RECIPES BY SHARMIN

Recipes by Sharmin(Admin of ACAR)

        MEAT

1. Pigeon with sesame seeds (paroh tilor logot)by Sharmin
2. Banana Flower with Pigeon(paroh koldilor logot) by Sharmin
3. Black Gram Lentils with Duck(matimah aru haah) by Sharmin
4. Duck with Gourd Curry by (haah aru kumura)Sharmin    
5. Fried Duck with Bamboo shoots (haah aru baah)By Sharmin
6. Roast Duck By (haah roast)Sharmin
7. Mutton Curry (manxor jul)By Sharmin
8. Goat meat and Papaya curry (Omita dia Manxo)By Sharmin
9. Chicken with black sesame seeds (kukura tilor xoite)By Sharmin
10. Chicken/Meat with Mustard Green (kurura lai xaakor logot) by Sharmin
11. Chicken and Papaya Curry (kukura omitar xoite)by Sharmin
12. Chicken cooked in banana leaves(patot dia kukura) by Sharmin

VEGETABLES AND kHAR

1. Banana Flower with Potatoes(koldil aru alu) by Sharmin
2. Banana stem with Jackfruit seeds (posola)by Sharmin
3. Red Lentil Fritters (mosur dailor bor)by Sharmin
4. Spinach Khar(paleng xaakor khar) by Sharmin
5. Batter fried Brinjal (bengenar bhoja)by Sharmin
6. Mashed jackfruit seeds(Kothalgutir Pitika) by Sharmin
7. Lentil and jackfruit seed Khar(kothalguti diya omitar khar) by Sharmin.
8. Jackfruit seeds and Potato stir fry(kothalguri aru alur bhaji) by Sharmin
9. Drumsticks with Mustard (sojonar sorsori)by Sharmin
10. Pumpkin Flower Fritters (lauphoolor bor)by Sharmin
11. Red Lentils with baby tomatoes (masur dail kon bilahir logot)by Sharmin
12. Banana flower cutlets (koldilor cutlet)by Sharmin
13. Banana flower fritters (koldilor bor)by Sharmin
14. Baby potatoes stirfry (xaru alu bhaji)by Sharmin
15. Posola (BANANA PITH) by Sharmin
16. Colocasia leaves  with pepper and cherry tomatoes( Kosur thur aru kon bilahir jalukia by Sharmin
17. Drumstick leaves with Lentils (Kumoliya sojona paat dailor logot by Sharmin
18. Blackgram and jackfruit seed Khar(Matimaahor aur Kothal gutir Khar) by Sharmin
19. Small potatoes and Cauliflower stir fry (Guti/xo'ru Alu aru Phul kobir bhaji )by Sharmin
20. Drumstick flower Fritters (Sojona pulor Bor) by Sharmin

         FISH

1

1. Pepper Fish cooked in Banana leaves (Pototdia jalukia maas)by Sharmin
2. Mustard Fish in Banana leaf (Patotdia xhoriyoh maas)by Sharmin
3. Sour Fish Curry with tomatoes (Tenga)(Maas aru Belahir Tenga) by Sharmin
4. Fish Roe Fritters (Bor (Ro masor konir bor)by Sharmin
5. Fish (Hilsa) in Mustard Sauce by (Xoriohor hote maas)Sharmin
6. Fish cooked in curry leaf paste (Narasinghor logot maas)By Sharmin
7. Steamed Fish (pressure cooker) (Bhapotdia maas)By Sharmin
8. Fish head with lentils  ( Muri Ghanta)by Sharmin
9. Fish (japani kawai) and Potato Curry (Kawoi masor anja) by Sharmin
10. Fish and Spinach Curry (Paleng xaak aru masor anja)by Sharmin
11. Ridge gourd and Fish sour curry (tenga)(jika aru masor tenga)by Sharmin
12. Fish entrails (petu) with Rice (masor petur)by Sharmin
13. Roasted and Mashed Brinjal With Fish(mas bengenar hoite)by Sharmin
14. Fish and Herbs (Tenga Mora )Sour Curry (maas tengamora xaakor logot)by Sharmin
15. Fish tempered with Five spice (pasphuron) (pasphuran dia maas)by Sharmin
16. Assamese Fish Fry (bhoja maas)by Sharmin
17. Fish innards(petu) and rice Khar(masor  petu) By Sharmin
18. Fish Roe Fritters (bor)(masor konir bor)by Sharmin
19. Fish in a Pepper Curry (masor jalukia)By Sharmin 
20. Tangy Fish Broth with Garcinia (Thekera dia Masor Tenga ) By Sharmin 

PITHA/LARU(ASSAMESE SWEETS)

1. Til pitha By Sharmin
2. Ghila Pitha By Sharmin
3. Nakikol diya Pitha By Sharmin
4. Tilor Laru By Sharmin
5. Narikolor laru/loskora By Sharmin
6. Bhapot bon'wa narikolor pitha by Sharmin
7. Xutuli Pitha by Sharmin
8. Kholasapori /Pani Pitha by Sharmin

Members Recipe

RECIPES FROM MEMBERS OF ACAR
Click to view

Fish Recipes

1. Pepper Fish cooked in Banana leaves by Sharmin
2. Mustard Fish in Banana leaf by Sharmin
3. Sour Fish Curry with tomatoes (Tenga) by Sharmin
4. Fish Roe Fritters (Bor )by Sharmin
5. Fish (Hilsa) in Mustard Sauce by Sharmin
6. Fish cooked in curry leaf paste By Sharmin
7. Steamed Fish (pressure cooker) By Sharmin
8. Fish cooked in mustard paste by Atanu Prasad Sarma,
9. Steamed Fish (Hilsa) by Rakhi Phukan.
10. Hilsa in Mustard sauce by Chef Atul Lahkar
11. Fish (Pavbo) cooked in Mustard Sauce by Dhruba Tamuli.
12. Fish with bamboo by Rakhi Googoi
13. Fish Head with young taro stems by Aneesha C. Boiss
14. Fish head with lentils (Muri Ghanta) by Sharmin
15. Fish Head cooked lentils by Dhruba Tamuli.
16. Fish (Bamla) Chutney by Surajit Baruah
17. Fish with Taro leaves and Cherry tomatoes by Chef Atul Lahkar
18. Fish Head cooked with Bottle Gourd and Rice by Soyuz Sharma
19. Small fish and Bamboo Shoot (Khorisa) by Dhruba Tamuli
20. Small Fish cooked in Banana leaves by Soyuz Sharma
21. Fish (japani kawai) and Potato Curry by Sharmin
22. Fish with Ginger, Coriander and potato Curry by Chandan Kumar Das
23. Sour Fish Curry (Tenga) by Jonaki Barua
24. Fish with Elephant Apple (OuTenga) by Soyuz Sharma
25. Fish with Ridge Gourd (Tenga )by Sneha Lata
26. Fish (Chittol masor kolothi )in tomato gravy by Taanishi Inam
27. Prawn (misa maas) with potatoes by Aashish Das
28. Fish (Kuchia) in a Spicy Pepper Curry by Chandan Kumar Das
29. Fish curry with herbs (manimuni)by Devashis Bose
30. Fish curry with edible fern (dhekia) and cherry tomato by Devashis Bose
31. Fish curry with Garcinia Morella(thekera tenga) by Krishnajina Deka
32. Dry Fish (bamla)with Brinjal by Polly Borah
33. Fish (Kawoi) with sesame seeds by Binita Borah.
34. Fish head with mashed Brinjal by Madhusmita Kalita
35. Fish steamed with bamboo shoots by Priyanka Deoridutta
36. Fish eggs and Rice fry by Soyuz Sharma.
37. Fish and Spinach Curry by Sharmin
38. Fish with Spinach Curry by Soyuz Sharma
39. Fish and Spinach sour curry (tenga) by Dhruba Tamuli.
40. Fish(Kos Maas )with Potato and Tomato by Soyuz Sharma
41. Fish Curry with tender coconut water by Jacky Pasha Zaman
42. Fish in mustard paste cooked in Banana Leaf by Chandan Kumar Das
43. Boiled Fish with Dry Bamboo Shoot by Soyuz Sharma
44. Fish head cooked with rice (muri ghanta)by Hardeep Singh Matharu
45. Fish (pomfret) cooked in banana leaves by Fazlul Alam
46. Small fish fried with fermented bamboo shoot By Abinash Mazumdar
47. Fish curry with Potatoes and Brinjal by Debajyoti Bordoloi
48. Ridge gourd and Fish sour curry (tenga)by Sharmin
49. Fish entrails (petu) with Rice by Sharmin
50. Roasted and Mashed Brinjal With Fish(inspired recipe)by Sharmin
51. Fish and Herbs (Tenga Mora )Sour Curry by Sharmin
52. Fish(Hilsa )with bamboo shoots by Geeti Gogoi
53. Fish tempered with Five spice (pasphuron) by Sharmin
54. Hot and Sour Fish with Elephant apples by Atanu Prasad Sarma
55. Cabbage, Night-flowering Jasmine and dry prawn (Khar) by Polly Borah
56. Assamese Fish Fry by Sharmin
57. Fish curry with herbs (Bhedailota) and taro by Mou Bon
58. Fish innards(petu) and rice Khar By Sharmin
59. Fish Roe Fritters (bor)by Sharmin
60. Arii fish curry by Aman Kahlon
61. Ode to Fish Tenga(poem) by Kul Goswami Rahman

Duck and Pigeon

1. Pigeon with sesame seeds by Sharmin
2. Banana Flower with Pigeon by Sharmin
3. Black Gram Lentils with Duck by Sharmin
4. Duck with Gourd Curry by Sharmin    
5. Fried Duck with Bamboo shoots By Sharmin
6. Roast Duck By Sharmin
7. Black Gram Lentils with Duck by Krishnajina Deka
8. Duck curry By Monalee Saharia,
9. Duck meat with Ash Gourd by Devasish Bora and Labhita Bora
10. Duck wrapped in Banana Leaves by Chef Atul Lahkar
11. Duck by  Aaisang Phukan Hazarika
12. Pigeon Curry by Kul Goswami Rahman
13. Duck with Bamboo shoots by Kul Goswami Rahman
14. Duck Curry with Ash Gourd by  El Biswajit

Meat and Poulty

1. Mutton Curry By Sharmin
2. Goat meat and Papaya curry By Sharmin
3. Mutton Curry by Siddhárth Házåriká
4. Simple Goat Curry by Debajit Borah
5. Chicken fry with jilmil haak by Priyanka Deoridutta,
6. Chicken with Bamboo Shoot by Priyanka Deoridutta
7. Chicken with mustard greens and bamboo by Sonny Rao
8. Chicken with black sesame seeds By Sharmin
9. Chicken with rice flour by Krishnajina Deka
10. Chicken/Meat with Mustard Green  by Sharmin
11. Chicken and Papaya Curry by Sharmin
12. Chicken with curry leaves by Mousmita Devi Borkoch
13. Chicken cooked in banana leaves by Sharmin
14. How to cook venison-Members discussion
15. Pork BBQ by Paul Chetia
16. Pork with Mustard Greens(Dry)  by Nilanjan Konwar
17. Smoked Pork with Colocasia stem by Sneha Lata
18. Pork with fermented bamboo shoot by Hardeep Singh Matharu
19. Bamuni Pork by Soyuz Sharma
20. Pork with bamboo shoot by Binita Borah
21. Pork with potatoes and bamboo shoot by Polly Borah
22. Pork Fried with rice powder by Ridip Borah

Eggs and Vegetables

1. Banana Flower with Potatoes by Sharmin
2. Banana stem (Posola)with Jackfruit seeds by Sharmin
3. Red Lentil Fritters(bor) by Sharmin
4. Spinach Khar by Sharmin
5. Batter fried Brinjal by Sharmin
6. Mashed jackfruit seeds(Pitika) by Sharmin
7. Lentil and jackfruit seed Khar by Sharmin.
8. Jackfruit seeds and Potato stir fry by Sharmin
9. Drumsticks with Mustard by Sharmin
10. Banana flower (bor )by Brahmananda Patiri.    
11. Khorisa Recipes-Members discussion
12. Red lentil dumplings in a sour Curry (Tenga) by Binita Borah.  
13. Brinjal and Duck egg Mash(pitika) by Binita Borah   
14. Mustard Green (lai xaak)Khar  by Binita Borah   
15. Fiddle-head fern(dhekia) with chickpeas by Binita Borah   
16. Stuffed teasle gourd by Binita Borah   
17. Stir fry neem leaves By Binita Borah
18. Green Jackfruit Curry by Monalee Saharia
19. Peppery Colocasia leaves by Devashis Bose
20. Colocasia leaves with cherry tomatoes by Devashis Bose
21. Chameleon plant (Mosondori)in Banana leaves by Devashis Bose
22. Mashed Garlic and Potatoes by Jacky Pasha
23. Star fruit & orange salad by Jumita Saikia Phukan
24. Tender raw jack fruit curry by Polly Borah
25. Rattan vine(bet gaz)with Lentils by Promit Hatikakoty ‎
26. Amaranthus Hybridus’s Stem (morisa xaak)Sorsori by Soyuz Sharma.
27. Oroxylum indicum flower(bhat-ghila) Khar by Soyuz Sharma
28. Scrambled eggs with Fermented Bamboo shoots(Khorisa)by Ridip Borah.
29. Tora gaaj by Ridip Borah.
30. Night jasmine (Sewali phulor) Khar By Mou Bon.
31. Mashed potatoes with black sesame by Paul Chetia
32. Pumpkin Flower Fritters by Sharmin
33. Lentils dumplings served in a tamarind broth (tenga)by Priyanka Deoridutta
34. Red Lentils with baby tomatoes by Sharmin
35. Fresh bamboo shoot with egg by Binita Borah
36. Banana flower cutlets by Sharmin
37. Banana flower fritters by Sharmin
38. Baby potatoes stirfry by Sharmin
39. Boiled greens(dorunxaak)  by Soyuz Sharma
40. Cauliflower and Peas Curry By Soyuz Sharma
41. Pumpkin and Banana flower stir-fry by Priyanka Deoridutta
42. Mustard green(Laii Xaakor )Khar by Abinash Mazumdar
43. Papaya Flowers fried with Egg by Soyuz Sharma
44. How to make Kol Khar (an alkaline filtrate)by Mou Bon
45. Posola (BANANA PITH) by Sharmin

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Bora Saul by Sharmin

    

 This article first appeared in Kavita's Blog on Sunday, June 26, 2011
Thank you Kavita for featuring me as a guest writer in your lovely blog,
The Text or Photo of this website may not be copied, translated or distributed in any manner (electronic, web or printed) without the prior written consent of
assamfoodie@gmail.com

johabora saul/sticky rice grains

Bora Saul, a variety of sticky rice found in Assam, plays such an important role in Assamese culture that it is not surprising to find many festivals and traditions revolve around this particular rice. Bora rice is believed to have been introduced to Assam by the Ahoms. During the Ahom reign in Assam, a sticky rice mortar was made by adding Egg and Black Lentils to mortar materials. The resulting material was used in Ranghar, a double-storied pavilion located in Sibsagar, Assam and many other structures. The grains can still be found in its original form even after hundreds of years of its construction.

Types

There are over forty types of sticky or glutinous rice in Assam. They are classified into three groups, Bora  Birain and Chokuwa, based on their Amylose and Amylopectin content, starches responsible for their sticky quality. 
This group of rice is called glutinous in the sense of being glue-like or sticky and not in the sense of containing gluten. They range from Black, Red to White. Popular varieties of Bora are, Bogabora, Johabora, Rangabora, Kolabora and Rupahibora.

kola bora saulor pitha/rice cakes made of black sticky rice

Uses :No Assamese festival is complete without snacks made from Bora Saul. The rice is ground to make rice flour.This flour is then made into snack items called Pitha , which are an integral part of the festival called Bihu .Snacks such as Hurum, a type of puffed rice ,Cheera a type of beaten flat rice and Mah Korai ,a combination of black lentils ,sticky rice grains,sesame seeds and nuts made fropm Bora Saul ,Sunga Saul ,anothetr Assamese favorite ,are all an inevitable part of Assamese festivals.

bora saul /sticky rice with jaggery and cream

Sticky Rice is also served as dessert, where cooked sticky rice is combined with sugar or jaggery and curd made from buffalo milk. In certain parts of Assam it is eaten for breakfast with sugar and curds or mustard oil and salt.

It is also used for preparation of indigenous rice beer. The thick, milky alcohol can be enjoyed with a meal or by itself. It is said to have medicinal and curative values. It is also offered to deities by certain tribes and is an essential part of their certain religious and cultural ceremonies.

RECIPES

1 : Maah Korai

mah korai/assamese trail mix

Ingredients

1 cup White sticky rice (Bora saul)
½ cup whole black gram (Mati dail)

3 tbs white Sesame seed

1 tbs grated ginger

1/2 cup peanuts

1/4 cup chopped toasted coconut bits

Salt, to taste.

Dry roast the ingredients

separately,other than the coconut.

Mix together in large bowl.

Season with salt and serve

.

 

2 : Til Pitha

til pitha/assamese rice cake

Ingredients

500g Sticky rice (bora saul)

200g jaggery, grated

200g Black sesame seed.

Soak the rice for few hours until soft . 

Drain the excess water and grind the rice to a fine powder.

Sieve, cover with a damp cloth and keep aside

Toast the sesame seeds and crush them while still warm.

Mix the sesame seed with the grated jaggery.

Heat an unseasoned griddle(tawa)

Take a handful of rice power and spread it in sweeping motion to form a disc of roughly 4"diameter.

Sprinkle sesame and jaggery mixture in the center. 


Roll into cylindrical shape and move it to the side of griddle.


Remove when crisp.


Serve with tea.


Black sticky rice (kola bora saul) can be used to make the above recipe, although not common. 

NOTE:Bora Saul is similar to Thailand Sticky Rice ,and can be used substituted for one another .

POSOLA

Posola is the tender edible pith found in the trunk of a young banana plant.All banana piths might not be suitable for cooking, as many varieties have a mild bitter taste. The most suitable are Musa balbisiana Colla (Athiya kol) and Musa acuminata Colla(bhim kol)
PHOTO OF POSOLA


Kol Posola Khar
Cooked Banana stem

Posola is a young edible banana plant.(kol puli)
To cook it,the outer layers are peeled off and the tender inner core of the banana stem
cut into thin circles and then further into small pieces and cooked in various styles.


1 cup of finely chopped banana stem
1/2 tsp mustard seeds
1 tbsp of ginger-garlic paste
salt and turmeric powder to taste
10 dried jackfruit seeds or dried fish or meat(optional)
1/2 teaspoon soda bicarbonate
1 tbsp mustard oil
1 green chili (optional)

Wash and boil/roast jack fruit seeds till slightly soft.

Meanwhile,oil palms of your hand and remove outer layers of the banana stem and chop the
tender inner part into small pieces.

Knead/Crush the pith and squeeze out excess water.Throw the water away and reserve the squeezed pith.

Heat oil in a kadai(wok) .Add mustard seeds and slit green chillies .Add ginger-garlic paste .Fry. Add boiled jackfuit seeds and fry till it turns light brown.
Add the chopped banana stem ,salt turmeric and soda Saute 1-2 mins.
Sprinkle a handful of water and cover with a lid. Cook over low heat till the banana stems are soft and all the water is absorbed.
Serve hot as a side dish with steamed rice.

Posola is a good source of iron and apparently aids weight loss!


PLEASE NOTE:
NO images/text to be used elsewhere WITHOUT prior permission

Til pitha

Photo of Til pitha

Til pitha,an Assamese favorite made from sticky rice and filled with sesame seeds, and jaggery.

Ingredients :
Bora rice (sticky rice) - 500 gms
Black sesame seeds - 70gms
Jaggery - 100 gms

Wash and soak rice overnight.Strain the rice. Cover with a cloth and leave it in the strainer for 2 hours or until dry. Grind to coarse powder.Keep covered

Lightly dry roast the sesame seeds, pound it slightly and keep aside . Grate the jaggery. Mix sesame seeds and the jaggery together.

Heat a unseasoned tawa /girdle over medium flame and take a ladle of rice batter place it in the middle of the pan and spread to a small disc.
While it is being roasted, place some jaggery and sesame mix in the center.
When the rice batter begins to firm,lift one of the edges and hand roll into a cylindrical shape.
Keep aside for a while on the side of griddle so that the pitha is crisp then remove from pan.
The pitha should remain white. It can be stored for about a week.

PLEASE DON'T COPY PHOTO OR TEXT WITHOUT PERMISSION
assamfoodie@gmail.com

Tenga

Tenga literally translated means ‘Tangy ’ in Assamese.
It is a light curry unique to Assam and is generally eaten towards the end of the meal .There are many variations of this curry. However,the key ingredient is a souring agent, giving it a tart tangy taste.Commonly used souring agents are Elephant apple(Outenga),Lemon(Nemutenga),Wild Mangosteen (Thekera) etc.


NOTE:TENGA is only served during LUNCH,in ASSAM.

Maasor Tenga

(Sour Fish Curry with tomatoes)

500 G fish,cut into 4-5 pieces
2-3 ripe tomatoes,chopped
1/8 tsp of fenugreek seeds
1 tsp turmeric
salt according to taste
1 green chili(optional)
2 tsp lemon juice
3 tablespoon mustard oil.

Wash and cut fishes into pieces, pat dry and smear with salt and turmeric powder and leave aside for 10 to 15 minutes.
Heat oil in a frying pan . Fry the fish lightly till just golden brown and set aside.
Heat 1 tbsp of  oil in a deep pan.
Splutter the seeds and  green chillies (optional) in oil and when the spluttering stops, add chopped tomatoes and cook until thick and pulpy .
Next add  salt and turmeric.Stir well and add  2 cups of water and bring to a boil.
Add the fish, lower the heat to let it simmer for a few minutes.
Add lime juice (according to taste) and remove from the fire.
Serve with boiled rice, green chillies and lemon wedges.

PHOTO OF MAASOR TENGA HERE

Thekera dia Tenga
(Sour Fish Curry with Wild Mangosteen)
500 G fish,cut into 4-5 pieces
1 large ridge gourd grated
1/4 tsp fenugreek seeds
1 tsp turmeric
salt according to taste
3 tablespoon mustard oil.
3 - 4 pieces Dry Mangosteen (Thekera) soaked in water or
1 cup of Boiled Elephant Apple Juice

Wash and cut fishes into pieces, pat dry and smear with salt and turmeric powder and leave aside for 10 to 15 minutes.
Heat oil in a frying pan . Fry the fish lightly till just golden brown and set aside.
Heat 1 tbsp oil in a deep pan.Splutter the seeds.Add ridge gourd,salt and turmeric; cover and cook for 2 - 3 mins. Add fish pieces, boiling water and simmer for another 10 mins until cooked
Add thekera and cook further 3-4 mins.Remove from fire.
Serve with boiled rice, green chillies and lemon wedges.

FOR Tenga With Outenga

(Sour Fish Curry with Elephant apple)
1 Elephant apple(Outenga)cut to slices and boiled with 2 cups water
1 boiled potato,mashed

Follow the recipe above but replace the gourd with potato and Thekera with Outenga juice

Photo of Tenga With Outenga

Kahudi/Pantitenga and Kharoli

Kahudi/Pantitenga
and Kharoli
Fermented Mustard paste

1.Grind yellow and brown mustard seeds manually.(Do not use a blender or mixy ).Add salt and chili powder .

a)For Kahudi :Add lemon juice or thekera pani,according to taste and knead until mustard releases oil.(it should be tangy to taste)

b)For Karoli
Instead of lemon (Acid)substitute with kolakar(alkali)

Wrap in banana leaf and keep in a warm place for 2-3 days to ferment .Use as a side dish
Photo of Kahudi and Kharoli