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

Pirali paleng (talimum fruticosum) is a leafy vegetable which is used in making fish curry recipe in Assamese cuisine. Make a delicious Assamese style fish curry with pirali paleng, taro root and tomatoes . Check the recipe below.  Pirali paleng (talimum fruticosum)  Assamese Style Fish Curry With Taro Root And Pirali Paleng   📎 Course :  Main course 📎Cuisine :  Assamese  🔪Preparation Time :  10 minutes ♨Cooking Time :  20 minutes 🕞Total :  30 minutes  🍴Servings :  2 INGREDIENTS: 2 pieces of fish (any)  1 bunch of pirali paleng  1 taro root  1 tomato (chopped) 2 green chillies, chopped  1/2 tsp panch phoron  1/2 + 1/2 tsp turmeric powder  3+1 tbsp oil 1 cup water and salt to taste   METHOD: Wash pirali paleng leaves under running water and chop it roughly. Keep aside.  Peel taro root, make small pieces. Wash under running water and keep aside.  Rub fish pieces with salt and turmeric. In a pan heat oil. Fry fish pieces, drain and keep aside.  In the remaining oil add panch photon.

  Capsicum also known as bell pepper  available in red, yellow and green colours are cultivated worldwide and used in many cuisines. Capsicum can be eaten raw and cooked. It can be stir fried, stuffed and roasted. Capsicum fritters are very tasty and very easy to prepare. Pieces of capsicum are dipped into a spicy chickpea batter and then fried till golden brown or till crisp. Capsicum fritters can be served as a snack or as a side dish with rice in lunch or dinner.  Beside taste capsicum is a great source of fiber, vitamin A, vitamin C, manganese and potassium. Here in this recipe I have used green colour capsicum.  Capsicum Fritters | Bell Pepper Fritters  📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  10 minutes  🕞Total :  15 minutes INGREDIENTS:  1 green capsicum   1/2 cup chickpea flour   1 tbsp rice flour or semolina    1/4 tbsp cumin powder    1/4 tbsp coriander powder    1/4 tbsp red chilli powder   salt to taste   oil to fry METHOD: Cut capsicum lengthw

Assamese call it poita bhat , Bengalis call ponta bhat , pakhala in Odisha, geel bhat in Bihar, pazhankanji in Kerela and palaya sadam or palayathu or neeragaram in South India. Known by different names in different regions in the Indian subcontinent, fermented rice is a dish consumed by different communities of India in their own style since ancient times. The leftover cooked rice is soaked in water for overnight for fermentation. The next day it is served in  breakfast.  Traditionally Assamese poita bhat is served with mashed potato ( aloo pitika) or mashed grilled fish ( pura masor pitika) .The fermented rice is served in bell metal bowl and little raw mustard oil,  chopped chillies, chopped onions, few drops of lemon juice and pinch of salt is added to it before serving. As water is added to the cooked rice, we also call it paani bhat . Paani means water and bhat means rice which means watered rice .  Poita bhat   was known as "the poor man's breakfast" in an