Maasor Tenga, Steamed Basmati Rice, Aloo Pitika and Xaak Bhaji

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet work best)
• 1 medium Onion (Finely chopped)
• 3 pcs Green Chilies (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, pungent mustard oil for authentic flavor)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Boil the Potatoes

   • Wash the potatoes thoroughly under running water.
   • Place them in a deep pot and add enough water to cover them by at least an inch.
   • Bring the water to a boil and cook for 15-20 minutes. The potatoes are done when a knife pierces through the center with no resistance.
   • Alternatively, you can pressure cook the potatoes for 3-4 whistles on medium heat.
2. 2

   Peel and Mash

   • Carefully drain the hot water from the pot.
   • Let the potatoes cool just enough so you can handle them, but ensure they are still warm.
   • Peel the skin off the potatoes and place them in a large mixing bowl.
   • Using a potato masher or a fork, mash the potatoes to a slightly coarse texture. Avoid making a completely smooth puree for the best consistency.
3. 3

   Add Aromatics and Seasoning

   • To the warm mashed potatoes, add the finely chopped onion, green chilies, and fresh coriander leaves.
   • Drizzle the raw mustard oil over the mixture and sprinkle with salt.
4. 4

   Combine and Serve

   • Gently mix all the ingredients together with your hands or a spoon until everything is well combined. Do not overmix.
   • Taste and adjust the salt or green chilies if needed.
   • Serve the Aloo Pitika immediately with hot steamed rice and dal for an authentic and comforting Assamese meal.

Ingredients

• 500 g Mustard Greens (Also known as 'lai xaak' in Assamese. Roughly chopped.)
• 2 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
• 1 tsp Panch Phoron (A Bengali five-spice blend.)
• 6 cloves Garlic Cloves (Finely chopped.)
• 1 inch Ginger (Peeled and finely grated.)
• 3 pcs Green Chilies (Slit lengthwise. Adjust quantity to your spice preference.)
• 0.25 tsp Turmeric Powder (Adds color and earthy flavor.)
• 0.75 tsp Salt (Adjust to taste.)

Instructions

1. 1

   Prepare the Greens (5 minutes)

   • Wash the mustard greens thoroughly in a large bowl of water, changing the water 2-3 times to remove all grit and dirt.
   • Drain the greens well. Roughly chop the leaves and tender stems, discarding any tough, fibrous parts.
   • Set aside in a colander to allow excess water to drain off completely.
2. 2

   Temper the Spices (2 minutes)

   • Place a kadai or heavy-bottomed pan over medium-high heat. Add the mustard oil and heat it until it becomes very hot and just begins to smoke lightly. This step is crucial to mellow its pungent flavor.
   • Reduce the heat to medium. Carefully add the panch phoron seeds and let them crackle for about 30 seconds.
   • Add the chopped garlic, grated ginger, and slit green chilies. Sauté for about 1 minute until the garlic is fragrant and turns a pale golden color. Be careful not to burn it.
3. 3

   Cook the Xaak (8 minutes)

   • Add the chopped mustard greens to the pan all at once. The pan will seem very full, but the greens will wilt down significantly.
   • Sprinkle the turmeric powder and salt over the greens.
   • Toss everything together gently to coat the greens with the oil and spices.
   • Cover the pan with a lid and cook on low-medium heat for 5-7 minutes, stirring occasionally. The greens will release their own moisture and cook in the steam.
   • Uncover the pan and stir-fry on medium-high heat for another 1-2 minutes to evaporate any remaining excess water. The final dish should be moist but not watery.
4. 4

   Serve

   • Check the seasoning and add more salt if needed.
   • Serve the Xaak Bhaji hot as a side dish with steamed rice (bhaat) and dal (dail) for a classic, comforting Assamese meal.