Rumi's Kitchen : Assamese & Indian Recipes

Wood Apple or Bael is one of the healthiest fruit available during summer. It helps in constipation and indigestion etc.  Bael is good for diabetic patients as it reduces cholesterol. Wood Apple Shake is very easy to prepare.  You can make this shake  with or without milk. With cold milk make this cool cool wood apple shake and serve it at the breakfast.

Wood Apple Shake 

🔪Preparation Time : 10 minutes 🍴Servings : 2

INGREDIENTS:
 1 wood Apple1 cup of cold milk 4-5 tbsp sugar (or as required) 1 cup water (or as required) 
METHOD:
Crack the wood apple and take out the pulp. In a blender jar, take wood apple pulp, milk, sugar and water. Blend it into a fine shake. Enjoy! 

An Indian meal is incomplete without a chutney. Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc. 

Chutney recipes are very easy to prepare.  Most of the chutney recipes are prepared by grinding and are basically made from raw vegetables. Today I'm going to share a Peanut and Curry Leaves Chutney recipe which don't required any cooking. Serve this recipe at lunch or dinner with main course or with samosa or pakora in the evening with tea. 

Peanut and Curry Leaves Chutney  📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 15 minutes
INGREDIENTS:
1 cup peanuts1 bunch of curry leaves 5-6 green chillies 4-5 long coriander leaves Salt to taste water if required
METHOD: Wash curry leaves under running water. Soak peanuts in lukewarm water for 10 minutes. Drain and keep aside. In a small Chutney making ja…

Hey there!  I'm back with another pickle recipe.  The season of king of fruits is on. The raw mango pickle is very popular in India. Despite of continuous bad whether since last month, I somehow able to make a bottle of mango pickle last week and is now ready to serve. Raw mango pickle is my daughter's favorite pickle so how can I skip raw mango pickle from my list. As my first batch of raw mango pickle is ready to serve, I'm going to share the recipe with you. 


Mango pickle is a condiment made from raw mango, spices, salt and oil. For pickling I use mustard oil only.  There are many different methods of making mango pickle and among them this one is the simplest one. 
Mango Pickle 
📎Course : Pickle 📎Cuisine : Indian
INGREDIENTS:
7-8 raw mangoes 1 tbsp turmeric powder 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp mustard seeds 1/3 tsp fenugreek seeds1/2 tsp fennel seeds1/2 tsp hing or asafoetida1/2 tsp nigella seeds 1 tbsp red chilli powder 1 tbsp sugar 2 tbsp salt 1 or …

Today we visited Urban Palate situated at Khalihamari, Dibrugarh for a family lunch.  As today is Sunday, a lazy day, we wake up late in the morning and as such we were late for the lunch too. It was about 2p.m. and we were very hungry. So we decided to choose Urban Palate for our lunch as it's very easy to reach, at a very convenient place and got no problem for parking the car.

As we four (me, my husband and our two kids) reached the restaurant, it was almost empty but soon it was filled with many customers. I noticed that all the other customers were of young age and may be students.  So at first I was pretty confused about the type of this restaurant. Whether it's a family restaurant or a gathering place for youngsters.

In a dilemma I checked the menu. The menu is very unique and innovative that promises good things. It contains fast food, Chinese and main course in its menu. The menu was very well explained. But as I enquired, I found that many of the items in the menu were…

The season of raw mango is here. I waited for the whole year for raw mangoes as I love raw mangoes. Mango, the king of fruits is available only during summer and sweet and sour raw mango ice lollies can give the perfect refreshments during hot hot summer. No artificial color is added in these lollies. Raw mango is used to make these ice lollies together with some mint leaves, sugar, salt and some mild spices. Just blend all the ingredients and transfer into ice pop or ice lolly molds. If you don't have ice lolly molds, you can use paper cups and wooden sticks.

Also try Watermelon Ice Pops
Raw Mango Ice Lollies 

INGREDIENTS:
1 cups of raw mango peeled, seeded and diced. 5-6 finely chopped mint leavesPinch of cumin powder 1/2 tsp black salt 4 tbsp sugar 2 cups of water METHOD: In a blender blend all the ingredients until smooth. With the help of a stained, filter the liquid into a jar. Discard the remaining. Transfer the liquid into ice lolly  molds.Freeze until solid.

Colocasia is a tropical plant most commonly known as elephant ear or taro is very native to Assamese cuisine. The scientific name of colocasia leaves  is Colocasia esculenta. It is mostly cultivated for its roots. Colocasia leaves are also edible but it must be prepared correctly. Eating colocasia leaves may cause irritation. So boil colocasia leaves and throw the water before making any recipe in order to remove the oxalates that may cause irritation of the tongue. You can also soak colocasia leaves in salty water for few minutes in order to remove the toxic in it.

It is very important to add either any souring agent or black pepper to prepare any colocasia leaves recipe in Assamese cuisine. Adding souring agent or pepper reduces the irritation cause to the throat or tongue. Serving hot also reduces the irritation. As rice is our main food, we like to have this recipe as a side dish with steamed rice. 
Fish Curry with Colocasia and Black Pepper 

📎Course : Main Course  📎Cuisine : India…