Murg Lajawab

Ingredients

  • 1 kg chicken
  • 6 tbsp oil
  • 3 medium onions, sliced
  • 4 cloves
  • 4 green cardamoms
  • 4 * 1/2” cinnamon sticks
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 3 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp salt
  • 3 medium tomatoes, pureed
  • 1/4 tsp saffron threads soaked in 4 tbsp milk
  • 2 tbsp finely chopped coriander leaves for garnish

Method

  1. Wash the chicken and set in a colander to drain
  2. Heat the oil in a pan on moderate heat
  3. When hot, fry the onions till golden brown
  4. Remove half the onions on an absorbent paper to be used later as garnish
  5. Put the pan back on heat and add the whole spices
  6. Add the chicken and fry well for about 10 minutes, sprinkling water as required
  7. Add ginger and garlic paste and fry it along with the chicken for about 5 minutes
  8. Add the tomato purée and salt
  9. Add turmeric powder and red chilli powder
  10. Cook on high heat stirring continuously for another 5 minutes
  11. Add 1 cup of water and cook till the chicken is tender
  12. Add the saffron milk and reduce the gravy till the oil separates
  13. Crush the fried onion and sprinkle on the chicken
  14. Sprinkle the coriander leaves.

Chickpea and Paneer Salad

Ingredients

  • 2 cups boiled chickpeas
  • 1/2 cup paneer, cut into small cubes
  • 1/2 cup tomatoes, deseeded and chopped finely
  • 1/2 cup onions, chopped finely
  • 1/2 cup cucumber, cut into small cubes
  • 1/4 cup roasted peanuts
  • 1/2 cup sprouted moong
  • 1/4 cup finely chopped coriander
  • 1 green chilli, chopped
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp salt
  • 1 tsp chaat masala
  • 1 tsp roasted cumin powder

Method –

  1. In a small bowl, add olive oil, lime juice, salt, chaat masala and cumin powder
  2. Mix well and set aside
  3. In a large bowl, add chickpeas, paneer, tomato, onions, cucumber, peanuts and sprouted moong
  4. Add the chopped coriander leaves and green chilli
  5. Mix well
  6. Pour the dressing, mix again and serve

Posto Shorshe Potol (Parwal in a Mustard Poppy Seed Gravy)

Ingredients

  • 300 gm potol (pointed gourd)
  • 2.5 tbsp poppy seeds
  • 1 tsp black mustard seeds
  • 3 green chillies
  • 2 dry red chillies
  • 1/2 tsp nigella seeds
  • 1/4 tsp turmeric powder
  • Salt and sugar to taste
  • 3 tbsp mustard oil

Method

  1. Clean and peel the skin from the potol and make a few incisions with a sharp knife
  2. Add a little bit of salt and rub the salt into the potol thoroughly
  3. In a mixer, add poppy seeds, mustard seeds, 1 green chilli, 2 tbsp water and salt and blend to a fine paste
  4. Heat mustard oil in a wok
  5. Add the potol and sauté on medium high heat till brown on all sides. Remove on an absorbent paper and set aside
  6. Add a little oil to the pan
  7. Add dry red chillies and nigella seeds, sauté for about 10 seconds
  8. Add the prepared paste into the pan
  9. Keep the flame low and sauté the masala paste
  10. When the oil starts to separate, add a little water
  11. Add turmeric powder
  12. Mix well and add the fried potol
  13. Mix well and add a little water
  14. Add 2 slit green chillies
  15. Add salt and sugar to taste
  16. At the end, add 1 tsp raw mustard oil and mix well

Chicken Curry Assamese Style

Ingredients

  • 800 gm chicken, curry cut
  • 1 large potato, cut into 4 pieces
  • 3 medium onions, sliced
  • 2 tbsp ginger garlic paste
  • 3 tomatoes, pureed
  • 1 dry red chilli
  • 1 bay leaf
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 2 slit green chillies
  • 5 tbsp mustard oil
  • Coriander leaves to garnish
  • Salt to taste

Method –

  1. Heat oil in a wok
  2. Temper the oil with dry red chilli and bay leaf
  3. Add the onions and fry till light brown
  4. Add ginger garlic paste and fry 2-3 minutes
  5. Add the tomato purée, turmeric powder and cumin powder
  6. Fry till the oil separates
  7. Add the chicken and cook on high heat for 5 minutes
  8. Reduce the heat and add the potatoes
  9. Cook covered till water dries up
  10. Remove the lid and add hot water as per requirement
  11. Add the slit green chillies
  12. Cook covered till the chicken is cooked and potatoes are soft
  13. Sprinkle with chopped coriander leaves

Pasta Baked with Chicken and Veggies

Ingredients

  • 250 gm penne pasta
  • 2 tbsp butter
  • 4-6 minced garlic cloves
  • 2.5 tbsp flour
  • 2.5 cups milk
  • 1 stock cube
  • 1/3 cup shredded cheese
  • 1/2 tsp black pepper powder
  • 1/2 tsp oregano
  • 1/4 tsp each of mustard, garlic and onion powder
  • 1/4 cup carrot
  • 1/4 cup peas
  • 2 cups chopped spinach
  • 1 cup boneless chicken
  • 1/4 cup corn kernels, boiled and drained
  • 1/2 tbsp olive oil
  • Shredded Mozzarella cheese for topping

Method –

  • Boil water with 1/2 tbsp salt
  • Add pasta, bring back to boil and cook pasta as per packet directions, minus 2 minutes. Should be cooked al dente
  • Drain the water and set aside
  • Heat 1 tbsp butter and 1/2 tbsp oil in a large pan
  • Add garlic and cook for 10 seconds
  • Add the chicken and vegetables and cook till done with a sprinkle of salt and pepper
  • Add remaining butter
  • When it melts, mix in flour
  • While mixing, gradually pour in about 1/3 of the milk
  • Once the flour and butter mixture is incorporated, pour in the remaining milk
  • After about 4-5 minutes, the sauce should be thick enough
  • Mix the pasta with the meat, veggies and sauce
  • Spread it into a baking dish
  • Top with cheese and bake in a preheated oven at 180° C for 25 minutes

Konir Dom (Assamese Style Egg Curry)

Ingredients

  • 4 eggs
  • 1 large potato
  • 1 medium onion, finely chopped
  • 1 tbsp ginger garlic paste
  • 1 large tomato, finely chopped
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp coriander powder
  • 1/3 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 4 tbsp mustard oil
  • 2 cloves
  • 1/2” piece of cinnamon
  • 1 green cardamom
  • 1 dry red chilli
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • Chopped coriander leaves for garnish

Method –

  1. Boil the eggs and the potato
  2. Cut the potato in quarters
  3. Peel the eggs and make about 3-4 marks on the eggs with a sharp knife
  4. Sprinkle salt and turmeric powder on both eggs and potatoes and set aside
  5. Heat mustard oil in a wok
  6. Fry the eggs and potatoes till golden and remove on absorbent paper
  7. In the same oil, add cumin seeds
  8. Add bay leaf, dry red chilli and whole spices
  9. Once they splutter, add the onion
  10. Fry on low heat till light brown
  11. Add ginger garlic paste and cook for another 2-3 minutes
  12. Mix in the chilli powder, coriander powder and turmeric powder in a little water in a bowl
  13. Add this mixture to the pan and cook till the raw smell goes away
  14. Add the chopped tomato and salt and cook till the tomato is mushy
  15. Cook till the oil separates and add the eggs and potatoes
  16. Mix well and pour in 1.5 cups of hot water
  17. Cover and let it simmer for 5-6 minutes
  18. Sprinkle with garam masala powder and chopped coriander leaves

Fruit Cake

Ingredients

  • Dried fruit (50 gm raisins, 50 gm cranberries, 50 gm apricots)
  • 125 gm butter
  • 150 gm castor sugar
  • 2 large eggs
  • 80 ml warm milk
  • Lemon zest from 1/2 a lemon
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 170 gm all purpose flour
  • 50 gm ground almond
  • 50 gm chopped pistachios

Method –

  1. Add raisins, cranberries and apricots in a bowl. Mix 1-2 tbsp of flour so that it coats the dry fruits. Sieve the excess flour and set aside
  2. Mix the butter with an electric beater for a minute
  3. Add the sugar and mix it for another minute
  4. Add the eggs one after another mixing well so that it absorbs into the butter
  5. Add the lemon zest and mix well
  6. Add milk and mix well
  7. Sieve flour, salt and baking powder over the wet mixture
  8. Combine well with a spatula
  9. Add the ground almond and chopped pistachios and mix well
  10. Add the dry fruits and incorporate into the mixture
  11. Pour this mixture into a pan and bake at 190°C for 30 minutes