Halodhir Chutney

Turmeric Chutney

INGREDIENTS:

• Turmeric rhizome - 100 grams
• Fenugreek (Methi) Seeds - 1 tsp
• Garlic cloves - 5-6
• Green chilies - 4-5
• Vinegar
• Salt

METHOD:

• Put all the ingredients in vinegar overnight and make a paste in the morning
• Serve

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.

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

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.

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.

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

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)

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

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

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.

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

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.

Tengamora diya Dail

Lens culinaris with Roselle

INGREDIENTS

• Masoor Dail- 1/2 Cup
• Roselle (Tengamora)- 5-6
• Paas Phooron- 1/2 tsp
• Turmeric Powder- 1/4 tsp
• Green Chilly- 2
• Mustard Oil- 3 tsp
• Salt to taste

METHOD

• Boil the dail with Roselles, salt, turmeric powder and add green chillies
• In another pan, heat oil, and add the Paas-Phooron
• When the Paas-Phooron stops spluttering, add the boiled dail into this
• Cook on low flame for 5-6 minutes and garnish with coriander

Paleng Boil

Boiled Spinach

• Wash and break the Spinach to small pieces with hand
• Boil in little water with Tomato, Green Chillies and Salt
• When the water starts to boil, add a pinch of Black pepper powder and a Tomato again
• Cook on low heat until done
• Add a few drops of Ghee/Butter or Cheese and mix well
• Garnish with fresh Coriander leaves

*Leucas plukenetii

Boil the Doron xaak with Salt in little Water. Crush 2-3 cloves of Garlic and pour 1tbsp Mustard oil. Serve with warm Rice

(Doron leaves and flower buds are used as vegetable. It is considered medicinal for liver ailments, snake bite, scorpion sting, sinusitis, headache etc.~ source WILD EDIBLE PLANTS OF ASSAM by Brahmananda Patiri and Ananta Borah)

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

Lai Xaakor Khar

Mustard Green 'Khar'

 INGREDIENTS

• Lai Xaak- 12-15 leaves
• Rice flour- 1/2 cup
• Baking Soda- 1-2 pinch/es or 2 ladles 'kolakhar'
• Garlic- 5-6 cloves
• Green Chilles, Salt and Mustard Oil

METHOD

• Heat Mustard Oil
• Add Green Chillies and mashed Garlic cloves, fry for a minute
• Cut and add Lai Xaak, mix well
• After 2-3 minutes, add Baking Soda, mix
• Add 4 cups of Water, Salt and the Rice flour, mix well and cover with a lid
• Cook on low flame until the gravy becomes thick
• Sprinkle some fresh Coriander and a few drops of Mustard Oil
• Serve with warm Rice