Skip to main content

Namsing Pitika : Assamese Style Dry Fish Chutney

Naming pitika is an Assamese style dry fish chutney recipe which is very popular among mishing tribe of Assam.

 Today I'm going to share a simple and rustic recipe called namsing pitika. This recipe is very popular among the mishing tribe of Assam as well as some other Assamese  communities. Namsing is also known as hukoti among few other communities of Assam. Namsing is dry and grounded fish. Few herbs are also added in making namsing powder. 

To know more about namsing read my previous post on namsing : click "Namsing : A Mishing Delicacy".

Namsing Pitika : Assamese Style Dry Fish Chutney 

Namsing pitika is an Assamese style dry fish chutney which is served as a side dish with rice at lunch or dinner. 

📎Course : Side dish
📎Cuisine : Assamese Cuisine 
🔪Preparation Time : 2 minute
♨Cooking Time : 5 minutes
🕞Total : 7 minutes
🍴Servings : 1

INGREDIENTS :
  • 2 tbsp of namsing 
  • 1 green chilli 
  • 1 small red onion 
  • 1 tbsp chopped coriander leaves 
  • Banana leaf 
  • Salt to taste 
METHOD :
  1. Wash a small piece of banana leaf. 
  2. Heat a pan or tawa. Place the banana leaf on the tawa. 
  3. Take 2 tbsp of namsing and place on the banana leaf. Add 1 tbsp of water. Cover the leaf by a plate or bowl and cook for 5 minutes in low heat. 
  4. In the meantime chop onion and roast the green chilli on gas stove fire. 
  5. In a mortar and pestle (khundona) crush chopped onions, roasted green chilli and chopped coriander leaves. 
  6. Remove namsing from tawa and add to the crushed onions etc. 
  7. Add salt and mix well. 
  8. Serve as a side dish with steamed rice. 

Comments

Popular posts from this blog

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name.         Assamese name = English name  Lai xaak(লাই শাক)= Mustard green  Paleng xaak(পালেং শাক)= Spinach  Horiyoh xaak(সৰিয়হ শাক)= Mustard plant  Dhekia(ঢেকিয়া)= Fiddlehead ferns  Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed  Lofa xaak(লফা শাক)= Chinese mellow   Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort  Sofguti(চফগুটি)= Fennel  Dangbodi(ডাংবদি)= Yard long been  Kolmou(কলমৌ)= Water spinach  Titamora(তিতামৰা)= Jute plant  Tengamora(টেঙামৰা)= Roselle  Bhekuri(ভেকুৰী)= Indian nightshade  Squash(স্কচ্)= Chayote squash  Bahgaj(বাহঁগাজ)= Bamboo shoots  Betgaj(বেতগাজ)= Rattan shoots  Sojina(চজিনা)= Drumstick  Maan-dhania(মান ধনিয়া)= Long coriander  Mosondori(মচন্দৰি)= Heart leaf  Bhedai lota(ভেদাইলতা)= Skunk vine  Zilmil(জিলমিল)= White goosefoot  Moricha(মৰিচা)= Amaranth  Khutura(খুতুৰা)= Green amaranth  Oolkobi(ওলকব

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names.  Assamese Name = English Name  Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange  Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name :  Zizyphus jujuba) Modhuri (মধুৰী) = Guava  Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango   Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim (ডালিম) = Pomegranate (Scientific

List of Spices(মচলা) with their English and Assamese names

 Here is a list of 25 spices (মচলা) with their English and Assamese names.  Assamese name = English name  Ada (আদা) = Ginger (Scientific name : Zingiber officinale)  Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum)  Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa)  Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum)  Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum)  Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder  Hukan jolokia (শুকান জলকীয়া) = Dry chilli  Kola nimokh (কলা নিমখ) = Black salt  Long (লং) = Clove ( Scientific name : Syzygium aromaticum)  Dalsini (দালচিনি) = Cinnamon  Elaichi (ইলাচী) = Cardamom  Kala jeera (ক'লা জিৰা) = Black cumin  Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare)  Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric  Tejpat (তেজপাত) = Bay leaf  Jaluk (জালুক) = Pepper  Narasingha (নৰসিংহ) = Curry leaves  Til (তিল) = Sesame seeds ( Scientif

Ahom Bogori (Peach)

Ahom Bogori (Assamese আহোম বগৰী)  in English is called Peach. It's scientific name is Prunus persica. Peaches resembles and closely related to apricots and plums. Peaches are soft when ripened and are very delicious. Unlike apricot and plum, peaches have one large middle seed.  As I googled I found that peach fruit was domesticated and cultivated for the first time in Northwest China. It's a summer fruit and largely available in Assam. It is believed that the name ' Ahom bogori ' is derived from the Kingdom of Ahom . It may be because the Ahoms have brought with them the seeds of peach.  Ahom is a large community originally from the Chinese province of Yunnan, which is located on Southwest China. From Yunnan, they migrated into Myanmar and then after crossing the Patkai Mountains entered Assam. The Ahoms have established their dynasty and ruled the Ahom Kingdom, the present day Assam for about 600 years.  We call this fruit as ahom bogori from childhood.  B

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Preparation for making 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. Bhoot jolokia  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 t

30 Assamese Pitika Recipes

Pitika  Pitika is an Assamese word which means mashed. Pitika dishes are very popular in Assam. It is a side dish and a signature recipe of Assamese cuisine. Assamese people love to eat vegetables by mashing them with chopped onion, chilli and mustard oil after boiling or smoking/grilling them. Its taste is very pure. Sometimes raw onion is used and sometimes fried onion is used in these recepies. We use mustard oil for all purposes as it can also be consumed  as raw. Pickled chilli or pickled bhut jolokia adds more taste to these dishes. These pitika recipes are great appetizer and generally takes very less time to prepare. Here I am going to share 30 simple pitika recipies. 30 Assamese Pitika Recipes : 1. Aloo pitika | Mashed potatoes Ingredients: 2 potatoes 1 small onion chopped 2 green chillies chopped Green coriander leaves chopped 1 tbsp mustard oil Salt to taste Method: Boil potatoes. Peel the skin and mash it in a bowl. Add the other ingredients and m

Assamese Papaya Khar Recipe / অমিতাৰ খাৰ

Khar  is an alkali prepared from sun dried skin of some varieties of  banana.  It is prepared by filtering the water from the burn ashes of the skin of the banana. This khar extract is preserved in bottles and then used to make khar recipes. A traditional Assamese meal begin with khar. There are many different khar recipes and among them Papaya khar is very popular. *To know how to prepare khar  click here Assamese Papaya Khar Recipe / অমিতাৰ খাৰ  📎 Course :  Side dish 📎Cuisine : Assamese  🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes 🍴Servings : 2 INGREDIENTS: 1 cup chopped papaya  3-4 chopped garlic cloves  1-2 tbsp Khar  1 tbsp mustard oil  Salt to taste  METHOD: Boil papaya in a pressure cooker for 1 or 2 whistles.  In a pan heat mustard oil.  Add chopped garlic cloves.  When crackling, pour everything from the cooker.  Add khar and salt  Mix well and in medium heat cook for few minutes until papaya

Assamese Doi Chira Jolpan Recipe

Assamese Jolpan recipes are generally breakfast recipes which requires no cooking and can be prepared in no time.  These jolpan recipes are not only served as breakfast but can also be served to guests specially in the time of Bihu festivities. Jolpan recipes usually consists of various forms of rice like rice flakes (chira), puffed rice(muri/hurung/akhoi), handoh(roasted and grounded rice),  Soft rice(kumol saul) etc.  These rice varieties are served with curd/yougurt(doi), and jaggery(gur) to make jolpan . Use either cow curd or buffalo curd. You can also use curd prepared in bamboo hollow. But serve Assamese jolpan only on bell metal(kahor) bowl because it is a tradition. Recipe of Doi Chira: >Preparation time: 15 minutes >Cooking time: 0 minutes >Total: 15 minutes. >Serve: 2 INGREDIENTS: 2 cups rice flakes 1 cup curd/yougurt 1/2 cup jeggery 1/2 cup cream(optional) METHOD: Soak rice flakes in warm water for 2-3 minutes.  Squeeze and drain the remaining

10 Souring Agents in Assamese Cuisine

Souring agent is very important in Assamese cuisine. As Assamese people like to eat masor tenga or sour fish curry, it is very important to make the curry sour by using different souring agents available in this region.  Following are 10 souring agents used in Assamese cuisine to make different tasty recipes including masor tenga.  1.  Ou tenga(ঔ টেঙা) : English name:  Elephant apple   Scientific name : Dillenia indica Elephant apple  Cook with Elephant apple :  Fish Curry with elephant apple 2. Modhuxulung(মধুসোলেং) : English name : Scientific name : Polygonum microcephalum Modhuxulung  Cook with modhuxulung :  Modhuxulung chutney 3. Tomatoes(bilahi/বিলাহী) : There are many varieties of tomatoes used in Assamese cuisine. Kon bilahi(কণ বিলাহী) : English name : Cheery tomato Scientific name : Solanum lycopersicum var Mirika bilahi(মিৰিকা বিলাহী) : English name : Grape tomato Scientific name : Tomatoes  Cook with tomato :  Fish curry with p

Amroli poruar tup | Red ant eggs

Amroli poruar tup or the red ant eggs  are consumed by the people of Assam as a part of their traditional cuisine at the occasion of Rongali bihu, celebrated in the month of April. It is basically the tradition of Ahom and some other communities of upper Assam. The sourcfes of red ants are big tree specially mango tree or jackfruit tree. The mango tree is considered as the best souce. The ants together with their white coloured eggs are collected to consume.  The taste of ants are sour. So if you do not like too sour, just throw the ants from the eggs before cooking. Red ant is good for nutritional point of view. As it contains much more proteins,  iron, calcium and vitamin B12. Consuming red ant can help us in many ways such as it can protect us from water borne diseases like malaria,  jaundice etc. It's also good for eye, heart, brain and nervous system. May be because of these  properties red ant and eggs are consumed during spring and at the peak of summer to prot