Steamed rice, smoked brinjal/egg plant and potatoes mashed, cabbage fritters and bamboo shoot pickle.
The kind of homestyle Assamese delight I love ❤️ INGREDIENTS (For the mashed potatoes and brinjal)
3. Mustard oil
5. Dry refchillies
6. Chopped onions
7. Coriander leaves
1. Wash potatoes and brinjal. Pat it dry and then apply oil on the outer sides and let it smoke on fire. Keep an eye while turning the sides so that you don't burn it down.
2. Keep aside. Peel off the skins of the smoked potatoes and brinjal.
3. Chop onions, dry red chillies (also smoked) and coriander leaves.
4. Mash the smoked potatoes and brinjal, add salt and mustard oil and the chopped ingredients and mix well.
The cabbage fritters are made of finely chopped cabbage, onions, green chillies by adding salt, turmeric powder, cumin powder, coriander powder/or freshly chopped leaves, 2tbsp cornflour, half cup water. Mix the ingredients well and deep fry in oil on moderate heat.
Enjoy the meal ❤️
My homestyle "Doi Maach" (Fish in Yoghurt Curry)
1. Fresh fish (here used Rohu fish and Bhangda Fish)
2. Ginger paste (1tbsp)
3. Garlic paste (1tbsp)
4. Yogurt (1 cup)
5. Turmeric powder (1/2 teaspoon)
6. Red chilli powder (1/2 teaspoon)
7. Mustard oil (3 tablespoon)
8. Black peppercorns (5)
10. Fresh coriander leaves for garnishing
1. Marinate fish with adequate amount of salt and turmeric powder.
2. Heat 2 tbsp oil in a non-stick pan (optional if you are conscious about using oil other wise you can use deep frying pan), fry the fish pieces and keep aside.
3. In the same pan add 2tbsp oil, to it add ginger garlic paste. Saute it till golden brown.
4. Add turmeric powder, red chilli powder, grounded pepper corns and then add beaten curd to it (the curd can be a bit sour if you prefer so).
5. Add in the fish pieces and check if you need to add salt.
6. Garnish with freshly chopped coriander leaves.
NOTE: "DOI MAACH" is traditionally a Bengali cuisine but this is a 'my home' version of the recipe. The authentic Bengali Doi Maach recipe requires a few more ingredients for the rich Bengali flavour and taste.
Kon Bilahi aru Begenar Pitika
Chargrilled cherry tomatoes and baby Aubergine Mash
It can be served with bread as a dip or with rice and lentils as a starter
To make this recipe
Heat a cast iron tawa or griddle pan.
Brush the aubergines and tomatoes with a little mustard oil and season.
Cook on each side until soft. Remove the charred skin and mash lightly
Mix in chopped onions,chilies and coriander leaves.
Drizzle with lemon juice and a little mustard oil. Serve immediately.
Mottor dailor pitikar logot gorom bhat
Mashed lentils with rice and mustard oil
To make this recipe
Soak a cup of yellow split pea lentils for 6-8 hours or until soft
Grind the lentils to a thick paste, without using extra water.
Mix in a pinch a salt and 1/2 tsp grated ginger and place the paste in a clean muslin cloth.
Gather the corners to form a pouch and secure with a string.
Place the pouch in boiling water .(Alternatively ,place the pouch along with rice that is being cooked or steam in a steamer)
Cook for about fifteen minutes or until the lentils are done
Remove the pouch from the pot and transfer the cooked lentil paste to a plate.
Add 2 tbsp chopped onion, 2 tbsp mustard oil ,green chillies and chopped corrinder leaves. Mash everything together.
Form small balls Enjoy with warm rice and mustard oil
Kettle pitha Assamese rice cake
(Makes 1 rice cake)
1 cup rice flour
Pinch of salt
3/4 cup warm water
2 tbsp shredded fresh coconut
1 tbsp grated jaggery
Mix salt with the rice flour.
Sprinkle little water at a time and mix with finger tips, till the rice flour starts looking like fine crumbs.
Sieve mixture through a strainer .
Mix the jaggery and coconut to make a filling
Bring water to boil in a kettle or pitcher
Place some rice flour in the lid of the kettle
Add the filling and cover with the rice powder .
Cover with muslin and place a lid on the mouth of the kettle
Steam for 7-10 minutes
Gently remove from heat and unwrap the rice cake onto a plate.
Serve hot with tea.
Bok phool fritter or Agathi/vegetable hummingbird fritter is one of my favourite and has got many medicinal properties. My mother used to fry this delicate white flowers with red lentil and rice paste and this time again I get to taste the fritter after so so many years!! It's crispy from outside and soft from inside and I'm always ready for a plateful of this delicacy 😋 Try once and I'm sure you'll ask for more 😄 Swipe to see the Hummingbird flower ➡️ Have a blessed Sunday 🌞everyone! ---------------------------------------------------------------------------------------#fritters#bokphool#vegetablehummingbird#lunch#delicacy#foodporn#yummy#assameserecipe#loveforfood#instafood#sunday