Haanh aaru Maah - Duck in Lentil

This is a link to the blog post (recipe) at.Aakhol Ghor, the Assamese Cuisines and Foods from Assam: Haanh and Maah features in many a form in Assam. But the black lentil ( gota maati maah) is the king of taste and never fails to satisfy ... Click here for the recipe.

Khorisar Logot Kurhi Maasor Anja

Kuria Labeo Fish Curry with Bamboo Shoot Pickle

INGREDIENTS

• 6-7 small/medium sized Kurhi Maas
• 4 tbsp Khorisa
• 1 Tomato
• 2 cups Cauliflower florets (optional)
• 1 tsp Paas Phuron
• Salt, Turmeric powder and Mustard oil

METHOD

• Clean/Gut the fishes and rub with salt & turmeric powder
• Heat mustard oil and fry the fish pieces, keep aside
• In the same oil add paas phuron
• When the spluttering stop, cut and add the tomato, mix
• Add salt and turmeric powder
• Now add the cauliflower florets and mix well, cover with a lid
• After 3-4 minutes add a glass of water, cover
• When water start to boil, add the fish pieces, cover again
• After 2-3 minutes, add Khorisa, mix well and lower the flame and cook until done
• Serve with warm rice

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.

Boiled Fish with Khorisa

INGREDIENTS

• Fish (Any River Fish) - 5 medium pieces or 5-6 small fishes
• Khorisa (Bamboo Shoot Pickle) - 1 ladle
• Garlic - 8-10 cloves
• Bhot Jolokia - 1
• Salt - To taste

METHOD

• Boil water
• Add garlic cloves, bhot jolokia and salt
• Cover for 2-3 minutes
• Add fish, bring the heat to low and cover again
• When the fish gets cooked, turn off the heat and serve with warm rice

Fried Smoked Pork with Boga Bahak* Leaves

*-Justicia adhatoda/Adulsa/Malabar Nut

 Ingredients-

• Smoked Pork - 1/2 Kg
• Potato (Optional) - 2 (Diced)
• Tomato - 1
• Onion - 1
• Garlic - 5-6 cloves
• Ginger - 1 Thumb sized piece
• Boga Bahak Leaves (Grinded) - 5-6
• Green Chili - 5-6
• Mustard Oil - 1 Tbsp
• Turmeric powder - Half tsp
• Salt to taste

Method -

• Make a paste of the green chilies, ginger and garlic
• Heat mustard oil
• Add onion, fry till transperant
• Add tomato pieces and stir till oil separates
• Add potato pieces, turmeric powder and Salt, mix well, cover and cook on medium flame
• After 5-6 minutes add the smoked pork
• After 2-3 minutes add the green chili, ginger and garlic paste, mix well and cook on low flame
• After 4-5 minutes add the grinded boga bahak leaves, mix well and cook for another 1-2 minutes
• Serve

Jola-Mitha Bogori Asaar

Hot n Sweet Jujube Pickle

INGREDIENTS

• Jujube (Sun dried) – 250 gms
• Paas Phuron (Roasted and powdered) – Half cup
• Sugar – 5 tbsp (or to taste)
• Salt – 2 tsp (or to taste)
• Chilli Powder and Mustard Oil

METHOD

• Heat mustard oil
• Bring the heat to low
• Add the jujubes after a minute or so
• Add Sugar and Salt and mix well
• Stir occasionally and when the sugar melts completely add the paas phuron and chilli powder, mix well again and turn the heat off
•  Store in airtight containers when it cools down