Bilahi-Rohdoi Chutney

INGREDIENTS

• Tomato - 2 (Fire grilled)
• Sweet Starfruit - 1 (Boiled)
• Garlic - 8-10 cloves
• Green chilli - 5-6
• Coriander leaf - 1 bunch
• Mustard oil - 2 tsp
• Salt

METHOD

• Mix all the ingredients together and make a paste.

Jatilaor logot Maasor anja

Fish with Bottle Gourd curry

Marinate the fish pieces with turmeric powder and salt
Shallow fry the fish pieces in mustard oil, keep aside
In the same oil, add paas-phooron
When the paas-phooron stops spluttering, add salt and turmeric powder, mix
Add bottle gourd and tomato, mix well and cover with a lid
When the bottle gourd starts to melt add water, green chillies, mix well and cover again
After the water starts to boil add the fish
Cover and cook on low flame until done
Sprinkle fresh coriander and serve with rice

PS: I've used Catla fish (Bahu/Bhokua Maas)

Assamese Style Chicken with Turnip

(Ulkobir logot Kukurar Mangxo)

INGREDIENTS

• Chicken - 1 kilogram
• Turnip (Ulkobi) - 2 (Cut to 4 pieces each)
• Potato (Optional) - 2 (Cubed)
• Onion - 2
• Tomato - 1
• Cumin seeds - 1 tbsp (Roasted)
• Coriander seeds - 1 tbsp (Roasted)
• Garlic - 10-12 cloves
• Mustard seeds - 2 pinches
• Bay leaf - 2
• Green chilli, Coriander leaves, Salt, Turmeric powder and Mustard oil

METHOD

• Make a paste of the roasted cumin/coriander seeds, garlic cloves, green chilli and an onion, keep aside
• Heat mustard oil and add mustard seeds
• When the mustard seeds stop spluttering, add the other onion (grated) and stir for a minute
• Add the bay leaves
• After a minute or so cut and add the tomato
• When oil separates, add salt and turmeric powder, mix well
• Now add the turnip/potato pieces and chicken, mix well and cover with a lid
• After 2-3 minutes, add the 'cumin/coriander/garlic/green chilli/onion' paste, mix well
• After 2 minutes add 2 glasses of water and cover again
• When water start to boil bring the heat to medium/low and cook till done
• Garnish with coriander leaves
• Serve with Rice

Dried Fish Chutney with Tomato and Bhut Jolokia

INGREDIENTS

• Small dried fish - A handful (Roasted)
• Tomato - 2 (Juit pura/Fire grilled)
• Bhut jolokia - Half
• Garlic - 12-15cloves
• Man dhania (Eryngium foetidum) - 4-5 leaves
• Salt and Mustard oil

METHOD

• Mix all the ingredients except mustard oil and make a paste
• Add 2 tsp mustard oil before serving

Aaoshi (Smoked Pork with Fermented Soya Bean)

(This is a delicacy of the Sema tribe, Nagaland.)

INGREDIENTS

• Smoked Pork (Cubed) - 1 kilogram
• Tomato - 2
• Axuni (Fermented Soya Bean) - 3 tablespoons
• Garlic - 10 pods
• Green Chilli or Bhut Jolokia - According to your tolerance limit
• Salt 

 

 (Axuni/Fermented Soya Bean)

METHOD

• Make a paste of a Tomato, Green chilli/Bhut Jolokia and Garlic, keep aside
• Cook the Pork and the other Tomato with Salt in water for 15 minutes
• Add the Tomato, Green chilli/Bhut Jolokia and Garlic paste, mix well
• After 10 minutes add Axuni, mix well and cook for another 10 minutes on low flame
• Serve hot with Rice

Karbi Anglong Agro Products Pvt. Ltd.

 http://www.karbiagro.com

Squash Boiled with Dried & Fermented Bamboo Shoot

INGREDIENTS

• Squash- 1
• Tomato- 1
• Garlic- 5/6 Cloves
• Green Chilli- 5
• Dried Red Chilli- 5
• Dried & Fermented Bamboo Shoot- Half Cup Strands
• Salt

METHOD

• Make a paste of the tomato, garlic, green and dried red chillies
• Boil the squash pieces in 2 glasses of water
• When the squash gets half cooked add tomato, garlic, green and dried red chilli paste, bamboo shoot and Salt, mix well
• Cover and cook until done
• Serve with Rice

PS: Always use ভলুকা বাঁহৰ গাজ/Balcooa Bamboo/Bambusa Balcooa

Fried Smoked Pork with Potato and Onion

INGREDIENTS

• Smoked Pork - 1/2 Kg
• Potato - 2 Big (Diced)
• Tomato - 2 Big
• Onion - 3 Big (Cut to pieces like in the photograph)
• Capsicum - 2 Big
• Bhot Jolokia - 1
• Garlic - 10-12 Pods
• Ginger - 1 Thumb sized piece
• Mustard Oil - 1 Tbsp
• Salt to taste

METHOD

• Make a paste of the bhot jolokia, ginger and garlic pods
• Heat mustard oil
• Add Onion, fry till transperant
• Add Tomato pieces and stir till oil separates
• Add Potato pieces and Salt, mix well, cover and cook on medium flame
• After 5-6 minutes add the smoked pork and Capsicum pieces
• After 2-3 minutes add the bhot jolokia, ginger and garlic paste, mix well and cook on low flame until done
• Garnish with Coriander leaves (I've used Maan Dhania. Sc. name: Eryngium foetidum)

Pork with Dried Fermented Bamboo Shoot

INGREDIENTS

• Pork- 1 Kilogram
• Dried fermented bamboo shoot- 1 Cup
• Garlic paste- Half cup
• Dried red chilli- 10-12 (Make a paste)
• Salt to taste

METHOD

• Heat a wok
• Add Pork and roast until it gets bouncy and little cooked
• Add garlic paste, mix well, cover and cook on low flame for 15 minutes
• Add bamboo shoot, water (The meat shouldn't submerge in water) and Salt, cover again. Keep checking for every 5-10 minutes. The meat should separate from the bones when it gets cooked
• Add the dried red chilli paste and half cup water
• When water start to boil, turn off the heat. Let it cool for sometime
• Add fresh coriander leaves and serve with warm rice

Xewali Phoolor Khar

INGREDIENTS

• Fresh or Dried Xewali Phool/শেৱালি ফুল (Night-flowering Jasmine) - 2 Cups
• Raw Papaya or Squash (I've used both, 50/50) - 1 (Cut to equal sized pieces)
• Mosur Dail (Lentil) - 1 Cup
• Baking Soda - 1 pinch (or 1 cup kolakhar*)
• Ginger - Half thumb sized (Crushed)
• Garlic - 6/7 cloves (Crushed)
• Green Chilly - 3/4 (Cut vertically)
• Mustard Oil and Salt

METHOD

• Heat mustard oil in a pressure cooker
• Add ginger, garlic and green chillies, stir
• Now add mosur dail, xewali phool, papaya and squash together, mix well
• After 2-3 minutes, add salt and baking soda, mix well
• Add water and pressure cook for 3 whistles
• Add 2 teapoons of mustard oil before serving
• Serve with Rice

*Here's the link to 'How to prepare Kolakhar'.. http://www.kavitasaharia-myroom.com/2009/08/indegenious-way-of-making-khar-bio.html (Kavita Saharia's blog post)

Jeeka, Kosugutir Logot Bahu Maas'or Anja

Catla Fish with Ridge Gourd and Taro Root 

 INGREDIENTS

• Catla Fish - 5 pieces
• Ridge Gourd - 2 (Cut to small pieces)
• Kosuguti (Taro root) - 2 cups (Cubed)
• Potato (Optional) - 1 (Cubed)
• Tomato - 1 (Big)
• Onion - 1 (Medium)
• Paas Phooron - 2 pinches
• Green chillies, Lemon Juice, Turmeric Powder, salt and Mustard Oil

METHOD

• Marinate the fish pieces with Turmeric powder, salt and lemon juice for an hour
• Heat oil and shallow fry the fish pieces. Keep aside
• In the same oil, add paas phooron
• When the spluttering stop, add Onion and fry till it become golden brown in colour
• Cut and add the tomato and fry till it starts to melt
• Add turmeric powder and salt, mix well
• Now add the green chillies, ridge gourd, kosuguti and Potato pieces, mix well again and cover with a lid
• After 4-5 minutes, add two glasses of water, cover again
• When the water start to boil, add the fish pieces and cook on low flame until done
• Serve with Rice

Baah Gaaj Khar

Add Baah gaaj (Raw Bamboo Shoot), Kothal guti (Jackfruit seeds) or Raw papaya, Masoor dail (Lentil), Garlic cloves (crushed), Green chillies, Khar (1 pinch Baking Soda), Salt together in water and pressure cook for 3 whistles.

Mosundori Xaakor Suruha (চুৰুহা: Soup)

INGREDIENTS

• Mosundori leaves (Houttuynia cordata) - 2 Bunches
• Mosur dail (Masoor lentil) - Half cup
• Paas Phooron - 1 pinch
• Garlic (Crushed) - 2 teaspoons
• Green chilly - 2-3
• Lemon juice - 1 tablespoon
• Salt, Turmeric powder and Mustard oil

METHOD

• Mix Mosur dail, Mosundori leaves, Salt and Turmeric powder together in a pressure cooker and boil in 3.5 cups water for 3 whistles
• Heat oil in a pan and add Paas phooron
• When the spluttering stop add crushed Garlic and stir fry until the colour become reddish
• Add the boiled ingredients to the pan and mix well
• Add the green Chillies and Lemon juice
• Serve hot

Konir logot Pura Bengena Bhaji

 

INGREDIENTS

• Brinjal - 1 (Medium)
• Egg - 1 (Whipped)
• Onion - 1 (Large)
• Garlic - 4-5 cloves (Crushed)
• Turmeric powder, Salt, Mustard Oil

METHOD

• Grill the Brinjal on fire, remove the burnt skin and cut to small pieces with a knife
• Heat Mustard oil in a pan and add Onion, fry till golden brown
• Add Salt and a little Turmeric powder, mix
• Now add Garlic, stir
• Add Brinjal, mix well and cook on low flame for 4-5 minutes
• Add the whipped Egg, mix well and switch off the heat immediately

Bilahir logot Maasor Tenga

Sour Fish curry with Tomato

INGREDIENTS

• Rohu fish - 250 grams (5 pieces)
• Tomato - 2 (Large)
• Potato - 2 (Medium)
• Paas Phuron - Half teaspoon
• Lemon Juice - 2 tablespoon
• Turmeric powder, Salt and Mustard oil

METHOD

• Marinate the Fish pieces with Turmeric powder, Salt and a tbsp of Lemon juice for an hour
• Heat Mustard oil and shallow fry the Fish pieces on both sides and keep aside
• In the same oil, add Paas phuron
• When the Paas phuron stop spluttering, add Turmeric powder and Salt
• Now cut and add the Tomatoes and Potatoes, fry till oil separates and Tomato starts to melt
• Add water and cover with a lid
• When water start to boil, add the Fish pieces, cover again and cook on low flame for 15-20 minutes
• Now add a tbsp Lemon juice, mix well and cook on low flame for another 5 minutes
• Serve with Rice

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)

Kol Posolar logot Kukurar Mongoh

Chicken with Banana Pith (Bodos and some other tribes of Assam prepare this dish at important religious functions)

(Kol Posola or Banana Pith is the tender pith found in the trunk of a young banana plant)

Click here to view How to prepare the young banana plant for cooking

INGREDIENTS

• Chicken (Don't use 'Broiler' meat) - 1 Kilogram
• Kol Posola (Banana Pith) - 500 grams
• Onion - 2 (Large)
• Tomato - 1
• Ginger - One Thumb sized piece
• Garlic - 10 pods
• Cumin Seeds - 1 tablespoon
• Peppercorn - 1 teaspoon
• Cinnamon - 1 inch
• Cardamom - 4--5
• Green Chilli - 5-6
• Turmeric Powder, Mustard Oil and Salt

METHOD

• Cut the Banana pith into small circular pieces, add to water immediately for 2-3 hours, drain the water, add a little salt, mix and squeeze the liquid to a separate bowl. Keep aside the Banana pith pieces and the liquid separately
• Heat Mustard oil in a cooking pan
• Cut and add an Onion, fry till golden brown
• Add a little Turmeric powder and Salt to taste, mix well
• Now add the Banana Pith pieces, stir fry
• After 2-3 minutes, add the Chicken, mix well and cover with a lid
• Make a paste of an Onion, Tomato, Ginger, Garlic, Cumin Seed, Peppercorn, Cinnamon, Cardamom and Green Chilli
• Add the paste and mix well, cover again
• After 2-3 minutes add the squeezed liquid, mix well again, cover and cook on low flame until done

Juit Pura Bilahi, Aloor logot Gahori

Pork with fire grilled Tomato and Potato

INGREDIENTS

• Pork - 500 grams
• Potato - 2
• Tomato -1
• Dry Red Chilli - 12
• Green Chilli - 5
• Ginger - 2 (Thumb sized)
• Garlic - 15 pods
• Salt to taste

METHOD

• Fire grill the Potatoes, Tomato and 10 Dry red chillies
• Make a paste of one thumb sized Ginger, 10 Garlic pods and the 10 fire grilled Dry red chillies*
• Boil the Pork in a pressure cooker with one cup water until the water evaporate completely
• Add the fire grilled Potatoes and the fire grilled Tomato (both with the burnt skin), mix
• Add the Ginger-Garlic-Dry red chilli* paste and Salt, mix well
• Cook for 6-7 whistles
• Fire grill the remaining two Dry red chillies
• Make a paste of the remaining thumb sized Ginger-5 Garlic pods and the two fire grilled Dry red chillies
• Add to the Pork, mix well and serve only with warm Rice and a dash of fresh Bhut Jolokia

Maasor Sorssori (মাছৰ চৰ্চ্চৰী)

Fish with Mustard Paste

INGREDIENTS

• Fish (I've used Catla fish) - 500 grams
• Tomato - 1
• Onion - 2
• Mustard Seeds - 50 grams
• Garlic - 10-12 pods
• Ginger - Thumb size
• Green chilli - 4-5
• Paas phooron - Half teaspoon
• Coriander powder - Half teaspoon
• Red chilli powder - Half teaspoon
• Bay leaf - 1
• Lemon juice, Turmeric powder, Salt and Mustard oil

METHOD

• Make a paste of mustard seed, garlic, ginger and green chillies, keep aside
• Marinate the fish pieces with lemon juice, turmeric powder and salt for 30 minutes
• Heat mustard oil and shallow fry the fish pieces. Keep aside
• Add paas phooron to the same oil
• When the paas phooron start spluttering, add chopped onion and bay leaf, fry till golden brown
• Add the mustard seed, garlic, ginger and green chilli paste and stir fry till oil separates
• Add coriander powder, red chilli powder, turmeric powder and Salt
• Cut and add the Tomato, mix well and cover
• When the Tomato pieces start to melt, add water and cover again
• When water start to boil, add the fish pieces and cook on low flame until oil floats on top of the gravy or till done
• Add a teaspoon of mustard oil and chopped coriander leaves
• Serve with Rice

Kharoni Bhat (খাৰণি ভাত)

INGREDIENTS

• Rice - Half Cup
• Green Chilli - 2-3
• Ginger - 10 grams (Cut to very small pieces)
• Garlic - 3-4 pods (Crushed)
• Mustard Seed or Paas Phooron - 10 grams
• Kola Khar (কলাখাৰ) - Half Cup (or Baking Soda - 1 pinch)
• Mustard Oil - 4 teaspoons
• Salt

METHOD

• Cook the Rice, keep aside
• Heat a pan, add Green chillies and Mustard Seeds (or Paas phooron)
• When the Mustard seeds stop spluttering, add 2 teaspoons Mustard oil
• Add Ginger and Garlic, fry till the colour become reddish (ৰঙচুৱা)
• Add the Rice then the Kola khar and Salt, mix and fry for 2-3 minutes
• Add 2 teaspoons Mustard oil, mix well and serve

Kolpatot Diya Gahori

Pork in Banana leaves

Boil the Pork then add a paste of Tomato-Garlic-Ginger and Dry Red Chillies. Add Salt and Bhut Jolokia, mix well. Wrap the Pork in Banana leaves (use two leaves) and put inside a broad saucepan, cover with a lid and cook on high flame for 10 minutes and on low flame for another 10-15 minutes.

PS: We can use Dry Bamboo Shoot instead of Tomato

NOTICE No.1

The 'Lip Smack' section of Northeast Today's website is full of recipes lifted from this blog. They've cropped the images to hide the watermarks and copy-pasted the text.
Check Here.. http://www.northeasttoday.in/category.php?catid=19

Podina Chutney

 INGREDIENTS

• Mint leaves - 4 Bunches
• Coriander leaves - 2 Bunches
• Curry leaves - 1 Bunch
• Tamarind - 1 (Remove the seeds)
• Green chillies - 5-6
• Garlic - 5-6 cloves
• Salt to taste and Mustard Oil

METHOD

• Make a paste of all the Herbs, Tamarind, Green chillies and Garlic cloves with Salt
• Add a few drops of Mustard oil and Serve.

Boiled Pork Fat

INGREDIENTS

• Pork Fat - 250 gms
• Dry Red Chilli - 15-20
• Garlic - 15-20 pods
• Tomato - 1
• Potato - 1 (Optional)
• Salt to taste

METHOD

• Make a paste of Dry red chillies, Garlic and Tomato
• Boil the Pork fat and Potato in 2 cups water
• Now add the Dry red chilli-Garlic-Tomato paste and Salt, mix well and cook on low flame until the gravy become thick or till done
• Serve with Rice

Xoriyohor Khar Chutney

INGREDIENTS

• Mustard Seed - 100 grams
• Ginger - 25 grams
• Green Chilli - 4-5
• Baking Soda, Salt and Mustard Oil

METHOD

• Keep the Mustard seeds in water for 20-25 minutes and make a paste with Ginger and some Green chillies
• Heat a cooking pan and add the paste with 2 Green chillies and Salt
• Add Baking soda (1-2 pinch/es) and one cup Water
• When the gravy become thick add some Mustard oil and mix well
• Done

Kosu Xaakor logot Maasor Jalukia Anja

Colocasia leaves with Fish in a Peppery Curry

INGREDIENTS

• Fish - 5-6 pieces/250 grams (I've used Rohu fish)
• Colocasia leaves - 3 bunches/মুঠি (Cut to very small pieces)
• Tomato - 2
• Garlic - 12-15 pods
• Green chilli - 3-4
• Spring Onion - 4-5 leeks
• Black pepper powder - 1 tsp
• Turmeric powder, Mustard oil and Salt

METHOD

• Add Turmeric powder and Salt to the Fish pieces, mix well and fry in Mustard oil. Keep aside
• Add Spring onion, crushed Garlic pods and Green chillies to the same oil
• Add Salt and Turmeric powder. mix well
• Add Colocasia leaves and the Tomatoes, mix and cover with a lid
• When the Colocasia leaves start to melt and reduce the size of contents in the cooking pan to half, add Water and cover again
• When the water starts to boil, add the Fish pieces, Black pepper powder and cook on low flame until done
• Serve with Rice

Assamese Easy Pork Recipe

INGREDIENTS

• Pork - 1 Kg
• Potato - 2 (Optional)
• Dry Red Chilli - 25-30
• Garlic - 15-20 cloves
• Cumin powder - 1 tsp
• Coriander leaves, Mustard oil and Salt

 PROCEDURE

• Add a tsp of Mustard oil to the Pork and mix well
• Make a paste of the Dry red chillies, Garlic cloves and Coriander leaves
• Heat a Pressure cooker and add the Pork and Potato, fry for 2-3 minutes
• Add the Dry red chillies-Garlic pods-Coriander leaves paste and Salt, mix well
• Add Cumin powder, mix again
• Add half cup Water and pressure cook for 6-7 whistles
• Serve with Rice

Kosu Xaak aru Kon Bilahir logot Kol Patot diya Mua Maas

Mua fish* with Colocasia and Cherry Tomatoes 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
• Cherry Tomatoes - 10-12
• Green Chillies (According to your tolerance level :-) )
• Garlic Cloves - 12-15
• Ginger - Thumb sized
• Mustard Oil - 3 Tbsp
• Salt to taste

Method:

• Wash and cut the Colocasia leaves along with the stems to small pieces
• Make a  paste of Garlic, Ginger, Cherry Tomatoes and Green Chillies
• Mix well with the Fish, 1 Tbsp Mustard Oil and Salt
• 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 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..

..or Microwave the 'bag' for 12-15 Minutes

Bengena'r logot Xukaan Maas

Dry Fish with Brinjal

INGREDIENTS

• Dry fish (Any) - 100 grams
• Brinjal - 1 (Large)
• Onion - 2 (Grated)
• Ginger-Garlic-Dry red chilli paste - 3 tbsp
• Mustard Oil, Turmeric powder and Salt

PROCEDURE

• Keep the dry fish in hot water for half hour, drain the water and keep the fish aside
• Cut the brinjal lengthwise to thin pieces
• Heat mustard oil, add onion and fry till golden brown
• Add salt and turmeric powder, mix
• Add brinjal and mix well
• When the brinjal starts to melt add dry fish and the ginger-garlic-dry red chilli paste, mix well again
• Cook on low flame until done
• Serve with Rice

Bengena aru Kon Bilahir logot Maasor Koni

Fish Eggs with Brinjal and Cherry Tomatoes

INGREDIENTS 

• Fish eggs (I've used Rohu fish eggs) - Of one fish
• Brinjal - 1 (Medium size, cut lengthwise to 8-10 pieces)
• Cherry Tomato - 8-10 (Slit in the middle)
• Onion - 1 (Grated)
• Spring onion - 3-4 leeks (Cut to very small pieces)
• Dry red chilly - Garlic paste - 1.5 tbsp
• Jeera powder - 1 tsp
• Ghee - Half tsp 
• Mustard Oil, Turmeric powder and Salt 

PROCEDURE

• Boil the Fish eggs in water for 5-6 minutes and keep aside
• Heat Mustard oil
• Add Onion, Spring onion and fry till the colour becomes golden brown
• Add Turmeric powder and Salt
• Now add Brinjal and Cherry tomatoes, mix well and cover
• After the Brinjal starts to melt, add the Dry red chilly - Garlic paste
• After a minute or so add the Fish eggs and Jeera powder, break the eggs with the ladle and mix well
• If it looks too dry add some water, cover again and cook on low flame until done 
• Add Ghee and serve with Rice

Tilor logot Maasor Mur

Fish Head with Sesame

INGREDIENTS 

• Fish head (I've used Rohu fish head) - 1 (Cut into 4 pieces)
• Sesame Seeds - A handful
• Onion - 1
• Potato - 1
• Tomato - 1 (Small)
• Garlic - 5-6 pods
• Green chilly - 4-5
• Jeera powder - 1/3 tsp (3 bhagor 1 bhag)
• Red chilly powder - 1/3 tsp (3 bhagor 1 bhag)
• Garam masala powder (Optional) - 1/3 tsp (3 bhagor 1 bhag) 
• Turmeric powder, Salt and Mustard oil 

PROCEDURE

• Roast the Sesame seeds
• Add Garlic pods and Green chillies to the sesame and grind to a paste, keep aside
• Add Turmeric powder and Salt to the Fish head pieces and shallow fry in Mustard Oil, keep aside
• Cut and add Onion to the same oil, fry till golden brown
• Add Turmeric powder and Salt, mix
• Cut and add the Potato and the Tomato
• After 4-5 minutes add the Jeera, Red chilly and Garam Masala powders, mix well
• Add a cup of Water and cover with a lid
• When the water starts to boil, add the fried fish head pieces and the Sesame paste, mix well again
• Cook on low flame until the water evaporates completely 
• Serve with Rice

Xukaan Maas-Alu Pitika

Dried Fish with Mashed Potato

INGREDIENTS
Small dry fish - A handful
Potato - 2
Tomato - 1
Onion - 1 (Grated)
Garlic - 3-4 pods (Crushed)
Green chilly - 2-3
Red chilly powder - Half tsp
Turmeric powder - Half tsp
Mustard Oil - 2 tsp
Salt - To taste

METHOD
Keep the Dry fish in warm water for half an hour, drain the water and keep aside
Boil the Potatoes, make a mash and keep aside
Heat Mustard oil, add Onion and fry till golden brown
Add Garlic, Green chillies, Turmeric powder and Salt, mix
After a minute add Tomato, mix well
Add the Dry fish and Red chilly powder, mix and cover with a lid
After 2-3 minutes add the Mashed Potato, a tbsp of water and mix well
Cook on low flame until the water dries completely
Serve with Rice

Sesame with Potato Chutney

Roast the Til (Sesame) and grind with Garlic and Green chillies. Add with boiled Potato, Mustard oil, Salt and make a mash. Garnish with Onion and Coriander.

Xoru Xukaan Maas Bhaji

Small Dry Fish Fry

INGREDIENTS

• Small dry fish - A handful
• Onion - 2
• Potato - 2
• Tomato - 1
• Garlic-Ginger paste - 2 tsp
• Green chilly - 6-7
• Bay Leaf - 1
• Mustard Oil, Salt and Turmeric powder

METHOD

• Wash the small dry fishes thoroughly and roast them on a 'tava'or microwave for 30 seconds, keep aside
• Heat Mustard Oil
• Add the Bay leaf, Onion and fry till golden brown
• Add Salt and Turmeric powder, mix
• Cut and add Potato and Tomato, stir fry unti the Tomato starts to melt
• Add the roasted dry fishes, Green chilly and Garlic-Ginger paste, mix well
• Cover with a lid and cook on low flame until done.
• Serve with Rice

Xol (শল) Maasor logot Paleng Xaak

Striped Snake Head Fish with Spinach

INGREDIENTS

• Striped Snake Head Fish - 7-8 pieces
• Spinach leaves - 100-110 leaves (Cut to small pieces or grate)
• Tomato - 2 (medium size)
• Potato - 2 (medium size)
• Onion - 1 (large size)
• Paas Phooron - Half tsp
• Green Chillies, Mustard Oil, Turmeric Powder and Salt

PROCEDURE

• Add Turmeric powder to the fish pieces, mix well and shallow fry in Mustard Oil, Keep aside
• Add Paas phooron to the same oil
• When the Paas phooron stops spluttering, add Onion and fry till golden brown
• Add Turmeric powder and Salt, mix
• Add Spinach, Potato and Tomato, mix well and cover with a lid
• After 5-6 minutes, add water
• When the water starts to boil, add the Fish pieces and Green chillies, cover again
• Cook on low heat until the gravy becomes thick or till done
• Serve with Rice

Ou Tengar logot Bahu Maas

Catla Fish with Elephant Apple
(Bahu Maas is also known as Dhekera and Bhakua in Assamese)

INGREDIENTS

• Catla Fish - 4-5 pieces
• Elephant Apple - 1 (Cut to 5-6 large pieces and remove the viscious 'Garlic' looking inside)
• Onion - 1
• Tomato - 3
• Bay Leaf (Tej Paat) - 2
• Green Chilly - 3-4
• Mustard Oil, Salt and Turmeric powder

PROCEDURE

• Rub Turmeric powder to the Fish pieces and shallow fry in Mustard Oil, keep aside
• Add Bay leaves and Onion to the same oil and fry till golden brown
• Add Tomato and Green chillies, fry till the Tomato starts to melt
• Add Turmeric powder, Salt and the Elephant Apple pieces. Stir fry for 3-4 minutes
• Add water and cover with a lid
• When the water starts to boil, add the Fish pieces
• Cover and cook on low flame until the gravy becomes thick
• Serve with Rice

Muri Ghonta

INGREDIENTS

• 2 Rohu/Catla fish head (Cut in half)
• 1 Potato (Diced)
• Turmeric, Cumin, Coriander, Garam masala and Red chilly powder (1 tsp each)
• 2 tsp uncooked Rice (Soaked)
• Half tsp Cumin seeds
• 2 Onions
• 2 Bay leaves (Tej pat)
• Half tsp Sugar
• Mustard Oil and Salt

METHOD

• Heat Mustard oil
• Fry the Potato and keep aside
• Add Turmeric powder to the Fish head, mix and fry, keep aside
• In the same oil add Cumin seeds
• When the spluttering stops add Onion, Bay leaf, all the Masalas and the soaked Rice
• Fry till golden brown
• Add the fried Fish head and break with the ladle
• Add Water and the fried Potatoes and Salt, cover
• When the water starts to boil, add Sugar and cover again
• The dish is done when the Rice is cooked and the Water evaporates completely.

Konir logot Sojina Phool Bhaji

Drumstick flowers with Egg fry

Heat Mustard Oil in a pan. Cut and add an Onion, fry till golden brown. Add 2 mashed Garlic pods, Green Chilly, Salt and Turmeric powder. Add the Drumstick flowers and mix well. Cover with a lid and cook on low flame for 3-4 minutes. Add Egg and mix well. Serve as a starter with Rice.

Drumstick flowers..

Lai Xaakor logot Gahori (Version 2)

Pork with Mustard Greens (Version 2)

INGREDIENTS

• Pork- 500 grams
• Mustard Green - 12-15 leaves (with the stem)
• Onion - 1
• Garlic - 8-10 pods
• Ginger - 1 half thumb sized
• Tomato - 1
• Potato - 2
• Green Chillies, Mustard Oil, Turmeric Powder, Garam Masala and Salt

METHOD

• Heat Mustard Oil
• Cut and add the Onion, fry till golden brown
• Add Turmeric powder and Salt, mix
• Add mashed Garlic pods, Ginger and Green chillies
• Add the Pork, Tomato and Potatoes, mix well and fry for 5 minutes
• Break the Mustard green leaves with hand and add, mix well and cover with a lid
• After 4-5 minutes, add Garam masala powder, mix well and bring the heat to low and cook until done.

Jatilaor logot Kunhi Maas

Kuria Labeo with Bottle Gourd

• Marinate the fish with turmeric powder and salt 
• Shallow fry the fish in mustard oil, keep aside
• In the same oil, add paas-phooron
• When the paas-phooron stops spluttering, add salt and turmeric powder, mix
• Add bottle gourd and tomato, mix well and cover with a lid
• When the bottle gourd starts to melt add water, green chillies, mix well and cover again
• After the water starts to boil add the fish
• Cover and cook on low flame until done 
• Sprinkle fresh coriander and serve with rice