Sakhar Bhat is a Sweetened Rice Pulao an Indian Delicacy cooked on festive occasions. Delicious, easy and simple to make with the versatile ingredient rice.
Bengal called the Siliguri Corridor or “Chicken’s Neck”.
along with the tiger and numerous species of birds, and it provides one of the last wild habitats for the Asian
elephant. It is becoming an increasingly popular destination for wildlife tourism, and Kaziranga and Manas are both World Heritage Sites. Assam was also known for its Sal tree forests and forest products, much depleted now. A land of high rainfall, Assam is endowed with lush greenery and the mighty river the Brahmaputra, whose tributaries and oxbow lakes provide the region with a unique hydro-geomorphic and aesthetic environment.
The cuisine is characterized by very little use of spices, little cooking over the fire and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented.
Indian State: Assam
Recipe Source: Sunita’s Worldand what you need
- 3 cups chopped pumpkin
- 2 cups chopped aubergine/brinjal
- 1 cup chopped mooli/radish
- 2 medium sized potatoes, chopped
- 2 tblspn mustard oil
- ½ tsp sugar
- salt to taste
- ¾ tsp haldi/turmeric powder
- 1 tsp jeera/cumin powder
- ¾ tsp garam masala powder
- 1 ½ cups water
- For making a paste:
- 1 small onion ,chopped
- 4 cloves of garlic, chopped
- 2 inches of ginger, chopped
- and 1 whole red chilli
- 1 tsp paas puron
- 1 bay leaf
- 1 whole red chilli, halved
- Before I started I made the paas puron for I have not used it before. Mix equal spoons of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed
- Make a paste with the onion, garlic ginger and red chilli.
- Heat the oil in a kadhai/wok and add the bay leaf and red chilli that we have kept for tempering.
- When the seeds splutter, lower the flame and add the onion-ginger-garlic-chilli paste.
- Keep stirring till the moisture evaporates and the mixture is lumpy.
- Add the vegetables, mooli, potatoes, brinjal and the pumpkin in that order, stir well after each addition til everything is nicely coated with the spices.
- Season with sugar and salt.
- Reduce the heat to low, cover and cook till the vegetables are done till little more than ½ done. Stir every now and then.
- Add the turmeric and cumin powders stir well; about a minute then add the water.
- Bring to a boil over high heat. Reduce the heat to low, cover and cook till done, stirring every now and then. The brinjal should have lost its shape, the pumpkin and potatoes very soft there should not be any sharp edges and the mooli slightly firm.
- Add the garam masala powder.
- Increase the heat and stirring continuously, reduce the gravy, but do not let it dry out completely.
- Serve hot as a side dish with plain rice and dal.
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