Bengena Bhoja

Ingredients:

One large Brinjal (Pick up the large round one)
half tea- spoon salt
half tea-spoon turmerc
oil for frying- (Shallow fry)
Coriander leaves for decoration

1. Cut the brinjal into half inch pieces
2. Wash them properly
3. Sprinkle salt and turmeric over the pieces and mix them properly. Check if all the slices are coated with the same.
4. Fry the pieces till golden
5. Take out and decorate with coriander leaves

 Assamese Thaali 

When some friends came home for dinner, this is what I cooked. Thanks to a friend, who clicked this photo. This thaali has some of the Assamese specialties!  

You can find the recipes in the blog itself! you can write to me if you want to ask some queries at borah.rituparna@gmail.com

Plan Rice

Boot dail (bengal gram lentil)

Maasor koni Bhoja (Fish eggs fry)

Bilahi aru aalur logot maas (Fish with tomatoes and potato)

Bengena Bhoja (Egg plant fry)

Masoor Daalir Bora (Red lentil pakoda)

Aalo Pitika (Mashed potato)
Omitaar Khar (Papaya with Khar*- http://en.wikipedia.org/wiki/Assamese_cuisine)

Fish Fry
Pudina and Dhaniya Chutney

Salad!

Xoru bengena aur massor mur (Small eggplants with fish head)

Ingredients:
250 gms Small sized egg-plants
any fish head (preferably rohu, katla etc) marianted in turmeric and salt
Pasphuran- half tea spoon
2 onions
Green chillies
turmeric and salt

How to prepare:
Cut the egg plants in thin slices
Cut the onions in thin slices
In a Karahi heat oil, fry the fish heads for 5 mins
Add the onions and fry for 2 mins and add the egg plants
Add salt and turmeric and green chillies.
Fry it until cooked. break the fish head and let it mix well with the egg plant

Serve hot!

Bilahi alo aru pavo maas (Fish with tomatoes and potatoes)

Ingredients:
Methi : half a tea spoon
Potato- 2 boiled and cut into slices
tomatoes- 3 cut in thin slices
Pavda /pavo fish- 6 pieces cleaned
Oil- Mustard oil
Salt
Tumeric

Preparation: Mix salt and turmeric to the fish.
fry the fish in mustard oil for 2 mins
In the same oil, add methi seeds
Add tomatoes, fry for 5 mins
Add the potatoes, turmeric and salt
(this curry needs to be tangy. If its not tangy, add one squeezed lemon)
Add water and the fish. Bring in to boil. Cook for 15-20 minutes. The consistency of the gravy will be very thin.
Add coriander and eat with rice.

Xoru maas aru aalo bhaji (Small fish with potato)

Ingredients:

Small fish - 250 gms

Potato- one big potato

Paasphuran(5 spices)- one tea spoon

Dry chillies- 2

Mustard Oil- 3 spoons

Onion- one -sliced 

Salt

turmeric

Preparation: Boil potatoes and cut them into very small pieces

mariate fish in turmeric and salt and fry the fishes in hot mustard oil. 

Take the fish out and put paashuran

fry the onion and add the dry chillies. 

put turmeric and salt and then add the fish. 

add potatoes after 1 minute and fry well.

Add green coriander over it  

Pudina Chutney

Ingredients
Pudina leaves- one handful
Pinch of salt
Thekera Tanga (Mangosteen) in English : 2/6 portion of the dried food
(if you cant find thekera, you can use raw mango too)
Chillies- green

Preparation:

Mix all the ingredients together to make a yummy tangy chuteny

Mosur dalir cutney (Red Lentil chutney)

Ingredients:

Half cup Masoor
Coriander leaves
One onion
2 green chillies
Salt to taste
One teaspoon of mustard oil

Preparation:

• Soak the lentil dal in water for few hours.
• Take it out, and drain the water
• Put everything in a mixer grinder. 
• Thats it! Your chutney is ready