Tag Archives: assamese food

Narikol Laru – Coconut Laddus

Coconut is one of the healthiest fruits on the planet . And maybe because of this , coconuts has much religious significance for the Hindus . This post is about making yummy laddus from the coconut flesh in Assamese style – Narikol Laru .

narikol laru

   I happen to love coconut , particularly for that sweet and crunchy texture it adds to any dish . ~ Marcus Samuelsson

Ingredients :
  1. Two to three coconuts .
  2. About two hundred and fifty grams of sugar or jaggery (according to taste) .
  3. A pinch of salt .
  4. Four – five cardamom pods .
  5. One tablespoon ghee .
 Procedure :

Remove the outer cover and then crack the shell to remove the water inside the coconut . Extract the white flesh of the coconut and grate it . You can use a hand-held grater ( one which is used to get thin strands ) or even you food processor if it has a grating blade . If you are using jaggery , grind it as well or cut it into small pieces . Alternatively , you can melt the jaggery in a cup of warm milk .

Heat about a tablespoon of ghee in a shallow bottomed non-stick pan . Open the cardamom pods and add them to the pan after the ghee melts . Then add the grated coconut and stir the contents . After about five minutes , add the sugar or jaggery as per your choice . Stir this mix for every few minutes till the coconut starts releasing its awesome aroma . Then add a table-spoon of sweetened condensed milk . Keep stirring till the coconut gets caramelized to a lovely golden brown colour . And keep your gas on simmer throughout the process .

Switch off the heat and let it cool for about half an hour or till you handle the coconut mixture with your hands . Take a fistful of the mixture on your palm and roll it tightly to form a sphere . I prefer using both hands to form a proper shape and thickness for my narikol laru .  You can also add dry fruits to the narikol laru for extra texture and flavor .


Lau palla pitha – pumpkin ricecake

We all loves pumpkins . So much so that we Assamese folks have a pitha or a ricecake using pumpkins . This article will teach you to make awesome lau palla pithas !!!

Lau palla pitha - pumpkin ricecake

   Only the knife knows what goes on in the heart of the pumpkin . ~ Simone Schwarz – Bart

Ingredients :
  1. One kilo rice
  2. Two coconuts .
  3. About two – three hundred grams of jaggery (according to taste) .
  4. A pinch of salt .
  5. 250 grams of ripe pumpkin .
  6. Oil to fry the pithas ( mustard or refined )
 Procedure :

Wash and soak the rice for about two hours .Also peal the pumpkin and remove the seeds . Also cut them roughly into small pieces .

In the meantime melt the jaggery in about 200 ml of water . Once the jaggery melts completely , add the pumpkin into it and let it boil for some more time to become soft . Make sure that there are no lumps of jaggery in this mixture . When the pumpkin becomes fully mashable by hand , which off the flames and let it cool .

Remove the rice from the water and spread it on a newspaper sheet for about ten minutes . This will get rid of the access water . Then grind the rice to a fine flour in a grinder and mix it with the grated coconut . Mash the pumpkin to form a almost liquid sticky jaggery – pumpkin paste . Slowly add this paste to the rice flour and mix properly to make a dough . Shape this dough into small disc shapes .

After you are done shaping the dough into these shapes , heat oil in a shallow pan and fry them . Make sure that they do not touch each other and flip them over every minute or two so that they are evenly fried from both sides .

Remove them from the oil when their color becomes deep brown and they give out the nice aroma of pumpkin . Put them on a tissue or newspaper for about 5 minutes to remove the access oil . And you have your lau palla pitha ready to be served with a cup of strong Assam tea .


Masor petu aru bhat bhaji – Fish Intestine fried rice

Fish intestines are supposed to be a very good source of Omega – 3 , making it a very healthy addition to your plate . Another Assamese recipe , dedicated to the die – hard fish lovers , I present masor petu aru bhat bhaji or fish intestine fried rice .

masor petu - fried fish intestines

Its okay to eat fish because they have no feelings . ~ Kurt Cobain

Ingredients :
  1. Masor petu – fish intestine .
  2. Salt and green chillies according to taste .
  3. Half a teaspoon of turmeric , cumin and coriander powder .
  4. One large onion .
  5. About 100 grams of boiled rice .
  6. Musturd Oil .
 Procedure :

First you need to clean the intestines properly . There will be a small green pouch somewhere with the intestine . Very carefully remove that without damaging , otherwise it will make the whole thing bitter . After that clean it properly and cut into small pieces and then mix it properly with the salt and turmeric powder .

Roughly chop the onions and green chillies . Warm about a tablespoon of mustard oil in a pan and add the chopped onions and chillies . When they start to caramelize , add the masor petu to the pan and stir it . After about five more minutes add the cumin and coriander powder .

Keep stirring occasionally till the fish is fried properly and then add the rice to the fish . Stir again to mix everything properly and cover it for about five minutes . Stir again after that and your masor petu aru bhat bhaji or fish intestine fried rice is ready to be served .

Garnish with green chillies and fresh coriander leaves . This dish is tastiest just off the pan , so try to serve it still warm .