Gahori Dhekia Xaak, Bora Saul and Bhoot Jolokia Chutney

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

• 2 pcs Bhoot Jolokia (Fresh red or green ghost peppers)
• 8 pcs Garlic Cloves (Large cloves, peeled)
• 1 inch Ginger (Peeled and roughly chopped)
• 3 tbsp Mustard Oil (Use cold-pressed for authentic pungent flavor)
• 1 tbsp White Vinegar (Acts as a preservative)
• 0.5 tsp Salt (Or to taste)

Instructions

1. 1

   Safety First: Before you begin, put on disposable kitchen gloves. Bhoot Jolokia peppers are extremely potent and the oils can cause severe skin irritation. Avoid touching your face, especially your eyes, throughout the process.

2. 2

   Prepare the Ingredients: Wash the Bhoot Jolokia peppers thoroughly and carefully remove the stems. Peel the garlic cloves and the ginger. Roughly chop the ginger to help with blending.

3. 3

   Blend the Paste: In a small blender, food processor, or a traditional mortar and pestle, combine the de-stemmed peppers, garlic cloves, chopped ginger, white vinegar, and salt. Do not add any water.

4. 4

   Create the Chutney: Blend the ingredients until you achieve a coarse or smooth paste, according to your preference. You may need to scrape down the sides of the blender a few times to ensure everything is evenly incorporated.

5. 5

   Add Mustard Oil: Transfer the blended paste to a clean, sterilized glass jar. Pour the mustard oil over the paste and stir thoroughly with a clean spoon until it's fully mixed in. The oil is crucial for flavor and preservation.

6. 6

   Rest and Serve: Seal the jar tightly and let the chutney rest in the refrigerator for at least 4-5 hours, or preferably overnight. This allows the flavors to meld and mature. Serve in very small quantities as a side with rice, dal, or grilled dishes.