
I am still researching on how many courses an Assamese Meal can be; however I will try to put up one full platter here. Assamese platters are normally served in typical Indian Thali Style in bowls.
One traditional assamese plate is made up of an alloy metal called Ka(n)h in assamese. This is a assamese copy write product as it is produced only in Assam. A royal or most respectful version is a High Plate with stands for bowls. This is called "Maiheng Kaahi". The next one is a normal plate with bowls. In a family the size of the serving plate decides the rank and respect of the member of the family. A very small sized and cute plates are normally for the eye candy of the family.
You seat on a "Bor Peera", it would be like a table but of the size of a seating mat and of about 4 to 6 inches in height. Eat from your plate and Drink from your own "Ghoti and Gilas". A Ghoti is a personalized water jug normally round in shape and a Gilas is a Water glass. Both of these are made of Pitol or Kaa(n)h.
Now the Items:
I think I need to start some where in telling how to prepare all of the above.
so here we go............
One traditional assamese plate is made up of an alloy metal called Ka(n)h in assamese. This is a assamese copy write product as it is produced only in Assam. A royal or most respectful version is a High Plate with stands for bowls. This is called "Maiheng Kaahi". The next one is a normal plate with bowls. In a family the size of the serving plate decides the rank and respect of the member of the family. A very small sized and cute plates are normally for the eye candy of the family.
You seat on a "Bor Peera", it would be like a table but of the size of a seating mat and of about 4 to 6 inches in height. Eat from your plate and Drink from your own "Ghoti and Gilas". A Ghoti is a personalized water jug normally round in shape and a Gilas is a Water glass. Both of these are made of Pitol or Kaa(n)h.
Now the Items:
- Steamed Rice - Bhaat
- Xaak Bhaaji - Dry green leafy vegetable.
- Daal - Dail or Daali
- Khaar - A kind of veg / non veg item
- Bhaaji - Dry veg
- Torkari - wet veg
- Maasor Aanja - Fish Curry, normally sour (tenga aanja)
- Mandxor Jol - Meat or Chicken
- Chutney
- Some Fries - can be of various vegetables.
- Pitika - a side dish , kind of a mash.
- Asaar - achar or pickle.
I think I need to start some where in telling how to prepare all of the above.
so here we go............
Hi,
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Thanks for your comment Ananya, Please do share your receipe with us :) keep visiting and posting your feedback
ReplyDeletewonderful recipe and description of assamese culture, i do miss the duck meat ( hah mangso) and posala( banana) recipe, i can give the recipe
ReplyDeleteAlankrita
Hi Alankrita,
ReplyDeleteThanks a lot for your comment. But you've not left your email id here. So not able to personally get back to you and posting our reply here.
Well, its been sometime that we updated our blog and Hanhor Mangxo aru Komora (Duck meat with ) is open of the top pending recipe for long. If you have this recipe and want to share then you are most welcome. Do send your recipe to devlabhi (at) gmail (dot) com and we would be very happy to publish it for you.
There is infact an older post for Kol Posola (Banana Stem) recipe. Please check it out.
Thanks and keep visiting
really great...... apunalukor podokhyep xosai proxongxoniyo!!!!
ReplyDeletegreat step to bring assamese food to the web!!!
Thanks a lot Prazit.. do keep visiting and posting
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