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

Ingredients: 
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

 
Method:  
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.

Bilahi r Ombol

Bilahi r Ombol (A sweet-sour Tomato Chutney)

Assamese= Bilahi

English= Tomato

  

Bilahi r Ombol or Bilahi r Tok is a sweet and sour chutney, can best be served with Luchi (Puri) and Khichiri.  

Ingredients:
1. Tomato, fully ripe, cut lengthwise
2. Jaggery, grated (do not add water)
3. Salt to taste
4. Turmeric powder little
5. Red dry chilli whole
6. Bayleaf
7. Panchfuran
8. Mustard oil
9. Raisins (Kishmish) or Dates, a few
10. Powdered:
       1. Red chilly
       2. Jeera
       3. Garam masala

While I work/cook, the family's darling Chiquititta takes a nap waiting for me. 

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Method:
Heat Mustard oil, add Panchfuran, let splutter. Add Dry Red whole Chilly and Bay leaf. Fry for a few seconds and put in the Tomato. Add Salt, Turmeric, Kishmish, cook covered for around 2 to 3 minutes on low flame till tomato is cooked.
Add jaggery, all the 3 powdered spice and cook for some more time on low heat. Check taste. It should neither be too thick nor watery. Let it cool before serving.

Bilahi r Ombol is ready to serve. 

Curd Chicken

Serves 4

Ingredients: 

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) 

Method: 

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.