Recipes for the regular homecook

Summer in Assam brings with it the comforting aroma of Masor Tenga, a traditional fish curry that’s as vibrant as it is delicious. This recipe, passed down through generations, combines the freshness of fish with the tanginess of tomatoes and lime, creating a symphony of flavors that is sure to tantalize your taste buds.

Let’s dive into this culinary journey and learn how to make Masor Tenga, perfect for any summer meal.

Preparation time – 30 minutes

Cook time – 40 minutes

Serves – 4

[ingredients title=”Ingredients”]

• 500g rohu fish
• 1 tbsp salt
• 1 tbsp turmeric powder
• 4 tbsp mustard oil

For the curry:

• 1 tbsp mustard oil
• 2 dried red chillies
• 1 tsp panchphoran
• 1/4 cup finely sliced onions
• 2 cups finely chopped tomatoes
• 2 cups ridge gourd, finely chopped
• 2 cups hot water
• Salt to taste
• 1/4 tsp turmeric powder
• 2 slit green chillies
• 4 tbsp lime juice
• Finely chopped coriander for garnish [/ingredients]

[directions title=”Directions”]

1. Prepare the Fish: Begin by washing the rohu fish pieces thoroughly and patting them dry with a kitchen towel. Marinate the fish with salt and turmeric powder, ensuring each piece is coated evenly. In a pan, heat 4 tbsp of mustard oil and fry the fish pieces until they turn golden brown and are 80% cooked. Set aside.
2. Prepare the Curry Base: In the same pan, add another tablespoon of mustard oil and heat it. Once hot, temper the oil with dried red chillies and panchphoran. Add finely sliced onions and sauté them until they turn golden brown.
3. Add Tomatoes and Spices: Add the finely chopped tomatoes to the pan and cook until they soften and blend into a thick paste. Season with salt and turmeric powder, stirring well to incorporate the flavors.
4. Incorporate Vegetables: Now, add the finely chopped ridge gourd to the pan and sauté for a minute, allowing the flavors to meld together. Pour in 2 cups of hot water and cover the pan. Allow the vegetables to cook until they are completely soft and well-cooked.
5. Final Cooking: Once the vegetables are tender, increase the heat and let the curry come to an aggressive boil. Add the fried fish pieces to the curry, cover the pan, and let it simmer on low flame for about 15 minutes or until the curry reaches your desired thickness.
6. Finishing Touches: Turn off the flame and adjust the salt if needed. Garnish the Masor Tenga with slit green chillies and finely chopped coriander leaves. Wait for a minute before drizzling 4 tbsp of lime juice over the curry. Gently mix everything together to ensure the flavors are well combined.
7. Serve: Masor Tenga is best enjoyed hot, served alongside steamed rice. The tangy and savory flavors of this Assamese delicacy are sure to leave you craving for more. [/directions]

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Assamese cuisine is renowned for its vibrant flavors and unique combinations of spices. One such delightful dish is an Assamese BILAHI OMBOL or BILAHI TOK, a tangy and sweet tomato chutney infused with traditional Assamese spices and jaggery. This chutney perfectly balances the heat of red and green chillies with the sweetness of ripe tomatoes and jaggery, making it a versatile accompaniment for various meals. Let’s dive into the recipe and bring a taste of Assam to your table!

Preparation time – 30 minutes

Cook time – 40 minutes

Serves – 4

[ingredients title=”Ingredients”]

• 500g ripe tomatoes
• 3 tbsp mustard oil
• 2 cardamom pods
• 3-4 dried red chillies
• 3-4 slit green chillies
• 1 tsp panchphoran (Assamese Spice Mix)
• 1/4 cup cashews
• 1/4 cup raisins
• 3/4 cup jaggery
• Salt to taste
• 1/2 tsp turmeric powder [/ingredients]

[directions title=”Directions”]

1. Prepare Tomatoes: Clean the tomatoes thoroughly and cut them into medium-sized chunks.
2. Temper Spices: Heat mustard oil in a kadhai or deep pan over medium heat. Add dried red chillies, cardamom pods, slit green chillies, and panchphoran. Let them sizzle for a few seconds to release their flavors.
3. Cook Tomatoes: Add the chopped tomatoes to the pan. Stir well to coat them with the spices and oil. Cook for about 5 minutes until the tomatoes start to soften and release their juices.
4. Add Cashews and Raisins: Once the tomatoes begin to melt, add cashews and raisins to the pan. Mix them gently with the tomatoes.
5. Seasoning: Season the mixture with salt and turmeric powder. Stir to combine all the ingredients evenly.
6. Cooking with Jaggery: When the tomatoes are completely soft and excess water has evaporated, add the jaggery to the pan. Mix everything thoroughly to ensure the jaggery blends well with the tomatoes and spices.
7. Simmer: Cover the pan and let the chutney simmer on low heat for another 5 minutes. This allows the flavors to meld together and the chutney to achieve a rich, dark color.
8. Final Touch: Uncover the pan and give the chutney a final stir. Check for seasoning and adjust if needed.
9. Serve: Your delicious Assamese BILAHI OMBOL/BILAHI TOK is ready to be enjoyed! Serve it hot with rotis, pooris, or alongside steaming khichdi for a delightful meal. [/directions]

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Welcome to my kitchen! Today, I’m excited to share my personal favorite Assamese recipe, Mosur Dali or Masoor Dal. This dish is a perfect blend of flavors and textures, bringing comfort to your table, especially when paired with steamed rice. Let’s dive into the delightful world of Assamese cuisine!

Preparation time – 30 minutes

Cook time – 20 minutes

Serves – 3

[ingredients title=”Ingredients”]

• 1/2 cup masoor dal
• Salt to taste
• 1/2 tsp turmeric powder
• 3 cups water
• 1 large tomato, cut into chunks
• 2 green chillies, slit in half
• 2 bay leaves
• 3 tbsp mustard oil
• 2 dried red chillies
• 1 tsp panchphoran
• 1 medium onion, thinly sliced
• 1 tsp ginger garlic paste
• Finely chopped coriander leaves for garnish [/ingredients]

[directions title=”Directions”]

1. Prepare the Dal: Start by soaking the masoor dal in water for about 30 minutes. After soaking, rinse the dal well under cold water until the water runs clear.
2. Pressure Cook the Dal: In a pressure cooker, combine the soaked dal, salt, turmeric powder, slit green chillies, tomato chunks, and 3 cups of water. Close the lid and pressure cook for about 3-4 whistles or until the dal is soft and cooked through.
3. Temper the Spices: In a separate kadhai or pan, heat the mustard oil over medium heat. Once the oil is hot, add the panchphoran, dried red chillies, and bay leaves. Let them splutter and release their aroma.
4. Saute Onions and Aromatics: Add the thinly sliced onions to the tempering spices and sauté until they turn golden brown and caramelized. Add the ginger garlic paste and continue to sauté until the raw smell disappears, and the mixture is aromatic.
5. Combine the Dal: Once the onions are golden and the aromatics are well sautéed, add the cooked dal to the kadhai. Bring it to an aggressive boil, stirring occasionally to mix all the flavors together.
6. Adjust Consistency and Garnish: Adjust the consistency of the dal by adding more water if needed, based on your preference. Once you reach your desired consistency, turn off the heat and garnish the Mosur Dali with finely chopped coriander leaves.
7. Serve Hot: Your delicious Assamese Mosur Dali is now ready to be served! Ladle the dal into serving bowls and enjoy it hot with steamed rice. The comforting flavors of this dish will surely delight your taste buds. [/directions]

This Assamese Mosur Dali recipe is a celebration of simple ingredients and traditional cooking techniques, resulting in a wholesome and flavorful dish that’s perfect for any meal. Try it out and savor the essence of Assamese cuisine!

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Maati Dali, a traditional Assamese dish, offers a glimpse into the rustic flavors of Assam. Made with spilt urad dal, this dish is simple yet packed with delightful tastes. The earthiness of the dal, combined with the aromatic tadka, creates a comforting meal that pairs perfectly with steaming rice. Let’s delve into the recipe and savor the essence of Assamese cuisine.

Preparation time – 60 minutes

Cook time – 20 minutes

Serves – 4

[ingredients title=”Ingredients”]

For the pressure cooker:

• 1 cup urad dal, soaked in water for at least 1 hour
• 1 tbsp salt (or as per your taste)
• 1-2 green chilies
• 4 cups water

For the tadka:

• 3 tbsp mustard oil
• 2 dried red chilies
• 2 bay leaves
• 1 tsp panchphoran (Assamese five spice mix)
• 1 large onion, thinly sliced
• 1 tsp ginger paste
• 1 large tomato, cut into small cubes
• 1/4 tsp turmeric powder
• Chopped coriander leaves for garnish [/ingredients]

[directions title=”Directions”]

1. Soak the maati dali or spilt urad dal for at least one hour. Rinse well and pressure cook for 2-3 whistles with salt, water, and green chilies.
2. Heat mustard oil in a kadhai. Once it starts to smoke, temper with dried red chilies, bay leaves, and panchphoran.
3. Add the onions and fry till they turn golden brown.
4. Add the ginger paste and cook till its rawness fades completely.
5. Add the tomatoes and cook till they melt and assimilate well with the onions.
6. Sprinkle turmeric powder and mix well.
7. Pour the boiled dal into the kadhai, mix it well, and let it come to a roaring boil.
8. Once you reach your desired consistency, turn off the flame and garnish with chopped coriander leaves.
9. Serve with steaming rice and enjoy the rustic Assamese flavors. So simple, so minimal, and so good.  [/directions]

Enjoy the wholesome goodness of Maati Dali, a dish that celebrates the authentic flavors of Assam.

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Boror Tenga is a traditional Assamese delicacy that tantalizes the taste buds with its perfect blend of flavors and textures. This dish combines crispy fritters made from masoor dal with a tangy and spicy curry, creating a symphony of taste that is both comforting and satisfying. Bursting with aromatic spices and fresh ingredients, Boror Tenga is a culinary masterpiece that promises to elevate your dining experience. Let’s dive into the recipe and unlock the secrets of this delectable Assamese delight.

Preparation time – 30 minutes

Cook time – 30 minutes

Serves – 2

[ingredients title=”Ingredients”]

For the Bor/Fritters:

• 1/2 cup masoor dal
• 1/4 cup chopped onions
• 1 tbsp finely chopped green chillies
• Salt to taste
• 1/2 tsp ginger paste
• 1 cup mustard oil (for frying)

For the Tenga (Curry):

• 2 tbsp mustard oil
• 3 dried red chillies
• 2 bay leaves
• 1 tsp panchphoran (Assamese five spice mix)
• 1/2 cup chopped onions
• 1 cup chopped tomatoes
• 2 small boiled potatoes, mashed
• Salt to taste
• 1/2 tsp turmeric powder
• 2 tbsp lime juice
• 1-2 slit green chillies
• Chopped coriander leaves for garnish [/ingredients]

[directions title=”Directions”]

1. Soak masoor dal in water for 1-2 hours. Rinse well and grind to a fine paste with ginger.
2. Add chopped onions, green chillies, and salt to the ground paste. Mix well.
3. Heat oil in a pan and make small fritters on medium heat till they are golden brown and cooked uniformly on the inside. Set the bor aside for later.
4. Heat mustard oil in a kadhai. Once it starts to smoke, temper the oil with panchphoran, bay leaves, and dried red chillies. Mix quickly.
5.  Add the onions and sauté till they are translucent.
6.  Add the tomatoes and cook till they soften. Season with salt and turmeric powder. Mix well till the tomatoes melt.
7.  Roughly mash two boiled potatoes and add them to the tomatoes. Mix well.
8.  Pour hot water over it and let it all come to a boil.
9.  Once the water starts to boil, dunk the bor or fritters and let them cook for 5 minutes.
10.  Pour lime juice on top just before serving, along with slit green chillies and chopped coriander leaves.
11.  Enjoy Boror Tenga with some hot rice for a delightful Assamese culinary experience.  [/directions]

This Boror Tenga recipe captures the essence of Assamese cuisine, blending traditional flavors to create a memorable dining experience. Whether you’re exploring new cuisines or seeking comfort in familiar tastes, Boror Tenga promises to delight your palate and leave you craving for more.

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