Black Sesame Mutton Curry

 

          The States of Assam and Meghalaya are famous for its Black Sesame Pork Curry. Sometimes Chicken and Mutton are also prepared using Black Sesame seeds. So check out my version of Black Sesame Mutton Curry where I also added potatoes, which is purely optional. So check out a step by step pictorial recipe to prepare this delectable mutton curry. 

            I used a very simple method of first marinating the mutton with all the required spices overnight and then pressure cooking it over a very low flame. The end result is just amazing with some nutty flavor. 

           Add some lime juice to the end product and garnish with slit green chilies and chopped coriander leaves. This mutton curry can be a great party recipe. So enjoy this delicacy with steamed rice or any flat Indian bread. 

• 500 gms. mutton with bones, curry cut
• 1/4 cup black sesame seeds
• 1-2 medium size potatoes, cut into half
• 1 tbsp. ginger-garlic paste
• 1 tsp. salt or to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. garam masala powder
• 2-3 tbsp. yoghurt
• 3 tbsp. mustard oil
• 1 onion, chopped
• 2 green chilies, slit
• 1 tsp. coriander leaves, chopped
• 1 tsp. lime juice

          Dry roast the sesame seeds for a minute or till you get a nice aroma. Set aside to cool down. Then grind into a fine powder.

          Marinate the mutton with ginger-garlic paste, all the dry spices (including ground sesame seeds), yoghurt and 2 tbsp. mustard oil overnight.

          Heat remaining oil in a pan and sauté the potatoes till light golden in color. Set aside. 

          In the same oil, fry the onion till light brown.

          Now transfer the marinated mutton along with 1/4 cup water into the pan. Cover and simmer on a low flame till the oil separates. Keep stirring at intervals.

         Add 1 cup water and the fried potatoes. Pressure cook the mutton on a very low flame for 12-15 minutes after the 1st whistle. 

         When done, switch off the flame and add lime juice. Garnish with slit green chilies and chopped coriander leaves. Enjoy with rice or roti.

Dry roast the sesame seeds for a minute or till you get a nice aroma. Set aside to cool down. 

                  Then grind into a fine powder.

Marinate the mutton with ginger-garlic paste, all the dry spices (including ground sesame seeds), yoghurt & 2 tbsp. mustard oil overnight.

Heat remaining oil in a pan & sauté the potatoes till light golden in color. Set aside. 

                    In the same oil, fry the onion till light brown.

Now transfer the marinated mutton along with 1/4 cup water into the pan. 

Cover & simmer on a low flame till the oil separates. Keep stirring at intervals.

                    Add 1 cup water and the fried potatoes.

Pressure cook on a very low flame for 12-15 minutes after the 1st whistle. 

When done, switch off the flame & add lime juice. Garnish with slit green chilies and chopped coriander leaves. 

                    Enjoy with rice or roti.

Kaas kolor Pitika (Mashed Raw Banana - Assamese style)

 

           Kaas Kolor Pitika or mashed raw banana is a typical Assamese side dish. It is part of an Assamese thali. Pitika can be made with any boiled / grilled veggies, eggs or grilled fish. So check out this traditional and a lost recipe of green banana. When time is a constraint, this quick and simple dish is the best comfort food. It has minimum of ingredients, easily available in the kitchen. So check out the step by step pictorial recipe to prepare this amazing Assamese traditional dish. 

            This recipe is a far cry from any restaurant style dish. However, the flavor is a top notch one. There is absolutely no doubt about it. 

            In this recipe boiled and mashed green banana is mixed with some chopped onion, green chilies, coriander leaves, salt and a drizzle of mustard oil. 

         This simple dish is almost similar to Bong style aloo bhate and Bihari style aloo chokha. You can serve it with panta bhaat / poite bhaat / pakhala bhaat (fermented rice) or steamed rice along with other dishes. It is perfect on a hot summer day as it is light on the stomach and has cooling effect. You may also enjoy it as a side dish with rice or chapatti. 

• 3 raw / green banana
• 1 onion, chopped
• 2 green chilies, chopped
• 3 tbsp. coriander leaves, chopped
• salt to taste 
• 1 tbsp. mustard oil
• pinch of red chili flakes to garnish (opt)

           Boil the raw banana along with the peel till it is fork tender. You can pressure cook for one whistle. Set aside to cool. Then peel the skin off and mash well.

           Transfer to a bowl and add all the above mentioned ingredients. Mix well. You may drizzle some more mustard oil while serving. 

           Serve with panta bhaat (fermented rice), steamed rice or as a side dish with rice or chapatti.

                                 Boil the raw banana along with the peel till it is fork tender. 

                                  Peel the skin off and mash well.

                               Transfer to a bowl & add all the above mentioned ingredients. 

                                  Mix well. 

                     Serve with panta bhaat, steamed rice or as a side dish with rice or chapatti.

Yam Pitika (Mashed Suran - Assamese style)

 

         Aloo Pitika or mashed potato is a typical Assamese signature dish which is very popular. It is part of an Assamese thali. However, potato can be substituted with any boiled / grilled veggies, eggs or grilled fish. So let me share a Pitika made of Elephant Yam. When time is a constraint, this quick and simple dish is the best comfort food. It has minimum of ingredients, easily available in the kitchen. So check out the step by step pictorial recipe to prepare this amazing North Eastern dish.

          This dish may be a far cry from any restaurant style recipe, but there is no compromise in the taste and flavour. In this recipe boiled and mashed yam is mixed with some chopped onion, green chilies, coriander leaves, salt and a drizzle of mustard oil. 

           This simple dish is almost similar to Bong style aloo bhate and Bihari style aloo chokha. You can serve it with panta bhaat / poite bhaat / pakhala bhaat (fermented rice) or steamed rice along with other dishes. You may also enjoy it as a side dish with dal-chawal (lentil-rice) or with chapatti. 

• 500 gms. Elephant Foot Yam, boiled & mashed
• 1 onion, chopped 
• 2 green chilies, chopped
• 3 tbsp. coriander leaves, chopped
• 1/2 tsp. salt or to taste
• 1 tbsp. mustard oil
• pinch of red chili flakes (opt)

           In a bowl, combine all the above mentioned ingredients. 

           Form into balls if desired and serve with panta bhaat (fermented rice), steamed rice or as a side dish with rice and dal.

                                  Boiled Yam.

                                  Mashed Yam.

                                  Mix all the ingredients. 

 

                     Form into balls if desired & serve with panta bhaat (fermented rice), steamed

                     rice or as a side dish with rice and dal.

Masor Tenga (Assamese Style Fish Curry)

          This is a very popular and a signature dish of Assam, where fish is cooked in a tomato based gravy. 'Masor Tenga' is basically fish in a tangy gravy, where either lime juice or dried mango is also used, besides tomato, to give a tartness to the dish. Veggies like potato, bottle gourd or ridge gourd too are sometimes added to the gravy. 

           There are obviously many versions where every household has their own recipe. The gravy is simple, light and mild. Minimum of spices goes into cooking this dish and it is best relished with hot steamed rice. So check the step by step pictorial recipe to prepare Assam's favourite delicacy.

• 4-5 pieces of Rohu Fish
• 3 tbsp. mustard oil
• 1/2 tsp. fenugreek seeds 
• 1 onion, chopped 
• 1 tsp. ginger-garlic paste
• 2 tomatoes, pureed
• salt to taste
• 1/2 tsp. turmeric powder
• 2 green chilies, slit
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and fry the fish till golden in colour. Drain and keep aside.

          Temper the same oil with fenugreek seeds. Saute for a few seconds and then add the onion. Stir fry till light brown.

          Add the ginger-garlic paste, turmeric powder and green chilies. Saute for a minute and then add the tomato puree and salt. Cover and simmer for a minute more. 

          Add 1 cup water and bring it to a boil. Then add the fried fish. Cover and simmer on a medium flame for 3-4 minutes. 

           When done, add the coriander leaves and lime juice. Switch off the flame and transfer to a serving dish. Serve with hot steamed rice.

                      Marinate fish pieces with a pinch of salt & turmeric powder for 10 min. 

                      Heat oil & fry the fish till golden in colour. Drain a& keep aside.

                     Temper same oil with fenugreek seeds. Saute few seconds & add onion. 
                     Stir fry till light brown. 

                      Add ginger-garlic paste, turmeric powder & green chilies. Saute for
                      a minute. 

                      Add tomato puree & salt. Cover & simmer for a minute more. 

                     Add 1 cup water & bring it to a boil. Add fried fish & simmer, covered 
                     on a medium flame for 3-4 minutes. 

                       When done, add the coriander leaves......

                       .......and lime juice. Switch off flame & transfer to a serving dish. 

                      Serve this Assamese delicacy with hot steamed rice.