Aakhol Ghor, the Assamese Cuisines and Foods from Assam

Its all about Food and Food Habits from the land of blue hills and red river, Assam.

Aakhol Ghor means Kitchen in Assamese. Assamese traditional Kitchens normally has two parts. First the dining area plus a small cooking space for tea etc. And the next bigger and more functional room is the actual kitchen with at least two earthen fire places (chowka).If you are a food lover you can hope to see a lot of authentic Assamese Recipes in this place......


Some famous Chef of India once said, " India is so unique, one can find three different recipes for the same chicken curry in the three houses lined in the same row. Every kitchen and every cook in India has it's own cook book, unlike rest of the world."
I personally feel it is so well said. Even in my case, you might find small to big differences in your known method of cooking and the ones posted here. I call them true Assamese for two main reasons, one: because of the spices used, and two: my granny knew nothing beyond her village ( she did not believe that cauliflower can be green, which is Broccoli). So whatever she cooked was passed on over generation. And my Mom finds it hard to believe anything can be cooked beyond her traditional methods( she is best at it, though she makes excellent Indo - Chinese things, invented). So please feel free to put in your comments / correction. One thing I can assure is I have cooked all these ( everything) myself with my own hands at least once. So whatever is here is tried and tested. You are always welcome to do your bit of experiment !!!!!

PITHA --- Bor Pitha/ Tel Pitha / Ghila Pitha...

Assorted Pithas: Prepared during a Bihu celebration @Hyd
This particular snack or Pitha is done in almost every house in Assam. Pithas are mainly Bihu Specials. But this one is all time available. In my home this is omnipresent like the typical plain cake, Narikolor Laddoo or Biscuits. Every one does it with a little variation. I am writing here one that is my version, good to eat and can be made at any part of the world.

1. Rice Flour - 4 parts
2. Wheat Flour - 1Part ( this depends on how sticky it becomes, one might have to adjust according to the consistancy)
3. Juggery - Soaked in water, without any lump, and as per taste. This will also give color to the pitha.
4. Mustured Oil - to deep fry each pitha seperately.
5. A Wok - Deep and small enough to fry only one pitha at a time. ( For the assamese people, our luci bhoja kerahi is the perfect thing)
6. Backing Soda - 1 tea spoon

Mix ingredients 1 to 3. Add water if needed. The consistancy needs to be as that of a cake batter. Keep it aside for atleast 4 hours. It will give you the required shape and taste. As most of us will use dry packaged rice flour and not freshly grinded.
Heat the wok and add sufficient oil. Take a deep round scoop to spread the pita. Once the oil is hot enough ( do not burn it) add a scoop of pitha mixure. Lower the flame and fry. Initially your pitha might break or the shape might not come. For this you might need to adjust the consistancy. Too thick batter will give you a hard pitha, and a thin batter will not let the pitha be togather. For each pitha repeat the heating process. The key is to fry it on super low flame, as it needs to cook till inside.
Enjoy your pitha with a good cup of Assam Tea.

Note : I will try and update a picture very soon, to give you an idea how the final product must look.