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.

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

Method:
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.

Xewali Phool bhaji

There are quite a few flowers which are used in several cuisines of the North Eastern region of India. One such flower is the Night-flowering jasmine. It is a beautiful flower with a lovely fragrance. Although tastes bitter, bitterness is reduced to almost nil after cooking. Can be eaten fresh or sun dried. 

 Assamese name : Xewali phool

Bangla name : Shefali/Shiuli 

Hindi name : Parijat/Paarijata

Tamil name : Pavazha malli 

Malayalam name : Pavizha malli

Odiya name : Shefali/Shiuli

Marathi name : Parijat

English name : Night-flowering jasmine

Scientific name : Nyctanthes arbor-tristis

sun dried Xewali phool

This is a simple yet very tasty recipe.

Ingredients: 

1. 1 cup dry Xewali phool 

2. 3 cups boiled rice

3. 3 tbsp oil

4. salt, to taste

5. 1 big onion, sliced 

6. 2 green chilly, whole 

7. a pinch of turmeric (optional) 

Method : 

Soak the dry flower in water for an hour (like the above picture). Rinse well, squeeze out water and pour more water. This way rinse three times. This procedure will lessen the bitterness. 

Heat oil and add the flower, onion, chilly, salt, turmeric (optional). Fry on low heat for a few minutes. 

Add boiled rice and stir fry for two to three more minutes. Your "Xewali phoolor logot Bhaat bhaji" is ready. 

Stir fried King Prawn

Ingredients : (Serves 4)
 For marination :
     1. Jumbo Prawn 5oog
     2. Paste of Ginger 1 tbsp
     3. Paste of Garlic 1 tbsp
     4. Salt half tsp

  For frying :
      1. Refined oil 3 tbsp
      2. Onion 2 medium, big slices
      3. Green Chilly 3 (or to taste), cut lengthwise
      4. Soya Sauce 1 tbsp

Method :
Mix all the ingredients for marination and leave for at least 4 to 5 hours. 
Heat oil and stir fry onion, chilly for a minute or two. Add the prawn and soya sauce. Stir fry for a minute, cover and cook on low heat till done. Take care not to over cook which will turn the prawn hard. 

Chicken Korma

Serves : 4

Ingredients :

Chicken : 500 g

Onion chopped : 2

Paste : garlic 1+ginger little

Red chilly powder : 1tsp

Salt : to taste

Curd : 1 cup

Cardamom : 2 small + 2 big

Cinnamon : 1 small piece

Clove : 4

Refine oil : 1 small cup

Kewra essance : 2 tsp

Water : 2 small cups

Method :

Fry onion till brown, mix with curd and 1tsp kewra essance. Keep aside.

Heat oil, add paste of ginger+garlic, fry a little on low flame and add chicken. Keep stirring while adding chilly powder, salt, whole cardamom, cinnamon, clove. 

Fry on low flame for a while, then turn flame to medium. Add little water, cover and cook. Add more water and cook till tender. 

Reduce heat and add onion mixed curd. Put in 1 tsp kewra essance. Stir well. Keep cooking and stirring till well blended. 

Pork with Bah gaaz and Bhoot jolokia

Serves 4

Ingredients for Marination :

Pork 500gm, cubed

Ginger 1 tbsp, chopped lengthwise

Salt 2 tsp

Bah gaaz (sour preserved Bamboo shoot) 5 to 6 tbsp

Bhoot jolokia 1, chopped lengthwise 

Mix the above ingredients well and leave for about 2 hours.

Ingredients to cook :
Oil 2tbsp

Garlic 6pods, crushed

Salt, some more if required

Mustard greens (Lai xaak) 2 bunches, washed and left whole

Method :
Heat oil, put garlic, stir fry for 1/2 a minute and add the marinated meat along with the marinade. 

Stir fry till water evaporates. Add 2 to 3 cups water and pressure cook. 

Pour onto a karai and cook on low heat till the gravy is reduced to the desired amount. Check salt and put little more if required. Add mustard greens and stir cook for a minute or two. The tasty dish is ready to be served.

 ***Do not let the herb get over cooked. 

*** Do not add the herb if the curry is cooked much before serving. Add the greens only after heating again before serving.  

Bok Choy is a wonderful substitute of Mustard Greens (Lai Xaak).
You may check the same recipe with Bok Choy Pork with Bok Choy