Assamese Pork Skewers, Bora Saul and Dhekia Xaak Bhaji

Ingredients

• 1.5 cup Bora Saul Rice (Assamese glutinous rice)
• 0.25 tsp Salt (Adjust to taste)

Instructions

1. 1

   Rinse and Soak the Rice (4+ hours)

   • Place the Bora Saul rice in a large bowl. Rinse it under cold running water, gently swirling the grains with your hand, 4-5 times or until the water runs clear.
   • Add enough fresh, cold water to cover the rice by at least 3 inches.
   • Let the rice soak for a minimum of 4 hours, or preferably overnight for the best texture. This step is crucial and cannot be skipped.
2. 2

   Prepare for Steaming (5 minutes)

   • Drain the soaked rice completely using a fine-mesh sieve. Let it sit in the sieve for 5-10 minutes to allow all excess water to drip away.
   • Transfer the drained rice to a bowl and gently mix in the salt.
   • Line a steamer basket with a damp muslin cloth, cheesecloth, or a clean banana leaf, allowing the edges to overhang.
   • Spread the salted rice evenly over the cloth in the basket. Do not pack it down.
3. 3

   Steam the Rice (20-25 minutes)

   • Fill the bottom of a steamer pot with 2-3 inches of water and bring it to a rolling boil over high heat.
   • Once boiling, reduce the heat to medium-high. Place the steamer basket with the rice over the pot. Ensure the water level is below the basket.
   • Fold the overhanging cloth over the rice to cover it completely. Place a tight-fitting lid on the steamer.
   • Steam for 20-25 minutes. The rice is cooked when the grains are tender, translucent, and sticky.
4. 4

   Rest and Serve (5 minutes)

   • Turn off the heat and let the rice rest in the covered steamer for 5 minutes. This allows the moisture to distribute evenly.
   • Carefully remove the steamer basket. Use the cloth overhangs to lift the cooked rice out and transfer it to a serving dish.
   • Serve hot with your favorite Assamese curry, dal, or pitika (mashed vegetables).

Ingredients

• 500 g Dhekia Xaak (Also known as fiddlehead ferns, cleaned and trimmed)
• 3 tbsp Mustard Oil
• 1 medium Onion (Thinly sliced)
• 5 cloves Garlic Cloves (Roughly chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Salt (Or to taste)

Instructions

1. 1

   Clean and Prep the Ferns

   • Wash the Dhekia Xaak (fiddlehead ferns) thoroughly under cold running water, ensuring any dirt trapped in the coils is removed.
   • Snap off and discard the tough, woody lower part of the stems.
   • Chop the remaining tender stems and coiled tops into 1-inch pieces and set aside.
2. 2

   Temper the Oil and Sauté Aromatics

   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait for it to become very hot and just begin to smoke lightly. This crucial step mellows its sharp pungency.
   • Immediately reduce the heat to medium and add the thinly sliced onions. Sauté for 2-3 minutes until they soften and become translucent.
   • Add the chopped garlic and slit green chilies. Stir and cook for another minute until the raw smell of garlic disappears and it becomes fragrant.
3. 3

   Cook the Bhaji

   • Add the chopped Dhekia Xaak to the pan.
   • Sprinkle the turmeric powder and salt over the ferns.
   • Toss everything together well to coat the ferns with the oil and spices.
   • Cook uncovered for 5-7 minutes, stirring occasionally. The ferns will wilt and release their own moisture, so do not add any water.
4. 4

   Final Touches and Serving

   • Continue to cook until the ferns are tender but still retain a slight crunch and vibrant green color. Be careful not to overcook them into a mush.
   • Turn off the heat.
   • Serve the Dhekia Xaak Bhaji immediately with hot steamed rice and a simple dal for a complete Assamese meal.