Karbi Anglong Agro Products Pvt. Ltd.

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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

Fried Smoked Pork with Potato and Onion

INGREDIENTS

• Smoked Pork - 1/2 Kg
• Potato - 2 Big (Diced)
• Tomato - 2 Big
• Onion - 3 Big (Cut to pieces like in the photograph)
• Capsicum - 2 Big
• Bhot Jolokia - 1
• Garlic - 10-12 Pods
• Ginger - 1 Thumb sized piece
• Mustard Oil - 1 Tbsp
• Salt to taste

METHOD

• Make a paste of the bhot jolokia, ginger and garlic pods
• Heat mustard oil
• Add Onion, fry till transperant
• Add Tomato pieces and stir till oil separates
• Add Potato pieces and Salt, mix well, cover and cook on medium flame
• After 5-6 minutes add the smoked pork and Capsicum pieces
• After 2-3 minutes add the bhot jolokia, ginger and garlic paste, mix well and cook on low flame until done
• Garnish with Coriander leaves (I've used Maan Dhania. Sc. name: Eryngium foetidum)

Pork with Dried Fermented Bamboo Shoot

INGREDIENTS

• Pork- 1 Kilogram
• Dried fermented bamboo shoot- 1 Cup
• Garlic paste- Half cup
• Dried red chilli- 10-12 (Make a paste)
• Salt to taste

METHOD

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

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)

Jeeka, Kosugutir Logot Bahu Maas'or Anja

Catla Fish with Ridge Gourd and Taro Root 

 INGREDIENTS

• Catla Fish - 5 pieces
• Ridge Gourd - 2 (Cut to small pieces)
• Kosuguti (Taro root) - 2 cups (Cubed)
• Potato (Optional) - 1 (Cubed)
• Tomato - 1 (Big)
• Onion - 1 (Medium)
• Paas Phooron - 2 pinches
• Green chillies, Lemon Juice, Turmeric Powder, salt and Mustard Oil

METHOD

• Marinate the fish pieces with Turmeric powder, salt and lemon juice for an hour
• Heat oil and shallow fry the fish pieces. Keep aside
• In the same oil, add paas phooron
• When the spluttering stop, add Onion and fry till it become golden brown in colour
• Cut and add the tomato and fry till it starts to melt
• Add turmeric powder and salt, mix well
• Now add the green chillies, ridge gourd, kosuguti and Potato pieces, mix well again and cover with a lid
• After 4-5 minutes, add two glasses of water, cover again
• When the water start to boil, add the fish pieces and cook on low flame until done
• Serve with Rice