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How to cook Cauliflower Fish Curry/Phoolkobi Maasor Anja ?

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#assmese,#assamesefishcurry,#assamesecuisine, #fishcurry, #indiancuisine
Cauliflower Fish Curry (Phoolkobi Maasor Anja)

Hello friends! Hope all of you are doing good!! Today I am going to share with you an Assamese dish which is called Phoolkobi Maasor Anja in Assamese.This is nothing but Cauliflower Fish curry .This is a very popular fish recipe among Assamese people. Cauliflower is a winter vegetable . During my childhood I liked cauliflower most among all the vegetables . Those were freshly harvested from our small kitchen garden . I used to like all dishes made by my mom , whether it was cauliflower-potato stir fry, cauliflower fish curry, cauliflower pakora or cauliflower-egg stir fry. For me, the taste of cauliflower (may be all vegetables) was different
during those days 🙂 ! But now a days I never get the same flavour of cauliflower Fish Curry as my mom used to cook for us!! Probably excessive use of pesticides has changed the taste of all the vegetables 🙁 !

But last week, when I went to vegetable market I bought a few cauliflowers and when I cooked cauliflower potato stir fry for my breakfast it turned out to be very tasty. So, I decided to prepare Cauliflower fish curry for lunch on the same day as I was badly missing this dish cooked by mom.

Back to recipe, let me tell you the ingredients and methods of the recipe.

Ingredients:

1.Fish : 4 pieces

2.Cauliflower: 1 medium sized cauliflower (Cut into florets)

3. Potato : 1 (Cut into pieces)

4.Tomato:1-2

5.Onion :1 medium(sliced)

6.Cumin seeds :1/2 tsp

7.Bay leaf :1

8.Ginger paste:1/2 tsp

9.Turmeric powder :1 tsp

10.Red chilli powder: 1/2 tsp

11.Cumin powder:1/2 tsp

12.Garam masala powder (optional) :1/4 tsp

13.Green chillies :1-2

14.Mustard Oil:2-3 tbsp

15.Salt to taste

16.Chopped coriander leaves for garnishing.

Methods:

1.Wash the fish pieces and marinate with 1/2 tsp salt and pinch of turmeric powder.keep aside until use.

2.Soak the cauliflower florets in water for 10-15 minutes. Then drain and keep aside.

3.Heat mustard oil in a heavy bottom pan or kadhai . When the oil is smoking hot fry the fish pieces until golden brown on both sides.Drain and keep aside.

4.In the remaining oil, add cumin seeds and bay leaf. Once the cumin seeds start to splutter add onion, ginger paste and fry util brown.Now add chopped tomatoes. Sauté for 1-2 minutes and then add turmeric,cumin powder, red chilli powder and salt . Sauté until raw smell of tomatoes go off.

5.Now add potato and cauliflower pieces.Mix and fry for a few minutes covering the kadhai on a low medium heat.Stir in between. Cook the vegetables until potato and cauliflower pieces become soft and tender .

6.Add 2cups of water and bring to boil. Add the fried fish pieces, green chilli and garam masala powder , cook on medium flame for 4-5 minutes or till gravy becomes thick.

7.Remove from heat.Garnish with chopped coriander leaves and serve hot with rice.

#assmese,#assamesefishcurry,#assamesecuisine, #fishcurry, #indiancuisine
Cauliflower Fish Curry (Phoolkobi Massor Anja)

Semolina and Coconut balls (Suji aru Narikolor Ladoo)

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Today, I am going to share with you the recipe of “Semolina and Coconut balls (Suji aru Narikolor Ladoo)” which is one of my favourite Bihu (Assamese festival) delicacy….it’s a ladoo  (sweet) prepared from Semolina (suji) and coconut. I do not know about the origin of the recipe but my maternal aunties and my mother used to prepare this ladoo . Surprisingly,  I did not get this ladoo anywhere else to eat except my home and my maternal Grandma’s place.During my hostel days I used to take this Semolina and Coconut balls for my friends and they liked it very much and asked me the recipe. They also said that they never had this balls before. After my marriage I started to prepare this ladoo in my new home and in this seven years I have never missed it in a single Bihu….. and now my husband and in laws also want me to preapare this  Suji aru Narikolor ladoo/Semolina and Coconut balls  without a miss.

How to make Semolina and coconut balls (Suji aru Narikolor Ladoo)
Ingredients:
  • Coconut  : 1 No. (grated)
  •  Semolina : 1/2 Kg.
  • White Sugar : 1.5 Cups (preferably  powdered )
  • Refined oil : 3-4 tbs
  • Refined oil : For frying

Instructions :

1. Grate one coconut.

2. Mix the semolina and sugar with the grated coconut.
3. Now, add 3-4 tbsp of refined oil to this mixture and mix very well with your hands for 4-5 minute.
4. Keep this mixture in fridge for overnight or minimum six hour.
Semolina and Coconut balls (Suji aru Narikolor Ladoo).Suji aur Nariyol ke ladoo#indiancuisine#Assamesecuisine
5. After that take out the mixture from fridge and make small round balls with your hands.
Semolina and Coconut balls(Suji aru Narikolor Ladoo).Suji aur Nariyol ke Ladoo.#Assamesecuisine#indiancuisine
6.Heat refined oil in a pan. Fry the balls (maximum six numbers at a time) in low flame until golden brown. Drain from oil and keep in a tissue paper to absorb the excess oil.
 Semolina and Coconut balls(Suji aru Narikolor Ladoo). Suji aur Nariyol ke Ladoo. #assamesecuisine#indiancuisine
7.Serve with tea  !
Recipe Notes:
  • You can  flatten the shape of balls but I prefer round shape because in this shape there is less chance of breaking the balls when putting it in oil .If the balls have crack while giving shape it will break in hot oil. So you need to be very careful.
  • Use a small pan to fry because this Ladoo needs to be dipped in oil fully while frying (though it does not absorb much oil). If you use a big pan you will need lots of oil.
  • Don’t give more than six balls at a time , otherwise the temperature of oil will go down and the Ladoo will break.

Dhekia Xaak bhaji (Vegetable Fern stir fry)

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Hello, my friends ! Today I am going to share a very simple authentic Assamese dish, it is Dhekia xaak bhaji  .Dhekia, the vegetable fern is favourite of Assamese people. It is cooked in many ways.For example…Dhekia xaak stir fry with potatoes and chickpeas ; Dal and Dhekia Xaak, Fish sour curry with Dhekia Xaak and Ou tenga (elephant apple)etc. whatever may be the cooking type , I like dhekia Xaak very much and I am very much sure that you are  also going to like it. Today I had dhekia xaak bhaji or vegetable fern stir fry with potatoes in my lunch and I am going to share that simple yet delicious recipe  with you .

Before I share the recipe I want to give a small introduction on this Dhekia xaak (Vegetable Fern). Many of you may not know about this fern. Dhekia is generally not planted or grown in gardens. They grow wild by  roadsides or any unused plots of lands. . The scientific name of Dhekia xaak  is Diplazium esculentum. Vegetable fern  has antioxidant , is  a source of omega-3 and omega-6 fatty acids, and is high in iron and fibre. It is low in sodium, but rich in potassium, which may make it suitable for people who need a low-sodium diet.

A popular Assamese Xaak.Dhekia xaak. Vegetable fern#indiancuisine #assamesecuisine
Dhekia Xaak (Vegetable Fern)

Ingredients:

  • Dhekia ( Vegetable Fern) : 2-3 bunches
  • Potato: 1 ( cut into small pieces)
  • Panch Phoron : 1/2 tsp (optional)
  • Onion: 1 ( Chopped)
  •  Mustard oil :2 tbsp
  •  Salt (according to your taste)
  •  Turmeric powder : 1/2 tsp

Methods:

  • Wash ,drain and chop the tender part of the  vegetable greens. Only the tender stems of Dhekia xaak can be eaten, the hard part should be cut off.
  • Heat mustard oil in  a pan.
  • Add Panch Phoron when oil is hot.
  • Then add onion slices and fry them till brown in colour.
  • Add potato pieces followed by the turmeric and salt.
  • When potatoes are a little bit fried add dhekia xaak.
  • Stir upon medium heat till dry and done.
  • Serve Dhekia xaak bhaji with rice.

An authentic Assamese side dish.Dhekia xaak.vegetable fern #indiancuisine#assamesecuisine
Dhekia xaak stir fry

 

 

 

 

 

How to cook Tomato and Egg Bhaji (Bilahi aru Koni )

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'Bilahi aru Koni bhaji"(tomato and egg bhaji)......This recipe takes me back to my days at my maternal home ... Mom used to cook this very frequently ...All of our family members loved it..I even remember if I felt lazy to wake up in the morning and mom said that there was Bilahi aru koni Bhaji in the breakfast I would wake up within seconds 🙂 ..This is a simple Assamese dish which is very easy to cook. This dish is also very special to me like my mom and I want to share it with you today..hope you would like it.