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ASSAM

Popular dishes of Assam

Assam Tea

Imagine a sip that carries you through the lush, undulating tea estates of Assam, where verdant leaves dance with the morning mist. In each cup of Assam Tea, history unfurls with every delicate swirl of steam. Renowned worldwide for its bold character and robust aroma, this infusion is the embodiment of the region's labor of love. As the amber liquid caresses your palate, you taste not just the tea leaves, but the stories of generations toiling amidst emerald landscapes. The warmth in your hands echoes the sun-drenched fields, while the flavor invites you to experience the heart of Assam with every sip.

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  • 2 ½ cup water

  • 6 tablespoons milk powder / 1 ½ cup milk

  • 4 teaspoons sugar

  • 4 whole cardamom crushed

  • 2 whole clove

  • 2 slices of ginger - About an inch each.

  • 4 black tea bags

  • 2 inch stick of cinnamon

HOW TO MAKE ASSAM TEA WITH MILK

  1. In a saucepan, add the water, ginger, cinnamon, cardamom, and clove.

  2. When the water comes to a boil, add sugar and the tea leaves / bags, reduce the heat. Let it simmer for 1 minute.

  3. Turn off the heat and cover the tea. Let it steep for one minute.

  4. Add the milk and bring the tea to a boil. Let it boil for 1 minute.

  5. Strain the tea and serve it hot

Assam Laksa

Assam Laksa (Masor Tenga):

Embrace a symphony of flavors as you delve into Assam Laksa, a tangy fish curry that awakens the senses like a tropical breeze. Picture tender fish, tomatoes, and the intriguing elephant apple mingling in a dance of taste. With each spoonful, the tanginess bursts forth, a testament to Assam's love affair with sourness. As the curry wraps around grains of rice, it's like a culinary embrace that transports you to sun-kissed riverbanks, where the essence of Assam's landscapes and cultures meld together.

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Ingredients :

  • 1 1.2 lb mackerel fish

  • 8 cups water

  • 5 pieces asam keping, peeled tamarind

  • laksa noodles

  • 15 dried red chilies

  • 5 fresh red chilies

  • 8 small shallots

  • 1 inch galangal

  • 2 tablespoons belacan, shrimp paste

  • 1 stalk lemongrass

  • tamarind, about golf ball size

  • 1/2 cup water, repeat 3-4 times

  • 1 teaspoon salt or to taste

  • 2 tablespoons sugar or to taste

  • 1 cucumber, julienned

  • 1 bunch mint leaves, use only the leaves

  • 1 bunch polygonum leaves/Vietnamese mint leaves/ daun kesom/daun laksa

  • 1 bungan kantan/torch ginger flower, cut into small pieces

  • 1 red onion, sliced thinly

  • 1 lettuce, thinly cut

  • 1 red chili/3-4 bird’s eye chilies, cut into small slices

  • 1 small pineapple, cut into short strips

  • Heh Ko/Prawn Paste

Steps To Follow:

  1. Clean the fish, remove scales and guts. In a pot, bring 8 cups of water to boil. Add in the fish and boil for about 10 minutes. Transfer the cooked fish out into a bowl and let cool. Strain the fish stock, then add in the peeled tamarind, and the polygonum leaves and continue to boil in low heat.

  2. Wet your hands constantly with a bowl of water, pick the flesh out of all the fish and discard the bones. Break the fish meat into tiny pieces and put the fish back into the stock, cover the lid, and lower the heat.

  3. Using a mini food processor, grind the spice paste until fine. Heat up a wok and saute the spice paste with cooking oil for about 6-8 minutes or until it smells aromatic and spicy. Transfer the spice paste into the boiling stock.

  4. Extract the tamarind juice and add it into the stock. Strain the tamarind juice and keep the seed. Repeat it 3-4 times with 1/2 cup of water each time to make sure you extract all the essence from the tamarind. Continue to taste your Assam Laksa stock to make sure it’s sour and to your liking. For seasoning, add salt and sugar to taste.

  5. In a serving bowl, add in the laksa noodles and garnish all vegetables on top. Pour the fish broth into the bowl and serve immediately with a spoonful of Heh Ko/prawn paste.

Ghost Pepper(Jalokia)

Bhut Jolokia, also known as the Ghost Pepper, is one of the hottest chili peppers in the world. It originates from the northeastern region of India, particularly Assam, Nagaland, and Manipur. With its fiery heat and distinct fruity flavor, Bhut Jolokia is often used sparingly in cooking to add intense spiciness to various dishes, sauces, and marinades. It has gained popularity globally as an ingredient in hot sauces, salsas, and spicy snacks. The Bhut Jolokia's intense heat has earned it a significant place in the realm of hot and spicy foods, appealing to those who enjoy challenging their taste buds with extreme levels of spiciness.

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Ingredients :

  • 10 mins 1 bhut jalokia (ghost chilli)

  • 2 tomatoes 

  • 10 pieces green chilli

  • 3 piece Sichuan pepper 

  • 4 garlic cloves

  • 15 pieces chives 

  • 1/2 fresh lime juice

  • salt

Steps To Follow:

  1. Place the chilli and tomato over the flame (low flame) fire it until charred and the skin becomes blackened. (Do not over burn it) make sure to turn it side by side. Remove the skin of the tomatoes.

  2. Crush the tomatoes, chilli, Sichuan pepper, garlic and bhut jalokia using the mortar and pestle till its well blended and aromatic. Add salt (as needed)​

  3. Chop the chives or simply crush them and add in the chutney.​

  4. Squeeze the fresh lime. Serve it alongside any curry as a side dish or use as a dipping sauce for tacos, crackers or salsa etc Optional: Garnish with parsley.

Bora Saul

Let the sweetness of tradition melt on your tongue as you savor Bora Saul, a delicacy that graces Assamese festivals with its presence. Envision tender sticky rice, lovingly steamed with jaggery and coconut, resulting in a harmony of textures and flavors. As you take a bite, it's like stepping into a festive realm, where time-honored rituals come to life through taste. The sweetness lingers like the memories of celebrations, and the comforting familiarity of this rice cake wraps you in the embrace of Assam's traditions.

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Ingredients :

  • 1 cup white urad dal split black lentils

  • 1 medium-sized onion chopped

  • 3 medium-sized tomatoes chopped

  • 2 green chillies chopped

  • 2 tbsp mustard oil

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • 1 tsp turmeric powder

  • Salt to taste

  • Fresh coriander leaves chopped (for garnish)

Steps To Follow:

  1. Bora Saul cooked without soaking.

  2. For those days when you are in a hurry.

  3. This recipe was given to me by Ruprekha Mushahary 

  4. RECIPE:

  5. How to cook Bora rice(sticky rice) without prior soaking .

  6. Wash the rice well.Drain and then fry in a little ghee/oil in the pressure cooker 

  7. Pour just enough water(a pinch of salt) to cover the rice.

  8. Close the lid and cook over medium until done(1-2 whistle depending on the brand of your cooker)

  9. Perfectly done Bora Saul.Enjoy as Jolpan

  10. (Wash and soak the urad dal in water for at least 30 minutes.

  11. Drain the soaked dal and grind it into a smooth batter using a little water.

  12. Heat mustard oil in a large pan over medium heat.

  13. Once the oil is hot, add mustard seeds and cumin seeds and let them crackle.

  14. Add the chopped onions and fry until they turn golden brown.

  15. Add the chopped green chillies and tomatoes and cook until the tomatoes are soft.

  16. Stir in the turmeric powder and salt to taste.

  17. Pour the batter into the pan and give it a gentle stir.

  18. Cover the pan and let the batter cook for about 10 minutes or until it’s cooked through.

  19. Once the batter is cooked, remove from heat and let it cool for a few minutes.

  20. Shape the batter into small round balls and deep fry until golden brown.

  21. Serve hot with mint or tamarind chutney.)

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