Prawn with curry leave & tomato -Riju's recipe

 

Prawn with curry leave & tomato 

"Narasingha aru Bilahire Misa mashor juti"

 

Recipe by- Riju Das.

Ingradients-
1.Curry leaves -paste 2tblsn
2. Tomato-2(fine chopped)
3. Garlic-10cloves 4. Onion-1small (fine chopped)
5. Green chilis-3
6. Fried fish
7. 'Pashfuran',salt, turmeric & oil.

 

Method-
 

Take a pan & heat oil,add 1/ 2tsn 'pashfuran' & chilies. Add chopped onion & fry till brown than add garlic cloves(crushed),fr y1min. Add chopped tomatoes & fry 5min.

Then add curry leave paste and fry till oil visible in sides.
Add hot water & fried fishes. Cook7-8min for its proper thickness. Than its ready to serve.

Assamese Chicken recipe

 

Chicken with Colo cassia:

 

"Dudh kosure Kukura magkhor juti"
 

A traditional Assamese recipe by-Riju Das
 

Ingredients-
 

1. Chicken 1/2 kg
2. Dudh kosu(Colocassia) –fine chopped 1big bowl.
3. Onion-2 medium (paste)
4. Red chili 2
5. Garlic 1 tsn
6. Ginger-1 tsn
7. cumin(jeera) powder -1tsn
8. Red chili powder
9. Salt & turmeric
10. Garam masala .

Method-
Mix little salt, turmeric and chili powder with Dudh kosu(Colo cassia). And keep aside.

Now take a pan and heat 3tblsn of oil.
Add red chilies fry till blackest red colored. Now add onion paste and fry 2min. then add ginger-garlic paste.And fry till golden brown.
Add Chicken and fry then add salt, turmeric 1 tsn, red chili powder1 tsn. then fry till oil visible in sides. now seam the gas and cover the pan for 10min.

Now add chopped Dudh kosu(Colo cassia) and fry it for 10min. then cover the pan again.
Check the pan time by time.
When Chickens were boiled add little hot water and cook for 5min. Then cover the pan.

When its become dry cook for 5min. then add water for is curry. Boil it till its proper thickness.
Finally 1/2 tsn garam masala, boil for 6min.
 

Now its ready to serve.

Paneer recipe by Riju Das

Paneer payza

          - Riju’s Recipe

Ingredients-

 

1.  Paneer-250gm pieced in cubes.

2.     Payaz (onion)-3big chopped in cubes.

3.     Tomato- 1 chopped in cubes.

4.     Capsicum-1 chopped in cubes

5.     Green chilli-2

6.     Kaju-15/20

7.     Kismis-20

8.     Mustard seed- ½ spn

9.     Salt & turmeric

10. Red chilli powder-1/2tsn  

Method-

Heat oil in a pen add mustard seed and green chilli.

Now add tomato cubes and stir 5 min then add cubes of pyaz(onion).

Stir 5-8min then add salt & turmeric then chopped capsicum and stir 3min.

Add 1/2tsn of red chilli powder.

 Now add kaju little crushed and Kismis stir 2min then add Paneer cubes and

cook more 5-7min.

Finely  its ready o serve.

A recipe from my Kitchen.- Riju Das        

Assamese Recipe by Riju Das

Oou tenga ( Dillemia Indica) found abundantly in Assam.

Oou tengare hour mashor juti (Small fish with dillemia) :

Ingredients:
 

Oou tenga(Dillemia)- 1

Mustard oil 3 tsp
 

Panch phuran 1/2 tsp
 

Dry mustard seed 1 tsp
 

Green chilli 2 chopped
 

Turmeric powder 1tsp
 

Sugar 1 tbsn
 

Salt

Method- 

First of all cut oou tenga and remove its outer layers. Take only the middle fleshy parts of it.

 wash it , cut into pieces and crush it . Then boil the pieces in 2 cups of water for about 10 minutes.

Now heat oil in a pan & add panch phuran , mustard seed, chopped green chilli.

Then add the boiled and little mass ooutenga in the pan. cook  it for 10 min.

Add pieces of  fried fish & cook few min.

Then add 2cup of boiling water for its curry.

Then add sugar and salt according to your taste.

Cook for sometime till the gravy becomes thick.

Finally its ready to serve.

Recipe by Riju Das.

Assamese Cuisine Riju's Recipe

Assamese Traditional Recipe

*Pigeon meat with Banana shoot*-"Kol Posolare paror mankhar juti."

           -Riju's Assamese cuisine

  

   

Ingredient-

1. Pigeon meat 1/2 kg

 2. Banana shoot (posola) 1 pc 1/2m long

 3. Onion-3 medium (Chopped)

4. Red chilli 2

 5.Garlic 1 tsn

6.Ginger-1 tsn

7. Cumin (jeera) powder

8. Red chilli powder

9. salt & turmeric

10. Sugar

11. Garam masala & pepper powder.

 Method-

Chop banana shot(posola) and mix little salt, turmeric and chili powder. And keep aside. Now take a pan and heat 3tblsn of oil. Add red chilies fry till blackest red colored. Now add chopped onion and fry 2min.

 Then add ginger-garlic paste. And fry till golden brown. Add pigeon meat and fry 5min, than add salt, turmeric 1 tsn, red chilli powder1 tsn. dn fry till oil visible in sides.  Now seam the gas and cover the pan for 10min. Now add chopped banana shoots and fry it for 5-6min. Then cover the pan again. Check the pan time by time. When it half boiled add little hot water and cook for 2min. Then cover the pan. When its become dry cook for 5min. Then add water for its curry. Boil it till it take its proper thickness. Finally add1/4tsn sugar, 1/2 tsn garam masala and 1/4tsn pepper and boil for 3min. Now it’s ready to serve.

Recipe by –Riju Das.