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28 Mar 2012

Kharoni Bhat (খাৰণি ভাত)

  • 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
  • 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

16 Mar 2012

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

13 Mar 2012


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..

9 Mar 2012

Podina Chutney

  • 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
  • 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

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

7 Mar 2012

Xoriyohor Khar Chutney

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

3 Mar 2012

Kosu Xaakor logot Maasor Jalukia Anja

Colocasia leaves with Fish in a Peppery Curry

  • 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
  • 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