Pasotia (পচতীয়া) Paat

Leaves of five-leaved chaste tree (Vitex negundo)

These leaves are called Pasotia (পচতীয়া). Can be used in 'khar' preparations like 'Amita Khar'.

"পচতীয়া (five-leaved chaste tree, Scientific Name: Vitex negundo). "Pachatia / Pasotia /A giachit (As.) / Nishida (Beng)
Habiat & habitat : A large strongly aromatic deciduous shrub or small tree. Leaves digitately 3 - 5 foliate and pale green. Leaflets 1.5-5 by 0.5 - 1.5 inch., lanceolate or narrow lanceolate, acute, entire, crenulate. Flowers lavender to blue in opposite cymes arranged as panicles. Fruit is small,
drupe, slightly ribbed, gland dotted. It is common throughout the state mostly found in open areas.
Flowering :April to August. Fruit ripen in cold season" ~ Source: WILD EDIBLE PLANTS OF ASSAM by Brahmananda Patiri & Ananta Borah

Konir logot Omitar Phul Bhaji

Papaya Flowers with Egg Fry

Boil the Papaya flowers for 15-20 minutes, heat Mustard Oil, add crushed Garlic cloves. After a minute or so add the boiled Papaya Flowers, Salt and Turmeric Powder, mix well. Cover with a lid. After 5 minutes add Egg/s and mix well.



Papaya flowers..

Tengamora diya Dail

Lens culinaris with Roselle

INGREDIENTS

• Masoor Dail- 1/2 Cup
• Roselle (Tengamora)- 5-6
• Paas Phooron- 1/2 tsp
• Turmeric Powder- 1/4 tsp
• Green Chilly- 2
• Mustard Oil- 3 tsp
• Salt to taste

METHOD

• Boil the dail with Roselles, salt, turmeric powder and add green chillies
• In another pan, heat oil, and add the Paas-Phooron
• When the Paas-Phooron stops spluttering, add the boiled dail into this
• Cook on low flame for 5-6 minutes and garnish with coriander

Paleng Boil

Boiled Spinach

• Wash and break the Spinach to small pieces with hand
• Boil in little water with Tomato, Green Chillies and Salt
• When the water starts to boil, add a pinch of Black pepper powder and a Tomato again
• Cook on low heat until done
• Add a few drops of Ghee/Butter or Cheese and mix well
• Garnish with fresh Coriander leaves

Babori Xaak aru Koni

Egg fry with Crown Daisy (This is a link to the recipe at http://rupascloset.blogspot.com)

Click here for the recipe.

*Leucas plukenetii

Boil the Doron xaak with Salt in little Water. Crush 2-3 cloves of Garlic and pour 1tbsp Mustard oil. Serve with warm Rice

(Doron leaves and flower buds are used as vegetable. It is considered medicinal for liver ailments, snake bite, scorpion sting, sinusitis, headache etc.~ source WILD EDIBLE PLANTS OF ASSAM by Brahmananda Patiri and Ananta Borah)

Maasor Muror Khar

Fish Head Khar

INGREDIENTS

• Fish Head- 1 (I've used Rohu fish head)
• Raw Papaya or Squash and other assorted vegetables like Aubergine, Cauliflower leaves, Lai xaak etc.
• Rice Flour- 1/2 cup
• Masoor Dail- 1/3 cup
• Baking Soda- 1 pinch
• Garlic- 7-8 pods
• Green Chilly- 3-4
• Mustard Oil and Salt

METHOD

• Cut the fish head into two pieces, wash and marinate with Turmeric powder and Salt
• Heat Mustard Oil and fry the fish head pieces, keep aside
• In the same oil, add crushed Garlic pods and Green chillies
• Cut and add the Papaya, Masoor Dail, Salt and the other vegetables, mix well
• After 2-3 minutes, add Baking Soda, mix
• Add 4 cups of Water, mix well and cover with a lid
• When the water starts to boil add the Fish head pieces and Rice flour, mix
• Cook on low flame until the gravy becomes thick
• Sprinkle some fresh Coriander and a few drops of Mustard Oil
• Serve with warm Rice

Phoolkobir logot Gahori

Pork with Cauliflower

• Make a paste of an Onion, Garlic pods, Dry Chillies and a Tomato
• Heat Mustard oil
• Cut and add an Onion, fry till golden brown
• Add Salt and Turmeric powder
• Add the Pork, Potato and Cauliflower florets
• Add the Onion-Garlic-Dry Chilly-Tomato paste, mix well and cover
• After 5-6 minutes add 2 cups of water, cover again
• When the water starts to boil, cut and add a Tomato, Green chillies and a little Garam masala powder, mix well
• Cover again and cook on low flame until the gravy becomes thick

Xoriyohor logot Jolokiar Asar

Chilly Pickle with Mustard Seeds (Thanks to my friend Nandini Raybaruah for the recipe idea)

• Make a paste of mustard seeds and some garlic pods with white vinegar, keep aside
• Wash the chillies, dry completely and cut to small pieces
• Heat mustard oil and add some paas-phooron
• When the paas-phooron stops spluttering, turn off the heat
• When the oil becomes cool, add the chilly pieces and mix thoroghly
• Add the mustard seed-garlic paste, some dried & grated ginger, salt and mix again
• Add some more mustard oil if it looks too dry
• Use the pickle after 2-3 days

Paleng, Modhuxulengor logot Maas

Fish with Spinach and Persicaria perfoliata

INGREDIENTS

• Fish- 5 medium pieces (I've used Rohu fish)
• Spinach (Paleng)- 50-70 leaves
• Modhuxuleng* (Persicaria perfoliata)- 1/3rd of Spinach
• Tomato-1
• Onion-1
• Potato, Green Peas, Raddish etc. (Optional)
• Mustard Oil, Turmeric Powder, Salt and Paas-Phooron

METHOD

• Heat Oil
  
• Rub the Fish pieces with Turmeric powder and a little salt and shallow fry them. Keep aside
• Add a little Paas-phooron to the same oil
• After the Paas-phooron stops spluttering add Onion, fry till golden brown
• Add Turmeric powder and Salt, mix
• Add Tomato and stir for sometime
• Add Spinach, Modhuxuleng and all other vegetables, mix well
• Cover with a lid and cook for 3-4 minutes
• Add Water and cover again
• When the water starts to boil, add the fish pieces
• Cover and cook on low flame until done
• Serve with Rice

Kath Alu Pitika

Mashed Yam (Dioscorea alata Linn*) with Spinach and Spring Onion

'Kath Alu' is known as 'Garadu' in Madhya Pradesh and 'Ratalu' in some other parts of India

Boil Kath Alu, cut and add Spinach (Paleng) leaves, Spring Onion (Piyaaz Paat), crushed Garlic cloves, Salt, Mustard Oil and mash with your fingers, mix well. Serve with hot Rice.

P.S: You can also fire-grill (Barbecue) the yam for this recipe

*Dioscorea alata is a species of yam, a tuberous root vegetable, that is bright lavender in color. It is sometimes confused with taro and the Okinawa sweet potato (Ipomoea batatas cv. Ayamurasaki). With its origins in the Asian tropics, D. alata has been known to humans since ancient times.~ wikipedia

Lai Xaakor Khar

Mustard Green 'Khar'

 INGREDIENTS

• Lai Xaak- 12-15 leaves
• Rice flour- 1/2 cup
• Baking Soda- 1-2 pinch/es or 2 ladles 'kolakhar'
• Garlic- 5-6 cloves
• Green Chilles, Salt and Mustard Oil

METHOD

• Heat Mustard Oil
• Add Green Chillies and mashed Garlic cloves, fry for a minute
• Cut and add Lai Xaak, mix well
• After 2-3 minutes, add Baking Soda, mix
• Add 4 cups of Water, Salt and the Rice flour, mix well and cover with a lid
• Cook on low flame until the gravy becomes thick
• Sprinkle some fresh Coriander and a few drops of Mustard Oil
• Serve with warm Rice

Stuffed Potol

Stuffed Pointed Gourd

Ingredients:

• Potol-6
• Onion-4
• Potato-1
• Tomato-2
• Green Chillies-3
• Garlic Paste-1 Tsp
• Jeera powder-2 Tsp
• Garam Masala-1 Tsp
• Red Chilly Powder-1 Tsp
• Bay Leaf-1
• Turmeric Powder-2 Tsp
• Mustard Oil-3 Tbsp
• Salt-To taste

Method:

• Slit the Potols with a knife and take out the seeds and flesh
• Cut an Onion
• Heat 1 Tbsp Mustard Oil
• Add Onion
• Fry for a minute
• Add Potol flesh and seeds
• Add half Tomato
• Add Salt and Turmeric powder
• Fry for 2-3 minutes
• Put the fried ingredients into the Potols
• Keep aside
• Heat 2 Tbsp Oil
• Cut and add the remaining 3 Onions
• Fry for a minute
• Add Bay leaf, fry
• Cut and add Potato, Tomato, Green Chillies and Garlic Paste
• Add Salt and Turmeric Powder, Mix
• Cook for a minute
• Add 2 cups of Water
• Cook for 5 minutes
• Add the Potols, Jeera Powder, Garam Masala and Red Chilly Powder and mix
• Cook on low flame until the Potols get cooked and the gravy becomes thick

P.S: You can stuff the Potols with anything like Paneer, Meat etc..

Xoru Xukaan Maasor Chutney

Small Dry Fish Chutney

Ingredients:

1. Small dried fish - 8-10
2. Onion - 1 (Chopped)
3. Tomato - 1
4. Garlic pods - 10-12 (Mashed)
5. Green Chilly - 5-6
6. Mustard Oil - 1 Tsp
7. Salt - To taste (Add very little salt as most dried fish are already salted)
8. Coriander - A few leaves

Method:

• Heat mustard oil
• Add chopped Onion
• Fry for a minute
• Keep aside
• Roast the dried fish on a tava
• Wash with warm water, drain the water
• Roast the tomato and peel the skin off. Mash and mix with the fish
• Add the garlic, chopped chillies, salt and mix
• Add the already fried onion
• Mix again and garnish with coriander
• Serve with Rice

Khorisar logot Gahori

Pork with Bamboo Shoot

Ingredients:

• Pork-1/2 Kg
• Onion-3 (Chopped)
• Potato-2
• Bamboo Shoot- 3 Tablespoons
• Paste of 2 whole Garlics
• Green Chillies
• Mustard Oil-2 Teaspoons
• Salt

Method:

• Heat Mustard Oil in a Pressure Cooker
• Add 1 Chooped Onion, Fry
• Add Pork, Potatoes, Salt and Mix
• Add 2 cups of Water
• When the Water starts to boil add the remaining chopped Onions, Garlic paste, Green chillies and Bamboo Shoot
• Cover the lid and cook for 3 whistles
• Serve with Rice..

Xukaan Khorisar logot Maas Xijua

Boiled Fish with Dry Bamboo Shoot/খৰিচা

Marinate the Fish pieces with Turmeric powder and Lemon Juice, Keep aside. Heat Mustard Oil (very little, i.e: 1 small teaspoon for a Potato), add Dry Chilly+Garlic paste, add Potato, Salt and mix well, After half a minute add Dry Bamboo Shoot, mix, add Water, cook until the water boils. Add Fish and Tomato, Cook on low flame until done.
....Serve with Rice.

Kolpatot diya Mua Maas aru Kosu Xaak

Mua fish* & Colocasia wrapped in Banana leaves

*  Amblypharyngodon Mola

Ingredients:

• Banana Leaf (Tender the leaf by heating on fire)
• Mua Maas - 250 grams
• Colocasia leaves - 10-15 leaves
• Tomato - 1
• Green Chillies (According to your tolerance level :-) )
• Garlic Cloves - 12-15 (Mashed)
• Mustard Oil - 3 Tbsp
• Salt to taste

Method:

• Wash and cut the Colocasia leaves along with the stems to small pieces
• Add Fish, Colocasia, Tomato, Garlic, Chillies, 1 Tbsp Mustard Oil and Salt
• Mix well
• Wrap in Banana leaf and tie with a strong string
• Put on a 'Tava', Cover with a lid and cook on low flame for 30-45 minutes
• Don't forget to 'upside down' the 'bag' (টোপোলা) and vice versa in between
• Open the 'bag'
• Keep the ingredients in a bowl
• Add 2 Tbsp Mustard Oil and mix well
• Serve..

Kumurar logot Haanh

Duck with Ash Gourd (This is a link to the recipe at http://aakholghor.blogspot.com ; Devasish Bora and Labhita Bora's blog)

Ethnic recipe from Assam. Click here for the recipe.

Dimoru Paator logot Gahori

Pork with Fig Tree leaves

This is a Karbi ethnic recipe of Assam

Ingredients:

• Pork (Should be 60% oil or lard) – ½ Kg
• Dimaru Leaves – 10-15
• Pithaguri (Rice flour) – 1 Cup
• Ginger-Garlic paste – 2 Tbsp
• Baking Soda – 1-2 pinch/es
• Green Chilly – 2-3
• Salt – To taste

Method:

• Heat pressure cooker
• Add Ginger-Garlic paste and Green Chillies
• Add grinded Dimaru leaves, Baking Soda and Salt, mix
• Add the pork. Stir for sometime
• Add 1 ½ Cups Water
• Add the pithaguri and mix well
• Close the lid and cook for 3-4 whistles

Xukaan Bamla Maas Chutney

Dried Bombay Duck* Chutney

Ingredients:

• Dried Bamla Fish - 2
• Onion - 2 (Chopped)
• Tomato - 1
• Garlic pods - 10-15 (Mashed)
• Green Chilly - 5-6
• Mustard Oil - 2 Tbsp
• Salt - To taste (Add very little salt as most dried fish are already salted)

Method:

• Roast the dried Bamla fish on a tava
• Cut the fish into pieces
• Wash with warm water, drain the water
• Roast the tomato and peel the skin off. Mash and mix with the fish
• Heat mustard oil
• Add chopped Onion
• Fry for a minute
• Add Garlic pods
• Fry for 30 seconds
• Add the fish and tomato mix
• Add Chopped Chillies, Salt and mix
• Fry for a minute
• Serve with Rice

*"The origin of the term "Bombay duck" is uncertain. The shoals of fish on the Eurasian continent were separated when the Indian plate moved into it, dividing the species along the coasts of Eastern and Western India. When the rail links started on the Indian sub-continent, people from the eastern Bengal were made aware of the large availability of the locally prised fish, on India's western coasts and began importing them via the railways. Since the smell of the dried fish was overpowering, its transportation was later consigned to the 'Mail' Train. The mail train __ the Bombay Mail or the Bombay Dak __ thus reeked of the fish smell and 'You smell like the Bombay Duck', was a common term in use in the days of the British Raj. In Bombay, the local english speakers then called it so, but it was eventually corrupted into "Bombay duck.."~wikipedia

Khorikat Pura Gahori

Pork barbecued with Bamboo Sticks

• Marinate the Pork pieces with a paste of Garlic, Ginger, Green Chillies and Salt
• Make thin Bamboo sticks of arm length
• Fit the Pork pieces into the sticks and keep the sticks over earthen stove or fire
• Take care not to put the Pork pieces on fire directly, cook them with the fire heat instead
• Roll the sticks from time to time
• When the Pork pieces turn gold, yummy 'Khorikat Diya Gahori' is ready.. 

 

..Or you can barbecue the Pork first and add & mix the Garlic, Ginger, Green Chilly paste and Salt later with the Pork. Both the versions are different in  taste and yummy!

Bengenar logot Maasor Petu

Fish Intestine (Petu) with Aubergine

INGREDIENTS

•  Petu of 1 Rohu Fish
• 1 medium sized Aubergine
• 1 Onion (chopped)
• 8-10 crushed Garlic pods
• Green Chillies, Mustard Oil and Salt
• * 1 pinch Baking Soda (Optional, this makes it a 'khar' dish)

METHOD

• Heat Oil and add Onion, fry till golden brown
• Cut the Aubergine to small pieces, add and fry till they become soft
• Add the Petu, Garlic, Green Chillies, Salt and mix well. Cover with a lid
• * After some time (appox. 5 minutes) add Baking Soda, mix, cover again and cook on low flame until done
• Serve with Hot Rice

Morisa Xaakor Tharir Sorsori

Amaranthus Hybridus's Stem with Mustard Seeds

INGREDIENTS

• Morisa Xaakor Thari (Amaranthus Hybridus's Stem) – 1-2 bunches
• Mustard Paste(Very little) 
• Poppy Seeds Paste 
• Potato – 1 
• Mustard Oil - 2 tbsp 
• Turmeric - 1 tsp 
• Green Chillies - 3 
• Ginger Garlic Paste - 1 tbsp 
• Paste of 1 Onion

METHOD

• The mustard paste, poppy seeds paste, onion paste, ginger garlic paste, turmeric, chillies, water and oil are mixed in a pan 
• Add Morisa Thari, Potato, Salt and boil
• Once the gravy gets boiled the pan is put to simmer
• Once the Morisa Thari and Potato gets cooked the dish is ready.

P.S: Mustard paste should be put in very little proportion else the gravy becomes bitter. Add Garlic Cloves and Green Chillies with Mustard Seeds before making the paste.

Assamese Thali

Photographs of Assamese Platter Presentation

 

 

"An Assamese meal is generally concluded with Tamol (Assamese: তামোল) (Areca nut and Piper betle). It is a routine item after every meal."~wikipedia

Very easy Pork recipe from North-East India

 

INGREDIENTS

• Pork- 500 grams
• Tomato- 1
• Potato- 1
• Garlic- 10 cloves
• Dry Red Chilly- 15
• Salt

METHOD

Marinate the Pork and Potato with the paste of all other ingredients for half an hour and pressure cook for 6-7 whistles. Yummy Pork is ready..

Khorisa-Alur logot Kawoi Maas Pura Pitika

Barbecued Kawoi (Climbing perch/Anabas testudineus) Fish Pitika with Potato and Bamboo Shoot

Fire-grill Kawoi Fish and Potato, mash and add fermentd Bamboo Shoot, Green chillies, Mustard Oil, Salt and mix well with your fingers.

Boiled Jolphai Pitika

Boiled & Mashed Olive

Boil the Olives and mash them. Add Mustard Oil, Green Chillies, Salt, Coriander leaves and mix well with your fingers. You can add Oil of Bhut Jolokia Pickle instead of Mustard Oil and Green Chillies.

Sojina Sorsori

Moringa Oleifera with Mustard Seeds

INGREDIENTS

• Sojina – 1 -2 bunches
• Mustard Seeds Paste (Very little)
• Poppy Seeds Paste
• Potato – 1
• Mustard Oil - 2 tbsp
• Turmeric - 1 tsp
• Green Chillies - 3
• Ginger Garlic Paste - 1 tbsp
• Paste of 1 Onion

METHOD

• The mustard paste, poppy seeds paste, onion paste, ginger garlic paste, turmeric, chillies, water and oil are mixed in a pan .
• Add Sojina , Potato, Salt and boil
• Once the gravy gets boiled the pan is put to simmer.
• Once the Sojina and Potato gets cooked the dish is ready.

P.S: Mustard paste should be put in very little proportion else the gravy becomes bitter. Add Garlic Cloves and Green Chillies with Mustard Seeds before making the paste

10 Simple Recipes from North East India

(This is a link to the recipes at http://ramkicooks.blogspot.com)

Click here or on the Image

 

10 Simple North-East Indian Recipes.

Amita Khar

Papaya Khar*

*Alkaline. "The khar is a signature class of preparations made with a key ingredient, also called khar. The traditional ingredient is made by filtering water through the ashes of a banana tree, which is then called kola khar (The name derived from the locale term of Banana, "Kol" or "Kola")"~ wikipedia

INGREDIENTS

• Raw Papaya- 1 (Medium size)
• Masoor dail- 1/3 Cup
• Cauliflower leaves & stems, Bottle Gourd Peels (Optional)
• Baking Soda- 1 pinch
• Garlic- 5-6 pods
• Green Chilly- 3-4
• Mustard Oil and Salt

METHOD

• Heat little Oil in a pressure cooker
• Add crushed Garlic pods and Green chillies
• Cut and add the Papaya, Masoor Dail, Soda, Salt and the other vegetables, mix well
• Add 2-3 cups water and cook for 2 whistles
• Add a tsp of Mustard Oil
• Serve with warm Rice.

Fish Head Preparation*

*I've used Rohu Fish head

Ingredients:

1 Fish Head (Cut into 4 pieces)
1 Onion
10-12 cloves of garlic
2 tomatoes
15 red chillies
Mustard oil
Salt to taste

Method:

Make a paste of a tomato, garlic cloves and red chillies
Heat oil in a pressure cooker
Cut and add the onion, fry for 2 minutes
Add the fish head pieces, fry
Add the tomato, garlic, red chilly paste and salt, mix well
Cut and add the other tomato
Add 2 cups of water
Put the lid and cook for one whistle
Ready..

Lai Xaakor logot Gahori (Version 1)

Pork with Mustard Green*


*Mustard Green's scientific name is Brassica juncea

Ingredients:

Pork (Meat-Lard: 50:50 proportion))-500 gms
Lai Xaak-3 mutha (3 bunches)
Tomato-1 large
Onion-1 large
Garlic-1 whole (big)
Dry chillies-15 nos
Mustard oil-2 teaspoons
Salt-To taste

Method:

Make a paste of tomato, garlic and dry chillies, keep aside
Heat oil in a pressure cooker
Cut and add the onion, fry for a minute
Add the pork, fry for a minute
Add the paste of tomato, garlic, chillies and salt, mix
Add lai xaak, mix and fry for a minute
Cover the lid and cook for 4-5 whistles
Serve with Rice

Kosu Xaakor logot Xoru Xukaan Maas

Small dry fish with Colocasia leaves

     Take 3 mutha (bunch) kosu and a handful of dry fish (any small variety, i’ve used Mua). Roast the dry fish on a tava for 3-4 minutes. Wash with warm water and keep aside. Heat mustard oil, add mashed garlics, turmeric powder and salt, mix. Cut and add the Kosu xaak, mix well. Cut and add a tomato. Put the lid and cook for 5 minutes. Add the dry fish and green chillies, mix well. Cook for another 10 minutes on low flame. Done!

Masor Matha, Petur logot Jatilau aru Bhat Bhoja

Fish Head, Petu* with Bottle Gourd and Rice Fry

* Petu means fish intestine

Ingredients:

• Rohu Fish Head-1 (Cut vertically into 2 pieces)
• Petu of 1 Rohu Fish
• Pre cooked Rice-2 Cups
• Bottle Gourd-250 Grams (Cut to very small size pieces)
• Garlic Cloves-15 (Mashed)
• Turmeric Powder-1 Tsp
• Mustard Oil-3 Tbsp
• Salt

Method:

• Heat Oil in a pan
• Add the Fish head pieces
• Fry for 2 minutes
• Break the Fish head pieces with a ladle
• Add Garlic cloves
• Fry for a minute
• Add the Petu
• Add Turmeric, Salt and mix
• Add Bottle Gourd
• Cover with a lid, Cook on low flame until the Petu and Gourd starts to melt
• Add Rice
• Mix well
• Cover with a lid and Cook for 5 minutes on low flame
• Serve Hot

Bhedai lotar logot Xingi maasor anja

Stinging Catfish with Paederia foetida

Bhedai lota is also known as PADURI LOTA.. :P

INGREDIENTS

Stinging Catfish (Xingi maas)- 250 grams
Paederia foetida (Bhedai lota*) leaves- 100-125
Garlic- 10 pods
Tomato- 1
Potato- 1 (Cut into small cubes)
Mustard Oil, Turmeric Powder and Salt

METHOD

Wash the Paederia foetida leaves and make a paste (Use a mixer/grinder/juicer)
Squeeze the paste with hand and keep the juice in a container
Marinate the Fish pieces with Turmeric powder and salt for 10-15 minutes and shallow fry them in Mustard Oil, keep aside
Mash the Garlic pods and add to the same Oil, fry
Add salt and a little Turmeric powder, mix
Add the Potato cubes and Tomato, mix well and fry for 3-4 minutes
Add the Paederia foetida juice and cover with a lid
When the juice starts to boil add the fish pieces and cook on low flame until done
Serve with warm Rice..

*Bhedai lota is known as Gandhabhadule or Gandal in Bengali

Catla fish with Spinach leaves

INGREDIENTS

• Catla Fish (Bahu/Bhakua/Dhekera/Katol)-500 GMS
• Spinach Leaf (Paleng Xaak)- 50-60 Leaves
• Onion-1 (Large)
• Tomato- 1 (Large)
• Cauliflower Florets, Potato, Radish (Optional)
• Green Chillies, Coriander Leaves, Paas Phoron,Salt, Turmeric Powder, Mustard Oil

METHOD

• Marinate the Fish pieces with Turmeric powder and salt for 10-15 minutes and shallow fry them in Mustard Oil, keep aside
• Add Paas Phoron to the same oil
• Cut and add the Onion, fry till golden brown
• Add Salt and Turmeric powder, mix
• Add the Spinach and all other vegetables except Tomato, mix well and cover with a lid
• After 4-5 minutes add Water and cover again
• When the water starts to boil cut and add the Tomato, Green Chillies and the Fish pieces
• Cook on low flame until done
• Sprinkle fresh Coriander leaves and serve.

Lai Xaak'or Bhaji

Mustard Green* Fry

*Mustard Green's scientific name is Brassica juncea

• Heat Mustard Oil
• Cut and add Onion, fry till golden brown
• Add a little Turmeric powder,Salt and mashed Garlic pods, mix
• Cut and add the Lai Xaak and Potato, mix well
• Cover with a lid and cook on low flame until done
• Serve with warm Rice.

Masala bin Gahori

Bland Pork

Add Tomato, green Chillies, mashed Garlic pods, Potato (optional) & a few drops of Mustard Oil of Bhut Jolokia Pickle to the Pork. Pressure cook on low flame for 4 whistles and serve with warm Rice..

Rou Masor Konir logot Bhat Bhoja

Rohu fish eggs with Rice fry

• Heat mustard oil
• Add onions and fry
• Add turmeric powder and salt, mix
• Add mashed garlic pods, a tomato and a capsicum, fry for a minute
• Add the fish eggs, fry
• Add cooked rice, fry
• Add 1/2 cup water, Cook on low flame until the water evaporates.
  

Aamor Asar

Mango Pickle

Ingredients:

• Raw Mango: 1 Kg

The following ingredients should be added ‘andaaj mote’ (on assumption)..

• Turmeric powder
• Dry Chilly (the more the better)
• Paanch Furon (Mixture of aniseed, cumin seed, pepper, black cumin and fenugreek seed)
• Mustard Seeds
• Cumin Seeds
• Salt
• Mustard Oil

Method:

• Cut the raw mangoes into pieces
• Add salt, mix well and let it dry in the sun for 3 days
• Add and mix with turmeric powder and let it dry again for a day or so
• Mix paanch furon, mustard seeds, dry chilly, cumin seeds
• Fry for a minute and make a paste
• Mix the paste with the mango pieces
• Heat mustard oil and let it cool overnight
• Add the mustard oil and mix well with hand
• Put the ingredients in a glass container
• Start eating after 72 hours..

Kos Maas aru Bilahi Anja

Kos* Fish curry with Tomato and Potato

Ingredients-

• Kos Maas-250 gms
• Tomato-2
• Potato-2
• Onion-2
• Paas Phuron-1 tsp
• Turmeric Powder-2 tsp
• Salt-To taste
• Mustard Oil

Method-

• Cut and boil tha Potates, keep aside
• Marinate the Fish pieces with a tsp of Turmeric Powder and salt
• Heat Oil and fry the fish pieces for about 2 minutes, keep aside
• In the same oil add Paas Phuron and Onion, fry for 2 minutes
• Add 1 tsp Turmeric Powder and salt
• Cut and add Tomatoes
• When the Tomato starts to melt add the boiled Potatoes, mix
• Add 3 cups of water
• When the water starts to boil, add the fish pieces and cook in low flame until done
• Serve with Joha Rice..

Gahorir logot Kosu Xaak

Pork with Colocasia leaves

Ingredients:

1. Pork – ½ Kilogram
2. Colocasia leaves – 2 Mutha (Bunches)
3. Tomato – 1
4. Potato – 2
5. Garlic – 2 Whole
6. Dry Chilly – 5 (1 Dry BHOOT JOLOKIA would be better)
7. Green Chilly – 3 (Don’t add if prepared with Bhoot Jolokia)
8. Mustard Oil – 3 Tablespoon
9. Salt –To taste

Method:

• Marinate the pork with a paste of Tomato, Garlic and Dry Chilly.
• Heat Mustard Oil in a pressure cooker.
• Cut and add the Colocasia leaves, Potatoes, green chillies and salt with the marinated pork/ Fry for a minute or two.
• Add ½ Cup of water and cook for say 4-5 whistles.
• Serve!

Khorisar logot Bean Boil

Boiled Beans with Fermented Bamboo Shoot

• Mix the beans with a tsp of fermented bamboo shoot, a tomato, green chillies and a tsp of mustard oil
• Boil in a little water until the water evaporates completely
• Serve with warm Rice