#SpicesNFlavorsofIndia
Ya.. I know its been long that I posted on this series.. Don't blame me, blame Mangoes for it.. lol.. Mangoes diverted me.. Played around with Mangoes last two weeks.. You have to check Easy Mango Ice-cream in Chocolate Cups and Roasted Cauliflower in Mango Curry and also did some other snacks items..
Anyways back to Assam and our theme SpicesNFlavorsofIndia.. After Andhra Pradesh and Arunachal Pradesh now its "Assam". Again a north-eastern country, so obviously it was very difficult to find their cuisine on net. Watched so many videos, read many posts and finally gathered some information.
We all love thali, don't we??
Thali dishes vary in each and every state of India. It essentially comprises of rice, roti or puri served with accompaniments in small katoris (bowls) on a thali (plate).
Today I am presenting this Assamese Thali - north eastern part of India.Β I was little hesitant while preparing the dishes as mustard oil predominated the cooking and they use very less spices in their preparation but with the first morsel of each of the dish prepared I totally fell in love with each and every item. Simply wow!! Home cooked daily meal is what we crave for at the end of the day.. Little joys of life.. <3
Here is the menu:
Bhaji/Stir-Fry
- Ronga Lau Aloo Pitika (Pumpkin & Potato Mash)
- Kolmou Xaax Bhaji | Spinach Stir Fry
Dal/Lentil Stew
- Masoor Dail/Masoor Dal Tadka
Chutney/Dips
- Belahi'r Tok | Spicy Tomato Chutney
Dhaniar Bor | Coriander Fritters/Pakoda
Luchi (Puri)
Kharoni Bhat | Tadka Rice
Dessert
- Pitha Guri (Rice Flour) Cake
Here is the detailed recipe of each of it..
Bhaji/Stir Fry:
1.Ronga Lau Aloo Pitika | Pumpkin & Potato Mash
Prep Time: 10 mins Β Β Β Β Cooking Time: 20 mins Β Β Β Β Β Serves: 3-4 persons
Ingredients:
- 2 cups cubed, pumpkin
- 1 potato cubed
- 1 tsp mustard oil
- 1 green chilli, finely chopped
- 1 onion, finely chopped
- few coriander leaves
- salt to taste
- lemon juice to taste
Method:
- Pressure cook pumpkin and potato cubes for 3 whistles. Instead of pressure cooking, you can also boil it. Once cooked, mash the both with the help of a fork. Add some coriander leaves, mix and keep aside.
- Heat oil in a pan. Add in the chillies and onions and saute for 2-3 mins.
- Add in the pumpkin and potato mash, add salt to taste and mix everything well. Add juice of half lemon before serving. Do a taste test and adjust the lemon juice and salt as per taste.
And your Ronga Lau Aloo Pitika is ready..
Notes:
Aloo Pitika is the basic everyday recipe, adding any other vegetable or dal gets its name with the kind of veggie or dal used. Like in the above recipe as I have used pumpkin, its called Ronga Lau Aloo Pitika.
Similarly other veggies like eggplant, even eggs and fish can also be used.
2.Kolmuh Xaax Bhaji | Spinach Fry
Prep Time: 1 hr Β Β Β Β Cooking Time: 5 mins Β Β Β Β Β Serves: 1-2 person
Ingredients:
- 1.5 cups chopped, spinach leaves
- 1 cup chopped, coriander leaves
- 1 tbsp bengal gram/channa dal
- 1 tsp mustard oil
- 1 garlic, sliced
- 1/4 tsp turmeric powder
- Salt to taste
Method:
- Wash and soak bengal gram for 1 hour.
- Wash and chop all the xaax (spinach and coriander leaves) and keep aside.
- Heat oil in the pan. Add sliced garlic and bengal gram. Saute till it slightly turns reddish.
- Add in the turmeric powder. Mix. Add the xaax and cook till done on medium flame (hardly takes few mins). Add salt to taste, mix.
And your Kolmou Xaax Bhaji is ready.
Tip/s:
Spinach does not require much of salt so add accordingly and add salt only when it is half cooked. (Beginner's tip.. π ) That is because spinach has the property to shrink while cooking so if you add it in the beginning itself it may happen that the amount of salt will be too much than required.
Notes:
Baremehali Xaax Bhaji (Mix herb fry) is another variety in this preparation wherein you can use a combination of xaax like spinach leaves, mustard greens, fenugreek leaves and coriander leaves and follow the same method.
Dal/Lentil Stew:
1.Masur Dail | Masoor Dal Tadka
Prep Time: 15 mins Β Β Β Β Cooking Time: 5 mins Β Β Β Β Β Serves: 4-5 persons
Ingredients:
- 1 cup Masoor dal/Split Red Lentil
- 2 Tomatoes, sliced into 4
- Water as required
- 1 tsp Mustard oil
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric powder
- 1 tsp salt or to taste
- Few sprigs coriander leaves
Method:
- Wash and cook masoor dal and tomatoes on a pot or pressure cook for 6 whistles with enough water.
- Once the pressure cools on its own, remove the lid and remove the skin of tomatoes.
- Heat oil in a pan, once hot let splutter mustard seeds. Add in the dal and tomato mixture. Add water to adjust consistency.
- Add in the turmeric powder and salt. Mix everything well. Add chopped coriander leaves and bring it to a boil then let it simmer for 3-4 mins.
Give a stir occasionally so that the dal does not stick to the bottom of the pan.
Notes:
The recipe does not call for chillies at all. But I have used 1 slit green chilli as we do require little bit of spice in our dal right.. π
Chutneys/Dips:
1. Belahi'r Tok / Spicy Tomato Chutney:
It is said that this chutney is a must on the menu list of a marriage ceremony in Assam. No wonder it has to be because in the entire thali this one is undoubtedly the best as suggested by me and my family members.. π
Prep Time : 5 mins Β Β Β Β Cooking Time: 10-15 mins Β Β Β Β Β Serves: 3-4 persons
Ingredients:
- 4 Tomatoes, chopped
- 4 Dates, chopped or a tbsp of raisin
- 1 tbsp mustard oil
- 1/2 tsp panch phoronΒ
- 1-2 red chillies or to taste
- 1/2 tsp grated ginger
- Salt and sugar to taste
Method:
- Heat oil in a pan. Splutter panch phoron and red chillies. Add in the tomatoes. Mix everything and add pinch of salt and ginger. Saute for few mins.
- Lower the heat and add dates (or raisins). Cover and cook till tomatoes are mushy and dates soften if using. Add salt and sugar. Do a taste test and adjust accordingly.
- Bring to a quick boil. Reduce heat and cook until desired consistency is reached.
Notes:
- Even though the recipe calls for red chillies, I have used green chillies due to availability.
- Cooking time will vary depending upon the consistency of the chutney you want.
Dhaniar Bor | Coriander Fritters/Pakora:
Prep Time: Β 10 mins Β Β Β Β Β Β Cooking Time: 10 mins Β Β Β Β Β Β Β Β Makes: 6-7 pieces
Ingredients:
- one bunch coriander leaves
- 4 tbsp chickpea flour/besan
- 2 tbsp rice flour
- 1/2 tsp fennel seeds
- 1/4 tsp turmeric powder
- A pinch of baking soda
- Salt to taste
- Water to make the batter (around 3 tbsp water)
- Oil for deep frying
Method:
- Chop the coriander leaves and make a thick batter with all the above ingredients except oil. Batter should not be runny but thick enough to make balls out of it.
(Check my Broccoli and Cashewnut Fritters/Pakora) - Take small balls of the batter and fry it in the hot oil till golden brown in colour.
Notes:
You can have it as a starter along with the chutney or dunk it in the dal to have Dhaniar Bor Masur Dail.
Luchi (Puri):
Luchi is often had as a breakfast item along with Aloo Bhaja or Potato Fry. It is also served when you have announced guests at home. Assamese simply love luchi.
Prep Time: 5 mins Β Β Β Β Β Cooking Time: 15 mins Β Β Β Β Β Β Makes: 7-8 luchis/puris
Ingredients:
- 1 cup Maida/All-Purpose Flour
- 1 tsp oil
- 1/2 tsp salt
- Water for kneading the dough
- Oil for deep frying
Method:
- Combine Maida, Salt and Oil and knead to a dough with adding little warm water in intervals. The dough should not be hard and neither too small.
- Pinch out a small part of the dough, roll it between your palms to form a ball and flatten it out. Roll it with a rolling pin to form a small circular discs like the way you roll out your normal puris.
- Fry it in hot oil from both sides.
Kharoni Bhat/Tadka Rice:
Rice is the staple food of Assamese. This is just Rice seasoned with some spices.
Prep Time: 5 mins Β Β Β Β Β Β Cooking Time: 5 mins
Ingredients:Β For 1 cup of Rice
- 1 cup cooked rice
- 1 red chilli, finely chopped (or to taste)
- 1/2 tsp mustard seeds or panch phoron
- 1-2 tsp mustard oil
- 1/2 tsp grated ginger
- 2 garlic cloves, chopped
- 1/2 cup khar or 1/4 tsp baking soda (I did not use)
- Salt to taste
Method:
- In a heated pan, add chillies and mustard seeds or panch phoron. Once the mustard seeds stop spluttering add the mustard oil. Add in the ginger and garlic and saute until garlic turns slightly reddish.
- Add the rice. Mix well. Add in the khar or baking soda, if using. Add in the salt and mix everything well.
Even though the recipe calls for red chillies I have used green chillies.
Dessert:
1. Pitha Guri (Rice Flour) Cake:
This was the highlight of the entire thali. It tasted heavenly. The coconut in the recipe did the magic.
I cut it with cookie cutter to serve as individual portions. More than the cake it tasted like the Prasad (offerings) that we make in Satyanarayan Poojas.
Prep Time: 10 mins Β Β Β Β Β Baking Time: 30-35 mins
I made it in a 23cm pan but you can make it in any size pan.
Ingredients:
- 1 cup grated coconut
- 1 cup sugar
- 1 cup Rice flour
- 2 tsp plain flour/Maida
- 1/2 tsp cardamom powder
- 1 tsp Baking powder
- 1 cup Milk
- 1 cup Refined Oil
Method:
You will not believe it is that simple.
- Just mix everything together and bake in greased baking pan for 30-35 mins at preheated oven of 150 degree celsius.
Thats it..
Notes:
Even though the recipe does not call out for nuts, I have used slivered almonds in the batter and also on top as garnishing.
I thoroughly enjoyed this simple home cooked Assamese Thali. A must try, I highly recommend.
I would like to sincerely thank Assamese Cuisine and Recipes Page on Facebook. I have gathered most of the recipes and information of this post from there. You can check their site here for more such interesting recipes.
Masur Dail recipe adapted from here.
Also would like to thank a very sweet friends Polly Bora for helping me out in this journey.
I am presenting this lavish Thali to celebrate my new friendship with Angie at Friday Fiesta.Β See you there friends..
Happy Cooking!!
Sushma..
Ps: I have just tried to recreate the dishes that I have learnt through the journey. Didn't mean to hurt the sentiments of Assamese, if you think that the recipe is not authentic or tradition.
rasakama says
Thali... yum yum yum...
This is a wonderful detailed post. We also make thalis, but the curries are little different. Thanks for sharing.
http://www.rasakama.com
Sushma Balasubramanian says
This is the first time I have tried Thali.. Will check out yours for more varieties.. π
Thank you
Anu-My Ginger Garlic Kitchen says
What an AMAZING looking thali Sushma. Loved everything you shared! YUM!
Sushma Balasubramanian says
Thanks a bunch Anu.. π
Jaya Rajesh says
Wow what a platter dear. It looks really yummy.
Sushma Balasubramanian says
Thank you so much Jaya.. π
prettypolymath says
Oh man.. those puris and pakora look so soft and yummy!! I need to try this!
Sushma Balasubramanian says
Try the Belahir Tok as well.. You will love it..
I am glad that you liked the thali.. Thank you.. π
Love Served Daily says
What a delightful spread.
Sushma Balasubramanian says
Thank you Ritu.. π
Traditionally Modern Food says
Wow Sushma what a deuxious spread.. Love it
Sushma Balasubramanian says
Thank you so much dear.. π
Manali @ CookWithManali says
love simple meals, the thali looks divine Sushma ..Indian cuisine is so vast and it's always so good to learn more about it! π
Sushma Balasubramanian says
I am glad that you liked it Manali.. Thank you.. π
Lili says
It all looks so delicious!!! Loads of lovely food... It's got me thinking about trying to make a Thali. Will try to find some mustard oil. Thank you for sharing! π
Sushma Balasubramanian says
Yes.. Indeed a must try cuisine Lili..
Guess you won't have much trouble in finding mustard oil; Indian stores might help.. π
Thanks for stopping by.. π
Lili says
I'll find the oil in London when I visit. No worries.
Thank you Sushma! π
eclecticoddsnsods says
wow so utterly spoilt with a huge array of different foods, and I guess they all go well together, enough for a feast. Thank you so much, it is not lunchtime quite yet but my tummy is rumbling hehe. Thank you for joining in FF #68, Justine x
Sushma Balasubramanian says
Thank you Justine.. Happy to have got connected to FF..:)
And yes this Assamese thali was indeed like a feast.. Glad that you liked it.. Thank you dear.. π
eclecticoddsnsods says
π
sheena oberoi says
Can you post tge recipies of different types of cakes.
Sushma Balasubramanian says
Sheena.. I have already posted some in my baking chronicles category.. You can check from there too..
But you were looking for some specific one please mail me i will try to make a post on it..
Thank you.. π
Jhuls says
Wow! Wow! Wow! Everything is just perfect!! Thanks for sharing all of these at this week's FF! π xx
Sushma Balasubramanian says
My pleasure dear..
Happy to be connected with FF.. π
coconutcraze says
Wow! Such a detailed post on Assamese food! Looks delicious and can relate to the taste and understand the greatness of their cuisine.
Sushma Balasubramanian says
I am so glad that you liked it dear..
Thanks a bunch..
Freda @ Aromatic essence says
Everything looks so good , simple yet delectable ?
Sushma Balasubramanian says
Very true Freda... It indeed was very simple and easy to make and at the same time very flavourful..
Aruna Panangipally says
Wonderful, Sushma. Lovely to take his culinary journey with you. π as I read through these recipes I am struck by how similar yet different we are in different parts of India.
Looking forward to many more discoveries and journeys
Sushma Balasubramanian says
Yes Aruna.. That is what even I was thinking.
And the best part is it takes just few ingredients and a very basic recipe.. Ready in a jiffy
So glad that you liked it.. Thank you