Egyptian (red) lentil: 50 gms Mustard oil: 3 tbsps Chopped green onion: 2 tbsps Chopped garlic cloves: 1 tbsp
• Salt and sugar: to taste Kolakhar (Indigenous soda): ½ tbsp Hot water: 300 ml Mustard oil: 1 tbsp For garnishing: half fried garlic, mustard oil, crushed fresh pepper

Method

Step 1

Clean, wash and soak Egyptian lentil for half an hour. Clean, wash and drain the spinach leaves. Chop the leaves. Heat oil in a pressure cooker. Add chopped green onion and garlic cloves. Stir. When the garlic changes colour add lentil and spinach leaves. Stir for a minute.

Step 2

Add salt, sugar, kolakhar and water. Stir. Bring the pressure cooker to full pressure. Reduce heat to minimum and cook for two minutes. When cool open pressure cooker. Add mustard oil, half fried garlic and crushed fresh pepper to enhance the flavour. Serve Paleng Pator Khar with boiled rice as a first course of lunch.

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Pakora (Gram flour fritters)

Pakora is a generic term used for deep fried fritters made in assam and its a delicious recipe.

Ingredients

• Gram flour: 1 cup Rice powder: 1/4 cup Baking powder: 1/2 tsp Chopped onion: 1 large Chopped chillies: 4
• Chopped corriander leaves: 1 tbsps Grated ginger: 1 tsp Sauf: 1/2 tsp Salt: to taste Mustard oil: for deep frying

Method

Step 1

Take the gram flour, rice powder and baking powder in a bowl. Sprinkle salt to taste and add the chopped onion and chopped chillies. Also add the chopped coriander leaves, grated ginger and sauf.

Step 2

Make a thick batter and keep covered for 10 minutes. Heat plenty of oil in a small wok. Deep fry upon medium heat till golden browm. Enjoy with a chutney or sauce.

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Padinar chutney (Mint chutney)

Padinar chutney (Mint chutney) is a spice up recipe.

Ingredients

• Mint leaves: about 2 handfull Raw mango: 1/2 small Garlic cloves: 10 Green chillies: 4-6 Salt: to taste Sugar: to taste

Method

Step 1

Clean and wash the mint leaves. Peel the mango and make pieces of half the mango. Peel the garlic cloves and wash. Make a fine paste of the mint leaves, garlic cloves, raw mango and green chillies. Add salt and sugar to taste. Enjoy the mint chutney with fritters. Very relishing to eat with rice and dal.

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Pabha Maachor chorchori (Pavda fish with mustard paste)

Pabha Maachor chorchori is a gravy based fish curry prepared with Pabda mach.

Ingredients

• Pavda fish: 4 (400 gms) Mustard seed: 1and 1/2 tbsps Cashewnut: 10 Mustard oil: for frying the fish Mustard oil: 3 tbsps
• Nigella: a pinch Bay leaf: 1 Chilli powder: 1/2 tsp Salt: to taste Hot water: 250 ml

Method

Step 1

Clean the fish well, wash and drain. Make a paste of the mustard seeds with the garlic pod and a little salt. Soak the cashewnut for about 15 minutes and make a paste. Heat oil in a large frying pan and fry the fish till half done.

Step 2

Heat oil in another frying pan and temper with nigella and bay leaf. Add mustard seed paste and chilli powder. Stir a little and add hot water. Bring to boil and cook for 2 minutes. Add the fish and simmer till almost done. Add the cashewnut paste with a little water and add to the curry. Simmer till done. Serve hot with boiled rice.

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Nimakhiya Pitha (Salted Pitha)

Nimakhiya Pitha (Salted Pitha) Recipe is a delicious Assamese recipe.

Ingredients

• Sticky rice:500 gm Grated coconut: 250 gms Finely chopped onion: 2 tbsps Finely chopped ginger: 1 tsps Finely chopped chilli: 2 tsp
• Curry leaves: 10 Mustard seeds: a pinch Peanut Oil : 1 tbsp Sugar: 2 tsps Salt : to taste

Method

Step 1

Soak the sticky rice for 4 hours. Drain well. Pound tthe rice to a very fine powder and sieve with a very fine sieve thrice. Keep in an airtight container in a compact condition. In a heavy bottom pan heat the peanut oil. Splutter mustard seeds. Add curry leaves,chopped onion,green chillies and ginger to it.

Step 2

Add the grated coconut. Upon medium heat stir fry. Sprinkle sugar and salt. When the coconut is done remove the pan from fire. Heat a griddle. Take a handfull of rice powder and spread thinly on the hot griddle. Sprinkle a teaspoon of the fried coconut in the pitha and fold the pitha. Turn the pitha and keep aside for awhile. When done remove. Enjoy pitha hot with a cup of tea or coffee.

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Narikolor laru (coconut ball)

Narikolor laru is sweetened coconut balls especially made for Rongali Bihu festival..

Ingredients

• Grated fresh coconut: 3 cups Sugar: 1 1/2 cups

Method

Step 1

In a karai mix the grated coconut and sugar well with hands. Cook upo low fire stirring continously till the fried coconut mixer leaves the side of the karai. When slightly cool make small round balls. Cool and store in a container. Enjoy with a cup of hot tea.

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Narikolor Bhap Pitha

Narikolor bhap pitha a special dish in Assamese Cuisine.

Ingredients

• For the filling : 1/2 coconut, grated few cardamoms 1/2 cup sugar
• For the dough (cover) : 2 cups flour 3 tbsp ghee or refine oil little water
• For frying : 1/2 ltr refine oil

Method

Step 1

Mix all the ingredients for filling and roast on low heat.

Step 2

When done keep aside. Knead flour and refine oil well. Add little water at a time and keep kneading till the dough is soft. Make 20 equal portions.

Step 3

Method of shaping the Pitha, follow the above picture anti clock wise. Roll out like puri, put little filling on it, fold and press the sides so that the filling can not come out. Now press the edges giving a twist with your finger. This gives the beautiful frilly edged look.

Step 4

Shape the Pithas and keep aside. Heat oil and deep fry the Pithas 3 or 4 at a time in medium heat till they are golden brown.

Step 5

This Pitha can be stored for a week. Serve them warm if you like, by heating for a minute in micro wave oven.

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Narasinghar logot maach Cat fish

Magur mach or Indian Catfish is a delicious fish that is quite popular among fish lovers. This is dish is spicy and has a lot of onion gravy.

Ingredients

• Fish: 6 pieces curry leaf paste: 1/2 cup Garlic cloves: 1 whole Whole pepper: 2 tsps Mustard oil: to half fry the fish Mustard oil: 1 and 1/2 tbsps ( to prepare the curry)
• Bay leaves: 2 Cumin seeds: a pinch Turmeric powder: as desired Salt: to taste Hot water: 350 ml

Method

Step 1

Wash the fish and drain well. Rub salt and turmeric powder to the fish. Shallow fry the fish pieces till half done. Make a paste of the garlic and pepper. Heat oil in a karai.

Step 2

Fry the cumin seed and bay leaves till the cumin seeds are brown. Add the masala paste and fry till oil floats to the top. Add turmeric powder and stir. Add the curry paste and stir for about 1/2 minute upon medium heat. Add hot water and bring to boil.

Step 3

Sprinkle salt to taste and cook for about 5 minutes. Add the fish and cook farther till the grave thickens and the fish pieces are soft. Switch of the gas. Serve with boiled rice

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Mutton with orange juice

Pour on the orange juice and use it to baste the meat and to mix with the cooking juices to make the gravy.

Ingredients

• Meat: 1 kg Grated onion: 3 medium Garlic paste: 2 tsps Ginger paste: 1 tsps Orange juice: 150 ml Peanut oil: 4 tbsps
• Coriander powder: 2 tsps Bay leaf: 3 Turmeric powder: 1 tsp Chilli powder: 1 tsp Salt and sugar: to taste Orange rinds: 2 tsps

Method

Step 1

Make desired size pieces of the meat. Wash and drain. Boil the meat with the bay leaves and a cup of water in a pressure cooker. Heat the oil in a karai. Fry the grated onion, garlic and ginger paste till oil floats to the top.

Step 2

Add turmeric powder, salt, chilli powder and the coriander powder and stir. Sprinkle a little water and stir. Drain and add the meat. Stir upon high heat for 2 minutes and add the meat juice. Dry the juice and add the orange juice, orange rind and sugar to taste. Cook till done. Serve hot with rice.

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Mustard chicken

Mustard chicken recipe cooked with quick dauphinoise potatoes, greens and black forest affogato is a beautiful combination of flavours and textures.

Ingredients

• 1 red onion 1 kg Maris Piper potatoes 1 nutmeg 2 cloves garlic 225 ml single cream
• 4 anchovies in oil Parmesan cheese 2 bay leaves 1 very small bunch fresh thyme
• For seasonings olive oil extra virgin olive oil sea salt black pepper
• For the chicken a few sprigs fresh rosemary 4x180 g higher-welfare chicken breasts , skin on 4 teaspoons Colman's mustard powder 3 baby leeks , or 1 large leek 4 cloves garlic white wine 75 ml single cream 1 heaped teaspoon wholegrain mustard
• For the greens 200 g Swiss chard or other greens 200g prewashed baby spinach 1 lemon For the affogato 1 tablespoon instant coffee , or you could use 4-6 shots of espresso 3 teaspoons golden caster sugar 4-6 round shortbread biscuits 425g tinned pitted black cherries in juice 100 g good-quality dark chocolate (70% cocoa solids) 500 g good-quality vanilla ice cream Tap For Method

Method

Step 1

TO START Get all your ingredients and equipment ready. Put a medium saucepan and a large ovenproof frying pan on a low heat. Fit the thick slicer disc attachment into the food processor and turn the oven on to 220°C/425°F/gas 7. Fill and boil the kettle. DAUPHINOISE Peel and halve the red onion. Wash the potatoes, leave their skins on and slice in the food processor with the onion. Tip into a large sturdy roasting tray (approx. 35 x 25cm) and season. Grate over ¼ of the nutmeg, crush in 2 unpeeled cloves of garlic and pour in 225ml of single cream. Tear in the anchovies and finely grate over a large handful of Parmesan. Add the bay leaves, pick the leaves from a few thyme sprigs and add a good drizzle of olive oil. Use your clean hands to quickly mix and toss everything together, then put the tray over a medium heat. Pour in 200ml of boiled water, cover tightly with tin foil and leave on the heat.

Step 2

CHICKEN Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1 teaspoon of mustard powder over each breast, then season and drizzle some olive oil over the chicken and into the frying pan. Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down. Wash your hands well. Use a fish slice to press down on the chicken to help it cook. It should take around 18 minutes in total. DAUPHINOISE Give the tray a shake so nothing catches.

Step 3

GREENS Finely slice the stalks so they cook quickly. Wash the leaves. Put the stalks into the saucepan, cover with boiling water, add a good pinch of salt and put the lid on. DAUPHINOISE Remove the tin foil. Finely grate over a layer of Parmesan. Drizzle the remaining thyme sprigs with oil, scatter on top and put into the oven on the top shelf to cook for 15 minutes, or until golden brown and bubbling.

Step 4

CHICKEN Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan. GREENS Add the chard leaves to the saucepan. Add another splash of boiled water if needed. CHICKEN Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine.

Step 5

GREENS Empty the bag of spinach into a colander and pour the greens and the boiling water over the spinach. Add a lug of olive oil to the empty saucepan, squeeze in the juice of 1 lemon, then return all the drained greens to the pan and use tongs to toss and dress in the flavours. Season to taste, then take straight to the table. CHICKEN Check the chicken is cooked through, then pour 75ml of cream into the frying pan. Cover the pan with tin foil. Quickly check on the dauphinoise. AFFOGATO Put 1 tablespoon of instant coffee into a small jug with 3 teaspoons of sugar. Half-fill the kettle and boil. Crumble the shortbread biscuits into the bottom of 4 espresso cups. Drain the cherries and divide them between the cups. Bash the bar of chocolate up and add a few chunks to each cup. Take the cups to the table.

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Mur priyo dail

Mur priyo dail is famous Assamese recipe.

Ingredients

• Red lentil: 75 gm Yellow gram dal (moong): 50 gm Chopped onion:2 tsps Fresh red chilli: 1 Water: 450 ml Mustard oil: 1 tbsp
• Fennel seeds: a pinch Sugar: 1 level tsp Salt: to taste Turmeric powder: as required Lemon juice: 2 tsps For garnishing: coriander leaves

Method

Step 1

Wash the lentils and put in a pressure cooker. Add water,salt,sugar,fennel seeds and the fresh chilli. Pressure cook for 1 whistle and reduce heat to minimum. After 2 minute switch off the gas. When slightly cool open the cooker.

Step 2

Heat oil in a karai. Fry the chopped onion and pour the hot boiling dal. After about ½ minute switch off the gas. Stir in the lemon juice. Garnish with coriander leaves. Enjoy with steaming hot rice, mashed potato and a fresh chilli.

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Mosolare Rondha maach

Mosolare Rondha maach (Masala fish) awesome Assamese recipe.

Ingredients

• Fish: 6 pieces Grated onion: 2 tbsps Slit green chillies: 2 Cumin powder: 1 level tsp Coriander powder: 1 level tsp Chilli powder: 1/2 level tsp
• Thick coconut juice: 1/2 cup Nutmeg powder: a pinch White pepper powder: 1/2 tsp Oil: for frying the fish
• Oil: 3 tbsps(For making the curry) Turmeric powder, salt: as required Warm water: 200 ml Chopped coriander leaves: 1 tbsp

Method

Step 1

Clean, wash and drain the fish. Rub salt and turmeric powder and keep aside for about 10 minutes. Half fry the fish upon medium heat. Heat 3 tbps oil in a karai and temper with paanch phuron. Fry the grated onion till half done.

Step 2

Add the cumin powder, coriander powder, chilli powder and turmeric. Upon medium heat fry well. Sprinkle water twice. When oil floats to the top add the warm water and salt to taste. Cook for about 7 minutes and add the fish.

Step 3

After a minute add the coconut juice, slit green chillies and chopped coriander leaves. Cook till the fish is soft. Enjoy with rice.

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