- Maach Pitika (Mashed Fish)
Ingredients:
Boneless fish (ari) – 500gms (8pieces),
Banana leaf- 1nos,
Mustard oil- 2tbsps,
Chopped onions- 2 medium sized,
Chopped coriander leaves- one small bunch,
Chopped green chillies- 2nos,
Sunrise Red Chili Powder,
Salt- to taste.
Process
- Clean and dry the banana leaf. Hold it over the fire to make it pliable.
- Put the boneless fish pieces on the banana leaf. Fold it like a parcel and tie it with a string.
- Place the parcel over a hot griddle over medium heat.
- Roast both sides till you get the aroma of burnt leaf and the baked fish.
- Remove the parcel from the griddle. Let it cool. Open the parcel and take and take out the baked fish.
- Mash the fish with mustard oil, chopped coriander leaves, chopped onions, chopped green chillies, Sunrise red chili powder and salt.
- Served the maach pitika with rice and dal.
- Baanhgajor Lagot Kukura (Assamese Chicken with Bamboo Shoot)
Ingredients:
800 gm chicken,
1 teaspoon Sunrise coriander powder,
1 teaspoon Sunrise cumin powder,
1/4 cup mustard oil,
5 green chillies, Water as required,
1 teaspoon garlic paste,
1 teaspoon Sunrise red chilli powder,
1 teaspoon Sunrise turmeric powder,
1 medium onion,
3 tablespoon bamboo shoots,
Salt as required.
Process:
- For Marination: 1 teaspoon ginger paste, 2 tablespoon mustard oil
- Wash and clean the meat, pat dry and marinate.
- To marinate the chicken, make small incisions. Take a large bowl and add ginger and garlic paste, Sunrise turmeric powder, Sunrise coriander powder, Sunrise cumin powder, Sunrise red chilli powder, salt, and mustard oil, whisk nicely the mixture. Then add the chicken, marinade, and coat the mixture nicely and refrigerate.
- In the meantime, heat a pan over medium heat and add 3-4 tablespoons of mustard oil. Add the onion and chopped chilies. Once the onions and chilies turn slightly brown, add in the marinated chicken.
- Fry the chicken nicely. Then add in the grated bamboo shoot and season the dish with salt. Lastly, add hot water.
- Cover the lid and bring to a boil, let the chicken cook completely. Once the chicken turns tender.
- Turn off the flame and serve with steamed rice, onions, and green chillies.
- Phola-Mati Dailor Lagot Gahori (Pork with split black grams)
Ingredients:
Pork- 500gm,
Split black grams- 200gms,
Mustard oil- 5tbsp,
Sliced onions- 4 medium sized,
Crushed ginger- 1½tbsp,
Crushed garlic- 2tbsp,
Slit green chillis,
Hot water- 1litre,
Sunrise Turmeric powder- 1/2tsp,
Salt- to taste.
Process:
- Soak the black grams for 3 hours. Wash it well.
- Wash the pork, and into 1½inch pieces.
- Heat the mustard oil in a heavy- bottomed pan. Add the sliced onions and stir fry over moderate heat till the onions are soft.
- Add the crushed ginger, garlic, and chillies to it and stir.
- When the onions turn brown, add the pork. Stir fry the pork for about 10 min.
- Add the black gram, Sunrise turmeric powder and salt to the pan.
- Continue stirring for a few more min on high heat.
- Add water and cover.
- Let it simmer for 15min or until the pork is completely cooked.
- Laai Xaak Khar Pitha Guri Di:
Ingredients:
Laai Xaak or Rai herbs,
Boiled taro root,
Chopped garlic,
Ginger-garlic paste,
Green chili,
Khar or Baking Soda,
Sunrise Mustard powder,
Rice paste.
Process:
- First, you need to fry garlic then make a mixture of ginger-garlic paste, chopped Laai Xaak or Rai herbs and chili, and start stirring.
- Add salt, boiled chopped taro root and alkaline or Khar (if Khar is not available can use baking soda) and then stir well.
- After some time add mustard paste, water and rice paste and keep it on low flame.
- After the gravy thickens. Take off the flame and serve hot.
