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 !!!!!

Xewali Phool Masor Khaar - Night Flowering Jesmin and Fish Curry/Gravy !

Some times I feel we Assamese seem to be eating whatever grows on earth! And we are extremely creative. In this season, I found one very apt recipie. I love this one, for it's simplicity and ability to cook is ASAP. So here we go.

This line I added after finishing the write up. I am now a days wondering is it too simple?? Pictures tomorrow.

Ingredients:

1. Any river fish - I prefer Rahu/ Catla types. Magur goes good too. - 5 pieces.
2. One cup Sewali (night jesmin) flower - If you have, use fresh ( aunt recomended) else dry is fine.
3. Garlic - 15 cloves.
4. Khaaroni Paani - chose wisely. - 1/2 cup is fine.
5. Salt to taste.
6. Oil to fry. You need about 1 spoon for the garlic, rest for fish fry.

Method:

You can use left over fish head and such as it seem to happen very often in a home scenerio.
So, have the fish fried nicely, but not crispy. Wash and clean the flowers; try to clean and take out as much red water as possible. Add oil to a wok and split the garlic cloves. Fry till light brown. Add the flowers and fry a bit. Say about 3 minutes continously stirring and on high flame. Add Kharoni, salt and about three cup of water. Once this mixure comes to boil, add the fish, you can break them if you want to.

Let this shimmer and boil till the water reduces and comes to a gravy state.
You are done, serve with plain hot rice as the first course.

***You can add both a bit of red lentils and small potatos or one of them.Reduces the bitterness and increases the thickness of the gravy.


NOTE: Gathered from my all time fav Tora Pehi !!! Torkari khao tora pehi ka gun gao ( relish and praise aunt Tora) !!!

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