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 !!!!!

Til diya Mangxo - Chicken / Duck / Pork / Goat Meat cooked in Sesame

This one is for my darling sister who has no access to anything Assamese and to a dear friend of mine, who actually made sure I update this one right now, middle of the festive chaos!!! Of course all my readers hope you like it.

Ingredients:

  Meat – 500 gm
 Black Sesame – 2 Table Spoon
3    Cumin Seed – ½ Table spoon
4.       Ginger Garlic Paste – 2 Table Spoon
5.       Onion – 1 big Chopped
6.       Red Dry Chilly - 1
7.       Turmeric  and Salt – As per taste
8.       Green Chilly – 1
9.       Oil – 1 Table Spoon
        Black Pepper - 3


Method:
Clean the meat. Make a paste of dry red chilly, cumin , sesame and black pepper. If you do not like it hot, then drop the chilies, they are optional. Now mix everything together and keep aside. Head a deep bottom pan with the oil. Add your meat mixture and cook till it starts leaving oil, in MEDIUM to low heat. High heat will burn the sesame.  Now add hot water to it. Boil till the meat is cooked to your choice.
Serve hot with sticky rice.


TIP: This goes best with Duck, Chicken or any other bird meat. I do not like goat cooked in this way. 
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