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Assamese Style Everyday Lunch Platter : Matidail, Dhakia xaak, Bhedailotar bor & Ou tenga achar

A simple Assamese rice platter : Matidail (split black gram) , dhekia xaak bhaji (fiddlehead ferns),  bhedailotar bor (skunk vine fritters) and ou tenga achar (elephant apple pickle). What do Assamese people eat for lunch or dinner?  Well, like few other Indian cuisines, Assamese people eat rice as their main food. The main thing that differs Assamese cuisine from other Indian cuisines is the side dishes that are served with rice. Fish is an everyday business. Masor tenga or sour fish curries are very favourite of Assamese people. Varieties of greens and herbs are used as a vegetable or xaak. Khar is an alkali served in the beginning of a meal which is considered as a good home medicine for stomach related problems. Chicken, mutton, duck meat, pork etc. are served together with different dals or lentils.  I am going to share a series of posts about what an Assamese people eat for lunch or dinner, or how an everyday Assamese meal looks like? I begin with a simple rice platter which I pr

Namsing Pitika : Assamese Style Dry Fish Chutney

 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 : Wash a small piece of banana leaf.  Heat a pan or tawa. Place the banana leaf on the tawa. 

First in Town : This Cloud Kitchen in Dibrugarh is ready to tingle your taste buds

Now a days, for most of our day to day life activities like banking, movie streaming, shopping etc. we use cloud services. In case of food delivery services also cloud services are involved as after the pendamic situation the business of most of the restaurants have morphed into cloud kitchen. The concept of cloud kitchen is not new but for a small town like Dibrugarh  cloud kitchen businesses or virtual kitchen businesses  are in the growing stage. Now you may think that "it's nothing new as some well known brands are already delivering pizzas and through swiggy and zomato services restaurants are providing home delivery services in Dibrugarh. " Then what is cloud kitchen?   - Cloud kitchen or ghost kitchen is a place where food is prepared and delivered at doorsteps where they take orders via phone calls or sometimes via food ordering services. Cloud kitchen do not provide dine in facilities like other traditional restaurants. Their concentration is only on delivering f

Namsing : A Mishing Delicacy

 Mishing are an ethnic community living in parts of Assam and Arunachal Pradesh. Unlike other Assamese cuisines, Mishing cuisine is also unique of its kind. Mishing people are mainly non-vegetarian and rice is their main food. They eat different greens and herbs as vegetable together with fish, pork, chicken, duck meat etc. Namsing is a very popular dish among Mishing people. Namsing is nothing but dry and grounded fish . Dry and grounded fish is equally popular among other ethnic groups of Assam also but they call it hukoti .  The method of preparation of namsing is little different from hukoti. In preparing namsing Mishing people also add few herbs like colocasia leaves, long coriander etc. Small river fishes are used to make namsing. At first they clean the fishes and then dry them under sun or on smoke over stove top. After that they grounded the dry fishes together with different herbs in husking pedal (dhaki). They use bamboo tubes and filled the tubes with the grounded mixture

Sun Dried Ginger Recipe

 Ginger root or ginger is widely used as a spice in different cuisines of the world. Ginger has some medicinal values too and used to cure many health problems since ancient times. Gingerol is a powerful anti-inflammatory and antioxidant substance which is present in ginger. It may help in the treatment of nausea, indigestion problem, weight loss and lowering blood sugar.  Dry ginger are fresh ginger dried under direct sunlight or in microwave. Unlike fresh ginger dry ginger can be used as a spice and also as a home remedy in treating different health issues. Dry ginger are easy to prepare and easy to store. You can easily prepare it at home.   In this dried ginger recipe I am using Moran ginger (মৰান আদা), a type of ginger found in Assam in which it is believed to have more medicinal value than simple white ginger. If you don't have moran ginger, you can use any type of ginger available in your place.  Sun-dried Ginger Recipe : INGREDIENTS: 500 gms of fresh ginger  1 lemon  1 tbsp

Chicken With Mustard Greens | Lai Xaakor logot Kukurar mankho

Pork with mustard greens  is a very popular recipe many of you may have tried but  have you tried chicken with mustard greens . Mustard greens in Assamese is called Lai xaak and chicken in Assamese is called Kukurar mankho . So the recipe in Assamese is called lai xaakor logot kukurar mankho   The recipe is actually very simple. Use fully grown and mature mustard green leaves for better taste. It will be more delicious if you use chicken pieces with its skin and fat. So let's directly go to the recipe.  Chicken with Mustard Greens  📎 Course :  Main course  📎Cuisine :  Indian (Assamese)  🔪Preparation Time :  15 minutes ♨Cooking Time :  25 minutes 🕞Total :  40 minutes 🍴Servings :  2 INGREDIENTS: 500 gms chicken cut into small pieces  6-7 big mature leaves of mustard greens 2-3 green chillies, chopped  1 tomato roughly chopped  1/2 tbsp ginger-garlic paste 1 onion, chopped 1/2 tsp turmeric 2 tbsp mustard oil Salt to taste METHOD: Wash chicken pieces under running water. Wash mus

Water Hyacinth : The Most Amazing Vegetable I Found During My Visit To Tipam

 Food and travel go hand in hand. I always like to try new food, specially the local food whenever I travel. My recent visit to Tipam was not an amazing one in terms of testing food, as we didn't  find a good  eatery. But the most amazing thing happened was that we found a vegetable vendor who was selling water hyacinth (meteka) in his bicycle. I once tasted a water hyacinth dish in my mom's place but haven't cooked it myself. So I bought two bunches of water hyacinth's leaves with stems from him. As he was also selling water hyacinth's blossoms, I bought it too which was a new vegetable for me.  Water hyacinth  Water hyacinth's blossoms  Tipam is located in the Naharkatia Tehsil of Dibrugarh district of Assam. Tipam was the first capital of Ahom dynasty. The first Ahom king Swargadeo Chaolung Sukapha is said to have set his first foot hear after he entered Assam.  The main attraction of Tipam is the Deosali hill which is a beautiful hill surrounded by beautifu