Pork with Mejenga

Mejenga: Zanthoxylum oxyphyllum (Scientific name)

INGREDIENTS

• Pork - 500 gms (Half Kilogram)
• Mejenga Seeds - 1.5 tsp (Powdered)
• Garlic - 6-8 cloves
• Tomato - 1 (Fire grilled)
• Dry Red Chillies - 3-4 (Fire grilled)
• Salt to taste

METHOD

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

 

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.

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