* This post is not a sponsored post. Disposable tableware have become indispensable in wedding, picnic and birthday parties. Usually paper plates are most commonly used. Paper plates can be composted after we eat on these plates,  as the food contaminates those. These plates also can be recycled if we don't eat on it. But all paper plates are not always bio-friendly. Some paper plates come with polythene sheet coated to make leak proof. These types of paper plates cannot be composted if we eat on it and cannot be recycled if we don't eat on it. Moreover trees are need to cut to make paper tableware.  There are several types of bio-friendly tableware. One of such is disposable leaf plates and bowls made from sheath of betel-nut tree. Betel-nut trees are abundantly grown in Assam. The sheath which primarily protects the betel-nuts in the tree, falls naturally once it is dried. These sheath are used to make tableware.  In making these no addictive are used and the colour of the

  Spiny arum (scientific name : lasia spinosa) is known as sengmora in Assamese . Sengmora is a green leafy vegetable found mostly on wild are rich in dietary fiber and antioxidant. These leaves has a little bitter taste but it goes well when cooked with pork and fish. Today I'm going to share a simple recipe where I cooked sengmora with pork. Serve this recipe as a side dish with rice in the main course.  Pork with Sengmora : 📎 Course :  Main course 📎Cuisine :  Assamese  🔪Preparation Time :  10 minutes ♨Cooking Time :  30 minutes 🕞Total :  40 minutes 🍴Servings :  2 INGREDIENTS: 500 gms pork 1 bunch of sengmora xaak 1/2 tbsp ginger-garlic paste 1 onion, chopped 1 tbsp soy sauch Chopped green chillies (3-4) or bhoot jolokia * amount of chillies according to your taste  1 chopped tomato  2 tbsp mustard oil Salt to taste METHOD: Cut pork into cube sized pieces. Wash under running water. In a pressure cooker boil pork for 2 whistles.  Drain water and keep the pork pieces aside. I

Hey there!  I'm back again, after a long time. It's more than six months now, that I haven't written a single word in my blog. Sometimes staying motivated  to keep posting new posts everyday isn't so easy. But, I am back with a new recipe now. It's a simple Assamese style fish curry recipe or masor tenga cooked with dry elephant apple ( ou tenga ).  Dillenia indica, commonly known as elephant apple (ou tenga in Assamese) is used as a souring agent in Assamese cuisine.  We can eat both raw (by making a chutney) and cooked elephant apple. Assamese people eat ou tenga by adding it in lentil curry (dail) and by making sour fish curry (masor tenga). We can also preserve elephant apple by just sun drying it. At first let me share the recipe of Sun dried elephant apple.  Sun Dried Elephant Apple : INGREDIENTS: 1 elephant apple  METHOD: STEP 1  Remove the petals of the elephant apple with the help of a sharp knife.  STEP 2 Cut the soft petals into small slices.  STEP 3 Put

 Jute leaves are rich in vitamin E,  A and C. Boiled jute leaves is a very simple yet tasty recipe that can be served as a side dish with rice in lunch. Use less bitter variety of jute leaves for this recipe.  Also try : Stir fried jute leaves Jute leaves fritters Boiled Jute Leaves : 📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes INGREDIENTS:  A bunch of  tender jute leaves picked from the tip with stems   1 tbsp grated and fermented bamboo shoots (khorisa)    2-3 cups of water  2 green chillies  1/2 tsp mustard oil *  salt to taste  * If you don't like mustard oil, use olive oil.  METHOD: Wash jute leaves with stems under running water.  Cut the chillies lengthwise.  Boil 2-3 cups of water in a pan. Add jute leaves and green chillies.  Add salt and bring to boil.  When the jute leaves become soft and tender, add fermented bamboo shoots and musters oil.  After 5 minutes, switch off the gas.  Serve hot. 

 Here is a list of 25 spices (মচলা) with their English and Assamese names.  Assamese name = English name  Ada (আদা) = Ginger (Scientific name : Zingiber officinale)  Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum)  Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa)  Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum)  Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum)  Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder  Hukan jolokia (শুকান জলকীয়া) = Dry chilli  Kola nimokh (কলা নিমখ) = Black salt  Long (লং) = Clove ( Scientific name : Syzygium aromaticum)  Dalsini (দালচিনি) = Cinnamon  Elaichi (ইলাচী) = Cardamom  Kala jeera (ক'লা জিৰা) = Black cumin  Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare)  Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric  Tejpat (তেজপাত) = Bay leaf  Jaluk (জালুক) = Pepper  Narasingha (নৰসিংহ) = Curry leaves  Til (তিল) = Sesame seeds ( Scientif