#aloopitika #bengenapitika #assamesecusine #chefvickyratnani
Join us on a flavorful journey as we showcase the art of preparing these comforting dishes with @EmamiHealthyTasty Mustard Oil, renowned for its purity and robust aroma. Each spoonful of Aloo Pitika & Bengana Pitika carries the essence of Assam's rich culture and culinary tradition.
👨🍳 What's cooking in this video?
🔥 Mashing boiled potatoes and roasting eggplants to perfection
🌶 Infusing the dishes with the distinct flavor of Emami Healthy & Tasty Kacchi Ghani Strong Mustard Oil
🌿 Mixing in aromatic spices and herbs for an authentic taste
🍲 Serving suggestions and accompaniments to complete your Assamese meal
INGREDIENTS FOR ALOO PITIKA :
large potatoes, chopped
• 1 onion, finely chopped
a small bunch of fresh coriander, chopped
3-4 tbsp of mustard oil
• salt to taste
• 1-2 finely choped green chillies
INSTRUCTIONS FOR ALOO PITIKA :
Add the potatoes to a pot and cover with enough water.
Place the pot over high heat and bring to a boil.
Reduce heat an simmer till the potatoes are cooked through. You might need to remove the lid.
This takes me about 15-20 minutes.
Transfer the potatoes to a sieve and drain the water.
Cool a little until you can comfortably peel the potatoes. Do not be tempted to pour cold water
over the potatoes to cool them. I find that somehow lessens the flavour.
Peel the potatoes and transfer to a bowl.
Add the onions, chilli, coriander, mustard oil and salt. Mash well.
Shape the mash into 6-7 large balls and serve with rice
Bengena pura pitika I Roasted and smoked aubergine mash
INGREDIENTS FOR BENGENA PITIKA :
• 2 aubergines, cut in half lengthwise
• 3-4 tbsp mustard oil + 1tbsp to smoke +1tbsp to mash
• 2-3 tbsp finely chopped onions
• 1 or 2 thinly chopped green chillies
a small bunch of fresh coriander, finely chopped
salt to taste
INSTRUCTIONS FOR BENGENA PITIKA :
• Pre heat the oven at 220 deg C and line a baking tray with parchment.
Make vertical cuts on both sides of the aubergine halves and place on the lined baking tray.
Add salt to taste and the 3-4 tbsp of mustard oil over the aubergine halves and rub well all over
them on both their sides.
Arrange the aubergine halves cut side up and place the tray in the place in a bowl.
Make a well in the centre of the bowl and place a small bowl.
Heat a small piece of charcoal and place in the small bowl.
• Spoon the tbsp of mustard oil over the piece of charcoal. It will start to smoke.
• Immediately cover with a lid to trap he smoke inside the bowl and keep aside for about 10
minutes.
Remove the lid and take out the small bowl with the piece of charcoal.
Add the onion, coriander, green chillies and 1 tbsp of mustard oil to the aubergine flesh. Check
the salt, add more if needed.
Mash everything together and serve.
Whether you're familiar with Assamese cuisine or eager to explore new flavors, our Aloo Pitika and Bengana Pitika recipes with Emami Healthy & Tasty Mustard Oil are sure to tantalize your taste buds and transport you to the serene landscapes of Assam.
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Негізгі бет Aloo Pitika & Bengena Pura Pitika Recipe | Assamese Comfort Food | Chef Vicky Ratnani
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