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 !!!!!

Bamboo Rice - Sunga Saul

Well, the simplest way is to cook plain rice.. But I am sharing a little tastier one. Try.. you gonna love it. I will add the pictures soon.

Ingredients :

1. A piece of Bamboo ( edible variety), both sides close, if possible get it  cut with a handle. My Koka said that "Sungat Diya" is best during October and November as the Bamboos have water in them and the tender variations are avaiable.
2. A fire place to burn the Bamboo.
3. Rice, about half of the Bamboo piece. ( In Assamese, "adha sunga").
4. Dried chicken/pork/meat, if you do not have the dried variety, use small cut chickens.
5. Bamboo shoot, pieced, if you like.
6. Salt.
7. Cardamom (4) and Cinamon (Half inch) along with a few Lavang.
8. One Onion chopped.
9. Little bit ginger garlic - chopped, ( only if you like).
10. Banana Leaves




Process:

Soak the rice for about half an hour. Clean all ingredients and mix in a bowl. Drain water from the rice and mix with the rest of the ingredients ( do not mix the Bamboo and Banana leaves). Open the Bamboo from one end and fill the hole with the Mixure. Pour water, leaving about  an inch to fill the bamboo. Close it tightly with Banana leaves. Now roast the bamboo with rice inside in fire place. The outer side will turn dark grey and you will be able to smell it cooked. Remove from flame and open and eat !!!

Note: I cannot specify time for cooking / roasting, as it would depend on the type size and quality of the bamboo also the weather when you are cooking it! So go ahead try it twice and you will be perfect.
You can use the same process for only rice.


Photo Courtesy: Uday@flickr


Addendum: 09/15/2010

Please check out this short video on preparation of sunga saul (bamboo rice)

http://www.youtube.com/watch?v=E--loXwRZL8&feature=player_embedded

No comments:

Post a Comment