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 !!!!!

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.


3 comments:

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 
10 comments:

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.
3 comments:

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
4 comments:

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
2 comments:
Subscribe to: Posts (Atom)