art-culture

Assam

Assamese cuisine is the cuisine of Assam, a state in North-East India. It is a mixture of different indigenous styles with considerable regional variations and some external influences. It is characterized by very little use of spices but strong flavors due mainly to the use of endemic exotic herbs, fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon etc. are very popular. Preparations are rarely elaborate—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. 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.

Dhekia Xaak BHAJJ

Ingredients :

500 grams Dhekia Xaak (Fiddlehead fern )

2 tbsp Bengal gram

2 green chili

2 clove garlic sliced

3 tbsps mustard oil

½ tsp Turmeric powder

Salt to taste

200 grams potatoes cubed

Method:

Wash ,drain and chop the greens.

Wash and soak the Bengal gram for an hour and boil slightly.

Heat mustard oil in a a pan.Add the green chili and sliced garlic.

Add potato cubes followed by the turmeric and salt.

Saute the potatoes and spices.When potatoes are almost cooked

add the bengal gram and the chopped greens and stir upon medium heat till dry and done.

Serve Xaak Bhaji with rice..

Til Pitha

Sesame and Rice Sweet

Ingredients :

2 cups Bora rice (glutinous rice)

80gms Black sesame seeds

100 gms Jaggery,grated

Method :

Clean and soak the rice overnight .Strain the rice.

Cover with a cloth and leave it in the strainer for few hours and till dry. Grind to a coarse powder.

Lightly roast the sesame seeds, pound it slightly.

Mix the sesame seeds with the jaggery and keep aside.

Heat an iron griddle or non-stick pan.

Ladle a spoonful of rice batter in the centre, spread with your fisted hand to a thin round.

Place the jaggery and sesame mix in the centre and fold into a cylindrical roll.

Allow batter to set and cook. Remove from fire.

Make sure pitha does not turn brown; it should remain white.

Serve with a cup of ASSAM TEA