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

Assamese Cuisine

Assamese cuisine is the cuisine of Assam, a state in North-East India,located just below the eastern Himalayan foothills.

Assamese cuisine places emphasis on lightly-prepared dishes which are rich in taste and flavor.The cuisine is largely driven by local ingredients and seasonal variations.Most Assamese dishes are steamed(bhapot-diya) grilled(pura) or in the form of light stew(anja). Deep-frying is not very common in Assamese cooking.

Assamese food varies by region due to the ethnic differences among the indigenous inhabitants and the varying influences on its population by neighboring regions and conquerors.
The Assamese are virtually alone in preserving the six basic tastes of ancient Vedic gastronomy, including sour and alkaline. A traditional meal in Assam begins with a khar, a class of alkaline dishes named after the main ingredient, and ends with a tenga, a sour curry, made mostly with fish. These two dishes characterize a traditional meal in Assam. In between the khar and tenga fish, meat and vegetables are served. Betel nut, generally raw, generally concludes the meal.
Although modern cuisine of Assam has been influenced by Thai, Bengali and Oriya cuisine, Assam is still rich in traditional dishes.

Glossary Of Assamese Cooking Terms:
KHAR : A pulpy lentil ,vegetable curry made with the alkaline filtrate of ash obtained from burning the dried fiber of a plantain tree.
TENGA : A delicately flavored sour broth usually made with fish,tomatoes, and souring agents.
KORISA:Fermented bamboo shoots
PITIKA :Mashed vegetables or fish , seasoned with mustard oil and spices.
DAIL:Lentils cooked and tempered with spices
XAAK: Green leafy vegetables
POITABHAT: Parboiled rice left to ferment overnight and served the next day mixed with mustard oil , salt and bamboo shoot pickle .
BHAPOT DIYA : Fish or vegetables steamed with oil and spices.
PATOT DIYA. Fish or vegetables wrapped with banana leaves and roasted into pitika .
PITIKA : Mashed fish or vegetables
SOBJI :Vegetables, usually flavored with whole spices. Can be dry, wet or in curry form.
BOR : Small fritters made by dipping various ingredients in a lentil and rice powder batter and deep fried
BHAJA : Anything dry or deep fried
JOLA :Literally anything that is hot and spicy
POORA: Literally translated means burnt but it refers to food prepared by grilling or roasting.
JHOOL : A light curry seasoned with delicate spices.
TORKARI : A general term often used in Assam for “curry.”
PITHA : Typical Assamese snack, prepared from powdered sticky rice called Bora saul.
JOLPAN: Snacks items served in festivals or any special occasion.
PAAN: Betel leaf stuffed served with betel nut and quick lime paste.Paan is eaten usually after a meal .


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