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.

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

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.

Masundari-Alu Pitika

Mashed Potatoes with Heartleaf

 

Ingredients—

• Potato - 2
• Masundari* leaves - 20-25
• Naraxinha** leaves - 5-6
• Green chillies - 3
• Garlic cloves - 3 (mashed)
• Mustard Oil
• Salt

Method—

• Boil and mash the Potatoes
• Cut and add the Masundari, Naraximha, green Chillies, Salt and the mashed Garlic, mix well
• Add a few drops of Mustard oil
• Serve with warm Rice

* Masundari:
English- Lizard tail, chameleon plant, heartleaf, fishwort, Bishop’s weed
Scientific Name- Houttuynia cordata
* *Naraxinha:
English- Curry leaf
Scientific Name- Murrya koenigii

Pura Bengena with Alu Pitika and Paleng

Fire-grilled Aubergine with Potato and Spinach

• Fire-grill one Aubergine, a Potato and mash

• Add Spinach (Paleng) leaves, Spring Onions (Piyaaz Paat), an Onion, Coriander leaves (Dhania Paat), green Chillies, Salt and a few drops of Mustard oil, mix well

• Serve with warm Rice