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29 Apr 2012

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

  • 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
  • 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

27 Apr 2012

Juit Pura Bilahi, Aloor logot Gahori

Pork with fire grilled Tomato and Potato

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

3 Apr 2012

Maasor Sorssori (মাছৰ চৰ্চ্চৰী)

Fish with Mustard Paste

  • 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
  • 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