Lofa aru Jilmil Xaakor logot Bahu Maasor Anja

Catla Fish with Malva verticillata & Chenopodium album leaves

INGREDIENTS

• Catla Fish - 5-6 medium pieces
• Lofa and Jilmil Xaak - 2 bunches each (chopped to very small pieces)
• 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 Lofa, Jilmil 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

Haanh aaru Maah - Duck in Lentil

This is a link to the blog post (recipe) at.Aakhol Ghor, the Assamese Cuisines and Foods from Assam: Haanh and Maah features in many a form in Assam. But the black lentil ( gota maati maah) is the king of taste and never fails to satisfy ... Click here for the recipe.

Khorisar Logot Kurhi Maasor Anja

Kuria Labeo Fish Curry with Bamboo Shoot Pickle

INGREDIENTS

• 6-7 small/medium sized Kurhi Maas
• 4 tbsp Khorisa
• 1 Tomato
• 2 cups Cauliflower florets (optional)
• 1 tsp Paas Phuron
• Salt, Turmeric powder and Mustard oil

METHOD

• Clean/Gut the fishes and rub with salt & turmeric powder
• Heat mustard oil and fry the fish pieces, keep aside
• In the same oil add paas phuron
• When the spluttering stop, cut and add the tomato, mix
• Add salt and turmeric powder
• Now add the cauliflower florets and mix well, cover with a lid
• After 3-4 minutes add a glass of water, cover
• When water start to boil, add the fish pieces, cover again
• After 2-3 minutes, add Khorisa, mix well and lower the flame and cook until done
• Serve with warm rice

Phoolkobi aru Motormah Anja

Cauliflower with Peas Curry

INGREDIENTS

• Cauliflower- 1 (Medium size)
• Peas- A handful (এমুঠি)
• Tomato- 1 (Big size)
• Potato, Turnip (Optional)- 2 each
• Onion- 1 (Big size)
• Garlic cloves- 4-5
• Turmeric powder- 1 tbsp
• Green Chilly, Salt and Mustard Oil

METHOD

• Heat Mustard Oil
• Cut and add the Onion, fry for a minute
• Cut and add the Cauliflower, Potato, Turnip and the Peas
• Add Turmeric powder, Salt, green Chillies and crushed Garlic cloves, mix well and cover with a lid
• After a few minutes cut and add the Tomato, mix well
• Add Water and cover again
• When water starts to boil decrease the flame to low and cook until done.

Boiled Fish with Khorisa

INGREDIENTS

• Fish (Any River Fish) - 5 medium pieces or 5-6 small fishes
• Khorisa (Bamboo Shoot Pickle) - 1 ladle
• Garlic - 8-10 cloves
• Bhot Jolokia - 1
• Salt - To taste

METHOD

• Boil water
• Add garlic cloves, bhot jolokia and salt
• Cover for 2-3 minutes
• Add fish, bring the heat to low and cover again
• When the fish gets cooked, turn off the heat and serve with warm rice

Fried Smoked Pork with Boga Bahak* Leaves

*-Justicia adhatoda/Adulsa/Malabar Nut

 Ingredients-

• Smoked Pork - 1/2 Kg
• Potato (Optional) - 2 (Diced)
• Tomato - 1
• Onion - 1
• Garlic - 5-6 cloves
• Ginger - 1 Thumb sized piece
• Boga Bahak Leaves (Grinded) - 5-6
• Green Chili - 5-6
• Mustard Oil - 1 Tbsp
• Turmeric powder - Half tsp
• Salt to taste

Method -

• Make a paste of the green chilies, ginger and garlic
• Heat mustard oil
• Add onion, fry till transperant
• Add tomato pieces and stir till oil separates
• Add potato pieces, turmeric powder and Salt, mix well, cover and cook on medium flame
• After 5-6 minutes add the smoked pork
• After 2-3 minutes add the green chili, ginger and garlic paste, mix well and cook on low flame
• After 4-5 minutes add the grinded boga bahak leaves, mix well and cook for another 1-2 minutes
• Serve

Jola-Mitha Bogori Asaar

Hot n Sweet Jujube Pickle

INGREDIENTS

• Jujube (Sun dried) – 250 gms
• Paas Phuron (Roasted and powdered) – Half cup
• Sugar – 5 tbsp (or to taste)
• Salt – 2 tsp (or to taste)
• Chilli Powder and Mustard Oil

METHOD

• Heat mustard oil
• Bring the heat to low
• Add the jujubes after a minute or so
• Add Sugar and Salt and mix well
• Stir occasionally and when the sugar melts completely add the paas phuron and chilli powder, mix well again and turn the heat off
•  Store in airtight containers when it cools down 

Yongchak Singju/Stinky Bean Salad/Parkia Salad (Manipuri Cuisine)

This is a link to the recipe of Yongchak Singju at http://openchallenge.tumblr.com

Motor maah aru Bakolir Chutney

Pea+Skin Chutney

• Remove the inner layer from the Pea skins as in the photograph
• Now add Peas, Skins, Garlic cloves, Green chillis, A tbsp of Tamarind juice, Salt and a tsp Mustard oil together and make a thick paste
• Serve..

Tilor logot Mula Chutney

Radish with Sesame Seeds Chutney 

INGREDIENTS

• Radish - 2 (Grated)
• Sesame Seeds - Half cup (Roasted and powdered)
• Onion - 1 (Grated)
• Tomato - 1
• Coriander leaves - Half bunch
• Garlic - 5-6 cloves
• Green chilli, Salt and Mustard oil

METHOD

• Make a paste of tomato, garlic and green chillies
• Add with radish and onion, mix well
• Add sesame seeds and salt, mix well again
• Sprinkle coriander leaves and a tsp of mustard oil
• Serve

Pork with Mejenga

Mejenga: Zanthoxylum oxyphyllum (Scientific name)

INGREDIENTS

• Pork - 500 gms (Half Kilogram)
• Mejenga Seeds - 1.5 tsp (Powdered)
• Garlic - 6-8 cloves
• Tomato - 1 (Fire grilled)
• Dry Red Chillies - 3-4 (Fire grilled)
• Salt to taste

METHOD

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

 

Narikol-Bilahi Chutney

INGREDIENTS

• Coconut - 1
• Tomato - 1 (Fire grilled)
• Garlic - 12-15 cloves
• Green chilli - 5-6
• Coriander leaf - 1 bunch
• Mustard oil - 2 tsp
• Salt

METHOD

• Mix all the ingredients together and make a paste.