Pork with Bok Choy

Pork Curry

Pork and Bok Choy is a very good combination . Pork is prepared in the villages of Assam in India with variety of green leaves. Their belief is that pork curry with green leaves do not upset your tummy. Bok Choy is a Chinese cabbage and easily available in any grocery store.

Category: main course
Preparation time: 10 m
Cooking time :30m

Ingredients:

• Pork : 2 lb
• Bok Choy : 1 bunch
• Ginger : 2 inch long
• Garlic : 4 clove
• Onion: 1
• Oil : 1 tbsp
• Coriander seeds : 1tsp
• Dry red chilli : 2 - 4
• Paprika : 1tsp
• Turmeric powder : 1/2 tsp( optional)
• Cinnamon stick : 2 inch long
• Cardamom : 1
• Clove : 1
• Roma tomatoes: 2
• Salt to taste

Preparation:

• Dry roast the 1 red chilli and the coriander seeds and powdered them.
• Clean the pork and cut in small pieces.
• Wash the Bok Choy and keep it .
• Do the thin slices of ginger.
• Cut the onion into chunks.

Method:

• Take a pressure cooker on medium heat.
• Put oil into it .
• Add the ginger slices and red chillies breaking it half and fry for 1 minute.
• Add the dry spices ( clove , cardamom and cinnamon )
• Then add the onion  and fry for just translucent .
• Put the pork pieces and stir well.
• Cover for 5 minute.
• Add the coriander and chilli powder , paprika, turmeric powder and garlic cloves and mix it well.
• Fry for 5 minute or more . The oil should be separated from the pork.
• Now add the tomatoes by doing half.
• Put salt and stir well. Cover it and let the tomato cook.
• Now pour water till it cover the pork almost 1 1/2 cup.
• Pressure Cook for about 8 minute or 1-2 whistles.
• Let the pressure go and add the Bok Choy putting the pressure cooker again on high heat without the lid.
• Cook it  again  . It will take only 4 /5 minute .  Bok Choy takes little time to cook.
• Adjust the salt and serve with your choice of grain.

It is very good with dinner roll.

Note: You can use Lai Saak or chinese cabbage in stead of Bok Choy.



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O'Tenga Machor Jool

O'Tenga Mashor Jool

 ( Fish with Elephant  Apple)

The Assamese People use Elephant Apple in so many ways. Fish curries are one of them. I want to share a Authentic Assamsese Fish Curry ( mainly in  Upper Assam) with Elephant Apple. Baby elephant apple is used for curing Sugar Problem too. O'Tenga (  Chalta  - Bangali name ) is available in Indian Stores.

Ingredients:

• Fish : 4-5 piece ( Any river fish is good for this )
• O'Tenga / Chalta / Elephant Apple : 4 - 6 slices
• Garlic: 2 clove
• Fenugreek seeds ( Methi) : 1/2 tsp
• Turmeric powder :1/2 tsp + 1/2 tsp
• Salt 
• Oil : 2 tbsp
• Green chilli: 2-3
• Coriander Leaves  for garnishing

Preparation:

• Rub the fish with 1/2 tsp  turmeric powder and salt. Keep aside.
• Boil the elephant apple slices adding 1 1/2 cup water til it cooked.
• Take a skilet and put the oil into it over medium heat.
• Fry the Fish . ( The fish should be half cooked ). 
• Take it out and keep it.  
• Drain the Elephant apple slices and store the water .
•  Add the fenugreek seeds on the left over oil of frying fish. ( You can add more oil )
• When the seeds turns color add the O'Tenga slices and fry a little. 
• Add other 1/2 of turmeric powder . Mix well. 
• Add the water of the boiled O'Tenga.
• Cover with a lid and Let it boil.
• When it boils add the fish and garlic.
• Let it cook for about 10 minute.
• Add the green chillies.
• Garnish with coriander leaves and serve with rice. 

Note: You can add 1/2 of a bioled potato mash into the greavy to thicken the greavy.



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Wheat Flour and Sesame Seeds Ladoo

Til aru Atar ladoo

There were some leftover jaggery and sesame seeds mixture when I was preparing Til Pitha . I was thinking of using this mixture in a way that my kids can enjoy eating. I tried this with  wheat four and rice flour in a little modified way and it came out a real good and healthy ladoo recipe. I want to share this. 

Category : Snack 
Preparation time : 30 minute

Ingredients:

• Wheate Flour : 1 1/2 cup
• Sugar : 1/2 cup ( or 3/4 cup if you more sweet )
• Black Sesame seeds : 1/4 cup  + 1 tbsp
• White sesame seeds : 1 -2 tsp
• Ghee : 3 tbsp ( 2 + 1)
• Almond : 2 tbsp (optional )
• Cashew nuts : 1 tbsp ( optional) 

Preparation:

• Dry roast both  the sesame seeds separety as the white one take a little time to be roasted.
• Powdered the sugar and 1/4 cup sesame together.
• Powdered or cut the Almond and cashew nuts in very small pieces. 
• Keep 1 tbsp and the white sesame seeds sepaterly.
• Put 2 tbsp ghee in a pan on low heat. 
• When the ghee started melting add the wheat flour. 
• Stir continuosly .
• Fry it til the aroma come and the wheat flour change color a little .
• Switch off the heat. 
• Now mix all the ingredients well when it is still hot. 
• Rub ghee in your hand.
• Finaly take a handful of it and make balls. 
• Leave it in open air to cool and after some time keep it in a air tight container for later use.

Note : If you find difficulties in making ladoo then add more ghee into the mixture and mix well.  Powdered jaggery can also be used. 


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Simply Coconut Ladoo

Coconut Ladoo

One of the very popular ladoo in Assam is coconut ladoo. It is very easy to prepare and you can store it for 20 days to one month. It can be made with freshly grated coconut or desiccated coconuts  which is easily available in any Asian / Indian stores.

Category : Snack
Time : 20 minute

Ingredients:

• Grated coconut : 1 cup
• Sugar : 1/4 cup
• Cardamom powder : 1/4 tsp

Preparation:

• In a bowl mix the coconut and sugar well.
• Put a heavy based cooking pot on medium heat .
• Put the coconut mixture in it .
• Stirring continuously fry the mixture.
• Add the cardamom powder.
• After 5 to 8 minute the sugar is going to melt and it will stick together .
• Cook another 2 /3 minute or cook well till the moisture evaporates. ( Cook for more time  if it is soggy)
• Set aside and let it cool for some time.
• Take a handful of the mixture and make balls using your palms.
• Keep it in open air to cool down.
• Enjoy the ladoo in the tea time.

Note:   Try make the ball when it is still hot. Other wise it will not stick very well . When you are making balls wet your hand in cold milk that way you can protect your hand from burning.  If you like you can use jaggery in stead of sugar . Here I used organic cane sugar.

Crispy Pokora

Onion and Cabbage Pokora

 Pokora , a hot cup of  tea or coffee and good friends are a very good combination for chit chat in the afternoon.

Category : Snack

Preparation time : 10 m

Cooking time : 10 -15 m
Serves : 2 -4

Ingredients :

• 1/4 of a midium size cabbage ( minimum 1 cup cabbage slices )
• 1/2 of an onion ( almost 1 cup onion slices )
• 1 tsp carom seeds ( ajwain )
• 3 tbsp gram flour ( beson )
• 2 tbsp rice flour
• 1 tsp red chilli powder
• 2 -4 tbsp water
• oil for deep frying
• salt to taste

Preparation:

• Slice the onion and cabbage . It should not be so thin or thick.
• In a bowl mix the carom seeds, chilli powder and salt with the vegetables.
• Then add the flour little by little and mix well.
• Adjust water. Some time you do not need water because some cabbages are so moist that it releases water after mixing with salt.
• Mix it well. The vegetable will stick together. 
• Put enough oil in a heavy based pan on high heat. 
• Reduced the heat to medium low when the oil is hot. 
• Pick up some vegetable with a fork and fry it .
• It is cooked when the pokora turn color to dark brown . 
• Take it out from the oil and keep it on paper towel to soak the excess oil.

Enjoy the pokoras  with Assam tea or Darjeeling tea.


Note : It will be more crisp if you fry the pokoraj in low heat .




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Chicken with sesame seeds

  তিল আৰু মূগী মাংস

Another very popular authentic Assamese dish is chicken with sesame seeds. There are two types of sesame seeds in Assam, cultivated by the assamese people. One is a little brownish in color and the other one is black. Both are equally good for this recipe. You can find the sesame seeds in any Asian Grocery store outside India.

 Serves: 6 -8

Preparation Time : 15 m 

Cooking time : 30 m

 

Ingredients:

• One whole chichen (cut in to medium pieces)
• Onion - 1 or 2
• Ginger - 1 inch long 
• Garlic - 10-12
• Black peper corn 1 tsp
• Black sesame seeds - 2 tbsp
• Roasted cumin powder - 1tsp
• Garam masala - 1tsp ( optional)
• Oil - 2 / 3 tbsp
• Green chilli -1 or 2
• Turmeric powder 1/2 tsp ( optional )
• Salt to taste

Preparation:

• Clean the chicken and keep it .
• Roast the cumin seeds and make a powder of it.
• Crush the ginger and garlic and the black peper.( Ginger garlic paste can also be used but I like the crushed one )
• Cut the onion in small pieces
• Slit the green chillies.
• Make a paste of sesame seed adding water in it.

Method:

• Put  oil in a heavy based pan on medium high heat. 
• Then fry the onion till it golden brown. 
• Add the crushed ginger garlic and the black pepper.
• Fry for 2 minute.
• Add the chicken pieces and mix it well.
• Put turmeric powder and salt.
• Fry it for 4 to 5 minute . Most of the water of the chicken should be evaporated.
• Then add the cumin powder and garam masala if you are using it.
• Cover the chicken with a lid and reduced the heat. Cook for 10  minute or the chicken is almost cooked.
• Add the sesame paste and mix it very well. Cook another 10 more minute on medium heat. You will get a good smell of fried sesame. 
• Garnish with the green chilli.
• Serve hot .

Note : You can add potato pieces and also you can make a curry of this chicken adding a cup of water.

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Gomor ladoo ( Edible Gum/ Gaund/ Dinkache Ladoo)

গমৰ লাড়ু

Category : Snack

It is a natural gum. The tree grows in India and Africa.It provides heat to the body and it will save you naturally from cold and cough. Besides that it helps to lower the cholesterol and use to heal wounds also. Traditionally , this ladoos are given to new mother to meet the nutrition in India.

I take this recipe from my mother in law. I just add some dry nuts to her recipe as my kids do not like to eat the gum ladoo alone and it taste better too when added dry nuts.

To prepare these ladoo we need

• Whole wheat flour (atta) 1 cup
• Sugar 3/4 cup
• Almond 1/4 cup
• Cheshew nut 1/4 cup
• Ghee ( clarified butter) 1/2 cup
• Edible gum 1/4 cup
• Cardamom powder 1 tea spoon

Method:

• Powered the sugar and the dry nut separately . Keep it. (You can cut the nuts in small pieces if you like)
• Fry the edible gum putting ghee in a pan . It will fluff up immediately and the gum will be in double size. 
• Fry it in batches.
• Powdered the fried gum with a rollin pin.
• Roast the wheat flour in the same ghee reducing the heat to medium low.
• Stir continuously. It will take 10 to 15 minute. 
• Switch off the heat.
• Add powdered sugar, nuts and cardamom powder to the flour. 
• Mix it very well with the flour.
• Transfer it to a plate.
• Let it cool for sometime .
• Take a handfull and make ball when it is still a little hot. If you find difficulty to make balls rub a little ghee in your palm.Or you can add a table spoon of ghee in wheat flour mixture.( You can add more ghee if you like)
• Keep the ladoos ( Gum ball) in open air for some time and you can keep for month in a airtight container.

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Nimki - A bihu special snack ( Salted Crispy Crackers )

 Nimki

My mother in law is an expart of preparing nimki , a very popular snack in India. She tought me how to prepare it. It is very crunchy and yummy snack that  you can  prepare it at any time and also can keep it for longer time . 

We need:

• All purpose flour -1 cup 
• Salt -1 tsp
• Ghee - 2tbsp
• Oil - enough for deep frying
• Kalonji or black onion seeds - 1tsp

Preparation:

• We need to prepare the dough first. 
• To make the dough mix the flour with salt, kalonji and rub the  ghee .The ghee should be mixed very well with the flour . 
• Try to make a ladoo with that . If it is not  moist enough to make a ladoo add a little more ghee. 
• Now adding water little at a time   make a hard dough. Knead the dough for 5 min.
• Cover it and keep it for at least10 min.
• Knead the dough again and Divide the dough into 10 -12 small balls.
• Roll out one ball into thin layer.
• Fold it into triangle shape.






• Roll it again a little and make holes piercing with a fork .

Frying the Nimki:

• Put a heavy base frying pan over medium heat.
• Pour enough oil to deep fry the Nimki.
• When oil is hot enough to fry reduce the heat to low.
• Fry the nimkis one at a time till it golden brown on both side turning once.
• Let it cool and keep it in a air tight jar for longer and enjoy the nimki with tea. 

Note: Always fry the nimki in low heat to get crispy nimkis.


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French Green Bean

French Green Beans 
                     With pumpkin seeds

I always like to  try new ingredients in my cooking .  Today I tried french beens ( another name of string bean)  with  pumpkin seeds as you all know pumpkin seeds are very healthy seeds like chia and flax seeds.The taste is also very good. I like to share this healthy recipe with you all.

Ingredients:

• French Beans one small bunch almost 200gms
• 1/2 of an medium size onion
• 2 tbsp oil
• 1 tbsp pumpkin seeds
• 1 dry red chili
• 1 raw red chili
• 1 pinch turmeric powder
• Salt to taste

Method:

• Wash and Cut the beans diagonally.
•  Put a non stick pan over medium high heat. Pour the oil on it and wait for a minute till the oil is hot.( I use avocado oil.)  Then add the bean and stir with a spatula . Reduce the heat to low.
• In the mean time cut the onion in half and do the slices and keep it .
• Put turmeric powder  on the beans and mix it well.
• Make a powder of the pumpkin seeds and the dry red chili.( You can add more chili if you like more spicy)
• Add the onion when the water of the bean evaporated. Mix it well. 
• Add salt.
• Add the pumpkin and red chili powder when the sabji is half cooked.
• Mix it well and cover for 5 minute or more till the beans cook properly.
• Serve with rice or roti. 

Fried Eggplant

Eggplant Fry

Eggplant , one of my husband's favorite vegetable . One day he requested me to watch a video of a Chinese chef preparing eggplant . I took the idea from him but I used my  masala to prepare it.

Here is the recipe:

Ingredients :

• 1 long eggplant
• 1 tbsp corn starch
• 1 tsp freshly ground black pepper
• 1/2 tsp roasted cumin powder.
• 1 tbsp freshly chopped spring onion
• 1/2tbsp freshly chopped coriander leaves
• Salt to taste
• Oil

Method :

At first peel the eggplant and cut it in one and half inch long .  Rub salt and corn starch .
Put a pan with enough oil to deep fry the eggplant . Keep it aside.

Then put an another pan on high heat. Put one tsp oil from the other pan . Add the roasted cumin powder and black pepper powder. When you put the masala do not keep the pan on the heat. The masala should not be burnt . Stir it once and then add the chopped spring onion and coriander leaves putting the pan back on the heat. Then add the fried eggplant on it and mix it well . Adjust the salt here and serve hot with rice or chappati.

Tips: Don't wash the peeled eggplant and fry the eggplant immidiately

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Stir Fried Chicken

This is originally my husband"s recipe. He cooked chicken thigh pieces in olive oil adding the dried herbs.  There are lots oil left  in that pan and that oil is in no use. So I start cooking  adding vegetables on it. Finally I got a  good recipe.

This is a very healthy and kids favorite dish. It takes only little time to cook. If your guest come in a short notice this is a perfect dish to serve as a starter too. 

Time

Preparation time 5 minute and cooking time 15 minute


We will need: 

• 1 lb Chicken breast or thigh, cut into 3/4 inch cubes, preferably boneless and without the skin if you want to avoid the chicken fat. 
• Some vegetables - as listed below, cut into bite size 3/4 inches
• 1 medium size potato, cut into 8 pieces 
• 4-5 Broccoli florets
• 3 Button Mushroons cut into halves.
• 1 medium onion cut into 8 large chunks, preferably red onion.
• 1/2 green Capcisum 

• 2 Table spoon extra virgin olive oil.
• 1/2 Tea spoon of freshly crushed coriander seeds and cumin seeds
• 1/2 Tea spoon of dried rosemery , thyme and basil.( you can use only one of these spices or mixture of the three.)
• 1/2 tea spoon of paprika 
• 1 tea spoon of freshly grind black pepper. 
• Salt to taste.

Method:

Cut the chicken pieces in small. Cut the vegetables also in almost equal size. 

Put oil in  a pan on  medium heat .

When it is hot add the coriander  and cumin seeds. Add the chicken and potatoe pieces. Stir  it properly and cover with a lid. Stir it occasionally. 

When it is half cooked add the spices and mix it well. Then add the brocoli and mushroom. Stir it.

Tip: 
Don't cover after adding the mushroom, because when covers mushroom releases water. 

Add the onion and capsicum when the potatoes and chicken are almost cooked. The onion and capsicum should not be over cooked . 
You can eat this dish as a starter or with rice and noodles.  

Note : If you plan to eat with rice add one tomato slices when you are adding  onion and capsicum and add one extra spoon oil.  

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Kawai Maas aru Lai Saak ( কাৱৈ মাছ আৰু লাই শাক )

Kawai maas or koi maas, is available in any asian store. Bangladesh is a great exporter of this fish.  Lai saak , looks like mustard greens , is also available in asian stores

 This recipe is so simple and easy.

Ingredients:

• Lai saak one bunch

• Kawai maas 2-3
• Garlic 2-3
• Fenugreekc seed 1/2 tea spoon 
• Tomato 1-2
• Oil 3tbsp
• Salt to taste
• turmeric powder 1/2 tsp
• Green chilli 2or 3 
• Juice of ginger 1tsp
• Coriander leaves for garnish.

Method:

Clean the fish and marinate it with salt, ginger juice and turmeric powder.  Keep it aside.

Wash the lai saak and do small pieces using your hand.

Put a heavy based pan on high heat. Put oil to fry the fish. Fry the fish on medium heat till it golden brown. Keep it aside. Add fenugreek seeds on that same oil. When it turns color then add the lai saak on it.Reduce the heat.  Put turmeric powder and salt and mix it well. Cut the tomatoes in four pieces and add to the saak. Add the crushed garlic. Cover it for 5 minute . Then add 1 cup warm water in it . Cover it and let it boil.
Add the fried fish and green chillies  when it is boiling. Cover it again and Allow it to cook for 10 to 15 minute on medium heat.

Garnish with the coriander leaves and serve with steamed rice.

Note:If you like thick gravy you can add a potato with the lai saak.

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Fish curry 

Lai saakar machar jul

After long time back I want to write about assamese cuisine. My husband always  ask me to write down the Assamese recipes  mainly from the villages. Assamese people  are lovers of fish. So they eat fish at both lunch and dinner. Today I will write about  a fish curry with Lai saak (a special type mustard green leaves.). This is my mommy's recipe .

You need

•  A bunch Lai saak.
•  4/5 piece  Fish (any river fish)
•  1/2 tea spoon fenugreek seeds
•  Tomato 1 small (optional)                           
•  oil 2 table spoon
•  coriander leaves
•  turmeric powder 1/2 tea spoon
•  salt
•  2-3 green chillies ( Ootional)

Method:

Clean the Lai saak and separate the tender one and keep it aside. Seperate the stem and the leaves and massage it using your hands.  Keep it. 

Rub the fish with turmeric powder and salt.

Put a pan or kadai in gas stove on high heat. Put the oil in it and when it is hot put the fenugreek seeds. It become splatter immediately and add the fish on it.Reduce the gas to medium.When the fish turns to golden brown turn over the fish. After 3-5 minute add the lai saak . Add the remaining turmeric powder and adjust the salt. Cover and Cook  for 5 - 8 minute. Then some water comes out from the saak and turn over every thing using a spatula . Fish should be on top .Add the tomato slices here if you want it.Cover it for 5 minute. Put  1/2 cup of water. When it is boiling add the tender Lai Saak and coriander leaves  and cover it . Cook it for another 5/6 minute. Add 2/3 green chilies . 

And serve hot with steamed rice.


Tips: You can fry the fish earlier and add later when the curry is boiling. But the fish should be half cooked only. If you want a thick gravy you can use a boiled potato mash.

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Taro Stem with fish

Taro stem with fish head 
 Assamese delicacy- Kochhu saak aru maach muror aanja)

One morning of summer  I found  the taro stem in the Farmers Market and lots of childhood memories came to my mind . I never cooked it earlier even though it is one of  my most favoriet dish. I called up my uncle immidiately and asked the recipie.He is a very good cook. He uses small tomatoes and very small green chillies which is only available in Assam, India. So I decided to try the  recipie with Thai Green Chilli and vain tomato. Later on I came to know that   Taro stem is available in any asian store.



Ingredients:

Taro stem : one bunch
Potato : one medium
Tomato: one medium
Masoor dal : a handfull
and 1/2 of fish ( Rahu / Catla/ Hilsa) head  

Onion: one small
Garlic: 2/3 crushed
Ginger : 1/2 inch crushed
Black Pepper corn : 1 tbsp crushed
Green chillies: 2/3
And a pinch of roasted Cumin powder.
Mustard oil: 4 tbs ( 2tbs for frying the fish+2tbs for the curry)
Turmeric powder: 1/2 tsp
salt to taste



Method:

At first clean the fish head and marrinate the fish with salt and turmeric powder.

Peel and Cut the taro stem in 2 inch length. Put enough water in a pot and keep to boil. Put one tsp of salt in the boiling water. And switch off the heat . Then add the cut  taro stem and cover it.

Cut the onion into small pieces. Make a rough paste of ginger and garlic. Wash the dal and keep it aside. Cut the potato also same as the stem.

Put a pan on medium head and put oil and fry the fish till it golden brown.  It should be fried properly. Keep the fish aside. Put a little more oil on the  same pan and fry the onion. Then add the crushed ginger garlic  in it. Fry it for a while till the aroma come. Now it is ready to add Potato pieces .Put the termeric powder and little salt.  And cover it and reduce the heat.

Drain the taro stem and keep for a while .

Add the stem on the potato and mix it well . Cover it again.

Then add the daal. Mix it well. Add a cup of water and let it boil.
When it boils add the fry fish head and let it cook properly on medium heat.

When it is cooked add black pepper, roasted cumin powder and green chillies and mix well. Cover it and keep it on low flame  for about 5 minute.

Serve with white rice.

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