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 !!!!!

Sour Pumpkin Curry ---- Rongalaur Tenga Torkari

Ingredient :
  1. Pumpkin - Rongalaou
  2. Ribbed Goud - Jika
  3. One potato
  4. Mustard Seed
  5. Mustard Oil - One Spoon
  6. Salt, Pinch of Sugar, Turmeric
  7. Lemon Juice - 2 Spoon

Method:

Cut the pumpkin, potato and the goud in small pieces. heat a wok and add oil. Sputter the mustard seed, add the vegetable. Add salt, sugar and turmeric. Cover to cook. Stir occationally. When it is half cooked, add little water to make very little gravvy. Once cooked, add the lemon juce, remove from flame. If you want it to be very sour, add some extra lemon Juice. It goes well with rice, plain dal and some dry fry.

1 comment:

Xaak Bhaaji ---- Green Vegetable Assamese Style


Well... first I do not know the english of most of the green leafy veges we use in assam. This may be one of the most simple but tricky recepie.
Ingredient:


  1. Green Leafy Vegetable.

  2. Seasoning - Onion/Ginger / garlic / Methi seeds

  3. Salt to taste

  4. Masturd oil - 1 tea spoon

Method:


Clean the vegetables, chop them finely. heat a wok. Add oil and the seasoning, let it sputter. Add the vegetable, add salt. Mix well and cover it. Once cooked,remove from flame. Serve hot with rice.

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