Know Food!

Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form.

Tuesday, October 26, 2010

Pumpkin Skin Fry (Rongalaur Bakoli Bhaja )


After peeling off the pumpkin skin, many people discard it, not realizing that it can be a good cooking ingredient. So the next time you get pumpkin home, just remember to keep the peeled skin intact so that you can dish out a snack that is mouth-watering and yes, healthy. Remember, maximum nutrients are contained in the skin of a fruit or vegetable.
Here’s how:

Ingredients:

• Peeled pumpkin skin washed well
• Two tablespoon mustard oil
• Two to three medium sized onions
• Two eggs
• One pinch black cumin
• One dry red chili
• One pinch turmeric powder
• Salt to taste

Method:

Cut the pumpkin skin and onions into very thin pieces, as shown in the image. Heat the oil and add the black cumins, dry red chili, followed by the onions. Add the pumpkin skin along with the salt and turmeric and fry them in low flame. Break the eggs into them and fry them dry. Relish it with rice and dal!

Thursday, October 14, 2010

Egg Curry (Konir Dom)


In Eastern India, egg curry is prepared with potatoes. When I came to Delhi, I really missed the potatoes in the egg curries served here. Not someone to miss out on my favorite egg curry, I started cooking it myself at home: Here’s how:

Ingredients:

• Four eggs
• Two large potatoes
• Three medium sized onions
• One tomato
• Ginger and garlic ground to a paste
• Two-three tablespoon mustard oil
• One bay leaf
• Two red dry chili
• A pinch of black cumin
• A pinch of garam masala if you want
• A pinch of red chili powder
• 1/4th teaspoon turmeric powder
• Salt to taste
• Coriander leaves to sprinkle (optional)

Method:

Boil the eggs and potatoes and remove the egg shells and potato skin. Dab salt and turmeric on the eggs and fry them in low flame till golden brown, and keep them aside. Cut each of the boiled potatoes into four large pieces. Grate one onion and cut the other two into very thin pieces. Likewise grate half the tomato and cut the other half into tiny pieces.
Pour some more oil into the pan. When the oil turns hot, drop the black cumins, bay leaf, red dry chili followed by onions (both cut and grated), ginger garlic paste, salt, turmeric powder, garam masala, and chili powder and stir them for some time. When they turn reddish, add the potatoes, and fry them for some time. Add the tomato (both cut & grated) too. Then add hot water (you may even add the water that you used to boil the eggs and potatoes) and drop the eggs into the curry. When the gravy thickens, sprinkle coriander leaves on top.

Sunday, October 10, 2010

Sweet Pulao (Meetha Pulao)

This is a pulao dish that’s popular in Assamese cuisine. Even though it is predominantly for non-vegetarians to be had with chicken curry, vegetarians too can savor it with Bengal dal gram (chana dal).

Ingredients:

  • Two to three cupful of basmati/broken basmati rice (bhonga basmati)
  • Two-three tablespoons of pure ghee (gorur gheeu)
  • Four-Five medium sized onions (piaz)
  • Two medium sized carrot (gajor)
  • About 50 gm peas (matar)
  • 10 cardamoms (elaichi)
  • About 50 gm cashews/peanuts (kaju/badam)
  • Around 15 raisins (khismis)
  • Two bay leaves (tej paat)
  • Two tablepoon sugar
  • Salt to taste

Method:

Soak the rice beforehand for about an hour or two. Drain the water from the rice and dry it. In the meantime, soak the cashews, cardamoms, raisins and peeled peas in a bowl and keep them for about an hour or two. Cut the onions and carrot into thin pieces and keep them ready.

Then heat the ghee in a cooker and add the onions, bay leaves, carrot, peas, and fry them for some time. As they turn golden, add the rice and cook them for a while in low flame. Add sugar and salt and keep stirring the mixture till you get a golden tinge.

Add hot water just above the level of the rice. This is the most crucial part of the entire cooking process because if you pour less or more water than called for, your pulao will be a disaster. Pressure cook to a single hoot and let it cool. Your pulao is ready to serve two to three people. Best when had with chicken curry!