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.