Introduction To INDIA - Vol. 19

INTRODUCTION TO
I N D IA
VOL. 19
INTRODUCTION TO
I N D IA
VOL. 19
SHANTI ASSOCIATE
(A GROUP OF AUTHORS)
SHANTI PRAKASHAN
AHMEDABAD (GUJARAT), INDIA
Published by
SHANTI PRAKASHAN
D-19/220, Nandanvan Appartment
(Near Bhavsar hostel), Nava Vadaj
Ahmedabad-380013 (Gujarat)
e-mail : shantiprakashan1958@gmail.com
Ph: 27646271, Fax : 079-27647001
Introduction to INDIA (Vol. 19)
First Published 2017

© Reserved
Set ISBN : 978-93-5070-281-9

ISBN : 978-93-5070-300-7
All rights reserved. No part of this publication may be reproduced, stored in a retrieval
system, or transmitted in any form or by any means, electronic, mechanical or photocopying
or otherwise, without prior permission in writing from the publishers/author.
Printed in India
Published by : Dr. Tejpal Singh Hooda for Shanti Prakashan AHMEDABAD & Typeset by
Lucky Graphic Delhi & Printed at Apex Printers in Delhi Shakarpur.
Contents
Prefacesxi
EAST INDIAN FOOD

1. Introduction......................................................................................................................3
2. Cuisine of Arunachal Pradesh........................................................................................7
Thenthuk ...............................................................................................................7
Zan...........................................................................................................................9
Veg Momos..........................................................................................................10
Misa Mach Poora.................................................................................................13
Bamboo Shoot Fry...............................................................................................15
Portuguese-Style Fish Stew...............................................................................16
Kadon Pika...........................................................................................................17
Appam .................................................................................................................18
Ragi Wheat Ladoo...............................................................................................20
Nepalese/Tibetan Soup......................................................................................21
Tsampa Porridge.................................................................................................23
Dosakaya Mukkala Pachhadi............................................................................24
3. Assamese Cuisine...........................................................................................................27
Spinach Khar........................................................................................................33
Mustard Green Khar...........................................................................................34
Pumpkin and White Gourd Khar.....................................................................35
Duck Meat Curry................................................................................................37
Fish Curry............................................................................................................38
Koni Aloo Pitika..................................................................................................40
Dhekia Xaak Aru Aalu Bhaji..............................................................................40
Dhekia Xaak.........................................................................................................41
v
Ou Khatta.............................................................................................................42
Rondha Paro Manxo ..........................................................................................44
Baanhgajor Lagot Kukura..................................................................................45
Pitha......................................................................................................................46
Thekera Tenga.....................................................................................................48
Bilahir Tok............................................................................................................49
Dil Pasand ...........................................................................................................50
Noroxingho Maasor Anja..................................................................................52
Curry Leaves Surmai..........................................................................................53
Curry Leaves Fish Fry........................................................................................55
Savory Kordois....................................................................................................56
Labra.....................................................................................................................58
Bhut Jolokia Murgh............................................................................................59
Jolpai Achar..........................................................................................................61
Bootor Dali...........................................................................................................62
Amitar Khar.........................................................................................................63
Kothalor Chakoi..................................................................................................64
Bhendir Sorsori....................................................................................................65
Bilahi Masor Tenga.............................................................................................67
Gooror Payash.....................................................................................................68
Aloo Konir Dom .................................................................................................69
Lau(Pron-Laaoo)-Bilahi Maasor Jool ...............................................................72
Aloo Bilhahi Laai.................................................................................................73
Bamboo Rice........................................................................................................75
Masor Tenga.........................................................................................................76
Fish and Tomato Tenga......................................................................................78
Ou Tenga Dhekia Aru Maasor Jool...................................................................79
Narasingh Masor Jhol.........................................................................................81
Red Berry (Bor) Pickle .......................................................................................82
Panitenga..............................................................................................................83
Panta Bhat.............................................................................................................84
Posole Rojo...........................................................................................................85
4. Bengali Cuisine...............................................................................................................87
Rasgulla................................................................................................................91
Gurer Naru...........................................................................................................92
Roshmalai.............................................................................................................94
Pantua ..................................................................................................................95
Bengali Luchi ......................................................................................................97
vi
Aloo Tarkari.........................................................................................................98
Shukto...................................................................................................................99
Aloo Potol ..........................................................................................................101
Chum Chum .....................................................................................................103
Ilish Macher Jhol...............................................................................................105
Kheer Puli Pitha................................................................................................106
Cholar Dal..........................................................................................................108
Mishti Doi ..........................................................................................................110
Doi Fulkopi........................................................................................................111
Sandesh...............................................................................................................113
Begun Bhaja.......................................................................................................114
Chanar Jalebi .....................................................................................................116
Mochar Ghanto..................................................................................................117
Kalo Jam.............................................................................................................119
Mangsher Singara ............................................................................................121
Darbesh...............................................................................................................123
Kanchkolar Kofta Curry...................................................................................124
Bhetki Maacher Paturi .....................................................................................126
Payesh.................................................................................................................128
Chitaler Petir Kalia............................................................................................130
Daab Chingri......................................................................................................131
Sarbhaja..............................................................................................................133
Rui Maacher Dumpukht..................................................................................135
Langcha..............................................................................................................137
Sorshe Ilish.........................................................................................................138
Macher Matha Diye Moong Daal...................................................................140
Muri Ghonto......................................................................................................142
Kolar Bora..........................................................................................................143
Golbarir Kosha Mangsho.................................................................................144
Jhaal Muri ..........................................................................................................146
Bengali Thin Mutton Curry.............................................................................147
Dhokar Dalna....................................................................................................149
Chanar Dalna ....................................................................................................151
Sojne Data...........................................................................................................152
5. Cuisine of Jharkhand...................................................................................................155
Litti .....................................................................................................................156
Rugda .................................................................................................................157
Chilka Roti ........................................................................................................160
vii
Thekua ...............................................................................................................161
Dhuska................................................................................................................163
Aloo Sabji...........................................................................................................164
Til Barfi...............................................................................................................167
Mitha Khaja .......................................................................................................168
Thekua ...............................................................................................................169
Mutton Curry With Potatoes...........................................................................171
6. Cuisine of Meghalaya..................................................................................................173
Doh Jem..............................................................................................................173
Jadoh...................................................................................................................175
Na’kam Bitchi....................................................................................................176
Pukhlein..............................................................................................................177
Wak Al Gaida.....................................................................................................178
7. Cuisine of Manipur......................................................................................................181
Hawaithrak Makuchabi Kangshoi..................................................................184
Eromba................................................................................................................185
Chi Al Meh.........................................................................................................187
Athongba............................................................................................................188
Mangal Kangtak................................................................................................189
Chahou Kheer....................................................................................................191
Kangsoi...............................................................................................................191
Sangom Kheer...................................................................................................192
Coconut Kheer ..................................................................................................193
Madhurjaan Thongba.......................................................................................194
Tan.......................................................................................................................195
Chak Angouba ..................................................................................................196
Kelli Chana.........................................................................................................197
Ooti......................................................................................................................199
Aloo Kangmet....................................................................................................200
Mario Nakuppi Pakoura .................................................................................202
Soya Thongba ...................................................................................................203
Karotkhabi Kanghou........................................................................................205
Manipuri Khichdi..............................................................................................206
8. Naga Cuisine.................................................................................................................209
Lima Beans Curry with Smoked Beef ...........................................................209
Fish in Bamboo-Shoot.......................................................................................211
Rice Gruel with Dried Gongura Leaves and Fresh Pork Fat......................213
Baby Bitter Gourd Curry..................................................................................214
Pork.....................................................................................................................215
Pork and Pumpkin Curry................................................................................217
Beef Liver & Galangal Leaves Chutney.........................................................219
9. Cuisine of Odisha.........................................................................................................221
Prawn Patato Curry..........................................................................................222
Dhaba Style Aloo Matar ..................................................................................223
Muga Dali Kakara.............................................................................................225
Bhindi Kadhi......................................................................................................227
Bandha Kobi Machamunda Chenchada........................................................228
Dahi Ambula Khata .........................................................................................230
Gota Baigan Besara...........................................................................................231
Buta Dali Nadia Bara........................................................................................233
Khechudi............................................................................................................234
Dalma..................................................................................................................235
Dahi Pakhala .....................................................................................................237
Santula................................................................................................................238
Chatu Besara .....................................................................................................239
Alu Potala Rosa.................................................................................................241
Kadali Manja Besara Poda...............................................................................242
Sada Mahura......................................................................................................244
Besara Tarkari....................................................................................................245
Dahi Baigana......................................................................................................247
Tamato Khajuri Khata......................................................................................248
Amba Khatta......................................................................................................249
Saaga Bhaja........................................................................................................250
Arisa Pitha..........................................................................................................252
Suji Kakara Pitha...............................................................................................253
Manda Pitha.......................................................................................................255
Machha Besara...................................................................................................256
Machha Mahura................................................................................................258
Kankada Jhola – Crab Curry...........................................................................259
Mansha Tarkari .................................................................................................261
Kukuda Kassa....................................................................................................263
Mansa Kasa........................................................................................................265
Bengali Chickpea ..............................................................................................267
Chaula Kheeri....................................................................................................269
Chhena Poda......................................................................................................270
Chhena Gaja.......................................................................................................272
ix
Chenna Jhili........................................................................................................273
Rasabali...............................................................................................................275
Bela Pana............................................................................................................278
10. Sikkimese Cuisine........................................................................................................279
Thukpa................................................................................................................279
Phagshapa..........................................................................................................281
Chhurpi Ningro Curry.....................................................................................282
Sishnu (Nettle Leaves) Soup............................................................................283
Chhurpi..............................................................................................................284
Thai Grilled Pork...............................................................................................286
Gundruk Ko Achaar.........................................................................................288
Gundruk.............................................................................................................290
Kodo Ko Roti.....................................................................................................292
Aloo – Til Ko Achaar........................................................................................293
Sepen – Chili Dipping Sauce...........................................................................294
Beef Momos........................................................................................................295
Kwati...................................................................................................................297
Sel Roti ...............................................................................................................299
Kosoi Bwtwi.......................................................................................................301
11. Tripuri Cuisine..............................................................................................................301
Muya Bai Wahan Chakhwi..............................................................................302
Muya Awandru.................................................................................................303
Sobai Gudok.......................................................................................................305
Wahan (Pork) Mosdeng...................................................................................306
Muya Bai Wahan ..............................................................................................309
Mosdeng Serma.................................................................................................310
Chuck Roast ......................................................................................................312
Chakhwi ............................................................................................................313
Green Tea Chicken Soup..................................................................................316
Index 317
•
x
Preface
I ndia, officially the Republic of India, is a country in South Asia. It is the seventh-largest
country by area, the second-most populous country (with over 1.2 billion people),
and the most populous democracy in the world. Bounded by the Indian Ocean on the
south, the Arabian Sea on the south-west, and the Bay of Bengal on the south-east, it
shares land borders with Pakistan to the west; China, Nepal, and Bhutan to the north-
east; and Myanmar (Burma) and Bangladesh to the east. In the Indian Ocean, India is in
the vicinity of Sri Lanka and the Maldives; in addition, India's Andaman and Nicobar
Islands share a maritime border with Thailand and Indonesia. India's capital is New
Delhi; other metropolises include Mumbai, Kolkata, Chennai, Bangalore, Hyderabad and
Ahmedabad.
Home to the ancient Indus Valley Civilisation and a region of historic trade routes and
vast empires, the Indian subcontinent was identified with its commercial and cultural
wealth for much of its long history. Four religions—Hinduism, Buddhism, Jainism, and
Sikhism—originated here, whereas Zoroastrianism, Judaism, Christianity, and Islam
arrived in the 1st millennium CE and also shaped the region's diverse culture. Gradually
annexed by and brought under the administration of the British East India Company
from the early 18th century and administered directly by the United Kingdom after the
Indian Rebellion of 1857, India became an independent nation in 1947 after a struggle
for independence that was marked by non-violent resistance led by Mahatma Gandhi.
In 2015, the Indian economy was the world's seventh-largest by nominal GDP and third-
largest by purchasing power parity (PPP). Following market-based economic reforms in
1991, India became one of the fastest-growing major economies; it is considered a newly
industrialised country. However, it continues to face the challenges of poverty, corruption,
malnutrition and inadequate public healthcare. A nuclear weapons state and a regional
power, it has the third-largest standing army in the world and ranks sixth in military
expenditure among nations. India is a federal republic governed under a parliamentary
system and consists of 29 states and 7 union territories. India is a pluralistic, multilingual,
and a multi-ethnic society. It is also home to a diversity of wildlife in a variety of protected
habitats. To complete these books help has been taken from internet also.
•
xi
EAST INDIAN FOOD
1
Introduction to INDIA - Vol. 19
2
1
INTRODUCTION
E ast India is a region of India consisting of the Indian states of Bihar, Jharkhand, West
Bengal, Odisha and also the union territory Andaman and Nicobar Islands. West
Bengal's capital Kolkata is the largest city of this region. The Kolkata Metropolitan Area
is the country's third largest. The states of Odisha and West Bengal share some cultural
and linguistic characteristics with Bangladesh. Odisha is the only state of India, which
has a classical language Odia, a classical dance Odissi and a classical music Odissi music.
Bengali is the most spoken language of this region and it is also the second most spoken
language in India after Hindi. Odia is the only language in east India accorded the status
of a Classical Language of India. Together with Bangladesh, West Bengal formed the
ethno-linguistic region of Bengal before partition in 1947. The modern state of Odisha was
known as Kalinga, Odra desha and Utkala in ancient times. It was ruled by indigenous
rulers of the Mahameghavahana dynasty, Eastern Ganga dynasty and Gajapati Dynasty.
The bulk of the region lies on the east coast of India by the Bay of Bengal, and on the
Indo-Gangetic plain. Jharkhand, on the Chhota Nagpur plateau, is a hilly and a heavily
forested state rich in mineral wealth. Odisha is also a mineral rich state of India. The
region is bounded by the Nepal and Sikkim Himalayas in the north, the states of Uttar
Pradesh and Chhattisgarh on the west, the state of Andhra Pradesh in the south and the
Bay of Bengal on the east. It is connected to the Seven Sister States of Northeast India by
the narrow Siliguri Corridor in the north east of West Bengal.
History
The region was the historical centre of the Nanda, Mahameghavahana dynasty Maurya,
Kharavela, Shunga, Kalinga, Eastern Ganga dynasty, Shishunaga dynasty, Gupta and
Pala empires that ruled much of the Indian sub-continent at their prime. In medieval
India, it was incorporated into the Mughal, Maratha and then the British empire. After
independence in 1947, the states joined the Indian Union and took their current form
3
after the States Reorganisation Act of 1956. Today, they continue to face problems of
overpopulation, environmental degradation and pervasive corruption despite significant
economic and social progress.
After the Kalinga War the Maurya king Ashoka sent emissaries to spread Buddhism
across Asia. The famous university of Nalanda was in Bihar. Chinese travellers visited
Buddhist and Hindu temples and libraries in the universities of Magadha Empire. The
Emperor of Kalinga Mahameghavahana Aira Kharavela was one of the most powerful
monarchs of ancient India. The Jain thirkhankar Mahaveer was born here and founded
Jainism.
Islamic invasions in the 13th century resulted in the collapse of Hindu kings and most
Buddhists, especially in East Bengal, converted to Islam. East India including Bihar
and West Bengal was part of the Mughal Empire in the 16th and 17th centuries. Odisha
remained a powerful Hindu dynasty under the rule of Soma/Keshari Dynasty, Eastern
Ganga Dynasty, Surya Dynasty till the end of the 16th century. The mighty Nalanda
University existed at Nalanda which was destroyed by Bakhtiar Khilji during the 12th
century and also defeated Sena Dynasty. Sher Shah Suri, who became king of India after
defeating Humayun, founded the city of Patna on the ruins of ancient Pataliputra.
With the arrival of the Europeans in the 17th century, outposts were established in Odisha
Coast and Bengal. The European traders established their trade centres in the famous
ports of Balasore, Pipili, Palur in the Odisha Coast during the rule of the last independent
Hindu king Gajapati Prataprudra Dev. The Portuguese were in Chittagong, Dutch in
Chinsura, French in Pondicherry and the English founded Calcutta. In 1756, the British
East India Company defeated the local Indian Muslim rulers in Plassey and established
British Rule in the subcontinent. Its capital Calcutta grew into one of the world's greatest
ports. Tea from Calcutta was off-loaded by American separatists in the American War of
Independence in the 1770s. In the 19th century, Calcutta's traders and merchants traded
with the rest of the British Empire, continental Europe, the United States and China.
Indentured Indian labourers from Bihar, sailed to new homes in Fiji, Mauritius, Guyana,
Surinam and South Africa.
India's independence movement had strong roots in East India. The feudal land system,
established through the Permanent Settlement of Bengal, was unpopular among the
peasant cultivators and the numerous agricultural labourers found all over Bihar and
Bengal (Khetmazdoors). The Indian Rebellion of 1857 started in Bengal. British war
propaganda asserted there were atrocities by the mutinous soldiers in the Black Hole of
Calcutta. Eventually the British prevailed, and Calcutta remained capital of Britain's Asian
dominions until 1911. The Indian National Congress was founded in Calcutta. During
Gandhi's independence movement, the Bihari village of Champaran was an important
supporter of non-violent resistance. Great poets of the stature of Rabindranath Tagore
championed the movement for self-rule.
The Partition also had its roots in undivided Eastern India. The Muslim League was
founded in Dhaka in 1906. In the 1937 provincial elections, it came to power in Bengal
in alliance with the Krishak Praja Party. in 1944, it gained an absolute majority in the
4
Introduction
Bengal Assembly, and Hussein Suhrawardy became the Chief Minister. After widespread
communal violence during the Direct Action Day protests in Calcutta, leading to further
communal violence across British India, the creation of Pakistan became inevitable. In
1947, further communal violence displaced millions as independence and partition of
British India occurred. Some Bihari and Bengali Muslims fled to the newly created East
Pakistan. Most East Bengal Hindus fled to India.
The 1950s saw industrial progress in East India. These were cut short with the conflict
in neighbouring East Pakistan and by the Communist movement at home. In 1971, in
the course of Bangladesh's independence struggle, millions of refugees poured into East
India. From the turn of the 21st century, West Bengal's economic growth has been rapid,
and it now ranks as the fourth largest GDP contributor after Maharashtra, according to
the List of Indian states by GDP and is now one of the fastest-growing economies among
the states of India.
Bihar and Odisha struggled with economic issues during the British rule and in the
beginning of post independent India. But in recent years, these two states have shown
impressive growth record and developed steadily. The economic boom since 2005 started
to spread new malls, highways, airports and IT office complexes, but not evenly across
the region. Jharkhand became a separate state on 15 November 2000. In the modern times,
these states have seen rapid transformation and home to several mineral and metal based
industries, coal based thermal powers units, oil refineries, ports, textile industries and
well established public and private educational institutes. Bihar, Odisha and Jharkhand
rank 14th, 16th and 18th in the List of Indian states by GDP. Odisha has shown consistent
growth in the state GDP and received the recognition of the fastest-growing economy
among the states in India.
Education
Nalanda, Puphagiri and Vikramshila universities were the famed institutions of higher
learning in ancient India located in Eastern India. One of the first great universities
in recorded history was the ancient Nalanda University located in Bihar and another
institute of higher learning was the ancient Puspagiri University recently discovered in
Odisha. Education in the eastern part of India has seen rapid transformation. Several new
educational institutes have been established to cater the needs of students. East India
is now the home to some of the great Indian universities and Institutions of National
Importance. Some prominent institutions of higher learning located in the states of
eastern India are listed below.
Cuisine
West Bengal
Bengali cuisine is a culinary style originating in Bengal which is now divided between the
Indian state of West Bengal and today's Bangladesh. Other regions, such as Tripura, and
the Barak Valley region of Assam (in India) including some parts of Odisha, Jharkhand
5
and Bihar also have large native Bengali populations and share this cuisine. With an
emphasis on fish, vegetables and lentils served with rice as a staple diet, Bengali cuisine is
known for its subtle (yet sometimes fiery) flavours, and its huge spread of confectioneries
and desserts. It also has the only traditionally developed multi-course tradition from the
Indian subcontinent that is analogous in structure to the modern service à la russe style
of French cuisine, with food served course-wise rather than all at once.
Bengali food has inherited a large number of influences, both foreign and pan-Indian,
arising from a historical and strong trade links with many parts of the world. Bengal fell
under the sway of various Turkic rulers from the early thirteenth century onwards, and
was then governed by the British for two centuries (1757–1947).
Odisha
Odia cuisine refers to the cooking of the eastern Indian state of Odisha. Foods from this
area are rich and varied, while relying heavily on local ingredients. The flavours are
usually subtle and delicately spiced, quite unlike the fiery curries typically associated
with Indian cuisine. Fish and other seafood such as crab and shrimp are very popular.
Chicken and mutton are also consumed, but somewhat occasionally. Only 6% of the
population of Odisha is vegetarian, and this is reflected in its cuisine. The oil base used is
mostly mustard oil, but in festivals ghee is used. Panch phutana, a mix of cumin, mustard,
fennel, fenugreek and kalonji (nigella) is widely used for tempering vegetables and dals,
while garam masala (curry powder) and haladi (turmeric) are commonly used for non-
vegetarian curries. Pakhala, a dish made of rice, water, and yogurt, that is fermented
overnight, is very popular in summer, particularly in the rural areas. Oriyas are very
fond of sweets and no Oriya repast is considered complete without some dessert at the
end. Festivals and fasts witness a cuisine without onion and garlic, whereas other days
witness an aroma of garlic and onion paste in curries. One can find restaurants serving
food without onion and garlic in major places like Puri and other coastal area, which is
run by Brahmin owners.
Odisha has a culinary tradition spanning centuries if not millennia. The kitchen of the
famous Jagannath temple in Puri is reputed to be the largest in the world, with a thousand
cooks, working around 752 wood-burning clay hearths called chulas, to feed over 10,000
people everyday.
In fact, some well-known recipes, usually credited to Bengal, are of Odia origin. This is
because during the Bengal Renaissance, Brahmin cooks from Odisha, especially from
Puri, were employed in the Bengal–Odisha border. They were famed for their culinary
skills and commonly referred to as Ude Thakurs (Oriya Cooks). As a result, a few Oriya
delicacies got incorporated into the Bengal kitchen.
•
6
2
CUISINE OF ARUNACHAL PRADESH
T he dishes typical of the Indian state of Arunachal Pradesh vary within the region,
including according to tribal influence (with the influence of Apatanis, Chuki, adi and
Nishi)
Apong or rice beer made from fermented rice or millet is a popular beverage in
Arunachal Pradesh, as an alcoholic drink. There are different varieties of rice beer with
different flavours. Thukpa is another traditional dish common among “Monpa” a tribe
of Arunachal.
The staple food is rice along with fish, meat and many green vegetables. Different varieties
of rice are available. Lettuce is the most common and preferred vegetable of all, prepared
by boiling it with ginger, coriander and green chillies and pinch of salt. Boiled rice cakes
wrapped in leaves is a famous snack.
The momos are also popular. Dishes in eastern districts like Tirap and Changlang have
some different method in their way of food preparation.
THENTHUK
Thenthuk is a typical Tibetan noodle soup that keeps the nomads warm during the long
Tibetan winters.
• Prep Time 15 min
• Cook Time 7 min
• Total Time 22 min
For the Dough

• One handful white flour (you can use any kind of flour)
7
• 100ml water (room temperature)
• 1/4tsp salt
• 1/4 tsp pepper
• 1tsp oil
For the broth

• 3tbsp oil
• 1/2tsp salt
• 1tbsp garlic
• 1tbsp ginger
• 1 large tomato, roughly chopped
• 1 small onion, chopped in half
• 1 carrot, chopped thinly
• 1 green pepper, chopped
• 1 handful of cabbage, sliced
• 1200ml Water
• 1tbsp Soy Sauce
8
Cuisine of Arunachal Pradesh
Instructions
Combine the dough ingredients in a bowl, mixing well.
Kneed for 4 minutes.

Cover the dough and leave to stand for 5 minutes (you can use any kind of cover) but
don’t leave it for longer than 5 minutes or it will get too sticky.
Flatten out the dough and cut into long strips and then make the soup mix.
Take an empty dry pot and put on the heat
Add the oil, salt, garlic and ginger for 30 seconds
Then add the other ingredients
Fry for 1 minute until the tomato is mashed then add 1200ml boiling water.
Put the pasta strips in the soup by draping them over your arm and tearing strips off of
about an inch in size,
Alternatively make your dinner guests look foolish by getting them to do this
instead.
Cook for 2 minutes until the water is boiling again.
Finally add 1tbsp soy sauce.
ZAN
It sounds exotic but it is, in reality, a simple dish. The Monpas eat Zan as a staple. It is
prepared using millet flour. It is the Arunachal Pradesh equivalent of porridge with a
tribal twist. This is how you make it:
Ingredients
• Millet flour: ¼ cup
• Ghee or Oil: 2 tablespoons or more
• Cabbage, carrots, spinach or lettuce, diced and blanched
• Salt to taste, pepper if you like
• Water to make
Take a flat bottom pan and put it on the flame. Add oil or ghee and then add millet flour
and keep stirring to fry it until it emits a nice roasted smell. Now add water and stir
vigorously to remove lumps and keep on adding water until you have a thin gruel. Add
blanched vegetables and salt, pepper and then boil until the porridge thickens. Garnish
with coriander and serve with soy sauce.
9
VEG MOMOS
Ingrediants
• All purpose flour/ maida – 1 1/2 cup
• Spring onion – 2 small size
• Cabbage – 1 cup Chopped or grated
• Capsicum – 1 (chopped )
• Carrot – 1 grated
• Ginger Garlic – 2 tsp chopped
• Soya sauce – 1 tsp
• Black pepper – 1/2 tsp
• Oil
• Salt
• Coriander Leaves
10
Step By Step Veg Momos Recipe With Pictures
Mix flour, salt and oil in a bowl and add water to make a smooth dough. Just like our
poori dough. Keep aside covered.
Heat a pan with oil, add garlic, ginger. finely chopped white part of the spring onion and
Add the chopped veggies and fry in high flame for a minute.
11
Add salt,pepper, soya sauce and mix well. Continue to stir fry on high heat.
Add 1 to 2 tbsp of the spring onions greens and stir fry for a minute. (check the taste and
add more salt, pepper or soy sauce, if required). Let the stuffing cool completely.
Now shaping the veg momos: Divide the dough into equal portions.Roll in dry flour and
roll into small puris keeping the edges thin and the centre thick. Which is shown below.
Place a portion of stuffing in the centre, fold one end over the other and give it a half moon
shape. For another gather the edges and seal together. Do Steps as show below pics.
Join all the pleats in the center. A pleated and shaped momos. Do Steps shown below
pics.
Prepare all momos this way and keep them covered under a moist napkin. till you are
ready to steam them.
Use idli pans or pressure cooker to steam. Steam the veg momos for 10 minutes till the
outer cover becomes transparent. (when you touch the momos then dough should not
feel sticky to you. this means they are done and the momos will have a transparent look.)
Serve Veg Momos with Chutney/sauce Enjoy !!!
12
MISA MACH POORA
Ingredients:
• 500 grams Shrimp
• ¾ tsp. Salt
• 10 to 12 Peppercorns
• 1 tsp. Coriander Powder
• ½ cup Water
• 1 tsp. Mustard Oil
• ¼ tsp. Pepper Powder (adjust to taste)
• 1 – 2 tsp. Lime Juice
• Orange-Glazed Shrimp
• Zest of one orange
• 3/4th cup fresh orange juice
13
• 3 tbsp. lime juice
• 1 tsp. hot red pepper sauce
• salt as per taste
• 1 tbsp. sesame seeds
• 1 tablespoon oil
• Grilled prawns from above
• 1 Onion finely chopped
• 6 to 7 garlic pods minced
• 1 to 2 green chillies finely chopped
• 1 teaspoon pepper powder
• Spring onions and fresh coriander leaves for garnishing
Method
Peel, devein and clean the shrimp.
Marinate the shrimp with ½ tsp. of salt and ½ tsp. of turmeric powder. Let it marinate for
about 5-10 minutes.
Boil water in a sauce pan with peppercorns . Boil just enough water to merge the shrimp
in it.Add shrimp and cook for 2 minutes.
Drain the water and transfer the shrimp to a bowl.
Pour ½ tsp. of mustard oil on the shrimp, mix it and keep it aside until ready to grill.
Make a paste of coriander powder and pepper powder with the help of 1 teaspoon of
mustard oil and keep aside.
Place the banana leaf over a slow fire to make it soft. Marinade prawns with coriander
and pepper paste and place on the banana leaf. Wrap the banana leaf tightly and secure
with a toothpick or banana stem thread.
I have wrapped the banana leaf with silver foil and placed it on the grilled rack over the
stove. If you do not have banana leaf, you can place the shrimp on the pan and grill it on
both sides until the shrimp is roasted. This should take about 5 minutes.
Take out the prawn after 5 minutes and open the silver foil and the banana leaf.
At this stage you can squeeze lime juice and serve it as a side dish with rice or as an
appetizer or with some cocktail.
Or you can prepare a orange glazed syrup by stirring together orange zest, orange juice,
lime juice, hot pepper sauce and salt .
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In a pan, and some oil and stir in the sesame seeds, chopped green chillies and garlic and
saute for a minute .
Add the chopped onions and fry till translucent. Stir in the orange syrup and bring to a
boil until thickened, for about about 2 minutes on high flame.
Stir in the grilled shrimp along with ground pepper and toss everything well.
transfer to a plate, sprinkle spring onions and fresh coriander leaves and serve over some
hot steamed rice.
BAMBOO SHOOT FRY

Bamboo Shoot Fry is crispy dish that can be served as a snack or side-dish. Learn how to
make/prepare Bamboo Shoot Fry by following this easy recipe.
• Preparation Time 10 Minutes
• Cooking Time 35 Minutes
Ingredients
• 1 piece Tender Bamboo Shoot, about one foot long
• 2 tsp Baking Soda
• 1 tsp Fenugreek Seeds
15
• 4 Dry Red Chilies
• 1 cup Oil
• Salt, as per taste
How to Make Bamboo Shoot Fry

Rip off the hard exterior of the bamboo shoot and then cut it into small pieces. Rinse it
thoroughly.
Now, take a bowl and mix the bamboo shoot pieces with baking soda. Keep it aside.
Heat oil in a pan and fry fenugreek seeds in it. When the seeds start to crackle, put dry
red chilies and salt in it.
Now, put bamboo shoot pieces in the fried spices and cook on low flame, till the shoot
dries up.
Add 2 tbsp of water in it and stir well.
Serve hot and crisp.
PORTUGUESE-STYLE FISH STEW
16
Ingredients
• 3 tablespoons extra-virgin olive oil
• 2 bay leaves
• 2 teaspoons paprika (smoked or sweet)
• 1 small onion, thinly sliced
• 1 small green bell pepper, thinly sliced
• 1 14.5-ounce can diced tomatoes
• 1 clove garlic, finely chopped
• 1/4 cup chopped fresh cilantro
• Kosher salt and freshly ground pepper
• 1 1/2 pounds skinless striped bass, cut into 2-inch chunks
• 4 slices crusty bread, toasted
Directions
Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay
leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes,
garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook
until the vegetables are softened, about 10 minutes.
Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper,
then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is
just cooked through, 5 to 7 minutes.
Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and
sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.
KADON PIKA
Ingredients
• 1 whole chicken (Cut up into small pieces)
• 1 cup water
• 1/3 cup vinegar
• 1/3 cup soy sauce
• 1 medium onion (Chopped)
• 3 -6 hot peppers (Any Type)
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• 1 teaspoon black pepper
• 1 teaspoon garlic powder or 1 teaspoon crushed fresh garlic
Directions
Combine the water, vinegar, soy sauce, black pepper, garlic and hot peppers in a bowl-
stirred and set aside.
Note:You can eliminate the hot peppers without degrading taste.
Brown the onion in a large frying pan with cooking oil.
Add chicken and cook on medium heat until brown in color.
then add the other ingredients.
Cook at high heat until it comes to a boil, then turn down the heat to medium until fully
cooked.
Serve over hot rice and enjoy.
APPAM
• Prep Time : 14 hours
• Total Time : 14 hours, 30 minutes
• Ingredients
18
For batter
• Raw rice - 2 cups
• Urad/black gram dhal - 4-5 tbsp
• Methi/fenugreek seeds - 1/4 tsp
• Salt as needed and 2nd extract for mixing in batter
• For coconut milk:
• Medium sized coconut - 11/2 no and extract 1st and 2nd milk.
• First milk to be used as side dish.
• Cardamom powder - 3/4 tbsp
Instructions
Soak all the ingredients for batter for 6-8 hours(except salt).
Then grind it to a smooth batter using grinder.
Then add salt at the end and mix well.
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Let it ferment overnight.
In the morning make coconut milk.
To make coconut milk grind the coconut with water and squeeze with filter and this
makes 1st milk.
Then add the same husk of coconut scrapping to mixer and add water,grind then squeeze
to get 2nd extract.
This second extract should be added to the batter and make a thin batter(adjust by adding
water).
Then add baking soda and mix well.
Let it rest for some time.
Then heat a non-stick appam kadai and pou batter and swirl around to make appams.
The appam kadai should be hot when poured and should be closed and cooked in
medium flame.
Let it cook till the sides become golden and the center should be cooked.
Then sprinkle sugar on top of appam and then add 1st milk on it when serving.
RAGI WHEAT LADOO
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Ingredients
• (used american measuring cup, 1 cup = 250 ml)
• 1 cup whole wheat flour about 150 gms
• ½ cup ragi flour about 75 gms ( I used organic ragi flour)
• 100 gms organic sugar ( I prefer less sweet you could use more sugar)
• 125 ml coconut Or vegetable oil (I used coconut oil)
• 2.5 tbsp desiccated coconut
• a pinch of nutmeg powder (jaiphal)
• 3 tbsp roasted semolina
• 2 tbsp melon seed (magaj)
• a pinch of salt
How to Make The Recipe?

Sift the flour also very important dry roast whole wheat flour + ragi flour for 5 to 7 mins
on low flame. Also separately dry roast semolina for 5 to 7 mins on low heat. Ensure while
roasting you keep stirring else might get stuck to the bottom. Take a pan add oil place on
medium heat once oil is hot. Add wheat flour + ragi flour, salt, desiccated coconut, melon
seed. Cook for 5 to 6 mins stirring constantly.
Add sugar and keep stirring and cooking for 15 to 20 mins. Lastly add nutmeg powder. Switch
off the gas allow the mixture to cool down. Once it cooled down mix 1 tbsp roasted semolina.
Place it in fridge for 30 mins I kept them in freezer for 10 mins. Now sprinkle some
semolina in your palms. Shape the mixture into ladoo shape (round balls). Place them in
air tight container. If you kept out will stay for about 10 days else transfer the container
into the fridge for longer life shelf.
NEPALESE/TIBETAN SOUP
• Prep Time : 20 minutes
• Cook Time : 25 minutes
• Total Time : 45 minutes
• Serving Size : Serves 4-6.
Ingredients
• 3 cloves of garlic, peeled
• 3 shallots, peeled
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• 1 thumb of fresh ginger, peeled and roughly chopped
• 2 Tbs clarified butter (or fat of your choice; coconut oil would work well)
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 2 green chilies, diced
• 1/2 can (2-3 Tbs) tomato paste
• 4 cups vegetable broth
• 3 Tbs soy sauce
• 1 tsp honey
• 1/2 head small green cabbage, thinly sliced
• 2 stalks of celery, sliced
• 2 carrots, sliced into thin rounds
• 1 red pepper, sliced into matchsticks (roughly -- doesn't have to be crazy thin)
• 2 large handfuls of washed baby spinach
• juice of 1/2 a lime, plus more for garnish
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Directions
In a food processor (or mortar and pestle, if you’re feeling ambitious), process the the
garlic, shallots, and ginger into a paste.
In a large pot on medium-high heat, melt the butter. Add the garlic paste and cook for
about 5 minutes, until the liquid has evaporated and it doesn’t look or smell raw anymore.
Add the cumin, garam masala, turmeric, and green chili, and cook for 2 minutes more.
Add the tomato paste and vegetable broth, and bring mixture to a boil for 5-10 minutes,
allowing the flavours to come together. (This is a great time to slice/chop the rest of the
vegetables.)
Add the soy sauce and honey to the tomato broth, and taste, making any adjustments as
necessary.
Add cabbage and reduce the heat to medium. Cook for 5 minutes. Add the carrots, celery,
and pepper, and cook another 4 minutes.
Remove from heat. Add the juice of 1/2 a lime (plus more, if desired, to taste), and the
spinach. Stir in the spinach until it’s just wilted, and serve immediately, with extra slices
of lime if desired.
Leftover soup will keep for up to 5 days in the fridge.
TSAMPA PORRIDGE
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Ingredients
• 2 cups Tsampa (roasted barley flour)
• 8 cups milk
• 4 teaspoon butter
Optional
• brown sugar
• honey
• 1 cup dehydrated apricots
• 2 cup freeze-dried banana chips
• ½ cup freeze-dried blueberries
• ½ cup freeze-dried apple cubes
• ½ cup freeze-dried raspberries
Directions
Pour milk and butter into pot and bring to boil.
Immediately set temperature to low, making sure milk does not boil over.
Using a standard size whisk, add tsampa into pot of milk, whisking thoroughly until
tsampa turns to a creamy texture (almost like Cream of Wheat hot cereal). This should
take about 4-5 minutes.
Tsampa porridge is now ready to be served.
Using a ladle, scoop out 1 cup of tsampa porridge into each bowl.
Top porridge with brown sugar, honey, or fruits.
Tsampa porridge is now ready to be enjoyed!
DOSAKAYA MUKKALA PACHHADI
Ingredients
• Cucumber – 1 1/4kg
• Green Chilies – 15 or to taste
• Red Chilies – 3
• Black Gram – 3tsps
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• Extra Black Gram – 2tsps
• Fenugreek Seeds – 1/4tsp
• Mustard Seeds – 1 1/2tsps
• Tamarind – Small Gooseberry Size
• Oil – 10tsps
• Coriander for garnishing
• Turmeric Powder – 1/4tsp
• Salt to taste
• Asafoetida – A Pinch
Preparations
Wash and clean Cucumbers. Peel the skin of Cucumbers and cut them into half
longitudinally. Taste the Cucumber and its seeds separately. Before proceeding further
to prepare the dish, first taste the cucumber for bitterness. Sometimes bitterness may be
there in the seeds or in flesh or in both. If the bitterness is in the seeds, discard them and
use the vegetable. If bitterness is in the flesh, choose another Doskaya. So do not to forget
to taste them for bitterness.
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Separate the seeds from the Cucumber and take them into a bowl. We require the seeds
while grinding. Chop the Cucumber into fine pieces. Wash, clean and cut the green chilies
and keep them aside. Similarly break the red chilies into small pieces and keep them
aside. Wash, clean and chop the coriander for garnishing.
Method
Heat a pan and add oil. When oil is hot add 3tsps black gram and fenugreek seeds. Fry
them well till they turn golden in color. Then add mustard seeds and fry till they splutter.
Then add green chili pieces and red chili pieces. Fry well so that the green chilies will not
be hot when they are fried. Finally add asafoetida a pinch and fry. Your house will be filled
with the nice aroma of the seasoning. Separate oil from the seasoning. Take the seasoned
ingredients into a mixie jar. In the remaining oil add 2tsps black gram and fry till light
brown in color. When they are fried add this to the chopped Cucumber pieces along with
the oil. Take the mixie jar in which we took the seasoned ingredients and add tamarind
to them. Similarly add salt and turmeric to the seasoning mixture and grind them well.
Add the seeds of the cucumber and grind this seasoning. Add this ground paste to the
chopped Cucumber and mix well with hand. Add some chopped coriander also and mix
well. Transfer this to a serving bowl and garnish with the remaining chopped coriander.
Point To Remember
Some Cucumbers are sour. In such cases avoid tamarind.
The pieces should be very thin—then the taste of the dish enhances. The dish should look
good to eat.
Serve this Pachhadi with hot rice and ghee.
Enjoy
•
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3
ASSAMESE CUISINE
A ssamese cuisine is the cuisine of Assam. It is a style of cooking that is a confluence

of cooking habits of the hills that favor fermentation and drying as forms of food
preservation, and those from the plains that provide fresh vegetables and abundance of
fish from its many rivers and ponds; both of which are centered on the main ingredient—
rice. The confluence of varied cultural influences in the Assam Valley has led to the
staggering variety and flavours in the Assamese food. It is characterised by the use of
an extremely wide variety of plant as well as animal products, owing to their abundant
availability in the region. It is a mixture of different indigenous styles with considerable
regional variations and some external influences.
The cuisine is characterized by very little use of spices, little cooking over fire and strong
flavors due mainly to the use of endemic exotic fruits and vegetables that are either fresh,
dried or fermented.
Fish is widely used, and birds like duck, squab etc. are very popular, which are often
paired with a main vegetable or ingredient. Preparations are rarely elaborate mash;the
practice of Bhuna, the gentle frying of spices before the addition of the main ingredients
so common in Indian cooking, is absent in the cuisine of Assam. The preferred oil for
cooking is the pungent mustard oil.
A traditional meal in Assam begins with a khar, a class of dishes named after the main
ingredient, and ends with a tenga, a sour dish. These two dishes characterize a traditional
meal in Assam. The food is usually served in bell metal utensils made by an indigenous
community called Mariya. Tamul (betel nut, generally raw) and paan generally concludes
the meal.
Though still obscure, this cuisine has seen wider notice in recent times. The discovery
of this cuisine in the popular media continues, with the presenters yet to settle on the
language and the specific distinctiveness to describe it.
27
Ingredients
Rice
Rice is the most important ingredient in this cuisine. The large varieties of rice found in the
region has led to speculation that the grain was first domesticated in the Assam- Yunnan
region. Both the indica as well as the japonica varieties are grown in Assam. The most
popular class of rice is the joha or scented rice. As a staple diet rice is eaten either steam
boiled (ukhua) or sundried (aaroi). Some very fine quality of rice namely, Karaballam
or kauribadam etc. are available in Assam only. Rice is eaten as snack in many different
forms: roasted and ground (xandoh), boiled in its husk and flattened (chira), puffed
(akhoi). (kumol saul), a preparation of rice that is precooked, dried and then husked can
be simply soaked in warn water and eaten as a light meal.
Rice is a part of all meals in Assam. A traditional breakfast consists of chira with yogurt and
jaggery. (Mostly) farmers eat cooked rice soaked overnight (poita) simply accompanied
with salt, mustard oil, onions, etc. Snacks would be xandoh, kumol saul or bora saul,
sticky rice, which can be eaten with sweet or salty accompaniments as per preference .
For other major meals, rice could be boiled, steamed or wrapped in leaves and roasted.
‘Sunga Saul’ is a special preparation in which (sticky) rice (bora saul)is cooked in bamboo
hollows called ‘sunga’. ‘Sewa diya Bhaat’ is another preparation where sticky rice is
steamed over boiling water. They are generally served with some variety of meat or fish.
Sticky rice is also wrapped in leaves, usually plantain leaves or tora pat and dropped into
boiling water to prepare ‘tupula bhat’.
A special class of rice preparations, called pithas are generally made only on special occasions
like the Bihu. Made usually with soaked and ground glutinous rice (bora saul), they could be
fried in oil with a sesame filling (xutuli pitha), roasted in young green bamboo over a slow
fire (sunga pitha) or baked and rolled over a hot plate with a filling (kholasaporia pitha).
Fish
The next most important ingredient is the fish, harvested from the many rivers, ponds
and lakes in the region. The extremely wet climate of the region and the large numbers of
water bodies has ensured that large varieties of fresh water fish are available in abundance
in the valley. It is a staple item in the Assamese palate. There is no traditional ethnic
community in Assam that does not eat fish.
Most traditional rural households have their own ponds for pisciculture. Some of the
most popular big fishes are the Borali (Freshwater Shark), rou, and cital (big), khoria
(medium) (Chitala chitala), maagur, Xingi, borali, bhokua or bahu, Xaal, Xol, etc. The
small varieties of fish available and eaten in Assam like puthi, Ari (Long-whiskered
catfish), Goroi (Green snake head/ Spotted snake head ), Koi or Kawoi (Climbing perch
Anabas testudineus), Kholihona (Indian paradise fish Ctenops nobilis) borolia, mua,
ceniputhi, tengera, lachin, bhangun, pabho, etc. The discerning gourmet would be able to
tell which region of Assam is known for which variety of fish.
28
Assamese Cuisine
The mas tenga (sour fish ), which is commonly eaten by most communities of Assam,
has lately turned into a signature dish of Assamese cuisine. The most popular souring
agent for the tenga is tomatoes, though ones made with kajinemu juice (thick skinned
elongated lemon) and thekera (dried Mangosteen,) are also popular. However, the most
common way of eating fish in traditional Assamese homes is by preparing a stew with
a variety of herbs, vegetables and greens as per preference and availability. Fish is also
prepared by roasting or char grilling. A favorite is small fish roasted in banana leaves
(paatotdia). Hukoti is a special fish dish prepared from dried small fish like (puthi
maas) pounded with arum stem and dried and stored in bamboo tubes. Variations
of this exist among the ethnic communities of Northeast India in general and Assam
in particular. Dried and fermented small fish puthy mas (Ticto barb), three to four in
numbers are roasted along with lavish amounts of green chillies, tomatoes, ginger and
garlic (all roasted). The ingredients are then pounded in a mortar to make a coarse paste
and served with rice. Fish eggs and fish innards are also cooked in various ways and
consumed.
Meat
The Assamese meat and fish dishes are characterized by low amount of spices and oil,
higher quantity of ginger, norosingho paat (Curry leaves) and lemon juice, and differ in
taste from the dishes of neighbouring Bengal. Pork is very popular among the different
indigenous ethnic communities. Hindus, such as Brahmins, Kalitas, refrain from pork
consumption. Beef is occasionally consumed by Assamese Muslims, although they
traditionally refrain from consuming pork. The Christians, many ethnic communities,
and also the non religious sections consume all types of meat.
The basic cooking methods for various dishes include cooking, shallow and deep frying.
Onla, of the Bodos, is made with ground rice and special herbs, and constitutes a complete
meal in itself. Other meats include squab, duck, chicken, goat meat, venison, and turtle
although venison and turtle meat are legally prohibited. The combination of duck – white
gourd and squab – papaya or banana flower is very popular. Meat is generally stewed
using limited spices as well as a choice of herbs and vegetables.
Most communities of Assam are also entomophagous. Ethnic tribes of certain areas also
partake of Silkworm, Water Bugs, Grasshoppers, and other insects. Insects are fried or
cooked or roasted in leaves and then prepared according to the timing of the meal. The
red ant egg is considered a delicacy during the Rongali Bihu festival.
Greens And Vegetables

The environs of Assam are rich in vegetation, and green leafy vegetables, called xaak, are
an important part of the cuisine. Some of them are grown while others like the dhekia
(fern) grows wild. There is a bewildering variety that is eaten and according to custom,
one has to have hundred and one different xaaks (greens) during Rongali Bihu. Herbs,
greens and vegetables are commonly eaten by simply cooking in water and salt, lighly
29
frying, as a thick soup or by adding to different varieties of lentils. They are also prepared
in combination with fish, meat and eggs.
Spices
Among spices there are ginger, garlic, onion, cumin seed, black cumin, black pepper, chilli,
turmeric, coriander seed, cinnamon, cardamom, clove, fenugreek seed, white mustard
seed, aniseed, Malabar leaf, Cumin, etc. Some herbs peculiar to Assam are Maan dhaniya,
Moran Ada, Madhuhulong, Bhedai lota, Manimuni, Masundari etc. An Assamese meal
is incomplete without green chillies, many varieties of which are available in the region.
Assam is famous for the Bhut Jolokia or Ghost Pepper which has been recognized as the
hottest chilly in the world.
Preparations
Although modern cuisine of Assam has been influenced by east and north Indian cuisine,
Assam is still rich in traditional dishes. Various types of dishes are prepared and served
throughout the year.
Khar
The khar is a signature class of preparations made with a key ingredient, also called khar.
The traditional ingredient is made by filtering water through the ashes of the sun dried
skin of a few particular varieties of banana , which is then called kola khar (The name
derived from the locale term of Banana, “Kol” or “Kola”). A traditional meal invariably
begins with a khar dish, which can be prepared with raw papaya, mustard leaves,
different vegetables, pulses, fish or any other main ingredient. Xôkôta: It is a severely
bitter type of preparation. It is prepared with dry jute leaf, urad bean and khar. However,
the combination of Khar (alkaline) and Tenga (acidic) is not recommended. The liquid
khar is also simply eaten as kharoli with rice which is prepared by adding a few drops
of mustard oil. Assamese people also have a peculiar tradition of eating a large variety
of bitter dishes, many of which are considered delicacies. Some dishes in this category
include, fresh bamboo shoot, cooked or lightly fried, cane shoot, Neem leaves fried,
Titabhekuri, Bitter Gourd, Xukuta, Titaphool, Sewali Phool etc.
Masor Tenga
The masor tenga is a light and sour fish dish, another signature class of preparations.
There are numerous ways of preparing the sour fish curry among Assamese people. The
souring ingredient could be mangosteen, lemon, etc., but the most popular is that made
with tomatoes. Fish dishes made with fermented bamboo shoot (Khorisa) are generally
sour, but they are not called tenga. Fish is fried in mustard oil or stewed with bottle
gourd or spinach. Another tenga dish is prepared with matimah (urad bean) and outenga
(elephant apple). Bottle gourd also can be added to it. Tengamora or noltenga and lentil
is also a distinct tenga curry.
30
Assamese Cuisine
Narasingh Masor Jhol

The Narasingh Masor Jhol is another authentic dish from Assam. The fishes are cooked
in a light gravy of curry leaves which is a common aromatic herb used in Southern and
some Northern parts of India. The curry leaves are also known as Noro-shingho paat in
Assamese language. The fish preparations in Assam emphasize on retaining the natural
flavors of the fishes and hence too much spices are not used.
Pura
Pura refers to various forms of grilled and roasted food. Different types of vegetables,
meat and fish are often served in this form. Aalu bengena pura pitika, pura maas pitika
(mashed grilled fish), pura mankho etc. are few of the popular dishes.
Poitabhat
Poitabhat is a favourite dish in Assam during the summer season. Cooked rice is soaked
overnight and left to ferment. It is and served with mustard oil, onion, chilli, pickles,
pitika (mashes), etc. The ‘poitabhat’ preparation is sometimes made alcoholic according
to preference.
Pitika
Side dishes called pitika - (mashes) is a signature characteristic of this cuisine. The
most popular is aloo pitika - (mashed potatoes) garnished with raw onions, mustard
oil, green chillies and sometimes boiled eggs. khorisa tenga is mashed fermented
bamboo shoot, sometimes pickled in mustard oil and spices. Kharoli is fermented
mashed mustard (Brassica campestris var. toria) seed to which a khar has been added,
and kahudi to which an acidic agent (lemon juice, dried mangosteen) has been added.
Pitikas are also made from roasted or steamed vegetables (tomatoes and eggplants
being very popular). Small fishes, asiatic pennywort, matikaduri, tengamora leaves,
heartleaf, dôrôn (Leucus longifolia), etc. roasted separately wrapped in banana leaves
and mashed into ‘pitika’.
Pickle
Pickles are made of mango, indian gooseberry, hog plum, olive, Tamarind, star fruit,
mangosteen, radish, carrot, elephant apple, Indian jujube, chilli, lime, garlic, etc. Panitenga
and Kharoli are signature Assamese pickles made from ground mustard seeds.
Chutney And Salad

Chutney is made of coriander, spinach, tomato, heartleaf, curry leaf, chilli, lentil, chickpea
etc. Xukan masor chutney (chutney made of dried fish) is popular among the tribal
communities. Salad is made of carrot, radish, tomato, cucumber, beetroot, etc.
31
Bor
‘Bor’ is fried balls of mashed lentil or gram, it is equivalent to Vada in few other Indian
languages. It may contain other green leafy vegetable locally called ‘Xaak’ within it and
it is best while served with ‘Teteli’ (Tamarind) curry or dip. There is a huge variety
of ‘Bor’ preparations in the Assamese cuisine and the base ingredients include greens,
vegetables, fruits, flowers, skin, and shoots of various plants. ‘Bor’ can also be prepared
from fish eggs etc.
Pokori (Fritter)
Fritter is made of flower and tender leaves of pumpkin, tender leaves of bottle gourd,
eggplant, tender leaves of Night-flowering Jasmine, etc.
Some Other Preparations

Some other preparations in Assamese cuisine include Kahudi, Panitenga, Khorikatdiya,
Tenga sorsoriya, Posola, etc.
Beer
Liquor is an integral part of various linguistically and culturally diverse communities in
Assamaese society. Rice is a primary ingredient for the many rice beers and liquors made
in Assam by different ethnic communities: zou (Bodo), aapong (Mishing),mod (Sonowal
Kacharis), xaj - (Ahom, Tiwa), hor (Karbi), photika - (Kachari), etc.
Smoking
In some places, the Assamese smoke pipe mix includes opium, cannabis, tobacco, betel
nut extracts and others. This has got religious fervour amongst the people.
Snacks And Cakes
Jolpan
Jolpan (snacks) in Assamese is what is breakfast although it is not always served as
breakfast in Assamese cuisine.
They are eaten as light meals between main meals and widely served during Bihu,
weddings, Assamese shraadhs or any other kind of special occasions and gatherings.
Some types of Jolpan items are Bora saul (varieties of sticky rice), Komal Saul, Xandoh,
Chira, Muri, Akhoi, Sunga saul, etc. eaten in combination with hot milk, curd, jaggery,
yogurt or seasonal ripe fruits. These are probably some of the earliest forms of what we
called “Cereals”. Assamese people have been eating them mainly as breakfast for many
centuries.
32
Assamese Cuisine
Pitha
Pitha (rice cake) is a special class of rice preparation generally made only on special
occasions like Bihu in Assam. Made usually with soaked and ground rice, they could be
fried in oil, roasted over a slow fire or baked and rolled over a hot plate. Some pithas are
Til Pitha, Ghila Pitha, Xutuli Pitha, Sunga Pitha, Bhapotdiya Pitha, Lakhimi Pitha, Tora
Pitha, Tekeli Pitha, Deksi Pitha, Muthiya Pitha, Kholasapori Pitha, etc. It is even made in
other areas such as West Bengal,Maharashtra,Orissa(Odhisa), etc. these are also sold and
made in Delhi, Punjab.
Laru
Larus are sweet balls that are associated with traditional Assamese food: Laskara,
narikolor laru, tilor laru are often seen in Assamese cuisine.
Tea
Tea (Saah in Assamese) is an indispensable part of Assamese cuisine. It is served in form
of Black tea, Milk tea, Spiced tea, Green Tea. Lemon tea (adding lemon juice to black tea)
etc.
Some Other Snacks

Some other snacks include roti, luchi, and ghugni.
Tamol
An Assamese meal is generally concluded with the chewing of Tamol. Pieces of Betel
nut(Areca Catechu) are eaten in eaten in combination with Betel leaf (Piper betle), edible
lime and tobacco. It is a routine item after every meal.
SPINACH KHAR
Ingredients
• Fresh spinach (Paleng Xaak) – 2 medium branches
• Split pigeon peas (toor daal) – 4 tablespoons
• Kola khar / baking soda – 1 teaspoon
• Mustard oil – 1 tablespoon
• Garlic – 2 to 3 cloves
• Green chili – 2 to 3
• Salt – as per taste
• Water – (1/2) cup
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Preparation
At first, wash split pigeon peas under running water. Then, soak them in fresh clean water
for half an hour. Heat up mustard oil in a medium-sized skillet. Put minced garlic cloves
and chopped green chilies in it. Stir fry for a minute or two. Add soaked pigeon peas and
finely shredded spinach to it. Keep stirring so that the spinach goes flaccid and becomes
tender. Now, add salt, kola khar or baking soda and water to this mixture and cover the
skillet with a lid. Adjust the flame to low and let the split pigeon peas get cooked. As soon
as the entire thing turns mushy, turn off the heat.
MUSTARD GREEN KHAR
Ingredients
• Mustard green (lai xaak) – 500 gm
• Rice powder (khud chaul) – 3 tablespoons
• Green chili – 2
• Garlic – 8 cloves
• Kola khar / baking soda – (1/2) teaspoon
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Assamese Cuisine
• Mustard oil – 2 tablespoons
• Boiling water – 3 cups
• Fresh coriander leaves – for garnishing
Preparation
Clean mustard green properly and chop it up. Take a large wok with thick bottom and
heat up mustard oil in it. Now, add chopped garlic and green chilies to the oil and stir
fry for a couple of minutes. Once they become golden brown, put the chopped mustard
green in the wok and sauté for a few minutes. Then, spread kola khar or baking soda
over the entire thing and wait until the mustard green shrinks. Next, add rice powder, a
pinch of salt and the boiling water to the mixture and keep stirring with a spoon. Once the
concoction become thick, take the wok out of the heat and garnish the khar with chopped
coriander leaves.
PUMPKIN AND WHITE GOURD KHAR
Ingredients
• Pumpkin – 250 gm
• Leaves of white gourd – 250gm
35
• Onion – 2 large
• Garlic – 8 to 10 cloves
• Green chili – 4
• Mustard oil – 2 tablespoons
• Five spices – (1/2) teaspoon
• Kola khar / baking soda – 1 tablespoon
Preparation
Chop up pumpkin and white gourd leaves finely and then mash them together with
a little salt. Set the mixture aside for some time. Heat the mustard oil in a medium-
sized pan. Add five spices and minced green chilies to it. Fry for a few seconds. Then,
add thinly sliced onion to the pan and sauté until it turns golden brown. Mince the
garlic cloves and add them to the onion. Stir fry for 1 or 2 minutes. At last, pour the
pumpkin-white gourd leaves mixture into the pan and cook for 5 to 7 minutes. Also,
add the kola khar or baking soda to the entire thing and cover the pan by adjusting
the flame to low. After 12 to 15 minutes, remove the cover and serve your khar with
steaming rice.
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Assamese Cuisine
DUCK MEAT CURRY
Ingredients
• Slightly roasted duck meat cut into small pieces ( I selected soft fleshy portion)
• 500 gm
• ginger paste – 1tsp
• garlic paste – ½ tsp
• turmeric powder – a pinch
• red chilli powder – ½ tsp
• mustard oil - 1tsp ( you can use ½ tsp mustard seed paste or sauce)
• garlic cloves- 6 peeled and chopped
• green chillies - 2
• onions – 2 medium sized cut in to flakes
• curry leaves - chopped finely - ½ tsp( optional)
• cumin powder – 1tsp
37
• garam masala powder- ½ tsp
• black pepper powder – ¼ tsp
• fresh coriander chopped – ¼ cup
• tomatoes ( deseeded) 1 fully ripe and cut in to salsa size
• oil to fry
• cardamom ( whole ) 2 nos
• bay leaf – 2 nos
• lemon juice – 1 tsp
How to Make It
Take the meat in a wide bowl.
Add ginger paste, garlic paste, chopped curry leaves, coriander, salt turmeric ,1 tsp of
mustard oil , ½ tsp cumin powder, ½ tsp garam masala and marinate preferably for
overnite or at least for 4 hours
In a pan heat the oil in full flame.
Add the whole cardamom and bay leaf. Let it splutter
Add the meat. Reduce heat and stir properly. Cover with lids .Cook for few mins.
Add the onion flakes and chopped garlic .Cook for 3 mins.
Add the tomato salsa pcs.
When its almost fried add rest of the garam masala, cumin powder and black pepper
powder , red chilli powder. Stir properly.
Cook for some more time.
When it is fully done turn off the gas.
Just before turning of the gas add the lemon juice.
Serve with long grain rice or Flat Indian bread!
FISH CURRY
Ingredients
• 4 nos Fish rohu salt turmeric of pieces preferably or katla, marinated in and powder
for 15 minutes
• 1 Tomatoes big Chopped finely
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Assamese Cuisine
• 1 potato small chopped
• 1 tbsp Mustard oil fish (MO) for frying the and for the curry
• to taste salt
• 1 tsp turmeric powder
• 1 no red chili of Dry
• 2 cups water of Warm
• 1 tsp coriander leaves roughly chopped.
• lemon juice
INSTRUCTIONS
• Marinate the fish pieces with turmeric powder and salt and leave for 15 minutes.
• Heat oil in a deep pan and shallow fry the fish until lightly browned. Set aside.
• Now, heat up 1 tbsp of mustard oil, almost to fuming and add the dry red chili, fol��-
lowed by the spoonful of Panch phoron. Once the dry spices release the aroma, add
the chopped tomatoes and the turmeric powder, saute for a while and then simmer to
make a pulp out of the tomatoes.
• Then put the chopped potato, mix well, saute and simmer under a lid until oil sepa�� -
rates. Once the potatoes are soft, put the water and then fish pieces, bring to boil and
keep for 3-4 minutes, check the salt content and garnish with chopped coriander leaves.
39
KONI ALOO PITIKA
Ingredients
• 1 medium potato- boiled and mashed
• 2 boiled eggs mashed
• Chopped onion- 1 medium size
• Salt as per your taste
• chopped green chilly
• Fresh Coriander leaves chopped
• Few drops of mustard oil
Method
Mix all the ingredients well and serve with rice.
DHEKIA XAAK ARU AALU BHAJI

Different types of Xaak (leafy vegetables) are always a part of authentic Assamese cuisine.
Dhekia xaak, the edible Fiddle-head Fern is not only popular in Assam but also in the
entire reason of our beautiful North-East. People love to cook this Xaak in different ways.
For example...Dhekia xaak stir fry with chickpeas/potatoes, Fish sour curry with Dhekia
Xaak and Ou tenga (elephant apple), Pork stew with Dhekia etc.
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Assamese Cuisine
Ingredients
• Dhekia (Fiddle-head Fern) - 2-3 bunches
• 1 potato ( cut into small pieces)
• 1 onion (Finally chopped)
• 1 tbs mustard oil
• 1 tsp salt (according to your taste)
• ½ tsp turmeric powder
Method
• Wash the Dhekia xaak and chop the tender parts. keep aside
• Heat oil in a pan.
• Add onion slices and fry them till brown in color
• Now add dhekia xaak, , potato pieces, turmeric powder and salt.
• Stir it constantly and cook for 10 minutes or till potatoes become tender.
• Its ready to serve
DHEKIA XAAK
Aditya Bal’s shares his version of Dhekia Xaak, a popular Assamese dish. He gives it a
twist with potatoes, spinach and mild spices.
Ingredients
For the Tomatoes

• Refined oil
• 5-6 pods garlic
• 3 tomatoes, chopped
• A pinch of sugar
• A pinch of salt
For the Base

• 1 tsp cumin seeds
• 3/4 tsp coriander seeds
• 2 Tbsp mustard oil
• 5-6 pods of garlic, sliced
41
• 3-4 green chillies, slit
• 1/4 tsp turmeric
• 1/2 tsp salt
• 3-4 boiled potatoes, chopped
• 1 1/2 cup spinach leaves, chopped (1 bunch)
• 1/2 cup bengal gram (chana dal)
• Some fresh coriander, chopped
• 1/2 lime juice
Method
Wash and soak the dal for about an hour. In a pan heat some refined oil and fry the
garlic. Add to it the tomatoes. Toss it around. Add a little bit of water. Just enough to
de-glaze and lift up all the flavors. (about 1/4 cup) Add a pinch of sugar and salt to this.
Cover it and let it cook for about 15 minutes. Keep taking a look at it, mushing them a
bit in intervals. This is the method of reduction of vegetables to enhance the flavor. In a
pan dry roast the cumin and coriander seeds. Once done pound them in a mortar and
pestle. Keep it aside. In another pan heat some mustard oil. Add garlic to it along with
the green chillies. Stir it around and let the garlic brown a bit. Add about 1 tsp of the
cumin-coriander powder you made. Add turmeric and salt. Turn up the heat and let the
spices cook. Add the tomatoes sauce you made earlier. Mix well. Once you see the oil
separating, add a couple of drops of water to boil out and ‘bhuno’ the masalas. Add the
potatoes to it. Mix well. Now add the dal. Mix again. Finally add the spinach along with
a pinch of sugar and the cumin-coriander powder. Add some fresh coriander and lime
juice. Add some water (1/2 cup) and let it cook till done.
For the Rice: Now for an accompaniment you can make this quick and flavorsome rice.
In a pan heat some oil. Add some panch poran, a green chilly (slit), some fresh coriander
leaves (chopped), rice and juice of 1/2 a lime. Toss all togethar. You can also add a pinch
of red chilly powder for some colour. (Panch poran consists of equal parts of mustard
seeds, cumin seeds, fenugreek seeds, fennel seeds and onion seeds) Serve the Dhekia
Xaak with this aromatic rice.
OU KHATTA
Ingredients
• Oau – 500 gm
• Guuda (Jaggery) – 150gm
• Nadia Kora (Grated Coconut) -2-3 tbsp
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Assamese Cuisine
• Jeera ( Cumin) – 1tsp
• Lanka Gunda (Chili Powder) – ½ tsp
• Sukhila lanka (Dry Chili) -1 pc
• Teja Patra ( Bay Leaf) – 2 pc
• Bhrusanga Patra ( Curry Leaves) -2- 3 sticks
• Haladi Gunda (Turmeric Powder) – ½ tsp
• Sorisha (Mustard Seed)- 1tsp
• Pana Mahuri ( Ani Seeds) – ½ tsp
• Sorisha Tela (Mustard Oil) – 2 tbsp
• Luna (Salt) – as per taste
Preparation : Step Wise

Clean the oua and cut into small long pieces. Fry slightly the cumin seeds and make
powder out of it. Keep aside.
Take a deep pan; add the oau pieces, turmeric powder, salt as per taste and water. Boil it.
When well cooked remove from flame, drain the oau pieces from water, keep aside.
Heat oil in a deep pan. Add mustard seed, ani seed, curry leaves, bay leaf and dry chili.
When starts spluttering add the boiled oau pieces and stir well.
43
Add the grated coconut and Jaggery to the above mixture and stir well. Cook it till all this
forms a thick consistency. Add cumin powder and chili powder. Stir it and cook it for
another 1 min. Remove from flame and serve it.
RONDHA PARO MANXO
Ingredients
• 2 tsp. cumin seeds
• 2 tsp. fennel seeds
• 1 1/2 tsp. black peppercorns
• 8 cloves garlic, peeled
• 1 (2") piece ginger, peeled and thinly sliced
• Kosher salt, to taste
• 1 large banana flower
• 1/3 cup mustard oil
• 6 green cardamom pods
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Assamese Cuisine
• 5 whole cloves
• 2 Indian or regular bay leaves
• 1 stick cinnamon, halved
• 1 small red onion, minced
• 1 1/2 lb. pigeon, cut into 2" pieces, or chicken wings, halved at the joint, wing tips discarded
• 1 tsp. ground turmeric
• 1 tsp. sugar
• 5 small green Thai chiles or 3 serranos, sliced
• 2 tbsp. ghee, melted
Instructions
Combine cumin and fennel seeds, peppercorns, garlic, and ginger in a spice grinder;
purée into a paste and set aside. Fill a bowl with cold salted water. Peel and reserve the
tough outer leaves of the banana flower until you reach the tender white bulb. Quarter
and thinly slice the bulb; add to bowl with salted water. Within each of the reserved
leaves, remove the pale, tender flowers found inside; discard any tough purple flowers
and the leaves. Mince the flowers; add to bowl with salted water. Using hands, agitate
banana flower in water until clean; drain and spread out on paper towels to dry.
Heat oil in a 12” skillet over medium-high. Cook cardamom, cloves, bay leaves, and
cinnamon until fragrant, 1–2 minutes. Add onion; cook until golden, 4–6 minutes. Add
reserved paste; cook until the oil separates, 2–3 minutes. Stir in pigeon, turmeric, sugar,
salt, and ¾ cup water; boil. Reduce heat to medium; cook, covered, until pigeon is cooked
through, about 15 minutes. Stir in reserved banana flower and the chiles; cook, covered,
and stir occasionally, until banana flower is tender and pigeon is falling off the bone,
15–20 minutes more. Stir in ghee.
BAANHGAJOR LAGOT KUKURA

Baanhgajor Lagot Kukura (Chicken with Bamboo Shoot). Bamboo shoot source. This is a
sole dish of the food of Assam made with chicken meat etc...
Ingredients
• Country chicken (dressed): 1 kg Ginger paste: 1 tbsp Garlic paste: 1½ tbsps Turmeric
powder: l tsp Coriander powder: 1 tsp Cumin powder: 1 tsp
• Mustard oil: 2 tbsps (to marinate) Mustard oil: 4 tbsps Finely grated onion: ½ cup
Chopped green chillies: 2 tsps
• Finely grated bamboo shoot: 3 tbsps Warm water: 800 ml Salt: to taste To decorate –
green chilli, onion rings
45
Method
Cut the chicken into desired size. Clean, wash and drain. In a bowl add ginger paste,
garlic paste, turmeric powder, coriander powder, cumin powder and mustard oil to the
chicken.
Cover and marinate for half an hour. In a karahi heat mustard oil. Add the grated onion
and stir fry upon medium heat. When oil floats to the top add the marinated chicken. Stir
fry till the chicken is dry. Add the grated bamboo shoot and the chopped chilli. Sprinkle
salt.
Stir for a minute. Add hot water. Bring to boil and simmer till the chicken is tender. Serve
Baanhgajor Lagot Kukura with plain rice decorating with a green chilli and onion rings.
PITHA
Ingredients
• Rice Flour - 1 1/4 cup
• Warm Water - 3/4 cup (add a table spoon at a time)
• Salt - A pinch
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Assamese Cuisine
• Cardamom Powder - 1/4 tea spoon
• Coconut - 1/2 cup (grated)
• Sugar - 1/4 cup (adjust to taste)
Method
Mix together coconut, sugar and cardamom powder and set this aside. This is the filling.
Knead together rice flour, salt and warm water until you get a soft and pilable dough.
Add a table spoon of water at a time.
Make 12 portions of the dough.
To each dough, make a ball, then press between the palms and make a small disc.
Make these discs into a small bowl (like how you do for kozhukkattai).
Keep about 3/4 tea spoon of filling inside.
Seal the edges and make a semi circle and then shape it to a spindle.
Heat water in a pan and bring it to a boil.
When the water is boiling, add the pitha slowly and cool for 10 minutes.
After 10 minutes, remove the pithas from water with the help of a slotted ladle and place
it on a perforated plate.
Serve Warm
47
Points to note
Touch little rice flour to help make the bowl or the dough may stick.
I used a pan and boiled the pithas in 2 batches.
Keeping the cooked pithas on a perforated plate will help remove the excess moisture.
I removed the pithas with a slotted silicon ladle as that would be gentle on the pithas
instead of a steel one.
THEKERA TENGA
• Preparation time : 10 minutes
• Cooking time : 20 minutes
• 1 cup = 250 ml cup
Ingredients
• 4 medium size potatoes ( sliced thinly)
• 1 tablespoon mustard oil
• 1/4 teaspoon turmeric powder
• 1 tablespoon rice flour or 1 mashed potato
48
Assamese Cuisine
• 2 teaspoons lemon juice or 3-4 thekera pieces soaked in 1/4 cup of water
• salt to taste
For tempering
• 1 teaspoon mustard oil
• 1 teaspoon pas phoran
• 3-4 green chillies ( roughly chopped)
For garnish
• handful of cilantro leaves ( finely chopped)
Method
1. Heat a wide pan with oil and shallow fry the potato pieces and set them
aside.
2. Heat oil and temper with ingredients given 'for tempering'.
3. Add 1-2 cups of water, salt and turmeric powder .
4. Mix rice flour with one tablespoon of water ( or 1 mashed potato) and add it to the
water mixture.
5. When the mixture starts to thicken, add lemon juice ( or thekera water ) and the
roasted potatoes.
6. Cook over low flame for another 4-5 minutes and switch off.
Garnish with cilantro leaves and serve it along with flatbreads .
BILAHIR TOK
Ingredients
• 4-5 ripe tomatoes, cut into medium pieces
• 1-2 tsp mustard oil
• 1tsp of chopped garlic cloves
• 1 tsp mustard seeds
• 1 whole red dried chilli
• 1/2 tsp turmeric powder
49
• 1 tsp sugar or jaggery
• salt to taste
Method
Heat the mustard oil in a pan.
Add the mustard seeds, whole red chilli and chopped garlic.
When the seeds start to pop, add the pieces of tomatoes.
Now sprinkle salt and a turmeric powder.
Mix well, cover and cook till the tomatoes are pulpy.
Now add sugar or jaggery and stir till it is dissolved.
Your delicious Tok is ready to serve with rice, khisiris or rotis as your wish.
DIL PASAND
Assamese Style Dil Pasand Recipe (Stuffed Sweet Puris) is a traditional sweet puri with
rich and delicious filling of khoya-coconut-raisins from the Assamese cuisine is a special
dish that can be included to your festival recipe collections or even for treating your
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Assamese Cuisine
guests during your party. A very delicious sweet which is hard to resist and I’m sure you
can’t stop just at one. Perfectly puffed puris with just the right amount of stuffing makes
every bite a crunchy-sweet-heaven. Try this Assamese Style Dil Pasand Recipe (Stuffed
Sweet Puris) and serve it for snacks.
Ingredients
• 1 cup All Purpose Flour (Maida)
• 1 teaspoon Salt
• 1 tablespoon Sugar
• 1 pinch Cooking soda
• Water , as required
• Cooking oil , or ghee for deep frying
For stuffing
• 1 cup Fresh coconut , grated
• 1 cup Khoya (Mawa)
• 1/2 cup Raisins
• 1/2 cup Sugar
• 1/2 cup Mixed nuts , chopped, (I used almonds, cashews and pistachios)
• Directions for Assamese Style Dil Pasand Recipe
To prepare Assamese Style Dil Pasand Recipe, in a bowl add flour, salt, sugar and soda
give it a mix. Next add water little at a time and knead the dough into stiff dough. Cover
and keep the dough aside for 30 minutes.
Heat a pan. Add grated coconut and roast it until it begins to turn brown.
Next add sugar and roast until the mixture is dry.
Add crumbled khoya and continue to cook till all the ingredients comes together. Finally
add raisins and nuts mix, give it a good mix. Keep aside to cool.
Make equal portions of dough and filling.
Heat oil/ghee in a deep bottom wide pan for deep frying.
Roll a portion of the dough into 3 inch diameter. Place a portion of filling in the center,
bring all the ends of the dough together and seal it well.
Now dust a little flour on the surface and roll gently the filled dough into 3 to 4 inch
diameter circle. Repeat the above step for all the dough.
51
Once oil turns hot reduce the flame down to medium low.
Carefully drop a puri into the hot oil and fry it until it puffs up and turns brown on both
sides. Remove from oil once cooked and drain it on kitchen towel.
Serve Assamese Style Dil Pasand Recipe hot immediately during tea time.
NOROXINGHO MAASOR ANJA
Ingredients
• 300 g fish small Grey Mullet/Parshe , scaled, cleaned and washed properly
• 150 g curry leaves fresh /Kadi patta, ground to a smooth paste
• 4 - 5 cloves garlic small , smashed or finely chopped
• 2 - 3 Chillies / Pepper whole dry Red
• 1 tsp turmeric of powder
• 1/3 cup Mustard oil fish rd (80ml) + 2 Tbsp of , for deep frying+cooking the
• salt for seasoning
• ½ cup water (120ml) of warm
52
Assamese Cuisine
Instructions
Put the fishes in a bowl, rub ½ tsp turmeric powder, ½ tsp salt on them and set aside.
Mean while heat the mustard oil in a wok or large pan until it reaches its smoking point.
Reduce the heat and fry the fishes in two or three small batches until crisp and golden
brown or lightly brown. Remove them on a plate with blotting paper or kitchen towel to
let soak the excess oil.
In the same wok or pan add 2 tbsp of remaining oil, let it heat and smoke.
Reduce the heat to low to prevent further smoking of oil. Now add garlic, whole red
chillies/pepper, sauté in for few seconds until the garlic gives out its fried aroma without
browning.
Add the curry paste, give it a good stir, add the remaining ½ tsp turmeric powder, salt.
Saute and let the oil separate from the fried mixture.
Add half the water, increase the heat to medium. Bring it to a boil uncovered.
Add in the fried fishes one by one gently stir the curry, add the remaining water and let
it simmer for few minutes or until done.
Once done turn off the stove, remove and serve the Noroxingho Maasor Anjawith piping
hot plan White rice and some sliced onions by the side.
CURRY LEAVES SURMAI

Surmai or King Fish is the tastiest and meatiest of all fish. Since, they have less or no
bones, it has become our recent favourite of fish. Also, they do not have that typical fish
smell which most fishes have. The recipe below is for 4 fish steaks marinated with curry
leaves (the secret to the taste and aroma of this recipe) and cooked with 2 tsp of olive
added at the time of marination.
What You Need

• Surmai Steaks 4
• Oil 2 tsp
• Turmeric Powder 1 tsp
• Coriander Powder 1 tbsp
• Red Chili Powder 1 tbsp
• Sambhar Powder 1 tbsp
• Salt To Taste
• Curry Leaves 9-10 finely chopped
53
• Water 1-2 tbsp
• Lemon Juice 1 big
• Ginger Garlic Paste 1 tbsp
Steps To Make:
Take a flat plate and put all the ingredients together.
Mix everything with fingers except fish to a smooth paste.
Wash fish steaks in water 2-3 times.
Rub the marinate on both sides of the fish.
Marinate for 30 minutes.
Heat a non-stick pan.
Once pan is hot, lower the flame and put the stakes on flat pan to cook.
Cook each side for 8-9 minutes.
54
Assamese Cuisine
Do not increase the flame.
Serve with lime juice and onions.
Enjoy with loads of lemon wedges and onions !!!
CURRY LEAVES FISH FRY
Ingredients
• 4 fillets of Swai (Sea Bass or Tilapia work too)
• 1 teaspoon mustard seeds
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 2 teaspoons sesame seeds
• 1 teaspoon fennel seeds
• 1/8 teaspoon fenugreek seeds
55
• 4 stalks curry leaves (use only the leaves)
• 3 to 4 dried red kashmiri chili (use more or less as per your choice)
• 1 tablespoon ginger garlic paste
• 1 tablespoon lemon juice OR vinegar
• 1/2 teaspoon salt (add more or less as per taste)
• coconut oil for shallow frying (you can use canola, groundnut, sunflower or olive oil
too)
• 1/4 cup fine rawa semolina
• 1/4 cup rice flour
Method
Dry road the mustard seeds, cumin seeds, fennel seeds, fenugreek, coriander seeds,
sesame seeds, kashmiri chillis and curry leaves till a nice aroma fills the place - be careful
not to burn the stuff.
Let it cool and then grind it to a fine powder. Mix this powder along with the turmeric
powder, the ginger garlic paste and the lemon juice or vinegar and salt and mix well. Add
a couple of teaspoons of water to get a thick paste. Spread it on the fish fillets and let this
sit for about 20 to 30 minutes.
Make a mixture of rawa (semolina) and rice flour. Carefully coat the fish pieces in the
rawa and rice flour mixture and shallow fry on a tawa till you get a nice crust. Garnish
with cilantro/coriander and serve with rice and dal or just as an appetizer.
Alternatively, you can bake it in a pre-heated oven at 350 degrees Fahrenheit for about
20 minutes.
SAVORY KORDOIS
Basic Information
• Preparation Time ~ 20 minutes
• Cooking Time ~ 15 minutes
• Makes ~12-14
• Ingredients
• Ingredient Quantity
• Wheat flour 3/4cup
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Assamese Cuisine
• Onion(finely chopped) 2 tbs
• Carrot(grated) 3 tbs
• Coriander leaves(chopped) 2 tbs
• Chilly powder/milagaipodi 1/2tsp
• Cumin seeds/jeeragam 1/2tsp
• Salt 3/4tsp
• Oil or ghee 1tbs
• Oil for frying
• Wheat flour for dusting
Method
Mix in all the ingredients except the oil for frying in a bowl and mix it well.Now it looks
crumbly.
Sprinkle water little by little and make a stiff dough and let it let for 10 minutes.Divide
into 12-14 equal balls of big gooseberry size.
Roll the ball into a thin disc around 3 inches on a floured surface.Now with a sharp knife
into strips leaving both sides intact (as shown in the picture).
57
Gently roll the disc from one edge and twist the sides and keep it on a plate.Heat the oil
in a medium flame and fry 3-4 pieces in the oil it becomes crisp and golden color.
Remove it from the oil and drain it on a paper and store it in an air tight container after
cooling.
Serve it with ketchup
LABRA
Ingredients
• 1 cup of yellow pumpkin/butternut squash, cubed
• 1/2 cup cabbage, shredded roughly
• 1/2 cup radish (red or white) chopped in to small pieces
• 2 eggplants/brinjals, cubed
• 3 medium potatoes, cubed
• 1/2 cup sweet potatoes, chopped in to small pieces
• 1 carrot, chopped in to small pieces
• 1 cup spinach
• 2 small zucchini, chopped
• 4 green chillies, slit
• 1.5 inch piece of ginger, peeled and grated
• 1.5 teaspoon Panch Phoron (This is a five mix spice. “Panch” means “five”. The fol��-
lowing are used in equal amounts: Cumin Seeds, Mustard Seeds, Nigella Seeds,
Fenugreek Seeds, Fennel Seeds)
• 2 red whole dry chilies
• a generous pinch of hing/asafoetida
• 5 tablespoon pure mustard oil (substitute with any cooking oil if this is not available)
• 1 tsp sugar
• Salt to taste
• Other Vegetables that may be used: Cauliflower, Beans, Broad Beans, Peas, Any squash
Method
Heat about 4 tablespoon oil and add panch phoron, green chilies and whole red chilies.
When the spices sizzle and splutter, add the hing/asafoetida. Now add the radish,
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Assamese Cuisine
potatoes and carrots (all the root vegetables) and stir fry for about 5-8 minutes. Then add
all the other vegetables, turmeric powder, and salt. Stir and cover it tightly and allow it to
cook. Uncover and stir frequently.
In the mean time grate the ginger or make a paste and add this to the already cooking
vegetables. Stir in and mix well. Add sugar and about a cup of water. Cover and cook
over low heat till all the vegetables are cooked and almost mushy. Increase the heat so
that most of the water is absorbed by the vegetables and there is just enough to just coat
the vegetables.
Adjust seasonings and water. When done the vegetables should be very well cooked,
almost mushy. Drizzle the rest of the mustard oil to finish off.
BHUT JOLOKIA MURGH

• Prep Time 20 minutes
• Cook Time 50 minutes
• Servings 4 servings
• Ngredients
• 500 gms chicken cut into medium pieces
Bhut Jolokia Puree :

• 1 Ghost chilli peppers (bhut jolokia) soaked in 1/2 cup water
• 2 onion sliced and fried
• 1 inch ginger chopped
• 4 cloves garlic chopped
• 2 tbsp ghee
• For Curry :
• 1 tbsp ghee
• 1.5 tsp Turmeric Powder
• 2 tbsp cumin powder
• 1 tbsp Corinader Powder
• 2 tsp Garam Masala Powder
• 1 tsp Kashmiri red chilli powder
• 3 tbsp Homemade tomato puree
59
• 2 tbsp coriander leaves chopped
• salt to taste
• Bhoot Jolokia Murgh
Instructions
To prepare Bhut Jolokia Murgh Recipe (Ghost Chilli Chicken Curry), soak ghost chillies
in water. Wash and clean chicken pieces and prep up with other ingredients as well.
To make Bhoot jolokia puree, first heat ghee in a pan add ginger and garlic, saute for a
few second.
Add the soaked chilli with the water and cook till garlic and ginger soften.
Remove from the heat, cool, fried onions and blend to make a smooth puree.
Collect the puree in a bowl and keep aside.
For making curry, heat ghee in a pan over low heat.
Add all the curry ingredients mentioned, except salt.
Saute for a minute or more on medium heat and add chicken pieces and mix well.
Now add the chilli puree and mix well with masala such that everything incorporates
well.
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Assamese Cuisine
Fry for a couple of minutes and then pour around 1 cup of water and adjust salt as per
your taste.
Cover the lid and cook till chicken is tender and gravy is thick.
Garnish Bhut Jolokia Murgh Recipe (Ghost Chilli Chicken Curry) with fresh chopped
coriander and serve hot with plain rice and naan.
JOLPAI ACHAR
Ingredients
• 0.5 kg of jolpai or (green olives), boiled in water
• 2 cups of mustard oil
• 1 kg of sugar
• 1 tablespoon of garlic paste
• 1 teaspoon of cumin powder
• 1/2 tablespoon of red chili powder
• 1 tablespoon of salt
• 1/2 cup of vinegar
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Directions
Strain the boiled jolpai pieces. Then mash the jolpai well with hand in a bowl.
Heat a pan with mustard oil. Add the garlic paste and stir.
Also add the mashed jolpai and stir and fry on low heat for a while.
Pour the sugar and mix well.
Sprinkle the cumin and red chili powder. Stir continuously and add the salt.
Then put the lid on and cook on low heat for 1-1.5 hours. This way the sugar and spices
will slowly enter the jolpai pieces and the oil will start to float on top.
Test if the sugar has entered well inside the jolpai pieces. If not, then cook on low heat
with lid on until the sugar enters the sugar. Stir frequently every now and then.
Sprinkle the vinegar all over when the sugar has entered well inside the jolpai.
Stir and serve.
BOOTOR DALI
Ingredients
• 1/4 cup masur dali / split red lentils
• 1 1/2 cups bootor dali / chana dal /split chickpeas
• 2 teaspoons Oil
• 1 onion, chopped
• 2 cloves garlic, peeled and chopped
• ginger, inch long peeled and chopped
• 1 green chilli, slit
• 1 whole red chilli
• 1 teaspoon cumin seeds
• 1/2 cup chopped coriander
• salt to taste
• 1 teaspoon garam masala powder
• 2 teaspoons cumin powder
• 1 teaspoon grated jaggery/sugar
• 1 bay leaf
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Assamese Cuisine
Instructions
Grind onion, green chillies, ginger and garlic into paste. Keep aside.
Heat oil. Splutter cumin, red chillies and bay leaf. Fry the onion paste along with dry
spice powders.
Now as mixture thickens, add dal and mix till nicely coated with spices.
Add jaggery and water, such that ingredients submerge with inch of water above.
Pressure cook over low heat.
Allow to cook and add chopped coriander. Adjust taste with salt.
Serve Bootor dali hot with roti.
AMITAR KHAR
Ngredients
• 1 Unripe papaya, peeled, deseeded and cut into small pieces.
• 3 tablespoons oil (mustard oil preferred)
• 1/2 teaspoon paas puron
• 2 green chillies,slit
• 1 bay leaf
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• 1 whole red chilli, halved
• 3/4 teaspoon baking soda
• salt to taste
Instructions
Heat oil. Splutter paas puron, bay leaves and red chillies.
Stir fry papaya and green chillies. Add salt, soda and water. Stir.
Cover and cook on low heat for 10-15 minutes till papaya softens. Keep stirring. Stop
heating as water evaporates.
Serve Amitar Khar hot with rice and dal.
KOTHALOR CHAKOI
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Assamese Cuisine
Ingredients
• 10 jackfruit seeds / Kothalor, peeled
• 1 cup yellow peas / matara
• 2 Green chilies
• 2 cloves garlic
• 1 teaspoon ginger, shredded
• 1/4 teaspoon baking soda
• Salt to taste
Instructions
Pressure cook yellow peas and jackfruit seeds along with baking soda and salt with
enough water until soft.
Heat oil. Splutter mustard seeds, chillies, garlic and ginger. Saute for few minutes.
Add soft jackfruit seeds and yellow peas. Add 100 ml water and mix. Simmer for 10
minutes.
Serve Kothalor Chakoi with rice.
BHENDIR SORSORI
• Servings 2 servings
Ingredients
• 500 gms Bhindi (Lady Finger/Okra) cut to 1-inch (remove head and tail)
• 1 tbsp cooking oil Mustard or Refined
• 1/2 tsp Panch Phoran
• 2 Dry red chilli
• 1 Bay Leaf (tej patta)
• 1/2 tsp Turmeric Powder (Haldi)
• salt to taste
• 1/2 tsp Red chilli powder
• 2 green chillies slit
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• For mustard paste :
• 2 tbsp Mustard seeds (black or yellow, I used black), soaked for 20 min
• 4 tbsp water
• 1/2 tsp Turmeric Powder
• 1 inch ginger grated
• Bhendir Sorsori
Instructions
To prepare Assamese Bhendir Sorsori recipe (Okra In Mustard Sauce), soak mustard in
water for 15-20 mins before cooking.
In a mixer grinder, add ginger paste and turmeric powder with mustard and grind to
make a fine paste. Collect the paste and keep aside.
Heat oil in a kadai and add bay leaf and panch phoron and wait till they crackle.
Now add okra or bhindi and fry.
Add slit green chilies along with turmeric powder, red chili powder and salt to taste.
Cook till the okra is semi soft and then add the mustard paste and mix well.
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Assamese Cuisine
Cover the lid and cook for another 5-6 mins in low flame such that the flavors incorporate
well.
Serve Assamese Bhendir Sorsori recipe (Okra In Mustard Sauce) with tawa paratha,
steamed rice & dal.
BILAHI MASOR TENGA
Ingredients
• 4-5 Tomatoes ( Cut into medium pieces)
• 1 medium Potato- Boiled and mashed
• 4-5 pieces of fresh medium sized fish pieces ( Here i have used Rohu fish. You can use
any types of River fish)
• 2 pinches of turmeric powder
• salt to taste
• 2 tsp Mustard Oil
• a pinch of sugar
• 1 medium Onion chopped
• 1 whole chilly
• Ginger Garlic Paste 1 tsp
• Lemon juice 2tsp
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• Cumin Powder 1 tsp
• Coriander leaves for garnishing
Method
At first rub the fish pieces with the 1/2 tsp of turmeric powder and 1/2 tsp salt. Heat the
oil in a pan and fry them.
In an another pan, heat the mustard oil and add onions, ginger garlic paste, turmeric
powder,cumin powder, chilly and salt .
add the tomato pieces and fry for a minute.
Now add mashed potato, mix well and fry them for about 5-7 minutes
Now add 2-3 cups of hot water. And after a while add the fried pieces of fish and lemon
juice to the pan and cook for 10-15 minutes .
Garnish with fresh coriander leaves
Finally, it is ready to serve with rice.
GOOROR PAYASH
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Assamese Cuisine
Assam is situted in North Eastern part of India with natural beauty, this mesmerizing
state is blessed with beautiful hils, forest, valleys and the mighty river Brahmaputra.
Assamese people are very simple to get to know and their cuisine is also as simple as
much and very easy to cook.As like the neighbourhood states, Rice is the main ingredient
of Assamese cuisine, rice is a part of their traditional breakfast and all the other dishes
are prepared revolving around it. Authentic Assamese cuisine is excellent for health as it
uses very small amount of oil,ghee or spices though this cuisine is somewhat rustic and
blend.
Ingredients
• 5cups Milk
• 1/2cup Rice (washed and soaked for half an hour)
• 1/4cup Grated Jaggery
• 2nos Bayleaves
• 1/4cup Chopped cashewnuts
• 1/4cup Deseeded Dates (chopped)
Method
Heat the milk in a heavy bottomed pan over high flame.
Reduce the heat and simmer the milk for 10 minutes.
Add the rice along with bay leaves and grated jaggery to the milk.
Cook everything in simmer, stir continously to avoid sticking to the bottom of the
pn.
Once the rice is half cooked, add the chopped cashewnuts, chopped dates and cook
everything well until the rice gets cooked well, take care to stir constantly.
Remove from heat remove the bay leaves.
Serve ..
ALOO KONIR DOM

Aloo Konir Dom is Assamese Egg and Potato Curry which is amazingly flavourful and
also a bit spicy. Typically eaten with plain steamed rice and is an integral part of the daily
meal. Usually the curry is made medium spicy but when served during special occasions,
the curry look fiery red and hot.
Serve Aloo Konir Dom along with Whole Wheat Lachha Paratha, Boondi Raita and
Kachumber Salad for a weekday lunch or dinner.
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Ingredients
• 4 Whole Eggs, boiled and peeled
• 5 Potatoes (aloo), peeled & quartered
• 2 Onion, chopped or grounded
• 2 tablespoon Ginger garlic paste
• 2 Tomatoes, ripe, sliced
• 3 Green Chillies, slit
• Salt, Salt to taste
• 2 tablespoon Cooking oil, preferable Mustard oil (adjustable)
• 1/2 cup Coriander leaves (Dhania), chopped
• Spices
• 2 Bay leaf (tej patta)
• 3 Dry red chilli
• 1 teaspoon Cumin seeds
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Assamese Cuisine
• 2 Green cardamom
• 4 Cloves
• 1 inch Cinnamon Stick
• 2 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Cumin powder
• 1 tablespoon Coriander Powder
Directions
To begin making the Aloo Konir Dom recipe, take potato pieces and boiled eggs in a
bowl, sprinkle around 1 teaspoon of turmeric and 1-2 pinch of salt and coat the potatoes
and eggs. Keep aside.
Heat oil in a wok/ pan till smoking hot. Add damped potatoes and fry them till golden
in colour.
Now add eggs in the oil and gently fry till golden. Transfer the potatoes and eggs in a
plate and set aside.
In the remaining oil add bay leaf and all other whole spices along with dry red chilies.
Wait till they crackle, and then add chopped onions and saute them till golden in
colour.
Add ginger garlic paste and slit green chilies and fry them with onion until brown in
colour.
Now add in the chopped tomatoes along with cumin powder, coriander powder, turmeric
powder and garam masala powder. Stir well and fry till oil starts leaving sides.
Add little water if you see the masala sticking for bottom.
Once the masala is fried nicely and the oil has oozed out from the sides, add fried potatoes
and mix well.
Fry for another 2 mins and add water as per required consistency.
Adjust salt as needed and drop in the eggs in the curry.
Let the curry come to a boil, then simmer the flames and cover the lid. Let the curry cook
till potatoes are tender and soft.
Remove from stove, and garnish with plenty of chopped coriander and serve hot with
plain steamed rice.
Serve Aloo Konir Dom along with Whole Wheat Lachha Paratha, Boondi Raita and
Kachumber Salad for a weekday lunch or dinner.
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LAU(PRON-LAAOO)-BILAHI MAASOR JOOL

The bottle gourds have been cultivated since time immemorial and they are, probably one
of the earliest vegetables cultivated by man. It appears to have originated in Africa where
it occurs spontaneously as it also does in India. It is now widely cultivated throughout the
tropics, especially India, Sri Lanka, Indonesia, Malaysia, the Philippines, China, tropical
Africa and South America. The bottle gourd is a warm season crop and grows best in a
warm humid climate. It is yellowish green, having the shape of a bottle. It has white pulp,
with white seeds embedded in spongy flesh.
In Assam, this is a very frequently used vegetable and so is this fish curry. In fact, deuta
(father), who had a really green thumb, had a plant in his vegetable patch, and he would
proudly pluck them and hand it over to ma to cook. Needless to say, there was nothing
better than savouring food cooked from fresh produce grown in one’s backyard.
Ingredients
• 1 small bottlegourd, peeled and cut into really fine strips
• 4-5 pieces of fish.
• 1 potato, chopped
• 2 tomatoes, chopped
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Assamese Cuisine
• 1 onion, sliced
• 3 pods of garlic, chopped
• 1 tsp cumin powder
• 1 tsp turmeric powder and some more for the fish
• a bunch of fresh coriander, chopped
• 1 whole red chilli
• 1 green chilli, split halfway through
• 1 bay leaf
• 1/2 tsp panch phoron(a mix of cumin seeds, fennel seeds, fenugreek, mustard seeds
and nigella seeds in equal measure)
• a pinch of sugar
• salt to taste
How to-
Boil the gourd and potatoes in a glass of water with salt and the pinch of sugar.
Rub a little salt and turmeric powder on the fish pieces, fry them and keep them aside.
In the same oil that the fish was fried, add the whole red chilli, bay leaf, green chilli
and panch phoron. When they begin to splutter,add the onion and garlic and fry for a
minute.
Add the tomatoes and cook till mushy.
Add the turmeric and cumin powders and stir for a few seconds.
Add the boiled gourd and potato along with all the juices. At this stage, add a glass of
water and bring it to a boil. Mash a couple of pieces of potato, to very slightly thicken the
gravy. Simmer for a couple of minutes.
Add the fish pieces along with the coriander and continue to simmer till the oil rises to
the top. Adding the coriander at this stage releases more of its aroma than just sprinkling
them at the end.
That’s it . Remove from heat and serve hot with plain rice!!
Enjoy!!!
ALOO BILHAHI LAAI

If you want to invest a little more time on it, add a paste of onion, ginger and garlic,
instead of the finely choppped ones that I added…
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What’s needed
• 5-6 pieces of rainbow trout
• 4-5 medium sized potatoes, quartered, boiled and roughly crumbled
• 3 ripe tomatoes, chopped
• 1 small onion, finely chopped
• 3-4 cloves of garlic, finely chopped
• 1/2 + 3/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• 3/4 tsp cumin powder
• 3 C of water
• 4 tblsp of oil
• a small bunch of coriander, chopped
• for the tempering-
• 1 bay leaf
• 1 tsp whole cumin seeds
• 1 red chilli, split into half
How to Make
Rub the fish pieces with the 1/2 tsp of turmeric powder and 1/2 tsp salt. Heat the oil in a
pan and fry them. Reserve the oil.
In the same oil, add the ingredients for tempering and when the seeds start to splutter,
add the tomatoes,onions and garlic, along with the rest of the turmeric powder and a
pinch of salt. Cook covered over low heat till the tomatoes are mushy…do not let it dry
out too much.
Add the potatoes,cumin powder and cook, stirring continuously till everything
thickens.
Pour the water, increase the heat to high and bring the curry to a boil.
Add the fish, garam masala powder and season with salt. Simmer till the oil begins to rise
to the top. Mash a few bits of potatoes.
Add the coriander and simmer for a few seconds.
Serve hot with plain rice, a squirt of lemon and enjoy.
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Assamese Cuisine
BAMBOO RICE
• Bamboo rice 1/2 cup (see glossary for an image of the rice)
• Water 600 ml
• For the Mambala Kuzhambu/ Sweet and Spicy Mango Curry
• Shallots 1/3 cup (sliced)
• Ginger 1 tbsp (julienned)
• Garlic 2 cloves ( chopped)
• Green Chilly 2 ( slit)
• Cardamom, Cloves and Cinnamon 2 pieces ( each)
• Thick Coconut milk 1/2 cup
• Second Coconut Milk 1/4 cup
• Turmeric powder 1/4 tsp
• Chilly+ Coriander Powder 1/2 tsp
• Ripe Mango 1/2 cup ( diced )
• Lemon Zest 1/4 tsp
• Salt 1/2 - 3/4 tsp
• Coriander leaves 2 tbsp
• Oil 2 tsp
Method
Bamboo Rice
Rinse the bamboo rice and add water. Cook for about 35 - 40 minutes and drain the excess
water ( just like cooking regular white rice). Set aside.
Serve with curd or any other curry, if not making these parcels.
Mango Curry
Heat oil in a pan, add cardamom, cloves, cinnamon and curry leaves.
Add sliced shallots, green chilly, ginger and garlic and stir.
Add turmeric powder and chilly+ coriander powder, salt and stir. Add a tbsp or two of
water, a tbsp of coriander leaves and stir, before adding the diced mangoes.
Add the second coconut milk,grated lemon zest and cook on medium heat until it
thickens.
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Add the thick coconut milk and cook on low heat for a few minutes until the curry
thickens. Sprinkle the remaining coriander leaves and turn off the heat.
Making Bamboo Rice Parcel

Take a mantharai leaf, place about 3/4 cup of cooked rice in the middle of the leaf, top it
with some of the mango curry, fold the leaf enveloping the rice with the curry and tie the
parcel. Repeat the same with the rest of the rice and steam cook all the rice parcels in a
steamer, for about 25 minutes.
Serve hot with appalam.
MASOR TENGA
• Recipe Servings : 2Prep
• Time : 30 minutes
• Cook Time : 30 minutes
A simple, home-style, Assamese fish curry that is a regular feature during lunch and
dinner. It is best enjoyed with steamed rice and a fresh green chilli on the side. ‘Tenga’
meaning sour is the dominant flavour in the curry.
Ingredients
• 4 pieces Rohu/ Catla fish
• 1/2 tsp salt
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Assamese Cuisine
• 1/2 cup mustard oil
• 1 ridge gourd, chopped
• 4 large tomatoes, chopped
• 1/4 tsp fenugreek seeds
• Juice of 1/2 a lime or 1 wedge of lemon
Method
Sprinkle 1/2 tsp salt and 1/4 tsp turmeric powder on the fish pieces and rub well to coat
evenly.
Heat oil in a kadai, and fry the fish in batches until crisp on the outside and cooked inside.
Keep aside.
In the remaining oil, add the fenugreek seeds and let them crackle on medium heat.
Tip in the chopped ridge gourd and add 1/4 tsp turmeric powder.
Let it cook for 7-8 minutes covered with a lid.
Once the gourd softens, add the tomatoes and mix well.
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Cover with a lid and let it cook for 4-5 minutes until the tomatoes are pulpy.
You could also use the back of your spoon to mash the vegetables.
Add 3 cups warm water and turn up the heat.
Once the curry comes to a boil, adjust the salt as per your liking.
Add the pieces of fish and continue boiling to thicken the curry, for 5-6 minutes.
Remove from heat, and squeeze the lime or lemon juice on top.
Garnish with chopped coriander leaves and serve with steamed rice.
FISH AND TOMATO TENGA
Ngredients
• 1/2 kg- fish, cleaned, washed, and smeared with Turmeric and salt and lightly fried
• 1/2 kg - ripe red Tomatoes
• 1 tbsp - boiled and mashed Potatoes
• 2 tbsp - Mustard oil
• 1 tsp - Fenugreek seed
• 2 tsp - onions, finely chopped
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Assamese Cuisine
• 400 ml - water
• A bunch - Coriander leaves ,washed and chopped fine
• 2 -green chillies
• Salt to taste
• 1/2 tsp - Turmeric
• 1/2 tsp - Sugar
• 1 tbsp - Lemon juice
How To Make Fish And Tomato Tenga

Heat oil in a pan and saute fenugreek seeds and onions for a min.
Add mashed potatoes and fry till light yellow.
Add tomatoes, turmeric, salt and fry until the moisture evaporates.
Add some water and boil.
Add the fried fish.
Cover the pan and simmer for about 10 minutes.
Add chopped coriander, green chillies and sugar. Simmer for 1 min.
Add lemon juice and transfer to a serving dish.
Serve hot with steamed rice.
OU TENGA DHEKIA ARU MAASOR JOOL
Ingredients
• Fish- 200 grm (you can use any type of fresh water or river fishes....Here I have used
Bhangon fish)
• Half Ou Tenga (elephant apple)
• Dhekia (Fiddlehead Fern) - 1-2 bunch
• a pinch of turmeric powder
• salt to taste
• 1tsp Mustard oil
• 1/2 tsp mustard seed
• 1 whole green chilly
• 1 tsp rice flour
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Method
Clean and wash the fishes carefully. In a big bowl add salt and turmeric powder in the
fishes and rub it with your hand.
Heat mustard oil in a pan and fry the fishes for about 5-6 minutes. When it turns golden
brown in color keep the fried fishes aside.
Wash the Dhekia xaak and chop the tender parts. keep aside.
Cut the Ou Tenga into medium pieces and boil in a pressure cooker adding some water
and a pinch of salt to it (to reduce cooking time).
In a pan, heat the mustard oil and add 1tbs mustard seeds, turmeric powder, chilly and
salt.
Add boiled Ou tenga pieces along with the boiled water.
If necessary add another glass of water and simmer for a minute.
Mix the rice flour with a little water to make a light paste and add to the pan.
Now add the dhekia xaak to the pan and cook for 5 minutes .
In the boiling stew add the fried fishes and cook for another 10 minutes
Finally, it is ready to enjoy the most popular Assamese sour curry with steamed rice......
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Assamese Cuisine
NARASINGH MASOR JHOL
Ingredient
• Curry Leaves - to make a paste of about half a cup
• Boiled baby potato - peeled
• Fish - The best candidate is Kawoi (in Assamese) /Koee (Bengali) / climbing perch
(Anabas testudineus). If not available, then you can try with either Rahu or Magur -
Half Fried
• Garlic cloves - 4 to 5
• salt, red chilly and a little oil
Method
Add about 5 glasses of water to the curry leave paste, keep aside. Heat a big pan or Wok
of adequate capacity to make the curry. Add the garlic cut into pieces. Let the garlic
sputter till brown. Add the potato to the oil, add salt and red chilly. Fry a little bit ( say
about two minutes) Add the Curry leave juice to the pan. Let in come to boil. Add the half
fried fish pieces ( About 4 Big Pieces). Let it boil till the water comes to half. Taste for salt.
Mesh some potatoes for a little thicker curry and taste. Serve with rice.
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RED BERRY (BOR) PICKLE
Ingredients
• 1/2 kg - sun dried red berries
• 250 gms - Jaggery
• 1 tbsp - aniseeds
• 1 tbsp - cumin seeds, boil and pound coarsely
• 1/2 tsp - Fenugreek seeds
• 1/2 tsp - Mustard Seeds
• 1/2 tsp - nigealla seeds
• 1 tbsp - chilli powder
• 1 cup - Mustard oil
• Salt to taste
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Assamese Cuisine
How To Make Red Berry (Bor) Pickle

Add very little water to crushed jaggery and allow it to melt on slow fire.
Add the berries and powders and stir cook till contents are thick.
Heat oil separately and pour over the prepared pickle.
PANITENGA
Strong in taste Panitenga or mostly known as Kahudi is a very unique fermented recipe
from Assam which is mostly served with an Assamese meal as a side dish.
Ingredients
• Black Mustard seeds - 100 grms
• 1/2 cup thekera Tenga pulp,(mangosteen pulp/Garcinia pedunculata) or Tamarind
pulp or Lemon juice
• Banana leaf - 1 no (Tender the leaf by heating on fire)
• Salt to taste
• Chilly powder - 1 tsp (optional)
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Method
Wash the mustard seeds carefully and leave them to dry completely.
When the seeds became completely dried grind them ( keep in mind that don’t grind the
seeds into a fine powder form).
Add the all ingredients and the souring agent of your choice(Here I have used Thekera
Tenga pulp (mangosteen pulp/Garcinia pedunculata)).
Mix them well and knead to get a dough out of it.
Now wrap the dough with a banana leaf and tie with a string carefully to make a parcel
or small packet as shown in the picture.
keep the parcel inside a container and let it mature for about 3 to 4 days...
After 3-4 days Panitenga or Kahudi will be ready to serve.
PANTA BHAT
Panta bhat might be the commonest dish in Bengali cuisine, which is prepared from
leftover food alone. Although, panta means “soaked in water” and bhat means “rice”,
it is simply a preparation of lightly fermented rice. The leftover rice is soaked in water
overnight and usually eaten in the morning the next day with green chili and salt (some
like to add roasted dry chili and onion as well).
It generally tastes sweet and sour (actually it acquires the sourish taste only due to the
process of fermentation so it is more sour than sweet) and is, especially, a very popular –
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Assamese Cuisine
and essential – breakfast during the summers in the rural areas. Apart from that, another
specialty of Panta Bhat is that it is one of the main dishes in the festivities of Ranna Pujo
(literally, “cooking festival”) and Poila Boishakh (Poila Boishakh is the first day of the
Bengali calendar) celebrated by Bengalis on both sides of the border, that is, West Bengal
and Bangladesh respectively.
And it is not only very, very easy to make but it also has nutrients like riboflavin and
Vitamin B and minerals such as iron and zinc, all essential and vital to good health and
energy (which is also the reason why it is so popular in the rural areas).
Ingredients
• Leftover rice
• Water
• Salt
• Chili – green chili or roasted dry chili
Steps
Soak the leftover boiled rice in water overnight at room temperature to ferment. The rice
should be ready by the next day, soft and mushy (well, during the summers, it takes only
a night to ferment the rice at room temperature here). Add salt to taste and chili.
Shukno Daal or Dried Red Lentils

To begin with, “Daal” (actually pronounced dahl) is the Bengali word for lentils. “Mushur
Daal” is Red Lentil. Daal is a thick stew prepared from pulses and a staple dish in India,
Bangladesh and Pakistan. It is literally made every day for lunch or for dinner in these
parts of the world.
The popularity of Daal lies not so much on the fact that it is easy to prepare but it is
mainly because of it’s rich contains in protein that it is a part of peoples’ regular diet here.
In the commonest preparation of Daal, it is at first boiled in water with a pinch of turmeric,
then salt is added, and finally, a fried garnish at the end makes it ready to serve. Dried
Red Lentils, that is, Shukno Daal is simply prepared from leftover daal. The leftover daal
is cooked over low flame so as to dry up the water and your Shukno Daal is ready in two
minutes. Panta Bhat and Shukno Daal, especially, make for a very delicious meal.
POSOLE ROJO
Ingredients
• 3/4 cup dried chiles de arbol
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• 4 or 5 dried ancho chiles
• 6 cloves garlic (2 smashed, 4 finely chopped)
Kosher Salt
• 2 pounds boneless pork shoulder, trimmed and cut in half
• 2 teaspoons ground cumin
• 2 tablespoons vegetable oil
• 1 large white onion, chopped
• 8 cups low-sodium chicken broth
• 1 tablespoon dried oregano (preferably Mexican)
• 1 bay leaf
• 3 15-ounce cans white hominy, drained and rinsed
Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for
topping.
Directions
Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as
possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles
with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer
the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and
1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl,
pushing the sauce through with a rubber spatula; discard the solids.
Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil
in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally,
until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat
to medium high. Push the onion and garlic to one side of the pot; add the pork to the
other side and sear, turning, until lightly browned on all sides, about 5 minutes.
Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to
3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the
heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until
tender, about 3 hours.
Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart,
about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly
chop and return to the pot. Add some water or broth if the posole is too thick. Season with
salt. Serve with assorted toppings and the remaining chile sauce.
•
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4
BENGALI CUISINE
B engali food that originated and evolved in the region of Bengal situated in the eastern
subcontinent of India (presently divided into West Bengal in India and a separate
nation called Bangladesh) is rich and varied in its platter starting from snacks to main
courses to sweets. Although the food habits, tastes, preferences and choice of items vary
with different districts, communities and religions, the basic course generally remains the
same with rice and fish playing a dominant role. Probably this is why a Bengali is often
typified as a ‘Maache-Bhaate-Bangali’ where Maach means fish and Bhaat means boiled
rice in Bengali. A Bengali meal follows a multi-course tradition where food is served
course-wise usually in a specific format, marking it as the only meal of the subcontinent to
have evolved such convention. It is quite similar to the present day service à la russe style
of French cuisine. Generally a Bengali meal starts with a ‘Shukto’ (a bitter preparation)
followed by ‘Shak’ (leafy vegetables), Dal (pulses), variety of vegetables, fish/mutton/
chicken/egg curry, chutney (sweet-sour saucy item) and ends with sweet dish like curd
and other traditional sweets like sandesh or rosogolla. With time Bengalis have embraced
different culinary influences as well including that of the Mughlas, Chinese and British
subtly twisting these to suit their own taste-buds.
Features of Bengali Food

Bengal, with rich cultivating land, has traditionally been an agrarian society. The practice
of multi-cropping is quite common in Bengal which has earned a fame for producing
varied and good quality rice. Variety of vegetables and fruits are grown here round the
year. The coastline region is also abundant with rivers like the Ganges, Padma, Meghna,
Damodar, Mayurakshi, Teesta and Rupnarayan among others and other water bodies
like ponds and lakes that offer the populace a wide variety of fish like ruhi, katla, pabda,
tangra, koi, hilsa, pomfret and bhetki and other sea animals like shrimp, prawn and crabs.
Cattle primarily used for agriculture and dairy farming in the region are prime source of
variety of dairy products in Bengal starting from ghee, butter, curd and a huge variety
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of sweet dishes. Traditionally ghee and mastered oil were used for cooking, however the
former has now been replaced by refined oil by the more modern and health conscious
Bengalis. However it still finds place in different delicacies and special items to enhance
taste and although not quite often but is still savoured with hot rice. Thus the products
cultivated and found regionally dominate the platter of a Bengali.
A daily meal of a Bengali comprise of various items served course-wise however is
much simpler than the ones prepared during occasions and festivals. Fish, mutton, goat,
chicken and eggs of chicken and ducks are usually consumed across Bengal while beef is
consumed by the Muslim community. Mustard oil is mostly used in preparing different
dishes barring a few delicacies. Use of whole black mustard seeds either as phoron or as
a paste in different cuisines are also very much in league with Bengali dishes. Kashundi,
a special sauce prepared out of mustard paste is savoured with Shak served with boiled
rice and with different other fried items like fish fry.
Common Spices Used in Bengali Cuisine

A variety of spices and their mixes are used in preparing Bengali cuisine, the common
ones being halud (turmeric), jira (cumin), dhone (coriander) radhuni (wild celery seeds),
kalo jeera (black onion seeds), dried red chilli, bay leaves, shorshe (mustard), poshto
(poppyseed), methi (fenugreek), mouri (fennel), peyaj (onion), ada (ginger), narikel (ripe
coconut) and a combination of five spices called panch phoron which comprise of kalo
jeera, cumin, black mustard seeds, fenugreek and fennel. Phoron that is frying the spices
singly or in combinations either at the beginning of preparing a recipe or adding later to
it plays a dominant role in Bengali cooking style. Use of whole black mustard seeds either
as phoron or as a paste in different cuisines are also very much in league with Bengali
dishes. Kashundi, a special sauce prepared out of mustard paste is savoured with Shak
served with boiled rice and with different other fried items like fish fry.
Daily Meals of a Bengali Family

The Bengalis who are known to be foodies not only relishe different delicacies but also
take pleasure in serving guests or ‘athithis’ who they consider as Narayan (Lord Vishnu).
Kitchen not only marks an important spot in a Bengali household but also probably
remains the busiest section of the house since dawn. The four meals throughout the day
comprise the usual breakfast, lunch, snacks and dinner.
Breakfast
As rice plays a prominent role in a Bengali platter, it has its reflections in breakfast also
- the form may differ though. Traditionally a usual day breakfast may comprise of rice
in puffed form called ‘muri’, in beaten form called ‘chira’ or in fried form called ‘khoi’.
Vegetables, milk and fruits are also consumed during breakfast. In rural areas the rice
left over after dinner is kept in a pot with water in it which gets slightly fermented
the next morning. This rice popularly called ‘pantha bhat’ is consumed as breakfast the
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next morning and is a very common form of breakfast in villages. Special wheat-based
items like luchi (round and small in shape, deep-fried and puffed homemade bread),
porota (triangular or round pan fried homemade bread with or without stuffing) and
kochuri (stuffed luchi) served with hot dal or alurdum (a spicy and extremely luscious
dish made of potato) are some of the items that are usually prepared during weekends,
holidays or on special occasions. The stuffing can be different, but the most usual is
peas and dal. However along with the traditional dishes Bengalis have also incorporated
healthy and less time consuming breakfast items of the day such as oats and cornflakes
among others.
Lunch/Dinner
The course-wise lunch or dinner more or less comprise of similar set of items such as dal,
vegetables, non-veg items like fish or meat and desserts barring a few changes. While
the meal starts with a preparation of bitter vegetables and herbs called shukto during
lunch followed by shak or leafy vegetables like palong, and spinach among others these
two items are usually avoided during dinner. Shukto, which is considered to have high
medicinal value can be a simple fry of different forms of bitter gourd or herbs like neem,
a mix of steamed bitter vegetables with boiled potato or a well prepared and delicious
mixed vegetable containing these ingredients. The latter often remains a starter in many
of the Bengali occasions. Shak is generally consumed in fried form and sometimes added
in mixed vegetables as well.
Next come dal with a number of varieties like mug dal (split green gram), mushur dal
(split red lentils), and arhar dal (split ed gram) among others complimented with mashed
potato or deep fried vegetables called bhaja such as aaloo bhaja (finger chips), begun
bhaja (fried brinjal) and potol bhaja (fried pointed gourd or parval). Sometimes these
vegetables as also chopped onions are coated with besan and deep fried which are then
referred as ‘tele bhaja’. Posto bora that is poppyseed paste deep fried in balls as also
maacher dimer bora that is fish eggs specially that of ruhi and katla mixed with other
ingredients and deep fried are some of the other delicacies that accompany dal on special
occasions of the Bengalis. Naksha bori bhaja that is beautifully designed and sundried
lentils made by rural women are also deep fried and savoured with dal.
Items comprising of vegetable referred as ‘torkari’ follow which can be cooked alone,
in combinations as also with non-veg ingredients. When it comes to vegetables, the
Bengalis excel in preparing umpteen numbers of recipes from the varied choice of
regional vegetables available round the year. Not only that they are quite accomplished
particularly the ones from Bangladesh or migrated from there to West Bengal in
preparing delicious and mouth-watering dishes made out of often rejected parts of
veggies like leaves, peels and stalks. This section of Bengalis also thrive in making
appetizing cuisines like bhapa (steamed) fish and vegetables that are prepared in
different fuel-efficient procedures like placing such items in a covered bowl atop pot
of boiling rice. Coming back to vegetables, some purely veg dishes include doi potol,
mochar ghonto, chorchori, alurdum, dhokar dalna, lau ghonto, chanar dalna and many
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more. Dishes like chhyanchra, lau chingri, echor chingri, potoler dolma/dorma are
prepared using a mix of veg and non-veg items.
The next course in line would be one or more non-veg items that are generally segregated
into jhol, a light stew like preparation; jhal, a more spicy and hot one; kalia, a rich and
gravy preparation; and korma, a more sweetish form. Some of the most revered fish
delicacies of Bengal include ruhi maacher kalia, tel koi, chitol maacher muitha, ilish
maacher paturi, ilish maach bhapa, pabda maacher jhaal and chingri maacher malaikari
among several others. Mutton preparation like kosha mangsho or hot and spicy meat
and kochi pathar jhol are among the favourite dishes of the Bengalis, especially enjoyed
during lazy weekends and other occasions.
After the main dishes comes the sweet and sour chutney, a slightly thick and saucy item
that can be made of tomatoes, pineapple, papaya, mango, tamarind or with a mix of
different fruits including the dry ones. It is generally complimented with a papor or
papadum which is made of dal or sago or potato generally roundish in shape either deep
fried or roasted.
Last but not the least comes the sweet dishes. Bengalis are famous for their vast variety
of sweet items starting from misti doi (sweet curd), rosogolla, variety of sandesh, payesh
(rice in thickened milk) and many more. New rice, rice flour, khejurer gur that is date
palm syrup, milk and coconut are used to prepare a variety of sweet dishes during Poush
Sankranti which falls in the Bengali month of Poush when the Bengalis celebrate the
harvest festival called ‘Poush Parbon’. Some of the most famous and mouth-watering
dishes prepared during this time are pati sapta pitha, puli pitha, Gokul pitha, chitoi pitha
and payesh among others.
Snacks
Traditional snacks of Bengalis are also varied such as muri with tele bhaja; jhal muri (muri
mixed with chopped onion, boiled potato, cucumber, tomato, different spices and other
ingredients); chira bhaja; and singara (samosa) that is a dry potato torkari which may
also include peas and cauliflower during winter stuffed in a wheat envelope triangular in
shape and deep fried.
Mughal, Colonial & Other Influences

Bengal has a rich and significant past that includes rule of several dynasties and empires
including that of foreign invaders like the Mughals and the British. It also witnessed
presence of many other foreign communities like that of the Chinese, the French and
the Dutch among others. Gradually the ever gastronomic Bengalis embraced many of
the delicacies of such foreign communities. Amongst the famous and popular ones are
the Chinese foods like chowmin, Chinese soups, Chilli Chicken; the Mughlai cuisines
from the Mughals like biriyani, kababs and murg tandoor; and the varied range of baked
confectioneries, chops and cutlets among others from the British. The most significant
of these is perhaps the habit of drinking tea influenced by the Christian community. A
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Bengali today perhaps starts a day with a cup of tea and biscuits and the beverage has
become an integral part of the community whether savoured individually cherishing
some me time or while storming up a discussion or having a gala time with family,
friends and associates.
Influence of Widows on Bengali Cuisine

Traditionally Hindu widows spent a highly restrained and suppressive life within the
household and were barred from most of the social and family functions. They had
to lead a highly monastic life and were expected and allowed to take interest only in
religious pursuits. They followed strict vegetarian diet with restriction in it as well. A
Bengali widow was not allowed to eat mushur dal, onion and garlic, hardly used to get
expensive spices and ingredients like cloves, saffron and dry fruits. However ginger
was allowed which found place in many of their recipes, some of which happened to be
highly innovative and delicious. Even some preparations made out of rejected and left
over ingredients like vegetable peels and spinach ends can no doubt give competition to
the high-end cuisines made by skilled chefs
RASGULLA
• Prep Time : 10 Minutes
• Cook Time : 40 Minutes + Time to set paneer (4hrs)
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Loved by all, the traditional Bengali sweet, here’s for you the Rasgulla recipe. Soft and
spongy balls made of fresh paneer and dipped in sugar syrup. You just cannot have only
one!
Ingredients
• 2 litres low fat milk - boiled and refrigerated overnight
• 1/4 cup lemon juice - mixed in 1/4 cup water
• 1 tsp refined flour (maida) or semolina
• 4 cups thin sugar syrup - flavored with cardamom or rosewater
Method
Remove whatever cream that forms over the milk.
Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.
Does not matter if you do not use up the whole solution.
Shut off the heat and leave mixture to rest for 5 minutes.
Drain off water and leave the paneer in a colander for at least 4 hours.
Mash paneer very smooth (no grains).
Add the flour/semolina and mash some more.
Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks)
in the mean time.
Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed
up (about 20 minutes).
Let cool, squeeze out of the water, transfer to syrup, chill and serve.
GURER NARU
Gurer Naru (Coconut Jaggery Laddoo) and Narkol Sondesh (Coconut Sondesh) are the
integral part of Bengali celebrations and Pujas. I’ve grown up seeing my Mom, Granny
and all my Aunts making Naru whenever any puja takes place in our home or special
occasions like Bijoya Doshomi (The 10th day of Durga Puja) happens. This is a part of our
festivity and culture.
Recipe of Narkel Naru / Coconut Ladoo / Sweet Coconut Balls : for 25 pieces.
Ingredients
• Shredded Coconut : 1 packet / 340 gm / more than 4 cups
• Evaporated Milk : 1 can
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• Whole Milk : 2 cups
• Condensed Milk : 3/4 cup. ( if you want you can use the full can too)
• Sugar or Brown Sugar : half cup or little less or more than half cup, as per the desired
sweetness
• Green Cardamoms - 2 or 3 ( crushed )
Method
1. Thaw the coconut, if you use frozen coconut.
2. Take a heavy bottomed pan and add the coconut. Then Stir it on low flame for 4 to 5
minutes.
3. Add the whole milk. Once the coconut and the milk mixture will start bubbling, add
the evaporated milk and the condensed milk to the pan. Mix it all together and let it
cook on low to medium heat.
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4. Add the sugar and keep stirring till the coconut is cooked. Once the milk almost dries
up and the coconut mix comes out clean from the sides of pan add the cardamom.
Again give some stirs and check the sweetness.
5. Turn off the gas and let the coconut mixture cool down. Once the mixture is cool
enough to handle but still it is warm, make some little balls by rolling between your
palms. Store them in an airtight box and refrigerate it or you can keep it out for 2 to
3 days. Enjoy Narkel Narus!
ROSHMALAI
Ingredients
• For Rabri/Milk gravy
• 1 liter Whole milk
• 2 tbl spoon of powder milk
• Sugar to taste
• Cardamom and cinnamon
For Malaichop/ rasmalai

• A little more than 1/2 cup (half cup) of full cream powder milk ( like half cup + 2 tbl
spoon)
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• 1 beaten egg ( medium)
• Less than 1 teaspoon ghee ( level)
• 1 teaspoon sugar
• a little more than 1/4th teaspoon baking powder
Procedure
1. Boil the milk with cardamom and cinnamon and reduce a bit . Add Sugar and
powder milk . Stir continuously or else it may get burnt at the bottom.
2. In the mean time prepare the dough. Combine egg, ghee and sugar together
. In another bowl combine powder milk and baking powder . Mix the egg
mixture with it. It will form a very sticky dough. Keep it in the refrigerator for
5 minutes.
3. You may find difficulties shaping the milk balls from that sticky dough .Grease your
hand with ghee and make balls from the dough . Add the balls into the milk when
it is in the boiling point . Just because the dough was sticky , you may not make
fully round shape. Don’t worry . It will fall flat into the milk and will give the shape
of malaichop. Cook at medium flame until doubles up . Flip over the sweet balls
carefully ..Don’t cover with lid.
4. After doubling up reduce the heat a little more and cook uncovered at medium low
flame for at least 10/15 minutes. It will get bigger in size . Mine one is three times as
big as the ball I made !!!!! :)Take out the cinnamon ,cardamom from the milk.
Your malai chop is ready!
PANTUA
Ingredients
For the pantua dough

• 1 cup milk powder
• 1 cup chhana or ricotta cheese
• 2 heaped tablespoons all purpose flour (moida)
• 1 tablespoon semolina (suji)
• 1 tablespoon ghee
• pinch of salt
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• 1 tablespoon coarse sugar
• vegetable oil for deep frying
For the syrup:

• 2 cups of sugar
• 1 cup of water
Directions
1. First mix the ingredients in a bowl and knead well to form a dough.
2. Now divide the dough into small balls and fill the center of each ball with either
nokul dana, or a cardamon (elaj) or a raisin. (This recipe will make about 10-12
pantuas).
3. Roll and shape the balls in the palm of your hand carefully ensuring no cracks in the
dough
4. Next heat up the oil for deep frying in a wok on high heat and then set to low heat.
There should be enough oil in the wok to submerge the pantuas.
5. Test the oil with the first pantua to see if the oil is hot enough. The pantua should
first sink and then rise and float. It usually takes a long time to brown on the low
setting so you need to be patient here.
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6. Once all the balls are fried to a nice brown color take them out of the oil and allow
to cool for 10 mins.
7. In the mean time, mix the 2 cups of sugar in the water and boil for 5-10 mins to make
a syrup of medium consistency ( not too runny or not too thick).
8. Once the syrup is ready, drop the fried balls into the syrup and boil for 1-2 mins and
then leave in the wok to soak up the "rosh"!
9. Serve hot or cold with syrup- at least two per person :)
BENGALI LUCHI
Ingredients
• 3 cups All Purpose Flour (Maida)
• 2 tablespoons Ghee
• 1/2 teaspoon Salt
• Cooking oil, for deep frying
• Luke Warm Water, for kneading
• Directions for Bengali Luchi Recipe (Traditional Bengali Style Fried Puffed Indian
Bread)
To begin making Bengali Style Luchi, first sift the flour with salt once into a large mixing
bowl.
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Add oil or ghee to the same bowl and mix till incorporated.
Make a well in the middle and add 1/2 cup of warm water. Gently mix the water and flour
and start kneading with your fingers.
Gradually add more warm water as needed will the dough becomes easy to knead into a
dry ball that is firm to touch, but soft and pliable when rolled.
Knead for about 3-4 minutes till you have a smooth dough, like you will need when
making poori.
Cover with the dough with a wet muslin cloth and let it rest for 15-20 minutes.
When you already to make the Luchis, divide the dough in to about 20 small round balls
of equal size.
Roll our each portion into a perfect ball, and using a rolling pin, roll out each dough ball
to 1/4 inch thickness and about 3 inches in diameter.
Proceed to roll them all out. Meanwhile, warm the oil in a kadhai placed on medium heat,
to begin deep frying the luchi.
When the oil is hot, gently slide the rolled out luchi, one by one, into the kadhai. Fry for
a minute on either sides, till they are puffy and cooked. Do not brown the luchis. The
traditional look is white puffed poori.
Remove from the oil with a slotted spoon and drain briefly on kitchen paper. Serve hot
with Cholar Dal or Aloo Dum.
ALOO TARKARI
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Ingredients
• 500 g - Potatoes
• 500 g - green Tomatoes
• 2-4 tbsp - Mustard Seeds
• 6 - Green chillies
• 1/2 bunch - Coriander leaves
• 4 - 5 tbsp - Mustard oil
How To Make Kancha Tomatoes Diye Alur Tarkari
Peel and cut potatoes and keep in water.
Cut the tomatoes into pieces.
Heat oil in kadai, splutter black cumin.
When it splutters, add and fry the potatoes, add salt and turmeric powder.
After a while add the tomatoes, saute, add mustard paste.
Simmer on low flame covered.
When done add chopped coriander leaves.
Serve.
SHUKTO
Ingredients
• Potato: 1 (cubed)
• Pumpkin: 150 gms. (cubed)
• Bitter gourd: 1 (cubed)
• Bottle gourd: ½ (cubed)
• Dry red chilli: 4/5 (strictly for chilli lovers like me; rest of you, please skip this step)
• Eggplant: 1/3 (cubed)
• “Bori”: Handful
• “Panch foron”: 1 ½ tsp
• (Methi seeds, Cumin seeds, Nigella seeds, White mustard seeds, Funnel seeds)
• Black peppercorn: 4-5
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• Coconut paste: ½ tea cup
• Poppy seed paste: 4 tbsp (use 5-6 green chilli and 4 tsp poppy seed and as little water
as possible to make a fine paste of it)
• Cashew paste: 1 tsp
• Mustard paste: 1 tsp
• Milk: ½ tea cup
• Khoya: 2 tsp
• Sugar and Salt to taste
• Ghee
• Vegetable oil
Preparation
Fry all the vegetables separately with a pinch of salt. You don’t need to deep fry them.
I always prefer to sauté all the vegetables in a covered pan. It saves time and energy
both. (Not to forget the gas and oil too.)Once all the veggies are done, keep them aside
separately.
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Heat 1-2 tbsp ghee in the same pan and add dry red chilli, “Panch Foron”, and black
peppercorn with little sugar. Let them crackle.
Now reduce the flame and add poppy seed paste. Keep mixing until it blends well.
Gradually add mustard paste, coconut paste and cashew paste and mix well.
Once you can see oil oozing out from the masala, add milk little by little by one hand
while keep mixing it with other hand. Keep stirring to avoid sticking at the bottom.
Add water if required. Slowly increase the flame and let it boil for maximum 1 min.
Adjust seasoning by adding salt and sugar at this point.
Now, it’s the show time for the veggies as they are coming back in front foot again. Add
all veggies in the pan one by one and keep mixing them together with a very light hand
so that veggies don’t get mashed.
In the mean while fry the ”bori” in a separate heavy bottomed pan and at this point of
time add the “bori” in the veggies. Give it a very good stir.
Now add 1/2 cup warm water in the pan and mix lightly. Cover the pan for 2/3 mins and
keep it on low flame. It will help veggies and “bori” to absorb the flavors.
Once you can spot oil on top of the curry along the edges of the pan, you will know your
shukto is done.
Now it’s the time to turn your regular shukto into a royal one! Add the khoya with
the shukto and mix with a very light hand. Be careful not to make your curry messy.
If you are worried about it is always better to perform this step directly on the serving
bowl.
Shukto
Fill up your bowl with shukto and sprinkle the khoya on top along with ghee. Though
I don’t like khoya chunks on top of my shukto, whenever I’m in hurry I actually do this
trick. And trust me, it never turn me down, not a single time. So, enjoy!!!
ALOO POTOL
While exploring the Bengali cuisine, one might notice that the potato is a chief ingredient
of most dishes and the Aloo Potol is no different in this regard. Its a great addition to a
meal.
• Aloo Potol Recipe
• Difficulty Easy
• Rating 7.4 / 10 (14 votes)
• Recipe Type Veg
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Ingredients
• 2 cups Potol (Parval), sliced in chunks
• 2 cups of Potatoes, peeled and sliced in chucks
• ¼ cup coarsely pounded Peanuts, roasted
• 1 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1 tsp Dry Mango Powder (Amchur Powder)
• 1 tbsp Garam Masala Powder
• 2 tbsp Gram Flour (Besan/Chick Pea Flour)
• ¼ cup Coriander Leaves, chopped for garnishing
• 2 tbsp Vegetable Oil (Sunflower Oil)
• Salt to taste
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How to make Aloo Potol

In a pan, heat the oil and add potatoes, potol, salt and all the other spices, except gram
flour, peanuts and chopped coriander.
Sauté the ingredients and simmer it by adding ¼ cup of water.
Lower the heat to medium flame and cover the pan, stirring occasionally until it is well
cooked.
Add gram flour and peanuts and simmer for another 5 minutes.
Garnish with chopped coriander leaves. The yummy Aloo Potol is ready to be served.
CHUM CHUM
Chamcham is a traditional Bengali mithai. It is prepared with freshly prepared chena. After
boiling Chamcham cool it completely and stuff it with your favorite filling. Chamcham is
more delicious then normal rasgullas.
Ingredients
• For Bengali Cham Cham
• Milk - 1 liter (5 cup)
• Lemon juice - 2-3 tbsp (2 lemons)
• Sugar - 2 cup (450 grams)
• Ararot - 1 tbsp
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For stuffing:
• Mawa - ¼ cup (60 gram)
• Cardamoms - 3-4 (peel and make powder)
• Powdered sugar - 2-3 tbsp (30 grams)
• Pistachios - 7-8 (thinly sliced)
• Kewada essence - 2-3 drops
• Yellow color - less then 1 pinch
How to Make Chena

Take milk in any utensil and place it on flame for boiling. When milk starts boiling turn
off the gas and let it cool down (it should be 80% hot).
Add water in lemon juice. Add little amount of lemon juice at a time in warm milk. Milk
will start to coagulate. Stop adding lemon juice when milk coagulates completely. Now
strain the coagulated milk in any muslin cloth, (place the cloth on top of sieve and pour
milk on the cloth). All water will get collected in the utensil kept beneath and chena will
be collected on the top. Pour some cold water on the chena and wash it nicely. With this
chena will become cool and lemon flavor will get washed.
How to Boil Chamcham

Mix 2 cup sugar and 4 cup water in a pressure cooker and place it on flame for heating.
Meanwhile make Chamcham from chena.
Divide chena in 8 equal parts, take one part and bind it nicely like a ladoo. Now give
Chamcham an oval shape and place it on a plate. Like wise prepare all Chamcham balls.
Sugar-water has started boiling in pressure cooker (don’t make thread sugar syrup,
just boil it so that sugar melts). Add all prepared Chamcham one by one in boiling
water. Cover the pressure cooker with lid. When it whistles for once, reduce the flame
and cook Chamcham for 7-8 minutes. Now turn off the gas and place the cooker in any
utensil carrying cold water so that it becomes cooled quickly or place it under water
tap
Open the pressure cooker and take out Chamcham in any big bowl along with sugar
syrup. Stuff Chamcham when it cools down completely.
How to Stuff Chamcham

Peel cardamom and make powder. Mash mawa very finely with help of a spoon. Add
powdered sugar and cardamom and really well. Stuffing is ready.
After soaking Chamcham for 3-4 hours and cooling it down, take it out from sugar syrup.
Chamcham has become cold, sweet and hard. Take when Chamcham and slit it from
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center keeping it joint from one side. Keep Chamcham in one hand and stuffing it with
other hand. Garnish with 5-6 pistachios pieces. Like wise stuff all Chamcham.
Mouth drooling Chamcham is ready. You can serve them as it is or place them in freezer
and then serve they taste yummier. Store Chamcham in freezer for 7 days and enjoy
eating.
Suggestion
Make stuffing as per you taste like make a fine paste of cashew nuts, malai, rabdi, anjir or
dates and make a dry fruits stuffing.
For making mawa stuffing, roast the mawa or microwave it as this increases the shelf life
and taste of mawa.
ILISH MACHER JHOL

• Cooking Time : 45 mins
Ingredients
• 4 Hilsa Pieces
• 1/2 Egg Plant
• 1 Potato
• 2 Green chilly
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• 1 tbsp Black Jeera
• 1 tbsp Cumin Powder
• 1 tsp Turmeric Powder
• Salt to taste
• Mustard Oil
Cooking Procedure
Cut Egg Plant And Potato lengthwise.
Take the fish and clean it with water pat it dry.Marinate with salt and turmeric powder.
Heat oil in non stick kadai and shallow fry the fish. Keep aside the fish pieces.
Put rest of the oil in the kadai and fry the eggplant and potato. Keep aside.
Put Jeera to sparkle in oil and then add the Eggplant, Potato and Green Chilly. After 1min
add the cumin powder , turmeric powder, salt to taste , fried fish and water into it for
boiling and let it simmer for few minutes.
Serving Suggestions:
Serve with rice
KHEER PULI PITHA
Ingredients
• 1 liter Milk
• 200 grams Palm jaggery, crushed
• 1-1/2 teaspoons Cardamom Powder
• 100 grams Rice flour
• 1 cup Hot water
• 2 tablespoons Ghee
• 1 cup Fresh coconut, grated
• 1 pinch Salt
• 1 tablespoon Cashew nuts, chopped (optional)
• Directions for Kheer Puli Pitha | Bengali Pitha Recipe
For making Kheer Puli Pitha | Bengali Pitha Recipe, gather all the ingredients handy.
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Instruction For Making Puli

Sift rice flour, add a pinch of salt, ghee and hot water and knead to make a soft and supple
dough. Keep it covered with a clean kitchen towel.
Heat a non-stick pan, add in crushed palm jaggery and allow jaggery to melt on medium
heat. Keep stirring to avoid charring.
Once melted, add grated coconut, chopped cashews and half a teaspoon of cardamom
powder. Mix well. Keep stirring for a few minutes until well-mixed. Keep aside to cool
Inch out a lemon sized ball from the prepared dough and flatten between your palm
and fingers to make a flat disk. Scoop a tsp of cooled jaggery-coconut filling and place in
between the disk.
Fold the dough from one end and cover it up completely till all the filling is secured in.
This should take a crescent shape now. Press between fingers gently to close openings
in the dumpling if any. Fold in the protruded edge inwards to secure the folds further.
These folded edges appear like braids.
Repeat the process till all the dough is done and keep aside all Puli.
Instruction For Making Kheer/ Dudh Puli

Boil milk in a thick bottomed pan at medium flame to reduce it to half.
Add 1 teaspoon of cardamom powder and crushed palm jaggery(optional). Now here
you have to add jaggery as per your choice, if you want the dudh kheer to be mild, then
add very little jaggery, else more.
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Drop in the handmade puli, one by one carefully into the pan while the milk boils.
After adding all the pulis in milk, reduce the flame and allow them to cook with milk for
about 10-15 minutes.
Keep checking the pulis during regular intervals and make sure you boil them along until
they get properly cooked.
Turn off the flame and allow Kheer Puli Pitha | Bengali Pitha Recipe to cool.
Serve this creamy jaggery flavoured milk and puli either warm or you may refrigerate it
before serving.
CHOLAR DAL
Ingredients
• 2.5 cups chana dal/cholar dal/split and husked Bengal grams
• 3 small green cardamom
• 2? stick cinnamon
• 1/2 teaspoon cumin seeds
• a generous pinch of hing/asafoetida
• 2 -4 red dry chili pepper
• 1 tejpatta/Indian Bay leaf
• 2 inch fresh ginger, grated/made into paste
• 2 tablespoon grated fresh coconut
• fresh coconut slices (about 4 tablespoons ) + 1.5 teaspoon oil
• 3-5 teaspoon sugar, or to taste
• salt to taste
• a couple of tablespoon raisins (optional)
• fresh green chili pepper tor garnish – optional
Method
Wash the lentils until the water runs clear. Add enough water for the lentils to be
completely immersed and there should be an inch and a half of water above the level of
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the lentils. Add salt and turmeric and boil the lentils until tender but not breaking apart
or mushy. Each and every lentil should be separate and whole for this recipe. I use a
pressure cooker, but it can be covered and cooked in a pan/pot.
While the lentils are cooking, heat a tiny bit of oil in a pan and shallow fry the coconut
slices until golden. Drain and set aside.
Once the lentils are cooked and you are ready to temper/season the dal.
Heat ghee in a pan big enough to hold the cooked lentils. Pound the cardamom pods
to release the seeds. Add the cardamom and the cinnamon. A few seconds later add the
hing/asafoetida, cumin, bay leaf and the dry red chili pepper. When the spices sizzle, add
the cooked lentils, sugar, ginger, grated coconut to the pan. Simmer at low heat while
occasionally stirring, for about 10-12 minutes.
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Adjust salt and sugar. This dal is not supposed to be very soupy, but if you want to have
a runny consistency you may add water. If you want it thick, simmer to have the extra
water evaporate.
When almost done, add the fried coconuts and the raisins if you are using. Garnish with
pepper.
It is traditionally served with Luchi/Poori. But it can be served as a side/or soup or with
rice.
• Preparation Time : 15 minutes
• Cooking Time : 30 minutes
• Serves : 6 as a side
MISHTI DOI
• Portions :5
• Serving size : 1/3c
Ingredients
• 4 cups Milk (toned)
• 3 tsp curd
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• 1 c granulated sugar
• ½ tsp cardamom powder
Preparation
1. Boil milk in a heavy bottom pan. Reserve 1/3 c sugar for caramelizing, pour the rest
of the sugar and cardamom powder into the milk and boil till it reduces to 3/4th
measure.
2. Remove from fire and leave it to cool.
3. To caramelize, heat 1/3 cup sugar in a heavy bottom pan on low heat, until sugar
is caramelized to golden brown. Turn off the heat and add 25 ml of water to the
caramelized sugar.
4. Add this caramelized sugar to the milk and stir until it blends well.
5. Then add curd to the above when milk is just warm but not cool and mix well.
6. Pour in serving dishes or terracotta pots to set.
7. Put the firm yogurt in the refrigerator for few hours before serving.
Nutrients per serving:

• Calories: 277Kcal
• Protein: 6.5g
• Carbohydrates: 49g
• Fat: 6g
• Sodium: 39mg
• Phosphorus: 183mg
• Calcium: 244 mg
• Potassium: 184mg
DOI FULKOPI
Ingredients
• Fulkopi/Cauliflower 250 Gm
• Doi/Curd 4 Tbsp
• Onion Paste 1 Tbsp
• Ginger Paste 1 Tsp
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• Garlic Paste 1 Tsp
• Green chilli Paste 2 Pc
• Cumin Powder ½Tsp
• Coriander Powder ½ Tsp
• Onion slices 1(medium)
• Coriander Leaf Some
• Sugar ½ Tbsp
• Raisins/Kishmish 10-12
• Oil 2 Tbsp
• Salt as required
Instructions
Cut the fulkopi/cauliflower into small florets and wash them with water thoroughly.
Now marinate them with doi/curd, onion paste, garlic paste, ginger paste, green chilli
paste, cumin powder, coriander powder, sugar, salt and keep it aside for 30 minute.
Heat oil in a pan and fry sliced onion.
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When the onions are fried to golden colour then add the marinated fulkopi/cauliflower
and stir for some time.
Now cover the pan for about 5-7 minutes.
When the fulkopi/cauliflower are cooked then add raisins/kishmish and remove from
flame and serve.
SANDESH
• Preparation Time – 20 minutes
• Makes – 10-12
Ingredients
• 500 gms fresh paneer(home or store brought)
• 1/2 cup Sugar Free Powder
• OR
• 1/2 cup sugar powdered with 4 cardamom pods(optional)
• 2 tsp cardamom powder
• 3-4 strands saffron soaked in 1 tbsp warm milk
• 4 tbsp pistachios crushed coarsely
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Method
Take the paneer in a bowl.I used freshly prepared home made paneer and let it drip
till it was dry and very less moisture remained inside.Start mashing it by hand.Knead
it as you will knead a “roti” or “parantha” dough,using your knuckles and heel of the
hand.Knead it till it is completely mashed and like a dough.Now add the Sugar Free
Powder/powdered sugar and mix again till you can form a soft but firm ball with the
paneer. Now heat a non-stick pan on low heat and saute the paneer it it all “comes
together”.
Remember here we are removing the raw taste from the paneer,so it would take an
approximate of 4-5 minutes for the paneer to heat up.Once the paneer bonds together
cook for 1 minute more(by the watch) and take it off heat.More cooking will result in a
crumbly,powdery mix which will not taste good at all!!
Keep mixing and folding it till its no longer hot and gets automatically shaped in your
hand.
Shape into discs and make an impression in the center with the thumb or forefinger.
Fill the dent with crushed pistachios and refrigerate for the Sandesh to solidify.It will
taste best once refrigerated for approx 4-5 hours.
Serve with preferably a salt snack or as it is!!Both ways lipsmacking!!
BEGUN BHAJA
3Ingredients
• (used american measuring cup, 1 cup = 250 ml)
• Marination of baingan:
• 1 large eggplant/ baingan/aubergine/vangi (sliced into thin roundels) abt 200 gm
• 1 tsp red chili powder (optional)
• ½ tsp turmeric powder
• 1 tsp mustard oil (optional)
• making baingan bhaja:
• 2 tbsp poppy seed
• 1 tbsp gram flour (optional)
• 1 tbsp rice flour (optional)
• 2-3 tbsp mustard oil / sunflower oil for shallow frying the aubergines
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How to Make The Recipe?

Rinse the eggplant, wipe them with a napkin or cloth.
Slice them into thin roundels. You could immerse them in water with salt for 10-12 mins
to remove their bitterness or add 1 tsp sugar while marinating the eggplants. I skipped
both the method as was running short of time but got lucky as my baingan were not
bitter. However it’s better to remove their bitterness before frying them.
Sprinkle ½ tsp turmeric, 1 tsp red chili powder if using and salt as required.
Also add 1 tsp mustard oil which will help in coating the egg plants nicely and will also
help them in absorbing less oil.
Coat this mixture nicely over the eggplants. Marinate for 5 mins.
Heat oil in a pan.
Meanwhile spread 2 tbsp poppy seed, 1 tbsp rice flour if using and 1 tbsp gram flour is
using.
Coat the marinated slice of eggplant on both sides.
Shallow fry the coated brinjal on medium heat.
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Fry them on both sides until they turn golden brown in color and appear crisp.
Remove the fried aubergines and place aside. You could dab some paper napkin over
them to absorb excess oil.
Serve the begun bhaja warm as a side dish with any meal.
Notes
1. Shallow fry the baingan on medium heat else they might not fry evenly and get
burnt.
2. You could coat them with just poppy seed/rice flour/chickpea flour whatever is
available in your kitchen.
3. If you like more masala then add little garam masala or pepper powder to the
aubergines.
CHANAR JALEBI
Ingredients
• Paneer - 1 cup
• All purpose flour - 3 tsp
• Milk - 2 tsp
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• Sugar - 1.5 cups
• Water - 2 cups
• Cardamom - few crushed
• Saffron - few strands
• Oil - for frying
• Nuts - cashews, almonds or pistas for garnishing
Method
Preparation of Paneer
Check here to know how to prepare the paneer.
1. Mix the all purpose flour with paneer and knead to make a smooth dough. If you
need add little milk.
2. Take small portion of the dough and roll into rope like thing. Then make it into
spiral shaped or Jalebi shaped n keep aside.
3. Now in a vessel heat the oil with medium flame. When the oil gets heated, meanwhile
prepare the sugar syrup by adding water and sugar in another separate vessel. If
you need add some cardamoms and saffron strands. When sugar gets dissolved and
switch off when you get the single string consistency for the sugar syrup.
4. Now in the hot oil add the spiral shaped paneer slowly one by one.
5. When they turn to golden brown colour remove from oil and add it to the hot sugar
syrup.
6. Do the same for the rest of the jalebi and allow the Jalebi, to soak in sugar syrup for
1 to 2 hours atleast.
7. Serve it with some chopped nuts and sugar syrup.
MOCHAR GHANTO
• Banana Flower 1
• One medium sized potato Diced
• Cumin seeds ½ tea spoon
• Bay leaves 2
• Cumin and Ginger paste 1 tea spoon each
• Turmeric powder ½ tea spoon
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• Garam Masala paste(cardamom, cinnamon, clove) 1 tea spoon
• Grated coconut ¼ cup
• Oil 3 table spoons
• Salt and sugar to taste
The Recipe
Once the florets have been cleaned, chop them into small size. Boil this with little salt till
almost cooked. Remove water and keep florets aside.
Heat oil in a pan, add the cumin seeds and bay leaves, and once the seeds start to splutter,
add the boiled mocha. Add turmeric powder and salt, cover the pan with a lid, and allow
it to cook for 10 minutes on a slow flame.
In another pan heat some oil and fry the diced potatoes. Set it aside.
Open the lid of the pan in step number 2, add the mocha and gently cook it by tossing
and turning it several times.
Add ginger, cumin, and chili paste and mix them well. Also add a spoon of sugar to taste.
Add the fried potatoes and cook till all the ingredients are soft and the water has dried
out.
Add the grated coconut now and cook for another 2-3 minutes.
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Finally, add the garam masala mix.
Set it on a bowl and garnish with some more grated coconut on the top and a spoonful of
ghee (clarified butter). This dish goes very well with rice.
Tips
1. This is the basic recipe but an interesting twist Saimoon puts on this sometimes is the
addition of “daler bora” or lentil fritters. Since the mocha shrinks during cooking,
adding daler bora to this dish does increase its volume and tastes good too.
2. When peeling the mocha, apply some cooking oil/mustard oil to your hands to
prevent the sticky juices of the mocha from staining your hands.
3. If you are unable to get mocha where you live you can try this out with bean sprouts
but you will agree it is a poor substitute for the uniquely Bengali flavors of mochar
ghonto.
KALO JAM
• Prep Time : 15 minutes
• Cook time : 35 minutes
• Yield : 16-18
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Kalo jam/ kala jamun is a unique Bangladesh Sweet. It has similar taste like lalmohon/
golap jamun. But kalo jam / kala jamun has darkened texture because of using sugar and
more firm. I tried to simplify the process of making kalojam / kala jamun. To me making
any sweet is easy if you can keep or maintain temperature, using a range cooker can help
you to achieve this easily. So temperature needs to be medium and it needs to be slow fry.
If you fry it on high heat, its outside will be cooked; inside will be raw which will make
hard sweet.
Ingredients
For Kalojam
• 1 and 1/4 cups full cream milk powder
• ¾ cup semolina
• ½ cup self raising flour
• 2 tablespoon sugar
• 1/8 teaspoon nutmeg powder
• 150 ml thicken cream
• Red food color(optional)
• Oil to deep fry(I like to use 2/3 oil and 1/3 ghee)
• ½ cup Mawa
For Syrup
• 3 cups sugar
• Mace
• kalo-jam-1
How to Make
1. First put a sauce pan on heat with 4 cups water, sugar and mace. When sugar is melt
and syrup comes into boiling point boiling point, turn off the heat. Keep aside. We
need lukewarm syrup to soak the sweet.
2. Mix milk powder, self raising flour, semolina, nutmeg, sugar and cream. Add
thicken cream little by little and crumble it up. Don’t make it soft. It will nt be like
dough. It will be like crumbly cheese (chana).
3. Divide the dough into 16-18 balls and make each into cylinder shape.
4. Heat the pan on medium with oil for deep fry. When I say deep fry that it means
enough oil to deep the sweet while frying. Check the oil to put a little piece of dough
in the oil if it sizzles and comes up slowly .It means the oil is ready.
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5. When oil is ready (don’t make oil too hot, we will slow fry them), put the sweet in
the oil with care and fry it all side till it becomes dark brown.
6. Take out the sweet from oil and straight put into lukewarm syrup. Repeat the same
step for rest of sweet.
7. Soak sweet at least ½ hr. Take out the sweets from syrup and roll in mawa.
8. Serve kalo jam / kala jamun chilled.
Tips
1. If the dough becomes soft add milk powder and self raising flour 4:1 ration. Such
add 1/2 tsp flour and 2 tsp milk powder. on the other hand for hard dough add
cream.
MANGSHER SINGARA
Ingredients
For stuffing
• 250 gm mutton keema
• 4 tablespoon chopped onion
• 2 tablespoon ginger paste
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• 2 tablespoon garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon cumin seed powder
• 1 teaspoon garam masala powder
• Salt & sugar to taste
• 1/2 cup of mustard oil
• 1/2 cup of water
Preparation
• Heat the oil in a pan, sauté the chopped onion.
• Then add ginger-garlic paste, turmeric-chilli-cumin powder, salt
• and sugar according to taste & fry the spices properly.
• Add mutton keema and cook it well.
• Sprinkle the garam masala powder and keep aside.
• Stuffing is ready.
For Samosa
• 300 gm white flour
• 2 tablespoon vegetable oil
• 1 teaspoon salt
• 2 cup of lukewarm water
• 500 gm vegetable oil (for deep frying)
Preparation
Take white flour, oil, salt in a big bowl and make a tight & smooth dough.
Divided the dough in some balls.
Flat the dough balls and cut it in half.
Now form a hollow cone by attaching along the radius of the half circle.
Stuff the pre-cooked mutton keema in the cone and close the open portion with water.
Heat the oil in pan and deep fry the all samosa’s.
Keep it in a paper napkin to soak the excess oil.
Serve Mutton samosa with tomato sauce.
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DARBESH
Ingredients
• Oil – 750 ml, for deep frying
• Khoya or dried milk – 200 gms
• Big cardamom seeds – 1, crushed
• Baking powder – 1 pinch
• Besan or gram flour – 250 gms
• Cashew nuts – 2 tbsp
• Rice flour – 50 gms
• Nutmeg powder – 1 tsp
• Raisins – 2 tbsp
• Red and yellow colour – few drops
• Water – 4 cups, for syrup
• Sugar – 4 cups, for syrup
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Method
Making the bundis

1. Take rice flour, baking powder and besan in a bowl and whip them together with
water to make the batter. Keep in mind that it will be similar to the batter of a
pakora.
2. Split the batter into two equal halves. Add the red colour to one half of the batter
and the yellow color to the other half.
3. Take the oil in a pan and heat it. To the heated oil, add the batter. But make sure that
you pour the batter through a perforated ladle. As you deep fry, you will see the
bundis getting formed. But be careful not to over fry so that the bundis do not turn
crispy.
Making The Syrup

1. Boil the water in a pan. Add the sugar to the boiled water so as to make the syrup.
2. Next, dip the bundis in the sugar syrup. Simmer on medium flame for about 5
minutes and keep stirring frequently. Turn off the flame and cover it with a lid.
3. Let it cool down. But make sure that you mix nutmeg powder, raisins, khoya,
cashew nuts and the crushed cardamom seeds with the bundis when it is still a little
warm.
4. Use your hand to make round shaped bundi laddus.
5. Darbesh is ready.
KANCHKOLAR KOFTA CURRY

Kanchkolar Kofta Curry is a traditional Bengali recipe. Kanchkola is cooked almost
in every Bengali household and Kofta Curry made with this makes a very delicious
recipe.
Ingredients
• 2 medium sized Kanchkola
• 4 medium sized Potatoes
• 1 tablespoon Corn flour
• 1 medium sized Onion (finely chopped)
• ½ tablespoon Red Chilli Powder
• 1 tablespoon Ginger paste
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• 1 tablespoon Turmeric Powder
• 1 Bay leaf
• ½ tablespoon Cumin seeds
• ½ tablespoon Garam Masala
• Salt as required
Method of Preparation of Kanchkolar Kofta

Cut the kanchkolas into halves.
Now we will put them in a pressure cooker and add required amount of water and a
pinch of salt.
Bring it to boil to 3-4 mins.
After done let them cool.
In the meantime cut the potatoes into cubes.
Now remove the skin from the boiled kanchkolas and smash them totally.
Add a pinch of salt, a pinch of red chilli powder, a pinch of ginger garlic paste to the
mashed kanchkola.
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Mix the corn flour also to the mashed kanchkola.
Mix everything well to get a tight dough.
Now make medium sized balls out of it and keep them aside for frying.
Now heat oil in a frying pan.
Fry the potatoes first till they are light brown and keep them aside.
Deep fry those kanchkola balls one by one.
After frying keep them aside.
Now in another frying pan heat fresh oil.
Now add the bay leaf and the cumin seeds.
Once they start to splutter add the chopped onions.
Fry it till they turn light brown.
Now add the ginger garlic paste, turmeric powder and sauté well for 2-3 mins.
Now add the tomato puree and sauté for a min.
Add a pinch of salt as required.
Add the potatoes to it.
Next add 2 cups of water and bring it to boil.
When it is half done sprinkle garam masala from top and mix well.
At last add the fried kanchkola koftas to them and boil for another 5 mins.
Extra care should be taken so that the koftas do not break.
After cooking remove it from flame and garnish it with coriander leaves.
Serve it hot with plain rice or hot chapattis.
BHETKI MAACHER PATURI

Paturi recipe is a special way of cooking which we can apply for any fish, but here we
will discover the steps to prepare Bhetki fish paturi recipe at home. In Bengal we prepare
mostly Bhetki paturi or hilsha paturi. If you are a vegetarian, then go ahead and try this
with paneer or with some other vegetables. You will definitely enjoy the preparation as
well the food.
Ingredients
• For Bhetki Fish Paturi Recipe
• Bhetki Maach pieces (4-5)
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• 4 tbsp Mustard Oil
• 1 tbsp turmeric powder
• 1 tbsp Green chili paste
• 1/2 coconut grated
• 2 tbsp mustard powder
• Salt as per taste
• Pinch of sugar
• Banana leaves
Steps to Prepare Bhetki Fish Paturi Recipe

Wash the fish pieces properly and keep them separately in a plate.
In a bowl mix oil, turmeric powder, mustard powder, chili paste, grated coconut salt and
sugar.
Now add the fish pieces to the bowl and mix them all.
Carefully marinate each piece so that a good layer is created outside each fish and then
refrigerate them for 1 hour.
By the time wash the banana leaves properly and makes them dry.
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Next oil one side of the banana leaf in which the fish pieces will be covered one by one.
Put the fish piece on that and cover the leaf and bind/wrap the fish inside banana leaf
with some thread/string. Apply the same step for rest of the fish pieces.
Now heat a pressure cooker in a low flame.
Need to steam the banana fish wraps in that for 15 min. You can also use microwave to
cook them.
Fish pieces will be cooked inside banana leaf in a spicy mustard mixture.
Serve the banana leaf wrapped fish pieces with steamed rice. You can now open the wrap
and enjoy aroma as well as taste the juicy bhetki fish paturi recipe.
PAYESH
Chaler Payesh or Bengali Rice Pudding is a dessert, that has a perspective of its own for
Bengalis. Be it your birthday, your baby shower, your house-warming or be it Poush
Parbon, Chaler Payesh has a definite role to play. This sweet dessert has such an influence
on Bengal’s that it cannot be overlooked. It defines our Bengali culture and love for sweets.
For more Indian Dessert recipes, search here .
• Preparation Time : 5 minutes
• Serve For :4
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Ingredients
• Gobindobhog Chal (1/3 cup)
• Milk (800 ml)
• Bay Leaf (1)
• Cardamom (1/8 tsp) /crushed
• Sugar (6-8 tbsp)
• Cashew Nuts (1 tbsp)
• Raisins (1 tbsp)
Direction
Wash and soak the rice for 1-2 hours.
Soak cashew and raisins for an hour.
Add milk in a heavy bottom pan and bring it to boil. While boiling, add bay leaf into the
milk.
When the milk starts to boil, add the rice slowly to it. Remember to keep stirring the milk
continuously.
Allow it to boil in low to medium flame till rice gets cooked well but it should be firm
and soft without losing its shape.Generally rice takes longer time to cook. So keep mixing
every now and then and make sure it is not burnt in the bottom.
After about 20 to 25 minutes, when the milk has thickened and the rice grains have become
soft, add sugar, cashew nuts and raisins and cook for another 5 minutes.
By this time, milk gets evaporated add little hot water or more milk whenever
necessary.
Lastly add crushed cardamom, stir well and switch off the flame.
Cool the payesh for an hour and serve cold.
Tips
Always add the sugar in the end.
Allow it to cool, refrigerate and serve chilled.
This kheer would thicken as it cools down.
Keep stirring the kheer in between to prevent it from burning and sticking to the bottom
of the pan.
You can also use basmati rice or jeera rice instead of gobindobhog.
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CHITALER PETIR KALIA
Ingredients
• 1 kg - Chital Macher Peti (or any fish)
• 1 big Tomato, finely chopped
• 200 g Mustard oil
• Salt and Turmeric
• 1 bunch of Coriander leaves
• 1 cup beaten Curd
• 2-3 Bay Leaves
• Grind into paste:
• 1 big Onion
• 1 whole Garlic
• 1 piece Ginger
• 5-6 hot Red Chillies
• To grind (garam masala)
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• 2 Elaichi
• 2 long
• 2 Dalchini
How To Make Chitaler Petir Kalia

Clean the fish, dry it and rub with 1 tsp salt and 1/2 tsp turmeric.
Heat the oil in kadai and fry the fish pieces, covered, till golden brown. Remove and keep
aside.
Put the bay leaves in and the ground masala (except garam masala) with the chopped
tomatoes.
Fry and let the oil come out of it.
Put 1 cup curd and 1 cup of water.
Put the pieces of fish in the curry and lower the flame and let it boil for few minutes.
Put garam masala in it and cover it for 5 minutes
Garnish it with coriander leaves.
Serve hot with rice.
DAAB CHINGRI
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Relish the exquisite taste of authentic Bengali seafood. Sensational shrimps are mixed
with heart-warming masalas and cooked wrapped in tender coconut. This aromatic
delicacy will get you hooked forever.
Ingredients
• Shrimps, deshelled and deveined
• 1 large daab (tender coconut)
• 1 small onion
• 2 cloves of garlic
• 1/2 tsp green chilli paste
• 2 Tbsp mustard paste
• 1/4 tsp panch phoron
• 3 Tbsp mustard oil
• Salt
• Turmeric powder
• Wheat dough/aluminium foil (to seal the coconut)
Method
Scrape coconut flesh properly and make a smooth paste using the coconut-water.
Cut coconut-bottom and make it flat so that it can stand inside an oven or a pressure
cooker.
Cut its head in a slightly bigger round shape, it will help while stuffing.
Keep the lid safely.
For the shrimp mixture Heat oil in a pan.
Add panch phoron masala and let it crackle.
Now add onion and garlic, fry.
Add cooked spices and oil in a large mixing bowl.
Add mustard paste, chilli paste, turmeric, salt, coconut paste and coconut water.
Mix well, now add shrimps to this paste and mix well.
Stuff the shrimp mixture inside coconut and seal its lid with dough.
Preheat the oven to 220 degree and cook for about 45minutes.
Alternate Method
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Stuff the shrimp mixture inside coconut, seal the lid with dough.
Put the coconut inside pressure cooker Add some water to the pressure cooker.
Close the lid and cook over medium heat, let the cooker whistle thrice.
Let the vapour get released completely.
Serve.
SARBHAJA
Yes, it is true that Bengalis are inseparable from sweets. Bengali sweets are famous for its
unforgettable taste and innovativeness. In spite of having such a wide variety of sweets
we treasure a special love for the traditional sweets which are not easily available these
days. Shor Bhaja or Sar Bhaja is definitely one of the leading items in that list. Even in
proper Kolkata you can find handful of shops that actually make Shor Bhaja regularly.
Many renowned sweet confectioneries in Kolkata make these Shor Bhaja during festival
times only.
Krishna Nagar (Nadia, West Bengal, India) is the birth place of Shor Bhaja. It is purely
made of cream of the milk. Sometimes khoya and chhanna are also mixed with it. It
follows one of the most difficult and tedious processes of making sweets. It needs extreme
patience and expert skills.
There is a similar kind of sweet named Shorpuria or sarpuria. The only difference is that
for sarpuriya the cakes made of milk cream (shor) are baked instead of deep frying. If you
don’t want to deep fry it, you can bake or stir fry it and enjoy the taste of Sarpuria.
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Ingredients
• Full cream milk : 3 liters
• Sugar : 3 cups
• Water : 4 cups
• Cardamom powder : 1 tbsp
• Rose essence : 1 drop
• Vegetable oil : 1½ - 2 cups
• Caster sugar : 1 tbsp (I couldn’t find them handy so I used normal sugar)
• All-purpose flour : ½ tsp (if required)
• Lemon : 1/6th of a regular lemon
• Pistachio : slivers for decoration
• Khoya/ milk powder : 1 tsp for decoration (use whichever is available at home)
Instructions
1. Boil the milk on high flame. Turn the flame to simmer once cream starts forming
on top of the milk. Wait for few minutes. Let the cream settle on the top of the milk.
Then again turn the flame to high. (See Tips)
2. Don’t stir the milk while boiling as our aim is to collect the cream form the top of
the milk. Continue the process until the cream is thick enough to scoop out. Take
a long spatula and start from one side of the pan and start pushing the thick layer
of cream towards the exact opposite direction. Make it real slow so that the cream
layer doesn't get disturbed. Push it further when you reach the body of the pan.
Now push it upwards and try to stick it to the body of the pan. This step is extremely
difficult and hectic too. If you break the cream it will melt in the milk and will turn it
thicker. And you need to start from scratch again. (See Tips). When entire milk will
be done, you will find your pan full of cream on the body with very little milk left at
the bottom. Scoop out the layers of cream from the body of the pan and place them
on a flat palate.
3. If you are not comfortable with the process, take another option. Scoop off the cream
when it is at least ¼th inch. Thick. And place it on a large flat palate. Continue the
process until you are done with the entire milk. (I opted for this one later.) Now
arrange the layers of the cream on the palate evenly. Make sure there is no milk at
all in the cream. If there is any milk squeeze it out by pressing the layers gently. The
layer of cream should be dry but moist.
4. Sprinkle some caster sugar on the top or between the layers. ( I choose to sprinkle
few crystals between the layers; it is more effective in my opinion.) If you find your
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cream layer is still a bit watery sprinkle some all-purpose flour on the top of the layer
and distribute it evenly. Leave it for few minutes to absorb the liquid. By pressing
the top make the layer even and as smoother as possible. Now run a knife roughly
to make square pieces out of it. Now heat oil in a nonstick wok on medium flame.
(See Tips)
5. Take a square at a time. Reshape it with the flat knife or spatula and add them in the
oil slowly. (See Tips) Add 3-4 pieces at a time. (Or as much your wok can handle at
a time. But don’t make a crowd in the wok.) Make sure all pieces are separated. Fry
them on medium-high flame until they are golden brown in color. Turn the cakes
upside down once to fry the reverse side as well. Fry them until they are brown in
color on the both sides. In mean while add water in a deep bottomed vessel and let
it boil on high flame. Once bubbles start appearing add sugar and stir continuously
until sugar is dissolved.
6. Add cardamom powder and essence and give it a light stir. Keep boiling. Squeeze 1/6th
of a lemon to extract the juice. Add 3-4 drops of this juice into the syrup. (See Tips)
7. Once you are done with the frying, remove them with a slotted spoon and dunk
them directly into the sugar syrup. Let it boil on medium flame. Keep the syrup
boiling for 10- 15 mins more or until you notice the sugar syrup getting thicker.
Now use the back of a spatula to poke a shor bhaja. If it gets back to its shape you
are done.
8. Remove the pan from fire and let it cool.
9. Decorate with some sliver of pistachio and sprinkle some khoya on the top.
10. Serve it hot or cold: both ways they are extremely delicious.
RUI MAACHER DUMPUKHT
What You Need

• 6-7 steak pieces of sweet water fish like Rohu or Buffalo Carp
• Onion ~ 1 cup chopped
• Ginger ~ 1"piece
• Green Chili ~ 4
• Cashew ~ 1/3 cup. I used broken cashews
• Bay Leaf ~ 2 small
• Dry Red Chili ~ 2 whole
• Yogurt ~ 1/2 cup
• Kashmiri Mirch or Paprika ~ 1/4 -- 1/2 tsp
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• Turmeric
• Garam Masala ~ 1/4 tsp
• Salt ~ to taste
• Sugar ~ 1/4-1/2 tsp
• Prepping the Fish
Wash the steak pieces of fish, clean and remove scales if needed. Marinate the fish
pieces with little turmeric and salt and keep aside for 15-20 mins. Heat Oil in a
Kadhai and shallow fry the fish till they are light golden with little browning on both
sides
Making The Gravy

• Fry 1 cup of chopped red onion till soft and translucent.
• Make a paste of
• fried onion,
• 4 green chili,
• 1" ginger peeled and chopped,
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• 1/3 cup of broken cashew
• Heat While Oil
• Add 2 whole Dry Red chili and 2 small(or 1 large) bay leaf
Add the paste. Add about 1/4 tsp of sugar and fry the paste till you see oil separating out
from the masala.
In a bowl beat 1/2 cup of thick yogurt to a smooth consistency. Add 1/2 tsp of Kashmiri
Mirch or Paprika and 1/4 tsp of Turmeric to it and mix well
Lower the heat and gradually add the yogurt to the pan. Do not add all yogurt at
once . At low heat mix the yogurt with the masala paste and cook for a couple of
minutes.
Add about 2/3 cup of water and let the gravy simmer. Once the gravy comes to a boil
slide in the fish pieces. Cook for a 2-3 minutes till gravy reduces to desired thickness.
Sprinkle 1/4 tsp of Garam Masala and gently mix. Cover and let it sit to integrate all the
flavors.
LANGCHA
Langcha is a famous sweet of West Bengal. This is one of those popular fried sweets that
India is famous for. Shaktigarh in the Bardhaman District of West Bengal is famous for
this sweet item. Langcha is one of the most delicious Bengali Sweets.
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Ingredients
• Chana : 200 Gms
• Khoya (Mawa) :100 Gms
• Maida : 2 tbsp
• Sugar : 2 cups
• Water : 4 cups
• Large Cardamom: 1 powdered
• Oil : for frying
• Ghee : 1 tbsp
• Baking powder : Not more than a pinch
Instructions
1. Mash the chana using your palm on the kitchen slab or cutlery board till it’s very
smooth and creamy and has absolutely no lumps. Remember mashing chana is the
most important step of making any sweet. Mash the khoya till its smooth in the
similar way. Mix the ghee, baking powder along with the 2 tbsp Maida. Add the
mashed khoya with the maida and mix well. Mix the elaichi powder with it. Add the
chana and mix well together using your palm on the kitchen slab till the entire mix is
very smooth and has no lumps. Remember the mixture does not stick to your palm.
2. Rest the dough for 10 mins . Then make equal size round balls from the dough and
shape them like a langcha (cylindrical) and pantua (round) using your palms . The
shape should be even and smooth. This will help to fry them evenly. Heat white oil
very well and turn off the gas for 1 min.
3. Then turn on the gas to the lowest possible temperature. Fry the langchas evenly
till you get a dark brown color. Ensure not to over fry after frying transfer them
into the syrup and let it soak for 30 – 40 mins. The langcha or the pantua will be
double in size once fried and and put in the syrup If anybody likes the dry version,
then remove them from the syrup. Otherwise just leave it in the syrup itself. Your
langcha and pantua are ready to serve. Serve it warm.
SORSHE ILISH
• Cooking time : 10 minutes.
• Ingredients
• Hilsa : 2 round shaped pieces
• 4 tbsp Mustard oil
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• Salt
• Kalinji seeds (onion seeds) - 1 pinch
• Mustard paste - 1 tbsp
• Turmeric powder - 1 tsp
• Green chilli
Recipe
Marinate the fish with salt and turmeric powder and keep aside for 5 minutes. Now
heat oil in a pan and put the fishes. Don’t fry it too much, just sauté it. Now remove the
fishes from fire and add a pinch of onion seeds in the same oil. When you start getting a
nice aroma, add a cup of water, turmeric powder and salt and stir well. Now add thick
mustered paste and put the fried fishes. Cover it with a lid for 2-3 minutes. When the
gravy becomes thick take it out from the heat. If you wish you can spread a little bit of
raw mustard oil as it enhances the taste and garnish with green chilli.
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Serve With Plain Rice

If you wish you can skip the frying process and use raw hilsa for mustard gravy. Many
people likes shorshe ilish in this process.
MACHER MATHA DIYE MOONG DAAL
Ingredients
Mung or yellow Lentil: 1 cup; use the smaller version known as Shona mug in Bengali.
• Fish Head : 1 (of one 2 kg fish, if the fish is bigger then use half of it or increase the
quantity of dal and spices and enjoy it more)
• Turmeric powder: 2 tsp
• Chilli powder: ½ tsp
• Coriander powder: 1 tsp
• Cumin powder: ½ tsp
• Salt
• Sugar: 1/3 tsp
• Ginger paste: 1 tsp
• Garam masala powder: 1/2 tsp
For tempering
• Bay leaf: 2 small
• Whole Cumin seeds: 1 tsp
• Dry red chillies: 3
• Oil: 3-4 tbsp; Preferably mustard oil. but use any oil you like
Method
Smear salt and turmeric to the cleaned and washed fish heads. Keep aside for 15 minutes.
Mix the turmeric, chilly, coriander and cumin powder in 2-3 tbsp water. Mix and keep
aside.
In the mean time dry roast the mung dal on very low flame. Keep on stirring continuously
to make it golden evenly. Once the beautiful aroma of roasted mung hits and the dals are
nicely golden take it off. Rinse under running water. Pour in some fresh water (31/2 cups)
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and boil with little turmeric and the ginger paste. Make sure the dal is not over cooked. It
should be soft but not mushy. You can also use a pressure cooker the way I do. Close the
lid and cook it on medium high flame for one whistle. Let the steam release on its own.
Heat the oil in a big kadhai or heavy bottom pan. Fry the fish head till its golden. Drain
and keep aside.
In the same oil add the bay leaf. After half a minute add in the cumin seeds and chillies
torn in two. Fry till the aroma rises then add the spice paste. Fry on low ill oil oozes out.
Break the fish head in chunks, add to the pan with the boiled dal. Mix and cover. Let it
soak all the aromas for a couple of minutes.
Mix in salt and little sugar to balance the taste. Boil till it thickens and the raw smell is
gone. The dish would be thick but not dry so adjust the liquid accordingly by adding
warm water.
Finish off with a final sprinkle of garam masala powder.
Serve warm with rice, alu bhaja (crispy fried potato) and a piece of lemon.
A Homemaker’s Note
if you are cooking for a crowd use finely chopped onions in this dish to make it fiery. fry
the onions after tempering the oil and cook till mushy. onions adds a richness which is
required when the food is cooked long before it is actually eaten.
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with the similar tempering and spices winter vegetable dal could also be cooked. Cut
cauliflower, carrot, beans, potato and pumpkin in big chunks. boil along with the lentil.
make sure the vegetable only is cooked not mashed. add tomato and peas while the dal
boils.
MURI GHONTO
Ingredients
• 1 - head of a large fish
• 50 g - raw Rice
• 1 tbsp - Garlic paste
• 1 tbsp - Onion paste
• 1 tsp each - Ginger and chilli paste
• 5 - Bay Leaves
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• 1 tsp - cinnamon, Cloves and Cardamom ground paste.
• 5 tbsp - Mustard oil
• 3 - potatoes, cut into pieces
How To Make Muri Ghonto

Clean the fish head, pat it dry rub 1 tsp of salt and turmeric powder.
Heat the kadai, add oil, fry the fish heads, keep it aside.
Then fry the potato in it and also 50 g of washed raw rice.
Add the remaining masalas.
Also add 1 tsp of coriander powder in it except the garam masala.
Fry it in low flame till the oil leaves the masala.
Pour 2 cups of hot water and when the rice and potatoes are half cooked add the fried
head and add 1 cup of hot water.
Keep it covered on low flame till the head cooks well.
Add garam masala in it and simmer.
Serve.
KOLAR BORA
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Ingredients
• Ripe banana (kela) (2)
• Rice flour (1 cup)
• Refined wheat flour (maida) (1 tbsp)
• Milk powder (2 tbsp)
• Sugar powder (½ cup)
• Cinnamon (dalchini) powder (1 tsp)
• Baking powder (½ tsp)
• Oil (for frying)
Method
Peel the ripe bananas and mash them in a bowl.
Then, add in the sugar powder and mix well with a spatula.
Next, add in the maida, milk powder, cinnamon powder and baking powder and mix
well again.
Make lemon-sized balls of the dough and keep aside.
Heat oil in a kadhai and gently plop in 5 to 6 dough balls at a time.
Fry on medium-to-low heat till the Boras have begun to change their colour to dark
brown. Transfer onto a kitchen towel to drain out any excess oil.
Serve with hot tea, or add on honey and serve as dessert.
Like this recipe? How would you rate it?
GOLBARIR KOSHA MANGSHO

• To Marinade
• Raw papaya- ¼ cup (grated) (This is crucial because the enzymes in the papaya will
make the meat softer and tender)
• Kashmiri chilli powder- ½ tsp
• Turmeric powder- ½ tsp
• Salt – ½ teaspoon
• Sugar ½ teaspoon
• Thick yogurt/curd- ¾ cup
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Tempering
• Whole dry red chili- 3
• Black peppercorn- 6
• Black cardamom- 2
• Green cardamom- 4
• Cloves-3
• Cinnamon- 2-3 medium size pieces
Method
Marinade the mutton pieces with all the ingredients mentioned ‘For marinating the
Mutton’. Keep aside for 5 hours.(you can keep it in fridge overnight. The longer the
better!).
Heat oil in a deep frying Kadai (or any deep pan). Add all the items under “ Tempering’.
Now the onions till it’s light brown in coulour. Add ginger-garlic paste, mix and sauté for
few seconds. Next to add Cumin powder, mix and fry for few seconds again.
Now add marinated mutton into this. Add yogurt, salt and green chilies.
Mix and cook on medium flame for 15-20 minutes uncovered. Keep stirring.
Add one cup of hot water into the mutton. Mix well, cover and cook on low flame until
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cooked thoroughly. It took me about 40-45 minutes on low flame. Keep checking every
15-20 minutes to make sure you don’t over-cook your meat. It depends on a lot of factors
– the meat quality, amount, etc.
When the mutton pieces are fully cooked check salt, add sugar and garam masala powder,
mix well and remove from heat.
JHAAL MURI
Ingredients
• 4 cups murmura/ muri (puffed rice)
• 1/4 cup fine sev (bengal gram vermicelli)
• 1/4 cup peanuts
• 1 teaspoon oil
• 1/2 cup potato boiled, peeled and cut into small pieces
• 1/2 cup tomato finely chopped, seeded
• 1/2 cup cucumber finely chopped
• 2 tablespoons green chili, finely chopped, adjust to taste
• 2 tablespoons cilantro finely chopped (hara dhania)
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Bengali Cuisine
• 1/4 cup tamarind paste
• 4 teaspoons mustard oil
Spice Mix
• 4 teaspoons roasted cumin seeds powder
• 1 teaspoon salt
• 1 teaspoon black salt
• 1 teaspoon mango powder (amchoor)
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 4 slices of lemon for garnishing
How to Make Bengali Jhaal Muri

Combine all the dry spices together. Set aside.
Heat a 1 teaspoon of oil in a small pan on medium heat, add peanuts and roast stirring
continuously till lightly brown. This should take about 2 minutes. Set aside.
Dry roast the muri/puffed rice on medium heat for about 3 minutes. Notes: muri should
not change color, they should be white but roasting gives freshness and make them
crispy. Set aside.
Just before ready to serve jhaal muri add the peanuts, sev, tomato, potato, cucumber,
green chili, cilantro, tamarind paste, mustard oil and spices. Toss them and serve.
You may adjust all the ingredients to your taste. Enjoy!
BENGALI THIN MUTTON CURRY
Ingredients
• 750gm meat of young goat
• 3 medium potatoes - halved
• 1 large onion - sliced
• 2 medium tomatoes - chopped
• 5 cloves of garlic - paste
• 2 inch ginger stick - paste
• 2 tbsp yogurt - beaten
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• 4 green cardamom
• 1 large cinnamon stick
• 3-4 cloves
• 2 large bay leaves
• 1 and 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1 and 1/2 tsp cumin powder
• 1 tsp garam masala powder (rather than using readymade garam masala powder, you
can dry roast the whole garam masalas, grind them and use 1 tsp of them)
• salt
• oil - to cook
• ghee - 1 tbsp
Method
Marinate the meat with yogurt, salt, half of the ginger-garlic paste, turmeric powder, red
chili powder, coriander powder, cumin powder and salt. Marinate the meat for at least
3-4 hours. It will be great to marinate the meat overnight, preferably in the fridge.
Heat oil in a pan and add the green cardamom, cinnamon stick, cloves and bay leaves.
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As the oil becomes fragrant add the sliced onion and saute till they are translucent. Then
add the rest of the ginger-garlic paste and saute till the onions have become golden brown.
Now add the tomatoes and cook till they are tender and soft.
As the tomatoes start to become mushy add the marinated meat and halved potatoes. Fry
them until the meat change their color and starts to release water from them.
I strongly recommend using a pressure cooker. Transfer the meat to the cooker and add
water. Add water, matching your preferred quantity of gravy.
Cook on pressure until it blows 12-15 whistles. Let the steam get out of the cooker and
then open the lid. Simmer for 7-10 minutes. This time is adequate for making a soupy
gravy. But if you have patience and simmer for 30 more minutes, the gravy will thicken
and you will have a rich mutton curry.
If you are not cooking with a pressure cooker, then just cover the pan and cook until the
meat is soft and tender. This process takes a tad bit long time. Stir occasionally to prevent
the meat sticking to the pan and if the gravy turns dry, add water to it.
When you are done, put off the flame and add the ghee and garam masala powder. Give
them a good stir and close the lid to open just before serving.
DHOKAR DALNA
Ingredients
• 2 cups - Channa dal
• 2 - Onions
• 3 to 4 Cloves - Garlic
• 1/2 inch - Ginger
• 2 - Tomatoes
• 2 pinches - Asafetida
• 1/2 tsp - Cumin seeds
• 2 to 3 - Cardamoms
• 2 to 3 - Cinnamon
• 2 to 3 - Cloves
• 1 tsp - Turmeric
• 1/2 tsp - Red Chilli powder
• Oil to fry
• Salt to taste
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How To Make Dhokar Dalna

Soak the channa dal overnight and grind it into a thick coarse paste with very little water.
Make a paste of onion, ginger, garlic and tomatoes.
Now keep a pan on fire and add 1 tbsp of oil.
When the oil turns hot, put one to two pinches of asafoetida and a few cumin seeds.
Wait till the cumin seeds pop.
Then put 1/3 of the ground paste into it.
Stir till the oil separates from the puree.
Now put the ground channa dal and stir continuously so that it does not stick to the pan.
Add some salt and turmeric.
After the water evaporates and the whole mixture becomes semi-soft, turn off the stove
and pour the mixture on to a greased plate.
Make the surface even with your hands.
Now let it cool.
Cut it into many diamond shaped pieces and deep fry them.
You can serve these as snacks with tea or you can put these into a curry.
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For Curry:
Heat oil in a pan and put the remaining ground paste.
Now add salt, turmeric and red chilli powder.
Stir it well.
After the mixture separates from the oil, add a bit of water and bring to a boil.
Now before turning off the gas, add cinnamon, cardamom and cloves.
The curry will turn aromatic.
Now put the fried pieces into the curry and keep the vessel on fire for 5-7 minutes.
Dhokar Dalna is ready.
Serve with hot steaming rice.
CHANAR DALNA
Here is a delicious and mouth watering signature bengali chanar dalna dish made with
fresh and soft paneer (Indian Cottage Cheese) and other spices. Enjoy this recipe at
home.
Ingredients
• 1 tblsp ghee
• 250 gms cubed cottage cheese (paneer)
• 1 medium cubed potatoes
• oil for frying
• 1 tsp ginger paste
• 2 - 3 green chillies
• salt to taste
• 1 1/2 tsp cumin seed paste
• 1/2 cup milk
• 1/2 tsp cumin seeds
• 1/2 tsp sugar
• 1/2 tsp garam masala powder
• 1 cup water
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How to Make Chanar Dalna

Heat up oil and fry the potatoes lightly and keep aside.
Fry the paneer in the same oil and put it in warm water.
Heat up the ghee in a vessel, mix in the cumin seeds and let it splutter.
Mix in the cumin paste mixed with a little water, ginger juice and turmeric powder.
Stir fry for 2 minutes.
Mix in the potatoes, green chillies, garam masala powder, sugar and salt and cover and
stir fry till the potatoes are tender.
Take off the paneer from the water and mix in to the potatoes.
Mix in milk and the remaining water and allow it to simmer (boil slowly at low temperature)
for another 2 to 3 minutes.
Serve hot.
SOJNE DATA
• Prep time 10 mins
• Cook time 20 mins
• Total time 30 mins
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Ingredients
• 8-10 : Drumsticks (peeled and cut into 3 inch long)
• 1 quartered / 300 gm : Yellow pumpkin (should yield around 15-20 chunky pieces)
• 1 : Potato big size (cut into medium size chunks)
• 2 tsp : Ginger (minced)
• 1 tsp : Bengali five spice (panch phoron)
• 3-4 : Green chillies
• ¼ tsp : Turmeric powder
• 1 tsp : Cumin powder
• 1 tbsp: Mustard powder
• 1-2 tbsp : Mustard oil
• Salt and sugar to taste
Instructions
Wash and cut all the vegetables as mentioned.
Heat the mustard oil in a pan.
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Temper the oil with Bengali five spices, add the minced ginger too
Add all the vegetables and saute them for 10 minutes till they become tender.
Add salt and other spices except mustard, fry them for a while on medium heat.
Add the green chillies and mustard powder and fry for few more minutes.
Add enough water to just cover the vegetable and let it simmer on low heat till done.
This dish should have clingy gravy, so evaporate the remaining water. adjust the
seasonings.
You can add few drops of ghee before serving it with steamed rice.
Notes
You can also add handful of spinach and sem or broad beans to it.
•
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5
CUISINE OF JHARKHAND
J harkhand cuisine encompasses the cuisine of the Indian state of Jharkhand. Jharkhandi
cuisine may be similar to the cuisine styles of other nearby areas, yet also has dishes
that are traditional to the region. The cuisine has both vegetarian and non-vegetarian
dishes. Common meals often consist of vegetables that are cooked in various ways, such
as curried, fried, roasted and boiled. Traditional dishes, such as Jharkhand tribal food,
may not be available at Jharkhandi restaurants. However, on a visit to a tribal village or a
tribal wedding in a remote area, one can get a chance to taste such exotic foods. Some dish
preparations may be mild with a low oil and spice content, although pickles and festive
dishes may have such characteristics.
Foods And Dishes

Sattu is a common dish prepared with roasted chickpea flour that is prepared in various
manners. A common food in Jharkhand is dhuska, which are deep fried rice flour
pancakes that may be served with gram curry and potato. A popular meat dish includes
meat salaan, which consists of lamb curry and diced potato that is spiced with garam
masala. Spicy chicken is another common meat dish. Tilkut is a sweet prepared with
“pounded sesame-seed cookies made with jaggery batter or melted sugar.” Thekua is
a sweet prepared with whole-meal flour, jaggery and ghee, the latter of which is a type
of clarified butter. Thekua is prepared and consumed during the Chhath festival, which
celebrates the Sun God.
Food Security
The twenty-four districts of Jharkhand receive supplemental food security supplies
as per the National Food Security Act, 2013 of India. In the past, food supplies were
distributed to the districts in phases, which some have criticized as problematic. In June
2015, Ram Vilas Paswan, the Minister of Consumer Affairs, Food and Public Distribution
155
for the government of India stated a preference toward the Food Security Act to be
implemented all at once, rather than in phases. In this manner, Paswan stated a preference
for distributions to be completed in entirety by September 1, 2015.
LITTI
Ingredients
For Atta (Flour) Dough-

• 1.5 cup - whole Wheat atta (littis are more crunchy if made with maida)
• 1/2 to 1 cup - regular or fat-free yogurt (dahi)
For Filling-
• 1 cup - sattu (a special gram flour)
• 4 Cloves - garlic, finely chopped
• 1 inch - ginger, finely chopped
• 2 or more - green chilies, finely chopped
• 1/2 cup - fresh dhaniya (cilantro) leaves, finely chopped
• 1/2 tsp - mangrella (nigella or Onion seed)
• 2 tbsp - mustard
• 1 tsp - ajwain (thyme)
• 1 - Lemon juice
• 1 or 2 tbsp - mircha achar masala (fillings from the red chili pickle)
• salt to taste
How To Make Bihari Litti

For Atta (Flour) Dough- Make dough from atta using yogurt and NOT water.
The dough should be soft and fully kneaded.
Keep aside covered.
To Proceed-
Mix all the filling ingredients with sattu together nicely.
Add to 1/2 cup water to make the stuffing moist and easy to fill.
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Cuisine of Jharkhand
Now make 8 balls from the atta (flour) dough.
Dust each ball with dry atta and make a patty roughly 2.5 inch to 3 inch diameter in size
with hand.
You don’t need a belan (rolling pin) for this.

Stuff 2 to 3 tsp sattu filling in the center of the patty and close it from all sides.
When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and
bake till one side is brown or black spots come on the litti surface.
Then turn over the litti and bake for few more minutes until that side is brown as well.
Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney
and/or baigan ka bhurta (mashed and prepared egg-plant).
RUGDA
Rugda is a form of root and mushroom, is found in abundance in Jharkhand.
Rugda is found in the forests of Bundu, Tamar, Pithoria and some other areas in jharkhand.
Tribal women go to these forests early in the morning and collect these mushrooms which
is found primarily under the sal trees.
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Its a seasonal(Monsoon) favourite, which mainly the tribal men and women sell in baskets
on the roadsides.
Before making a vegetable, its needs to be cleaned and washed properly.
In Ranchi( Jharkhand’s Capital), during monsoon you find rugda everywhere in markets,
especially kutchery road
When cooked dry it takes a long time but has tastes much better than other mushroom
dishes
When cooked in a pressure cooker for gravy dish, it beats all non-veg dishes!
Recipe
Ingredients
1) 500gms Rugda Cleaned and washed
2) 2 Tablespoon oil
3) 2 Onions Chopped
4) 1 Tablespoon garlic and ginger paste
5) Salt to taste
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6) 2 Teaspoon Red Chilli Powder
7) 1/2 Teaspoon Sugar
8) 2 Green Chillies chopped
9) 1/2 Teaspoon turmeric powder
10) 1/2 Tablespoon Cumin Powder
11) 1 Tablespoon Coriander Powder
12) 1 Teaspoon Garam Masala
13) 1 Cinnamon stick
14) 4 Nos Whole Cloves
15) 1 Bay Leaf
16) 2 whole Cardamom
17) 1 Cup Tomato Puree
18) 2 Cups Water
Preparation Time: 1 Hour
How To Prepare:
• In a heavy bottom pan, heat oil, Add rudga and fry till they are brown
• Remove the rugda and keep aside. Add remaining oil in the pan
• Add Bayleaf, cinnamon, clove and whole cardamom
• Add onions and Red chilli powder. Sauté till onions look translucent
• Add garlic ginger paste and chopped green chillies. Sauté about 2 minutes.
• Add Turmeric, Cumin, Coriander powder and sauté for about 2 minutes
• Add water and bring it to boil, Now reduce heat to low and add the fried rugda
• Cover the pan and simmer one hour or till the rugda is almost done
• Remove the cover, add the tomato puree, sugar, Garam Masala powder and
salt
• Cook uncovered over medium heat for another 5 minutes * Transfer to a serving bowl
and garnish with the chopped greens Coriander
• Serve hot with Chapatti, Roti, or any other Indian bread or even with Steamed
rice .
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CHILKA ROTI
Ingredients
3For Chilka Roti
• Rice - 1 Cup
• Channa Dal - 1/2 Cup
• Salt to taste
• Oil - for Cooking
• Ingredients For Channa Dal Ki Chutney:
• Grated Coconut -1/2 Cup
• Green Chilli - 1 or 2
• Channa Dal - 2 tbsp
• Oil -1/2 tsp
• Salt to taste
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For Tadka
• Oil -1 tsp
• Mustard seeds -1/4 tsp
• Urad dal -1/4 tsp
• Curry leaves - sprig
• Hing- 1/8 tsp
• Steps to make Jharkhand Spl - Chilka Roti & Channa Dal Ki Chutney
For the chilka roti, wash and soak together the rice and dal for 4 -5 hrs. Drain the water
and grind this into a fine paste by adding little water.
If you want thin roti, then you can add little water to the batter and then add salt, mix it
well. Now heat a dosa/ non-stick pan at medium heat.
Grease with oil, pour a ladle full of batter, spread it nicely over the pan. Drizzle with little
oil. Cook it for 1/2 minute, then flip it into the other side. Cook it again for a few seconds.
Serve it hot with channa dal ki chutney or any curry of your choice.
For the channa dal ki chutney, roast the channa dal with 1/2 tsp oil. Once it gets roasted,
take it off from the heat and let it cool down completely.
In a mixer/grinder, add the all ingredients with a little water and grind into a fine paste.
Transfer them into a bowl.
Temper with the ingredients given under ‘To Temper’. Pour this temper over the chutney.
Tip
The chutney can also be served with Dos /Idli or Roti.
THEKUA
Thekua is a very simple and tasty recipe.
• Preparation Time 10 Minutes
• Cooking Time 15 Minutes
• Serves 2
Ingredients
• 500 g Whole Wheat Flour (Atta)
• 2 tbsp Coconut (chopped)
• 4 green Cardamom (peeled and mashed)
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• 300 g Jaggery (Gur)
• 1-1/2 cups Water
• Ghee (or vegetable Oil)
• Saancha
How to Make Thekua

Make a watery solution of water, green cardamom, and jaggery.
Now, mix 4 tbsp of the above solution of jaggery to ghee, and coconut. Mix into the wheat
flour and form dough, just as you make for chapattis.
Use as much as jaggery syrup as required, to make dough.
Now, take a lump of dough, press it flat on your palm, and press it against a sancha
(embroidered wooden surface or mould) for making a shape.
After the shape has been acquired from the sancha, deep fry in ghee or oil till golden brown.
Strain the ghee on a paper towel.
Serve it completely cool.
Suggestions
Serve it with tea or coffee.
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DHUSKA
Ingredients
• 2 cups Rice
• 1 cup Channa dal
• 1 cup peas
• refined oil for frying
• Salt to taste
How To Make Dhuska

Soak rice and channa dal in water overnight.
Grind to a consistency of dosa batter in a grinder.
Put salt and peas to it.
Mix the batter well.
Take refined oil in a frying pan.
Wait till the oil is hot.
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With the help of a big spoon take some mixture and pour it into the oil.
It will spread as a puri in oil.
Fry it both sides.
It will come out fluffy and round.
Serve this with spicy aloo curry and tomato chutney.
ALOO SABJI
Ingredients
For Mutter Kachori

• Fresh Green Peas - 300 gms
• Ginger - 1 inch grated
• Green Chillies - 1 chopped
• Roasted crushed cumin (Bhuna Kuta Jeera) - 1/4th tspn
• Asafetida (Hing Powder)- 1/4 tspn
• Roasted crushed Fennel Seeds (saunf)- 1/4 tspn
• cooking oil - 1/2 tspn
• chopped coriander - 1 tblspn
• salt - to taste
• Refined Flour (Maida) - 1 cup
• salt - to taste
• Hot Ghee (Moyan) - 2-3 tblspn
• Carom Seeds(Ajwain) - a small pinch
• Nigella Seeds(Mangrella/Kalonji) - a small pinch
• Luke Warm Water - for kneading
• Oil - for deep frying - as required
Method
In a flat plate mix refined flour, salt, ghee, carom seeds and Nigella seeds..
Knead a hard dough.
Cover and keep it aside for 20 minutes.
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For the filling
Heat the oil.
Add raw peas. Sprinkle salt.
Saute till oil is well coated on the peas and peas turn slightly soft.
Crush the peas.
Add salt, roasted crushed cumin, fennel seeds and asafetida
Add grated ginger and chopped chillies, coriander leaves.
Mix well.
Making of Bihari Mutter Kachori-
Take a small ball from the dough.
Flatten it and place 1 tblspn filling.
Close/Seal and prepare a kachori slightly thick. (As shown in the pic).
Deep Fry in hot oil.
Drain in an absorbent paper.
165
Ingredients
For Aloo Sabji

• Boiled Potatoes - 4-5 small
• Tomatoes -2 medium
• Ghee/oil - 1 1/2 tspn
• Asafetida (Hing Powder) - 1 tspn
• Panchforan - 1 tspn
• Bay Leaf - 1
• Roasted Cumin powder - 1 tspn
• Roasted Coriander powder - 1 1/2 tspn
• Garam Masala powder - 1/4 tspn
• Turmeric powder - 1/2 tspn
• Red Chilly Powder - 1 1/2 tspn
• Amchur Powder (Dry Mango Powder) - 1 tspn
• Salt - to taste
• Chopped Coriander - 1/2 cup
Method
Peel Potatoes and crush it with your hand. do not cut.
Cut tomatoes unevenly into 5-6 pieces.
In a vessel boil 1 1/2 cups of water with the tomatoes till done.
Keep it aside.
In a kadhai (Flat Bottomed Pan) heat oil or ghee.
Add bayleaf.
Add to it panchforan. Let it crackle.
Add asafetida. Mix don’t let it burn.
Add potatoes. Mix well to coat the potatoes well with hing and panchforan.
Add all the dried masalas one by one.
First add coriander powder followed by turmeric powder.
Then add red chilly powder, cumin powder and salt.
166
Mix well. Add tomatoes with the left over water in which the tomatoes were boiled.
Add chopped coriander.
Now add 1/2 cup water and let it boil well for 7-8 minutes on very low flame.
Sprinkle dry mango powder and garam masala powder.
Mix well. Now crush a few potatoes in the vessel itself so as to form a thick gravy.
Use the back side of the kalchul to crush the potatoes.
Serve hot in eco friendly dishes with kachori.
TIL BARFI
Ingredients
• 3 cups - Sesame seeds
• 2.5 cup - Sugar
• 1 cup - Groundnuts
• 1/2 cup - Grated Coconut
How To Make Til Barfi

Dry roast sesame seeds until brown and keep aside.
Roast the groundnuts.
Grind roasted sesame seeds coarsely.
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Grind roasted groundnuts finely and combine both the sesame powder.
Make sugar syrup In a thick-bottom pan.
Mix the powder into the syrup.
Stir continuously until it leaves the sides of the pan smoothly.
Spread hot mixture onto a greased tray to about a 1/4 inch thickness.
Sprinkle the grated copra on top.
Cut into square or diamond shapes.
MITHA KHAJA
Ingredients
• 1 1/2 cup maida (plain flour)
• 1/2 cup jaggery
• 1 cup water
• 1/4 tsp. cardamom powder
• 1 tbsp. ghee
• ghee to deep fry
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Method
Heat the water and jaggery till all of it dissolves in the water.
Strain and cool a bit.
Mix the cardamom powder and ghee in the flour.
Knead the flour with the jaggery water.
The dough should be stiff but pliable.
Break into approx. 20 parts.
Knead each with palm and roll into 4? rounds.
Make many tiny slits with knife or fork on each on both sides.
Keep them aside on a clean cloth for an hour or so to dry a bit.
Deep fry in hot ghee on low flame till light golden in colour.
Drain and cool for a while.
The khajas will become crisper and harder as they cool.
Store in airtight container after cooling completely.
THEKUA
Sweet to taste, crunchy and crusty Thekua is traditional recipe of Bihar and Jharkhand.
Thekua is prepared especially for Chhath puja. But these can be prepared anytime you
want to eat.
169
Ingredients
For Thekua Recipe

• Wheat flour - 2 cup (300 grams)
• Jaggery - 3/4 cup (150 grams)
• Coconut - 1/2 cup (50 grams) (grated)
• Oil - for frying
• Ghee - 2 tbsp (for kneading dough)
• Green cardamom - 5
How to Make Thekua ?

Make small pieces of jaggary. Add jaggery pieces and less than 1/2 cup water in a utensil.
When the mixture starts boiling, stir it with spoon to check whether jaggery is dissolve
completely or not. Strain the mixture using sieve once jaggery is melted completely.
This way impurities can be strained. Add ghee in this mixture and allow it to cool. Peel
cardamom and make coarse powder.
Take flour is a bowl, add powdered cardamom and grated coconut. Now with help of
jaggery mixture knead hard and little dry dough. Dough is ready and now we will use
this recipe for making Thekua.
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Preheat oil in a wok. Take little amount of dough and with help of your palm give it long
shape. Follow the step shown in video and place the dough ball in mold and press gently
with your hands to give it desired design. Roll the dough into round shape for making
simple round thekua. If you don’t have molds than make use of sieve, plastic basket or
grater for making thekua.
After making thekua from dough, fry them on medium flame. Always fry thekua on
medium or low flame. Place as many thekua as possible in oil and fry until they turn
brown from all sides. When they turn brown, take them out in a plate with absorbent
paper. Likewise prepare all thekua.
Tempting and appetizing thekua is ready. Store in air tight container when cooled
completely and enjoy eating. Thekua can be stored for a month.
Suggestions
You can add cashews, raisins, dried dates or any other dry fruit you like eating can be
added while making thekua.
MUTTON CURRY WITH POTATOES
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Ingredients
• Half kg meat with bones
• 2 potatoes big size
• 1 cup curd
• 2 tsp oil
• 1/2 tsp turmeric power
• 2 tsp dhaniya powder
• salt- to taste
• 1 big onion
• 1 big garlic
• hara dhaniya to decorate
Directions
Heat oil in pressure cooker and add paste of onion and garlic, cook for 2 min. Now add
red chili powder, turmeric powder. dhaniya powder and salt. Cook till oil separates.
Now add curd in it and cook another 5 mins.
Add mutton on it and mix well and cook for 5 more minutes on low flame. Add 1 cup of
water and put the cooker on the pressure.
After 5-6 whistles (depending on your cooker), open the lid and add cut potatoes on it.
Cover the lid again. The idea is to add potatoes at this point when meat is 3/4th cooked so
that the potatoes are not over-cooked.
After another 2 whistles open the lid and cook another 2 min on low flame till the gravy
is of desired consistency.
Decorate with hara dhaniya patta.
•
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6
CUISINE OF MEGHALAYA
M eghalayan cuisine is the local cuisine of the Indian state of Meghalaya. Meghalaya
is home to three Mongoloid tribes; it has a unique cuisine, different from the other
Seven Sister States of northeast India. The staple food of the people is rice with spicy meat
and fish preparations. They rear goats, pigs, fowl, ducks and cows and relish their meat.
The popular dishes of Khasis and Jaintia are Jadoh, Ki Kpu, Tung-rymbai, and pickled
bamboo shoots; bamboo shoots are also a favorite dish of the Garos. Garos eat most non-
domesticated animals, though their everyday staples are simple foods such as rice with
kapa, cooked with a special ingredient called karchi which is made up of filtered ash
water. Kapa can be of different kinds, such as with various kind of meats, vegetables, etc.
Besides these, for Garos eat minil (sticky rice prepared by steaming), sakkin gata, and
other dishes.
These steamed foods are prepared like dumplings (momo). Garos also eat dried fish
(nakam) and other dried smoked meats (gran). Like the other tribes in the northeast, they
also ferment rice in order to prepare rice beer, a traditional drink which is consumed in
religious rites and at major ceremonies and celebrations.
DOH JEM
Ingredients
1 pound pork belly (has lean meat,fat and skin-look in Asian stores or ask local butcher)
or substitute pork jowls if you cannot find the former cut. The cut of meat is really
important for this dish and should not be compromised on.
Hold the skin against the flame to give a smoky flavor to the meat before you cut into 1 cm cubes.
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• 2 onions , grated
• 3 bayleaves
• 1 tsp turmeric
• 4 tbsp black sesame seeds : ground
• 1 tbsp ginger garlic paste
• salt to taste
• 1 tbsp oil
Heat oil in a saute pan and add the grated onions. Fry for 5 mins on medium heat. Add
turmeric, burn the tip of the bayleaf and add to the onions to enhance the flavour of
the bayleaf. Fry till the onions are transclucent. Add ginger garlic paste and the ground
sesame seeds. Fry for a minute. Add the pork pieces and and season with salt. Be careful
with the seasoning since its an easy dish to mess up with the salt. Saute for about 15
mins in medium heat allowing the meat to cook in it’s own juice. Add 11/2 cup water and
simmer till cooked.
Enjoy with a plate of hot rice (white) or putharo (rice flour pancake). It also goes extremely
well with rice flour rotis (the way it is usually prepared in Bihar), although making the
dough for that requires some practice.
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Cuisine of Meghalaya
JADOH
Ingredients
1) 2 cups of hill rice/joha rice or any short grained rice, washed and drained
2) 300 gms of pork (with fat)-cut into small 1/2inch cubes
3) 1 medium size onion,chopped
4) 1tbsp ginger paste
5) 1/2 tsp of turmeric
6) 1 tsp of ground black pepper
7) salt-to taste
8) 2 bay leaves
9) 2 tbsp of vegetable oil
10) fresh cilantro for garnishing.
Method
Heat oil in a flat bottomed vessel. Add the onions,ginger paste,turmeric and black pepper
and fry till the oil separates.
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Burn the tip of the bay leaves and immediately drop in the pan. Add the pork pieces and
fry for sometime till light brown.
Add the washed rice and fry for 2-3 minutes. Add salt.
Add 4 cups of water and simmer till cooked.
Garnish with cilantro and serve.
Jadoh is best served with fermented soya paste (Tungrymbai) and Dohneiiong(pork with
sesame seeds).
NA’KAM BITCHI
Ingredients
• Dry Fish – 250 grams
• Salt – To taste
• Fresh green Chillies – About 5-6(or according to taste) slit from the middle
• Ginger – 3 Tablespoons crushed
• Edible Soda – 1/3 teaspoon
• Water – 1 1/2 cup
176
Method
Remove the heads of the Dry Fish.
Then, gather all ingredients in a pan.
Boil it on medium flame till some foam is formed.
Lower the flame, half cover the pan and keep boiling on sim for about 15 minutes or so,
till the dry fish has been completely cooked.
Serve hot with plain steamed rice.
PUKHLEIN
Ingredients Needed
• Rice flour – 1 cup
• Jaggery – 1/2 cup
• Water for melting jaggary
• Oil for deep drying
• How to make the bread
177
Dissolve the jaggery in water, strain this water.
Cook this to a thick syrup. Slowly add the rice flour and make a thick batter.
Heat a kadai with oil, make balls and pat them flat. Deep fry on both sides.
Drain them on kitchen towel.
Notes
You can use homemade rice flour for better result.
If you want to use store bought flour, lightly roast it.
WAK AL GAIDA
Pork with Sorrel Leaves
Ingredients
• 1 kgPork
• 5 Sorrel Leaves (amrul)
• 2 tGinger (chopped)
178
• 2 tGarlic (chopped)
• 2 tGreen chillies (chopped)
• 1 tSalt
Instructions
Wash pork and drain thoroughly. Cut into 2” pieces.
Place pork in a pan over low heat without any oil or water, and cook for 20 minutes, stir
occasionally till water from pork evaporates.
Put in the remaining ingredients (tear the sorrel leaves by hand) and keep cooking till
sorrel leaves fragment.
Stir ½ cup water, increase heat, bring to boil, (for about 15 minutes) till gravy thickens
and pork is tender.
Remove from heat and serve with steamed rice.
Pork can be replaced by beef.
•
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7
CUISINE OF MANIPUR
M anipuri cuisine is the traditional cuisine of Manipur, a state of India. Dishes

are typically spicy foods that use chili pepper rather than garam masala. Oil is
uncommon in most Manipuri styles.
Basic Diet
The staple diet of Manipur consists of rice, fish, large varieties of leafy vegetables (of both
aquatic and terrestrial). Manipuris typically raise vegetables in a kitchen garden and rear
fishes in small ponds around their house. Since the vegetables are either grown at home
or obtained from local market, the cuisines are very seasonal, each season having its own
special vegetables and preparations. The taste is very different from mainland Indian
cuisines because of the use of various aromatic herbs and roots that are peculiar to the
region and list of these aromatic herbs and roots are listed below.
List of Aromatic Herbs And Roots Uses By The Manipuris

• Nungshi hidak (Mint)
• Maroi napaakpi (Hooker chives)
• Maroi naakuppi (Chinese chives)
• Awaa phadigom (Mexican coriander)
• Mayang-ton (Lemon Basil)
• Toning-khok (Chameleon plant)
• Khanghuman/ Kanghu-maan (Meriandra dianthera, formerly Meriandra bengalen��
-
sis)
181
• Mukthrubi (Zanthoxylum armatum/ Sichuan peppercorn)
• Phakpai (Vietnamese coriander)
• Chantruk (pepper cress)
• Yaipan (Curcuma angustifolia)
• Kang-hu mapaan
• Takhel-manao
• Nongmangkha-mapan
• Leipung-khang (Solanum anguivi)
Further, many large varieties of the vegetables that are used in daily meals are found only
in and around the region and not seen elsewhere. Some of these are as follows:
• Yendem (a kind of Indian taro)
• Hangam Pere (mustard leaf)
• Hangam angouba (Lettuce)
• Chawai
• Hawai manaa
• Koukhaa (Arrowhead or Katniss)
• Kakthrum
• Loklei
• kengoi
• Punlei
• Kolamni (Water spinach)
• Peruk (Centella)
• Yelaang (Jointweed)
• Kengoi
• Phunin
• Yensil (Creeping woodsorrel)
• Thaanjing (Foxnut)
• Yongchaak (Parkia javanica/Stink bean or Bitter bean)
• Yaipan (East Indian Arrowroot)
• khang-mana
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Cuisine of Manipur
• Komprek (Japanese parsley)
• Hei-ba mana
• yendung
• chengkhruk
• tengnou-manbi (winged bean)
• ookhajing
• ikaithabi
Various kind of mushrooms also form an important part of the cuisines.
These Include:
• Uyen (similar to shittake mushroom)
• Uchi-na (Black slimy mushroom or Jelly ear)
• Chengum (Mushroom)
• charu-yen
• Kanglayen (Split gill mushroom),
• Ushoi (Bamboo Shoots), etc.
There are also ingredients in the cuisine that require an acquired taste, such as Hawaijaar
(fermented soya bean, somewhat similar to the Japanese Natto), Soibum (fermented
bamboo shoot) and Ngaa-ri (fermented fish).
Simple Dishes
Eromba- Vegetables boiled or steamed with a lot of red chillies or umorok (king chilli)
with ngari (fermented fish), smoked or roasted fish and mashed together. “U-morok” –
literally ‘tree chilli’ u = tree; morok = chilli. It is garnished with herbs like maroi ( maroi
nakuppi, phakpai, mayang-ton, toning-khok, kaanghumaan, lomba, tilhou, chaantruk,
coriander leaves and many more).
Singju is a salad which may be prepared with finely chopped banana stem, laphu tharo
(banana flower), cabbage, lotus stem, komprek (a kind of scented herb), kollamni (another
herb), tree beans, coriander leaves, sinju pan, ginger, heibi mana and lots of seasonal
vegetables mixed with ngari. Boiled kidney beans are optional and the dish is seasoned
with red chilli flakes, salt to taste, with roasted sesame powder and roasted chick pea
powder.
Chamthong or Kangshoi is a stew of any seasonal vegetables with coarsely chopped
onions or spring onion, maroi - both yennam nakuppi and napakpi, ginger, ngari and
salt, topped with ngari, dried fish, or fried fish pieces and water. It is soupy in consistency
and is eaten with rice.
183
Morok metpa is a coarse paste prepared with green or dry red chilies mixed with chopped
onions, coriander leaves and other local herbs for garnishing. The chilies are steamed or
roasted with ngari or simply crushed and then mashed with salt and ngari; fried fish
pieces can also be added to it. This is something which accompanies both the meals as a
routine side dish.
Other dishes include kang-ngou or kaang-hou (various vegetables stir fried with
traditional spices), nganam (prepared with fish and maroi on a pan) or paaknam (sort
of a pancake prepared with a mixture of pea flour, maroi napaakpi, laphu tharo, awa
phadigom, and ngari wrapped in turmeric and banana leaves and baked in a pan or
steam it first and then roasted it for sometime), nga-thongba (fish curry), ooti (a typical
Manipuri vegetarian dish), pakoura thongba, chagem pomba (made with fermented soya,
mustard leaves, roasted or smoked fish and other herbs), keli chana, alu kangmet (boiled
potato mashed with fried red chilli and nakuppi with salt and/or dressed with mustard
oil), sana thongba which is prepared with paneer in Manipuri style, a-nganba (steamed
vegetables, such as pumpkin, peas, carrots, French beans, etc.).
HAWAITHRAK MAKUCHABI KANGSHOI
Ingredients
• 16-17 tender whole Garden peas (or sugar snaps peas preferred if available)
184
Cuisine of Manipur
• 1 small carrot, sliced into equal size cylindrical oval or round pieces
• 1/4 cup Cauliflower florets
• 5-6 French beans, chopped or sliced
• 1 medium size Onion greens or onion, sliced
• 1/2 Tbsp fresh Ginger, julienne
• Few stalks of Garlic Chives, chopped (optional)
• 1 medium Fermented fish, wash and discard the head
• 6-7 Mola Carplet, pan toasted (or a piece of pan toasted or fried fish medium size cut)
• Few Cherry tomatoes or one ripe Tomato, halved or chopped
• 2-3 fresh Green Chilli Pepper, partially slit opened
• Salt to taste
• 600 ml Water
Method
1. Wash and put the vegetables in hot water for 3-4 minutes to reduce the cooking time
(skip blanching-garlic chives, ginger, tomatoes, and onion greens). Drain away the
hot water and keep aside the vegetables.
2. In a deep bottomed pot or pan bring the water to rolling boil and reduce to medium-
low. Add carrots, cauliflower florets, salt and cook for few minutes uncovered.
3. Add the green whole peas, beans, julienne ginger, fermented fish, toasted mola
carplet, tomatoes and simmer on low heat for few minutes.
4. Add chopped garlic chives, onion greens and fold in gently. Turn off the stove and
cover with a lid.
5. Remove in a serving bowl and serve hot with some plain rice, vegetable fritters or
simply enjoy this healthy stew as it’s. (I enjoyed it with some pan toasted dried
shrimps, and a hand-mixed steamed fermented soybeans-fermented fish-ghost
chilli preparation)
Note: Do not add water at later stages else the stew will not be flavourful.
EROMBA
Eromba is a traditional chutney of the Meitei’s residing in the Imphal valley in North
East India. This is a really spicy chutney made wit the combination of the favorite local
ingredients like fermented dried fish, fermented bamboo-shoot and Raja/King chilli.
185
This chutney will make it’s appearance in a lot of the dinner tables of the Naga’s residing
in Manipur, but not so much in Nagaland. A chutney is a MUST for lunch and dinner,
and so according to the main dish, a chutney will be made that will compliment the main
dish.
Eromba goes beautifully well with Pork curry, made the traditional way. The key to a
good eromba is the quality of the fermented fish, the fish should be close to sweet smelling
and the best way to judge is to just pick up the most expensive one in the market. It’s okay
to make it with any chilli that’s available at hand, but it taste best when made with dried
Raja/King chilli. Here’s the recipe.
Ingredients
• 2 Medium Sized - Potatoes
• 5 Medium Sized - Dried Fermented Fish
• 1 Big - Raja Chilli
• 1 Medium - Onion, Sliced evenly
• 6-7 Pods - Garlic
• 1/2 Cup -Fermented Bamboo Shoot
• Salt - According to taste
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Cuisine of Manipur
Method
1. Pressure cook the potatoes and bamboo shoot. Peel the potatoes and keep aside
2. Roast the fermented fish and King chilli (you can use an old slotted spoon for this
purpose) and keep aside
3. Put the cleaned garlic pods, the roasted ingredients, some salt and mash it together
to bring out a paste
4. Mash the potatoes, mix it with the bamboo shoot.
5. To this mixture add the paste and mix it really well. Add about 2-3 Tbsp of water to
get the consistency you want.
6. Garnish it with the sliced onions and some coriander leaves if you want.
The quantity will be just right for 3-4 people. Have it over plain rice and pork curry and
you have a complete lip-smacking meal.
CHI AL MEH
A wholesome vegetable stew, the strong note of ginger lends in some heat. It is perfect
for a chilly evening.
• Cooking time : 15 minutes
187
Ingredients
• 3 medium-sized potatoes, finely sliced
• 1 cup shelled green peas
• 10 French beans, trim and
• break into two with your hands
• 1 large tomato, chopped
• 2 Tbsp ginger paste
• 1 tsp salt
• Garnish: 1 Tbsp fresh coriander leaves, chopped
Method
1. Place 21/2 cups water in a pan, add the potatoes and bring to boil over high heat.
Add the rest of the vegetables and cook till tender.
2. Mash potatoes with a spoon to thicken gravy and stir in ginger and salt.
3. Garnish with coriander leaves and serve.
ATHONGBA
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Cuisine of Manipur
Ingredients
• 200 grams sana/paneer
• 1/3 cup green peas
• 1 potato, medium sized and cubed
• 1 onion, medium sized and chopped
• 5 green chilis, chopped
• 1 teaspoon turmeric powder
• 1 tablespoon cumin seeds
• salt to taste
• 1 cup milk
Instructions
Heat oil. Splutter cumin seeds. Add and fry onion till tender.
Add green peas, potatoes and sana. Fry till sana is golden brown.
Add turmeric powder and salt. Saute for 2-3 minutes. Add water and cook covered till
potatoes are cooked.
Add milk. Bring to boil. Simmer. Add chillies and continue till done.
Garnish Sana Thongba with the coriander leaves and serve with hot rice.
MANGAL KANGTAK
This is a delicious green pea curry, which is flavoured with a handful of spices and fresh
onion leaves or chives.
Ingredients
• 3 cups shelled green peas
• 2 dry red chillies
• 1 tsp salt
• 1 Tbsp oil
189
• 1 tsp ginger, chopped
• 5 flat onion leaves or chives, chopped
• 2 medium-sized tomatoes, chopped
• 1/2 tsp fenugreek /methi powder
• 1/2 tsp cumin powder
• 1 Tbsp fresh coriander leaves, chopped
Method
1. Place green peas in a pressure cooker with 2 1/2 cups water and cook under pressure
for 5 minutes.
2. Open cooker and mix in red chillies, turmeric and salt. Cover lightly and simmer
over low heat for 10-15 minutes.
3. Heat oil in a pan, and add ginger, onion leaves or chives, tomatoes and spice
powders.
4. Cook over moderate heat, stirring constantly till tomatoes have disintegrated.
5. Add green peas with any liquid remaining in the cooker and simmer for 2-3 minutes.
6. Garnish with coriander leaves and serve.
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Cuisine of Manipur
CHAHOU KHEER
Ingredients
• 1cup Rice (washed & soaked for 15minutes)
• 2nos Bayleaves
• 1cup Sugar
• 6cups Milk
• 4nos Cardamom (slightly crushed)
• Few coconut pieces or 2tbsp Grated coconut
• 1tsp Raisin
• Few cashew nuts
• Few cherries for garnishing
Method
Boil the milk in pressure cooker, add the bay leaves, cardamom,cook for few minutes.
Add the soaked rice, sugar and give a stir.
Close the pressure cooker and cook for a whistle, put the flame in simmer and cook for
10minutes
Put off the stove.
Once the pressure gets released, cook the kheer in medium flame.
Add the raisins, grated coconut, cashewnuts,cook for few seconds.
Serve warm topped with few dry fruits and cherries.
KANGSOI
Ingredients
• 1 Big Size Tomato
• 1/2 cup Chopped French Beans
• 1/2 cup Sliced Button Mushroom
• 1/3 Medium Sized Cabbage
• 5 Florets Cauliflower
• 1/2 cup Chopped Spring Onion
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• One Medium Size Onion In Rings
• 2 teaspoons Ferment Soya Beans
• 1 Thumb Size Ginger
• 1 Ginger Small Piece
• 2 Green Chillies
• Salt To Taste
• 1/3 cup Chopped Coriander
Instructions
Boil water and onion rings. Add sliced ginger, fermented soya beans, all the vegetables
except tomato and ginger leaves and salt to taste.
Cook on low flame for a while. Add tomato, ginger leaves and coriander leaves.
Serve Kangsoi with rice or have just as a soup.
SANGOM KHEER
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Cuisine of Manipur
Ingredients
• 1 liter Cow’s Milk
• A handful of aromatic Gobindo bhog/Joha/Jeera/Ambemhor Rice or long grain Indian
Basmati rice, wash and soak for 30 mins
• 2/3 cup Sugar or as per your taste
• 4 Tbsp Skimmed milk powder (optional, I have used Amul’s Amulya)
• 2 Bay leaves
• 5-6 whole Green Cardamoms/Chhoti Elaichi
• 1 1/2 Tbsp Cashews and Golden Raisins/Kismis/Sultanas
• 1 Tbsp Almonds and Pistachios,chopped or thinly sliced
• 1/2 tsp Clarified Butter/Ghee (optional)
Method
1. Heat milk in a wide pan or pot, bring it to a boil and let simmer by adding the bay
leaves, cardamom pods till it reduces to 3/4 of its original volume.
2. Slowly add in the rice, with continuous stirring. Boil it on low heat, by occasional
stirring to avoid burning the milk at the bottom of the pan.
3. Add sugar, skim milk powder and let it boil with occasional stirring till the rice
grains are cooked and the kheer is slightly thick. (the rice grains should be soft and
firm but shouldn’t break, for that stirring should only be occasional)
4. Add in the cashews, raisins and the ghee. Allow to cool. Garnish with the chopped
almonds, pistachios before serving.
5. This kheer thickens after cooling, as such you can add some boiled milk before
serving. You can also refrigerate and serve it chilled.
COCONUT KHEER
Ingredients
1 cup Rice (washed & soaked)
2 Bay leaves
1 cup Sugar
6 cups Milk
4 Cardamom (slightly crushed)
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2 tablespoons Grated coconut
1 teaspoon Raisin
Few cashew nuts
Few cherries for garnishing
Instructions
• Boil the milk in pressure cooker, add the bay leaves, cardamom, cook for few minutes.
Add the soaked rice, sugar and give a stir.
• Close the pressure cooker and cook for a whistle, put the flame in simmer and cook
for 10 minutes
• Once the pressure gets released, cook the kheer in medium flame.
• Add the raisins, grated coconut, cashew nuts,cook for few seconds.
• Serve warm topped with few dry fruits and cherries.
MADHURJAAN THONGBA
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Cuisine of Manipur
Things You Need

• Milk – 2cup
• Besan – ½ cup
• Coconut (fresh and grated) – 2tbsp
• Sugar – 4tsp
• Cardamom Powder – 1tsp
• Bay leaf – 1
• Oil – For frying
Procedure
Take besan in a bowl and add 2tsp sugar and mix it to form a thick consistency using as
little water as possible, take care so that the mixture does not become runny. Pour oil in
a pan and heat it for deep frying. Take a clean teaspoon and drop the besan mixture into
the hot oil and fry the balls until they are golden brown in colour. Soak excess oil in a
tissue paper and keep aside. In a pan take the milk and put it on the medium flame, keep
stirring so that no cream is formed. When the milk starts boiling, add the bay leaves and
2tsp sugar and keep stirring, add the besan dumplings into the milk and let it boil for a
few more minutes. Add the coconut and the cardamom powder then mix well. Turn off
the heat and let it cool, serve topped with chopped dry fruits.
TAN
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Ingredients
• Maida – 1 cup
• Salt to taste
• Water as Needed
• Oil for frying
Method
In a bowl add flour and salt mix well.
Add water little by little and knead it into a soft dough.
Heat oil in kadai. Divide the dough into equal balls.
Roll each ball like a puri using rolling pin.
When the oil is hot enough slide in the rolled puri and press them a a bit so that they puff
up flip and cook for few seconds.
Remove from oil and place them on kitchen towel.
Serve the with Thongba or any sabzi.
CHAK ANGOUBA
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Cuisine of Manipur
Ingredients
• Cooked Rice – 1 cup ( I used Basmati)
• Mixed vegetable – 1/2 cup ( I used Potato, beans, peas and carrot)
• Onion- 1 No small
• Cumin seeds – 1/4 tsp
• Turmeric pd – 1/4 tsp
• Coriander pd – 1/2 tsp
• Green chillies – 1 No ( chopped)
• Salt to taste
• Oil -1 tsp
Method
Heat oil in a pan add cumin seeds, let them splutter.
Now add onions and saute them till translucent.
Add turmeric pd ,green chillies coriander pd saute the for few seconds.
Now add the mixed vegetables and saute them .
Add salt and cook them till they are done.
After the veggies cook add Rice and mix them well.
serve them hot.
KELLI CHANA
We are going to Manipur, one of the seven sister states in the North Eastern India.
Manipuri cuisine is simple, organic and healthy. Dishes are typically spicy foods that use
chili pepper rather than garam masalas. Most of the dishes do not use oil for cooking.
The staple diet of Manipur consists of rice, variety of leafy vegetables and fish. Manipuris
typically raise vegetables in a kitchen garden and rear fishes in small ponds around their
house. They cook dishes based on the seasonal produce and the dishes taste very different
from mainland Indian cuisine because of the use of the various aromatic herbs and roots
that are unique to the region.
• Servings 4 serving
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Ingredients
• 2 cups Chickpeas - cooked (or use 1 16 oz. can, rinsed and drained)
• 1 Onion - medium, chopped
• 2 Tomatoes - medium, chopped
• 1 Ginger " - grated
• 2 cloves Garlic - minced
• 1 tsp chili powder Red (adjust as per taste)
• 2 Green onions - chopped
• 3 tbsps Chives Chinese - chopped
• 2 tbsps Black sesame seeds - roasted and ground
• 1 tbsp Cilantro - chopped, for garnish
• to taste Salt
• Get Ingredients Powered by Chicory
• Kelli Chana (Spicy Chickpea snack)
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Cuisine of Manipur
Instructions
Heat 2tbsp mustard oil in a pan; add onions and cook until they start turning lightly
brown around the edges. Add the ginger and garlic; cook for 1~2 minutes.
Add the chopped tomatoes and cook until mushy.
Next add the red chili powder and salt. Mix well. Add some water if the mixture looks
too dry. Cook for 3~4 minutes.
Add the chopped Chinese chives and ground black sesame powder; cook for 2~3 minutes.
Finally garnish with chopped green onions or cilantro and Enjoy!!
OOTI
• Basic Information
• Preparation Time ~ 10 minutes
• Cooking Time ~ 20 minutes
• Serves ~ 2
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Ingredients
• Ingredient Quantity
• Yellow peas/pattani(soaked) 1 cup
• Onion(finely chopped) 1(medium size)
• Red chilly/varamilagai 2-3
• Green chilly/pachamilagai 2(slit lengthy)
• Salt 1 tsp
• Oil 1 tbs
• Ginger/inji (finely chopped) 1/2 tsp
• Coriander leaves/kothamalli for garnishing
• Cumin seeds/jeeragam 1/2 tsp
• Bay leaf 1
Method
Pressure cook the yellow peas for 2 whistles and keep it aside.Heat a pan with oil and
crackle the cumin seeds,add in the bay leaf,green chilly,red chilly.Now add in the chopped
onion and saute it till transparent.Now add the chopped ginger and mix it well.
Add this sauteed mixture to the cooked yellow peas along with 1/2 cup of water. Bring
to a boil and finally add the chopped coriander leaves.
Serve it with white rice.
ALOO KANGMET
Ingredients to make Tan and Aloo Kangmet (Manipuri Cuisine)
For The Tan

• Maida/Flour 1 cup
• Water as required
• Oil for frying
• For Alu Kengamat-
• Mashed potatoes 2 nos
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Cuisine of Manipur
• Dry red chillies 3 nos
• Mustard oil 1 tsp
• Steps to make Tan and Aloo Kangmet (Manipuri Cuisine)
To prepare the tan, take the maida in a bowl, add salt into it and mix well. Now make a
dough with water. Knead it like a soft dough.
Heat oil in a kadhai.
Divide the dough into equal size balls. Roll each ball like a puri with the help of a rolling
pin.
Once the oil is hot, fry these puris/tan from both the sides. The Tan is ready.
For the aloo kangmet, take a pan and add 1 tsp of mustard oil. Once the oil is hot, add the
dry red chillies and saute it for 2 minutes. Then remove and grind this coarsely.
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In the same pan, add mustard oil to heat, then add the coarse red chilli and salt as per
taste.
Now add the boiled and mashed potatoes. Mix all ingredients well together. The Alu
Kangmet is ready.
Serve this delicious dish!
Tip
You can use any oil in the place of mustard oil.
MARIO NAKUPPI PAKOURA
Ingredients
• Besan – 1/2 cup
• Spring onion -1/4 cup ( chopped)
• Ginger paste – 1/4 tsp
• Red Chilli pd – 1/4 tsp
• Turmeric pd – 1/4 tsp
• Asafoetida a pinch
• Baking Soda A pinch
• Salt to taste
• Oil for frying
Method
In a bowl mix all the ingredients excluding oil to fry .
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Cuisine of Manipur
Add water as needed to make a thick paste.
Heat oil in a kadai and spoon the vadas a tbsp at a time.
Fry them till they turn golden brown .
Serve them hot.
SOYA THONGBA
• Prep Time-10mins
• Cook Time-20mins
• Serves-2people
Ingredients
• 1Medium onion chopped
• 1Big potato diced
• 1Cup soya chunks {meal maker}
• 1/4Cup green peas
• 1Tbs ginger garlic paste
• 1/2Tsp turmeric
• 1&1/2Cup milk
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• 2Green chili's sliced
• 1Tsp cumin
• 1Tbs oil
• Salt to taste
Directions
Heat pan with oil. To that add cumin & fry it till it turns light brown.
Add onion to pan along with ginger garlic paste.
Saute them till onions turn soft.
Add soya chunks, potatoes & green peas to pan. Saute them for few seconds.
To the same pan add turmeric & enough salt. Fry them for 1min on medium heat.
Add milk to pan & close it with a lid.
Cook on low heat with a lid till gravy gets little thick.
Remove lid & add green chili’s to gravy. Allow gravy to become thick. Adjust salt & spice
if needed. Switch off heat.
Garnish with coriander leaves & serve warm with rice & roti.
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Cuisine of Manipur
Note
Replace soya chunks with paneer.
Author used water instead of 1/2 cup milk. The gravy will be richer if it is cooked in milk
rather than water.
To avoid milk spilling cook gravy with lid till it gets thicker.
I haven’t pre cooked soya chunks in this dish. Cooking them directly in the gravy will
help soya to absorb the flavor.
If using paneer, saute paneer till it turns slight brown.
KAROTKHABI KANGHOU
Ingredients
• Bitter Gourd-2 medium sized
• Potato-2 medium sized
• Salt-to taste
• Oil-2 tbs
• Red Chilly Powder-1 tsp
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• Onion-1
• Green Chilly-2
• Cumin Seeds-1 tsp
Procedure
1. Heat oil in a pan and add cumin seeds.
2. When they splutter add onions and green chillies. Saute until golden.
3. Add the sliced bitter gourd and thinly sliced potatoes.
4. Add salt and red chilly powder and keep on stirring on medium low flame until
done.
5. Do not add water or cover the pan to cook. The vegetables must be roasted in oil.
6. When the veggies are done, remove from pan and trasnfer to a serving bowl.
7. Serve it hot with rice..
MANIPURI KHICHDI
Ingredients
• 1 Cup Brown Basmati Rice
• 1/3 Cup Toor Dhal
• 1/3 cup Chopped onions
• 4 Tbsp Peanuts
• 2 Tbsp Ghee or Clarified Butter
• 1 tsp Salt
• 1/2 tsp Cumin seeds
• 3 Cardamoms
• 3 Cloves
• 2 Bayleaves
• 2 Dried Red chilli
• 1 Clove Garlic (minced)
• 1/4 inch piece of Ginger (minced)
• 1 pinch Turmeric powder
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Cuisine of Manipur
Method
1. Heat ghee in a medium sized pan.
2. Add Cumin seeds and when they turn brown, add other spices along with chopped
onions.
3. when the onions are translucent, add minced garlic and ginger.
4. In a 5 quart Slow cooker insert, add the rice, dhal and fried onion mixture.
5. Add salt and turmeric powder. Pour 2 cups of water.
6. Cover and cook for 6-8 hours.
7. In a small pan heat a tsp of ghee or oil and fry the peanuts until golden brown. Mix
with the cooked Khichdi and serve hot.
•
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8
NAGA CUISINE
N aga cuisine is the traditional cuisine of the Naga people. It features meats and fish,
which are often smoked, dried or fermented.
Overview
The various Naga tribes have their own cooking varieties, but they often exchange
recipes. A typical Naga meal consists of a meat dish, a boiled vegetable dish or two, rice
and a chutney (Tathu). Nagas tend to prefer boiled edible organic leaves. Some common
dishes are “fermented bamboo shoot” (made from the tender shoot of the Bamboo tree)
with fish and pork. axone(soyabean boiled, fermented and either smoked or sun dried)
with smoked pork and beef. Smoked meat is produced by keeping the meat above the
fire or hanging on the wall of the kitchen for anywhere between 1 day to 2 weeks or
longer, which could last for the whole year ahead. Anishiis fermented taro leaves made
into patties and smoked over the fire or sun dried. Naga food tends to be spicy(chillies).
There are different varieties of chillies in Nagaland. The ginger used in the Naga cuisine
is spicy, aromatic and is different from the common ginger. The garlic and ginger leaves
are also used in cooking with meat. Sichuan pepper is a popular spice used by the Nagas.
LIMA BEANS CURRY WITH SMOKED BEEF
Ingredients
• 250 g - Lima Beans, ends trimmed and left whole
• 200 g - Smoked Beef, cubed
• 2 - Potatoes, cubed
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• 1 - Onion, diced
• 1 - Whole Garlic, crushed
• 3 - Tomatoes, chopped
• 1 - Green Chilli
• 4 - Dried Chillies
• 1 Tsp - Organic Turmeric Powder
• 3 Tsp - Salt
• 500 ml - Water
• Thumb sized ginger smashed
• Fresh chopped coriander for garnish
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Naga Cuisine
Method
Pour all the water in a cooking pot and turn on the heat to full. Add the rest of the
ingredients except the lima beans and cook on high heat till the the water starts boiling,
reduce heat to medium and cooked covered till the meat becomes tender (about 30-40
minutes). Make sure you stir over and over. Once the meat is tender, put the beans
into the pot, stir and close lid and cook for another 10-15 minutes or till the beans are
cooked. Garnish with the chopped coriander and serve it with hot rice and dried fish
chutney.
FISH IN BAMBOO-SHOOT
Ingredients
For Curry
• 1 Kilo - Rohu Fish
• 2 Tbsp - Mustard Oil
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• 2-3 - Big Tomato, cut in 4 equal pieces each
• 2 - Big Onions, diced
• 1 Cup - Bamboo-Shoot, shreaded
• 5 - Green Chillies, Slit in half
• 1 - Garlic Pod, the cloves crushed
• 1 Tsp - Turmeric Powder
• 1/2 Tsp - Red Chilli Powder
• 500 ml - Water
• 1 cup - Shallots Chopped
To marinate Fish
• 2 Tbsp - Ginger-Garlic Paste
• 2 Tsp - Red Chilli Powder
• 1 Tsp - Turmeric Powder
• 1 Tsp - Salt
• Oil for deep frying fish
Method
Marinate the fish overnight or for atleast an hour.
Heat oil till hot and deep fry the fish till the pieces are evenly browned, about 2 mins each,
and keep aside to drain excess oil.
In a casserole dish heat 2 Tbsp of mustard oil till the raw smell is gone or till you see the
oil begin to smoke and add the diced onions and stir it is well caramelized.
Add the tomatoes and the rest of the spices and stir to allow the flavors to permeate.
Add the bamboo-shoot and water, cover the pot and cook till the water starts boiling, let
boil for some time and then reduce flame and cook for about 10 to 15 minutes.
Now add the fried fish and cook for ten minutes and then spread the shallots, cook for
another 5 minutes, turn off flame, give a gentle stir making sure not to break the fish
pieces, put the lid back on and let rest.
Serve it with hot rice, dried fish chutney and some salad and you have a well fed
tummy.
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Naga Cuisine
RICE GRUEL WITH DRIED GONGURA LEAVES AND FRESH

PORK FAT
INGREDIENTS
• 2 Cups - Cooked leftover rice (if using raw rice, 2 handful of rice will do)
• 4 Cups + 3 Cups - Water
• 1 - Onion
• Thumb sized - Fresh Ginger
• 5 Pods - Garlic
• 2 Cups - Dried Gankhiang/Gongura
• 1 Tbsp - Lard
• 1 Think Chunk - Fresh Pork Fat
• 1 Tbsp - Bamboo Shoot
• 4 - Red dried Chillies
• 1-2 Tsp - Turmeric Powder
• Salt - As per taste
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Method
It is easiest to cook this in the pressure cooker. Put the rice and 4 cups of water, some salt
and bring it to a rolling boil. Let cook for about 5-10 minutes. Take the pressure off, then
add the remaining water and the rest of the ingredients, check the salt and spice (chili
heat), put the cooker back in the stove and let it cook open for a good 15-20 minutes. Once
done, serve it piping hot. Enjoy a warm, rich, gruel goodness!!!
BABY BITTER GOURD CURRY
Ingredients
• 200 gms - Baby Bitter Gourd
• 100 gms - Pork Fat
• 1 - Medium Sized Potato, Diced
• 1/2 - Medium Sized Onion, Diced
• 1 - Medium Sized Tomato, Diced
• 1 Tsp - Chilli Powder
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Naga Cuisine
• 1 Tsp - Salt
• 1 Tbsp - Oil
• 5-6 - Garlic Pods
• 2 Cups - Water
Method
Clean the vegetable, cut in half and keep aside.
Dice the pork fat and in a pressure cooker, brown the fat till it gives out oil and a nice
aroma fills your nose.
Scoop out the browned fat, add 1 Tbsp of oil into the pressure cooker and fry the onions
in it.
Add the remaining ingredients along with the browned fat, except the water and garlic,
and cook for a minute or two just to develop the flavors.
Add water, when it comes to a rolling boil, toss in the crushed garlic.
Let the curry cook for a minute and then put on the lid of the pressure cooker and cook
in medium flame.
Let the curry cook for about two whistles and then turn off heat.
Let cool for about 5 minutes and serve this delicious curry with hot rice and some dried
fish chutney. Enjoy!!
PORK
Ingredients
• 1 Kilo - Pork, cubed
• 3 - Medium Onions, diced
• 4 - Medium sized new potatoes
• 7 Tbsp - Veg' Oil
• 1/2 Cup - Dried Soya Beans
• 3 - Green Chillies, slit in the middle
• 3-4 - Garlic Pods, smashed
• 1 - Thumb sized Ginger smashed and diced
• 1 Tsp - Garam Masala (optional)
• 1 Tsp - Tumeric Powder
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• 2-3 Tsp - Red Chilli Powder
• Salt - According to taste
• 4 1/2 Cups - Water
Method
Heat some water in the microwave for about 1 minute plus and soak the soya beans.
Divide the pork meat into two batches, heat about 2 Tbsp oil in a pan and brown the first
batch.
Repeat with the second batch with 2 Tbsp of oil and keep aside.
In the same pan, add the rest of the oil, when it is hot, add garlic and fry till it becomes
fragrant.
Now add the ginger, saute for a minute and then add the diced onions and the slit green
chillies and saute till the onion is evenly browned.
Now add the browned meat, sprinkle salt and mix it up well,put the lid on and cook on
medium high flame for some time.
Once the steam starts coming off the lid, add the rest of the ingredients except water and
give it another good stir.
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Naga Cuisine
Now add the soaked Soya beans and give it a good mixing so that the meat is well coated.
Add water and cook with the lid on for about 1 1/2 hours or till the meat is soft to your
liking.
Remember to keep stirring it every 2 - 3 minutes.
I personally feel that curries taste best when it is slow cooked. The total prep and cooking
time would be around 2 to 21/2 hours depending on how soft you want the meat to be.
Serve it over hot rice, raja mirchi chutney and some crunchy salad and you are on your
way to becoming a Naga warrior.
PORK AND PUMPKIN CURRY
Ingredients
• 1 lb pork tenderloin or 1 lb pork butt, cut into 3/4-in chunks
• 1 1/2 lbs pumpkin, cut into 3/4-in chunks (or kabocha)
• 2 cups sweet basil or 2 cups Thai basil, washed and patted dry
• 2 -4 Thai red chili peppers, cut into thin slivers with seeds (optional)
• 2 (19 ounce) cans coconut milk
• 4 -6 tablespoons red curry paste or 4 -6 tablespoons yellow curry paste
• 2 stalks lemongrass, cut in half lengthwise, bruised with the flat of a knife (optional)
• 3 kaffir lime leaves, cut into thin slivers (optional)
• 1 1/2 tablespoons fish sauce (or more to taste)
• 1 1/2-2 tablespoons sugar or 1 1/2-2 tablespoons palm sugar
• 1/2lime, juice of (optional)
Directions
Cut pork into bite-size pieces.
Peel pumpkin and cut into bite-size pieces.
Detach basil leaves from stem. Slice chilies.
Pour the thick creamy top half of the coconut milk into a large pot, bring to boil on
medium heat, and stir in the curry paste. Fry, stirring constantly, until aromatic, darker
in color, and oily on the surface.
Add diced pork, lemongrass, and lime leaves, and stir as the pork begins cooking, adding
coconut milk a couple of tablespoons at a time.
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Add pumpkin with the remaining coconut milk, season with fish sauce and sugar.
Simmer, checking regularly, until pumpkin is cooked but not mushy.
Stir in basil leaves, chilies, and lime juice and remove from heat.
Serve with steamed rice, garnished with basil.

Tips: For a less creamy sauce, add some water and adjust seasonings. For a vegetarian
dish, use green beans instead of pork.
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Naga Cuisine
BEEF LIVER & GALANGAL LEAVES CHUTNEY
Ingredients
• 150 gms - Precooked Beef Liver
• 12 ( or more) - Green Chillies, roasted over medium flame
• 4-5 - Medium sized Ngari (Fermented Dried Fish)
• 5-6 - Garlic Pods
• Salt to taste
• 2-3 - Stalks of galangal leaves
• Onion for garnish
Method
Remove the sinews and thick fat lumps from the liver and pressure cook it for a couple
of minutes till cooked and soft. Once cooled, chop it up into small pieces and keep aside.
Roast the Chillies and Ngari over medium heat. Peel off the transparent skin off the
chillies.
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Pound the chillies, ngari and garlic till well combined. Add salt to taste.
Once the simple green chillies chutney is done, mix it up properly with the prepared beef
liver, add more salt if needed.
Tear or chop up the galangal leaves and mix it into the chutney.
Garnish with Onion ringlets, or diced, which ever way you like it. Enjoy!
•
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9
CUISINE OF ODISHA
C ompared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy,
but very flavourful. Rice is the staple food of this region. Mustard oil is used in several
dishes as the cooking medium, but ghee is preferred in temples.
In old times food was traditionally served on Banana leaves or disposable plates made of
sal leaves.
Odia cooks, particularly from the Puri region, were much sought after due to their ability
to cook food in accordance with Hindu scriptures. During the 19th century, many Odia
cooks were employed in Bengal and they took several dishes with them.
Yoghurt is used in dishes. Many sweets of the region are based on Chhena (cheese). The
period saw a heavy demand for Brahmin cooks, leading many Odia cooks to fake their castes
Ingredients And Seasoning

The ingredients used in Odia cuisine are plantains, jackfruit, and papaya. The curries are
garnished with dried raw mango (ambula) and tamarind. Coconut is used in several dishes.
Panch phutana is a blend of five spices that is widely used in Odia cuisine. It contains
mustard, cumin, fenugreek, aniseed and kalonji. Garlic, onion ginger are used in most of
the food. Temple food preparation doesn’t allow use of garlic or onion. Turmeric and red
chillies are commonly used.
Local Variation
The food in the region around Puri-Cuttack is greatly influenced by the Jagannath Temple.
On the other hand, kalonji and mustard paste are used mostly in the region bordering
Bengal and curries tend to be sweeter.
221
In the region closer to Andhra Pradesh, curry tree leaves and tamarind are used more.
The Brahmapur region has influences of South Indian cuisine and the Telugu people
living there have invented new Odia dishes.
Temple Food
Temples in region make offerings to the presiding deities. The prasada of the Jagannath
Temple is well known and is specifically called Maha Prasad meaning greatest of all
prasadas. It consists of 56 recipes, so it is called chhapan bhoga. It is based on the legend
that Krishna missed his eight meals for seven days while trying to save a village from a
storm holding up the Govardhan hill as a shelter.
Fish And Seafood

Fish and other seafoods are eaten mainly in coastal areas. Several curries are prepared
from prawn and lobster with spices. Freshwater fish is available from rivers and irrigation
canals. Rohi, Bhakura and Mirikali are the famous freshwater fishes used in curries.
PRAWN PATATO CURRY
Ingredients
• Prawns - 500gm medium size
• Patato - 2 medium size boiled and cut into cube sizes
• Onions - 2 medium size coarsely grind
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Cuisine of Odisha
• Ginger Garlic paste - 1 1/2 tsp
• Tomatoes - 1medium size chopped
• Turmeric powder 1 tsp
• Coriander powder 1 teaspoon
• Coconut Milk -1/2 cup
• Water - 1cup
• Red Chilli Powder - 2tsp
• Oil
• Salt to taste
Procedure
• First clean the prawns and masalasit with salt and turmeric powder and keep aside
for 10-15 mins
• Then heat oil in a non stick pan and fry that marinated prawns for 5-10 mins and keep
aside
• Then in same pan add some oil and fry that patato cubes till light brown and keep
aside
Then take some oil in pan and add onion paste and fry it for 4-5 mins.
Then ginger garlic paste, turmeric powder, chilli powder,Garam Masala powder and fry
for 4-5 mins on medium heat.
Then add chopped tamatoes, salt into it and fry it till oil separates from masala.
Then add fried prawn, patatoes and fry it for 2-3 mins.Then add coconut milk, water and
mix well.
Cover and cook on medium heat for 10-12 mins.
Garnish it with coriander leaves and serve hot.
DHABA STYLE ALOO MATAR
For the gravy

• 2 tsp oil
• 1 tsp cumin seeds/ jeera
• 1 tsp ginger, freshly minced + 1 Tbsp garlic, freshly minced
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• 1 medium onion, grated using big hole grater
• 3 medium tomatoes, chopped finely or ½ can (use half of 400 gm can) with juice
• salt to taste
• For the subji/curry
• 2 Tbsp oil
• 1 tsp mustard seeds/rai
• 1 tsp cumin seeds/jeera
• a pinch of asafoetida
• 5-6 curry leaves, chopped finely
• 3 medium potatoes, chopped in big bite size chunks
• ½ cup fresh or frozen peas
• 2 tbsp any greens (spinach, kale or any greens), chopped
• 2 tbsp fresh fenugreek leaves, chopped or 1 tsp crushed kasuri methi
• 2 tsp red chili powder (adjust acc to taste)
• salt to taste
• water – as needed
• cilantro, finely chopped – for garnishing
Instuctions
Preparing Onion-tomato Gravy

Heat oil in a pan and add cumin seeds. Let it crackle for few seconds until golden brown.
Add ginger+garlic paste and fry for few seconds until the raw smell goes away. Add into
onion and sprinkle little salt over it. Cook till light brown colour – about 2 mins.
Mix into chopped (canned) tomatoes and red chili powder. Cook for few more minutes
until all gravy combined and oil starts to leave the sides. Keep it aside.
Preparing Subji/curry
Heat the oil another wide pan add mustard seeds first followed by cumin seeds and
asafoetida. Add curry leaves and stir. Add chopped potatoes. Add into salt to taste and
add ½ cup water. Stir. Cover the lid and cook on slow-medium heat.
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Cuisine of Odisha
Cook for about 8-10 minutes. The potatoes should be cooked till fork tender but still
holding their shape.Add now with all chopped greens. Season with all spices. Give it a
stir.
Add the prepared gravy and mix it well. Adjust the consistency, not too thick or runny.
Add few tablespoons more water if needed. Throw into the frozen peas now. Mix into
sugar. Check the salt and seasoning and adjust. Cover the lid and cook for 5 minutes
more. Garnish with chopped cilantro.
Your dhaba style Aloo Matar is ready to serve! Enjoy with paratha, roti or rice. We relished
with roti, rice and gulab jamuns
MUGA DALI KAKARA

1. Moong Dal/ – 2 cups soaked
2. Wheat Flour/– 3/4 cup
3. Semolina/– 1 1/2 cups
4. Black Pepper/– 1/2 tsp
5. Jaggery/– 1 1/2 cup
6. Cardamom powder/– 1/2 tsp
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7. Oil/– for deep frying
8. Salt/ – To taste.
9. Water/ – As per requirement
Procedure
1. Soak the moong dal before start the recipe.
2. Take soaked moong dal in a pressure cooker with 2 cups water and pinch off salt.
Cook it until 3-4 whistle came.
3. Take out the boiled dal keep it aside for 5 mins.
4. Then take a kadhai and take all the boild moong dal in it. If the consistency is thicker
then add some water and salt into it.
5. Then add semolina, wheat flour to it and stir continuously to make a soft dough.
6. Then take out the dough from flame, allow it to cool.
7. Then make small balls from this dough and give it a thick round with the help of
your palms
8. Now take a kadhai and add oil for deep frying. When the oil became hot, fry that
thick KAKARAS (pithas) in oil till they become golden brown. Take them out and
allow to cool.
9. Muga Dali Kakara is ready to eat.
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Cuisine of Odisha
BHINDI KADHI
Ingredients
• Bhindi (okra)1 cup
• Dahi (yogurt )3/4 cup
• Besan (gram flour)1 1/2 tbsp
• Haldi (turmeric powder)1/2 tsp
• Salt1 tsp
• Water1 cup
• Oil1 tbsp
• Mustard seeds (rai)1/2 tsp
• Fenugreek seeds (methi dana)1/4 tsp
• Curry leaves5 leaves
• Green chilies1 piece
• Ginger1 tsp chopped
• Coriander leaves1 tbsp for garnish
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Instructions
Preparing Bhindi For Bhindi Kadhi
Wash and dry out the bhindi using kitchen towel.
Cut the bhindi into medium pieces.
Heat oil in a flat pan / tawa and once hot add bhindi/okra.
Saute the bhindi in oil for 2-3 minutes until nicely cooked. Stir occasionally to avoid
getting burn. Season the bhindi with some salt and mix well. Keep the stir fried bhindi
aside.
Preparing Kadhi For Bhindi Kadhi

Take yogurt in a big mixing bowl and add gram flour (besan).
With the help of whisker whisk until besan and yogurt mix well and no lumps remains.
Add 1/2 tsp turmeric powder (haldi) and salt as per your taste.
Now add 1 cup water and whisk again with the help of whisker so that salt and haldi mix
properly in yogurt mixture.
Now to temper the kadhi heat 1 tbsp of oil in a deep bottom pan or kadhai.
Once the oil is hot add hing (asafoetida) and mustard seeds (rai) and methi dana (fenugreek
seeds).
Let the mustard seeds (rai) flutters and then add kadi patta (curry leaves), finely chopped
green chilies and ginger.
Saute ginger for 20-30 seconds and then add yogurt mixture that we prepared earlier in
the tadka. Mix well.
Let the kadhi comes to boil once and then add stir fried bhindi.
Mix well and cook for 5-8 minutes on low flame. Stir occasionally.
Add water if the kadhi looks too thick and cook for another 2-3 minutes.
Delicious bhindi kadhi recipe is ready to serve. Serve this kadhi with steamed rice or jeera
rice.
BANDHA KOBI MACHAMUNDA CHENCHADA
Ingredient
1. Head and tail portion of Rohu (crap) or Bhakura(buffalo) fish
2. Cabbage- 1/2 potion ( cut into thin slice)
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Cuisine of Odisha
3. Potato-1 medium size(peeled and cut into small cube)
4. Onion- 1 small(sliced)
5. Ginger paste- 1 tsp

6. Garlic paste-1 tsp
7. Tomato- 1 small (cubed)
8. Garam masala-1 tsp
9. Oil,Turmeric,Salt,Chili powder
Steps
1. Clean and marinate fish with 1 tsp salt and 1tsp turmeric.
2. Heat 5 tbsp oil in wok / kadai , Fry the fish and keep aside.
3. In the same pan add onion and stir for 3-5 min.
(If oil is less , you can add little more oil to the kadai )
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4. Add ginger ,garlic paste and saute for 2 min, then add tomato,chili powder,turmeric
powder and saute for some time.
5. When masala leaves oil add fish head and crushed it in the kadai..
6. Add cabbage,potato and salt. Mix properly .
7. Now add 1 cup water to the cabbage, and mix well.
8. Now cover with a lid, cook till the the cabbage and potato became tender.(stir in
between)
9. When the water reduced (shown in pic.) add garam masala mix well and serve.
10. If you want you can add chopped coriander leaves.to the cabbage.
DAHI AMBULA KHATA
Ingredients
• Ambula(dry mango)/– 6-7 pieces
• Mustard Paste/– 2 tsp of
• Red Chillis/– 3
• Punch Phutan/– 1 tsp
• Curry Leaves/– 9-10
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Cuisine of Odisha
• Oil/– 2 tsp
• Grated Ginger/– 1/2 tsp
• Grated Mango Ginger/– 1/2 tsp
• Grated coconut/– 3 tsp
• Jeera and Red Chilli powder/– 1-2 tsp
• Sugar/– 3 tsp
• Yogurt/– 1 cup
• Salt/– (as per taste)
Procedure
1. Soak the ambula(dry mango) in water for 2 hr.
2. Take a kadai, heat oil, then add red chilli and punch phutan in to it.
3. When it starts spluttering then add grated ginger.
4. Then add soaked dry mango into it.
5. After 2-3 minutes add mustard paste into it & put some water.
6. After 1-2 minutes add little sugar into it.
8. Then add some salt & keep the flame in seem.Leave it for 15 minutes.
9. Then add grated coconut, red chilli and Jeera powder into it and leave it for 2-3
mins.
10. Then add curd & mango ginger, mix it well.
Now Dahi Ambula Khata is ready.
GOTA BAIGAN BESARA
Ingredients
• 2 Baigan (brinjal) cut into 4 pieces
• 1 tomatoes
• 3 red chilli
• 1/2 teaspoon turmeric
• 12 tsp punch-phutana
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• ½ teaspoon cumin seeds & coriander seeds
• Salt to taste
• 2 drumstick cut into small pieces
• 1 potato cut into 14 pieces
• Mustard paste( grind 3 tsp mustard+3 red chilli+5 clove garlic + ½ teaspoon cumin
seeds & coriander seeds )
• Fresh coriander leaves
Method
Wash vegetables and half Boil with salt & turmeric. Cut the onion and tomato into slices.
Put a non stick pan on the gas, heat oil, Add punch-phutana. When the punch-phutana
start cracking add the sliced onions. Stir a little. Fry till the onions become browned. Add
the mustard paste with 3 to 4 cups of water. T hen add tomato. After 15 minutes, you add
boiled brinjal, potato & drumstick. Stir a little. and boil it further for about 10 minutes.
Garnish with coriander leaves. Gota Baigan Besara is now ready to be served with rice.
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Cuisine of Odisha
BUTA DALI NADIA BARA

Evening cravings of having something crispy and fried is usual for each one of us and
thinking of new recipe each day is very difficult for us, bringing a solution we have bought
Buta Dali Nadia Bara.
Ingredients
• Chana Dal – 2 cup
• Cumin (Jeera) seeds – 1 tsp
• Coconut grated( Nadhiya Kora)- 1 ½ cup
• Onion( Piaja) – 2-3 (finely chopped)
• Green chilli ( Lanka) – 4-5 nos.
• Ginger(Ada) – 1/2 inch
• Garlic(Rasuna) – 3-4 cloves
• Salt according to your requirement
• Curry Leaves – chopped
• Oil which you prefer
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Procedure:
To start with, first soak the chana dal in water for 3 hours before using it for better
result.
Grind chana dal, Coconut, green chilli, ginger, garlic, cumin seeds together in a mixer
and make a very fine paste.
Then add chopped Onion, salt and mix well.
Heat up the oil in the frying pan
Now heat oil in a frying pan and make small balls.
Then fry it on medium flame till both sides are light golden brown.
Serve hot with tamato sauce and chilli sauce as per choice.
KHECHUDI
Ingredients
• Rice - 1 cup
• Roasted Moong Dal (Split Yellow lentils) - 1 cup
• Water - 3 cups (as per requirement)
Vegetables
Aloo, Kancha Kadali, Kakharu, Phula Kobi, Gajar, Beans, Mula, Nadia Kora,
Tomator.
(Potato, Raw Banana, Pumpkin, Cauliflower, Carrot, Beans, Radish, Grated coconut,
Tomatoes).
All the vegetables should cut in small pieces and take as per your choice.
Spices
Cinnamon (Dalchini), Cloves (Labang), Cardamom (Aleicha), Bay leaf (Teja patra),
Dry Red Chillies (Sukhila Lanka), Cumin seeds (Jeera), Whole Pepper (Gota
Golmaricha), Pepper Powder (Gol maricha gunda), Grated Ginger (Checha Ada),
Green Chillies (Kancha Lanka), Turmeric Powder (Haldi), Sugar to taste (Chini), Salt
to taste.
• Ghee - 2-3 tsp
• Roasted Peanuts (Badam) - 1/4 cup
• Fried Cashew n Raisins (Kaju-khismis)
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Cuisine of Odisha
Method
Clean and wash the rice n moong dal together and soak for 30 minutes. After soaking
rice and dal, drain the excess water and keep aside. First heat the water in high flame
and let it boil. Heat 2 tsp ghee in another deep pan. Add cinnamon, cloves, cardamom,
tej patta, cumin seeds, dry red chillies, whole pepper and grated ginger to the ghee and
saute for a while. Then immediately add the boiling water to the deep pan. Next add the
rice, moong dal and all the vegetables, haldi powder and salt as per your tatse. Cover it
and let it cook in a medium flame about 10 minutes. When the veggies are cooked, add
the grated coconut, 1 tsp sugar, pepper powder, fried cashew nuts, raisins and roasted
peanuts to the rice and mix well and let it cook in lower flame till it is done. When the
khichdi will ready add rest of the ghee over it and cover it for 5 minutes. Switch off
the flame and serve your ‘mandira khichdi’ with aloo bharta or tomato-khajuri khatta...
Specially it’s made in Ganesh Chaturthi and Dushera as Prasad in western Odisha.
DALMA
Dalma is a traditional dish of Orissa. It is a kind of dal which contains nutritious vegetables
like papaya, brinjal and some others. If you do not know how to cook, then venturing out
with Dalma would be great. It is easy to prepare and at the same time consists of essential
vitamins, nutrients and minerals present in vegetables.
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Dalma Recipe
Ingredients
• Toor dal or arhar dal and channa dal
• Cut pieces of vegetables (Pumpkin, Brinjal, Banana, Papaya, Potato)
• Grated Coconut
• Pancha-phoran (Mustard, Kala Jeera, Fennel, Cumin, Fenugreek) seed
• Dry Red Chilies
• Red Chili powder
• Ginger paste
• Turmeric
• Cumin, fried
• Ghee or Oil
• Sugar
• Salt to taste
How to Prepare Dalma

At first, cumin seeds and red chilies are roasted in a dry pan and grinded to powder.
In a pan, about 4 cups of water is boiled and dals are added to it. With dals, ginger paste,
turmeric, sugar, grated coconut and salt are also poured into it. Dal is covered until it is
half cooked.
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Cuisine of Odisha
Then, pieces of vegetables are also added to dal and the pan is covered until the vegetables
are tender.
In another pan, little oil is taken and pancha-phoran is added. After the seeds crackle,
pinch of red chili powder. This is also added to the cooked dal.
Finally, the dal is garnished with coriander leaves and served with steamed rice.
Tip: The recipe of Dalma can also be prepared with moong dal.
DAHI PAKHALA
Ingredients
• Cooked Rice – 1 bowl
• Water – 2 bowls
• Curd – 1 cup
• Mustard – 1 tbsp
• Curry leaves – 10
• Salt – 2 tsp
• Dry chili – 1
• Ginger – 1 inch (smashed)
• Oil – 1 tbsp
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Instructions
For Basi Pakhala, add 1 bowl of cooked rice with 2 bowls of water and allow it to cool.
Keep for 6-8 hours.
For Saja Pakhala, add 1 bowl of cooked rice with 2 bowls of water and allow it to cool.
Put a pan on medium flame. Once hot add, add 1 tbsp oil. Add mustard seeds, curry
leaves and dry chili and wait till it crackles. Now simmer the flame add ½ cup water.
Allow it to cool. Add this along with curd, smashed ginger and salt to the bowl containing
rice and water. Mix well.
Serve Pakhala with aloo bhaja, badi chura, saga bhaja, macha bhaja (fish fry).
SANTULA
Santula oriya recipe cooking method and ingredients used in Pariba Santula odia style
dish get here.
Ingredients
• Brinjal 50g
• Pumpkin 50g
• Tomato 1 pc
• Bhindi 2 pcs
• Potato 50g
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Cuisine of Odisha
• Banana raw 1 pc
• Drumstick 1 pc
• Potal (optional)
• Beans (optional)
• Panch phutana 2 tsp
• Kalinger ½ tsp
• Oil 2 tsp
• Garlic 8 flakes / ginger 2 inch
• Badi 10 pcs
• Chopped green chili
• Coriander leaves
How To Prepare (Cook)

Boil the vegetables and tomato with minimum amount of water, salt and turmeric powder.
In a kadai heat oil and add all seeds.
Add chopped garlic/ginger and green chili.
Salute for one minute.
Add the boiled vegetables and badi.
Garnish with coriander leaves.
Note: Garlic is preferred, but ginger can be added for garlic for people who do not take it.
CHATU BESARA
Odia Chatu Besara Recipe (Mushrooms in Spicy Mustard Curry) Mushrooms cooked
in spicy mustard based sauce is a specialty of the eastern state of Odisha. ‘Besara’ is the
Odiya used term for gravies made out of a thick base of the traditional mustard sauce.
This dish uses minimal ingredients and is very quick to prepare. A comforting, flavourful
curry, Odia Chatu Besara Recipe is best served with some hot Steamed Rice for lunch or
dinner.
Ingredients
• 400 grams Button mushrooms
• 1 Potato (aloo)
• 1 tablespoon Cooking oil
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• 2 Tomatoes
• 1/2 teaspoon Turmeric powder (Haldi)
• Salt, to taste
• Coriander leaves (Dhania), as required, for garnishing
• Ingredients for the mustard paste
• 1-1/2 tablespoons Mustard seeds
• 1 teaspoon Cumin seeds
• 5 teaspoons Coriander seeds
• 5 Dry red chillies
• Directions for Odia Chatu Besara Recipe (Mushrooms in Spicy Mustard Curry)
To begin making the Chatu Besara Recipe first clean the mushrooms thoroughly under
running water. Cut them into halves and keep aside.
Peel the potato and chop it into small pieces and keep it in a bowl of water until it is
needed. Setting chopped potatoes aside in water helps retain their colour.
Next, prepare the mustard paste. Place all the ingredients listed under “for mustard
paste” into a blender and grind to a fine but thick paste. Add as little water as possible in
order to ensure that the paste is thick and not runny.
Now, to begin making the curry, add about 2 tablespoons of oil into a kadai or a heavy
bottomed pan on a medium heat.
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Cuisine of Odisha
First add the potatoes, sprinkle some salt and saute until they are almost cooked and get a
light brown colour. Once the potatoes are cooked, transfer them to a paper towel to drain
the excess oil and keep aside.
In the same kadai, add the chopped tomatoes and toss them for a minute. Next, add the
chopped mushrooms. Saute these on high heat for 6-8 minutes, until the mushrooms are
half cooked. Add the roasted potatoes and turmeric powder and toss together for another
couple of minutes.
To this, add the prepared mustard paste, mix well and saute for 2 more minutes. Add salt
and required amount of water of the gravy, as per the consistency you desire. Allow the
curry to come to a boil so the masalas get cooked thoroughly. Simmer the Odia Chatu
Besara on low to medium heat for about 5 minutes, until all the masalas get well absorbed
by the vegetables.
Garnish with chopped coriander leaves and serve the Odia Chatu Besara along with
Steamed Rice for lunch or dinner.
ALU POTALA ROSA
Ingredients
• Parwal- 500 gm
• Potato- 150 gm
• Shredded coconut -10 tablespoon
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• Poppy seeds(khus khus)- 5 teaspoon
• Dry chilies- 1or 2( as per taste)
• Cumin seeds- 2 ½ teaspoon
• Cashew nut -10 pieces
• Bay leaf – 2
• Turmeric powder- 1teasppon
• Oil -10 tablespoon
• Ginger -1/2 inch

Wash and peel the parwals. Cut each parwal in two halves (not length wise).
Peel The Potatoes And Cut Into Pieces
Make a fine paste of shredded coconut, ginger, poppy seeds (khus khus), cashew nuts,
dry chilly and cumin seeds.
Heat oil in a deep pan. Fry the parwal and potatoes till golden brown. Keep aside.
Heat some oil in the pan and fry cumin seeds and bay leaf.
Add the masala paste, turmeric powder. Fry it till oil starts coming out.
Add fried parwal and potatoes, stir it for 2 to 3 minutes.
Put 3 cups of water and salt to taste. Bring it to boil. Reduce heat, simmer for 10 minutes
or till the potatoes are cooked and the gravy is thick.
KADALI MANJA BESARA PODA

• Manja: 6 inch piece (chooped into very small square pieces)
• (needs a special skill to cut the manja, make it round pieces first to take out the thin
threads, then chooped into small square pieces)
• Saru (Arby): 2
• Badi: 7/8 (fried)
• Tamato: 1 (chooped)
For Paste
• Mustard seeds: 2 tbsp
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Cuisine of Odisha
• Galic pods : 2
• Green chili: 1 or 2
• Chopped garlic- 1 tbsp
• Dry Chili : 2
• Five spieces (Phutan) 1tbsp
• Cilantro: 2 tbsp (chopped)
• Oil: 3 - 4 tbsp
• Salt and turmeric to taste
To the chopped manja pieces add turmeric and salt and keep it aside for half an hour
atleast and then squeeze it to take out the juices from it. And it is ready to cook now.
Make a paste of Mustard seeds, garlic and green chili together.
In a vessel boil the manja (after extracting the juices) with little salt, turmeric and water
and let it cook. When it cooked strain the water out. In a separate vessel boil the potatoes
and arby together with little salt.
Heat a vessel with the oil. When it is hot, add the phutan and dry chili to this and add
the chopped tamatoes to the tadka. When the tomatoes are half cooked (does not have to
243
be very soft) add the mustard paste to this. Add salt and turmeric to this (You may need
very little, since you have added while boiling the vegetables) cook it for 5/10 minutes.
Does not have to cook till it leaves oil.
Add the cooked manja, cooked potatoes and arby to this mix it together and cook it for
some time again in simmer (5/6 minutes).When it is done add badi and cilantro to this
and mix it together
It is ready to serve with plain rice and dali or Pakhala..
SADA MAHURA
• Preparation For : 4 People
• Preparation Time : 30 Minuites (Approx)
Ingredients
• Kancha Kadalee (Raw Banana)- 175 grm
• Saru-(Arum)- 175 grm
• Desi Aalu(Yam)-175grm
• Aalu (Potato)-150rm
• Badi – 25 gm
• Buta Dali(gram Dal)-50grm
• PanMahuri( Aniseeds)-2tsp
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Cuisine of Odisha
• Teja Patra(bey leave)-2pcs
• Sukhila Lanka(Dry Chilli)- 3 pcs
• Ghee -3btsp
• Jeera(cumin seeds)- 3tps
• Haladi Gunda (Turmeric Powder)- 1 tsp
• Luna (Salt)- as per taste

To start with, roast the dry chilies (1 piece) and cumin seeds in a frying pan until it urns
brown and then make powder of it.
Peel off the vegetables (raw banana, yam, potato and arum) and cut these into small
slices/pieces.
Soak the dal in water for about 15 minutes
Heat ghee in a pan, add rest of the dry chilies, aniseeds, cumins, bay leave, allow to
splutter. Then add BADI to it . Fry the badis till it turns golden brown.
Then add the vegetables, dal, turmeric powder and salt(as per taste) and fry it for 10-12
minutes stirring in between.
Add water (3-4 cups) to it ,stir it and lid with a cover. Boil it until the vegetable are
tenderly cooked.
Finally sprinkle the cumin chili powder (from step -1) on it and serve with rice.
BESARA TARKARI
Besara Tarkari oriya recipe cooking method and ingredients used in Pariba Besara Curry
odia style cuisine get here.
Ingredients
• Saru (arum,arbi) – 200gm
• Tomato – 150 gm
• Raddish – 150 gm
• Egg plant (brinjal) – 200gm
• Onion – 100gm
• Cilantro(coriander leafs) – 25 gm
• Mustard seeds – 6 tsp
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• Cumin seeds – 2.5 tsp
• Dry chili – 3 pcs (as per taste)
• Garlic – 15 cloves
• Potato – 150 gm
• Pumpkin – 150 gm
• Raw papaya – 400gm
• Raw banana – 100gm
• Turmeric powder – 1 tsp
• Dry mango flakes ( aambula) – 1 pc (small) or tamarind (tentuli)
• Salt (as per taste)

Make a fine paste of mustard seeds ( 5 teaspoon ), cumin seeds ( 2 teaspoon), dry chili (2
pcs) and garlic.
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Cuisine of Odisha
Clean the vegetables, peel & cut into small pieces.
Make thin slices of onion. Cut the coriander leaves.
Cook the vegetables with turmeric powder, salt and 3 cups of water in a pressure cooker.
Cook it for 5 minutes or till it’s cooked.
Heat oil in a pan, add mustard seeds (1 tsp), cumin seeds(1/2 tsp), dry chili (1 pc).
When it starts spluttering, add onion slices & fry till it becomes golden brown.
Add the boiled vegetables & stir for 1 to 2 minutes.
Keep aside and garnish with coriander leafs.
DAHI BAIGANA
Ingredients
• Baigana ( Eggplant/Brinjal ) -250gm
• Dahi ( Yogurt ) -200gm
• Green chilies -2-3
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• Bhusanga Patra ( Curry leaves )
• Lanka Gunda ( Chilli Powder ) -1/2 tbsp
• Jeera Gunda ( Cumin Powder ) – 1/2 tbsp
• Phutana ( Cumin, Mustard seed, Methi, Black cumin )-1tbsp
• Chini ( Sugar) -2 tbsp
• Refine Tela ( Refine Oil) -200gm
• Luna ( Salt ) to taste

To start with, cut the eggplant ( baigana ) into thin slice.
Blend the yogurt ( dahi ) and keep it aside.
Split the green chilies ( kancha lanka ).
Wash the curry leaves ( bhusanga patra ).
Heat oil in a pan and deep fry the sliced eggplant ( baigana ) and keep it aside.
Again heat oil ( refine oil ) and add phutana,green chilies and curry leaves ( bhusanga
patra ).
Then add fried eggplant ( baigana ),salt ( luna ) to taste and sugar and stir it properly.
Then add the above to the yogurt ( dahi ) kept aside in another container and stir it well .
Add the cumin and chilli powder to it and blend it well and serve it .
TAMATO KHAJURI KHATA
Tomato Khajura Khata
Ingredients
• 250 gm tomato (tamatar)
• 100 gm date palm (khajuri)
• ½ tsp Cumin seeds (jeera)
• ½ inch ginger (adaa)
• 2 dry red chillies (sukhila lanka)
• 1 tsp turmeric powder (haladi gunda)
• 50 gm sugar (chini)
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Cuisine of Odisha
• 1 tsp refined oil (refaain tela)
• salt to taste (luna)
Method
Chop the tomatoes into small pieces. Crush the ginger. Heat oil in a frying pan/kadhai.
When the oil is hot, cook the khajuri for lightly. Then transfer the khajuri to a plate. Now
add the jeera into the oil then red chillies. Add the crushed ginger and turmeric powder
to it. Fry it for some time. Then add the chopped tomatoes and salt to it. Stir it and then
cover the pan with a lid for some time. Keep stirring until the tomatoes make a thick
paste. Then add ½ cup water to it and leave the mixture to boil. Now add fried khajuri,
grated coconut and leave it to boil on a medium flame for about 5 minutes. Make sure the
lid of the pan is closed before boiling. Then add sugar and continue boiling for another
5 minutes. Now the Tomato khajuri khata is ready. You may garnish it with coriander
leaves (dhaniya patra).
AMBA KHATTA
“Amba Khatta” [Mango In sweet Gravy], this dish comes out of a typical Oriya Kitchen. It’s
a delicious tangy spicy chutney, which goes well with any type of main course meal (rice,
khichdi, roti, paratha etc) . Try out this yummy chutney which we can have in summers
as mangoes have that cooling affect on our body system. You can prepared this chutney
also in festivals and fasting as there is no use of onion and garlic.. Hope you will love it !!
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Ingredients
• 2 nos Mangoes (washed and chopped)
• Jaggery (gud) - 1/2 cup or 50 gms
• 1 tsp Ginger paste
• 1 tsp Pancha phutana
• 1 tsp Red chilli powder
• 1/2 tsp Turmeric (haldi) podwer
• Few Curry leaves
• A pinch of asafoetida (hing)
• 2 nos. Dry Red Chillies
• 1 tsp roasted fennel seeds (Saunf)
• 1 tsp roasted fenugreek seeds (Methi)
• 4 tsp Ghee or Oil
• Water 2 cup
Method
Heat ghee or oil in a deep pan and let it get hot. Add chopped mangoes and fry well it
for 5 minutes till light brown. Remove it from fire and keep aside. Now heat 2 tsp ghee
in a pan. Add panch phootan, dry red chillies, curry patta, ginger paste, hing and saute
for a while. Now add the fried mangoes to it. Add haldi, red chilli powder, salt and
again fry. Add jaggery to it and cook for 5 minutes. Then add 1 cup water to it and mix
well. Cover it with a lid and cook on medium flame for 8-10 minutes. Let the mangoes
mix well the gravy, add the roasted saunf and methi powder to it. Switch off the flame.
Allow it to cool completely and serve. This dish can be stored refrigerated for up to 10
days.
SAAGA BHAJA
Ingredients
• Kosala saga – 500 gm
• Piaja (Onion) – 75 gm
• Rasuna (Garlic) – 10 cloves
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Cuisine of Odisha
• Kancha Lanka (Green chili) -2/3 pcs
• Biri Dali (Urad dal) – 2tsp
• Sorisha (Mustard Seed) -1 tsp
• Refine Tela (Refined oil) -3 tbsp

Clean the kosala saga thoroughly,wash it properly 4, 5 times with ample amount of water.
Cut into small pieces.
Cut thin slices of onion, crush the garlic, and keep aside.
Heat oil in a deep pan. Add crushed garlic, fry it till golden brown, and add urad dal and
mustard seed. let it splutter now add onion slices and green chili( silted) .fry it till the
onion is soft and turns golden brown.
Add the saga and salt to it. Stir well and cover it.
Stir it continuously ,till it cooked well and dry. Remove from flame and serve hot with
rice.
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ARISA PITHA
Ingredients
• 2 cups rice (chaula)
• 1 cup sugar (chini)
• 300 gm vegetable oil (rifaain tela)
Preparation
Soak the rice in water about 2 to 3 hours, after that wash it with water and then drain all
the water.
Keep the rice in room temperature to dry about 2 to 3 minutes.
Grind it to make a semi-rough powder.
Heat 1/2 cup of water and add 1 cup of sugar to make the sugar syrup (the syrup should
be consistent).
Slowly add 2 cups of rice powder to the syrup and stir continuously to form a batter.
Take the batter in small portions and flatten the same with the help of your palms in the
shape of small thick puri.
Heat the oil in a pan, fry the thick puris in oil till they become golden brown.
Take them out and serve hot.
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Cuisine of Odisha
SUJI KAKARA PITHA

• Preparation Time – 15min.
• Cooking Time – 15min.
• Makes – 10
Ingredients
• Semolina /suji – 1 cup
• Water – 2 cup
• Sugar – 1/2 cup + 2 tsp.
• Fresh coconut grated – 1 cup
• Cardamom powder- 1 tsp. (2-3 cardamoms)
• Salt- two pinch
• Ghee – as per required
• Oil – for deep frying
Preparation
Take a heavy bottomed pan and keep it on flame. Then mix the grated coconut and 1/2cup
sugar in that pan and allow the sugar to melt. In between stir continuously to avoid
burning.
After some time it will look like a little thick in consistency,then add cardamom powder
into it ans mix well and cook for another two minutes. After that turn off the flame and
keep that pan aside to cool .
Then shape the mixture into round oval shape balls..
Take another saucepan and pour 2cups of water into it and put on the flame to boil. Then
add two pinch salt (optional) and cardamom powder into the water.
Then add the rest 2tsp. sugar into it and bring to boil properly.
Then after a minute add semolina slowly slowly into the water and at the same time
stir continuously to avoid forming of lumps. Then reduce the flame to low and allow it
to cook for another couple of minutes and you will find a thick mixture of semolina and
water.
Now keep the mixture on a flat plate to cool properly. After half minute take a little ghee
and kneed it well.
Grease your hands and divide the dough into equal portions. Then flatten the dough
balls (each) with your palm and place the coconut ball (stuffing) in the middle of
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them and cover it from all side properly .. You will get better idea from the below
picture.
Now heat oil for deep frying. And deep fry these balls in medium flame till golden
brown. Then drain the excess oil and put them on plate to cool.
Serve your loved ones..
Note
You can adjust the sweetness according to your taste and adding of salt is very
optional.
You can add dry nuts as per your choice into the stuffed coconut.
If you don’t like coconut,then you can skip that ,but in that case add a little more sugar to
the dough. and follow the procedure..that also tastes good.
If you want to make it without sugar,then you can stuff the rest over dry vegetable curry
(sukhi sabji) instead of coconut. and skip the sugar.. It also tastes different and good as
well.
You can make these in different shapes like round, oval, triangle ,etc..
One very important thing is the dough should be soft, otherwise it will not taste good.
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Cuisine of Odisha
MANDA PITHA
Ingredients
• Suji (rawa ) -150 gm
• Nadia kora(Shredded coconut)- half a coconut
• Chini(Sugar) -75gm
• Aleicha( cardamom)- 4 pcs
• Gua gheea(cows ghee)-1 tbs

Take a frying pan. Put the sugar and shredded coconut into the pan, fry it for 10 min,
when semi cooked, add crushed cardamom. When cooked take out from flame, keep
aside.
Take water (double the amount of rawa) in a deep pan. Add ghee, sugar and salt as per
the taste. Boil it.
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When it starts boiling put small amount of rawa and stir it. Do the same for the rest of
rawa. Stir it properly to avoid forming lumps. Keep it on the flame for 2 min. Remove
from flame and keep aside.
Wait till the dough cools down to room temperature, kneed the dough with ghee to make
it softer.
Make 8-10 balls from the dough when rolling it in hand. Flatten balls and put some
coconut stuffing, roll it to make a ball.
In a separate deep pan take water (2/3). Tie a cloth over the mouth of the pan. Boil it.
When its starts steaming,
MACHHA BESARA
This is a typical Oriya fish dish cooked in mustard sauce. It goes well with rice.
• Machha Besara – for 6
Ingredients
• Fish – Rohu or cat fish (2 lb thin steak pieces)
• Onion – 1 big sliced
• Tomatoes – 2 Medium diced
• Potatoes – 1 medium sliced (optional)
• Mustard seeds – 50 gms about 10tbsp soaked in water for 2-3 hrs
• Garlic – 3 cloves, Ginger – 1 inch
• Red chilli powder – 1 tsp, Tumeric powder – 1/2 tsp
• Salt to taste, Water – 1 1/2 cup
• Oil – about 10 tbsp
• Dried Mango – Ambula(2) or curd (1/4 cup)
• Coriander leaves to garnish
Method
Grind mustard seeds, ginger and garlic together to a fine paste and keep aside.
Wash the fish properly and marinate for 10 mins with 1/2 tsp chilli, pinch of turmeric and
pinch of salt.
In a frying pan in medium heat, put 3 tbsp of oil and fry the fish until brown on each side.
Take aside.
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Cuisine of Odisha
In a seperate deep bottom wide pan, put oil to heat in medium.
Add sliced onion, fry until golden in color.
Add potatoes and tomatoes and fry for 3-4 minutes.
Add the blended mustard paste and fry for 5 minutes until the paste sticks to the pan and
oil seperates.
Add turmeric, salt and chilli powder

Add water and cover the pan for the water to simmer
Add curd or ambula and let it simmer for 2-3 minutes.
Add fish to the pan without overcrowding, lay the fish flat in the pan and not on each
other.
Cover the pan and let it boil for 5 mins then turn the fish to cook on the other side.
Garnish with coriander leaves and enjoy
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MACHHA MAHURA
Ilisi Machha Mahura oriya recipe cooking method and ingredients used in Hilsa Fish
Mahura odia style cuisine get here.
Ingredients
• Ilish Fish – 500gm

• Potato – 300gm
• Yam(Desi Aloo) – 200gm
• Arum(Saroo) – 100gm
• 50gm – Buta dal (saturate with water for 30 mins)
• 7 cloves – Garlic paste
• 2 – Onion paste
• 1 inch – Ginger paste
• 2 – Teja patra
• Dalchin powder
• Roasted cumin seeds
• Red chilli
• 4 – Green chilli paste
• Turmeric powder
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Cuisine of Odisha
• Pancha Phutan
• 2 pc – Red chilli
• Salt
• Mustard oil

Clean the fish & cut into small pieces.
Marinate fish with turmeric powder & salt.Half fry it in mustard oil.
Boil 6-7 cup of water. Add potato, saroo, desi aloo, buta dal, salt, haldi & leave it until half
cooked.
Then boil 6-7 spoon mustard oil in kadai.
Fry dried chilli, teja patra & pancha phutan until it crackles.
Add all of the paste, salt, turmeric powder & fry it till oil comes out from paste.
Then add fried vegetables with fish & mix each other propely.
Let it cook till becomes gravy.
Sprinkle dalchin powder, roasted cumin, chilli powder.
Serve it with steam rice.
KANKADA JHOLA – CRAB CURRY
Ingredients
• Crab ( 8 medium size )
• Potatoes (3midium cut into 4 pieces)
• Onion ( 2 chopped )
• Ginger-garlic paste (4 tbsp )
• tomato (1 chopped )
• Cinnamon stick ,(1/2 inch)
• Green cardamom (3-4)
• turmeric powder (1 tsp)
• Red chilli powder,( 1 tsp)
• cardamom & Cinnamon Power ( 12 tsp)
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• Salt to taste
• Oil,(5 tbsp)
• Water as required
Method
First boil water in a large deep Pan,
Leave live crabs that.
Then immediately turn the gas off and peel the covers of crab.
After peeling off them set aside with little salt and turmeric powder.
Heat 1 tbsp oil and fry the potatoes until golden brown color.
In a large deep pan heat oil.
Add the crab pieces and fry them for around 10 mins.
Keep it aside and add cinnamon stick and green cardamom to the remaining oil.
Fry for 1 min and add chopped onions to that.
Then saute for 5 mins and add ginger garlic paste.
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Cuisine of Odisha
Cook until raw smell goes off and add tomatoes.
Cook for another 5 mins till tomatoes mix with the paste .
Add salt,turmeric powder,red chilli powder.
When gravy is cooked add potatoes and cook for another45 mins.
Then add fried crab and cook for another 20 mins.
Add little water when required.
If wants to pressure cook, give whistle for 2 and turn it off.
After 20 mins when the raw smell goes off add water as per requirement of gravy and let
it boil.
Once done sprinkle the garam masala powder and cover it.
MANSHA TARKARI
Ingredients
• 750 gms nice & tender mutton
• 3-4 Medium Sized Potato Cut Into Halves
• 1-2 tsp Cooking oil for frying potato (Mustard oil will certainly enhance the taste.)
• 3 medium sized onions
• Garlic 8 -10 Cloves
• Ginger 1 ½ inch
• 1 tsp Garam Masala
• 5-8 Black Pepper (Oriya: Gol Maricha)
• 3 Bay Leaf (Oriya: Teja Patra)
• 4 Whole Cardamom (Oriya: Aleicha)
• 5 Cloves (Oriya: Labanga)
• 1 Long Stick of Cinnamon (Oriya: Dalchini)
• 1/2 tsp Sugar
• 8 tsp of cooking oil (Again if you choose mustard oil, it will help you get the typical
Oriya Mansha Tarkari aroma)
• For Marinating
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• 2 tsp Turmeric Powder (Oriya: Haladi Gunda)
• 2 tsp Red Chili Powder
• 1 ½ tsp Salt
• 4tsp Yogurt (Dahi)
Method
Make a smooth paste of onion, ginger and garlic and half an inch cinnamon (I somehow
prefer the fresh paste than the ones available ready-made in the shops). But you can use
the packed paste as well.
Marinate the mutton with 1 tsp turmeric powder, ½ tsp salt, ½ tsp red chili powder,
yogurt/curd and 1-2 tsp mustard oil (optional) for 1-2 hours.
• Heat up a Kadhai or any heavy bottom Pan
• Add 1-2 tsp of cooking oil
• Shallow fry the potatoes till they turn golden brown.
• Keep them aside on kitchen-wraps or tissue paper to absorb excessive oil.
• Heat 7-8 tsp of cooking oil in a pressure cooker
• Temper it with Black pepper, Cinnamon stick, Bay leaf, whole Cardamom, Cloves
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Cuisine of Odisha
Add sugar to this (This is primarily to enhance the color of the gravy) till it turns brown.
Add the masala paste prepared in step 1.
Add a little turmeric.
Fry till the oil starts to come out. You can add a little water if the masala starts to stick to
the vessel.
• Add the marinated mutton at this point
• Fry on medium heat for about 15 mints (till the oil stars to separate out) with the lid
loosely covered
• Add fried potatoes
• Add water based on how much of gravy you want to make. For a medium thick
gravy, you can add up to 2 cups of water
• Add 1 tsp of garam masala
• Fix the pressure cooker lid
Cook on high head for 1 whistle and then cook on low heat for about 20 mins.
Open the pressure cooker only after it cools down on its own.
Check the tenderness of the mutton. If you require it to be softer, you could cook it for
some more time
Garnish it with chopped coriander leaves.
KUKUDA KASSA
• Serves: 3 Preparation time: 20 minutes
• Cooking time: 30 minutes
Ingredients
• Chicken- 500 gms (cut in medium sized pieces)
• For marinade Curd- 1 cup
• Ginger-garlic paste- 1tsp
• Turmeric powder- 1tsp Red chillies- 5-6 (coarsely ground)
• Salt- as per taste
• Jeera powder- 2tsp
• For Gravy Onions- 4 (finely chopped)
• Ginger-garlic paste- 1tsp
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• Garlic- 5 pods (peeled)
• Tomato puree- 2tbsp
• Turmeric powder- 1tsp
• Red chillies- 4-5 (coarsely ground)
• Jeera powder- 3tsp
• Dhaniya powder- 1tsp
• Salt- as per taste
• Kashmiri red chilli powder- 1tsp
• Sugar- 1/2 tsp
• Garam masala powder- 1tsp
• Cinnamon- 1 stick
• Cloves- 4-5
• Green cardamom- 3-4
• Jeera (cumin) seeds- 1tsp
• Bay leaf- 1
• Coriander leaves- 2tsp (for garnish)
• Mustard oil- 2tbsp
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Cuisine of Odisha
Procedure
1. Wash the chicken pieces thoroughly with water.
2. Marinade the chicken pieces with all the ingredients mentioned under marinade for
about 20 minutes.
3. After that heat mustard oil in a pan and add the cinnamon, cloves, green cardamoms,
bay leaf and jeera seeds to it. Allow them to splutter.
4. Then add the chopped onions and fry for 4-5 minutes on medium flame.
5. Then add ginger garlic paste and fry for 2 minutes.
6. Mix the turmeric powder, coarsely ground red chillies, jeera powder, dhaniya
powder, kashmiri red chilli powder and suagr together ina bowl with half a cup of
water.
7. Add this mixture to the pan and cook for 3-4 minutes. Then add the garlic pods.
8. Add in the tomato puree and cook for another 4-5 minutes.
9. Now add the marinated chicken pieces to the pan and cook on medium flame for
8-10 minutes till water evaporates completely.
10. Add salt and a cup of water to the pan. Cover and cook on low flame for another
8-10 minutes on low flame.
11. Once done, open the lid and add in the garam masala powder and mix well.
12. Switch off the flame and garnish with chopped coriander leaves.
MANSA KASA
• Cooking Time Required: 40 min
Ingredients
• Mutton ( 500 gm),
• onion ( 2 nos, medium), potato ( 1 large ),
• tomato ( 1medium),
• green chilli ( 2 nos ),
• ginger garlic paste ( 2 tsp),
• cumin-mustard seeds ( 1/3 tsp),
• coriander powder ( 2/3 tsp),
• cumin powder (1/3 tsp),
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• chilli powder (1/3 tsp),
• garam masala ( 1/4 tsp),
• mustard oil ( 2 tsp ),
• oil (5-6 tsp),
• turmeric,
• salt to taste.
Preparation: Wash the mutton thouroughly. Drain excess water. Add salt, turmeric and
one tsp mustard oil. Keep aside to marinate for one hour.
Cut the potato along its length into four pieces. Heat a pan. Add one tsp oil and the potato
pieces. Fry till the potato turns light brown.
Grate half an onion and cut the rest into small pieces.
Cooking: Heat 4 tsp oil in a kadai (wok). When it starts smoking, add the green chilli,
cumin and mustard seeds. When the seeds start spluttering, add the grated onion. Stir
fry for two minutes, and add the onion pieces. When the onion turns pinkish red, add the
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Cuisine of Odisha
ginger garlic paste. Stir till the raw smell of ginger garlic goes away. Then add the mutton
fat (charbi) and cook for 5 minutes.
Cut the tomatoes into small pieces and add to the wok along with coriander and cumin
powder. Stir for 2-3 minutes and then add the mutton. Cook for another 10 minutes while
stirring at regular intervals. Transfer the contents of the wok into a pressure cooker and
add garam masala along with little water. Cook for 10-15 minutes.
Remove from fire and allow steam to escape. The mutton should be well cooked . In case
it is still not done, cook for another 5 minutes with the lid closed.
Enjoy hot with rice or rotis.
BENGALI CHICKPEA
Ingredients
• 2 Cups soaked white Peas overnight
• 2 onios chopped in cube size(chop 1 onion into 8 pieces)
• 1 Tomato (chopped)
• 1/2 tbsp raw jeera (Raw cumin)
• 1/2 tbsp Garlic paste (You can use crushed garlic also)
• 1 tbsp Ginger paste
• 1/2 tbsp Jeera powder (Cumin seed)
• 1/2 tbsp Dhania powder (Coriander)
• 1/4 tbsp Garam masala
• Mustard oil
• Salt to taste
• 1/4 tbsp sugar
• 10-15 soya chunks
• 2 green chili finely chopped
• How to Make Ghugni at Home recipe
You can also make ghugni recipe without onion garlic. Just replace these two items with
one bay leaf.
How to Make Ghugni At Home?

1. It is always better to soak the white peas overnight, so that they can be easily soften.
Even after soaking also you have to put them in pressure cooker for 10-12 whistles.
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Add little bit salt while in cooker. After that drain the water and keep them (boiled
water & chick Pease) aside in 2 containers. You can add the soya chunks with the
white peas in cooker.
2. Now heat a pan with mustard oil. Add raw jeera and then add the onions. Add
chopped green chilies and fry the onions till they get brown. Now add tomatoes and
stir for around 2 min in medium flame. Now add the cooked peas and soya chunks
in the pan. Increase the flame a bit and fry this whole mixture properly.
3. After 5 min of frying, add turmeric powder, Jeera powder, Dhania powder and
ginger garlic paste in it. Again stir properly so that masala can mix properly.
4. You have to be careful while adding salt, as we have kept the cooked peas water
apart. Which already has some salt. So I would prefer not to add salt in the pan
initially.
5. After frying all the peas and masalas, now add little water with a pinch of sugar.
It’s not like we are adding sugar to make it sweet, actually sugar will reduce the
bitterness of the masalas. The amount of sugar will be very less.
6. Now cook for 5-7 min in high flame. Adjust salt to taste. If required, you can add
water to it as per your requirement of how thick or light you want to make.
7. Finally add garam masala just before switching off the flame. Stir it properly. You
can garnish it with chopped onions and chopped coriander. I personally prefer only
chopped onions. You can also add chopped green chilli.
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Cuisine of Odisha
Ghugni recipe in Bengali style is now ready. It’s always best to have it with luchi.
If you are looking for luchi ghugni recipe, matar ghugni recipe, how to cook bengali
ghugni, bengali kitchen ghugni recipe, ghugni bengali style, recipe for ghugni matar,
easy ghugni recipe, ghugni recipe step by step, ghugni bengali dish, white peas curry
recipe or how to make niramish ghugni in bengali style; then this article will surely serve
your need.
Hope you will like this Bengali chickpea recipe. Feel free to share this article with your
friends and family who want to know how to make tasty ghugni at home.
CHAULA KHEERI
• Cooking Time Required: 60-80 mins
• Cost of preparation: 100-110 rupees
Ingredients
• Fragrant rice ( 1/2 cup )
• milk ( 1 litre )
• ghee ( 3 tsp )
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• sugar ( 2-3 tbs )
• cashews ( 1/2 cup )
• salt ( a pinch )
• cardamon ( 2 nos )
• condensed milk ( 1/2 cup )
Cooking: Wash the rice and transfer to a pressure cooker. Add 1/4 of the milk, ghee ,sugar
and salt. Close the lid and cook for 2-3 whistles. Remove from fire and allow to cool down
slightly.
Boil the milk separately. Fry the cashews and keep aside.
Transfer the contents of the pressure cooker to a wok. Add boiling milk and cashews.
Allow the milk to boil till it thickens ( Takes about 1 hour ). Add cardamon powder and
condensed milk at the last. Cook for 2-3 more mins. Remove fom fire and allow to cool.
Garnish with finely chopped almond/cashews and serve.
Note: Boiling the milk, sugar and ghee in the pressure cooker gives a lovely brownish
clour to the kheer.
CHHENA PODA
Ingredients
• 1 Cup home made cottage cheese (paneer)
• 3 tablespoons semolina
• ½ Cup Powdered Sugar
• ½ teaspoon baking powder
• 5-6 cardamoms powdered
• 2 tablespoons raisins
• 5-6 cashew nuts chopped
• 5-6 pistachios sliced
• 2 tablespoons sugar for making caramel
• Method for preparing cottage cheese
Ingredients
• 3 liters full cream milk
• ¼ cup lemon juice
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Cuisine of Odisha
Method
Boil the milk. Reduce the heat.

Add lemon juice to the boiled milk. Stir. The milk will curdle. Boil for a minute. Turn off
the heat.
Put the curdled milk in a muslin cloth. Drain out the water.
Place the muslin bag with cottage cheese under the running tap.
This will remove the sour whey. Squeeze out the water. Hang the muslin cloth for 15
minutes.
Method For Preparing Chhena Poda

Transfer the cottage cheese to a plate. Mash well with hands till smooth. Add powdered
sugar. Mix well. If the mixture feels too dry, add a teaspoon of milk.
Add semolina. Mix well. Cover and leave for 15 minutes.
In the mean time, take two tablespoons sugar in the baking tin, hold it over the flame.
Turn off the heat when the sugar just begins to caramelize. Tilt the pan so that it spreads
all over the base and sides evenly. Leave it to cool.
Knead the cottage cheese mixture again. Add powdered cardamom, raisins and cashews.
Add baking powder. Mix well.
Put the mixture in the baking pan. Level the top.
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Bake in the preheated oven at 180 degrees C for 55 minutes or till the top turns brown and
a toothpick inserted in the center comes out clean.
Run a knife through the sides and invert it on the rack immediately. If delayed, the sugar
in the base of the pan becomes hard and chhena poda sticks to the bottom.
Refrigerate when cold.
CHHENA GAJA
Chhena gaja is a sweet dish from Orissa, India. Unlike some other popular chhena-based
Oriya desserts, such as rasagolla, which have spread throughout India, the chhena gaja
remains largely popular within the state itself. Although the ingredients of chhena gaja
are essentially the same as that of rasagolla and chhenna poda, the dishes could not differ
more in taste.
Ingredients
• 1 litre Milk for chhena
• Juice of 1 lemon
• 2 tbsp semolina or sooji
• 2 cups sugar
• 1/2 cup water
• 1 tsp rose water
• Oil, for deep frying
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Cuisine of Odisha
Method
Boil the milk on medium heat in a heavy bottomed pam.
Add in the lemon juice and stir mixture continuously till it becomes curdled.
Drain the curdled milk through a muslin cloth.
Wash the chenna under running water, to remove the lemony taste.
Squeeze out all the excel water out of the chenna.
Transfer the chenna in a bowl.
Add in the semolina.
Knead the chenna-semolina mixture, till it acquires a doughy consistency.
Make 16 to 20 equal sized balls from the dough.
Shape each dough ball to a rectangle shape with the help of your palm.
Heat the oil to 180°C, in a deep fryer.
Fry all the chenna rectangles, a few at a time, in the oil, till golden brown on both sides.
Keep aside the fried chenna rectangles.
Boil the water and sugar in a pan to make the sugar syrup.
Cook for approx 5-6 minutes, stirring continuously, till 1 string consistency is reached.
Remove the sugar syrup from heat.
Add in the rose water.
Mix well.
Dip the fried chenna rectangles in the sugar syrup.
Chenna Gaja’s are ready to be served.
Serve warm.
CHENNA JHILI
• Preparation Time - 20 mins
Ingredients
• whole milk ( 1 litre ),
• maida ( 1 tsp ),
• powdered sugar ( 2 tsp ),
273
• sugar ( 1 3/4 cups ),
• cardamon (2 nos),
• oil/ghee for deep frying.
Cooking
To prepare chenna - Bring milk to a boil. Add the sour curd and wait for a few minutes
till the milk solids separate from whey. The whey should have a clear appearance at this
point. If not add more curd and boil for another 5 mins.
Once all the solids separate, strain the chenna using a fine cloth or even a strainer with
very fine mesh. Allow to stand for sometime till excess water is drained.
Around the same time, dissolve the sugar in 2 cups of water and bring to a boil on medium
flame. Crush the cardamon and add to the vessel. We need a very light sugar syrup, so it
takes about 7-8 minutes. Remove from flame just before it reaches a stringy consistency.
Take the chenna in a vessel/mixing bowl and add the maida and powdered sugar.
Crumble and knead the chenna to remove lumps and it just comes together into a soft
dough ( takes about 5-6 mins, do not overdo the kneading). Pinch small lumps out of the
dough and shape into balls. These balls can either be shallow fried or deep fried.
Heat sufficient oil/ghee in a wok. Put one ball into the wok and test if it holds together.
If yes, add the remaining balls into the wok and fry them to a brown color on medium
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Cuisine of Odisha
heat. (If it starts to crumble/break, add little more maida to the chenna dough and knead
for another 2-3 mins.)
Once the balls are fried, put them into the vessel containing the hot sugar syrup. Allow
to stand for an hour or so.
Serve with a garnish of chopped almonds or as it is.
Make small cubes of the coconut.
Crush the big cardamom seeds and make a powder out of it..
Take a deep pan add water(proportionally equal to the amount of the rest rice paste) to it.
Add sugar (50grm) and salt to taste to the above water and boil it.
When it starts boiling again, put the rice paste and stir it for 10-15 mins on a low flame
and make a fine dough out of it.
Wait till the dough cools down to the room temperature, kneed the dough with ghee to
make it softer.
Make small balls out of the dough and keep aside.
Boil milk in a deep pan, add sugar (75 grm), coconut cubes, cardamom powder, and mix
it well.
Add the prepared rice balls to the boiled milk and cook it for 10-15 minutes.
Add salt to taste to the remaining ½ cup rice paste kept aside, add it to the above boiled
milk and stir it properly.
Boil the above mixture for 3 minutes on a lower flame and serve it.
RASABALI
Rasabali is a sweet oriya dish made of milk. Paneer is made into balls, lightly flattened and
deep fried till golden brown. The deep fried paneer are immediately soaked in thickened
milk and garnished with chopped nuts.
• Preparation Time : 15 mins
• Cooking Time : 30 mins
• Total Time : 45 mins
• Makes 3 to 4 servings
Ingredients
• 1 cup paneer (cottage cheese)
• 2 tsp semolina (rava)
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• 1 tsp cardamom (elaichi) powder
• 1 tsp powdered sugar
• 2 cups milk
• few strands of saffron (kesar) strands
• 3 tbsp sugar
• oil for deep-frying
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Cuisine of Odisha
Method
Combine the paneer, semolina, 1/2 tsp cardamom powder and powder sugar in a mixing
bowl and knead it thoroughly to smooth and soft mixture.
Divide the mixture into equal portions and shape each into flatten tikkis. Keep aside.
Heat a heavy bottomed vessel, add the milk and bring it to a boil, by stirring frequently.
Add the saffron strands and remaining cardamom powder and simmer the milk till it
reduce to half.
Add the sugar and simmer for 10 minutes.
Heat the oil in a kadhai and deep-fry all the paneer tikkis till it turns to golden brown.
Remove and immediately drop into a hot milk.
Once all the deep fried paneer tikkis are added, remove the milk from the flame.
Garnish with chopped nuts and leave for sometime to let the paneer soak the milk.
Serve warm or chilled.
Notes
Make sure not to over fry flattened paneer tikkis.
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BELA PANA
Ingredients
• Bela-01
• Dahi-250 g,
• Sugar- 8 tbsp,
• Rasgoola-04 or 100g fresh chhena,
• Small banana-04,
• Water-04 glass
• White peeper powder – 10
• Scraped coconut – 1/2 cup (optional)
Method
Extract the pulp of Bela and add 4 glass of water to it.
Take a blender. Add curd( dahi) , banana and sugar .
Blend properly. Add the pulp with the mixture.
Crush the rasgola into pieces and add to the mixture.
Add white peeper powder, scraped coconut to it. Chill the drink for sometime before
serving.
•
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10
SIKKIMESE CUISINE
S ikkimese cuisine is the traditional cuisine of Sikkim, a state of India. Sikkimese are
traditionally rice eaters. Nepalese cuisine is very popular in Sikkim because Sikkim is
the only state of India with an ethnic Nepali majority.
Dishes
Dal bhat - is a boiled rice and lentil soup with vegetable tarkari and chutney
Gya thuk or Thukpa - is a noodle based soup with vegetables or meat.
Momo - stuffing minced meat, vegetables or cheese in flour dough and then making them
into dumplings.
Phagshapa - is strip of pork fat stewed with radishes and dried chillies.
Gundruk And Sinki Gundruk and Sinki are two of the few well known vegetarian dishes
of Sikkim. They are soups that are prepared generally during winters when vegetables
growth is at its maximum. Gundruk is prepared using leaves of mustard, radish and
cauliflower but Sinki soup is made just of radish tap root only.
THUKPA
Ingredients
• 1 lb Tibetan noodles, similar to spaghetti, cavatelli
• 3 cup assorted vegetables (cauliflower, carrots, green beans, mustard greens, potatoes)
• ½ lb spinach, washed, chopped
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• 1 cup onion, chopped
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 tsp turmeric
• 1 tsp cumin powder
• ½ tsp jwanu (lovage seeds)
• 3 fresh chilies, julienned
• 1 bay leaf
• 1 cup tomatoes
• ½ cup yogurt
• 2 tbsp soy sauce
• 2 cup vegetable broth
• 2 tbsp mustard oil
• salt and pepper
• 1 tbsp chopped cilantro
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Directions Edit
Cook noodles in boiling salted water until slightly undercooked. Drain and rinse.
In a sauce pan heat 2 tablespoons of mustard oil.
Add onions, fry till light brown.
Add turmeric, garlic, ginger, cumin powder, and chilies.
Stir well for 1 minutes.
Put the assorted vegetables and stir-fry well, about 5 minutes.
To the vegetable mixture add tomatoes, soy sauce, yogurt, broth, jwanu, bay leaf, salt and
pepper and cook until vegetables are tender.
Add the noodles and stew for 5 more minutes or until nice consistency of the sauce is
attained.
At last, add spinach and fold into the stewed noodles for a minute or so, until wilted.
Garnish with chopped cilantro.
Serve with roti.
PHAGSHAPA
India is a land of diversities, which is well portrayed in its culture and cuisine. A land
where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we
bring you an authentic Phagshapa Recipe from India that’s not only quick but, can be
easily made at home. The Phagshapa recipe we listed below is most basic of Indian
recipes also one of the tastiest! Trying this Phagshapa recipe at home is an easy way to
get a delicious meal.
Here is The Authentic Phagshapa Recipe
Ingredients
• 600 gms Pork, cut into thin slices
• 1 Onion, sliced
• 9-10 Dry Whole Red Chillies
• 1 tsp Ginger Paste
• 1 White Radish, cut into thick slices
• 1 tsp Oil
• Salt to taste
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Method
1. Heat oil in a pressure cooker. Add the sliced onions and stir fry for 2-3 mins till
the onions become soft. Add the ginger paste and whole red chillies and fry for
additional 2 mins.
2. Add the radish and mix well with the onions and ginger. Now add the Pork slices
and red chilli powder and cook for 2-3 mins. Add 1 cup of water and cover the
pressure cooker and cook for 10-15 mins.
3. Release the steam from the pressure cooker , open the lid and simmer for 10 mins till
some of the water dries up.
4. Server hot with rice.
CHHURPI NINGRO CURRY
Ingredients
• Chhurpi – 250 gms
• Ningro (Wild fern) – 12 stems, cut into 1 inch pieces
• Chopped onion – 1/2 cup
• Green chillies – 3 to 4 pieces
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• Paanch phoron (a mixture of asafoetida, dry coriander, cumin seeds, fenugreek etc.) –
1/2 tbsp
• Turmeric powder – 1/4 tbsp
• Salt – 1 tsp
Method
1. Heat oil and add paanch phoron spices; fry chopped onions till it becomes golden
brown. Then add chillies and turmeric powder.
2. Fry finely cut pieces of ningro and add a little amount of water, cook for 10 minutes.
3. Season chhurpi and simmer briefly for 10 to 15 minutes.
4. Serve curry with cooked rice.
SISHNU (NETTLE LEAVES) SOUP

Sishnu soup is prepared from leaves of edible wild varieties of nettle.Sishnu soup is a
typical Himalayan cuisine served with cooked rice.
Many wild varieties of nettle are grown in these regions some of which are edible such
as Urtica dioica locally called “ghario sishnu”, Laportee terminalis “patle sishnu”, and
Girardinia diversifolia “bhangrey sishnu”.
Preparation
• Sishnu soup
• Nettle leaves 20-25 leaves
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• Rice 50 g
• Garlic 4 flakes, sliced
• Turmeric powder 1/2 Tablespoon
• Salt 1 Teaspoon
• Ghee 1 Tablespoon
Method
Boil nettle leaves with rice, turmeric powder and salt till it is fully cooked. Heat oil and
sautéed garlic flakes, add to cooked thick nettle soup. Sishnu soup is ready to serve with
cooked rice.
CHHURPI
Chhurpi is a fermented dairy product prepared from cow milk. Chhurpi is a traditional
cottage cheese which gives a texture of a white soft mass with mild sour taste. It is
fermented by spp. of lactic acid bacteria.
Chhurpi soup(traditional cottage cheese):
• Serves 6
• Chhurpi 250 g
• Onion 1 chopped
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• Tomato 1 sliced
• Green chilies 3 sliced
• Ginger 1 Tablespoon (grated)
• Paanch phoran 1/2 Tablespoon
• Salt 1 Teaspoon
Preparation : Heat oil, fry Paanch phoran, add chopped onion till it becomes golden
brown. Add finely sliced and grated ginger, tomatoes and seasoned with Chhurpi and
add salt. Stir and fry till oil separates. Garnish with fresh coriander leaves. Serve hot with
cooked rice.
Chhurpi ko achar(pickle):
• Serves 6
• Chhurpi 250 g
• Onion 1 chopped
• Radish/Cucumber 1 sliced
• Green chilies 6 chopped
• Mustard oil 1 Teaspoon
• Salt 1 Teaspoon
• Preparation : Mix all ingredients, and serve as achar.
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Chhurpi – Ningro (wild edible fern) Curry:

The people of the Sikkim Himalayas eat many varieties of wild ferns commonly grown
in these regions. Some of the common edible ferns are Diplazium polypodiodes locally
called “sauney ningro”, iplazium spp. “kali ningro”, etc. Recipe of wild fern is unique
in these regions which is mostly mixed with Chhurpi to taste. Ningro, an alpine
fiddle-head fern and its tendrils when sauted with Churpi( form of cheese) makes
an irresistible dish. Normally it is not served in the restaurants but is prepared as a
household dish.
Chhurpi-Ningro curry(Chhurpi with wild fern)

• Serves 6
• Chhurpi 250 g
• Ningro (wild fern) 12 stems (cut into 1 inch piece)
• Onion 1 chopped
• Green chilies 3 sliced
• Paanch phoran 1/2 Tablespoon
• Salt 1 Teaspoon
Preparation : Heat oil and add Paanch phoran spice (a mixture of spices such as asafetida,
dry coriander, cumin seeds, fenugreek, etc.), fry chopped onion till it becomes golden
brown, add chilies and turmeric powder. Fry finely cut pieces of Ningro and add a little
amount of water, cook for 10 min. Seasoned Chhurpi and simmer briefly for 10-15 min.
Curry is ready to serve with cooked rice.
THAI GRILLED PORK
Ingredients
Grilled Pork Skewers

• 1 pound pork shoulder or loin
• 1 Tablespoon garlic
• 1 teaspoon whole white peppercorns
• 1 Tablespoon minced cilantro root (or stems if root is not available)
• 1 Tablespoon fish sauce
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• 1 Tablespoon oyster sauce
• 1 Tablespoon dark soy sauce
• 1 teaspoon palm sugar
• 1/4 cup coconut milk, for basting
• 20 small bamboo skewers
Jaew Dipping Sauce

• 2 Tablespoons thinly sliced shallots
• 2 Tablespoons coarsely chopped cilantro
• 2 Tablespoons tamarind paste
• 1 Tablespoon fish sauce
• 1 teaspoon palm sugar
• 1 teaspoon dried chili flakes
• 1 Tablespoon toasted rice powder
• 1 Tablespoon water
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Instructions
To Make the Grilled Pork Skewers

Prepare the cilantro roots by soaking them in water, scraping the skin off, and finely
mincing them. Peel the garlic cloves. Combine the prepared garlic, cilantro roots, and
whole white peppercorns in a mortar and pestle and pound until a paste is formed.
Add the fish sauce, oyster sauce, and dark soy sauce, and palm sugar to the cilantro-
garlic-peppercorn paste and mix until all ingredients are combined.
Cut the pork shoulder or loin into small, approximately 1/2 inch pieces. Place the pork
into a container and rub the marinade paste into it. Cover, refrigerate, and allow it to
marinate for at least 2 hours.
While the pork marinates, soak the bamboo skewers in water. They should soak for at
least 30 minutes before grilling. When the pork has marinated, thread the pork pieces
tightly onto the skewers, approximately four to six pieces per skewer. Coat the skewers
with any remaining marinade paste.
Heat the grill to low or medium low heat. Place the skewers on the grill and allow them
to cook slowly until cooked through, turning and basting them periodically with coconut
milk. If grilling pork shoulder, this may take 15-20 minutes. For pork loin, it will take
slightly less time.
To Make the Jaew Dipping Sauce

Prepare the tamarind paste by mixing 1/4 cup wet tamarind block with 1/2 cup water.
Mash with your fingers until a thick paste is formed, then strain to remove the seeds and
veins.
Prepare the toasted rice powder by slowly toasting 1/4-1/2 cup of Thai sticky rice over
low heat until it is rich, golden brown in color and has a toasted aroma. Grind into a
powder using a mortar and pestle or coffee/spice grinder.
Slice the shallots into small, thin pieces and coarsely chop the cilantro.
Mix the tamarind paste, water, fish sauce, and palm sugar in a bowl. Continue mixing until
the palm sugar is completely incorporated into the liquid. Add the rest of the ingredients.
Taste and adjust the flavors according to your preferences. The primary flavors should be
sour, spicy, and salty.
GUNDRUK KO ACHAAR
Gundruk ko Achaar is inarguably the most loved and popular dish in Nepal. The peculiar
flavor from the fermented gundruk is addictive. It is most commonly found delicacies in
the Nepali households. Here is a recipe of the Gundruk ko Achaar.
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Ingredients
• 1 bowl Gundruk
• 1 Onion (chopped)
• 3 cloves Garlic
• 1 small size Ginger
• 1 tsp Coriander Seed
• 2 tsp Cumin Seed
• ½ tsp Timur (Szechuan pepper)
• ½ tsp Turmeric powder
• 5-6 tsp Dry red chilies
• 2 green chilies (chopped)
• Salt
• 2 tbs Roasted mustard oil
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Method
Shred gundruk into small bite size pieces. Soak the gundruk in warm water for around
30 mins.
Grind coriander seed, cumin seed, timur, turmeric powder, dry red chilies, garlic, and
ginger together adding small amount of water occasionally, and make a fine paste. Use
mortar and pestle for griding.
After 30 mins, squeeze out water from gundruk using your hand and transfer into
mortar and pestle. Smash them gently for several times. You can do this taking small
portion of gundruk at a time. Smashing gundruk helps to make it soft, and absorbs the
spices nicely.
Transfer the smashed gundruk in a large salad bowl. Add chopped tomato, coriander
leaves and green chilies. Add some salt, roasted mustard oil, and some water from the
soaked gundruk to give achaar a sour and fermented flavor drawn in the water. Add
some lime juice if required.
Mix all the ingredients together. The Gundruk ko Achaar is ready to be served. You can
also add tomatoes and roasted soybeans. It can be eaten as salad, or with daal bhaat
tarkari and roti.
GUNDRUK
Ingredients
• 1 handful Gundruk
• Mustard Oil
• 2 teaspoons lemon juice
• Fresh Coriander leaves
• 1/2 teaspoon Mustard seed
• 1/2 teaspoon Fenugreek seed
• 2 Green Chilies, chopped
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Coriander powder
• 1/2 teaspoon Cumin powder
• 3 Tomatoes, medium size
• 1 Ginger, small
• 3 clove Garlic
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• 1 medium size Onion
• 1/2 cup Soybeans, black
• Salt
Instructions
• Oil roast soyabeans for 4-5 minutes till they crack. Keep aside.
• Sauté gundruk in little oil for 2 minutes. Keep aside.
• Heat oil. Splutter mustard seeds, fenugreek, onions, garlic and chillies till onions are
light brown.
• Add chopped tomatoes, turmeric powder, salt, cumin and coriander powder. Add
cup of water and cook till gravy consistency.
• Add 2-3 cups of water. Bring to boil. Add gundruk and simmer for 10 minutes.
• Add soyabeans, lemon juice and garnish with coriander leaves.
• Serve Gundruk ko jhol along with rice.
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KODO KO ROTI
Ingredients
• 1 cup finger millet/ ragi / kodo
• Salt to taste
• 2 green chilli finely chopped
Instructions
• Mix kodo flour with cup of wate and knead into thick paste.
• Spread tbsp. of paste over banana leaf. Cover with other banana leaf.
• Bake on hot tawa till almost cooked.
• Place the roti inside earthern oven (bake over direct fire) for 2-3 minutes.
• Serve Kodo ko roti hot with Sidra ko achar.
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ALOO – TIL KO ACHAAR
Served with
1. Rice, dal and vegetables
2. As a starter on its own
Preparation + cooking time

• 25 minutes
Ingredients
• Potatoes: 200 gm
• Sesame seeds (black or brown variety): 0.5 cups
• Cooking oil: 2 tsp
• Fenugreek seeds: 0.5 tsp
• Turmeric powder: 0.25 tsp
• Green chilli finely chopped: 1 tsp
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• Salt: To taste (around 0.5 tsp)
• Coriander (cilantro) leaves finely chopped: 1 tsp
• Lime/lemon juice: 1.5 tsp
Method
1. Thoroughly wash the potatoes and put to boil in a pressure cooker.
2. While the potato is cooking, dry roast the sesame seeds in a wok or pan stirring
constantly for about 5 minutes (until they splutter). Let it cool and grind it in a food
processor.
3. Peel the boiled potatoes and chop into roughly half-inch square pieces.
4. Heat the oil in a small frying pan. When heated, add the fenugreek seeds and let
them turn dark in color. Turn off flame and add the chopped chilli. After about 5
seconds, add the turmeric. As soon as the turmeric mixes with the oil, pour the oil
onto the chopped potatoes (before the turmeric turns dark).
5. Add the powdered sesame, salt, lime juice, coriander and half a cup of water.
6. Mix well, mashing some of the potatoes. Your ‘achaar’ is ready.
7. You can adjust the amount of chilli, salt and lime juice based on your taste.
8. Optionally you may add chopped cucumber (roughly the same amount as potatoes)
and about 2 tbsp green peas (slightly boiled or fried).
SEPEN – CHILI DIPPING SAUCE
Ingredients
• ¼ cup onion cut into 1/8-inch dice
• 3 tablespoon scallions, sliced paper thin
• 1 teaspoon minced garlic
• 6-8 bird chiles, finely chopped
• 2 tablespoons soy sauce
• 2 tablespoons safflower oil
• Pinch of salt
• 1 tablespoon chopped cilantro
• 1/8 teaspoon ground cumin
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Directions
• Combine the onion, 2 tablespoons scallions, garlic and chilis in a mortar and pestle.
Add a tablespoon of oil and mash everything to a paste. Add the soy sauce and mash
again.
• Heat the remaining tablespoon of oil in small pan. Add the scallions and cook 1 minute.
Add the paste and cook, stirring constantly, until aromatic. Add 2 tablespoons water
and cook 30 seconds.
• Remove from the heat and stir in the cilantro and cumin. Taste, then season with salt.
• Mix everything together and allow to macerate.
• Serve with momos.
BEEF MOMOS
Dough Ingredients
• 1 clove garlic
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• 2/3 cup water
• 2 cups unbleached all purpose flour, plus more for dusting
Filling Ingredients
• ½ pound finely minced organic 80-20 beef
• 2 teaspoons vegetable oil + additional for the steamer
• 1/3 cup onion, cut into 1/8 inch dice
• 2 scallions, trimmed and sliced paper thin
• 2 teaspoons minced garlic
• 2 tablespoons chopped cilantro
• 5 teaspoons soy sauce
• ¼ teaspoon garam masala
• 1/8 teaspoon ground cumin
• Kosher salt and freshly ground black pepper to taste
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Directions
The dough
Mash the garlic in a mortar and pestle with a few tablespoons water. Add the remaining
water and allow to steep 30 minutes.
Put the flour in a bowl and make a well in the center. Strain the water through a sieve
into well in the flour. Use a circular motion with your fingers to incorporate the water
into the flour and then knead in the bowl or on the counter for 3 minutes or so to make a
stiff smooth dough. Cover and let rest 30 minutes.
Separate the dough into 4 pieces. Roll the pieces into 1 inch ropes. Cut or break the ropes
into ½ ounce pieces and then roll into balls. Dust with flour and flatten slightly. Using
a small rolling pin, roll the balls into 2 inch rounds, putting pressure on the edges. You
want the edges to be thinner than the center. Dust with flour and stack.
The filling
Put all of the ingredients into a bowl and mix until blended. Cook a small piece of the
mixture and taste. Adjust seasonings if necessary.
Put a tablespoon of filling in the center of each round. To make the classic Pleat the edges
to form the momo, then gently tug the ends and use your thumbs to massage the momo
into a crescent–the classic half-moon shape.
Brush an aluminum or bamboo steamer with oil to keep the momos from sticking. Set
the momos in the steamer, so they aren’t touching.
Set the steamer on top of a pot of boiling water and steam 15-20 minutes.
The momo are ready when your fingers don’t stick to them.
Serve immediately with Sepen dipping sauce.
KWATI
Prep Time : 1 day ( to soak the beans )
Cook Time : 30 mins
Serves : 6
Note ~ For vegetarians, skip the meat and cook with all the same ingredients and using
the same method.
INGREDIENTS
• 2 cups dry mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung
beans, green beans, black beans, white beans)
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• 500 gms Mutton, diced into small pieces
• 1 tsp Fennel seeds ( Sauf)
• 1 tsp Cumin seeds ( zeera)
• 1 tsp Black Mustard seeds ( Rai)
• 1 tsp Lovage seeds (Ajwain / Jwano)
• 1 Medium Onion, 5 cloves Garlic and 1? Ginger - Made into a paste
• 4-5 Medium Tomatoes
• 1 tsp Coriander Powder ( Dhania)
• 1 tsp Cumin Powder ( Zeera)
• 1 tsp Turmeric Powder ( Haldi)
• 4 tbsp Mustard Oil
• Salt to Taste
Method
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In a large bowl , soak the beans overnight. The mix of beans is quite colorful :
Drain the water and keep aside (Some people also keep it for 2-3 days till it sprouts ! You
can try it too )
Heat the oil in pressure cooker and add the cumin seeds, black mustard seeds, fennel
seeds and lovage seeds. When the seeds start spluttering, then add the onion-ginger-
garlic paste and fry for 3-4 minutes.
Add the diced mutton pieces and stir fry for couple of minutes till the meat becomes light
brown.
Add the sprouted mixed beans, cumin powder, chilli powder, turmeric, coriander powder
and salt and mix well and fry for 5 mins till the meat and beans are nicely coated with all
the masalas.
Add the chopped tomatoes and cook for another 2-3 mins. Then add 5 cups of water to
the cooker and pressure cook for 20-25 mins ( you can make this recipe in open dish but
it takes longer to cook the beans ) .
Release the steam and check that the beans are cooked till they are tender. At this point
of time, most of the water would have dried up. Add about 2 cups of warm water and
boil it for couple of minutes till you get the desired consistency. Depending upon your
preference, the soup can be made thicker or thinner.
Garnish with chopped green onions and serve with rice.
SEL ROTI
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Sel roti is a typical Nepali dish that is relished by anyone who has a sweet tooth. The
clove and cardamom added to this mixture makes it irresistible to stop at just one. It is
generally had as a snack during festive occasions like Diwali.
Ingredients
• 1 kg Rice
• 500 ml Milk
• 100 gm Ghee
• 250 gm Wheat Flour
• Cardamom, Clove (optional)
• 200 gm Sugar (granulated)
How to make Sel Roti

Wash and soak rice overnight, drain excess water and grind into a fine paste.
Then add butter, granulated sugar and some spices if desired into the rice paste. Add
milk and water occasionally to make a batter and allow it to ferment at room temperature.
Heat oil in a pan and pour the not too thick batter as continuous ring onto hot edible oil
till they become gold brown.
Sel Roti is served as confectionery bread with pickles or mutton curry.
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TRIPURI CUISINE
T ripura cuisine is the type of food served in the northeast Indian state of Tripura.
The Tripuris are essentially nonvegetarians and hence the main courses are mainly
prepared using meat, but with the addition of vegetables. Traditional Tripuri cuisine is
known as Mui Borok. Tripuri food has a key ingredient called Berma, which is dried and
fermented fish. The food is considered to be healthy as it is prepared without oil. Flavor
wise, Berma is more on the sour side. Tripuri food such as bangui rice and fish stews,
bamboo shoots, fermented fish, local herbs, and meat roasts are extremely popular within
and outside the state.
KOSOI BWTWI
• Preparation : 10 minutes
Ingredients
• ¼ kg, little over ½ lb. of Green Beans
• 4 Green Chilies
• 1 ¼ medium sized Onion into rings or slices.
• 4 – 6 Cloves of Garlic (I used 4 big cloves)
• 1 ½ – 2 tsp. Shrimp Paste or 2-3 Berma (dried and fermented fish)
• ½ – 1 tsp. Turmeric
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• Salt to taste
• 1/8 – ¼ tsp. Pepper Powder (opt. and adjust to taste. Green chilies are hot, so adjust
accordingly)
• Cilantro for garnish
Preparation
Boil 4 cups of water in sauce pot. It takes about 5 minutes.
While the water boils, wash and cut the tips of the beans. Cut the beans into 1 ½ – 2”
pieces.
Cut the green chilies vertically into two.
Crush the garlic.
Cut the onions into rings are slices.
Add turmeric, berma or shrimp paste and boil of 5 minutes.
Add green chilies and cook for 5 more minutes.
Add beans and cook for 5 – 7 minutes, add onion and cook for another 5 – 8 minutes until
beans are tender.
Add crushed garlic, cover and cook for 3 more minutes.
Garnish with cilantro.
MUYA BAI WAHAN CHAKHWI
Ingredients
• Bamboo shoots : 500 gm
• Pork : 250 gm
• Jack fruit seeds : 100 gm
• Green papaya : 100 gm
• Backing soda : 2 tea spoons full
• Green chili : 10 pieces
•
Ginger : 50gm
• Turmeric powder : 1 teaspoon full
• Fresh Lemon leaves : 12 pieces
• Rice flour : 30-40 gm
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Procedure
You should peel off the bamboo shoots and cut the tender areas into small pieces, so
that each one is not more than 1-2 cm. The skin of the green papaya should also be cut
into small pieces, although little bigger than the pieces of the bamboo shoots. The jack
fruit seeds have to be peeled off their skin and soaked in water for some time, around 15
minutes. Once soaked, the red skin of the seeds should be removed and the seed should
be cut longitudinally. Each lemon leaf has to be torn into two parts and the ginger should
be finely chopped. You also have to prepare a liquid paste of rice flour in a tiny bowl
and keep it. The pork meat should be cut into medium slices. The chillies should be split
longitudinally and the seeds should be removed.
You need a big pan to prepare this dish. Fill the pan with 1.5 litres of water. Add baking
soda and let it boil for 5 minutes. The foam then needs to be removed gently.
Salt should be added as per your taste. You should also add the turmeric powder and the
boiling process should continue while you keep on adding the chopped ginger and the
split green chillies. The whole thing should now be allowed to boil for 3 minutes.
Add bamboo shoot and the jackfruit seeds. The burner should be kept between medium
and high flame and the whole thing should be boiled for 10 more minutes.
Add the papaya and the pork and let it cook for 20 minutes keeping the pan covered with a lid.
Then after you simmer the flame, you should add the rice flour paste and keep stirring the
curry slowly. Again the lid should be put so that it is kept this way for another 5 minutes.
After this, you have to add the fresh lemon leaves and mix them properly in the curry.
You have to keep the lid covered and leave it for 2-3 minutes. This dish too needs to be
served with hot rice.
MUYA AWANDRU
Ingredients
• 400 g Muya/Bamboo shoots, peel the hard shells until you find the white and tender
shoots and cut into thick round slices or 3 cm long pieces
• 2 Tbsp Rice flour, coarsely ground
• 2 medium size Berma/fermented fish
• 1 small piece of smoked Fish(rohu, catla, mackerel, etc)
• 1 tsp Ginger, chopped (or 3-4 Garlic pods, crushed)
• 3-4 Green Chilli Peppers, make a small slit in the middle length-wise
• 3-4 small pieces of Citrus Macroptera/Satkora/Heiribob(optional as not a part of the
ingredient list of an authentic awandru but recommended if available)
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• Salt to taste
• 800 ml Water for cooking
• Few Bana/Banta/Haori Basil leaves for garnishing
Method
1. Wash the cut bamboo shoots and drain away the water in a large bowl or colander.
2. Prepare a pressure cooker with water covering the bamboo shoots for boiling.
Pressure cook on medium-high heat for 2 whistles and set aside.(or you can also
boil it in a pot for about 30 minutes)
3. Once the pressure settles down, uncover and boil it again on medium heat till it
reaches boiling point.
4. Add green chilli peppers, clean and washed fermented fish, chopped ginger, salt
and let cook for about 4 minutes. Stir in once or twice occasionally.
5. Add 2 Tbsp of water to the rice flour in a bowl to make a paste. Add this paste as
you stir the curry continously to avoid any lump of rice flour paste. Cover and let
simmer the awandru for another 4-5 minutes.
6. Once done remove from the heat into a serving bowl. Garnish with bana/banta/
haori basil leaves and enjoy it hot with rice.
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Tripuri Cuisine
Note: Dried shrimps are the best susbtitute for smoked fish. They enhance the taste and
bring out the best flavour of this awandru.
You can opt for fresh water mimosa plant too for this recipe if it’s available.
Add freshly chopped Ginger leaves if you have them in stock instead of ginger.
If you happen to try this No Oil Muya Awandru, do share your feedback in the comment.
Until then happy cooking till my next post!
SOBAI GUDOK
Ingredients
• Sobai (Lubhia) : 500 gm
• small variety fish: 100 gm
• Green chilli: 12 pieces
• Onion: 2 pieces of medium size
• Potato: two pieces of medium size
• Coriander leaves: 10 branches
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• Berma: 3 pieces
• Turmeric powder: half a spoon
• Salt: as per taste
Procedure
You should wash and clean the lubhia and cut into tiny pieces. The scales of the small
fish need to be peeled off and then the fish must be thoroughly cleaned putting under
running water. The chillies should also be washed. Onions should be chopped finely.
Once peeled, the potatoes should be cut into small cubes. You have to wash the berma
and chop the coriander leaves.
Fill a pressure cooker with half a litre of water. You have to boil it after adding two spoons
of salt and half spoon of turmeric powder.
Add berma, chilli and onion and let the mixture boil for 5 minutes.
After adding the small fish, you have to put the lid tightly and wait for two whistles.
Simmer for two minutes.
Remove the lid and let the mixture cool. You have to sift the soup and put it in a plate. You
must be careful enough in extracting the chillies from the mixture.
Crush the lubhia and mix it with chilli paste. You have to add the water that you have
sifted and stir the whole thing. The dish reaches its final stage when you garnish with
coriander leaves. This dish tastes awesome when served with hot rice.
WAHAN (PORK) MOSDENG
Ingredients
• 1 kg Pork
• 5-6 Onions
• 5-6 Green chillis
• 1 Ginger
• Coriander leaves to garnish
• Salt to taste
Preparation
Cut the pork into medium size pieces. Chop the onions, and ginger and puncture each
chilli with a knife.
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Procedure
Take half a litre of water in a pressure cooker and put the meat inside. To it, add 2 spoons
of salt, 2 spoons of the chopped ginger and 4 spoons of the chopped onion.
Close the lid and cook it on high flame to until it is soft. When cooked, take the meat out
of the pressure cooker and keep it aside to cool it. Cut into small pieces.
Roast the chillis on a pan and keep it aside.
Prepare a fine paste of the roasted chillis.
Take the cut pieces of the pork in a serving bowl, add the chilli paste, chopped ginger,
chopped onion and salt. Mix it all well.
You may garnish it with coriander leaves.
307
Mosdeng
• Cooking Details
• Prep Time - 20mins
• Cook time - 10mins
• Serves - 2people
• Adapted From : Tripura Society
• Ingredients
• 2Tomatoes chopped
• 1Garlic chopped
• 1Small onion chopped
• 6Red chili’s
• 1Tbs oil
• Salt to taste
• Few coriander bunches for garnish
308
Tripuri Cuisine
Directions
Soak red chili’s with enough water for 10mins or more if needed. Grind it to smooth paste
by adding needed water & keep aside.
Heat pan with oil. Add chopped onion & garlic to pan & fry it translucent.
To the pan add chili paste & fry till the water evaporates.
Next add chopped tomatoes & salt to pan. Cook them soft with a closed lid. Once the
tomatoes are soft switch off heat & garnish wit h coriander leaves.
Serve with rice with a dollop of ghee.
Note
You can replace red chili’s with green chili’s.
MUYA BAI WAHAN
Ingredients
• Bamboo shoots : 500 gm.
•
Pork :250 gm.
• Jack fruit seed :100 gm.
309
• Green papaya :100 gm.
• Backing soda :2 tea spoon full.
• Green chili :10 no.
• Ginger :50gm. Turmeric powder: 1 tsf.
• Fresh Lemon leaves :12 no.
• Rice flour : 2 fist full(30-40 gm.)
Preparation
Peel off the bamboo shoots, cut the tender part of shoots into small piece of 1-2 cm. each.
Take the skin of he green papaya, cut into small piece of 3-4 cm. Peel of the skin of the jack
fruit seeds, soak it in water for 15 minutes, remove the red covering of the seeds, cut it
longitudinally into two half. Make the ginger to finely chopped, tear of the lemon leaves
into two parts. Prepare liquid paste of the rice flour in a small bowl and keep it aside. Cut
the pork into medium pieces, split the chili remove the seeds.
Procedure
1. Take 1.5L of water in a big pan/karaih. Add two spoon of baking soda, bring it to
boil for 5 minutes. Remove the foam slowly by serving spoon that is formed.
2. Add salt to taste, one spoon of turmeric continue to boil, add splitted green chili and
chopped ginger, allow it to boil for 3 minutes.
3. Add the bamboo shoot and jackfruit seeds. Keep the burner medium to high flame.
Boil it for another 10 minutes.
4. Pour the pork and papaya in the pan continue to cook for 20 minutes, cover with lid.
5. Bring down the flame to simmer, add the rice flour paste in the pan, slowly stir the
curry simultaneously. Cover with lid, keep it for 5 minutes.
6. Add the torn fresh lemon leaves. Mix it properly in the curry, cover with lid, keep
for 2-3 minutes.
7. Remove from the fire, transfer to a serving bowl, serve warm with rice.
MOSDENG SERMA
Ingredients
• Berma : 5 nos.
• Red chili : 10 nos.
• Onion : 3 nos.
310
Tripuri Cuisine
• Garlic: 12 flakes.
• Tomato: two nos.
• Cooking oil: one serving spoon full.
• Coriander leaves: 4 branches.
• Salt to taste.
Preparation
Soak the red chili in water for 10 minutes. Make paste of soaked chili in a pestle or mixer.
Alternatively make paste of red chili powder. Chop the onion, chop the garlic, deseed
tomatoes, cut into small pieces. Wash the berma in running water. Cut coriander into
pieces.
Procedure
1. Heat the oil in a non-stick frying pan in medium flame. Add the chopped onion till
it is light brown, add the berma on it & stir continuously.
2. Then add the garlic & continue to fry for 7 minutes.
3. Add the chili paste, stir thoroughly, fry till the chili is fried.
4. When the chili starts sticking to pan add the tomatoes.Continue to fry and stir, cover
with the lid, bring to simmer.
311
5. When the tomatoes melts and mixes well with chili, add the coriander leaves, remove
from oven, transfer to small serving bowl. It acts as good appetizer. So, Serve(small
quantity) first in the menu of dishes with rice, fried rice.
CHUCK ROAST
Eldmakes 4 Servings (With Leftovers) Or 6 Servings (Without Leftovers) Active Time40

Min Total Time4 3/4 Hr
Ingredients
• 4 pounds boneless beef chuck roast
• 2 teaspoons salt
• 3/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced
• 2 large garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled
• 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
• 1 1/2 cups dry white wine
• 1 cup water
• Accompaniment: 1/2 pound egg noodles, boiled until al dente
• Garnish: chopped fresh flat-leaf parsley
Preparation
Put oven rack in middle position and preheat oven to 325°F.
Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat
oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not
smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
Add onions to pot and sauté over moderately high heat, stirring frequently, until pale
golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2
teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and water
and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once
after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.
312
Tripuri Cuisine
Let beef stand, uncovered, in onion sauce about 30 minutes.
If reserving some meat for beef salad , cut off one third of roast, and, when cool enough to
handle, shred and toss with 3/4 cup onion sauce. Cool completely, uncovered, then chill
in an airtight container.
While shredded beef cools, preheat oven to 350°F and transfer remaining beef to a cutting
board and cut into 1/2-inch-thick slices. Season with salt and pepper and return beef to
sauce. Reheat, covered, 20 minutes.
Cooks’ Note
Beef can be braised, sliced, and shredded, then returned separately to sauce 5 days ahead.
Cool completely, uncovered, then chill, covered. Reheat sliced beef and onion sauce in
pot, covered, or an ovenproof serving dish covered with foil in a 350°F oven about 30
minutes.
CHAKHWI
Chakhwi is one of the very traditional and very delicious and healthy preparations of the
Tripuri cuisines. The people whoever had tasted once to some of the preparation they
could not but tested it for life. Some of the Tripuri dishes have become a regular feature in
313
non-Tripuri family also. One of the most important ingredient of Tripuri cuisine is Berma
and Pork , Berma is basically fermented dried puthi fish. The flavor of the Berma is not
very pleasant, but when cooked its flavor is mouthwatering and appetizer for Tripuri
people. But this recipe is purely VEG. Main ingredients of the veg chakhwi is Bamboo
Shoot, Green Papaya and verities of lentil.
Large number of Tripuri cuisine is prepared without oil. In that health point of view it is
very good even for those who are restricted to take fatty and oily food. Some of the Tripuri
cuisine are listed below: Awandru, Bwtwi, Chakhwi, Chakhwtwi, Chakhwtwi Kwthwng,
Thokni Chakhwi, Berma bwtwi, Chatang, Mosodeng, Deng, Gudok, Bhangui, Muitru,
Hontali, Muhr, Mwkhwi, Napek, Peng, Rabra, Ruk, Ser, Sok, Yohk, Yaksapik . But most
of the Tripuri household serves genuine Bengali Food too.
Ingredients
• Bamboo shoots : 500 gm.
• Jack fruit seed :100 gm.
• Green papaya :100 gm.
• Drumstick Leaf 1 bunch
314
Tripuri Cuisine
• 12 types of lentil – total 200 grm
• Backing soda:2 tea spoon full.
• Green chili:10 no.
• Ginger:50gm.
• Turmeric powder: 1 tsp.
• Fresh Lemon leaves:12 no.
• Rice flour: 2 tsp (30-40 gm.)
• Ghee – 4 tbsp
• Red chili- 1 or two pieces
• Black pepper powder as per test
• Salt as per test
Preparation
Peel off the bamboo shoots, cut the tender part of shoots into small piece of 1-2 cm. each.
Take the skin of he green papaya, cut into small piece of 3-4 cm. Peel of the skin of the
jack fruit seeds, soak it in water for 15 minutes, remove the red covering of the seeds, cut
it longitudinally into two half. Soak all the lentil in water for 3-4 hours, Make the ginger
to finely chopped, tear of the lemon leaves into two parts. Prepare liquid paste of the rice
flour in a small bowl and keep it aside. split the chili remove the seeds.
Procedure
1. Take 2Ltr of water in a big pan/karaih. Add two spoon of baking soda, bring it to
boil for 5 minutes. Remove the foam slowly by serving spoon that is formed.
2. Add salt to taste, one spoon of turmeric continue to boil, add splitted green chili and
chopped ginger, allow it to boil for 3 minutes.
3. Add the bamboo shoot , all lentil, jackfruit see[d salt. Keep the burner medium to
high flame. Boil it for another 15 minutes.
4. Pour papaya and fresh drumstick leaf in the pan continue to cook for 20 minutes,
cover with lid.
5. Bring down the flame to simmer, add the rice flour paste in the pan, slowly stir the
curry simultaneously. Cover with lid, keep it for 5 minutes.
6. Add the torn fresh lemon leaves and black pepper powder. Mix it properly in the
curry, cover with lid, keep for 2-3 minutes.
7. Remove from the fire, transfer to a serving bowl and 4 tbsp Ghee, serve warm with
rice.
315
GREEN TEA CHICKEN SOUP

Total Time: 80 minutesServes: 2-4
Ingredients
• 2 quarts chicken broth
• 6-7 bags of green tea
• 2 tablespoons coconut oil
• 1 red onion, chopped
• 4 garlic cloves, chopped finely
• 2 carrots chopped
• 1 cup chopped celery (about 2 sticks)
• 1 teaspoon fresh thyme, chopped
• 1 bay leaf
• 2 chicken breasts, chopped into medium sized pieces
• 2 teaspoons sea salt
• 2 teaspoons black pepper
Directions
Bring 2 quarts of broth to a boil, then turn off the heat and add tea bags. Allow to steep
for 10 minutes, then remove tea bags.
Place chicken into pot and bring to a boil again, then turn down to a low simmer for 40
minutes to cook the chicken.
With about 20 minutes remaining, add the remaining ingredients.
Serve hot or store refrigerated in glass containers for 4-5 days.
•
316
INDEX
A D preheated 272
Preparation 273
absorbed 59 Dalchin 234
pressure 226
according 29 dhaniya 249
acquires 84 drumstick 232
additional 282 R
Aleicha 234 I rectangles 273
authentic 281 requirement 233, 261, 268
available 28 immediately 235, 260, 272
ingredients 221, 272
S
B
M semolina 270
Bhusanga 248
marinate 223 separate 274
bitterness 268
masalas 241 smoking 266
bottomed 273
millennium xi sprinkle 224
browned 86
mushrooms 157 steaming 256
Mushrooms 239
C
T
caramelize 111 N
cardamom 113 tablespoons 270
Cardamom 117 nuclear xi teaspoon 270
Chaturthi 235 Tomatoes 223
cinnamon 260 O transfer 241
Cinnamon 259 otherwise 254 turmeric 241, 242, 243
comforting 239 overcrowding 257 Turmeric 242
consistency 241, 253 overnight 267
consistent 252 V
containers 268
continuously 226, 251, 273
P vegetable 244, 245
coriander 257, 263 personally 268 vegetables 245
Coriander 256 Phagshapa 279 veggies 235
•••
317

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Introduction To INDIA - Vol. 19

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INTRODUCTION TO

Introduction to INDIA (Vol. 19)

First Published 2017

Set ISBN : 978-93-5070-281-9

EAST INDIAN FOOD

For the Dough

For the broth

Kneed for 4 minutes.

MISA MACH POORA

BAMBOO SHOOT FRY

How to Make Bamboo Shoot Fry

PORTUGUESE-STYLE FISH STEW

RAGI WHEAT LADOO

How to Make The Recipe?

DOSAKAYA MUKKALA PACHHADI

A ssamese cuisine is the cuisine of Assam. It is a style of cooking that is a confluence

Greens And Vegetables

Narasingh Masor Jhol

Chutney And Salad

Some Other Preparations

Snacks And Cakes

Some Other Snacks

MUSTARD GREEN KHAR

PUMPKIN AND WHITE GOURD KHAR

DUCK MEAT CURRY

KONI ALOO PITIKA

DHEKIA XAAK ARU AALU BHAJI

For the Tomatoes

For the Base

Preparation : Step Wise

RONDHA PARO MANXO

BAANHGAJOR LAGOT KUKURA

NOROXINGHO MAASOR ANJA

CURRY LEAVES SURMAI

What You Need

CURRY LEAVES FISH FRY

BHUT JOLOKIA MURGH

Bhut Jolokia Puree :

BILAHI MASOR TENGA

ALOO KONIR DOM

LAU(PRON-LAAOO)-BILAHI MAASOR JOOL

ALOO BILHAHI LAAI

Making Bamboo Rice Parcel

FISH AND TOMATO TENGA

How To Make Fish And Tomato Tenga

OU TENGA DHEKIA ARU MAASOR JOOL

NARASINGH MASOR JHOL

RED BERRY (BOR) PICKLE

How To Make Red Berry (Bor) Pickle

Shukno Daal or Dried Red Lentils

Features of Bengali Food

Common Spices Used in Bengali Cuisine

Daily Meals of a Bengali Family

Mughal, Colonial & Other Influences

Influence of Widows on Bengali Cuisine

For Malaichop/ rasmalai

For the pantua dough

For the syrup:

How to make Aloo Potol

How to Make Chena

How to Boil Chamcham

How to Stuff Chamcham

ILISH MACHER JHOL