Jatilaor logot Maasor anja

Fish with Bottle Gourd curry

Marinate the fish pieces with turmeric powder and salt
Shallow fry the fish pieces in mustard oil, keep aside
In the same oil, add paas-phooron
When the paas-phooron stops spluttering, add salt and turmeric powder, mix
Add bottle gourd and tomato, mix well and cover with a lid
When the bottle gourd starts to melt add water, green chillies, mix well and cover again
After the water starts to boil add the fish
Cover and cook on low flame until done
Sprinkle fresh coriander and serve with rice

PS: I've used Catla fish (Bahu/Bhokua Maas)

Assamese Style Chicken with Turnip

(Ulkobir logot Kukurar Mangxo)

INGREDIENTS

• Chicken - 1 kilogram
• Turnip (Ulkobi) - 2 (Cut to 4 pieces each)
• Potato (Optional) - 2 (Cubed)
• Onion - 2
• Tomato - 1
• Cumin seeds - 1 tbsp (Roasted)
• Coriander seeds - 1 tbsp (Roasted)
• Garlic - 10-12 cloves
• Mustard seeds - 2 pinches
• Bay leaf - 2
• Green chilli, Coriander leaves, Salt, Turmeric powder and Mustard oil

METHOD

• Make a paste of the roasted cumin/coriander seeds, garlic cloves, green chilli and an onion, keep aside
• Heat mustard oil and add mustard seeds
• When the mustard seeds stop spluttering, add the other onion (grated) and stir for a minute
• Add the bay leaves
• After a minute or so cut and add the tomato
• When oil separates, add salt and turmeric powder, mix well
• Now add the turnip/potato pieces and chicken, mix well and cover with a lid
• After 2-3 minutes, add the 'cumin/coriander/garlic/green chilli/onion' paste, mix well
• After 2 minutes add 2 glasses of water and cover again
• When water start to boil bring the heat to medium/low and cook till done
• Garnish with coriander leaves
• Serve with Rice

Dried Fish Chutney with Tomato and Bhut Jolokia

INGREDIENTS

• Small dried fish - A handful (Roasted)
• Tomato - 2 (Juit pura/Fire grilled)
• Bhut jolokia - Half
• Garlic - 12-15cloves
• Man dhania (Eryngium foetidum) - 4-5 leaves
• Salt and Mustard oil

METHOD

• Mix all the ingredients except mustard oil and make a paste
• Add 2 tsp mustard oil before serving

Aaoshi (Smoked Pork with Fermented Soya Bean)

(This is a delicacy of the Sema tribe, Nagaland.)

INGREDIENTS

• Smoked Pork (Cubed) - 1 kilogram
• Tomato - 2
• Axuni (Fermented Soya Bean) - 3 tablespoons
• Garlic - 10 pods
• Green Chilli or Bhut Jolokia - According to your tolerance limit
• Salt 

 

 (Axuni/Fermented Soya Bean)

METHOD

• Make a paste of a Tomato, Green chilli/Bhut Jolokia and Garlic, keep aside
• Cook the Pork and the other Tomato with Salt in water for 15 minutes
• Add the Tomato, Green chilli/Bhut Jolokia and Garlic paste, mix well
• After 10 minutes add Axuni, mix well and cook for another 10 minutes on low flame
• Serve hot with Rice

Karbi Anglong Agro Products Pvt. Ltd.

 http://www.karbiagro.com

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