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.

Friday, 16 February 2018

Curd Chicken

Serves 4

1. Chicken 500 gm, cut into big pieces
2. Curd 2 to 3 tbsps
3. Coconut (optional) 1 tbsp, grated
4. Pepper (whole) 1tsp
5. Garam masala powder 1tsp
6. Dhania powder 1 tsp
7. Ginger paste 1 tbsp
8. Garlic paste 1 tbsp
9. Onion paste of 2 big onions
10. Green Chilli paste to taste
11. Poppy seed paste 2 to 3 tbsps
12. Salt to taste
13. Bay leaves (Tej patta) 5
14. Oil 3 tbsps (Butter is a better option for this recipe) 

Mix curd, Ginger paste, Garlic paste, Chilli paste and Salt. Pour over Chicken, mix well and keep for one to two hours.

Heat Oil or Butter, put Tej patta and fry Onion paste. But do not brown. Add Poppy seed paste, Coconut, whole Pepper, Garam masala powder, Dhania powder and keep stirring on low flame for a minute. 
Add Chicken with the marinade. Cook covered on low flame and stir occasionally. 
Chicken will be cooked in no time. Add a little water if too dry. Gravy should be thick. 

 Tasty Curd Chicken is ready to serve. 

Monday, 29 January 2018

Baghare Baingan

1. Brinjal 7, give slits but keep them whole
2. Peanuts half cup, roasted and skin removed
3. Sesame seed (white) half cup, roasted
4. Paste of 1 Onion + 1 Garlic + little Ginger
5. Green Chilli 2, chopped
6. Jeera (whole) half tsp
7. Salt to taste
8. Turmeric half tsp
9. Coriander(Dhaniya) powder 1 tsp
10. Cumin(Jeera) powder 1 tsp
11. Garam masala powder half tsp
12. Oil 3 tbsps
13. Fresh Coriander leaves 2 tbsps, chopped

Fry Brinjals a little in oil and keep aside.
Make a paste of Peanuts and Sesame seeds.
Heat oil, fry whole Jeera and add Jeera powder, Dhaniya powder, Turmeric. Fry for a minute or two on low flame.
Add the Paste of Onion+Ginger+Garlic, fry for a minute.
Add Peanut+Sesame paste and stir fry for few more minutes.
Add 1 glass of water, Salt and bring to a boil.
Put in the Brinjals. Cover and cook on low flame for about 10 minutes.
Sprinkle Garam masala, close lid and cook for one more minute.
Tasty Baghare Baingan is ready. Sprinkle Fresh Coriander leaves and serve.  

Saturday, 27 January 2018

Palak Paneer

Serves 4 
1. Paneer 200g
2. Fresh Spinach 150g
3. Green Chilli 1 (or to taste)
4. Tomato 2
5. Paste of 2 Onions (can be added chopped)
6. Paste of Ginger 1 tsp
7. Paste of Garlic 1 tsp
8. Jeera powder 1 tsp
9. Dhaniya powder 1 tsp
10. Garam Masala powder half tsp
11. Kasuri Methi 1 tsp
12. Salt to taste
13. Turmeric half tsp
14. Whole masala: few Cardamoms, few cloves, few pieces of Cinnamon, a pinch of Cumin
15. Oil 3 to 4 tbsps
16. Cream (optional) for garnishing

Saute`Spinach and Chilli in little oil on medium heat for 2 to 3 minutes till the leaves wilt. Do not over cook. Let it cool. Grind to a fine paste.
Puree the Tomato and keep aside.

Heat oil, add all the whole masala and let them splutter.
Add Onion paste and stir fry till soft brown. Add Ginger and Garlic paste to this. Keep frying.
Put in the Tomato, Salt, Turmeric and the powdered masala. Keep frying.
Add Spinach paste and Kasuri Methi, fry again till masala leaves the sides of the pan.
Pour one glass water, cover and simmer.

Add the Paneer pieces, cover and cook.
Delicious Palak Paneer is ready. Serve garnishing with cream.

Thursday, 25 January 2018

Puroi Xaakor Bor

Puroi Xaakor Bor
(Fritters of Malabar Spinach)

Common name: Malabar Spinach
Assamese name: Puroi Xaak
Bodo name: Mwiphrai
Bangla name: Pui Shaag

There are two types of Puroi Xaak, Green and Red. For these Fritters I am using the Green Malabar Spinach. Red Malabar Spinach too can be used.

1. Puroi Xaak, chopped fine
2. Besan
3. Salt
4. Green chilli, chopped
5. Water, few drops
6. Oil to fry

Mix the ingredients well, leaving aside oil.
Add just a few drops of water if necessary as water content of Puroi xaak is very high. 
Deep fry in oil and serve hot.
A very tasty fritter.

Tuesday, 16 January 2018

Spinach Fritter

Winter is a season I enjoy cooking and trying out new dishes with the fresh greens and vegetables that are grown in my garden. It's such a pleasure watching the tiny seeds growing to saplings and gradually turning to a full grown plant bearing fruits. Nothing like eating the organic harvests of your own garden.

1. Spinach leaves, washed
2. Salt to taste
3. Rice powder
4. Water
5. Oil to fry

Make a batter mixing Rice powder, Salt and Water. Keep it for an hour or so.

Dip the leaves in this batter and fry for a few minutes turning on both sides. Some of the Spinach leaves are real big. In that case I fold it in half, lengthwise while dipping in the batter.
Besan can be a substitute to Rice powder. But my family prefers Rice powder as it makes the fritters crunchy.

A cup of steaming hot Assam Tea and this crunchy can do wonders not only to the tongue but to the soul too after a long day's work.   

Sunday, 14 January 2018

Barbeque (Fish+Prawn+Pork)

Fish Barbeque:
Take any fish that has less bones and can be cut into little large size pieces.
1. Rahu/Bhakuwa fish 6pcs, cut into pieces little bigger than the usual size cut for curry.

2. Salt 1 and half tsp
3. Pepper powder 1 tsp
4. Butter 2tbsps, melted
5. Lime juice of half a lime

Mix Lime juice, salt and pepper powder well. Smear on the pieces of fish.
Melt butter and pour over fish. Make sure that all sides are brushed with butter well.

Leave it for at least 4 to 5 hours.
Can be left outside during Winter, but keep in fridge in Summer.

Finally the barbeque part and it is ready to serve.

Friday, 12 January 2018

Gajar Ka Halwa

Serves 12
1. Gajar (Carrot) 1 and half kilo, grated. Use the Red Carrot
2. Ghee 8 tbsps
3. Sugar 10 tbsps
4. Milk 2 big glasses
5. Mawa/Khoya 150gm
6. Cardamom (Elaichi) powder 1 tbsps
7. Cardamom, whole 6
8. Bay leaf (Tej Patta) 6
9. Kismis 8
10. Cashew Nuts, broken half cup
11. Pistachio and Cashew Nuts, chopped lengthwise for garnishing
12. Verke (edible Silver Foil) for garnishing

Grated Red Carrot 

Heat Ghee fry whole Cardamom, Tej Patta and Kismis for a few seconds and add Carrot. Keep stirring and cooking in low to medium heat for about 20 to 30 minutes till the water evaporates completely.

Add Milk, Sugar and broken Cashew nuts, cook again on low heat stirring occasionally.
Add Mawa/Khoya and Cardamom powder, mix well.

Spread the Halwa on a serving tray and decorate with chopped Pistachio, Cashew and Verke.
Can also be served in a bowl.