Pages

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.
Related Posts Plugin for WordPress, Blogger...

Popular Posts

Categories