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.