Potato Roast Indian Style

Ingredients

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 pinch asafoetida powder
  • 1 medium onion, finely chopped
  • 6 medium potatoes (boiled, peeled and diced)
  • 1 tbsp coriander powder
  • 2 tsp Kashmiri red chilli powder
  • 1.5 tsp salt
  • 1/2 tsp turmeric powder
  • 2 tsp rice flour

Method –

  1. In a large pan, heat oil
  2. Fry cumin seeds, mustard seeds and asafoetida powder.
  3. Once seeds pop, add onions and fry on medium flame for 5-6 minutes until brown
  4. Meanwhile, toss the diced potatoes with all the spice powders, salt and rice flour
  5. Once onions are brown, add the coated potatoes to the pan
  6. Toss gently and cook for 10-15 minutes on low flame until it acquires a golden brown crust
  7. Serve hot with dal and rice

Cheesy Savoury Bread Pudding

Ingredients

  • 4 slices of bread
  • 2+1 tbsp cheese spread
  • 1 egg
  • 200 ml milk
  • 1/4 tsp chilli flakes
  • 1/4 tsp pepper powder
  • 1/2 tsp pizza seasoning
  • A pinch of salt
  • Optional add in – salami, sausages, caramelised onions, scallions, cherry tomatoes

Method –

  1. Spread 2 tbsp cheese spread on 4 slices of bread
  2. Cut them into small cubes and add them to a baking dish
  3. Add optional ingredients
  4. Add egg, milk, chilli flakes, pepper powder, pizza seasoning, salt and mix well
  5. Pour this mixture on top of the bread
  6. Let this rest for 45 minutes
  7. Dot with the remaining cheese and bake at 180°C for 45 minutes
  8. Let this sit for 10 minutes before eating

Fish Curry with Spinach (Paleng Bilahi Maas)

Ingredients

  • 4 pieces of Rohu fish
  • 2 handfuls of chopped spinach leaves
  • 1 small tomato, finely chopped
  • 1/2 tsp fenugreek seeds
  • 1 small onion, sliced thinly
  • 1 green chilli
  • 3 cloves of garlic, finely chopped
  • 1 tsp turmeric powder
  • Salt to taste
  • 2 tbsp mustard oil

Method –

  1. Marinate the fish with salt and 1/2 tsp turmeric powder
  2. Set aside for 15 minutes
  3. Heat 2 tbsp oil in a pan
  4. Fry the fish lightly and set aside
  5. In the remaining oil, add the fenugreek seeds and garlic cloves
  6. When it turns golden, add the onion and green chilli
  7. Fry till golden brown and add turmeric powder
  8. Sauté for a few seconds
  9. Add the chopped tomatoes
  10. Lower the heat and cook covered till the tomatoes turn mushy
  11. Add the chopped spinach leaves
  12. Add salt to taste and cook for a few minutes
  13. Cook covered for about 2-3 minutes
  14. By this time, spinach will be cooked and the water has evaporated
  15. Add warm water for gravy
  16. Once it comes to a boil, add fish
  17. Cover and cook on medium flame
  18. Turn off the flame when the gravy thickens.

Chicken Sauté Assamese Style

Ingredients

  • 1 kg chicken
  • 6 medium onions
  • 3 medium tomatoes
  • 2 tbsp finely chopped ginger
  • 8-10 cloves of garlic
  • 2 green chillies
  • Salt to taste
  • 1 tsp Kashmiri red chilli powder
  • 1 bunch of chopped coriander leaves
  • 3/4 cup mustard oil
  • 2 bay leaves

Method

  1. Peel and slice the onions thinly
  2. Chop the tomatoes
  3. Make a paste of the ginger
  4. Finely chop the garlic and green chillies
  5. Heat oil in a Kadhai
  6. Add bay leaves and sliced onions
  7. Fry the onions till light golden
  8. Add the ginger paste and chopped garlic and green chillies
  9. Sauté for a few seconds and add chicken and salt to taste
  10. Cook on low heat for a few minutes
  11. Add tomatoes and Kashmiri red chilli powder
  12. Cover with a lid and cook on low heat
  13. Stir occasionally
  14. Once the chicken cooks and the moisture evaporates, add chopped coriander leaves

Payox (Assamese Style Rice Kheer)

Ingredients

  • 1 litre full fat milk
  • 50 gm rice (joha saul)
  • 100 gm sugar (can be less, if desired)
  • 1/4 cup of cashews and raisins
  • 1/4 cup of cashews, finely chopped for garnish
  • 2 bay leaves
  • 1/2 tsp green cardamom powder

Method –

  1. Soak the rice in water for 30 minutes
  2. Heat the milk in a big saucepan
  3. Once the milk comes to a boil, add the bay leaves and strained rice
  4. Lower the heat and keep stirring continuously
  5. Chop the cashews and wash the raisins
  6. When the rice is half cooked, add the dry fruits and keep stirring.
  7. Once the milk reduces to almost half of the original quantity and the rice is cooked, add sugar
  8. Cook for about 5 minutes and switch off the flame
  9. When it cools down, add cardamom powder
  10. Garnish with finely chopped cashews before serving

Coconut Chutney with Green Chillies

Ingredients

  • 2 cups grated coconut
  • 3–4 green chilies
  • 1–2 tablespoon tamarind pulp
  • Salt to taste
  • 1/4 cup water (or as required)

For Seasoning

  • 1 teaspoon split gram dal (urad dal)
  • 1/2 teaspoon mustard seeds
  • A sprig of curry leaves
  • 1 teaspoon oil

Method –

  1. For seasoning: Heat oil in a small pan. Add urad dal and fry for a few minutes till it turns light golden in color. Add to it mustard seeds and let these splutter.
  2. Add curry leaves and fry. Set aside.
  3. Add shredded coconut in a blender and grind it with chopped green chilies and tamarind pulp. In case you do not have the shredded coconut readily available, you can add small pieces of coconut too. The number of chillies to be added can vary based on one’s preference for spiciness.
  4. Add some water, as required to obtain a fine paste. Add water with caution to avoid runny chutney. Transfer this to a serving bowl. Add the seasoning to it and mix well.

Bora Saulor Pulao (Assamese Sticky Rice Pulao)

Ingredients

1/2 cup bora saul (sticky rice)
1 medium onion, sliced thinly
1 green chilli, chopped
1” cinnamon
1 bay leaf
Salt to taste
1 egg, scrambled
1 tsp ghee+oil

Method –

Soak the sticky ( bora saul) rice for an hour


Drain the water in a strainer.


Heat oil+ghee in a pressure cooker


Temper it with cinnamon stick and bay leaf

Add onions and fry till light brown

After onions are fried, add the rice & fry it as in normal rice pulao.


Add salt to taste , add water just enough to soak the rice ( less water is required then normal rice) & pressure cook until 3 whistles.


Garnish / mix with scrambled eggs before serving.

Goes best with Assamese style chicken / mutton curry or solo.

Shorputi Maacher Tomato Diye Jhol

Ingredients

  • 4 pieces of shorputi fish
  • 1/2 tsp nigella seeds
  • 1 large tomato
  • 2-3 green chillies
  • 3 tbsp oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste

Method –

  1. Smear the fish with a bit of turmeric powder and salt
  2. Set aside for 15 minutes
  3. Blend the tomato and green chillies
  4. Heat oil in a pan
  5. Fry the fish lightly and set aside
  6. In the same oil, add nigella seeds
  7. Once it splutters, add the tomato chilli paste
  8. Add turmeric, red chilli powder and salt to taste
  9. Sauté the paste till oil releases from the sides
  10. Add 1 cup of warm water and let it come to a boil
  11. Add the fish and simmer till gravy thickens

Babori Xaak Koni Bhaji (Stir Fried Duck Eggs and Crown Daisy)

Ingredients

  • 1 bunch babori Xaak (crown daisy), finely chopped
  • 2 duck eggs, beaten
  • 1 medium onion, finely chopped
  • 2-3 cloves of garlic, finely chopped
  • 2 green chillies, finely chopped
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tbsp mustard oil

Method –

  1. Heat oil in a pan
  2. Add garlic, sauté for 10 seconds
  3. Add onions and sauté till translucent
  4. Now, add the chopped babori Xaak and green chillies
  5. Add turmeric powder and salt
  6. Mix well and stir fry for 2-3 minutes
  7. Add beaten eggs
  8. Mix well to combine.
  9. Stir again for 2-3 minutes
  10. Remove from heat
  11. Serve with steamed rice as a side dish

Garlic Chicken

Ingredients

For Marination

Boneless Chicken – 500 gm
All Purpose Flour – 4 tbsp
Cornflour – 4 tbsp
Salt to taste
Black Pepper Powder – 1 tsp
Soy Sauce – 1 tsp
Ginger Garlic Paste – 1 tbsp
Water as needed
Oil for Deep Frying

For the Gravy –

Oil – 2 tbsp
Ginger – 1 tsp chopped finely
Garlic – 1 tbsp Chopped Finely
Onion – 1 medium size chopped finely
Garlic – 10 cloves pureed
Tomato Ketchup – 2 tbsp
Soy Sauce – 1.5 tsp
Green Chilli Sauce – 2 tbsp
Vinegar – 1 tsp
Salt to taste
Sugar – 1 tsp
Ajinomoto – a pinch (optional, i didn’t use)
Black Pepper Powder – 2 tsp
Cornflour / Cornstarch – 1 tsp
Spring Onion a handful finely chopped
Water as needed for gravy

Method –

Take chicken and other ingredients except oil in a bowl and mix really well.
Heat oil for deep frying, fry chicken in hot oil till golden brown, drain and set aside.
Now heat oil in a pan.
Add in chopped ginger and garlic. Saute for a minute
Add in onions, garlic puree and fry till raw smell leaves.
Add in all the sauces and mix well.Add in salt and sugar as well.
Add in water and bring this to a boil.
Now add the fried chicken pieces and simmer for 3 to 4 mins.
Mix cornflour with some water and pour that in to thicken the gravy.
Add in pepper and spring onion, give one final stir.
Serve with rice or noodles.