Boiled Egg, Bora Saul and Aloo Chokha

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 Potatoes (About 3 medium, starchy potatoes like Russet work best)
• 2 tbsp Mustard Oil (Use cold-pressed (kachi ghani) for authentic pungent flavor)
• 1 medium Red Onion (Finely chopped)
• 2 pcs Green Chilies (Finely chopped, adjust to your spice preference)
• 3 cloves Garlic (Finely chopped or minced)
• 1 pcs Dried Red Chili (To be roasted and crushed)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)
• 1 tbsp Lemon Juice (Freshly squeezed)

Instructions

1. 1

   Cook the Potatoes

   • Wash the potatoes thoroughly. For the most authentic smoky flavor, roast them directly over a medium flame or on a charcoal grill for 20-25 minutes, turning occasionally, until the skin is charred and the inside is completely soft when pierced with a knife.
   • Alternatively, you can boil the potatoes in salted water until tender, or pressure cook them for 3-4 whistles.
2. 2

   Prepare the Aromatics

   • While the potatoes are cooking, finely chop the onion, green chilies, garlic, and coriander leaves.
   • Using tongs, hold the dried red chili over an open flame for 10-15 seconds until it darkens and becomes fragrant. Be careful not to burn it. Let it cool, then crush it into coarse flakes.
3. 3

   Mash and Combine

   • Once the potatoes are cooked and cool enough to handle, peel off the skin. The charred skin from roasting should come off easily.
   • Place the peeled potatoes in a large mixing bowl and mash them coarsely with a fork or a potato masher. A slightly chunky texture is desirable for this rustic dish.
4. 4