Steamed Basmati Rice, Masor Koni Bhaja, Matar Dal, Aloo Pitika and Teetaphool Bhaji

Ingredients

• 250 g Fish Roe (Preferably from Rohu or Katla fish, cleaned)
• 1 medium Onion (Finely chopped)
• 60 g Besan (Gram flour)
• 1 tbsp Rice Flour (For extra crispiness)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 0.75 tsp Salt (Or to taste)
• 0.5 cup Mustard Oil (For shallow frying)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 pcs Lime (Cut into wedges, for serving)

Instructions

1. 1

   Prepare the Fish Roe Batter

   • Gently rinse the fish roe under cold water. Carefully remove the thin outer membrane covering the roe sac.
   • Place the cleaned roe in a mixing bowl. Using a fork or your fingertips, lightly mash the roe. Avoid turning it into a fine paste; a slightly coarse texture is ideal.
   • To the bowl, add the finely chopped onion, green chilies, ginger paste, and garlic paste.
   • Sprinkle in the turmeric powder, red chili powder, and salt. Mix everything gently to combine.
   • Gradually add the besan and rice flour. Mix just until the flours are incorporated and form a thick, scoopable batter that binds the ingredients. Do not overmix.
2. 2

   Shallow Fry the Fritters

   • Heat the mustard oil in a heavy-bottomed pan or skillet over medium heat. To check if the oil is ready, drop a tiny amount of batter into it; it should sizzle immediately and rise to the surface.
   • Once the oil is hot, take a tablespoon of the roe mixture and carefully slide it into the pan. Gently flatten it with the back of the spoon to form a small, round fritter (bora).
   • Fry in batches of 4-5 at a time, ensuring not to overcrowd the pan. This helps maintain the oil temperature and ensures even cooking.
   • Cook for about 3-4 minutes on the first side, until it becomes golden brown and crisp at the edges.

Ingredients

• 1 cup Matar Dal (Also known as yellow split peas)
• 3 cup Water (For soaking the dal)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 1 tbsp Ginger (Freshly grated)
• 2 pcs Green Chilies (Slit lengthwise)
• 0.5 tsp Sugar (A key ingredient for the authentic Bengali taste, but can be omitted)
• 2 tbsp Mustard Oil (For the tempering (phoron))
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Dried Red Chilies (Broken in half)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 tsp Ghee (Optional, for garnish)

Instructions

1. 1

   Prepare the Dal (10 minutes + soaking time)

   • Rinse the matar dal under cool running water until the water runs clear.
   • In a large bowl, soak the dal in 3 cups of water for at least 2 hours, or up to 4 hours. This step is crucial for even cooking.
   • After soaking, drain the water completely and discard it.
2. 2

   Pressure Cook the Dal (15-20 minutes)

   • Transfer the drained dal to a pressure cooker. Add 4 cups of fresh water, salt, turmeric powder, grated ginger, and the slit green chilies.
   • Secure the lid and cook on medium-high heat for 4-5 whistles.
   • Turn off the heat and allow the pressure to release naturally. This takes about 10 minutes.
   • Once safe, open the cooker. Gently whisk the dal to achieve a smooth, consistent texture. It should be soft but not completely mashed.
   • Stir in the sugar until it dissolves completely.
3. 3

   Prepare the Tempering (Phoron) (2-3 minutes)

   • Heat the mustard oil in a small tadka pan over medium-high heat until it is fragrant and just begins to smoke.

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

• 300 g Teetaphool (Cleaned and picked from stems)
• 250 g Onion (About 2 medium, finely chopped)
• 6 cloves Garlic (Roughly chopped)
• 3 pcs Green Chili (Finely chopped)
• 2 tbsp Vegetable Oil
• 2 tbsp Besan (Chickpea flour)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the Flowers (15 minutes)

   • Carefully pick the tiny yellow flowers from their stems, discarding any tough stalks, leaves, or unopened buds.
   • Place the flowers in a large bowl of water and wash them thoroughly, changing the water 2-3 times to remove all dirt and grit.
   • Drain the flowers completely in a colander.
2. 2

   Boil and Squeeze to Reduce Bitterness (10 minutes)

   • Bring a medium pot with about 6 cups of water to a rolling boil.
   • Add the cleaned teetaphool to the boiling water and cook for 5-7 minutes. The flowers will wilt and change color.
   • Drain the flowers into a colander. Once cool enough to handle, take small portions and squeeze firmly between your palms to remove as much water as possible. This step is crucial for the final texture and for reducing bitterness.
3. 3

   Sauté the Aromatics (8 minutes)

   • Heat oil in a kadai or heavy-bottomed pan over medium heat.
   • Add the chopped garlic and green chilies. Sauté for 30-45 seconds until fragrant.
   • Add the finely chopped onions and a pinch of salt. Cook for 6-7 minutes, stirring occasionally, until the onions are soft, translucent, and light golden brown. Their sweetness is key to balancing the dish.
4. 4

   Cook the Bhaji (5 minutes)

   • Add the boiled and squeezed teetaphool to the pan with the onions.
   • Sprinkle in the turmeric powder and the remaining salt. Mix everything together thoroughly.
   • Sauté for 4-5 minutes, allowing the flowers to absorb the flavors of the aromatics.
5. 5

   Finish with Besan (3 minutes)

   • Reduce the heat to low and sprinkle the besan (chickpea flour) evenly over the bhaji.
   • Stir continuously for 2-3 minutes to roast the besan and prevent lumps from forming. The besan will absorb any residual moisture and coat the flowers, giving the dish its characteristic dry texture.
   • Turn off the heat once the raw smell of the besan is gone.
6. 6

   Serve

   • Serve the Teetaphool Bhaji hot with traditional flatbreads like Jowar Bhakri, Bajra Roti, or Phulka.