Tuesday, 18 September 2018

Thasso Bisong jwng Naa jwng

This Bodo delicacy can be cooked with fish, smoked or sun dried fish, pork or even naphaam. 
I cooked this dish with fresh fish and it turned out super delicious. 

There are several varieties of Thasso, this particular one is called Thasso Dudali. I have chosen this variety as it is very tasty and less likely to irritate the throat while eating.


1. Thasso Bisong, a bunch
2. Fish, a few (best with small fish)
3. Paste of Onion+Ginger+Garlic+chilli
4. Turmeric
5. Salt
6. Mustard oil


Smear salt and turmeric on fish and fry. Keep aside.
Peel skin from Thasso and cut into cubes.
Heat oil, fry paste, add turmeric and Thasso. Add salt. Cook covered, stirring occasionally.
once cooked, Thasso gives out lot of water and gets cooked in the same water.
When cooked add fish and cook for some more time. Do not make it too dry, gravy should be thick.

Monday, 10 September 2018

Chicken+Bamboo Shoot Ondla

Ondla is a favourite delicacy of the Bodos. It is a curry made of ground rice mainly cooked with meat or fish. A variety of herbs, shoots, leaves, edible flowers are added to this curry which enhances the taste making it one of the most delicious dishes of ethnic Bodo cuisine.

To cook this particular Ondla, I have used fresh Bamboo Shoots. A variety of Bamboo Shoots are available during the Summer months in Assam when new shoots of Bamboo sprout. Of course some varieties of Bamboo shoots are available round the year on the hills of other States of North East India. The tastes also differ.

How to clean and cut: Peel off the outer layers till the very tender part is found. Wash whole before slicing. Cut off the portions whenever fiber is found while slicing the Bamboo shoot.

To cook this recipe you need:                          Serves 4

1. Chicken 600 gm (after cutting)
2. Bamboo Shoot 300 gm (after slicing)
3. Joha Rice 2 tbsp, soaked in water for an hour and ground to a paste.
    (rice powder can be used too, only make sure that no lump
        is formed while adding to the curry)
4. Onion 2 medium, grated
5. Paste of 10 cloves Garlic+1 small piece of Ginger
6. Turmeric half tsp
7. Salt 2 tsp or to taste
8. Green Chilli to taste, chopped or slit lengthwise
9. Mustard oil 3 tbsp
10. Kharwi/Khaar/Kola Khaar/Kol Khaar 2 to 3 serving spoons depending on the strength
      (Soda-bi-carb is a substitute)
      (for a change, Kharwi may be omitted sometimes while cooking this curry.

How to cook: 

Heat Oil, fry Onion for a few minutes.
Add Chicken, Bamboo Shoot, Salt, Turmeric, Ginger+Garlic paste and Chilli. Reserve a little paste to add later. Keep stir frying on medium heat till Chicken turns pale brown.
Add 2 glasses of Water and pressure cook, 6 whistles.

Pour the curry on a Karahi (pan) and add ground rice/rice paste. Add more water if required.
Add Kharwi if you want at this point. Check Salt, Chilli. The gravy should not be thick yet not too watery. Add the reserved Ginger+Garlic paste.

Serve with a hot plate of rice. Tastes superb. 

Saturday, 8 September 2018

Sobai jwng Aloo

Sobai jwng Aloo means: Black Lentil with Potato.
  Black Lentil is lightly roasted and crushed to split open, so that some of the skin is removed and bring in the aroma before it is finally cooked with chicken, fish or vegetables such as potato, radish, ash gourd. 

Sobai Wngkhree is one of the most favourite of the Bodos. Although Sobai is preferred with meat or fish, it is also eaten as a vegetarian dish adding a few pieces of Radish (Moola), Potato (Aloo) or Ash Gourd (Kumbra). 
 In this recipe I have added a few pieces of potato to Sobai wngkhree (curry) and garnished with Long Coriander (Gongar Dundiya). Ow I must tell, it turned out really tasty ... yummmm 

Washed and soaked Sobai

Ingredients:                                                   Serves: 4

1. Black Lentil (Sobai) 1 cup 
2. Potato 1, cut into thick pieces
3. Onion 1, grated
4. Paste of Garlic 8 cloves+Ginger 1 small piece
5. Chilli to taste (if green chopped, make a paste if red dried)
6. Turmric a pinch or half tsp
7. Salt to taste
8. Kharwi 2 to 3 serving spoons depending on the strength
9. Long Coriander (Gongar Dundiya) 4 leaves
10. Mustard oil 2 tbsps


Wash and soak Sobai for half an hour

Add a little salt and fry the pieces of potato in oil and keep aside. But do not let it get cooked. 

Now heat oil and fry onion. When onion turns translucent, add Sobai, paste of ginger+garlic, chilli, salt and turmeric. Reserve a little paste of Ginger+Garlic to add later. Keep stirring on medium heat. Fry this way for a while.

Add 2 glasses of water and pressure cook, 3 whistles. Depending on the age of Sobai takes more time to get cooked, if old wait for 4 to 6 whistles. 

Pour out from pressure cooker and cook on medium heat now adding Kharwi. Mash most of the Black Lentil. Add potato, I am adding potato late as it doesn't take much time to cook. But if matured Ash Gourd (Kumbra) is added, then cook along with Black Lentil in pressure cooker. Radish (Moola) can be cooked like potato. 

Check salt, chilli and the thickness of the wngkhree (curry). Add water if required. At this point add the reserved ginger+garlic paste. 
Garnish with Long Coriander (Gonger Dundiya).


Monday, 3 September 2018

Outenga Maasor Jool

A delicious meal with Outenga Maasor Jool 

Assamese name: Outenga
Bodo name: Thaigir

Common name: Elephant Apple
Scientific name: Dillenia indica

Outenga (Elephant Apple)
Ingredients:                                               Serves 6

1. Outenga (Elephant Apple) 1
2. Fish 400g (For this recipe I have used Bhangan Fish)
3. Onion 1, chopped fine or grated
4. Paste of 8 cloves Garlic+1 small piece Ginger
5. Green Chilli to taste (I have used fresh red chilli), slit lengthwise
6. Salt to taste
7. Turmeric 1 tsp 
8. Mustard Oil
9. Fresh Coriander leaves for garnishing 

Method of cutting Outenga:



Peel off the thin layer of inner skin from these parts. 

Method of Cooking: 

Cut Outenga into thin pieces or big as desired. Add Turmeric, Salt, water and pressure cook, 1 whistle. 

Add salt, turmeric to the pieces of fish. Fry a little, do not over fry and keep aside.

 Heat oil and saute onion and chilli. When half done, add the ginger+garlic paste. Stir a little and add the outenga pieces but reserve the water. Sometimes it is too sour, therefore the sour water must be added later checking the taste. 

Add salt, turmeric and fry for a few minutes. 
Add the pieces of fish and warm water. Now while adding water check taste and add the reserved sour water little at a time as fish gets cooked. 
Check taste of salt and chilli. Depending on one's taste sour water is added less or more. 

For this dish, the gravy should be thin and watery. It is normally eaten during hot and humid summer months. 

Serve with a plate of steaming hot Joha rice. Yummmmm .... 

Tuesday, 28 August 2018

Phool Makhana Kheer

                                                                                                         Serves 6

Phool Makhana/Makhana/Lotus seed/Foxnut                     
Scientific name: Euryale ferox

Phool Makhana


1. Makhana 60 gm
2. Ghee 4 tbsps
3. Milk 1 ltr
4. Sugar 6 tbsps (or to taste)
5. Cardamom powder 1 tsp
6. Raisin/Kismis 6
7. Almond 8
8. Cashew 8 
9. Kesar/Saffron 1 tsp (optional) 

Roasted Phool Makhana


Roast Makhana in ghee on medium to low heat till crispy. Make sure they do not turn brown. When cools down take half of it and crush to make a coarse powder. Leave aside.
Roast cashew and almonds in ghee till light brown and crispy. Fry kismis too in little ghee. 
Chop cashew and almond lengthwise and keep aside. 
Heat milk and add both the powdered and the whole roasted makhana. Keep cooking on medium to low heat for about 10 minutes. Break a few makhanas with the spoon while stirring. 
Add raisins, cashew and almond, reserving some for garnishing. Add cardamom powder and saffron (optional).
Add sugar. Stir and cook on low heat for a few more minutes. 
Makhana kheer is ready. Do not thicken it while cooking leave enough milk so that the makhana can soak up more milk and the kheer gets thickened. 

This kheer can be served warm or cold. I like it cold as it gives a rich creamy taste. 

Sunday, 26 August 2018

Narikol aru Sujir Laroo

Coconut and Semolina Laddoo                                      This amount makes 28 Laddoos


1. Coconuts 2, grated
2. Sugar 2 cups
3. Suji/Semolina 1 cup, roasted dry
4. Vanilla essence a few drops or edible Camphor a pinch
5. Water 1/2 cup

Grated Coconut


Mix coconut, sugar and water well in a pan. Now cook on medium to low flame stirring all the time.
When half done, add camphor. I have added vanilla essence, hence the colour has turned a little brown. 

Just before it is almost done, add the semolina and mix well keeping the flame on low. When mixed well, remove from fire and start making the laddoos with hand. 
While making the laddoos wet your palm and lightly wipe on a cloth. You have to hurry up and be fast while making the laddoos as once it is cold the coconut will harden and laddoos will break. 

These Laddoos are delicious and can be stored for several days. 
Semolina may be omitted if you prefer pure coconut laddoos.  

Friday, 24 August 2018

Makhana Curry

                                                            Serves 6
Ingredients: 1. Makhana (Phool Makhana/Lotus Seed/Foxnut) 3 cups
     Scientific name: Euryale ferox

2. Green Pe
as, shelled 1/2 cup
3. Tomato, peeled and pureed 2

4. Paste of 3 medium onion+8 cloves garlic+a tiny piece of ginger+green chilli to taste 
5. Powdered masala: 1. Jeera 1 tsp
                                   2. Dhania 1 tsp
                                   3. Garam masala 1 tsp
6. Fresh Cream 1/2 cup

7. Tezpatta (Bay leaf) 4
8. Whole masala: 1. Cinnamon 1 tiny piece
                             2. Clove 6
9. Kasuri Methi 1 tblsp
10. Salt to taste
11. Sugar 2 tsp
12. Water 3 cups
13. Refine oil 1/2 cup or frying Makhana
14. Ghee 4 tbsp
15. Turmeric 1/2 tsp

 Heat refine oil, fry Makhana and keep aside

Fried Makhana

Heat Ghee and fry Tezpatta and the whole masala (Cinnamon, Clove).
Add onion+ginger+garlic+chilli paste, and turmeric. Keep frying on medium heat. 
Add tomato puree, kasuri methi, powdered masala (jeera+dhania+garam masala) and salt keep frying till beautifully browned. 
Pour in the fresh Cream, stir a little and add water. Stir well, add peas and sugar. Let it cook for about 5 minutes.
Check salt+sugar and add the Makhana. Stir and cook for about 3 minutes. Keep enough gravy as the makhana soaks up quite a lot. Gravy will thicken as the curry cools down. 
Tastes delicious. Can be served with Puri, Paratha, Roti or Rice

Friday, 2 March 2018

Shahi Paneer

Serves 3
1. Paneer 200g
2. Ghee 3 tbsps
3. Saffron a pinch
4. Curd 4 tbsps
5. Cream 4 tbsps
6. Sugar 1tsp (optional)
7. Onions 2
8. Almond 9
9. Cashew 9
10. Ginger+Garlic paste 1 tbsp
11. Salt to taste
12. Powder of 5 Cardamoms
13. Coriander powder half tsp
14. Green chilli 1(or to taste), slit lengthwise
15. Rose water or Kewra Essence 1 tsp

 Whole masala:
1. Cardamom 3
2. Clove 4
3. Cinnamon 1 piece
4. Bay leaf 2
5. Shah Jeera half tsp
6. Black Pepper 4

1. Get the ingredients ready first.
Soak almond and cashew overnight. You may use only almond omitting cashew. Boil 1 cup water adding the cashew and almond. When cooked remove skin and grind to a fine paste adding water.

2. Chop onions roughly and simmer in water till soft. Grind the cooked onion to a fine paste.

3. Whisk the curd well till fluffy. Make sure the curd is not sour. Sour curd will spoil the taste of the dish.

4. Heat ghee and add all the Whole masal. Saute for a few seconds and add the onion paste. Saute on low heat stirring all the time, make sure the onion doesn't turn brown. The colour should remain white.

4. Add the ginger+garlic paste and saute again.

5. Gradually add the almond paste and saute, stirring all the time. Keep the heat low the entire time of cooking.

6. Add chilli, cardamom powder, coriander powder and keep stirring.

7. Add curd little at a time stirring briskly. Add 1 glass of water when the curd gets mixed well and a smooth white masala is ready. Add salt, sugar (optional) and stir well. Simmer for a minute.

8. Strain this white masala gravy. Put this back to a pan on low heat again. Add some more water and bring to a boil.

9. Add the paneer pieces and stir well. Care should be taken not to break the paneer pieces. Add cream and stir carefully.

10. Shahi Paneer is cooked. Now add rose water or kewra essence, mix well.

11. Serve Shahi Paneer garnishing with strands of saffron.

Thursday, 22 February 2018

Black Rice Kheer

Black Rice, also known as Purple Rice, called Chak-Hao in Manipur. Although cultivated in the other parts of North East India too now, this rice is mainly cultivated in Manipur.
Black Rice is best eaten as dessert. This Kheer is very tasty and easy to make.

Serves 8
1. Black Rice 3 fistful
2. Milk 2 litres
3. Sugar 7 (level) tbsps
4. 3 Bayleaves
5. Raisins a few
6. Cashew nuts a few
7. Cardamom a few

Soak rice overnight. Cook rice in milk on low heat, stirring frequently.
Add bay leaves, raisins, cashew nuts and seeds of cardamom.
Cook for about an hour till the rice is cooked well.
Add sugar, stir well and cook again on low flame.
Take out a few spoonful of of this rice to a plate, mash and put it back to the kheer. This will make the kheer thick and creamy.
The kheer is ready when the milk thickens. Let it cool before serving.

Monday, 19 February 2018

Bilahi r Ombol

Bilahi r Ombol (A sweet-sour Tomato Chutney)
 Assamese= Bilahi
English= Tomato

1. Tomato, cut lengthwise
2. Jaggery, grated (do not add water)
3. Salt to taste
4. Turmeric powder little
5. Red dry chilli whole or Green chilli slit lengthwise
6. Bayleaf 2
7. Mustard seed little
8. Mustard oil
9. Raisins (Kishmish) a few

Heat Mustard oil, add Mustard seeds and let splutter. Add Bayleaf, Chilli stir a little and put in the Tomato. Add Salt, Turmeric, cook covered for around 5 minutes on low flame till tomato is cooked.
Add jaggery and cook for some more time on low heat.
Bilahi r Ombol is ready to serve with Khichiri or Luchi.