Steamed Rice Cake

Tekeli Pitha or steamed rice cake is a breakfast delicacy of Assam, India.These steamed cakes can be either savory or sweet .Savory generally has egg as a filling while the sweet version is filled with grated coconut or black sesame seeds and jaggery.

Traditionally, it is prepared by soaking raw rice in water, draining the rice and grinding the rice while still damp. But to make the process more simple store bought rice flour can be used effectively. The prepared rice powder is then steamed in a special utensil called “Tekeli” (Assamese word for an earthen pitcher).

However; many use a kettle or a vegetable steamer these days to make Tekeli Pitha.

Ingredients:

(Makes 1 rice cake)

1 cup rice flour
½ tsp salt
¾ cup warm water
1 egg
1 green chili
1 small onion

Step 1

Mix salt with the rice flour.

Step 2

Sprinkle little water at a time and mix with finger tips, till the rice flour starts looking like fine crumbs.

Step 3

Sieve mixture through a strainer .Leave sieved rice powder covered for 10 minutes.

Step 4

Chop onion and chilies. Add to the rice powder.

Step 5

Bring water to boil in a kettle or pitcher.

Place a thin muslin cloth at the mouth of the pitcher.

Make a dip in middle of the cloth and fill it with prepared rice powder.

Step 6

Cover the rice powder with muslin and place a lid on top.

Steam for 7-8 minutes

Step 7 (optional)

Remove cover and break an egg into the rice cake.

Step 8

Replace the cover and continue to steam till done

Step 9

Gently remove from heat and unwrap the rice cake onto a plate.

Remove the top portion and turn it over.

Step 10

Serve hot with pure ghee or butter. Enjoy!

To make sweet rice cakes:

Follow the procedure above but instead of the egg fill with:

1) Grated coconut mixed with powdered jaggery or sugar.

2) Roasted black sesame seeds and grated jaggery.

Some Like It Hot

bhut jolokia

It is called by many names, Ghost Chili or Bhut Jolokia, Naga Morris,Noga Jolokia and  but what remains the same that it is has been certified as the “hottest chilli on earth” by  Guinness World Records.At 1,001,304 Scoville Heat Units(SHUs), the Bhut Jolokia defeated the previous champion Red Savina which was at 577,000 SHUs) by almost double

Photo of the Guinness World Records is available at
http://ucommphoto.nmsu.edu/newsphoto/bosland_paul_chile.jpg
Paul Bosland, NMSU professor, showing off his Guinness World Records certificate for the world’s hottest chile pepper (NMSU photo by Darren Phillips)

assam map

Bhut Jolokia grows primarily in Assam state of India, as well some other northeastern states .The local inhabitants commonly use this chili for making pickles and in traditional medicine.

Although it’s been eaten in northeast India for centuries, the bhut jolokia would still be undiscovered by the rest of the world if not for scientist R.K.R. Singh who worked for the Indian government’s Defense Research Laboratory in Tezpur, Assam.He asked for initial test to be carried out and proclaimed it as the hottest chili on earth.

Word of the tests reached the Chile Pepper Institute of New Mexico State University, which is widely regarded as the final arbiter of all chili questions. Director of the institute, Dr Paul Bosland obtained the   seeds of Bhut Jolokia from ASSAM,India. Bosland grew Bhut Jolokia plants under insect-proof cages for three years to produce enough seed to complete the required field tests. In fall of 2006, the Guinness Book of Records confirmed  Professor Paul Bosland had indeed discovered the world’s hottest Chile pepper, Bhut Jolokia.Although it is called by many names Prof. Bosland’s preferred name for the pepper is “Bhut Jolokia”.

If you are an adventurous foodie , you can try this Super Hot Assamese Chili Pickle .

>>>>>>>>>>>>>>>>>When handling the Bhut Jolokia: WEAR GLOVES, DON’T TOUCH ANY BODY PARTS,WASH HANDS AFTERWARDS

Bhut Jolokia Asar
Ghost Chili Pickle

Ingredients
250 g Bhut chili peppers
1/2 teasp  crushed fenugreek seeds
3 tbsp yellow crushed mustard seeds
1/2 teasp turmeric powder
1/2 tbsp crushed fennel seeds
1 tbsp salt
1/4 cup lemon juice
1/2cup mustard oil
1 sterilized glass jar

Method

Wipe the chilies with damp clean cloth and let them dry completely.
Cut the chilies into 1 cm small pieces
Mix all the spices and salt together.
Mix with the chilies.
Transfer into a clean and dry airtight, glass container.
Add freshly squeezed lemon juice and oil.
Cover with the lid tightly. Shake the bottle vigorously.
Keep in the sun,covered by a netted lid for 7-8 days.

Pickled in the sun

In Assam, the Bhut Jolokia is often smoked and dried
to be consumed when the chili is not in season.
Try this Extra Hot Bhut Chili Dip

Ingredients
10 whole dry chilies
3 tablespoons oil
Salt (according to taste)
A pinch of sugar
2-3 cloves peeled garlic(according to taste)
3 tablespoon tomato puree

Method
Soak chilies in boiling water for about 30 minutes, or until soft.
Remove the stem and de seeds them.(remember to wear gloves)
Put the chilies along the the oil,tomato puree, sugar,salt and the garlic in a blender .
Purée until smooth, adding extra oil if required, until consistency is a thick paste.
Just before serving, taste and adjust seasoning if necessary.
Mix with some mayo if you want a creamier dip.
You can also mix the paste with yogurt and use it to marinate chicken

Dried Bhut Jolokia

Note when working with chilies, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili pepper

The north-east Indian state of Assam has a varied variety of a delectable dishes.

The Assamese are virtually alone in preserving the six basic tastes of ancient Hindu gastronomy, including sour and alkaline. A traditional meal in Assam begins with a khar, a class of alkaline dishes named after the main ingredient, and ends with a tenga, a sour curry, made mostly with fish. These two dishes characterize a traditional meal in Assam. In between the khar and tenga fish, meat and vegetables are served. Betel nut, generally raw, generally concludes the meal.

Although modern cuisine of Assam has been influenced by Thai, Bengali and Oriya cuisine, Assam is still rich in traditional dishes.

Glossary Of Assamese Cooking Terms:

KHAR : A pulpy lentil ,vegetable curry made with the alkaline filtrate of ash obtained from burning the dried fiber of a plantain tree.

TENGA : A  delicately flavored sour broth usually made with fish,tomatoes, and souring agents.

KORISA:Fermented bamboo shoots

DAIL:Lentils cooked and tempered with spices

XAAK: Green leafy vegetables

POITABHAT: Parboiled rice left to ferment overnight and served the next day mixed  with mustard oil , salt and bamboo shoot pickle .

BHAPOT DIYA : Fish or vegetables steamed with oil and spices.

PATOT DIYA. Fish or vegetables wrapped with banana leaves and roasted into pitika .

PITIKA :Mashed vegetables or fish , seasoned with mustard oil and spices.

SOBJI :Vegetables, usually flavored with whole spices. Can be dry, wet or in curry form.

BOR : Small fritters made by dipping various ingredients in a lentil and rice powder batter and deep fried

BHAJA : Anything dry or deep fried

JOLA :Literally anything that is hot and spicy

POORA: Literally translated means burnt but it refers to food prepared by grilling or roasting.

JHOOL : A light curry seasoned with delicate spices.

TORKARI : A general term often used in Assam for “curry.”

PITHA : Typical Assamese snack, prepared from powdered sticky rice called Bora

JOLPAN: Snacks items served in festivals or any special occasion.

PAAN: Betel leaf served with betel nut and quick lime paste.

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