Steamed Rice Cake - Bhapot Diya Pitha

Here’s  one steamed pitha, improvised to make in any place, for the Assamese Bihu Spirit !!

Ingredients:

Of all things, you need something called Idly Stand.Or Steam it as you like. 

1.       Rice Flour – 1 Cup

2.       Grated Coconut – ½ Cup

3.       Sugar – As Per Taste

4.       Salt – A pinch

5.       Cardamom – 1 ground

Method:

Dip the rice flour in 2 cups of water for say over night. In the morning, mix rest of the ingredients.

If you know how to make idly, and you have the equipment called Idly Stand, add small portions to each idly case and steam like an idly.

You can eat them with whatever !! They are sweets after all J

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. 

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

One More Green and Fish - Bor Manimuni Maasor Jhol

Ah Assam!! Seems we can eat green leafy vegitable and fish in infinite way. They seem to be mixed in so many ways, some times feels like repeat. But trust me they taste absolutely different and amazing in all versions. 

Mousumi Gogoi of Facebook did most of the work and as usual, picture is her's :

Ingredients: 

1. Bor manimuni(with roots):150 gm 

2. Small fish :200 gm any fish you like. 

3. Garlic:3/4 pods(crushed) 

4. Fenugreek seeds: a pinch 

5. Mustard oil - To fry the fish and a little for the curry.

6. Salt and Turmeric - To your taste.

7. Black pepper powder: 1/4 tsp 

8. Hot water - I normally use double the amount of curry I need.

METHOD

Grind the bor-manimuni greens root and all.  Strain and keep the juice aside. If you are good with hands strain with hands by squeezing. My grand ma used to keep those lums tie them with a thread and drop in the curry, to be later taken out before serving. 

Wash and clean fish and marinate with salt and turmeric.Fry them 80% in a wok and in mustard oil, keep aside. 

In the remaining oil,add the fenugreek seeds to crackle. Add crushed garlic pods,salt,turmeric,manumuni extract and let it come to boil .Add the hot water and drop the fried fishes into the curry.

Let it simmer untill the the water is half in quantity. Just before turning off the fire,add the pepper powder.  Serve with steamed hot rice.

NOTE:

These details below are from Mousumi as well. 

Bor manimuni; (English name Asiatic pennywort),(Scientific name Centella asiatica) is popular for its medicinal values.It is antibacterial,antiviral ,anti-inflammatory and good for stomach related ailments!

Nangol Dhuwa Pitha / Tora Pitha - Steamed Rice Cakes

First of all, thank you Rupam Kowar from FB :  https://www.facebook.com/rupkon?directed_target_id=0. 
The original photo is his. 

I have been pondering over two things. Assam has 6 seasons ! And we Assamese know how to celebrate each moment with specific food and some sort of music. Guess we really came down from the heavens through a golden ladder, that we seem to know how to live life king size. Our food is simple and has exotic taste! How can something be so simple? Some times it is so simple that I do not know how to describe. Hence when I saw this picture, I could not resist but use it. 

Nangol Dhuwa is the end of all plowing season normally falls say Mid End Sept to Mid End October. This is the time when all farming jobs comes to a halt and the time to reap your harvest. People start to take life easy ( we are easy any way) and prepare for harvesting (not the witchy version).  

This is normally a small ritual at home, not much of fanfare ( because people are hardly left with much money) and then distribute some of this cooked Pitha to the neighbours. This also declares that till next farming season, we are done ! In olden days it was a social way of saying, '' now I am available for social causes and celebrations''. ( this is what I gathered from my grand father; he used to say '' eh tahati nagol dhuwai nai, keneke ahibo'' meaning '' Sigh, they have not yet hung their plough, how can we bother them''. 

Let me not go on and on about it, and give you the pitha recipe.

INGREDIENTS:
1. Banana Leaf - depending on how much and what size of pitha you want.
2. Rice Flour - Ideally Bora Saul, but any sticky rice - 2 Cup
3. Seasoning - Coconut Powder - 1/2 Cup
4. Salt & Sugar - As you like it.
5. A pot to boil.


METHOD:
Mix 2, 3 &4. Make a paste. NOT dough, thick paste ( thicker than your traditional pan cake).
Leave it for about two hours if you are using dry flour. In this case you will need more water.
If you are using fresh flour, you are ready to cook.
Now take about 2 table spoon for 1 pitha and wrap it up like in picture 4.
Let the water boil in a deep pan. Meanwhile your wrapping job may have been done. Once the water boils, remove from fire, put the packets you have made and drop them in water; put the pan back on fire.

You must be careful that all packets are submerged in water. Once the pitha is cooked, in most case it will float up. Else, just in case of fresh flour, it takes about 10-15 minutes depending upon where you are. Dry four takes a little more time.

Take them out and they are steamy hot.

If salty, serve with duck curry, if sweet eat with fresh cream or tea !!!

NOTE: You can use any other leaf that is traditionally used to steam in your place, a bit of flavour difference, but who cares. When I do sweet, I add a cardamom to the water just for fun; mind you not part of the original recipe. 

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) !!!

A Fish Curry for the Lazzy but Tasty Food Wisher!

I do not know the name. But yes it comes from the lazy land!!
This one is a very tribal recipie. I am sure you will get similar versions in across South East Asia!
But this is found mostly in tribes living at hills.

Ingredients:
1. Fish - You can use any fish - 5 pieces.
2. Bamboo Shoot - 2 table spoon
3. Tomato - 1 Big, chopped
4. Green Chilly - As much you want.
5. Garlic - 2 big cloves chopped or Jullian
6. Ginger - half of garlic - Jullian
7. Onion - 1 Big chopped
8. Bunch or Corriander cleaned. DO NOT CHOP
9. For dressing- I like a drop or two of mustard oil. Use Olove oil if you want to.
10. Salt - As per taste

Method:

Take a thick bottom deep pan. Add 5 to 7 cups of water. Let is come to boil. Add 2,3,4,5 &6. Let is come to boil. Add Salt. Now add the fish pieces. Reduce the flame and cover the pan.

Cook till the fish is soft and now drop the bunch of coriander. Give it one bubble boil cover and remove from flame. Add a drop of oil of your choice. The water must have reduced to one cup per piece.

Serve with steaming hot plain rice and pumpkin flower fritter on the side. Any other flower fritter is good too.

Bamboo Shoot and Lentils

This one is a tiny recipe and on demand from a dear friend Nidarshana! This is a typical quick fix in my kitchen.

Ingredients:
1. Red Lentils - 1 cup
2. Bamboo Shoot - to taste
3. Salt and Turmeric - to taste
4. Fenugreek Seed - a pinch.
5. 2 Green Chillies.
6. Oil - 1 spoon

Method:

Wash the lentils and add in a pressure cooker. Add salt and turmeric and cook with water. Add enough for 4 people and this needs to be a little watery and not thick.  Once cook set aside, let the steam go and open the cooker.

In a wok / deep pan, heat a spoon of oil (veg/ mustard.. as you like). Add the fenugreek and let it split. Reduce the flame. Add the cooked lentils, water and all, and add the chillies. Now add two spoons of wet bamboo shoot. Check for taste, if it is not sour enough add some more. But remember, once boiled, the sourness will increase. Let the whole thing bubble a while and you are done. You can garnish with coriander if you want to.

Serve with hot steam rice, crispy fish fry  and mesh potato (aloo pitika) or any good mesh/ pitika.

Till Maas ( Sesame Fish)

This one seems to be having hundreds of variety. So giving you the 'my way'.
This is for 4 pieces and you can add quantity as you like. The kinds of fish you can use are: Rahu, Xingi, Magur, Kawoi, Xol, Bhakuwa and similar kinds.

Ingredients:

1. 4 big pieces of fish. Cleaned.
2. Salt and Turmeric
3. Green Chilly
4. Mustard oil.
5. Potato - 2 small, boiled and peeled.
6. Onion - 1 small finely chopped.
7. Black Sesame paste -  About 4 table spoon.
8. Hot water - 500ml


Method:

1. Fry the fishes, say 80% and not half, with salt and turmeric.
2.  In the same left over oil , not more then 1 spoon, add onions. Fry till golden.
3. Add the boiled potatoes and break.
4. Add chilly, salt and turmeric. Fry for a minute.
5. Add sesame paste to this and immediately add hot water.
6. Let it boil on full heat.
7. Once it boils, add the fish.
8. Keep boiling till this becomes a thick gravy on minimum flame.
9. Adjust salt and taste.
10. Serve hot with steam rice.


PHOTO Courtesy, Bipul Sarma Barua on Face Book. Could not find the profile link.

Misa Masor Bota ( Ground Prawns)

So since I do not have pictures and people did not tell me what to do.. here I go with a few quicks.

Ingredients:

1. Tiny prawns, the ones you do not know how to eat :). -- Say 250 gms
2. Oil - 2 spoon veg and few drops of mustard oil.
3. Onions - 1 small finely chopped.
4. 2 cloves of garlic and 2 green chillies.
5. Salt to taste
6. Green Coriander.

Method:

Wash the prawns and make sure they are extremely clean.
Heat a wok and put the veg oil into it. Put the prawns shell and all. Keep stirring till they become almost red in color. Take it off the heat.

Mix the prawn and rest everything and grind into a fine paste. Yummy with any deal and sabji and steam rice.

NOTE: add any fish you want, the requirement is for them to be super tiny. 

Bhendi aru Dalir Bor diya Tenga - Lady Finger and Fritters in a Sour Curry

INGREDIENTS:

1. Soaked Rice - 2 Table Spoon
2. Soaked Red Lentils - 1 Cup
3. Panch Foran - A pinch
4. Raw Mango - 2 Small, washed peeled and chopped.
5. Lady Finger - 6 to 8 (or as many people)
6. Salt, Turmeric & Sugur- to taste
7. Rice Powder - 1 Table spoon mixed with 1/2 cup water.
8. Water & Oil

METHOD:

Make a coarse paste of the rice and lentils. Mix with a bit of salt and check for taste. In a deep fry pan heat oil. Make small portions of the paste and fry in a medium flame until golden brown. [Tip: if you are not sure if it is cooked, then take one out and eat, you will know for sure]. Keep these fritters aside.

Now is another pan, take out about 1 table spoon oil and heat. Add the panch foran. Once these cracks, add the chopped Mango, turmeric, and a bit of Sugur. Mix well and cook untll the Mangoes are translucent on a low flame. Add ample water and leave it to boil. Lower the flame and add the Rice flour mixure.

Now add salt to taste. Add the Lady Fingers and the Fried Fritters. Let this boil till the water becomes half. As I always say, make sure you add double the amount of water as your required curry.

Serve hot with steam rice and fried fish and potato on the side.

Courtesy: My aunt from Kamrup District of Assam.

Sojina Ful, Xoru Alloo Koni Bhoja

Well, this one is a quick fix. I do it when sometimes I need a side dish very fast. Translating the Name to English, Drum Stick Flower, Baby Potatoes and Eggs!

Ingredients:

1. Drum Stick flowers - 2 cups, cleaned.
2. Baby potatoes - 1/2 cups, cut in half.
3. Onion - a small one. Chopped. 
4. Salt and Turmeric - To your taste. 
5. Egg - 1, beaten.
6. Oil - 3 table spoons.

How to do it:

1. Heat the oil in a wok.
2. Add onion and fry till light brown. 
3. Add the potatoes and cover. Let it cook till half.
4. Now add salt and turmeric and mix it. 
5. Add the flowers and mix. Let it cook for a while. Do NOT cover. 
6. Keep the flame low and let it cook till the potatoes are cooked completely. 
7. When the potatoes are cooked, add the beaten eggs, mix and remove from the flame. Let the egg be fried. 
8. Serve as a side dish. We call such dry preparations "Bhaji".

Pavo Maas in Musturd Sauce - Pavo Maasor Xoriyoh Diya

600 - 800gms of Pavo (Pavda) fish

4 tsp of Yellow mustard

1 chopped onion (medium)

4 Green chillies

1/2 tsp of paas phuron



Procedure -

- Rub salt and turmeric on the fish and marinate them for an hour.

- Soak mustard in water for 2-3hrs

- Make mustard paste in a mixer with 2 green chilli

- Put some water in the paste and leave it for 2 hrs. This will remove the bitterness of the mustard.

- Put 3 table spoon of mustard oil in a pan. Add paas phuron when the oil is hot followed by the chopped onions.

- Put turmeric and salt according to your taste.

- Fry the onions till they turn slight brown.

- Now its the time to add the mustard paste. I used a strainer and only added the water from the paste.

- Add rest 2 green chillies

- Let it boil for 5 minutes. You can add more water (boiled) to it to make more gravy.

- Add fish, cover with a lid and make the flame between medium to low. Let it cook for 20 mins and your fish is ready.

- You can add few drops of mustard oil on top.

Sojina Fulor Fulori (Drumstick Flower Fritters)

I am not really sure what do you call these flowers of Drumsticks. I do not even know if they have a separate name or not.But they taste YUMMY.. My hubby's current favs..rather this season's favs!

Ingredients:

1. Flowers of Drumstick - 2 Cups, Cleaned.
2. Red Lentil - 1/2 Cup, Cleaned and Soaked.
3. Ginger, Garlic, Green Chilly - 1/2'', 3 medium cloves, 2 medium sized.
4. Salt - As per your taste.
5. Oil - To deep Fry.

How to Make Them:

1. Crush the flower + florets with your hands. 
2. Grind ingredients 2 & 3 - DO NOT make it a fine paste. Leave it coarse.  
3. Mix the flowers and the lentil paste with salt. Mix well. 
4. Heat the oil in a deep pan. Make small portions and Fry. 
5. Serve them with anything !!!

Assorted Assamese Platters: A Photo Feature - Part 1

First part of a series of photo features which showcase various Assamese cuisines prepared and served during various occasions. This part features the followings:


1. Bihur Jolpan (Traditional breakfast served during Bihu)
2. Doinandin Exaj (Common Man's everyday platter)
3. Gaonor Exaj (A villagers thali)
4. Gharua Exaj (Thali served for close relatives)
5. Alohir Exaj (Special thali prepared for guests)


Next part will feature photos of typical various Assamese thalis and food served in different restaurants right from dhabas to five star hotels.


Part three will feature photos of typical thali served in special community feasts like marriage, holy rituals like Xokam/ Puja etc.


Here we go:

Bihur Jolpan (Traditional Breakfast during Bihu)

1. Bihur Jolpan (Traditional breakfast during Bihu)


This is a snap of one of the traditional breakfast which we prepared on one of the Bihus sometime back. This includes the following items:


1. Sira, Muri, Doi, Cream, Gur served in a 'baan baati' (towards extreme right)
2. Ghlia Pitha
3. Ketli Pitha
4. Narikalor Laru
5. Tilor Laru
6. Komal Saul aru Gakhir


These were something which we can manage to prepare staying away from Assam.
2. Alohir Jolpan (Tea for guests) 

Aalohir Jolpan (Tea for guests)

This photo shows a typical table spread for special guests who visit you for tea. The spread present in this photo comprised of the following:


1. Assortment of pithas
2. Sweets (North Indian, Bengali and traditional)
3. Salted Crackers
4. Fried/ Baked snacks
5. And of course a lots of tea (with milk and sugar)




















3. Doinandin Exaj (An everyday meal for an average family)


Usually for the ease of serving and washing of the dishes afterwards, most of the families prefer using stainless steel utensils now a days. This thali features:

Dainik Exaj (Everyday Assamese Thali)

1. Masoor dali
2. Xaak bhaji
3. Fried side dishes
4. Fish curry
5. Salad
6. Plain steamed rice
7. Pitika










4. Gaonor Exaj (A villagers platter)

Gaonor Exaj (A villagers thali)

This is a typical sample of a meal which every household in the villages in Assam has on regular basis. This photo was taken during a visit to one of the villages in middle Assam last year. The specialty of the meal featured was that every ingredient of the dishes you see in the photo was home grown and farm fresh.


5. Gharua Exaj (Thali served for close relatives)

Gharua Exaj (Assamese Thali for relatives)

Buffet spread for relatives

You should be able to identify the items here :)




6. Aalohir Exaj (Special thali prepared for guests)

Aalohir Exaj (Assamese thali served for guests)

Assamese Buffet

Here we have two different snaps. One shows a typical serving of food on table once the guests are seated in traditional utensils and plates. The other one shows modern day buffet spread typically done for convenience.

Bamboo Fish - Sungat Diya Maas

Well, time for one more Sungat Diya dish. I could not find a better translation for "Sungat Diya" hence the word Bamboo Fish, of course roasted.

Note: The Bamboo must be opened with one stroke cut in about 45 degree angle. ( So if I have to write in Assamese for the clarity, Banhor Paab to eke ghapote kaatibo lagibo, beka ke). Also, please open the Bamboo on one side just before you are ready to fill it with the ingredients, this is a cooking tip to retain freshness and flavor.

INGREDIENTS:

1. A piece of Bamboo ( edible variety), both sides close.As mentioned before, "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. Small Fish - About 500 gm will fill in 3 Bamboos of 20 inches size. Please clean and wash. (In Assamese, Mowa Maas or Xoru Maas)
4. Chopped Onions - 2 Big
5. Chopped Green Chillies - As per your taste.
6. A bunch of coriander - As per taste 
7. Salt - As per taste.
8. Mustered oil - 2 Spoons
9. Banana Leaves



PROCESS:


Mix all ingredients except the Bamboo and Banana Leaves. Light your fire. Put all the ingredients in the bamboo hole leaving about an inch of space between your banana leaf stopper and the ingredients. Close it tightly and roast it well. Make sure your Bamboo is fully roasted but not cracked. Once done open it and enjoy.


Note: Please be careful while opening / slitting the bamboo open. Since its raw bamboo, it will not snap apart and is not brittle but fiber.  I know it is difficult to do so.


Picture Courtesy: Chef Atul Lahkar 

Rocky and Mayur visit Guwahati

Its basically, yet another episode from the famous 'Highway On My Plate' food show telecast by NDTV Goodtimes with the iconic anchor duo of Rocky and Mayur.

In this segment, they visit Guwahai and other NE states searching for its authentic cuisines.  Quite a fun episode. Go watch it online:

http://goodtimes.ndtv.com/video/video.aspx?id=75966

Do share with your friends.

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

A few foodimentary on Assamese Cusines in national television

Well guys,

You might have already seen the segments on the TV, but thought of sharing these once again with you through AakholGhor.

Interestingly, both CNN IBN and Times Now telecasted them around the same weekends... competition... you bet.. and good market intelligence as well ;)

Check them out...

Secrete Kitchen Segment in CNN IBN:

Secret Kitchen: North-east serves up a treat

The Foodies in Times Now

Aromas from Assam - Part 1

There are total four parts to this segment telecasted in two weekends. Check them all.

Do share with your friends

Tenga gets a global twist- Ramsay gives the world a taste of a popular Assam recipe

Here is an incredible news. The quintessential Assamese dish ‘Machor Tenga’, , a sweet-and-sour curry which has come to be known as the leitmotif of the Assamese kitchen, has gone global.


The recipe for the Assamese dish is being beamed to millions of kitchens across the globe through British celebrity chef Gordon Ramsay, who has included fish tenga among one hundred of his favorite recipes in his TV show, Gordon’s Great Escape, aired by BBC’s Channel 4 of the UK.

Read More….

http://www.telegraphindia.com/1100406/jsp/frontpage/story_12307589.jsp

And finally the link to the post in Gordon Ramsay's site on Channel 4 is:

http://www.channel4.com/food/recipes/chefs/gordon-ramsay/fish-tenga-recipe_p_1.html

Check it out guys