Jaluk Diya Murgi (Assamese Style Black Pepper Chicken)

Ingredients

  • 800 gm chicken
  • 300 gm onions
  • 1 bay leaf
  • 3 medium whole potatoes
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp or more of black pepper powder
  • 4 tbsp mustard oil
  • Salt to taste

Method –

  1. Add mustard oil in a kadhai
  2. When hot, add bay leaf
  3. Add the chicken and fry on high heat for 5 minutes
  4. Add the whole potatoes and cook covered for 5-6 minutes
  5. Next, add the onions, ginger garlic paste, coriander, cumin, black pepper powder and salt.
  6. Mix well and cover and cook the chicken on low flame for 25 minutes
  7. The chicken will get cooked in its own juices
  8. When oil separates, it is done
  9. Serve with rice

Choto Maacher Chorchori (Small Fish Stirfry)

Ingredients

  • 250 gm small fish
  • 1 tsp panch phoran
  • 2 slit green chillies
  • 3-4 cloves of garlic, crushed
  • 2 medium potatoes, cut in thin long pieces
  • 2 onions, thinly sliced
  • 2 tomatoes, cut lengthwise
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • Chopped coriander leaves
  • 4 tbsp mustard oil
  • Salt to taste

Method –

  • Heat mustard oil in a kadhai
  • Fry the fish and set aside
  • In the same oil, add panch phoran and green chillies
  • Add garlic and sauté for 1 minute
  • Add onions and fry till translucent
  • Add potatoes, cover and fry till half done
  • Add the spice powders and salt to taste
  • Sauté till the spices are cooked
  • Add the tomatoes and fish
  • Cover and cook on low heat for 5-7 minutes
  • Garnish with chopped coriander leaves

Poka Mithoi (Rice Flour Laddoos)

Ingredients

  • 2 cups rice
  • 3/4 – 1 cup jaggery
  • 1 tsp black peppercorns
  • 1/2 tsp cumin seeds
  • 1/2 tsp carom seeds

Method –

  1. Wash and soak the rice for 2 hours
  2. Drain the water completely and spread it on a muslin cloth overnight
  3. Once it is completely dry, grind it finely in a mixer
  4. Dry roast the spices
  5. Grind the spices in a mortar and pestle and mix it with the rice flour
  6. In a pan, add the jaggery and a few spoonfuls of water
  7. Heat the pan and cook till no lumps are there taking care not to make it watery
  8. Add the liquid jaggery in batches to the rice flour and make it into a dough
  9. Apply oil to the palms, pinch out little bits of dough and form into round balls

Bisibelabath (Hot Lentil Rice)

Ingredients

  • 1 cup cooked rice
  • 1 cup cooked toor dal (pigeon peas)
  • 2 cups of chopped vegetables ( I used carrots, potato, bottle gourd)
  • 1 medium onion, chopped
  • 3 green chillies
  • 4 tbsp tamarind paste
  • 2 tbsp jaggery
  • 3 heaped tsp sambhar powder
  • 1 tbsp ghee
  • Curry leaves
  • 1 tsp mustard seeds
  • 2 cups water

For the Tempering

  • 1 tbsp ghee
  • 3-4 dry red chillies
  • Curry leaves
  • 1 tsp mustard seeds
  • 2-3 tbsp cashew nuts

Method –

  1. Parboil the vegetables and keep aside
  2. In a pan, add the ghee and splutter mustard seeds
  3. Add curry leaves, green chillies and onions and sauté
  4. Add in the rice and dal along with the water
  5. Add in tamarind paste, jaggery, sambhar powder and salt
  6. Cook this on low flame for 10-15 minutes
  7. Add the vegetables, adjust the seasoning
  8. Cook for another 10-15 minutes
  9. Now prepare the tempering
  10. In a ladle, add ghee
  11. Add mustard seeds, curry leaves and dry red chillies
  12. Turn off the heat and add cashew nuts
  13. Once it turns brown, pour the tempering over the mixture

Rohu Fish Curry with Summer Veggies

Ingredients

  • 500 gm Rohu fish
  • 150 gm potatoes, cut into wedges
  • 150 gm pointed gourd, peeled in alternate strips and cut into half lengthwise
  • 100 gm ridge gourd, peeled and cut into 2” pieces lengthwise
  • 3-4 tbsp mustard oil
  • 6 pieces bori (sun dried lentil dumplings)
  • 1/4 tsp nigella
  • 2 green chillies
  • 16 gm cumin powder
  • 4 gm turmeric powder
  • 10 gm salt
  • 10 gm ginger paste
  • 1/4 tsp wheat flour

Method –

  • Marinate the fish with salt and turmeric powder
  • Make a paste of cumin powder, turmeric powder and salt with a little water
  • Heat oil in a Kadhai
  • Fry the bori and set aside
  • Fry the fish and set aside
  • Fry the pointed gourd on medium heat for 4 minutes and sprinkle salt on it
  • In the same oil, add nigella seeds and green chillies
  • Add potatoes and fry on medium heat for 4 minutes
  • Add ridge gourd and fry on medium heat for 4 minutes
  • Pour the masala paste into the pan
  • Sauté the spices on medium heat for 4 minutes
  • Add ginger paste and sauté for 2 minutes
  • Add 350 ml hot water
  • Let it come to a boil
  • Add the boris and pointed gourd and fish
  • Sprinkle wheat flour
  • Cook covered on medium heat for 6 minutes