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

Til Bota/Tilor chutney....(Black Sesame seed chutney)

তিল বতা 

Ingredients....

• 1/2 cup of cleaned and toasted Black sesame seed (Toast the sesame seed in a hot tawa or karai for 1-2 minutes)
• 1-2 garlic cloves
• Chillies (according to your taste)
• Few drops of mustard oil
• Salt to taste

Method....

Grind all ingredients with little bit of water and make a fine paste...Before serving add 3-4 drops of raw mustard oil to enhance the flavor...

Til dia pura Bengena Bilahi Pitika .... (Mashed fire grilled Aubergine & Tomato with sesame powder........)

তিল দিয়া বেঙেনা বিলাহী পিটিকা 

Method:

Fire grill 1-2 tomatoes and 1 medium size Aubergine

Now peel carefully & mash the tomatoes and Aubergine with 2tsp black sesame powder (first toast the seed then grind it) , chopped onions, green chilies, chopped ginger, coriander leaves, 1/2 tsp mustard oil and salt.

Your Til dia pura Bengena bilahi Pitika is ready to serve....(add few drops of mustard oil before serve)

Bhokua Maas Pitika panitengar logot....( Catla fish mashed with tangy mustard chutney)

মাছ পিটিকা 

Ingredients:

• Bhokua maas (catla fish)- 200 grms
• Green Chillies 1-2
• Ginger 1/2 tsp chopped
• Mustard Oil - 2-3
• Coriander leaves chopped
• 1tsp panitenga/kahudi
• Small sized onion 1 chopped
• Salt to taste

Method:

• Clean the fish pieces carefully
• In a hot pan or tawa grill the fish pieces both side properly on a low flame. 
• When the fish pieces became cool then remove the all bones carefully
• Now add salt, coriander leaves, chopped ginger, panitenga, onion and 2 tbsp mustard oil 
• Mix well and mashed it.....serve with rice

Panitenga or Kahudi (Tangy fermented Mustard Chutney)

পানীটেঙ্গ  / কাহুদী 

Strong in taste Panitenga or mostly known as Kahudi is a very unique fermented recipe from Assam which is mostly served with an Assamese meal as a side dish.

Ingredients:

• Black Mustard seeds - 100 grms
• 1/2 cup thekera Tenga pulp,(mangosteen pulp/Garcinia pedunculata) or Tamarind pulp or Lemon juice 
• Banana leaf - 1 no (Tender the leaf by heating on fire)
• Salt to taste
• A pinch of sugar
• Chilly powder - 1 tsp (optional)

Method:

• Wash the mustard seeds carefully and leave them to dry completely.
• When the seeds became completely dried grind them ( keep in mind that don't grind the seeds into a fine powder form)
• Add the all ingredients and the souring agent of your choice(Here I have used Thekera Tenga pulp (mangosteen pulp/Garcinia pedunculata))
• Mix them well and knead to get a dough out of it.
• Now wrap the dough with a banana leaf and tie with a string carefully to make a parcel or small packet as shown in the picture. 
• keep the parcel inside a container and let it mature for about 3 to 4 days...
• After 3-4 days Panitenga or Kahudi will be ready to serve

Kesa Poka Jolokiar Achar ( Green & Red chilly pickle)

কেচা পকা জলকিয়ার আচার 

Ingredients:

• Red and green chilies 200 grms
• Panch phoron powder- 2 tsp
• Salt to taste
• Turmeric powder 1tsp
• Lemon juice- 1/2 cup
• Mustard powder- 4-5 tsp
• Mustard oil  (kesa mitha tel)1cup

Method:

• Wash and pat dry the chillies. Cut them into chunks. keep them aside .
• In a big bowl mix all the ingredients including mustard oil. Add the chilly pieces mix it well with the masala.
• Transfer  the pickle in a clean and dry ceramic or glass jar
• If needed add more  mustard oil in the jar.The oil will be at least 1 inch above the pickle level.
• Cover the jar with the lid and let it mature for 1-2 weeks before start using. ( keep in mind that the pickle requires a lot of sunlight to mature) 
• Serve the pickle with Rice, Chapattis, parathas of your choice.

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..

Aam aru Bhotjolokiar Achar..... (Mango & Ghost Pepper Pickle in a simple Assamese way...using minimum amount of spices)

Ingredients:

• Raw mangoes-1 kg
• Bhot Jolokia- 2-3
• Chili powder-2-3 tbsp
• Mustard seed powder-2-3 tsp
• Turmeric powder-2 tsp
• Panch Furon Powder-2tsp
• Salt-100gms
• Mustard oil- approx-1/2 litre 

Method:

• Wash and wipe mangoes with a cloth .
• Now Chop raw mangoes into medium size pieces
• In a big and wide jar add salt and turmeric in the chopped mango pieces.
• Mix well and keep covered for 2 days 
• On the third day strain the liquid that accumulates in the jar and store it separately. 
• Spread the pieces out on a patch of cloth, banana leaf or newspaper and let them sun-dry for another 24 hours.
• Now add the all spices like Panch furon powder, chilly powder and mustard seed powder in the mango pieces and rub well
• Transfer the mango pickle in a jar .

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.

Pura Bilahi Pitika ( Fire Grill Tomato mashed)

Method:

• Fire grill 3-4 tomatoes and 1-2 Dry red chilies
• Now mash the tomatoes and red chilies with chopped onions, green chilies, chopped ginger, Garden fresh green peas (optional), coriander leaves, 1/2 tsp mustard oil and salt.
• Your Pura Bilahi is ready to serve

Baah Gaaz & Bhoot Jolokia Achar ( Bamboo shoot & Ghost Pepper pickle) in Assamese style

Ingredients:

1. Horn shaped bamboo shoot 3
2. Bhoot Jolokia (Ghost pepper) (According to your taste)
3. Thekera Tenga (Kokum) 10 pieces
4. Salt (According to your taste)
5. Turmeric Powder 1 table spoon
6. Water 1/2 cup

Method:

1.Cut the horn-shaped bamboo shoot in half length ways, strip off the outer fibrous layers and then trim about 2cm off the base.
2.Now grate or cut the soft white, creamy portion of the bamboo shoot into fine pieces .
3. Transfer the fine pieces into a clean glass jar.
4.Add a little bit of water, salt, turmeric powder and few pieces of Thekera Tenga (Kokum) and keep in a sealed clean jar for 15 days.
5.After 15 days your fresh bamboo shoot ( kesa Kharisa) is ready .
6.To make pickle now the fermented bamboo shoot or khorisa should be completely drained out.
7.After that spread and dried in sunlight for 4-5 hour.Bamboo shoot slices should be little dry but still moist.
8.Put the bamboo shoot in to a glass jar and just add enough mustard oil which covers the rim up to half or one inch above the pickle.
9.Mix chopped bhoot Jolokia (Ghost pepper) to bamboo shoots.
10.Keep the bamboo shoot pickle in glass jar with lid on. Pickle would be ready in 4-7 days.

Pudina chutney with raw mango

Ingredients:

• Fresh mint leaves - 1/2 cup
• chillies - 2 or more according to taste
• Fresh Coriander leaves - 1/2 cup
• Salt - 1/2 teaspoon or according to taste
• Sugar - 1/4 teaspoon
• 4 small pieces of raw mango or 1 tsp of Tamarind Paste
• Chat masala

Method:

• Mix all the ingredients and grind together to paste.
• Now add a pinch of chat masala