Posted on: 16 Dec, 2011
I have been hooked to Assamese food since school days when a friend took me to her home in Guwahati during vacation. For a perpetually hungry hosteller, the boiled rice paired with yellow lentil seasoned with hot mustard oil spluttered with a bay leaf, which my friend's mother rustled up along with a fish curry called dhangon mas, a small river fish, was the best meal I could have ever had after many half-cooked Maggi-eating sessions. The food was served with aloo pitika, a side dish made of mashed potato, garnished with chopped green chillies and coriander. To this day, I love aloo pitika and since it’s so easy to prepare, I make it frequently to spice up my meal. For dessert, we had home-made coconut ladoos and til pithas(made from sesame).
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