Alu Tikki

Ingredients –

• 3 large potatoes, boiled and mashed
• 2 tbsp breadcrumbs
• 2 green chillies, finely chopped
• 1/2 tsp Kashmiri red chilli powder
• 1 tsp chaat masala
• 2 tbsp chopped coriander leaves
• 2 tsp atta (whole wheat flour)
• Oil for shallow frying
• Salt to taste

Method–

1. Mix all the above ingredients. There should be no lumps in the potatoes
2. Make round balls and flatten slightly
3. Sprinkle a little atta over the tikis
4. Shallow fry in a pan till both sides are crisp

Sambhar

Ingredients–

• 1/2 cup red gram dal (toor dal)
• A lime sized tamarind ball
• 2 green chillies, slit lengthwise
• 1 cup mixed vegetables (radish, potato, okra, carrot, bottle gourd, aubergine, onion) cut into 1/2” pieces
• 1/2 tsp turmeric powder
• 3 tsp sambhar powder
• Salt to taste
• Finely chopped coriander leaves for garnishing

For Tempering–

• 2 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp asafoetida powder
• 1/2 tsp fenugreek seeds
• 1/2 tsp cumin seeds
• 1 dry red chilli, halved
• A few curry leaves

Method –

1. Cook the red gram dal in a pressure cooker and set aside
2. Soak the tamarind in 1 cup of water and extract the juice
3. Heat the oil and add all the ingredients for tempering
4. When the mustard seeds splutter, add the green chillies and add the chopped vegetables and fry for 2 minutes
5. Add the tamarind juice, 1 cup water, salt, turmeric and sambhar powder
6. Cover the pan and simmer on low heat till the vegetables are tender
7. Add the cooked dal and simmer for 5 minutes
8. Garnish with chopped coriander leaves

Shrimp Fried Rice

Ingredients–

• 3 cups overnight steamed white rice
• 2.5 tbsp oil
• 3 large eggs, beaten and seasoned with a pinch of salt
• 4 cloves garlic minced
• 1/2” piece fresh ginger minced
• 100 gm cleaned raw shrimp
• 1 cup frozen peas and carrots (if fresh, parboil the vegetables)
• Salt to taste

Seasonings –

• 1.5 tbsp soy sauce
• 1/2 tbsp fish sauce
• 1/4 tsp sesame oil
• 3 dashes white pepper

Directions–

1. Gently break up the lumpy overnight rice. Mix all the ingredients for seasoning in a small bowl. Set aside
2. Heat 1/2 tbsp oil in a wok over high heat
3. Pour in beaten eggs and fry 1 minute until it just starts to set
4. Flip the egg until it sets
5. Break the eggs into small pieces.
6. Set aside
7. Reheat the wok over high heat and add the remaining 2 tbsp of oil
8. Add the minced garlic and ginger, stir fry until light brown
9. Add the shrimp and stir fry until the surface turns opaque
10. Add the vegetables
11. Mix everything
12. Add the rice and mix well with the shrimp and vegetables
13. Stir in the seasoning blending it well with the rice
14. Add the eggs and mix well
15. Keep stirring for about 3 minutes
16. Add salt to taste and serve immediately

Fish Curry with Curry Leaves (Noroxingho Masor Jhul)

Ingredients –

• 6 pieces kawoi fish
• 1 medium potato, cut into wedges
• 1/2 cup curry leaves
• 1/2 tsp black peppercorns, crushed
• 3 garlic cloves
• 1 tsp turmeric powder
• 3 slit green chillies
• 3 tbsp mustard oil
• 1/2 tsp lemon juice
• Salt to taste

Method –

1. Apply 1/2 tsp turmeric powder and salt on the fish pieces. Keep aside for 15 minutes
2. Grind the curry leaves to a paste, add 1/2 cup of water to the paste. Keep aside for a few minutes. Strain the water for use and throw away the pulp
3. Heat mustard oil in a wok
4. Fry the fishes lightly. Keep aside
5. In the same oil, add the crushed garlic and potatoes. Stir well for 30 seconds
6. Now add salt, remaining turmeric powder, crushed black peppercorns, slit green chillies and mix well
7. Pour in the curry leaves water and bring to a boil
8. Add the fish pieces and cover and cook on low flame for 6-7 minutes
9. When potatoes are soft, remove from heat and add lemon juice
10. To be served only with steamed rice

Kaju Chicken Korma (Cashew Chicken)

Ingredients –

• 500 gm chicken
• 2 medium onions, thinly chopped
• 1/2 cup yogurt, beaten
• 1/2 cup cashew paste
• 1/4 cup fresh cream
• 2 tsp ginger, sliced
• 1/2 cup grated coconut
• 3-4 green chillies
• 3 garlic cloves
• 3-4 green cardamoms
• 2 tbsp poppy seeds
• 1/4 cup oil
• Salt to taste

Method –

1. In a mixer, add grated coconut, poppy seeds, garlic, cardamom, salt and chillies
2. Grind this to a paste with little water
3. Heat oil in a pan and stir fry the onions until translucent
4. Add the ginger and chicken and fry
5. Before the colour of chicken changes, add the yogurt and cashew paste
6. Cook for 2-3 minutes
7. Now, add the ground paste to the chicken and mix it well
8. Cover the chicken and cook till tender
9. Once the chicken is done, add fresh cream and cook for 2-3 minutes

Dahi Vada (Lentil Dumplings in Spiced Yogurt)

Ingredients–

For Vadas –

• 1 cup urad dal (split black gram lentil) soaked overnight and ground to a smooth paste of medium thick consistency adding very little water
• 1 green chilli, finely chopped
• 1/2” piece of ginger, finely chopped
• 1 tsp cumin seeds
• 1/4 tsp asafoetida powder
• Salt to taste
• Oil for deep frying
• 2 cups of thick curd well whisked with 3 tsp sugar and salt
• 1 tsp cumin powder
• 1 tsp red chilli powder
• Chopped coriander leaves for garnish

For Tamarind Chutney–

• 1/2 cup seedless tamarind, tightly packed
• 1 3/4 cups water
• 1/2 tsp cumin seeds
• 1/2 tsp ginger powder
• 1/4 tsp red chilli powder
• A pinch of asafoetida powder
• 1/2 cup chopped jaggery or as required
• Salt to taste
• 1 tsp oil

Method –

For Vadas –

1. Add chilies, ginger, cumin seeds , asafoetida powder and salt to the ground batter
2. Whisk the batter for about 5 minutes
3. In the meantime, heat a big bowl of water and keep aside
4. Heat oil for deep frying in a large wok
5. When the oil is medium hot, pick up small balls of batter with fingers and drop it into the hot oil
6. Turn it only after it becomes light golden from the base and sides
7. Fry the vadas till it becomes golden and crisp
8. Take out the vadas from the wok and immerse them into the hot water immediately. Let it soak for about 20 minutes
9. Take each vada and flatten them between palms to remove excess water
10. Place these vadas in the serving bowl
11. Pour half of the curd over the vadas. Let the vadas absorb the curd for about 30 minutes
12. Before serving, pour the remaining curd over the vadas. If required, add more curd
13. Sprinkle the red chilli powder and the cumin powder
14. Top with tamarind chutney
15. Garnish with chopped coriander leaves

For Tamarind Chutney–

1. Soak tamarind in water for about 4-5 hours
2. Squeeze the pulp of the tamarind. Strain the pulp and keep aside
3. Heat oil in a small pan
4. Lower the flame, add cumin seeds and let them crackle
5. Add ginger powder, red chilli powder and asafoetida powder
6. Add the strained tamarind pulp
7. Cook for 2-3 minutes
8. Add the jaggery and salt and cook for 4-5 minutes till the mixture thickens

The fried vadas

The fried vadas soaking in hot water

The soaked vadas after squeezing out the water

Tamarind chutney

Capsicum Chicken

Ingredients–

• 1 chicken, curry cut
• 2 large capsicums
• 2 large onions
• 2-3 green chillies
• 2-3 potatoes
• 1 tbsp ginger garlic paste
• 1/2 tsp black pepper
• 2 tbsp oil
• Salt and sugar to taste

Method–

1. Marinate the chicken with salt and ginger garlic paste
2. Make a smooth paste with the onions, capsicums and green chillies
3. Peel the potatoes and cut into long, large wedges
4. Heat oil in a Kadhai, and fry the potatoes
5. Remove and keep aside
6. In the same oil, fry the chicken for about 10 minutes till it changes colour
7. Add the onion capsicum paste and 1 tsp of sugar
8. Mix it well over a high flame stirring continuously
9. Lower the heat, cover with lid and let the chicken cook. The chicken will release its own water.
10. After 10 minutes, add the potatoes and cover and cook
11. Add 1/4 cup of water and salt and cook till done
12. Sprinkle freshly ground pepper at the end

Posolar Khar (Assamese Banana Stem Khar)

Ingredients –

• 1 medium posola (banana stem), finely chopped
• 1 medium potato, cut into small thin pieces
• 1 medium onion, sliced thinly
• 3 slit green chillies
• 1 tbsp ginger garlic paste
• 2 bay leaves
• 1 dry red chilli
• 1/4 cup small black chickpeas boiled with a little salt
• Kolkhar – 4 tbsp
• 1 tbsp mustard oil

Method –

1. Heat mustard oil in a wok
2. Add dry red chilli and bay leaves
3. Stir for 30 seconds
4. Add the onions
5. Fry till light brown on medium heat and add the green chillies
6. Add the ginger garlic paste
7. Fry till the raw smell goes
8. Add the kol posola (banana stem), boiled chickpeas and potato
9. Fry till the water dries off
10. Add salt to taste
11. Add kolkhar and 1/4 cup water
12. Cover with a lid and cook on low heat for about 20 minutes till most of the water dries up

The chopped posola (banana stem) ready for cooking

Fish Curry with Hog Plum (Amora Tenga Masor Jhul)

Ingredients –

• 3 pieces fish
• 4 pieces amora tenga (hog plum)
• 1 tsp fenugreek seeds
• 4-5 cloves garlic, minced
• 2 dry red chillies, broken in half
• 1 tsp turmeric powder
• 3 tbsp mustard oil
• Salt to taste
• 1 tbsp chopped coriander leaves to garnish

Method –

1. Boil the amoras (hog plums) in a pressure cooker with 1 tsp salt and 1 cup of water for 5-6 whistles
2. Rub the fish with salt and 1/2 tsp turmeric powder and set aside
3. When cool, mash the amoras with fingers and reserve the boiled liquid
4. Heat oil in a kadhai
5. Fry the fish lightly till light golden brown. Remove and set aside
6. In the same oil, add fenugreek seeds
7. When it turns black, add garlic and dry red chillies
8. Now add the amora liquid and the seeds and add 1/2 tsp turmeric powder
9. If required, a little more water can be added
10. Let it come to a rolling boil
11. Reduce the heat, add the fish into the gravy, cover with a lid and simmer for about 15-20 minutes
12. Adjust salt before serving
13. Garnish with chopped coriander leaves

Gobi Paratha (Cauliflower Stuffed Paratha)

Ingredients–

For the stuffing –

• 1 medium head of cauliflower
• 1/2 tsp cumin seeds
• 2-3 green chillies, finely minced
• 1” piece of ginger, minced
• 1/2 tsp red chilli powder
• 2 tsp oil
• Salt to taste
• 1 tbsp chopped coriander leaves

For the paratha dough –

• 2 cups whole wheat flour
• 2 tbsp oil
• Warm water for kneading
• Salt to taste

Method –

1. Cut the cauliflower into florets
2. Wash the florets and stems and leave to dry in a colander
3. Make sure that the cauliflower is completely dry before chopping
4. Put the florets in a chopper and chop very fine
5. Heat the oil
6. Add the cumin seeds, ginger and green chillies
7. Now add the grated cauliflower and salt and chilli powder
8. Sauté for about 5 minutes
9. Sprinkle the chopped coriander leaves and set aside
10. Take the whole wheat flour in a bowl
11. Make a well in the centre and add salt and oil
12. Pour warm water as required and bring the mixture together
13. Knead into a soft smooth dough
14. Keep the dough covered for 20-30 minutes
15. Make medium sized balls from the dough
16. Take one ball of dough, roll and flatten it
17. Dust with some flour and roll it in a circle of 5-6” diameter
18. Place a generous amount of cauliflower stuffing in the centre, keeping some space from the side
19. Bring the edges together and join them
20. Join the edges well so that the filling doesn’t come out
21. Roll the filled ball of dough using some dry flour to dust. It should be rolled thin preferably
22. Now place the rolled paratha on a heated tava. The tava should be hot
23. When the base is partly cooked, flip it
24. Now when the top is also partly cooked, flip again
25. Spread some oil on the both the partly cooked sides
26. It will have brown spots
27. Press the paratha edges with a spatula so that the edges are fried well
28. Serve with extra butter, yogurt and pickle