Kothal Guti Pitika ( Mashed Jack Fruit seed)

কঁঠাল গুটি পিটিকা 

Ingredients:

• 10-15 Jack Fruit Seeds
• 1 small sized onion- chopped
• Chilly - as per your taste
• Few drops of Mustard oil
• 1/2 Tsp of chopped ginger
• Salt as per taste
• Chopped coriander leaves

Method:

• Remove the outer white skin of sun-dried Kothal guti ( jackfruit seed)
• If you want you can peel out the red skin of the seeds 
• Now boil the seeds in a pressure cooker adding a little bit of salt in water ( Taste will be better if you boil the seeds along with lentils - it's an optional method)
• Drain out the water once the seeds boiled and become soft
• Now mash the seeds with all ingredients
• Serve your Pitika with steamed rice

Kol Posolar Khar ( Banana Stem Khar)

কল পছলার খার 

Ingredients:

• Banana Stem: 1 medium size
• Mustard oil: 2 tbsp
• Crushed garlic cloves: 1/2 tbsp
• Slit green chillies: 2
• Salt: to taste
• Kolakhar: 1 tbsp or sodium bicarbonate: a pinch

Method:

• First peel off the outer layer of the Banana stem.
• Take the tender inner of the stem and cut it into small pieces. With your hand crush the pieces as shown in the picture.
• Heat mustard oil and fry the garlic till brown.
• Add crushed Banana stem and stir for about one minute.
• Add slit green chillies, salt and kolakhar or sodium bicarbonate.
• Sprinkle a little bit of water. Stir and cover cook for another 15 minutes and switch off the gas.
• The khar is ready to be served with rice.

Rongalaur Bor (Pumpkin Fritters)

                                     রঙা লাউর বর                               

In this recipe before deep frying the slices of pumpkin  were well coated in a thick batter of rice powder, gram flour, little water, a pinch of salt, turmeric and chilly powder mix.. For better result serve hot.....

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......

Dhekia xaak aru aalu bhaji....(Fiddle-head Fern & potato stir fry)

ঢেকিয়া  শাক আরু আলু ভাজি 

Different types of Xaak (leafy vegetables) are always a part of authentic Assamese cuisine. Dhekia xaak, the edible Fiddle-head Fern  is not only popular in Assam but also in the entire reason of our beautiful North-East. People love to cook this Xaak in different ways.For example...Dhekia xaak stir fry with chickpeas/potatoes, Fish sour curry with Dhekia Xaak and Ou tenga (elephant apple), Pork stew with Dhekia etc.

Ingredients:

• Dhekia (Fiddle-head Fern) - 2-3 bunches
• 1 potato ( cut into small pieces)
• 1 onion (Finally chopped)
• 1 tbs mustard oil
• 1 tsp salt (according to your taste)
• ½ tsp turmeric powder

Method:

• Wash the Dhekia xaak and chop the tender parts. keep aside

• Heat oil in  a pan.

• Add onion slices and fry them till brown in color

• Now add dhekia xaak, , potato pieces, turmeric powder and salt.

• Stir it constantly and cook for 10 minutes or till potatoes become tender.

• Its ready to serve

Masoor Dailot dia kothalor guti (Jackfruit seeds in Red lentils.....Assamese way)

দাইলত  দিয়া  কঠালর  গুটি 

Ingredients:

• 2 cups of Masoor Dail washed and drained (Red lentils)
• 10-12 (or  as per your need) peeled and washed kothalor guti (jack fruit seeds)
• 1-2 dry red chilies
• 2-3 tsp mustard oil
• 1 small onion (chopped)
• 1 teaspoon turmeric powder
• 1/2 tsp panch phoron
• 1 medium sized tomato (cut into cubes)- optional
• salt to taste

Method:

• Pressure cook Masoor dail with  kothalor guti  adding salt and water.
• For tampering/tadka heat mustard oil in a deep pan over medium heat. Add  panch phoron, chopped onion, chillies, turmeric powder and tomato pieces. let it get brown.
• Now it's time to add cooked  dail (lentils along with jackfruit seeds) in the pan with some water for consistency.  Stir well and give a boil.
• Serve hot with rice......

Tioh aru kothalgutir khar (Cucumber and jackfruit seed khar)

টিয়হ আরু  কঠাল গুটির খার 

Ingredients:

• 2-3 cucumber (cut in to small pieces)
• 1 cup, peeled washed jack fruit seeds ( cut them into two pieces )
• 2 tsp kola khar or 1/2 tsp soda bi-carb
• 4-5 garlic pods
• 1-2 green chilly
• Salt ,according to taste
• 1 tsp Mustard Oil

Method:

• In a hot pan put 1 tsp mustard oil
• In the hot oil add garlic and green chilies and fry them for few seconds
• Next add the cucumber and jack fruit seeds
• When all ingredients turn light brown in the pan add salt according to your taste
• Now add the kola Khar or soda bi-carb.
• Add water as needed.
• Cook the vegetables until pulpy.
• Mash the vegetables slightly before removing from heat.
• Sprinkle few drops of raw mustard oil over the khar 
• Serve with rice.

Xewali phulor Tita Bhaat....

শে ব়ালি  ফুলর  তিতা ভাত 

Ingredients:

• 1 cup cooked rice
• 1/4 cup dried xewali phul ( Coral jasmine flower-soaked in water for 10 minutes)
• 4-5 garlic cloves
• 1-2 green chillies
• 2-3 tsp mustard oil
• 1/2 tsp panch phoron
• Salt to taste

Method:

• Heat mustard oil in a kadai and temper it with garlic, panch phoron and chillies .
• Now add the xewali phul (strain from water before add) and stir it for about two minutes
• Now add cooked rice and salt. Mix it well and fry for 4-5 minutes.....your Tita Bhaat is ready to serve.

Kosu xaak boot aru Mosur Dailor logot... ( Colocasia leaves cooked with Black chickpeas and Red lentils)

কছু   শাক 

কছু   শাক বুট আরু মচুর দাইলৰ  লগত  

Ingredients:

• Red Lentils (Mosur dail)- 1/2 cup
• Boiled Black chickpeas- 1/2 cup 
• Onion - 1 medium (chopped)
• Ginger Garlic paste- 1tsp
• Tomato- 1 chopped 
• Turmeric powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Salt to taste
• Green chili - 1
• Crushed black pepper- 1/2 tsp
• Mustard oil- 2-3 tsp

Method:

• Wash the colocasia leaves carefully and cut them into small pieces. Boil them for 5-6 minutes and strain them. keep aside
• Wash the lentils well and soak them for 1/2 hour to soften to reduce cooking time. (optional)
• In the hot oil add chopped onion, ginger garlic paste and green chilies. Fry them for few seconds
• Next add the chopped tomatoes, turmeric powder, coriander powder and black pepper powder
• When all ingredients turn light brown in the pan add colocassia leaves and salt. Mix them well and cook for 5 minutes
• Add the lentils and black chickpeas to the pan. Stir and mix well.
• Transfer the all ingredients in to the cooker.
• Add a little bit of water and mix again. Presser cook them for 1-2 whistles or until pulpy.
• Serve with rice

Saru Aalu Bhaji ( Baby potatoes stir fry in Assamese style)

সরু  আলু  ভাজি 

Ingredients:

• 250 gm. soru aalu (baby potatoes)
• 1 medium onion chopped 
• 8-10 garlic cloves
• ½ tsp. turmeric powder
• 1-2 chilies
• 1/2 tsp crushed black pepper (optional)
• salt to taste

Method:

• Wash and dry the potatoes, then cut into small sized cubes. 
• Heat oil in a frying pan and add chopped onion, chilli and garlic. fry for a minute
• Now add potato cubes and and mix them well
• Add turmeric powder, salt and pepper. Fry potatoes until starting to tender plus brown around the edges. 
• Serve hot with rice or roti.

Bhapot dia Masur Dailor Pitika (Steamed red lentils mashed)...

Ingredients:

• 1 cup Masur Dail (Red Lentils)
• 1 clean muslin cloth or any types of clean pure cotton cloth
• 1-2 green chilles
• 1 small sized onion
• coriander leaves (chopped)
• Few drops of Mustard oil
• Salt to taste
• 1 tsp Mustard paste/ Panitenga/ Kasundi
• Khorisa (Bamboo shoot) optional

Method:

• Wash the lentils and soak for 1 hour
• Drain the lentils and place them in the center of the muslin cloth
• Tie muslin cloth carefully with lentils as shown in the picture
• Now steam it in a steamer for 15-20 minutes or you can steam it in a pressure cooker when you are cooking rice...(just put it above the rice & water and pressure cook for 1-2 whistles)
• When done open it carefully and transfer in a bowl
• In the steamed lentils add all the ingredients and mashed it....Serve it with rice....I am sure you will love this..

Kharoni Bhaat.....An Assamese folk way to get relief from common cold and cough......

Ingredients:

• 1 cup cooked rice
• Kolakhar 5-6 tsp  (Kolakhar is a traditional ingredient made by filtering water through the ashes of a banana tree, which is then called kola khar (The name derived from the locale term of Banana, "Kol" or "Kola".......courtesy: Wikipedia).

• 4-5 garlic cloves
• 1 tsp chopped ginger
• 1-2 green chillies
• 3-4 tsp mustard oil
• 1/2 tsp kaaljeera (onion seeds)
• Salt to taste

Method:

• Heat mustard oil in a kadai and temper it with garlic, ginger, onion seed, chillies & kaaljeera .
• Now add cooked rice, kolakhar and salt. Mix it well and fry for 4-5 minutes.....your Kharoni Bhaat is ready to serve.

Keep in mind that before you start using any home remedies, it's necessary that you should identify the type of cough you are suffering from. Determining the type of cough will help you get the right remedies for your cough and in turn get the best results. Thank you....:)

Kon Bilahir logot Paleng aru Morisa Xaakor Bhaji......(Spinach & Red Amarnath leaves stir fry with baby tomatoes)

Ingredients:

• 1 bunch of fresh Spinach leaves ( Paleng Xaak)
• 1 bunch of Fresh Amarnath Leaves ( Morisa/Datha Xaak)
• 5-6 red baby tomatoes
• 2 tablespoons mustard oil
• 1 medium onion- chopped
• 3-4 fat garlic cloves 
• 1-2  green chillies
• Half a teaspoon turmeric powder
• Salt to taste

Method: 

• Wash Paleng and Morisa/ Datha Xaak ( the leafy vegetables) and chop carefully.  Keep aside.
• Heat the mustard oil in a pan. When hot enough, add the onions, chillies,  garlic and baby tomatoes. Saute them for a while till they turn golden brown. 
• Add  the xaak ( leafy vegetables)  and let it sit on a low flame till the xaak are cooked. 
• Serve with steamed rice

My Grandma's Recipe......Tenga dia Bhendi (Sour Okra/Ladies Finger)

Ingredients:

1. 200 grm Bhendi (Okra/Ladies Finger)
2. 3-4 pieces of thekera( kokum), soaked in water for an hour (you can use Lemon juice also)
3. 1 tsp Mustard Oil
4. 1 tsp mustard seed
5. 1 whole chilly
6. 1 pinch of turmeric powder
7. Salt to taste

Method:

1. Wash bhendi and let it dry completely.
2. Now cut them into halves lengthwise
3. In a pan, heat the mustard oil and add 1 tbs mustard seeds, turmeric powder, chilly and salt according to your taste.
4. Add Bhendi Pieces and fry them for 2-3 minutes
5. Now Add Thekera pieces along with the water and simmer for 5 minutes.
6. Stir occasionally and cook for 2-3 minutes .
7. Finally, it is ready to serve with rice.

Labra....An Assamese style mix vegetable dish...

This recipe contains several kinds of vegetables ( Pumpkin, Radish, Potato, Brinjal, Raw banana, peas, Cabbage, Cauliflower and so on ) cooked on low flame along with light spices...For Assamese people this particular dish is an important part of community feasts , especially during Swaraswati puja, Durga Puja and Viswakarma Puja....... Labra goes well with rice and Khichidi.....

Ingredients:

• Cabbage- chopped 2 cup
• Cauliflower- 1 cup
• Potato 1- cut in cubes
• Radish 1 -cut in medium pieces
• Red pumpkin  1 an 1/2 cup
• Brinjal- 1
• Peas- 1/2 cup
• Raw Banana- 1/2 cup
• Onion-1 chopped
• Cooking oil- 2tsp
• Turmeric powder- 1tsp
• Ginger garlic paste- 1tsp
• Green chilly- 1-2
• Red chilly- 1-2
• Salt as per taste
• Sugar a pinch
• Coriander leaves (optional)

Method:

• Heat oil and  add a pinch of sugar, onion,chillies, turmeric, cumin powder and ginger-garlic  paste and mix well. 
• When all ingredients  change colour, add all the vegetables and stir.
• Now add salt and cover cook over low heat till all the vegetables are cooked. 
• Increase the heat so that all the moisture is dried up. 
• Garnish with coriander leaves and Serve hot

Bilahir Tok ( Sweet and sour Assamese style Tomato condiment)

Ingredients:

• 4-5 ripe tomatoes, cut into medium pieces
• 1-2 tsp mustard oil
• 1tsp of chopped garlic cloves
• 1 tsp mustard seeds
• 1 whole red dried chilli
• 1/2 tsp turmeric powder
• 1 tsp sugar or jaggery
• salt to taste

Method:

• Heat the mustard oil in a pan.
• Add the mustard seeds, whole red chilli and chopped garlic.
• When the seeds start to pop, add the pieces of tomatoes. 
• Now sprinkle salt and a turmeric powder.
• Mix well, cover and cook  till the tomatoes are pulpy.
• Now add  sugar or jaggery and stir till it is dissolved.
• Your delicious Tok is ready to serve with rice, khisiris or rotis as your wish.

Bhendi/Bhindi Aloo Bhaji ( Okra potato stir fry in Assamese style)

Ingredients:

• 250 gm. fresh young okra (Ladies Finger/Bhindi/ Bhendi)
• 1 medium onion chopped 
• 2 potatoes- cut in wedges
• ½ tsp. turmeric powder
• 1/2 tsp chilly powder
• salt to taste

Method:

• Wash and dry the okra, then chop into vertical pieces and set aside. 
• Heat oil in a frying pan and add chopped onion. fry for a minute
• Now add potato wedges and Bhindi pieces and mix them well
• Add turmeric powder, chilly powder and salt.  Fry bhindi and potato until starting to tender plus brown around the edges. 
• Serve hot with rice or roti

Sajinar Sarsori ( Drumstick cooked in Mustard paste)

Ingredients:

• A dozen of soft baby drumsticks or 5-6 mature drumsticks
• 1-2 potatoes peeled and cut in wedges
• Tomato 2 nos
• Onion 1 chopped
• Cumin powder 1 tsp
• Turmeric powder 1 tsp
• Salt to taste
• Mustard oil 2 tsp
• Yellow mustard paste 2 tsp
• Ginger garlic paste 2 tsp
• Red chilly powder 1/2 tsp
• Green chilly 1-2

Method:

• Heat mustard oil in a kadai or deep pan
• In the hot oil add onion, ginger garlic paste, tomato pieces, chilies and fry for a minute
• Add potato wedges, drumsticks, turmeric, salt, cumin powder and cook till become half tender
• Now pour the mustard paste and add warm water to make a curry of desired consistency .  
• Cook covered till the curry forms a thick gravy.
• Serve the Sarsori with rice.

Bengena Bor ( Brinjal Fritters)

 Ingredients:

• 1 Brinjal (aubergine)
• salt to taste
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Chilly Powder
• 1/2 cup Besan  (gram flour)            

Method:

• Wash and make thin round slices of the brinjal.
• Rub turmeric and salt in each pieces of brinjal slices and keep aside
• In a bowl make a thick batter of besan, little bit turmeric powder and chilly powder.
• Heat the oiland dip the brinjal pieces in the batter.Deep fry till golden brown.
• Serve hot .

Rongalaur aag aru kothalgutir khar (Pumpkin Vine shoots and jackfruit seed khar)

Ingredients:

• 1 bunch of fresh  Rongalaur aag (Pumpkin Vine shoots) finally chopped
• 1/2 cup, peeled washed jack fruit seeds
• 2 tsp  kola khar or 1/2 tsp soda bi-carb
• 4-5 garlic chopped
• 1-2 green chilly
• Salt ,according to taste
• 1/2 tsp Mustard Oil

Method:

• In a hot pan put 1/2 tsp mustard oil
• In the hot oil add garlic and green chilies and fry them for few seconds
• Next add  the rongalau aag and jack fruit seeds
• When all ingredients turn light brown in the pan add salt according to your taste
• Now add the kola Khar or soda bi-carb.
• Add water as needed.
• Cook the vegetables until pulpy.
• Mash the vegetables slightly before removing from heat.
• Sprinkle few drops of raw mustard oil over the khar 
• Serve  with rice.