All posts tagged: Assamese Food

RootsandLeisure_PorkBambooTube

Recipe | Assamese Style Pork in a Bamboo Tube

Presenting another delectable recipe for all the pork lovers, cooked in the traditional Assamese style using bamboo tubes. The fresh raw essence and aroma of the bamboo gives the dish a very local smoky flavor, with the use of fresh garden herbs, cooked over the traditional Assamese mud stove. So let’s try it out! Pork cooked in bamboo tubes in traditional Assamese style. Ingredients : Pork – 1 kg Ginger- Garlic paste – 3 tbsp A handful of mint leaves Cilantro 3-4 leaves Red chilli (5-6) or king chilli (bhoot jolokia) 1 nos. Salt according to taste Raw bamboo shoot 50-100g (optional) Two bamboo tubes (better if the bamboo is from hilly region) Banana leaves Directions to cook : Chop the pork into medium sized pieces, wash thoroughly and keep it aside. Crush the mint into a paste type consistency. Next, mix the pork with ginger-garlic paste, mint paste, chillies and cilantro and keep aside for 10 mins (bamboo shoot can also be mixed). The marinated pork is now ready to be stuffed inside the …

RootsandLeisure_CoconutSemolinaBarfi

Recipe | Easy to Cook Semolina Coconut Barfi

Today’s recipe comes from our reader, Musky. It’s an original recipe of a sweet dish – Coconut Semolina Barfi. A personal favorite of the contributor and one that requires simple ingredients and is hassle free to prepare. So let’s get started! Ingredients: 1 and ½ cups Shredded Coconut 2 cups Semolina 1 cup Sugar 2 and ½ cups Warm Water 3 tablespoons Oil or melted Ghee An array of Dry Fruits (Cashew nuts, dried dates, dried coconut, Kishmish, Almonds) Cherry – for Garnish   Directions to Cook : In a pan, heat the shredded coconut along with half a cup of sugar – until the sugar melts, and the coconut acquires a translucent color. Set it aside. Heat a wok, pour oil and add the semolina. Fry until the semolina turns a golden brown color. Put the flame on low heat, and add the dry fruits and the coconut-sugar mix. Mix it well and cook for 1-2 minutes. Keep stirring continuously. Add another half a cup of the sugar and mix well. Add the warm …

RootsandLeisure_DryFishChutney

Dry Fish Chutney with King Chilli – Assamese Style

Have you ever tried Dry Fish? It’s smell might be a little too intense for most people, but give us a chance here. The chutney recipe that we are going to share today, might just change your taste buds and your opinion about the (smelly) dry fish! This chutney is made with king chilli preserved in mustard oil, dried fish and roasted tomato. It’s a very popular in the Northeast region, and is usually had as a side dish.  Photo courtesy: Ashapurna Phukan (@ashaphukan) Ingredients you’ll need: 20 gms of Dry Fish 1 medium-sized tomato 1 onion  1-inch of ginger  4-5 cloves of garlic 1/2 tsp of red chilli powder 1 tsp of King or Ghost chili – infused in mustard oil Salt to taste Note: Infused chilli oil is made my preserving oil (preferably mustard) and King/Ghost chillies together in a glass jar/container. Place the container in a warm and dry place for a couple of days, until it’s ready to be consumed. Directions to cook: Roast the dry fish in a frying pan for 5 minutes …