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 !!!!!

Bhendi aru Dalir Bor diya Tenga - Lady Finger and Fritters in a Sour Curry

INGREDIENTS:

  1. Soaked Rice - 2 Table Spoon
  2. Soaked Red Lentils - 1 Cup
  3. Panch Foran - A pinch
  4. Raw Mango - 2 Small, washed peeled and chopped.
  5. Lady Finger - 6 to 8 (or as many people)
  6. Salt, Turmeric & Sugur- to taste
  7. Rice Powder - 1 Table spoon mixed with 1/2 cup water.
  8. Water & Oil

METHOD:

Make a coarse paste of the rice and lentils. Mix with a bit of salt and check for taste. In a deep fry pan heat oil. Make small portions of the paste and fry in a medium flame until golden brown. [Tip: if you are not sure if it is cooked, then take one out and eat, you will know for sure]. Keep these fritters aside.

Now is another pan, take out about 1 table spoon oil and heat. Add the panch foran. Once these cracks, add the chopped Mango, turmeric, and a bit of Sugur. Mix well and cook untll the Mangoes are translucent on a low flame. Add ample water and leave it to boil. Lower the flame and add the Rice flour mixure.

Now add salt to taste. Add the Lady Fingers and the Fried Fritters. Let this boil till the water becomes half. As I always say, make sure you add double the amount of water as your required curry.

Serve hot with steam rice and fried fish and potato on the side.

Courtesy: My aunt from Kamrup District of Assam.
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