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 !!!!!

Haanh aaru Maah - Duck in Lentil



Haanh and Maah features in many a form in Assam. But the black lentil ( gota maati maah) is the king of taste and never fails to satisfy the taste buds or occasin.

Ingredients:

1. Duck Meat - 1 Kg Chopped, I prefer small pieces, you pick yours. 
2. Black Lentil - 1 Cup, soaked for minimum 8 hours ( can be over night).
3. Onions - 1 big, Chopped. 
4. Ginger Garlic Paste - 2 table spoon
5. Fresh Cummin and Red Chilly Paste - 2 table spoon. 
Black Lentil - Whole, Slip, and Cleaned
6. Salt and turmeric - to taste
7. Oil - 2 table spoon.


Black Gram


Duck Meat, Chopped







Method:

For this you definately need a wok / pot with a air tight lid. 
Heat the pot and add oil. Add 3 and 4. When this is light brown, add meat, lentil and cummin chilly paste along with salt and turmeric. Fry till all the water evaporates and the meat starts to leave oil. 
Now add about 2 cups of water and cover with the lid. Let it shimmer till everything is cooked. You may need to keep adding water in between, just to check the consistency. I like it as a thick gravy, you can make it watery. But gravy is best. 

Serve with Chapati / Rice and something on the side !!



Photo Courtesy: https://www.facebook.com/krishnajina.deka
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