This year, don’t just buy your Bihu treats off the shelves, use these tried and tested recipes to make homemade goodies that showcase the best of Assamese flavours
Bottle gourd – 1 big cup (grated), rice flour – 200 gms, jaggery – 200 gms, refined oil, milk – ½ litre, jaggery to taste, crushed cashew nuts
Squeeze out the water of the grated bottle gourd and mix with rice flour and jaggery. Once it is mixed well, make into small flat balls and fry lightly. In a different saucepan, mix the milk and jaggery together and bring it to a boil till it thickens. Toss in the fried balls in the milk and jaggery mixture and let it simmer for about 10-15 minutes.
Rice powder – 2 cups, jaggery – 100 gms, orange rind, sugar, ginger juice – 1 tsp, mustard/refined oil, baking soda – ½ tsp
In a bowl, soak jaggery in water. Add some orange rind and the ginger juice. In a different bowl, mix rice powder with the jaggery mixture and a little water (the consistency should resemble that of a cake batter). Add ½ tsp baking soda and a pinch of sugar. Heat the wok and add sufficient oil. Take a round scoop and lower it in the hot oil. Lower the flame and let it fry; make sure to turn it on both sides so that it cooks through.
Fish with Herbs
Asiatic pennyworth (manimuni) – one bunch, patchouli (sukhloti) – one bunch, skunk vine (bhedailota) – one bunch, cat fish (kayoi) – 6 medium sized, ginger garlic paste, black pepper paste – 2 tsp, turmeric powder – 1/s tsp, chopped onion – 1 large, mustard oil, salt according to taste
Clean and wash the leafy greens and grind into a paste. Clean and devein the fish. Put the mustard oil in a wok and when it’s hot, add onions and the ginger garlic paste. Sauté for a minute before adding the black pepper paste, sauté till the oil separates from the paste. Add the green paste and lukewarm water and let it simmer. Then add the fish and bring to a boil till the fish is cooked through. Garnish with coriander leaves.
Recipes by Hasna Rahman, Rashmi Borkotoky and Nargis Begum