Ingredients:
1. Half Cup Masoor Dal ( red bengal daal)
2. One small Onion finely chopped.
3. Green Chilly, chopped.
4. 1 spoon mustard oil
5. Salt to taste
6. A cotton big handkerchief / Piece of cloth.
Method:
First and fore most your piece of cloth has to be so clean that you can eat it. It should be literally eatable.
If you cook rice in pressure cooker your work is more than half done. Put the daal in the cloth piece and make a pouch by tying it tight. The knot has to be tight but make a pouch double the amount of daal. Put this pouch in your rice, to cook along the rice. Once your rice is done, take the pouch out and let it cool a bit.
Take out the daal from the pouch, add all the rest of the ingredients, mesh well. It is a delicious side dish for any rice variety. I some times stuff this into a Paratha too :-D
Mach Aru Kala Teel Curry - Fish Curry in Black Sesame
Oh well.. long since my last recipe... sorry about that. Here is one absolute authentic Assamese dish.
Ingredients:
Clean the fish and deep fry, do not forget to add salt and turmeric. The fish should be 90% fried.
Heat a wok ( Karhai). Add the oil and bring it to boil. Add the garlic cloves. Sputter till brown. Add the Gingely / till paste. Add Salt and the green chilly simultaneously. Add the boiling hot water. ( The amount of water should be double the amount of gravy desired. About a Liter is fine for this amount of other ingredient). Let is come to bubble. Add the fish pieces.
Now let it shimmer on a very low flame. It is ready to serve when the water is half of its amount. serve with rice....
Ingredients:
- Fish ( Rahu or Climbing Perch)
- Black Sesame seeds (Kala Teel) - About half cup, paste ( Use the black variety with the "chilka")
- Galric - 7 to 8 Medium cloves
- Salt to taste
- Green Chilly- about 3, slit them
- Water - Boiled
- mustered Oil - 2 Spoon
Clean the fish and deep fry, do not forget to add salt and turmeric. The fish should be 90% fried.
Heat a wok ( Karhai). Add the oil and bring it to boil. Add the garlic cloves. Sputter till brown. Add the Gingely / till paste. Add Salt and the green chilly simultaneously. Add the boiling hot water. ( The amount of water should be double the amount of gravy desired. About a Liter is fine for this amount of other ingredient). Let is come to bubble. Add the fish pieces.
Now let it shimmer on a very low flame. It is ready to serve when the water is half of its amount. serve with rice....