Pork with Gaanj Tenga (Chilly Pork Curry in Bamboo Shoot)

Serves 6 - 8

Ingredients:

Fresh Pork Meat (cut into small pieces as shown in the photo) 1 K.G.

Bamboo Shoot (Grated) 150 gms

Bhot Jolokiya (Raja Mircha)

Dried Red Chilies - 8 nos (If you can get Bhot Jolokiya then its better; one is more than enough)

1. Garlic 8 cloves
   Ginger 1 inch
   Onions 2 nos
   Salt to taste
   Fresh coriander 1 bunch
   
   P.S. For more on bamboo shoot, please check the bottom left hand section of this page. This recipe does not need turmeric powder or any other masala.
   
   Preparation:
   
   Wash the meat properly and keep a few fat pieces (5-6 medium sized) aside from rest of the meat
   Take the garlic cloves, remove the skin, and then crush them to a coarse paste. Need not be a fine paste.
   Crush ginger and mix it with the garlic
   Make separate paste of the red chilies. Or you can keep them as flakes.
   Cut the onions in thin slices
   
   Cooking:
   
   Put a wide pressure cooker on stove and heat it in medium flame till its complete dry and warm. Do not overheat the cooker.
   Put the fat pieces which you kept separately after washing into the cooker and make sure they do not stick to the cooker. Keep stirring the pieces with medium flame one.
   Oil will come out from the fat pieces slowly and the color of the fat pieces will turn from golden to light brown. (If you want to take out the oil from the pieces faster, then u put the flame to bit on the higher side and cover the cooker temporarily.)
   Once sufficient amount of oil comes out, put the cut onions in the cooker and stir fry them till they become golden brown.
   Then put the rest of the pork in the cooker and increase the flame.
   Once oil starts coming out reduce the flame and put the ginger garlic paste you prepared. Mix them well with the meat and cover the cooker and leave it for 2-3 minutes.
   Uncover the cooker and put the red chilly flakes and put the flame at medium heat. Keep frying them for sometime and then put the lid back and let it cook on low heat.
   Once the meat is somewhat cooked, put the bamboo shoots in the cooker and mix them with the meat by stirring.
   Put the lid back on the cooker and reduce the flame. Keep it covered for 5 minutes.
   At this point of time, you should get the aroma of bamboo shoot and the pork. Keep frying them in low flame till they start to melt.
   Add salt.
   Add hot water to cover the meat and increase the flame. The gravy should be deep golden brown to red in color. If you have added sufficient amount of red chilly paste, then the gravy will take an inviting color without using any other masala.
   Once the curry starts boiling, put the lid clipped on the cooker and let pressure cook it for 5/6 whistles
   

Take the cooker out of the stove and let it cool naturally. Once you can open the cooker, put it back on the stove and mix the curry and the meat properly. Sprinkle some fresh coriander over it and serve hot with rice.

Home Cooked Pork and Bamboo Shoot with Dried Raja Mircha

Chilly Dry Fried Pork

1. Serves 4 – 6
   
   Ingredients:
   
   Fresh Pork Meat (cut into small pieces as shown in the photo) 0.5 K.G.
   Garlic 6 cloves
   Ginger 1 inch
   Onions 1 no
   Salt to taste
   Fresh capsicum 1 no
   Turmeric powder 1 tsp
   Red chilly powder ½ tsp
   Black pepper powder ½ tsp
   Dark soya sauce 1 table spoon
   Green chilies 4 nos
   Spring Onions 3 nos
   Fresh coriander 1 bunch
   Cooking oil 1 table spoon
   
   Preparation:
   
   Wash the meat properly and keep a few fat pieces (5-6 medium sized) aside from rest of the meat
   Take the garlic cloves, remove the skin, and then crush them to a coarse paste. Need not be a fine paste.
   Crush ginger and mix it with the garlic
   Cut the onion and capsicum into rings
   Cut the spring onions including the bulb into one inch long pieces
   
   Cooking:
   
   Add half cup of water in a cooker
   Add turmeric powder, red chilly powder and half of the ginger garlic paste in the water and mix well.
   Put the pork in the cooker and mix with the Masala water.
   Steam the cooker in medium high heat for 3-4 whistles. Last two whistles in low flame.
   Let the cooker be cooled naturally and once cooled, separate the meat from the remaining water and keep aside. Don’t throw the boiled water away. You might need it.
   Heat a wok or deep fry pan (not a flat frying pan). Put one table spoon of cooking oil and spread the oil on the surface of the pan
   Once the oil is hot, put the remaining ginger garlic paste.
   Put the drained out pork in the pan and sauté them for sometime, till they get a brownish tint.
   Cover the pan with a lid and put the flame in medium low.
   After 3-5 minutes once the oil starts coming out from the fat, increase the flame and keep stir fry.
   Add black pepper powder, salt and the spring onions.
   Once the spring onions are flat, add the capsicum and onion rings. Adjust the salt if you like.
   Reduce the flame to lowest and cover the pan for 3 minutes.
   Add dark soya sauce and mix it well and stir fry. At this point of time, the meat should be light brown in color and should be tender. Check for a fat piece whether the skin is soft.
   Add the slit green chilies and coriander.

Serve it hot with beer or with normal rice meal.

Chicken with Vegetables

This is one of my personal favorite. It's healthy and good to taste.

1. Chicken - 500 gm
2. Salt - to taste
3. Ginger Garlic Paste - 1 tsp
4. Chopped Onion - one medium sized
5. Vegetables - Cauliflower, Carrot, Potato, Beans, Tomato, Parval / potol, Green peas; all of
these together should be half the volume of chicken.
6. Haldi - 1/2 tea spoon
7. sugar - a pinch
8. Green chillies - about 4 slit in length ( can be as per taste)
9. Mustered Oil - 2 Spoons.
10. 2 Cardamom and 1/2 inch Dalchini broken.

Method:
Mix the chicken and the rest of the ingredient in a pan. Do not add the vegetable and Ingredient 10. Take a pressure cooker. Add the chicken mixture followed by the vegetable. Place it on flame.When the pressure cooker heats up, heat the mustered oil separately and pour into the chicken. Fry till the chicken leaves water. Let the water dry up a bit. Add fresh water and whistle it to cook well. Once the pressure cooker is opened, add the garam masala.

Serve Hot with hot steamed rice or Roti.

One Simple Quick Side Dish....

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:

1. Fish ( Rahu or Climbing Perch)


2. Black Sesame seeds (Kala Teel) - About half cup, paste ( Use the black variety with the "chilka")


3. Galric - 7 to 8 Medium cloves


4. Salt to taste


5. Green Chilly- about 3, slit them


6. Water - Boiled


7. mustered Oil - 2 Spoon

Method:
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....