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 !!!!!

Masor Aaloo Bilahi & Koldil Bhaaji

Here comes a main course recipe.

Masor Tenga - Rau ( Labio Rohita , scientific name) fish in tomato potato curry.

Ingredients :

1.Rau Fish 5 to 6 pieces big in size. ( can be more as per the no of people)
2. 2 Big potatos, boiled and peeled
3. 3 Medium or 2 Big sized tomato finely sliced along it's longitude. ( remove the seeds)
4. Fenugreek(Methi) seed about 1/4 tea spoon. It will be some 8 to 10 in no.
5. Green Chilly - 2 to 3 according to taste
6. Salt to taste
7. Turmeric
8. 1 spoon Coriander leaves chopped
9. Oil for frying ( preferably mustard oil)

Method:

Clean the fish pieces. add salt and turmeric to the pieces. Deep fry the pieces and keep aside.
From the fry pan, take out the extra oil leaving about 2 tea spoon behind. Add fenugreek seeds to the oil, sputter. Add the chopped tomatos.Cook till the tomatos are half tender. Add salt and turmeric to the tomato and cook till the tomato becomes a paste. Add the mashed potato to this and mix well. Add hot water almost double the curry you want. Let it boil till it bubbles. Add the fish pieces in to this watery curry. Add Green chillies. Shimmer and boil till the water becomes half and gives a blend.

Remove from flame, garnish with the coriander leaves and serve with steamed rice.


KOLDIL BHAAJI - Dry Sabji of banana flower:

This is quick fix. It goes well with the curry above.

Ingredient:
1. One Banana Flower
2. One big potato
3. Dry Red Chilly
4. Bay leaves
5. Panch Foron - check the details in the side bar
6. Salt and Termeric
7. Mustard oil.

Preperation:

Remove a few of the outer covers of the banana flower. When you can see the lighter inside colors, thats it. Start chopping this whole flower from the pointed side ( my mother takes out about 2cm before chopping). Finely chopp the whole flower till you reach the end. Throw off the last half inch of the flower. Now add some oil to this. smash well with your hand. Mix for about 5 minutes like you kneed your dough. Squeeze out any water.

Cut the potato in to 2cm cubes. Do not forget to wash and peel.

Method:

Heat a deep pan on flame, add 2 spoons of oil. Add panch foron to it. It will immediately sputter.
Add one bay leave and the dry chillys. Add the banana flower and the potato almost immediately. Add salt and Turmeric. mix well. Cover and put the flame on low. Let it cook. Check in between so that it does not burn. When potato is cooked, remove the lid and put the flame on high. Stir continuously for about 5 minutes more. ( be careful not to break the potatos).
Remove from flame. Serve hot, with steam rice and curry.

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