Aari Maasor Khar Jool....(Khar gravy with Long-whiskered Cat fish)

আরি মাছর খার জোল 

Aari Maasor Khar Jool.... This dish is mostly eaten in many parts of lower Assam....A simple recipe with minimal ingredients.....

Ingredients: 

• Aari fish 5-6 pieces (You can use any types of river or fresh water fishes...However my grandmom says that this recipe tasts better with small fishes)
• kolakhar 2tsp
• Garlic cloves 3-4
• Green Chillies 2-3 (or as per your taste)
• Salt to taste
• Water

Method:

• Clean and wash the fish pieces. Rub with 1 tsp salt and 1/2 tsp turmeric.
• Heat the mustard oil in kadai and shallow fry the fish pieces. keep aside.
• In a hot deep pan put 1/2 tsp of mustard oil and add 2-3 green chillies, garlic cloves, salt stir for few seconds
• Now add kolakhar or sodium bicarbonate (along with 2 cups of water).
• Add the fried fish pieces and mix well
• Cook for about15 minutes and switch off the gas.
• The khar jool is ready to serve with rice.

Paleo Apple Pancakes (scd)

It's officially after Labor Day so that unofficially means that fall is here. Best part about fall? Apples. Yep, I'm a foodie. Next best thing to apples? Pancakes. Put them both together and it's breakfast bliss.

Ingredients:

6 Tbsp coconut flour
6 Tbsp melted butter (or coconut oil)
6 eggs
1 tsp baking soda
2 tsp cinnamon
1 tsp allspice
1/2 tsp ground ginger
1/2 tsp salt
1 to 1 1/2 cup grated apples (skin-off)

coconut oil for frying
honey for topping

Directions:

Coat pan with extra coconut oil over medium heat.
Blend together ingredients in said order. Add apples last, folding in.
Let batter sit for 5 minutes before pouring dollops into hot oil.
Flip when bubbling and pancake edges are golden brown.
Serve hot with honey to drizzle.

Mati maahor dail Ou Tengar logot..( Split black gram cooked with elephant apple)

Ingredients:

• 2 cups of Mati maah (Split Black gram)
• Some medium pieces of Ou tenga (elephant apple)
• salt to taste

For tempering:

• Dry Red chilly 1-2
• 1/2 tsp Panch phoron
• 1 teaspoon turmeric powder 
• 2-3 tsp mustard oil
• 2-3 garlic cloves

Method:

• Wash and soak the mati maah (Black Gram) for one hour
• Now pressure cook it with Ou tenga pieces (elephant apple), salt to taste and water.
• Heat mustard oil in a deep pan over medium heat add add Panch phoron, chillies, garlic cloves, turmeric powder and let it get brown.
• Now it's time to add cooked mati maah and outenga pieces dail in the pan with some water for consistency. Stir well and give a boil.
• Serve with rice......

Kaji Nemur Sorbot....(Fresh Assam lemon juice)

কাজি নেমুর চর্বত 

Method:

• Cut the lemons and squeeze out the juice into the jug of cold water.
• According to your taste add salt and sugar . (For better taste you can add a pinch of black salt too). Mix it to dissolve. 
• If you want you can strain it before serving. Serve chilled