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KORAI bhoja
The making process of KORAI for your information -
Bora Saul which is known as Sticky Rice Or
Uxuwa Saul known as Brown rice
One can use any of the mentioned
rice variety to get the end product as KORAI.
Step 1: Rice pod has to be boiled till it bursts open
Step 2: Sun dry the boiled rice
Step 3: Separate grain from the
husk by winnowing.
Hence, Bora/Uxuwa rice gets transformed to
Korai rice in 03 steps. One can either keep the sun dried separated grains in a container
and have it fry in little amounts or fry at once and have whenever you like. It
can be kept in both methods for weeks/months.
HANDOH guri (powder)
Is obtained from crushing fried korai. Handoh is the powdered form of Korai bhoja (fried rice). Powdered korai also can be kept in container and is edible for weeks/months as jolpaan (snack).
 |
| Korai with milk / Korai with raw ingredients |
HANDOH guri (powder)
Is obtained from crushing fried korai. Handoh is the powdered form of Korai bhoja (fried rice). Powdered korai also can be kept in container and is edible for weeks/months as jolpaan (snack).
NOTE :
TRIED & TASTED recipes :
- To get fluffy light KORAI, gently rub the rice for sometime with a pinch of salt and water before frying; always fry in a fully heated wok without using any oil or ghee; generally used thin strips of bamboo to stir and made in large quantities in rural areas of Assam.
- Hondoh powder, Korai are available in shops run by Assamese people in markets, one can order the items online as well.
TRIED & TASTED recipes :
· A Robust Assamese jolpan (breakfast) – handoh guri
(powder), soaked pressed rice (chiwura), aakhoi (puffed corn), and jiggery mixed with curd or warm milk.
·
Finely chopped onion, coriander, soft inner part of a cabbage, green chilies, roasted peanuts, dry fruits (coconut,date,raisin.cashew nut) salt to
taste, mix the raw ingredients or sauté the ingredients in a teaspoon of oil
with fried Korai rice, add drops of lemon juice at the end, have it as evening snack. You can also have it simply mixing
salt/sugar without any other ingredients.
·
Both Korai & Handoh guri tastes awesome in
milk; jiggery/sugar/salt can be added as per choice. One can have Korai mixing
in red tea or milk tea as well in breakfast.
·
Handoh guri absorbs liquid very fast; instant handoh
laddu (balls) can be made by powdered korai because the powder is already fried.
Mix handoh powder with milk jiggery and a teaspoon of ghee (ghee to
enhance taste, not necessary), do not add milk more than the amount of powder.
After it soaks the milk, make instant laddus. Powder milk can also be added for taste. Kids love it.
*** KORAI & HANDOH GURI found in shops run by Assamese people in markets. Online sale also available. For any assistance drop me a message in comment box.
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