Fish with Tomato and Green Peas

INGREDIENTS

• Rohu fish - 4-5 pieces (250 grams)
• Tomato - 3
• Green Peas - A handful
• Onion - 1
• Spring Onion - 3-4 leeks
• Green chilli - 2-3
• Soya sauce - 1 tbsp
• Cumin powder - 1 tsp
• Refined vegetable oil, Turmeric powder, Salt and Coriander leaves

METHOD

• Add Turmeric powder and Salt to the Fish pieces, mix well and shallow fry in oil, keep aside
• Add Onion and Spring onion to the same oil and fry till golden brown
• Add Salt and Turmeric powder, mix well
• Cut the Tomatoes to very small pieces and add along with the Green peas and cover with a lid
• When the Tomato pieces start to melt add a cup of water and cover again
• When the water starts to boil add the Fish pieces, Green chillies, Cumin powder and Soya sauce, mix well and cook on low flame until the gravy becomes thick or till done
• Sprinkle fresh Coriander leaves and serve

Modhuxuleng paator logot patot diya Kosu xaak

(Modhuxuleng=Polygonum microcephalum*, Bhekuri=Solanum indicum, Kosu Xaak=Colocasia Leaves)

INGREDIENTS

• Kosu xaak - 2 bunches
• Tomato - 1
• Modhuxuleng leaves - 10-12
• Garlic - 10-12 cloves (Crushed)
• Green chilli - 5-6
• Tita Bhekuri (Optional) - 5-6
• Banana leaf, Mustard oil and Salt

METHOD

• Tender the Banana leaf by heating on fire
• Add all the ingredients (except Mustard oil and Salt) together and wrap in the Banana leaf
• Tie the Banana leaf with a strong string or toothpicks and roast on a Tava on medium heat for 30 minutes or until done
• Unwrap the Banana leaf and put the ingredients in a bowl
• Add Mustard oil, Salt and mix well with hand

 * "Polygonum microcephalum D. Don
Vern : Madhusuleng (As.)
Habit & habitat : A glabrous or sparesly hairy herb attaining 3 ft. height with a woody perennial root stock. Leaves hastately ovate, lanceolate, abruptly narrowed to the winged petiole, which is auricled at the base. Flowers in small heads in axillary or subterminal slender peduncles. Perianth 5 cleft; stamens 8. Styles 2-3, conate at base. Fruit nut, 3-gonous.
Flowering :June. Fruit ripen :August to September
Found in most places of the state, common in Upper Assam." ~ source 'Wild Edible Plants of Assam' by Brahmananda Patiri and Ananta Borah

Thekera Sorbot (থেকেৰা চৰ্বত)

Garcinia Cowa Sorbet

 

INGREDIENTS

• Dried Garcinia Cowa (শুকান কৌ থেকেৰা) - 5-6 pieces
• Salt, Mustard Oil and Ice Cubes

METHOD

• Boil the Dried Garcinia Cowa pieces in water and squeeze the juice out with hand to a bowl
• Add about 60 ml (One peg) juice to a glass
• Add water and Salt, mix well
• Add 2-3 drops of Mustard oil
• Add Ice cubes and serve

 

Garcinia Cowa Fruit

Mati Dailor logot Khahi Mangxo

Wether Meat with Black Gram

INGREDIENTS

• Wether (Castrated Goat) Meat – 250 grams (70% Meat, 30% Fat)
• Black Gram (Hulled) – 1 cup
• Onion – 1
• Tomato -1
• Garlic – 10 cloves
• Ginger – Half thumb sized
• Cumin Seeds – 1 tbsp
• Green Chillies – 6-7
• Salt, Turmeric powder, Mustard oil

METHOD

• Keep the Black Gram in water for 3-4 hours, Drain the water and boil in a pressure cooker for 9-10 whistles
• Roast the Cumin seeds on a tava, add Tomato, Garlic, Ginger, Green chillies and make a paste, keep aside
• Heat Mustard oil in a pan
• Cut and add the Onion, fry till golden brown
• Add the Wether fat and stir fry until the fat melts
• Add Turmeric powder and Salt, mix well
• Add the Wether meat, mix well again and cover with a lid
• After 4-5 minutes, add the Cumin-Tomato-Garlic-Ginger-Green chilli paste, mix well and cook for another 5 minutes
• Add a cup of water and cover again
• Cook until the gravy become thick and the meat gets cooked
• Now add the boiled Black gram, mix well and cook on low flame for another 4-5 minutes
• Serve

PS: I’ve melted the fat using a microwave.

(Wether Fat)