Aakhol Ghor, the Assamese Cuisines and Foods from Assam

Its all about Food and Food Habits from the land of blue hills and red river, Assam.

Aakhol Ghor means Kitchen in Assamese. Assamese traditional Kitchens normally has two parts. First the dining area plus a small cooking space for tea etc. And the next bigger and more functional room is the actual kitchen with at least two earthen fire places (chowka).If you are a food lover you can hope to see a lot of authentic Assamese Recipes in this place......

DISCLAIMER

Some famous Chef of India once said, " India is so unique, one can find three different recipes for the same chicken curry in the three houses lined in the same row. Every kitchen and every cook in India has it's own cook book, unlike rest of the world."
I personally feel it is so well said. Even in my case, you might find small to big differences in your known method of cooking and the ones posted here. I call them true Assamese for two main reasons, one: because of the spices used, and two: my granny knew nothing beyond her village ( she did not believe that cauliflower can be green, which is Broccoli). So whatever she cooked was passed on over generation. And my Mom finds it hard to believe anything can be cooked beyond her traditional methods( she is best at it, though she makes excellent Indo - Chinese things, invented). So please feel free to put in your comments / correction. One thing I can assure is I have cooked all these ( everything) myself with my own hands at least once. So whatever is here is tried and tested. You are always welcome to do your bit of experiment !!!!!

Chilly Dry Fried Pork


  1. Serves 4 – 6

    Ingredients:

    Fresh Pork Meat (cut into small pieces as shown in the photo) 0.5 K.G.
    Garlic 6 cloves
    Ginger 1 inch
    Onions 1 no
    Salt to taste
    Fresh capsicum 1 no
    Turmeric powder 1 tsp
    Red chilly powder ½ tsp
    Black pepper powder ½ tsp
    Dark soya sauce 1 table spoon
    Green chilies 4 nos
    Spring Onions 3 nos
    Fresh coriander 1 bunch
    Cooking oil 1 table spoon

    Preparation:

    Wash the meat properly and keep a few fat pieces (5-6 medium sized) aside from rest of the meat
    Take the garlic cloves, remove the skin, and then crush them to a coarse paste. Need not be a fine paste.
    Crush ginger and mix it with the garlic
    Cut the onion and capsicum into rings
    Cut the spring onions including the bulb into one inch long pieces

    Cooking:

    Add half cup of water in a cooker
    Add turmeric powder, red chilly powder and half of the ginger garlic paste in the water and mix well.
    Put the pork in the cooker and mix with the Masala water.
    Steam the cooker in medium high heat for 3-4 whistles. Last two whistles in low flame.
    Let the cooker be cooled naturally and once cooled, separate the meat from the remaining water and keep aside. Don’t throw the boiled water away. You might need it.
    Heat a wok or deep fry pan (not a flat frying pan). Put one table spoon of cooking oil and spread the oil on the surface of the pan
    Once the oil is hot, put the remaining ginger garlic paste.
    Put the drained out pork in the pan and sauté them for sometime, till they get a brownish tint.
    Cover the pan with a lid and put the flame in medium low.
    After 3-5 minutes once the oil starts coming out from the fat, increase the flame and keep stir fry.
    Add black pepper powder, salt and the spring onions.
    Once the spring onions are flat, add the capsicum and onion rings. Adjust the salt if you like.
    Reduce the flame to lowest and cover the pan for 3 minutes.
    Add dark soya sauce and mix it well and stir fry. At this point of time, the meat should be light brown in color and should be tender. Check for a fat piece whether the skin is soft.
    Add the slit green chilies and coriander.

Serve it hot with beer or with normal rice meal.


14 comments:

  1. The picture of the cooked pork meat is amazing. Those who know the taste is not going to resist it.
    One more dish may be added. It is roasted pork.

    ReplyDelete
    Replies
    1. WARNING!

      There’s JUST ONE REASON you might fail on the Paleo Diet and it has everything to do with your ability to make delicious food, FAST.

      But now, with this stunningly simple cookbook I’ll show you how to cook savory, mouth-watering meals in minutes for some of the busiest Paleo eaters in the world...

      For more info please click on the following link: How To Cook - Desserts - Salads - Omelettes - Soups - Meat - Snacks

      Talk soon.

      Delete
  2. Thanks for introducing us to the wonderful Assamese cuisine that is quite unknown to those not in the region.

    ReplyDelete
  3. earlier i was not much into fried pork but d picture and ur cooking method maked me crazy...jst too tasty

    ReplyDelete
  4. thanks for the awesome pork recipies..specially i loved your chilly fried pork.:))

    ReplyDelete
  5. Thanks for the nice recipies....n for the website too..\m/

    ReplyDelete
  6. i tried it..awesome...nice recipy...

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  8. In the beginning you did mention to keep some pork fat aside from the rest of the meat..i read whole of your article but couldnot acertain what happen to that seggregated pork pieces...we need to chew them raw or cook later if this pork taste like ass

    ReplyDelete
  9. WARNING!

    There’s JUST ONE REASON you might fail on the Paleo Diet and it has everything to do with your ability to make delicious food, FAST.

    But now, with this stunningly simple cookbook I’ll show you how to cook savory, mouth-watering meals in minutes for some of the busiest Paleo eaters in the world...

    For more info please click on the following link: How To Cook - Desserts - Salads - Omelettes - Soups - Meat - Snacks

    Talk soon.

    ReplyDelete