Manimuni’r Joolot Diya Maas ( Fish in a gravy of Asiatic pennywort) Favorite Assamese Dish

Manimuni’r  joolot diya maas ( Fish in a gravy of Asiatic pennywort)



Ingredients:

• Manimuni (Asiatic Pennywort) 2 bundles 
• Fish 4 pices(small fish can use)
• Mustard oil 1 and 1/2 tblsp
• Chopped ginger and garlic 1/2 tsp
• Cumin seeds 1/2 tsp
• Bay leaf 1
• Red chili 1 whole halved
• Turmeric powder  1/2 tsp
• Cumin powder 3/4 tsp
• Salt to taste

Method Of Cooking:

• Heat 1 tblsp of oil in a pan and lightly fry the pieces of fish. 
• Remove from the pan and keep aside.
• To the same pan, add the rest of the oil . 
• When the oil heats, add the cumin seeds, bay leaf and halved red chillies.
• When the seeds splutter, add the reserved green liquid along with the ginger, garlic, turmeric and cumin powders,bring to a boil.
• Add the pieces of fish into the gravy and simmer over medium heat for about 10 minutes.
• As the gravy will not be much, kep spooning it over the fish as it simmers.

Serve hot as a accompaniment to rice and dal.

Chilli Paneer Favorite Indian Dish

Chilli  Paneer

Ingredients: 

• 350 gms Paneer
• 1 Egg
• 1/2 cup Corn Flour
• 1 tsp Ginger-Garlic Paste
• 2 cups Coarsely Chopped Onions
• 2 tbsp Sliced Green Chillies
• 1 tbsp Soya Sauce
• 2 tbsp Vinegar
• 1/4 tsp Ajinomoto
• Oil for frying
• Salt to taste
• Little Water

Method Of Cooking:

• Cut the paner into cubes. 
• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture. 
• Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. 
• Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. 
• Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes. 
• Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Sahi Paneer Favorite Indian Dish Very Tasty To Eat

Sahi  Paneer

Ingredients: 

• 250 gms cottage cheese (cut in cubes)
• 3 tbsp clarified butter 
• 1 inch piece of ginger (finely chopped)
• 1 green chili (slit lengthwise) 
• 1 onion (grated) 
• 4 tomatoes (chopped) 
• 2 brown cardamoms (crushed) 
• 1 bay leaf
• 1/2 cup beaten curd 
• 30 gms melon seeds or 2 tblsp cashew nut paste 
• Salt to taste
• 1/2 tsp cumin powder 
• 1/2 tsp red chili powder 
• 3/4 tsp garam masala 
• 2 tbsp tomato sauce 
• 1/4 - 1/2 cup milk 
• 1 tsp coriander leaves (finely chopped) 

Method Of Cooking:

• Soak the melon seeds or cashew nuts  for atleast 2 hrs and then grind them to a smooth paste.
• Heat 2 tbsp of ghee in a kadai.
• Add onion, ginger, green chili and brown cardamoms. 
• Cook till onion turns translucent.
• Add tomatoes, cover it and cook for 7-8 minute.
• Add curd and cashew nut or melon seeds paste.
• Cook for 3-4 minute and remove from fire.
• Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. 
• Strain the puree.
• Take a frying pan.
• Add 1 tbsp of ghee and add the above pureed paste and cook for 10 minutes on low flame till oil separates.
• Add salt, red chili powder, cumin powder, garam masala and tomato sauce. 
• Add enough water so that there can be thick gravy.
• Keep on low flame and cook for 5-7 minute. 
• Add paneer pieces and add milk and mix well and cook for 2-3 minutes. 

Serve hot garnished with coriander leaves rice or roti.

Mattar Paneer Yummy Indian Dish

Mattar  Paneer

Ingredients:

• 450gms /1lb shelled Mattar (green peas) 
• 250gms / 1/2lb Paneer
• 2 medium onions (chopped) 
• 6 cloves garlic
• 1 tbsp grated ginger
• 2 green chilies (chopped)
• 250gms / 1/2 lb tomatoes (peeled and sliced)
• Salt To Taste 
• 1cup curd / plain yogurt 
• 1 tsp turmeric powder 
• 1 tbsp coriander seeds 
• 4 bay leaves 
• 2 cups water 
• 1/2 cup ghee / vegetable oil 
• Garam masala powder 
• Chopped coriander leaves

Method Of Cooking:

• Make a paste by grinding together half the onions, the garlic and coriander seeds.
• Heat the ghee in a frying pan 
• Cut the paneer into 2.5-cm/1-inch cubes.
• Fry the paneer to a light brown and remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan 
• Add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. 
• Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes. 
• Add the mattar paneer sprinkled with garam masala and coriander.

Serve with  rice or roti or porotha .

Masala Omelette favorite Indian Breakfast Yummy Dish

Masala  Omelette

Ingredients:

• 2 Eggs 
• 1 meduim sized chopped Onion
• 1 small sized chopped Tomato
• 2 chopped Green Chilli 
• Salt to taste
• 1/2 tsp Garam Masala 
• A pinch of Curry Powder
• 1/2 tsp Cumin Seed Powder
• 1 tsp Olive Oil

Method Of Preparation:

• Beat the eggs thoroughly in a bowl .
• Add the onions, tomatoes and the green chillies.
• Mix it thoroughly.
• Add the garam masala powder, curry powder and salt. mix well.
• Heat the oil in a non stick pan
• Add the cumin seeds.fry for a few seconds over a medium flame.
• Pour the egg mixture and cook on both sides till light brown in colour.

Serve hot.

Dal Makhani Very Popular Indian Dish

Dal  Makhani

Ingredients:

•  Whole black gram (sabut urad) 1/2 cup
•  Red kidney beans (rajma) 2 tablespoons
•  Salt to taste
•  Red chilli powder 1 teaspoon
•  Ginger,chopped 2 inch piece
•  Butter 3 tablespoons
•  Oil 1 tablespoon
•  Cumin seeds 1 teaspoon
•  Garlic,chopped 6 cloves
•  Onion ,chopped 1 large
•  Green chillies,slit 2
•  Tomatoes,chopped 2 medium
•  Garam masala powder 1 teaspoon

Method Of Cooking:

• Wash and soak sabut urad and rajma overnight in three cups of water.
• Drain and pressure cook sabut urad and rajma in three cups of water.
• Add salt and half the red chilli powder ( can add half the ginger too if wish) for three whistles.
• Open the lid and see if the rajma is totally soft.
• If not cook on low heat till the rajma becomes totally soft.
• Heat butter and oil in a pan.
• Add cumin seeds. 
• When they begin to change colour, add ginger, garlic and onion and sauté till golden. 
• Add slit green chillies, tomatoes and sauté on high heat. 
• Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. 
• Add the cooked dal and rajma along with the cooking liquour.
• Add some water if the mixture is too thick.
• Add garam masala powder and adjust salt. 
• Simmer on low heat till the dals are totally soft and well blended. 

Serve hot with roti or Nan or parathas.

Prawns Masala Delicious Indian Dish

Prawns Masala

Ingredients:

• Prawns 500gm.
• Onion - 1
• Dry red chili - 2 or 3
• Ginger 1"
• Garlic 1"
• Tomato 1no
• Curry leaves
• Chili powder - 1 tsp 
• Tumeric Powder - 1/2 tsp
• Corinder powder - 1tsp 
• Garam masala - 1/2tsp
• Pepper powder - 1tsp
• Rice powder (optional)
• Salt to taste

Method Of Cooking:

• First clean the Prawns and keep aside.
• Put little chili powder, turmeric powder, Pepper powder, Salt to the Prawns and mix it.
• Make sure that all this spices coat throughly on the prawns.
• Leave it aside for some 30 mints. 
• Now chop the Onions and tomatoes into small pieces, chop ginger and garlic as well.
• After 30 mnts take out the marinated prawns and springle some rice powder on it.
• No need to dip the prawns in rice powder and all, just lightly put little rice powder on the prawns and mix it. Next to slightly shallow fry the prawns. 
• Fry it on medium heat.
• Remember not to cook prawn for long time as it will become hard if its cook for longer time.
• When its almost 90% cooked take it out and keep aside to cool down.
• Take a non stick pan, add oil and splutter mustard, add dry red chili and curry leaves.
• Add the chopped ginger, garlic and saute for few seconds. 
• Add the onions , salt and saute till the onions gets cooked, it need not become golden brown. 
• Then add the tomatoes and make a thick dry gravy. 
• Add the chili powder, Turmeric powder, Garam masala and corinder powder, stir nicely and cook for few more minutes. 
• Now add the prawns to the dry gravy. 
• After adding the prawns, close the lid of the pan and leave it for sometime on medium heat , almost 5 mnts will be enough. 

Sojina Ful, Xoru Alloo Koni Bhoja( Drum Stick Flower, Baby Potatoes and Eggs) Favorite Assamese Dish

Sojina Ful, Xoru Alloo Koni Bhoja( Drum Stick Flower, Baby Potatoes and Eggs)

Ingredients:

• Drum Stick flowers - 2 cups, cleaned.
• Baby potatoes - 1/2 cups, cut in half.
• Onion - a small one. Chopped. 
• Salt and Turmeric as per taste
• Egg - 1, beaten.
• Oil - 3 table spoons.

Method Of Preparation:

• Heat the oil in a wok.
• Add onion and fry till light brown. 
• Add the potatoes and cover.
• Let it cook till half.
• Now add salt and turmeric and mix it. 
• Add the flowers and mix.
• Let it cook for a while. 
• Do not cover. 
• Keep the flame low and let it cook till the potatoes are cooked completely. 
• When the potatoes are cooked, add the beaten eggs, mix and remove from the flame.
• Let the egg be fried. 

Serve as a side dish with rice or roti.

Mushroom Matar or Khumbh Matar Ki Subzi Very Tasty And Favorite Indian Dish

Mushroom Matar or Khumbh Matar Ki Subzi

Ingredients:

• Mushroom(khumbh in Hindi) 1 packet
• Green peas ½ cup 
• Onions 2
• Garlic 2 -3 
• Ginger ½ inch 
• Greek style thick yogurt 2-3 tbs 
• Kitchen king masala 2-3 tsp 
• Red pepper powder 2-4 tsp 
• Black pepper powder 1 tsp 
• Sugar 1 tsp 
• Salt as per taste
• Small tomato 1

Method Of Cooking:

• Marinate the button mushrooms in yogurt 1 tsp,  red pepper powder 1tsp,  black pepper powder 1 tsp and salt for few mintues before make the curry.
• Now heat up a saucepan and add vegetable oil/mustard oil/sunflower oil/canola oil (which ever is available).
• Now add ginger/garlic and fry them to a nice golden brown.
• Add in chopped onions and fry them well.
• Add in chopped tomatoes
• Now mix in kitchen king masala and rest of red pepper,black peper powder and turmeric powder with a little bit of water in a small bowl or katori.
• Add this masala mixture to the above fried masala.
• Fry them well and now add in the marinated mushroom and green peas.
• Cover the saucepan and let it simmer slowly at low. 
• Do not hurry and turn the flame to high .
• Be patient and it will turn out nice red colour curry.

Serve with rice or chappat.

Chingri Macher Kofta Favorite And Very Tasty Bangali Dish

Chingri Macher Kofta 

Ingredients:

For Kofta

• 2 big size onions (finely chopped)
• salt to taste 
• 500 gms prawns (small)
• 2 tblsp breadcrumbs
• 2 tsp mustard oil
• 4 green chillies (finely chopped)
• 2 tblsp ghee
• 2 bay leaves 
• 1/2 cup coconut
• 1 tblsp coriander leaves chopped
• 1 egg

Grind To A Paste

• 1 large Onion
• 2 " Turmeric
• 1 " Ginger 
• Garam masala

Method Of Cooking:

• Wash the prawns. 
• Then boil them.
• When cooked, grind to make a smooth paste.
• Mix in the salt, onions, green chillies and cut coriander leaves.
• When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in bredcrumbs.
• Fry in hot mustard oil and keep aside.
• Extract milk from the coconut.
• Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.
• Heat up oil in a saucepan.
• When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes.
• Stirring all the time and adding a little water to keep the spices from scorching.
• Gradually stir in the coconut milk extract and a little salt.
• Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick.
• Pour out pure ghee on top just before serving.

Butter Masala Chicken Favorite Indian Dish And Very Tasty To Eat

 Butter Chicken

Ingredient: 

• Butter 100 grams
• Cashewnuts 4  piece
• Coriander leaves 1 springs
• Coriander pdr. 1 tbsp
• Crushed fenugreek leaves 1/2 tsp
• Cumin seeds 1/2 tsp
• Fresh cream 100 ml
• Ginger garlic paste 1 tsp
• Green chillies 2 slice
• Oil 2 tbsp
• Onion 1 piece
• Raw chicken slices 500 grams
• Red chilli powder 1 tsp
• Red chilli powder 1 tsp
• Salt to taste
• Sugar 1/2 tsp
• Tomato 200 grams

Method Of Cooking:

• Cut chicken into thin slices and apply ginger garlic paste ,salt ,chillipdr and shallow fry in oil and set aside.
• To the leftover oil add ,cumin,onion,ginger garlic paste , onion ,tomatoes, cashewand other spices and cook covered with little water till everything is mashed up.
• Put it in a blender and add to hot melted butter and cook on a medium flame season ,color and add chicken and cook for few more minutes

Serve  With  Butter  Nan. 

Mixed Dal Adai Recipe Favorite And Very Tasty South Indian Recipe

Mixed Dal Adai Recipe


Ingredients:

• Thuvar dal 2 cups
• Channa dal 1 cup
• Urad dal 1/2 cup
• Moong dal 4 t-spoons
• Cream of Rice 1.5 cups
• Red chillies 8
• Green chillies 4
• Hing 1/4 t-spoon
• Salt to taste
• Cooking oil

Method Of Cooking: 

• Rinse and soak thuvar dal, channa dal, urad dal, moong dal, and cream of rice together in 6 cups of water.
• Grind the above coarsely with salt, hing, green chilles and red chillies.
• Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t-spoon of oil around it.
• Let it cook on this side for a few minutes.
• Then turn over to the other side, and put 1 t-spoon of oil around it.
• Wait till the adai turns brown.

Serve it hot with any chutney, or with some jaggery.

Sour Fish Curry Favorite And Very Tasty Assamese Dish

Assamese Sour Fish Curry

Ingredients:

• Coriander seeds 1 tbsp 
• Cumin seeds 2 tsp 
• Ground tumeric 1/2 tsp 
• Black peppercorns 1 tsp 
• Fresh ginger (10g),2cm piece grated or chopped coarsely 
• Cloves garlic 2nos
• Sunflower oil
• White firm fish  400g 
• Brown onions,2 medium sliced thinly
• Black mustard seeds 1 1/2 tsp 
• Fresh curry leaves 4 dried 
• Water 180ml 
• Chicken stock powder 1 tsp 
• Lime juice 2 fresh 
• Fish sauce 1 tbsp 

Method Of Cooking:

• Using a small pan, dry fry coriander seeds, cumin seeds and tumeric until fragrant.
• Form a paste by crushing the peppercorns, ginger, garlic and chili with pestle and mortar.
• Heat some oil in a large frying pan, pan-fry the fish fillet until cooked and lightly brown.
• Remove the fish from the pan and keep oil.
• Clean the pan and heat some oil, stir fry the onion, mustard seeds and curry leaves until the onion becomes lightly brown and translucent.
• Then add the fried spices, keep stirring until fragrant.
• Dissolve the chicken stock powder in the water and add into the pan.
• Then add in the lime juice and fish sauce.
• Bring the mixture to boil and then add the fish back into the pan. 
• Simmer for about 5 mins or until the fish is cooked.

Xoriohor Maasor Jhol (Fish Curry with Mustard) Favorite Assamese Dish

Xoriohor Maasor Jhol (Fish Curry with Mustard)

Ingredients:

•  Fish - 1 lb. cleaned catfish
•  Half teaspoon turmeric
• 2 green chillies
• Cumin+corriandar powder 1 teaspoon
• 1 chopped onion
• 1 teaspoon mustard seeds
• 2 teaspoon yogurt
• 2 cloves garlic
• Pinch of ginger
• 2 tbsp water
• Salt to tast
• 3. 1 tbsp cooking oil.

Method Of Cooking:

• Wash the fish and cut to about 3/4 inch pieces and keep aside.
•  Mix the all Ingredients together into a fine paste.
•  Marinate the fish pieces in this paste for about 30 min.
• Heat 1 tbsp oil in a skillet or large pan.
• Fry the marinated fish pieces for about 5 min.
• Add the rest of the paste and cook for another 20 min.

Serve with rice.

Dhekia Xaak Bhajj( Fiddlehead fern stirfry ) Very Tasty Assamese Dish

Dhekia Xaak Bhajj( Fiddlehead fern stirfry )

Ingredients :

• 500 grams Dhekia Xaak (Fiddlehead fern )
• 2 tbsp Bengal gram
• 2 green chili
• 2 clove garlic sliced
• 3 tbsps mustard oil
• ½ tsp Turmeric powder
• Salt to taste
• 200 grams potatoes cubed

Method:

• Wash ,drain and chop the greens.
• Wash and soak the Bengal gram for an hour and boil slightly.
• Heat mustard oil in a a pan.
• Add the green chili and sliced garlic.
• Add potato cubes followed by the turmeric and salt.
• Saute the potatoes and spices.
• When potatoes are almost cooked add the bengal gram and the chopped greens and stir upon medium heat till dry and done.

Serve Dhekia  Xaak Bhaji with rice.

Kolphool Paro Manghor Jalukia Or Pigeon Meat With Banana Flower Assamese Dish Very Tasty To Eat

Kolphool  Paro Manghor Jalukia Or Pigeon Meat With Banana Flower

Serves: 4 people

 Ingredients:

• 500 gms of pigeon meat  (make the pieces small, cut with the bones)
• 1 fresh whole banana flower
• 1 medium sized potato
• 6 cloves of garlic
• 1 inch of ginger
• 2 red chilies
• 1 tablespoon of whole black peppercorns
• 1 teaspoon of turmeric powder
• 1/2 teaspoon of cumin powder
• Salt to taste
• 2 Bay leaves
• 1 teaspoon full of the mixture of whole cumin seeds, fenugreek seeds, mustard seed, ajwain seeds and black cumin seeds in equal quantities
• Cooking oil ( mustered oil, its better)

Method Of Cooking:

Cooking Time: 20 - 30 minutes

• Peeling out the layers of banana flower.
• Remove first 2-3 layers.
• Find a ring of smaller white colored slender projections.
• These are the actual flower part of the entire big piece of the banana flower.
• The outer layers basically designed to protect them. 
• Cut of the top and bottom portions out of the white part.
• Wash the entire white part which  have before cutting.
• Then chop into fine pieces. 
• Add some salt into the chopped pieces and using hand, mash them.
• Some water will come out from the mashed pieces.
• The mashed output would turn to a darker shade.
• Drain out the water and keep the mashed banana flower aside. 
• This step is important so that the basic taste of the banana flower is removed.
• Make a paste of ginger and garlic.
• Cut the potato into 8 wedges of equal size and fry them till they are half cooked and set aside.
• Heat a wok (kadai) and put some cooking oil. 
• Once the oil is hot and vapor starts coming out, reduce the flame a bit and crackle the mixture of cumin seeds, fenugreek seeds, mustard seeds and black cumin seeds. 
• Add the dry red chills and the bay leaves.
• Add the ginger garlic paste and fry them for 2 minutes in medium low flame. 
• Once the smell of garlic starts coming, add the pigeon meat and the mashed banana flower portions.
• Mix the entire mixture well.
• Add turmeric powder and the cumin powder.
• Keep stirring and fry them on medium high flame for 5-7 minutes. 
• Now reduce the flame to minimum and cover the kadai with a lid.
• Let it simmer for say 15 minutes. 
• Keep checking periodically to ensure the meat does not stick to the vessel.
• Generally the banana flowers will release some water and the meat gets cooked in that water. 
• Add some water if the meat might be burnt.
• After cooking for fifteen minute, uncover the pan but do not increase the heat.
• Put the potato wedges and salt to the curry and mix them well. 
• Cook the curry till the water evaporates and the banana flower mash is reduced to very fine size.
• Check if the meat has become tender. 
• Do not add more water now but make sure the curry does not become too dry.
• Coarsely grind the black peppercorns and add them to the curry and keep stirring for say 5 more minutes.
• If the meat has become tender of satisfaction turn off the heat and curry is ready.

Serve hot with rice or roti.

Chapor Ghonto Delicacy Dish Of East Bengal.

Recipe of Chapor Ghonto 

Chapor 

Ingredients : 

• Matar dal (spilt peas) – 200 gms
• green chillies (split, seeded and finely chopped) – 1 – 2 pcs
• Oil – to shallow fry
• Salt – to taste

Method Of Preparation:

• The matar dal should be soaked overnight.
• Then coarsely ground with the chillies.
• Salt should be added and the batter should be whipped.
• It should be shaped into small round cakes (2 inch, 1/4 inch thick).
• Shallow fry on a greased pan.

Ghonto

Ingredients:

• Medium potatoes – 150 gms
• Potol – 100 gms
• Jhingey – 100 gms
• Brinjal – 200 gms
• Chapor – already prepared
• Cholar dal – 25 gms
• Ghee – 200 gms
• Bay leaves / Tejpata – 2 pcs
• Dried red chillies / Sukno lanka – 2 pcs
• Panch Phoron – few grains
• Ginger paste – 1 tbspn
• Sugar – to taste
• Salt to taste

Method Of Preparation:

• Dice all the vegetables.
• Heat ghee to a smoking point.
• Then reduce the heat and add the bay leaves, chillies, and Paanch phoron.
• Then add the vegetables,
• Stir fry for 3 minutes add water.
• Let it cook on low heat.
• Add sugar and salt .
• When the vegetable softens, add the ginger paste.
• Mix the chapor and take it off the flame. ( Can also steam the vegetables before & add them in ).
• This simple dish with hardly any masalas was very flavourful. 

Cooking utensils required to prepare Chapor Ghonto As Follows :

• Non Sticky Flat Tawa
• Non Sticky karai 
• knife,
• Peeler
• Slicer 
• Khunti,
• Strainer Chanta.

Pork With Bamboo Shoot Or Baah Gajor Gahori Very Tasty Assamase Dish

Pork With Bamboo Shoot Or Baah Gajor Gahori
Ingredients:

• Fresh Pork Meat  1 Kg. (cut into small pieces as shown in the photo)
• Bamboo Shoot  150 gms  (Grated)
• Bhot Jolokiya (Raja Mircha)1no
• Dried Red Chilies - 8 nos 
• Garlic 8 cloves
• Ginger 1 inch
• Onions 2 nos
• Salt to taste
• Fresh coriander 1 bunch

 Method Of Preparation:

• Wash the meat properly and keep a few fat pieces (5-6 medium sized) aside from rest of the meat
• Take the garlic cloves, remove the skin, and then crush them to a coarse paste. 
• Need not be a fine paste.
• Crush ginger and mix it with the garlic.
• Make separate paste of the red chilies. Or can keep them as flakes.
• Cut the onions in thin slices
• Put a wide pressure cooker on stove and heat it in medium flame till its complete dry and warm. Do not over heat the cooker.
• Put the fat pieces which you kept separately after washing into the cooker and make sure they do not stick to the cooker.
• Keep stirring the pieces with medium flame one.
• Oil will come out from the fat pieces slowly and the color of the fat pieces will turn from golden to light brown. 
• Once sufficient amount of oil comes out, put the cut onions in the cooker and stir fry them till they become golden brown.
• Then put the rest of the pork in the cooker and increase the flame.
• Once oil starts coming out reduce the flame and put the ginger garlic paste you prepared.
• Mix them well with the meat and cover the cooker and leave it for 2-3 minutes.
• Uncover the cooker and put the red chilly flakes and put the flame at medium heat. 
• Keep frying them for sometime and then put the lid back and let it cook on low heat.
• Once the meat is somewhat cooked, put the bamboo shoots in the cooker and mix them with the meat by stirring.
• Put the lid back on the cooker and reduce the flame.
• Keep it covered for 5 minutes.
• Keep frying them in low flame till they start to melt.
• Add salt.
• Add hot water to cover the meat and increase the flame. 
• The gravy should be deep golden brown to red in color. 
• Once the curry starts boiling, put the lid clipped on the cooker and let pressure cook it for 5/6 whistles.
• Take the cooker out of the stove and let it cool naturally, open the cooker, put it back on the stove and mix the curry and the meat properly.
• Serve with rice.

Pork dry fry Very Very Tasty to Eat Indian Food

Pork dry fry

Ingredients:

• Pork (fats portion) half kilo (cut into small pieces)
• 1 garlic 
• 3 large onions (chopped)
• 13-14 cloves of garlic
• 1 teaspoon full of red chilli powder
• 1teaspoon full of oil
• A pinch of pachphuran
• 1 tea spoon full of cumin powder
• Salt, turmeric and green chillies as per taste.

Method Of Cooking:

• Washed properly. 
• Garlic, green chillies and ginger mix and paste it. 
• Add oil on kadai and when oil is hot allow pachphuran to split. 
• Then add the pork with salt, cover and keep in sim. 
• Stir in between
• When water from meat will get dried and pork will start to yield oil, add the onion .
• Fry the same for sometime.
• Add the garlic, ginger and chilli paste, turmeric and chilli powder.
• Add little water in between if necessary.
• Fry till pork is cooked.
• Tastes best when taken hot.

Hanhor Mangxo Komora (Duck meat with Ash Gourd) Traditional Assamese Dish Very Tasty To Eat

Hanhor Mangxo Komora (Duck meat with Ash Gourd)

Serves: 4 persons 

Ingredients:

• Duck meat 750 gms 
• A portion of ash gourd 350 gms
• 2 medium sized red onions
• Dry Red Chillies 
• Cumin Seeds (whole)
• Coriander seeds
• Black Peppercorns ( need this bit more than other garam masala items)
• Bay leaves medium sized 2 nos
• Garlic medium sized 8 - 10 cloves
• Ginger 1 inch
• Green Chilies 3 nos. slit length wise
• Turmeric powder 1 tablespoon
• Salt to taste
• Cooking Oil, preferably mustered oil 4 tablespoon
• Coriander leaves for garnishing

Method Of Cooking:

•  Wash the duck meat and cut it small pieces and strain out and set aside to dry.
•  Cut the ash gourd into small cubes of one by one and half inch size and keep aside.
•  Make a paste of ginger and garlics.
•  Heat a pan without putting any oil and put cumin seeds, coriander seeds, dry red chilies and black pepper corns and stir them till the smell start to come out. Do not burn them.
•  Grind the hot garam masala together to a powder.
•  Grate or grind the onions to make a coarse paste.
•  Heat a wok (kadai) or heavy bottom deep frying pan and put the mustered oil to get warm. Make sure to put as much oil as required to get the grated onions to get fried well without burning.
•  First put the bay leaves into the hot oil and then throw the slit green chilies.
•  Then put the grated onion in the pan and keep frying them on medium high flame till they turn golden brown and oil starts to come out of the paste.
•  Put the duck meat pieces in the kadai and mix them well with the onions and keep frying them for 5 to 7 minutes in medium high flame.
•  Add turmeric powder.
• Add the ginger-garlic paste and mix well. 
• Reduce the flame and keep frying for another 10 minutes.
•  If duck meat had some fat, oil will start to come out by now.
• Now add a little water to the garam masala powder which made earlier and add the paste to the meat and mix them well.
• Add a tea spoon of sugar to caramelize if you want.
• Cover the pan with a lid and leave it for sometime so that the aroma of the spices is reserved.
• Now put the ash gourd pieces in the pan and mix with the meat and masala and fry for 2-3 minutes in high heat.
• Add some hot water so that meat does not get burnt and stick to the pan.
• Do not put much water; just add as much as to marginally cover the meat.
• Add salt to taste.
• Reduce the flame and put the lid back on the pan and leave it for 15 minutes or so till the pieces of ash gourd starts to melt.
• Keep checking and stirring so that it does not stick to the base of the pan.
• Gradually the fat of the duck meat would be released and the resultant product would be a oily gravy.
• Check if need more gravy. If want, pour some water, but this dish would be more enjoyable with less gravy.
• Garnish with fresh coriander leaves.
• Serve with hot steamed plain raice (bhat), arahar daal and lemon (kaaji nemu).

Paper-wrapped Chicken Very Tasty Chinese Dish

Paper-wrapped Chicken
Ingredients:

• 2 pounds skinless, boneless chicken breasts
• Marinade:
• 3 tablespoons soy sauce
• 3 tablespoons oyster sauce
• 1 slice ginger, shredded
• 1 tablespoon sesame oil
• 1 tablespoon dry sherry
• 3 teaspoons sugar
• 1/2 teaspoon five spice powder

Other:

• 3 - 4 Chinese dried mushrooms
• Softened and thinly sliced (24 slices, 1 for each packet)
• 3 green onions, thinly sliced on the diagonal (2 - 3 slices for each packet)
• 24 sprigs cilantro (coriander leaves)
• 24 6-inch squares of cellophane paper, cooking parchment paper, or aluminum foil
• peanut oil for deep-frying

Method Of Preparation :

• Cut the chicken into thin slices roughly 2 1/2 inches long (to make 48 slices).
•  Pound lightly on the back of the chicken to tenderize.
• Mix together the marinade ingredients and marinate the chicken for one hour.
• After the chicken has been marinating for 45 minutes, add the mushrooms and green onions. This allows them to absorb the marinade.
• To wrap the chicken: paper-wrapped chicken is normally wrapped envelope style. 
• Take a square of paper and lay it out in front .
• Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
• Bring the bottom flap up over the chicken. 
• Fold the right side over toward the middle, then the left side, so that one is overlapping the other.
• Fold the top flap down, tucking it inside the opening to seal the package. 
• It is very important to make sure the packets are well sealed so that no oil seeps in.
• Heat wok and add oil for deep-frying. 
• When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok.
• Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
• Drain on paper towels. Continue deep-frying the rest of the packets.
• Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers.

Tel Pitha (Delicious Fried Pitha) Traditional Dish In Assam Very Tasty To Eat

Tel Pitha (Delicious Fried Pitha)

Ingredients

• Sticky rice: 1 ½ cups
• Rice: 3 ½ cups
• Grated jaggery: 1 ½ cups
• Water: ½ cup
• Grated lemon rind: 1 tsp
• Ground pepper: 2 level tsps
• Mustard oil: for deep frying 

Method Of Preparation :

• Soak both the rice together for an hour. Drain well.
• Pound the rice together to a fine powder. Sieve
• In a mixie mix the jaggery with water to a smooth paste
• Add the jaggery paste to the rice powder.
• Sprinkle lemon rind and mix well.
• Keep covered for four hours.
• Heat mustard oil in a karahi. With a tablespoon drop batter to the oil.
• Deep fry the pithas one by one till golden brown upon medium heat.
• Serve Tel Pitha with a cup of hot tea.

Til Pitha (Sesame Pancake) Traditional Dish In Assam Very Tasty To Eat

Til Pitha (Sesame Pancake)

Ingredients:

• Sticky rice: 1 kg
• Black sesame seed (til): 400 gms
• Jaggery (grated): 750 gms
• Orange rind: as per taste 

Method Of Preparation:

• Soak the rice for 3-4 hours. Drain well.
• Pound the rice to a fine powder. Sieve twice with a very fine sieve
• Keep in an airtight container in a compact condition.
• Clean, wash and dry the sesame seed before hand.
• Stir fry dry in small portions in a karahi. 
• When the sesame starts to crackle remove the sesame seeds from fire. Pound coarsely.
• Mix the pounded sesame seed well with grated jaggery and orange rind.
• Heat a griddle. Take a handful of rice power and spread thinly in round shape.
• Sprinkle sesame and jaggery mixture on the pitha and fold the pitha .
• Keep aside for a while on the side of griddle so that the pitha is crisp. Turn once.
• Serve Til Pitha hot. Can be stored fresh for 2 weeks.
• Before serving warm the pithas in a warm oven for two minutes.

Kharisar Chutney (Fermented Bamboo Shoot Dish)Very Tasty Assamese Dish

Kharisar Chutney (Fermented Bamboo Shoot Dish)

Ingredients:

• Young and tender bamboo shoot: 1 (500 gms
• Green chillies: 10
• Mustard oil: 100 ml
• Chilli powder: 1-3 tsps
• Turmeric powder: ½ level tsp
• Salt: to taste 

Method Of Cooking:

• Peel, clean and wash the bamboo shoot.
• Grate the bamboo shoot .
• Store in glass bottles along with the fresh chillies.
• When after 2 weeks a tangy smell emanates the Kharisa is almost ready to relish as chutney.
• To the fermented bamboo shoot add mustard oil, chilli powder, turmeric powder and salt to taste.
• Mix well. Can also add green chillies.
• Serve Kharisar Chutney with parathas. Can also relish with rice, fritters and fish fry.

Thekera Dia Maasor Tenga Fish Curry Unique Cuisine Of Assam

Thekera Dia Maasor Tenga

Ingredients :

• 500 gms: Catfish or any small fish cut to about 3/4 inch pieces.
• Thekera for the typical sour taste (or alternatively use lime juice or juice of tomato).
• 1/2 tea spoon: Turmeric powder.
• Green chilies, chopped, and to be used as per hotness desired or chili powder as per taste.
• 1 tea spoon: Panch Foran (Mixture of fenugreek seeds, kala jeera, fennel seeds, cumin, radhuni).
• Oil, Preferably mustard oil.
• Salt to taste.

Method Of Cooking Thekera Dia Maasor Tenga:

• Mix a thekera or lime juice or tomato juice in a cup of water (water depending on the desirable amount of gravy - 1 thekera is good enough for only one cup of water).
• Leave for around 1/2 hour.
• Coat fish with turmeric and salt and leave to marinate for 5 minutes.
• Mix chili powder if using.
• Heat oil and lightly fry the fish taking care not to break them. However, if the fish breaks a little, it will add to make a thick gravy which is also tasteful.
• Strain and remove the fish
• Heat some more oil; bring down the flame and sauté the panch foran till the smell starts to come out.
• Add green chilies to the sauté.
• Add the cup of water soured with Thekera.
• Add additional cups of water as required.
• Add salt as per taste.
• Increase the flame and let boil.
• When the mixture comes to boil, add the fried fish.
• Reduce flame and let it simmer for some 10-15 minutes.
• Check consistency.
• Remove from flame and serve with rice.

fish curry unique to the cuisine of Assam

Butter Palak Chicken Most Popular India's Chicken Dish

Butter palak chicken

Ingredients:

• Butter 2 tablespoons 
• Garam masala 1 tablespoon 
• Garlic cloves  4 (finely chopped)
• Onions 2 medium-sized  (sliced)
• Tomatoes 2 medium-sized   (chopped)
• Dhaniya powder 1 teaspoon 
• Pepper to taste
• Salt to taste
• Spinach leaves  1 bunch (chopped)
• Chicken 1kg.(medium cut pieces)

Method:

• Skinned and washed 
• Melt butter in a pan and add the garam masala to it.
• Add in onion, garlic, spinach, tomatoes, dhaniya powder, pepper and salt. 
• Mix well and sauté until the tomatoes soften.
• Add the chicken pieces to the pan.
• Cook on medium heat until chicken is done.
• Serve with a dollop of butter and enjoy with chapaati or naan.

Spicy coconut prawns Very Tasty Prawn Dish

Spicy coconut prawns 

For Two Person
Ingredients:

• 24 raw tiger prawns in their shells, heads removed
• 8 tbsp. unsweetened coconut milk

For the marinade:

• 6 cloves of garlic, finely chopped 
• 4 tbsp. chopped fresh coriander
• 1/2deseeded and finely chopped
• 3 tbsp. vinegar
• 2 stalks of lemon grass, finely chopped (or rind of 1/2 lemon)
• 8 tbsp. oil
• 4 green chillies, finely chopped
• 1 tsp. coarsely crushed dried chillies
• 2 tsp. sugar
• a few boiled noodles
• hot sauce to serve 

How To cook:

• Place the prawns in a shallow dish.
• Combine all the marinade ingredients in a bowl.
• Pour the marinade over the prawns ensuring the prawns are well coated with the marinade.
• Marinate for 30 mins.
• Drain the prawns and reserve the marinade.
• Thread 3-4 prawns on a wooden skewer.
• Thread so as to pierce each prawn twice.
• Barbeque over medium hot coals, until the prawns are pink.
• Combine the reserved marinade with the coconut milk in a pan and heat over the barbeque for 5-6 mins, until the sauce thickens.
• Place the prawns on a bed of boiled noodles.
• Pour some hot sauce over the prawns and serve.

Chilly Prawn Indian's Favorite Spicy Dish

 Chilly Prawn 

Ingredients

• Prawn - 1 cup 
• Onion - 1 no
• Green chillies - 4 nos
• Capsicum - 1 no
• Salt - As reqd
• Pepper - 1 tsp
• Sugar - A pinch 
• Soya Sauce - 1 tbsp
• Ajinomoto - A pinch 
• Garlic - 1 tsp
• Ginger - 1 tsp
• Spring onion - 1 tbsp
• Oil for deep frying

 For the batter. 

• Allpurpose flour(Maida) - 2 tbsp
• Corn flour - 2 tbsp
• Egg - 1 no
• Salt - As reqd
• Pepper - A pinch 
• Sugar - As reqd
• Ajinomoto 

 Method of Cooking Chilly Prawn:

• Mix all the ingredients for the batter. 
• Dip the cleaned prawn in it and deep fry it in oil.
• When it turns to reddish brown, drain and remove
• Heat a little oil in a pan.
• Add chopped garlic and when it turns golden brown.
• Add chopped ginger, green chilly, onions and capsicum one by one and toss them well.
• Add the fried prawn to this along with salt, pinch of sugar, pepper powder, ajinomoto, soya sauce and toss it well by adding little water. 
• When half cooked, add the spring onions and mix well.
•  Serve hot with steam rice.