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......


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 !!!!!

Pavo Maas in Musturd Sauce - Pavo Maasor Xoriyoh Diya

600 - 800gms of Pavo (Pavda) fish

4 tsp of Yellow mustard

1 chopped onion (medium)

4 Green chillies

1/2 tsp of paas phuron

Procedure -

- Rub salt and turmeric on the fish and marinate them for an hour.

- Soak mustard in water for 2-3hrs

- Make mustard paste in a mixer with 2 green chilli

- Put some water in the paste and leave it for 2 hrs. This will remove the bitterness of the mustard.

- Put 3 table spoon of mustard oil in a pan. Add paas phuron when the oil is hot followed by the chopped onions.

- Put turmeric and salt according to your taste.

- Fry the onions till they turn slight brown.

- Now its the time to add the mustard paste. I used a strainer and only added the water from the paste.

- Add rest 2 green chillies

- Let it boil for 5 minutes. You can add more water (boiled) to it to make more gravy.

- Add fish, cover with a lid and make the flame between medium to low. Let it cook for 20 mins and your fish is ready.

- You can add few drops of mustard oil on top.

1 comment:

  1. Ahh... reminds me of my Aaita's xorihor jhol. Good tip on removing bitterness from the mustard paste. I never though about this process; although I do that every time. Thanks! and I will try this one out very soon. Keep blogging and you are welcome to my blog as well eatpassionately.blogspot.com