Skip to main content

Guest post: Pork with Banana flower and black pepper by Antara Boruah

Choukasribbled: Pork with Banana flower and a dollop of Black Pepper
How about a medley of good taste and nutrition on a single plate?

A big thanks to Rumi Baa for providing me this wonderful opportunity to share a recipe from my page  Choukascribbled in her distinguished blog on Assamese recipes.

Here's a recipe Pork with Banana Flower and Black pepper. from my Page which I had especially cooked for all the wonderful ladies on Womens' Day.

Banana flowers also called as Banana Hearts are a rich source of nutrients, much needed when its comes to women health problems.
It acts as a rich source of Vitamin A, C, & E, and minerals like calcium, phosphorous, iron, copper and magnesium are in abundance  which helps in fighting infection, reducing menstrual bleeding, maintaining a positive mood and fighting anxiety.
In new nursing mothers struggling with dwindling milk supply, it even helps to boost milk generation thereby improving the newborns' health.

Recipe: Pork with Banana Flower and Black  pepper. (Add chicken/soyachunks or paneer if you dont like pork)

Ingredients:

Pork -750gms
Banana Flower 350 gms finely grated
Ginger Garlic paste 2 tablespoons
Black pepper 1 tablespoons
Ripe tomatoes 2 big
Onions 2 big finely sliced
Mustard oil 3 tablespoon
Five spices 1 tablspoon
1 teaspoon Cumin powder
1 teaspoon Coriander powder
Bay leaves 1- 2
Cast iron wok for cooking (optional)

Serves 4
Cook time 1hr
Prep time 20mins

Method:
On a thick bottomed wok, heat some mustard oil and crackle the five species mix  along with the bay leaves. Add sliced onions and fry untill translucent followed by the ginger garlic paste. Keep stirring untill the raw aroma of the spices disappears.
Add in the tomatoes, salt and turmeric; fry till the tomatoes turn mushy.
Now, add in the meat, stir well to coat the spices properly.
Add the cumin and coriander powder and fry it on a open wok till the meat is half done and oil starts seperating from the meat.
At this stage add the grated banana flower and cook it on low flame till it becomes tender.
Add in the black pepper powder just 3-5 mins prior to turning the flame off.
Garnish with fresh coriander and nom nom :).

Hello all you wonderful foodies out there! . Since you are here reading the entire recipe, I have already presumed  we share some common interest when it comes to healthy eating.
I am Antara Boruah from Choukascribled ; a place curated for some ethnic assamese recipes, most of which you have grown up eating from your Aita/ Maa, or you might  still be relishing it whenever you crave for it , if you are amongst the lucky ones who still stay in this pristine land.
Let me know in the comments below if you liked the recipe.
Thanks for dropping bye!
Hope to see you again.
You can also Follow Choukascribbled.on instagram. at :https://www.instagram.com/choukascribled/

Comments

Popular posts from this blog

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour.  It turns red only when ripened.  This ripened ghost chilli in the first bite gives an intense sweet chilli flavor.  The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting.  But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly.  She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice.  Today I m…

Instant Green Chilli Pickle in Mustard Recipe

Hey!  I'm back again with another Green chilli pickle. Hope you are not bored with my continuous pickle recipes. Summer is meant for pickling and I have still many pickles to made in my mind. Hope you liked my previous green chilli pickle recipe. Today I'm going to share an instant green chilli pickle recipe which you can serve to your guests instantly after making. This green chilli pickle is very easy to prepare. The taste of this pickle is hot and sour.  This is similar to the chilli chutney that is usually served in marriage parties. I'm using medium hot Indian variety of  green chillies for making this Instant pickle. Green chillies are dipped into the mustard seeds' paste and the use of vinegar makes the pickle sour to taste. You can serve this pickle with rice or roti (Indian bread)  as a side dish,  but I like to have this pickle with fritters (pakoras) too. 


Instant Green Chilli Pickle in Mustard Recipe 
📎Course : Pickle 📎Cuisine : Indian
🔪Preparation Time : 2…

Peanut and Curry Leaves Chutney

An Indian meal is incomplete without a chutney. Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc. 

Chutney recipes are very easy to prepare.  Most of the chutney recipes are prepared by grinding and are basically made from raw vegetables. Today I'm going to share a Peanut and Curry Leaves Chutney recipe which don't required any cooking. Serve this recipe at lunch or dinner with main course or with samosa or pakora in the evening with tea. 

Peanut and Curry Leaves Chutney  📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 15 minutes
INGREDIENTS:
1 cup peanuts1 bunch of curry leaves 5-6 green chillies 4-5 long coriander leaves Salt to taste water if required
METHOD: Wash curry leaves under running water. Soak peanuts in lukewarm water for 10 minutes. Drain and keep aside. In a small Chutney making ja…

Simple Pizza base Recipe made on Tawa (অভেন ব্যৱহাৰ নকৰাকৈ বনোৱা পিজ্জা বেচ)

Pizza base is a flat shaped bread. You can buy pizza base from the store but making pizza base at home is not that tough one. I made simple pizza base today on tawa. I'm thinking of making pizza in the evening using these pizza bases, the recipe of which I'll share later.  Today I'm going to share simple pizza base recipe made without using oven.

Simple Pizza base Recipe made on Tawa ( অসমীয়াত ৰেচিপি তলত পাব)

📎Course : Main Course  📎Cuisine : World  🔪Preparation Time : 15 minutes ♨Cooking Time : 20 minutes  🕞Total : 35 minutes
🍴Servings : 4

INGREDIENTS:


2 cups maida (all purpose flour) ( 2 কাপ মইদা)1 teaspoon yeast ( 1 চাহ চামুচ ইষ্ট)1/2 teaspoon salt (1/2 চাহ চামুচ নিমখ)1 teaspoon sugar (1 চাহ চামুচ চেনি)2 tablespoons semolina (2 চামুচ চেমলিনা)1 tablespoon olive oil / vegetable oil (1 চামুচ তেল)1 cup lukewarm water (or as required) (1 কাপ কুহুমীয়া গৰম পানী)
METHOD:
In a bowl take maida, yeast, salt, sugar, semolina and oil. Mix well. Add lukewarm water and make a soft dough. …

Raw Mango Ice Lollies

The season of raw mango is here. I waited for the whole year for raw mangoes as I love raw mangoes. Mango, the king of fruits is available only during summer and sweet and sour raw mango ice lollies can give the perfect refreshments during hot hot summer. No artificial color is added in these lollies. Raw mango is used to make these ice lollies together with some mint leaves, sugar, salt and some mild spices. Just blend all the ingredients and transfer into ice pop or ice lolly molds. If you don't have ice lolly molds, you can use paper cups and wooden sticks.

Also try Watermelon Ice Pops
Raw Mango Ice Lollies 

INGREDIENTS:
1 cups of raw mango peeled, seeded and diced. 5-6 finely chopped mint leavesPinch of cumin powder 1/2 tsp black salt 4 tbsp sugar 2 cups of water METHOD: In a blender blend all the ingredients until smooth. With the help of a stained, filter the liquid into a jar. Discard the remaining. Transfer the liquid into ice lolly  molds.Freeze until solid.