Murgir Manxor Jhol, Steamed Basmati Rice, Aloo Pitika and Omita Khar

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 Raw Papaya (Peeled, deseeded, and cut into 1-inch cubes)
• 0.25 cup Masoor Dal (Rinsed well)
• 1 tsp Baking Soda (A substitute for traditional khar)
• 2 cup Water (For boiling)
• 0.75 tsp Salt (Adjust to taste)
• 2 tbsp Mustard Oil (For authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 inch piece Ginger (Finely grated)
• 2 pcs Green Chili (Slit lengthwise)

Instructions

1. 1

   In a medium pot or kadai, combine the cubed raw papaya, rinsed masoor dal, baking soda, salt, and 2 cups of water. Stir everything together.

2. 2

   Place the pot over medium-high heat and bring the mixture to a rolling boil. This should take about 5-7 minutes.

3. 3

   Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes. Cook until the papaya is fork-tender and the dal is completely cooked and mushy.

4. 4

   Uncover the pot and use the back of a spoon or a masher to gently break down some of the papaya cubes. The goal is a semi-pulpy, thick consistency, not a smooth paste. If there's excess water, cook uncovered for another 2-3 minutes to evaporate it.

5. 5

   While the papaya mixture thickens, prepare the tempering (tadka). Heat mustard oil in a small tadka pan over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron and let the seeds crackle for about 30 seconds.

6. 6

   Add the grated ginger and slit green chilies to the hot oil. Sauté for 30-45 seconds until the raw smell of ginger disappears and it becomes fragrant.

7. 7

   Immediately and carefully pour the hot tempering over the cooked papaya mixture in the pot. Stir well to incorporate the flavors. Let it simmer on low heat for 2 more minutes.