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

 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

  Hello everyone ! I am back after a long time. As I was tested Covid-19 positive last October, so this break was much needed. But as I am back now, I will try to write new blog posts every week on different interesting and amazing food and recipe topics of Assamese cuisine.  As the second phrase of Covid has begun in many countries, we need to be more careful now and should follow strictly the guidances provided by World Health Organisation to protect ourselves and the people around us from caronavirus.  Here is a quick look at the precautions we need to follow strictly to prevent the spread of Covid-19: Keep physical distancing and wear a mask in public  where physical distancing is not possible.  Clean your hands often with soap and water. Use hand sanitizer and carry a hand sanitizer with you while going out.  Maintain a safe distance from person who is sneezing and coughing.  Don't touch your eyes, nose and mouth.  Seek medical attention if you have fever, caught or difficulti

Aghun  is one of the most important month of Assamese culture. The golden paddy fields give immense pleasure and happiness to the farmers. The months of  hard work turns into reward in terms of good crops and thereafter the time for celebration comes.  In Assam, rice is considered as the principal crop and is also the main food.  During the Assamese aghun month which fall during November  and December of English calendar month, the ripen rice crops are harvested. During this harvesting season, the people of Assam, specially on rural areas prepare a feast from newly harvested rice crops. The people of a neighborhood gather in an open field or sometimes at the farmer's house and celebrate the feast which is an extensive meal prepared in traditional ways to celebrate the first  meal of the fresh new harvest. As the feast is about new harvest crops, it is therefore called the no-khuwa feast.    No-khuwa is combination of two Assamese words no and khuwa . No means 'new' an

  Bottle gourd (Lagenaria siceraria) most commonly known as Lau in Assamese is a vine cultivated for its fruit which is consumed as a vegetable. Bottle gourd is also known as calabash, white-flowered gourd, long melon, New Guinea bean or Tasmania bean in different parts of the world. The young bottle gourd has light green coloured skin and white flesh inside. The young bottle gourd is used as a vegetable. Bottle gourd is harvested mature to be dried and used as a utensil specially in rural areas. These dried bottle gourd are used to store food items like salt, dry fish etc.  Bottle gourd is considered as one of the most healthiest vegetable that contains high water content (about 92%) and is a rich source of vitamin C,  K and calcium. Bottle gourd is low in saturated fat and hence helps lower down bad cholesterol level.  Calabash or bottle gourd are found in variety of shapes. Rounder varieties are called calabash and long bottle shaped varieties are called bottle gourd. In India, bo

Donut Shaped Potato croquettes are fried donut shaped potato rolls, coated in breadcrumbs, crispy from outside and soft from inside. These croquettes are actually very easy to make.  You can use your leftover boil potatoes to make it.  You can also add meat, vegetables, cheese or anything of your choice.  The only rule to make these croquettes are that you have to roll croquettes over breadcrumbs and fry in oil. Donut Shaped Potato Croquette   📎 Course :  Appetizer  📎Cuisine :  World 🔪Preparation Time :  20 minutes ♨Cooking Time :  20   minutes 🕞Total :  40 minutes 🍴Servings :  4 INGREDIENTS: 2 big potatoe 1 cup bread crumbs  1 chopped onion  2 chopped green chillies  1/2 inch chopped  ginger  2 chopped garlic cloves  1/2 cup chopped carrot and beans 2 tbsp chopped coriander leaves  1/2 tsp cumin powder  1/2 tsp garam masala powder  1/2 tsp red chilli powder Salt to taste  Oil to fry  METHOD: First in a pressure cooker take the potatoes and add enough water to cover the potatoes.

  Mati mahor dail or split black gram is very widely used in Assamese cuisine. Rich in protein, fat and carbohydrates, split black gram is used in Assamese cuisine in many different dishes. Mati mahor khar (black gram khar), sobai jwng oma gwran jwng (smoked pork with black gram), sobai jwng dao bedor (chicken with black lentil) are few recipes of black gram of Assamese cuisine.  Assamese style mati mahor dail omita aru ada paat diya (Black gram with papaya and ginger leaves) is a simple black gram recipe  that can be served in main course with steamed rice. The use of ginger leaves make the curry extremely aromatic.  Ginger is one of the most widely used spice world wide. Ginger leaves (ada paat) are edible leaves. Ginger leaves have a less pungent ginger flavour and are commonly used as a spice. But ginger leaves are tough to chew and therefore sliced or chopped before adding into any curry. Ginger leaves are used in dishes just to enhance the flavour of the curry. In Assamese cuisi