Paleng Xaakor Maachor Jhol (Fish Curry with Spinach) Very Tasty Indian Dish

Paleng Xaakor Maachor Jhol (Fish Curry with Spinach)


Ingredients:

• Fish: 10 pieces.
• Salt and turmeric powder: to rub on the fish pieces.
• Oil: for frying the fish pieces.
• Spinach: 250 gms.
• Onion: 1 medium size.
• Potato: 2 medium size.
• Ginger: 1 (1 inch length).
• Mustard oil: 2 tbsps (for cooking).
• Panch phuron: ½ level tsp.
• Turmeric powder: level tsp.
• Hot water: 500 ml.
• Fresh ground pepper: 1 tsp.
• Salt: to taste. 

Method:

• Clean, wash and drain the fish pieces.
• Clean, wash and drain the spinach. Chop the spinach.
• Peel and wash the potatoes and make desired size pieces.
• Peel, wash and chop the onion.
• Peel, wash and crush the ginger.
• Rub salt and turmeric powder to the fish pieces.
• Heat mustard oil and fry the fish until half done.
• Heat fresh mustard oil. Add panch phuron. 
• When it turns red add onion and fry them until soft.
• Add chopped spinach and the potatoes. Keep the fire moderate.
• Sprinkle salt and turmeric powder. Stir for a minute and cover.
• Stir oMethodasionally. When dry add hot water. Bring to boil.
• Cover and simmer for about 10 minutes.
• Add fish and crushed ginger.
• Simmer till the fish is soft. Sprinkle fresh ground pepper.
• Enjoy Paleng Xaakor Jhol on a chilly winter night.

Assamese cuisine Narasinghar Lagot Maach (Fish with Curry Leaves) Very Tasty Dish

Narasinghar Lagot Maach (Fish with Curry Leaves)

Ingredients:

• Fish: 6 pieces.
• Salt and turmeric powder: to rub on the fish pieces.
• Oil: for frying the fish .
• Curry leaf paste: ½ cup.
• Mustard oil: 2 tbsps.
• Whole pepper: 20.
• Bay leaves: 2.
• Dry red chilli: 1.
• Crushed garlic: 2 tsps.
• Whole pepper: 1 tsp.
• Turmeric powder: ½ level tsp.
• Salt: to taste.
• Warm water:200 ml.
• To garnish: fresh ground pepper - 1 tsp. 

Method:

• Clean, wash and drain the fish.
• Rub salt and turmeric powder on the fish pieces. 
• Heat mustard oil and half fry the fish pieces.
• In 2 tbsps of mustard oil add whole pepper, bay leaves, dry chilli and crushed garlic one by one.
• When the garlic changes colour add curry leaf paste, turmeric powder and salt.
• Stir upon low fire for half a minute.
• Add hot water and bring to boil by increasing heat.
• Add the fried fish. Simmer covered for 6-8 minutes or until the fish is tender and the curry thickens.
• Garnish with fresh ground pepper powder.
• Serve hot Narasinghar Logot Mach with rice.

Assamese Favorite Dish Patot Dia Mach (Baked Fish) Very Tasty To Eat

Patot Dia Mach (Baked Fish)

Ingredients:

• Boneless fish: 500 gms.
• Banana leaf: 1
• Finely chopped onions: 2 medium sized.
• Chopped green chillies: 1 tsp.
• Lemon juice: 1 tbsp.
• Mustard oil: 1 tbsp.
• Salt: to taste .

Method:

• Make eight pieces of the fish.
• Clean, wash and drain the fish.
• Clean the banana leaf. Dry it and pass over low fire to make the leaf pliable.
• Mix half of the chopped onions, green chillies and lemon juice to the fish.
• Mix together in a bowl with the fish.
• Put the fish along with the mix ingredients on the banana leaf and wrap it into a parcel.
• Secure the parcel with a string. Place the parcel on a griddle over a moderate heat.
• Roast on both sides till one gets the aroma of the burnt leaf and baked fish.
• Remove the parcel from fire. Open the parcel.
• Add the remaining chopped onion and mustard oil to the baked fish. Mash and mix.
• Serve Patot Diya Mach as a side dish of a meal.

Assames Dish Tiyahor Khar (Cucumber Khar) Very Tasty

Tiyahor Khar (Cucumber Khar)
Ingredients:

• Cucumber: 2 (500) gms.
• Mustard oil: 2 tbsps.
• Fenugreek seeds: a pinch.
• Garlic cloves: 6.
• Fresh chillies (optional): 2.
• Salt and sugar: to taste.
• Kolakhar (Indigenous soda): 1 tbsp.
• Ginger paste: 2 tsps.
• Salt and sugar: to taste.
• Mustard oil: 1 tbsp.
• To garnish: fresh red chillies. 

Method:

• Peel, wash and dice the cucumber.
• In a karahi heat oil. Add fenugreek seeds. When black remove from oil.
• Add garlic, cucumber and green chillies. Sprinkle salt and sugar.
• Stir well for about half a minute.
• Reduce heat. Add kolakhar and stir.
• Cover and cook. Stir occaasionally.
• When done remove from fire.
• Garnish with mustard oil and a chilli.
• Serve Tiyahor Khar with boiled rice.

Sojina Fulor Fulori (Drumstick Flower Fritters) yummy

Sojina Fulor Fulori (Drumstick Flower Fritters)

Ingredients:

• Flowers of Drumstick - 2 Cups, Cleaned.
• Red Lentil - 1/2 Cup, Cleaned and Soaked.
• Ginger, Garlic, Green Chilly - 1/2'', 3 medium cloves, 2 medium sized.
• Salt - As per taste.
• Oil - To deep Fry.

Method:

• Crush the flower + florets with hands. 
• Grind ingredients 2 & 3 - DO NOT make it a fine paste. Leave it coarse. 
• Mix the flowers and the lentil paste with salt. Mix well. 
• Heat the oil in a deep pan. Make small portions and Fry. 
• Serve them with anything like tomato  sauce

Pavo Maasor Xoriyoh Diya ( Pavo Maas in Musturd Sauce )

Pavo Maasor Xoriyoh Diya ( Pavo Maas in Musturd Sauce )

Ingredients:

• 600 - 800gms of Pavo (Pavda) fish.
• 4 tsp of Yellow mustard (sariyoh).
• 1 chopped onion (medium).
• 4 Green chillies.
• 1/2 tsp of paas phuron

Method:

•  Rub salt and turmeric on the fish and marinate them for an hour.
•  Soak mustard in water for 2-3hrs
•  Make mustard paste in a mixer with 2 green chilli
•  Put some water in the paste and leave it for 2 hrs. This will remove the bitterness of the mustard.
• Put 3 table spoon of mustard oil in a pan. Add paas phuron when the oil is hot followed by the chopped onions
•  Put turmeric and salt according to your taste.
•  Fry the onions till they turn slight brown.
• Now its the time to add the mustard paste. I used a strainer and only added the water from the paste.
• Add rest 2 green chillies.
•  Let it boil for 5 minutes. You can add more water (boiled) to it to make more gravy.
• Add fish, cover with a lid and make the flame between medium to low. Let it cook for 20 mins and your fish is ready.
•  You can add few drops of mustard oil on top and serve it.

Bhendi aru Dalir Bor diya Tenga( Lady Finger and Fritters in a Sour Curry) Very Tasty

Bhendi aru Dalir Bor diya Tenga( Lady Finger and Fritters in a Sour Curry):

 Ingredients:

• Soaked Rice - 2 Table Spoon
• Soaked Red Lentils - 1 Cup
• Panch Foran - A pinch
• Raw Mango - 2 Small, washed peeled and chopped.
• Lady Finger - 6 to 8 (or as many people)
• Salt, Turmeric & Sugur- to taste
• Rice Powder - 1 Table spoon mixed with 1/2 cup water.
• Water & Oil

Method:

• Make a coarse paste of the rice and lentils.
•  Mix with a bit of salt and check for taste.
•  In a deep fry pan heat oil.
•  Make small portions of the paste and fry in a medium flame until golden brown.
•  Keep these fritters aside. 
• Now is another pan, take out about 1 table spoon oil and heat.
•  Add the panch foran.
•  Once these cracks, add the chopped Mango, turmeric, and a bit of Sugur.
•  Mix well and cook untll the Mangoes are translucent on a low flame.
•  Add water and leave it to boil. Lower the flame and add the Rice flour mixure.
• Now add salt to taste.
•  Add the Lady Fingers and the Fried Fritters.
•  Let this boil till the water becomes half. 
• Add double the amount of water as required for curry. 
• Serve hot with steam rice and fried fish and potato on the side.

Ou Tengar Ombol Is Very Very Tasty

Ou Tengar Ombol( elephant's apple chutney):

Ou Tengar Ombol( elephant's apple )is a favorite soaring agent used by all Assamese Kitchen. It is found all places in assam. Elephant's apple is one kind of big tree.

Ingredients :

• Ou tenga - 1, flaked and cut in to pieces
• Salt to taste
• Sugar to taste
• Green chillies

Method:

• Throw away the cover flakes. 
• Boil the Ou tenga falkes with water in a cooker. ( add only enough water to cook).
• Remove from flame once cooked.
• Mesh the cooked flakes and squeeze. 
• Seperate the pulpy water part and the hard fibers.
• Add salt, sugar and Chillies mix well and serve it.