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Boiled Jute Leaves

 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. 

List of Spices(মচলা) with their English and Assamese names

 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

Assamese Style Stir Fried Jute Leaves (MoraXaak)

 Hello everyone!  Hope you all are feeling well.  As the summer is here, it is better to eat light food which is not too hot and spicy for a healthy tummy, specially during day time. Cooking in summer is again a very stressful duty. So,  it is better to cook quick meal to avoid the hot kitchen during summer and to satisfy your belly. At this period of summer season traditional Assamese meal is really good to eat. Assamese food is less spicy and less oily and that's why is very healthy. One of the seasonal leafy vegetable found during summer is jute leaves .  Jute   is an edible leafy vegetable, rich in vitamins and fiber. Jute in  Assamese  called  Mora xaak .  There are two varieties of jute leaves found in Assam. One is little bitter in taste which is known as  Titamora . The other one which is not bitter is called  Mithamora . Today I'm going to share a simple and quick jute leaves recipe. In Assamese cuisine we knot 2-3 tender leaves of jute leaves with stems together, and

Assamese Style Jute Leaves Fritters ( Mora Xaakor Bor)

  Jute  is an edible leafy vegetable, rich in vitamins and fiber. Jute in  Assamese  called Mora xaak . There are two varieties of jute leaves found in Assam. One is little bitter in taste which is known as Titamora . The other one which is not bitter is called Mithamora . The difference between these two jute plants is that the stem of the bitter plant is black in colour while the colour of the other variety which is not bitter is white.   Jute leaves can be added in lentil soup. I add knotted jute leaves in lentil curry. We can make  Khar recipe with jute leaves. Today I'm going to share a fritter recipe of jute leaves. You can use any variety of jute leaves for making fritters. I have used mithamora in this recipe. Also check : Malabar Spinach Fritters Pumpkin leaves fritters  Night flowering jasmine leaves fritters Assamese Style Jute Leaves Fritters ( Mora Xaakor Bor) : 📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes INGR

Roasted Corn on the cob

  Roasted corn is a popular street food in India. Corn are available in India during monsoon season. During this period, street vendors are seen selling roasted corns which they usually roast on coal fire.  Corn can also be boiled, grilled, broiled, microwave or steamed. Corn is a versatile vegetable and because of its outstanding health benefits, corn is liked by many. Corn is high in fibre content. Corn is a good source of antioxidants and contains valuable B vitamins. It contains essential minerals such as zinc,  magnesium, iron, copper and magnesium.  Here's how to make roasted corn on the gas stove. Some salt, red chilli powder and squirt of lemon juice can make it more flavourful.  Roasted corn on the cob : 📎 Course :  Street food  📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes 🍴Servings :  2 INGREDIENTS: 2 ears of corn  1 lemon sliced into half  1/2 tsp red chilli powder  Salt to taste  METHOD: Tear or completely rem