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

Kosu Xaakor logot Maasor Jalukia Anja

Colocasia leaves with Fish in a Peppery Curry

INGREDIENTS

• 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

METHOD

• 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

Kosu Xaak aru Kon Bilahir logot Kol Patot diya Mua Maas

Mua fish* with Colocasia and Cherry Tomatoes wrapped in Banana leaves

*Amblypharyngodon Mola

Ingredients:

• Banana Leaf (Tender the leaf by heating on fire)
• Mua Maas - 250 grams
• Colocasia leaves - 10-15 leaves
• Cherry Tomatoes - 10-12
• Green Chillies (According to your tolerance level :-) )
• Garlic Cloves - 12-15
• Ginger - Thumb sized
• Mustard Oil - 3 Tbsp
• Salt to taste

Method:

• Wash and cut the Colocasia leaves along with the stems to small pieces
• Make a  paste of Garlic, Ginger, Cherry Tomatoes and Green Chillies
• Mix well with the Fish, 1 Tbsp Mustard Oil and Salt
• Wrap in Banana leaf and tie with a strong string
• Put on a 'Tava', Cover with a lid and cook on low flame for 30 minutes
• Don't forget to 'upside down' the 'bag' (টোপোলা) and vice versa in between
• Open the 'bag'
• Keep the ingredients in a bowl
• Add 2 Tbsp Mustard Oil and mix well
• Serve..

..or Microwave the 'bag' for 12-15 Minutes

Lai Xaakor logot Gahori (Version 2)

Pork with Mustard Greens (Version 2)

INGREDIENTS

• Pork- 500 grams
• Mustard Green - 12-15 leaves (with the stem)
• Onion - 1
• Garlic - 8-10 pods
• Ginger - 1 half thumb sized
• Tomato - 1
• Potato - 2
• Green Chillies, Mustard Oil, Turmeric Powder, Garam Masala and Salt

METHOD

• Heat Mustard Oil
• Cut and add the Onion, fry till golden brown
• Add Turmeric powder and Salt, mix
• Add mashed Garlic pods, Ginger and Green chillies
• Add the Pork, Tomato and Potatoes, mix well and fry for 5 minutes
• Break the Mustard green leaves with hand and add, mix well and cover with a lid
• After 4-5 minutes, add Garam masala powder, mix well and bring the heat to low and cook until done.

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

Babori Xaak aru Koni

Egg fry with Crown Daisy (This is a link to the recipe at http://rupascloset.blogspot.com)

Click here for the recipe.

*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)

Paleng, Modhuxulengor logot Maas

Fish with Spinach and Persicaria perfoliata

INGREDIENTS

• Fish- 5 medium pieces (I've used Rohu fish)
• Spinach (Paleng)- 50-70 leaves
• Modhuxuleng* (Persicaria perfoliata)- 1/3rd of Spinach
• 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 Spinach, Modhuxuleng 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

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

Kolpatot diya Mua Maas aru Kosu Xaak

Mua fish* & Colocasia wrapped in Banana leaves

*  Amblypharyngodon Mola

Ingredients:

• Banana Leaf (Tender the leaf by heating on fire)
• Mua Maas - 250 grams
• Colocasia leaves - 10-15 leaves
• Tomato - 1
• Green Chillies (According to your tolerance level :-) )
• Garlic Cloves - 12-15 (Mashed)
• Mustard Oil - 3 Tbsp
• Salt to taste

Method:

• Wash and cut the Colocasia leaves along with the stems to small pieces
• Add Fish, Colocasia, Tomato, Garlic, Chillies, 1 Tbsp Mustard Oil and Salt
• Mix well
• Wrap in Banana leaf and tie with a strong string
• Put on a 'Tava', Cover with a lid and cook on low flame for 30-45 minutes
• Don't forget to 'upside down' the 'bag' (টোপোলা) and vice versa in between
• Open the 'bag'
• Keep the ingredients in a bowl
• Add 2 Tbsp Mustard Oil and mix well
• Serve..

Morisa Xaakor Tharir Sorsori

Amaranthus Hybridus's Stem with Mustard Seeds

INGREDIENTS

• Morisa Xaakor Thari (Amaranthus Hybridus's Stem) – 1-2 bunches
• Mustard Paste(Very little) 
• Poppy Seeds Paste 
• Potato – 1 
• Mustard Oil - 2 tbsp 
• Turmeric - 1 tsp 
• Green Chillies - 3 
• Ginger Garlic Paste - 1 tbsp 
• Paste of 1 Onion

METHOD

• The mustard paste, poppy seeds paste, onion paste, ginger garlic paste, turmeric, chillies, water and oil are mixed in a pan 
• Add Morisa Thari, Potato, Salt and boil
• Once the gravy gets boiled the pan is put to simmer
• Once the Morisa Thari and Potato gets cooked the dish is ready.

P.S: Mustard paste should be put in very little proportion else the gravy becomes bitter. Add Garlic Cloves and Green Chillies with Mustard Seeds before making the paste.

Lai Xaakor logot Gahori (Version 1)

Pork with Mustard Green*


*Mustard Green's scientific name is Brassica juncea

Ingredients:

Pork (Meat-Lard: 50:50 proportion))-500 gms
Lai Xaak-3 mutha (3 bunches)
Tomato-1 large
Onion-1 large
Garlic-1 whole (big)
Dry chillies-15 nos
Mustard oil-2 teaspoons
Salt-To taste

Method:

Make a paste of tomato, garlic and dry chillies, keep aside
Heat oil in a pressure cooker
Cut and add the onion, fry for a minute
Add the pork, fry for a minute
Add the paste of tomato, garlic, chillies and salt, mix
Add lai xaak, mix and fry for a minute
Cover the lid and cook for 4-5 whistles
Serve with Rice

Kosu Xaakor logot Xoru Xukaan Maas

Small dry fish with Colocasia leaves

     Take 3 mutha (bunch) kosu and a handful of dry fish (any small variety, i’ve used Mua). Roast the dry fish on a tava for 3-4 minutes. Wash with warm water and keep aside. Heat mustard oil, add mashed garlics, turmeric powder and salt, mix. Cut and add the Kosu xaak, mix well. Cut and add a tomato. Put the lid and cook for 5 minutes. Add the dry fish and green chillies, mix well. Cook for another 10 minutes on low flame. Done!

Bhedai lotar logot Xingi maasor anja

Stinging Catfish with Paederia foetida

Bhedai lota is also known as PADURI LOTA.. :P

INGREDIENTS

Stinging Catfish (Xingi maas)- 250 grams
Paederia foetida (Bhedai lota*) leaves- 100-125
Garlic- 10 pods
Tomato- 1
Potato- 1 (Cut into small cubes)
Mustard Oil, Turmeric Powder and Salt

METHOD

Wash the Paederia foetida leaves and make a paste (Use a mixer/grinder/juicer)
Squeeze the paste with hand and keep the juice in a container
Marinate the Fish pieces with Turmeric powder and salt for 10-15 minutes and shallow fry them in Mustard Oil, keep aside
Mash the Garlic pods and add to the same Oil, fry
Add salt and a little Turmeric powder, mix
Add the Potato cubes and Tomato, mix well and fry for 3-4 minutes
Add the Paederia foetida juice and cover with a lid
When the juice starts to boil add the fish pieces and cook on low flame until done
Serve with warm Rice..

*Bhedai lota is known as Gandhabhadule or Gandal in Bengali

Catla fish with Spinach leaves

INGREDIENTS

• Catla Fish (Bahu/Bhakua/Dhekera/Katol)-500 GMS
• Spinach Leaf (Paleng Xaak)- 50-60 Leaves
• Onion-1 (Large)
• Tomato- 1 (Large)
• Cauliflower Florets, Potato, Radish (Optional)
• Green Chillies, Coriander Leaves, Paas Phoron,Salt, Turmeric Powder, Mustard Oil

METHOD

• Marinate the Fish pieces with Turmeric powder and salt for 10-15 minutes and shallow fry them in Mustard Oil, keep aside
• Add Paas Phoron to the same oil
• Cut and add the Onion, fry till golden brown
• Add Salt and Turmeric powder, mix
• Add the Spinach and all other vegetables except Tomato, mix well and cover with a lid
• After 4-5 minutes add Water and cover again
• When the water starts to boil cut and add the Tomato, Green Chillies and the Fish pieces
• Cook on low flame until done
• Sprinkle fresh Coriander leaves and serve.

Lai Xaak'or Bhaji

Mustard Green* Fry

*Mustard Green's scientific name is Brassica juncea

• Heat Mustard Oil
• Cut and add Onion, fry till golden brown
• Add a little Turmeric powder,Salt and mashed Garlic pods, mix
• Cut and add the Lai Xaak and Potato, mix well
• Cover with a lid and cook on low flame until done
• Serve with warm Rice.

Gahorir logot Kosu Xaak

Pork with Colocasia leaves

Ingredients:

1. Pork – ½ Kilogram
2. Colocasia leaves – 2 Mutha (Bunches)
3. Tomato – 1
4. Potato – 2
5. Garlic – 2 Whole
6. Dry Chilly – 5 (1 Dry BHOOT JOLOKIA would be better)
7. Green Chilly – 3 (Don’t add if prepared with Bhoot Jolokia)
8. Mustard Oil – 3 Tablespoon
9. Salt –To taste

Method:

• Marinate the pork with a paste of Tomato, Garlic and Dry Chilly.
• Heat Mustard Oil in a pressure cooker.
• Cut and add the Colocasia leaves, Potatoes, green chillies and salt with the marinated pork/ Fry for a minute or two.
• Add ½ Cup of water and cook for say 4-5 whistles.
• Serve!

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

Hot n’ Spicy Pork with Lai Xaak

Hot n’ Spicy Pork with Mustard Greens

INGREDIENTS--

• Pork- 500 gms
• Potato- 1
• Mustard Green Leaf- 10-12
• Tomato- 1
• Onion- 2
• Garlic- 10 pods
• Bhut Jolokia- 1
• Dry ‘Red’ Chilly- 10
• Jeera Powder- 3 tbsp
• Garam Masala- 3 tbsp
• Mustard OIl- 2 tbsp
• Turmeric Powder
• Salt

METHOD--

• Make a thick paste of Tomato, Onion, Garlic, Bhut Jolokia and Dry Chilly
• Heat OIl
• Add Pork and Tomato, fry for a minute
• Cut and add the Mustard Green leaves
• Add Turmeric Powder and Salt, mix
• Add the Paste. mix
• Cover and cook for 5 minutes
• Add water, cover
• When the Water starts to boil, add Jeera and Garam Masala powder, mix well
• Cover and cook on low flame until done..

Dherua (Mula) Xaak Bhaji

Raphanus sativus/Radish leaves fry

• Heat Mustard oil, add the xaak/leaves and salt, fry for two minutes, add crushed Garlic pods and green chilly, fry on low flame until done.
• Serve with warm Rice