www.ttkprestige.com www.prestigesmartkitchen.com . assamese khar . ! Instructions. A khar recipe can be prepared with raw papaya, bottle gourd, dry Jasmin flower, doron bon xaak, fish head etc. Sometimes, a fried fish head is scrambled into the dish during the later stages of the cooking process. Amitar Khar Image source. Cook sticky variety rice in pot with little water till cooked and little brown. Instructions. Amitar Khar (papaya with alkali) in an Assamese household will usually include fish head from larger fishes (typically Rohu). Assamese Tasty cuisine recipes. Here’s a recipe. In a khar recipe khar is the key ingredient. Allow dough to rest. Amitar Khar (papaya with alkali) in an Assamese household will usually include fish head from larger fishes (typically Rohu). This is such a simple, humble dish, but it is undoubtedly a dish that the entire race of Assamese is prepared to be represented by - khar khowa asomiya ( khar eating Assamese) as we call ourselves. The succulent fatty and pulpy taste of the fried fish head amalgamates with the alkali and slightly sweeter flavour of the unripe papaya to create this mouth- watering taste that every Assamese loves :) And the crunchiness of that fried fish head! ! Mix thembra powder with rice flour (ratio of 1:15) and knead into dough along with water. Here’s a recipe. One or two tablespoons is enough to prepare khar recipe. When we picked up a fresh and tender unripe papaya the other day (after a loooong time), both Dinesh and I exclaimed at the same time with a twinkle in our eyes- amitar khar ( papaya khar)!! Get Social with Us till onion are brown. Knead maida with ajwain seeds and salt into soft dough. The dish can be made with different ingredients, but the one made with raw papaya is most cherished, known as Amitar Khar. Enjoy AMITAR KHAR with boiled rice. Dhekia xaak bhaji Image source. This side dish made with green papaya is brilliant in its simplicity. If raw papaya isn't available then cabbage or squash is used as well. 4. Visit our Websites. 5. The succulent fatty and pulpy taste of the fried fish head amalgamates with the alkali and slightly sweeter flavour of the unripe papaya to create this mouth- watering taste that every Assamese loves :) And the crunchiness of that fried fish head! Heat oil and fry nigella seeds, fennel seeds, bay leaf onion and other spices.
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