{"id":1703,"date":"2020-04-28T13:03:58","date_gmt":"2020-04-28T07:33:58","guid":{"rendered":"https:\/\/www.feamag.com\/2021\/?p=1703"},"modified":"2020-04-28T18:36:46","modified_gmt":"2020-04-28T13:06:46","slug":"assamese-regional-recipes","status":"publish","type":"post","link":"https:\/\/www.feamag.com\/2021\/assamese-regional-recipes\/","title":{"rendered":"Assamese Regional Recipes"},"content":{"rendered":"
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Assamese<\/span> cuisine uses some distinctive leafy\u00a0 vegetables (xaak is the generic word for greens)\u00a0 like Nol Tenga from the Indian Chestnut Vine, Pui Xaak from the red spinach, Tenga-Mora from Roselle, Tita Mora from the Jute plant and Dhekia from the fiddle-head fern to just name a few. The profusion of waterways, jungles, wetlands and the huge Brahmaputra <\/span>river basion provides hundreds of different leafy greens to the people <\/span>of\u00a0<\/span>Assam<\/span>, over and above those grown in farms and personal gardens.<\/span><\/em><\/div>\n<\/div>\n
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The leafy greens range in flavour from bitter to astringent to sour or <\/span>even sweetish.<\/span>The proteins provided by pork, mutton, duck, chicken or fish, and the starch of the rice that is a <\/span>staple in\u00a0<\/span>Assam<\/span>, is balanced by the vitamin and minerals provided by <\/span>leafy greens,\u00a0 berries and fruits.<\/span><\/div>\n<\/div>\n
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Nigella, Mustard and<\/span> Sesame seeds etc are also widely used as the base in\u00a0Assamese<\/span> dishes apart from using them to temper the oil while making curries and dal. It is to be noted that dry preserved spices such as cumin powder, coriander powder etc are never used for flavouring traditional style Assamese<\/span> preparations. Even now, use of powdered spices are confined only to meat preparations.<\/div>\n
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Nol Tenga Pork<\/span><\/strong><\/span><\/div>\n
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This pork dish\u00a0 from Upper\u00a0Assam<\/span> has a sour and spicy taste, using <\/span>few ingredients but attaining bold flavors and the beautifully balance <\/span>that is the Assamese<\/span> way of cooking. <\/span>Nol Tenga is a sour variety of leafy herbs from the Indian chestnut <\/span>vine commonly used in the kitchens of upper\u00a0<\/span>Assam<\/span>. The climatic <\/span>conditions of eastern\u00a0Assam<\/span>\u00a0called Upper\u00a0Assam<\/span> or Upper Brahmaputra <\/span>Basin,\u00a0 gets much rain and this brings in a difference in the variety <\/span>of agricultural produce that is reflected in the distinctive\u00a0recipes <\/span><\/span>of this region compared to western or lower\u00a0Assam<\/span>.<\/span>
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\nThe popularity of Nol Tenga in Upper\u00a0Assam<\/span> vis-\u00e0-vis its almost <\/span>complete absence in the lower Assam<\/span> cuisine\u00a0 is one example of the <\/span>zonal culinary differences of Assam<\/span>. The same can also be said about <\/span>the varieties of rice in different parts of\u00a0Assam<\/span>.<\/span>I love cooking pork in nol-tenga as it makes a dish that is spicy and <\/span>tangy at the same time. I would recommend you to not add too much <\/span>water so the gravy has a thick consistency \u2013 only use as much water as <\/span>you need to bind the ingredients together.<\/span>Yield \u2013 serves 4.<\/span>
\nPrep Time 10 Minutes<\/span>
\nCook Time 40 Minutes<\/span><\/div>\n
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Ingredients<\/span><\/strong><\/div>\n
Pork belly 500 gms<\/span>
\nOnions 1 large Finely sliced<\/span>
\nGinger Garlic paste 1 tablespoon<\/span>
\nSalt to taste<\/span>
\nNal Tenga\/Gongura 2 Handfuls<\/span>
\nGreen Chillies 10-12 Slit<\/span>
\nGinger Grated 1tbsp<\/span>
\nSalt to taste<\/span>\u00a0<\/span><\/strong><\/div>\n
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Method<\/span><\/strong><\/div>\n
1. Heat a wok to sufficiently high temperature.<\/span>
\n\u00a02. Sift the pork and salt to the wok and roast\u00a0 in medium heat until<\/span>
\nit liberates enough fat to fry the remaining ingredients.<\/span>
\n\u00a03. Once enough fat has been rendered out, add onions, followed by<\/span>
\npounded ginger garlic.<\/span>
\n\u00a04. Add water when needed to avoid the spices from getting stuck to<\/span>
\nthe bottom of the wok.<\/span>
\n5. When the pork is almost done, add the nol tenga and slit green chillies.<\/span>
\n6. When the Nol Tenga has turned mushy, and you see oil emerging on <\/span>the sides, add half a cup of\u00a0 water and grated ginger.<\/span><\/div>\n
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Cover it for around 3 minutes to let all the f avours be absorbed by the pork.<\/span>How to serve- <\/span>Serve with Steamed Rice<\/span><\/div>\n
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Panitenga<\/span><\/strong><\/span><\/p>\n\t\t

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Panitenga is a fermented mash of black mustard and mustard greens <\/span>seeds with a souring agent, typically mangosteen pulp , tarmarind pulp <\/span>or lime juice. This mixtures forms an quintessential part of an <\/span>Assamese<\/span>\u00a0platter.<\/span><\/p>\n

I still vividly remember the first time I had panitenga. Me being me, <\/span>and generally unaware of the portion size that is supposed to be had, <\/span>put half a teaspoon in my mouth at one go.<\/span>What I distinctly remember is that first whiff, which in itself was so <\/span>overwhelming but at the same time so strongly tantalised my sense of <\/span>smell and sight, leaving me unable to make out what just dived into my <\/span>eyes and nose.<\/span><\/p>\n

It is stimulating and invigorating properties would definitely open up <\/span>your senses, making them ready to relish a scrumptious meal to the <\/span>fullest.<\/span><\/p>\n

The pungency of the Panitenga is also known to remove nasal <\/span>congestion, clear sinuses and kindle the digestive fire.<\/span><\/p>\n

\u00a0Prep Time 10 mins<\/span>
\n\u00a0Passive Time\u00a0 for fermenting 4 days<\/span>
\n\u00a0 Yield \u2013 serves 10 people<\/span><\/p>\n

INGREDIENTS<\/span><\/strong><\/p>\n

150 gms black mustard seed washed and dried, Kola Horihoh<\/span>
\n50 cup gms mustard green seed lai xaak’r guti<\/span>
\n1\/2 cup mango steen pulp or tamarind pulp thekera, teteli<\/span>
\nDried chilly optional<\/span>
\nSalt<\/span>
\nBanana leaf \u2013 cut to similar size as an A4 sheet of paper<\/span><\/p>\n

METHOD<\/span><\/strong><\/p>\n

Using a mortar and pestle, pound both the types of seed into a fine <\/span>powder. You can definitely go with a mechanical grinder, but some <\/span>traditional\u00a0recipes<\/span> tastes the best when made the traditional way. <\/span>Transfer the powdered mix to a bowl. <\/span><\/p>\n

Add mangosteen \/ tarmarind pulp, <\/span>chillies and salt.<\/span>
\nKnead everything gently to make dough.<\/span>
\nHeat the banana leaves carefully on low flame (similar to roasting <\/span>pappad) to make it malleable.<\/span>
\nWrap the dough with the banana leaves to make a nice parcel. Secure it <\/span>properly with a piece of string.<\/span><\/p>\n

Keep the parcel inside a clean container in a warm place for 3 or 4 days.<\/span><\/p>\n

How to serve:<\/span><\/strong><\/p>\n

You may serve the pani tenga as an acompaniment to your regular meal, <\/span>or add to other dishes .<\/span><\/p>\n

Kala Jeera Masor\u00a0 (Nigella Fish Curry)<\/span><\/strong><\/span><\/p>\n\t\t

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This is a\u00a0recipe<\/span>\u00a0celebrated in the lower parts of\u00a0Assam<\/span>. When I had <\/span>this fragrant spicy fish curry for the first time, it came across as a <\/span>soothing breeze of fresh air. As an\u00a0Assamese<\/span>, I now have one more <\/span>unique\u00a0recipe<\/span>\u00a0to happily brag about.<\/span><\/p>\n

Assamese<\/span> fish curries\/ Masor jhul are not just based on Tenga, <\/span>Mustard paste, Khar, Herbs and vegetables, but also on some really <\/span>bold and beautiful spices!!!!!<\/span><\/p>\n

Nigella seeds\/ kalajeera as a base in Fish curry is not something that <\/span>my family has grown up eating\u00a0 in upper\u00a0Assam<\/span> where the use of Nigella <\/span>seeds has always been confined to a tarka or added as an taste <\/span>enhancer in certain snacks. The geographical division of\u00a0Assam<\/span> into <\/span>lower, middle and upper parts somehow brought in strong culinary <\/span>implications.<\/span><\/p>\n

A stark difference in the dialect, rituals, traditions and eating <\/span>habits is easily visible amongst these regions . However with <\/span>progressive times of social media influence we tend to see a beautiful <\/span>exchange or confluence of various culinary traditions. Pork, which has <\/span>always been integral to tribal cuisine was deeply abhorred by so many <\/span>non tribal communities till the past decade. But now, the tables have <\/span>turned and guess what, ask any millennial about their favorite meat, <\/span>8\/10 would give a cheer for pork!<\/span><\/p>\n

Coming to the\u00a0recipe<\/span>, it\u2019s usually had with climbing perch\/kawoi maas <\/span>for its beautiful earthy flavor and soft meat. Since I couldn\u2019t find <\/span>it here in Ahmedabad, I went with Mystus Tengara\/ tengra\/ hingora and <\/span>it tasted really good. The original recipe<\/span> also goes without lime <\/span>juice and green chillies, but I decided to add it for extra flavor.<\/span><\/p>\n

The earthiness of Nigella, the heat of Black pepper, the pungency of <\/span>Mustard oil with a subtle undertone of sour lime all blended together <\/span>to create this beautiful healthy easy fish curry.<\/span><\/p>\n

\u00a0Course Main Dish<\/span>
\n\u00a0Cuisine\u00a0Assamese<\/span><\/span><\/p>\n

\u00a0Prep Time 5 mins<\/span>
\n\u00a0Cook Time 20 mins<\/span>
\nYield – serves\u00a0 4 people<\/span><\/p>\n

INGREDIENTS<\/span><\/strong><\/p>\n

Fish 350gms<\/span>
\nNigella Seeds 3tbsp<\/span>
\nBlack pepper 1\/2 tbsp<\/span>
\nGarlic 1 regular bulb whole<\/span>
\nGreen Chillies 4 slit<\/span>
\nSalt to taste<\/span>
\nLemon Juice 2 tbsp<\/span>
\nMustard Oil enough to shallow fry the fish and additional 2 tbsp<\/span>
\nTurmeric 1 tbsp<\/span>
\nMint Leaves for Garnish<\/span><\/p>\n

METHOD<\/span><\/strong><\/p>\n

Marinate the fish with salt and turmeric.<\/span>
\nMake a smooth paste of Nigella seeds, garlic and black pepper. Make <\/span>sure there are no grains that are left coarse grains in the paste. <\/span>Shallow fry the fish in mustard oil till half done. <\/span>Add 2 tbsp oil to the same pan.<\/span>
\nAdd the paste and let it cook for around 3-5 mins on medium heat.<\/span>
\nAdd half a cup of warm water and let it simmer.<\/span>
\nAdd the fish and cook till you have the desired consistency.<\/span>
\nAdd Lime juice and cook for a min or so.<\/span>
\nGarnish with mint leaves and serve hot.\u00a0<\/span><\/p>\n

Hot tip – You can also add 1 par boiled potato for the curry to have a<\/span>
\nthick consistency.<\/span><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Assamese cuisine uses some distinctive leafy\u00a0 vegetables (xaak is the generic word for greens)\u00a0 like Nol Tenga from the Indian Chestnut Vine, Pui Xaak from the red spinach, Tenga-Mora from Roselle, Tita Mora from the Jute plant and Dhekia from the fiddle-head fern to just name a few. The profusion of waterways, jungles, wetlands and … <\/p>\n

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