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 !!!!!

Breakfast - Komol Saul Xijoa

Komol Saul - roasted boiled rice.

Ingredient :

1. Broken Boiled Rice, soaked overnight
2. Milk or Curd
3. Sugar or Jaggery

Method:
Drain out all water from the rice soaked overnight. Let it dry till all the water is virtually gone.
Put a dry pan on the flame. Dry roast the rice in it till the rice sputters. Remove from flame and let it cool. You can store it for a long time.

Take adequate amount of rice. Boil enough water in a pan. When the water starts boiling, add the amount of rice to be cooked. Let he rice boil till soft. Drain out all the excess water.
Serve hot with milk or curd and sugar. With milk banana can be added.

FOR THE SALTED FORM:

Take the rice and add finely chopped ginger and salt. Add a little luke warm water. You can add some oil from your pickle bottle ( red chilly pickle or sour berry pickle best suited)

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)