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Semolina and Coconut Ladoo | Suji and Coconut Ladoo

This coconut suji ladoo or semolina and coconut ladoo is a very delicious Indian sweet dish. This suji ladoo is generally made during festivals like Diwali. It's very easy to prepare but the procedure is little longer. You need to roast semolina first in order to remove it's raw taste. Use fresh grated coconut if possible.  The sugar must be very finely ground. You can make superfine sugar at home by using the food processor. Serve these ladoos as a dessert or with an evening cup of tea.

Semolina and Coconut Ladoo | Suji and Coconut Ladoo 

📎Cuisine : Indian 🔪Preparation Time : 10 minutes ♨Cooking Time : 30minutes 🕞Total : 40 minutes
🍴Servings : 20

INGREDIENTS:

1 cup semolina or suji 2 cups of fresh shredded coconut 1 cup sugar 1 cup milk1/4 cup ground nuts 1/2 tsp cardamon powder METHOD: Dry roast ground nuts in a pan. Remove from heat and with the help of the palm of your hand remove the skin of the ground nuts. Keep aside. Dry toast semolina in a pan on low heat for 3 minutes. …

ফুড ব্লগ এটা কিদৰে খুলিব (How to Start a Food Blog)

ফেচবুকত বিভিন্ন খাদ্য গোট বোৰ বাঢ়িছে আৰু লগতে বাঢ়িছে ধুনিয়া ধুনিয়া খাদ্যৰ ফটো আৰু ৰেচিপি সমূহ|অসমত টেলেণ্টৰ অভাৱ নাই বুলি কথা এষাৰ প্ৰায়ে শুনা যায়| সকলো ক্ষেত্ৰতে অসমীয়া সকল আগবাঢ়িছে যদিও ফুড ব্লগিংৰ ক্ষেত্ৰত সংখ্য একেবাৰে নগন্য| ইয়াৰ বিপৰীতে খাদ্য আৰু ৰেচিপি সম্বন্ধীয় ইউটিউবাৰৰ সংখ্যা বহুত বাঢ়িছে| ইউটিউবত ভিডিয়ৰ দ্বাৰা ৰেচিপি এটা প্ৰদৰ্শন কৰা হয় কিন্তু যি সকলৰ ফুড ফটোগ্ৰাফীৰ ওপৰত ৰুচি আছে, তেওঁলোকৰ বাবে ব্লগিং এটা উত্তম মাধ্যম| ইয়াৰ উপৰিও বহুতে ৰেচিপি এটাৰ ভিডিঅ চোৱাতকৈ ৰেচিপি পঢ়ি ভাল পায়| তেনে ক্ষেত্ৰত অসমীয়াত ৰেচিপি বিচাৰি গুগলত চাৰ্চ কৰিলে দেখা যায় যে অসমীয়া ফুড ব্লগৰ সংখ্যা তেনেই নগন্য| এই ক্ষেত্ৰত ফুড ব্লগ এটা কিদৰে খুলিব লাগে বহুতে নাজানিবও পাৰে| সেয়েহে মই কেইটিমান ব্লগ পষ্টৰ  জৰিয়তে ফুড ব্লগ এটা কিদৰে খুলিব পাৰি তাৰ বিষয়ে আলোচনা কৰিম|ফুড ব্লগ এটা খোলাৰ আগতে আমি প্ৰথমে জানি লব লাগিব ফুড ব্লগ মানে কি ? সেয়েহে মোৰ প্ৰথম পষ্ট টোত আজি ফুড ব্লগ আৰু ব্লগিং নো কি হয়, সেই বিষয়ে আলোচনা কৰিম|

ব্লগ মানে কি ?

ব্লগ (blog) হৈছে  ইংৰাজী weblog  ৰ সংক্ষিপ্ত শব্দ| ব্লগ হৈছে এক ধৰনৰ অনলাইন …

Indian Style Bread Cutlet Recipe

Indian style bread cutlet can be a great evening snack with a cup of tea. These  yummy bread cutlets are very easy to make and can also be made from leftover bread. You can also add any vegetables of your choice.

* You can also try 
• Bread and Biscuit Pudding
• Bread pulao
• Bunny Chow
• Cheese corn toast
Indian Style Bread Cutlet Recipe
📎Course : Snacks  📎Cuisine : Indian 🔪Preparation Time : 20 minutes ♨Cooking Time : 20minutes 🕞Total : 40 minutes
🍴Servings : 4

INGREDIENTS:

2 big potatoe3 bread slices 1 chopped onion 2 chopped green chillies 1/2 inch chopped  ginger 2 chopped garlic cloves 1 pinch of turmeric powder 1/2 tsp cumin powder 1/2 tsp garam masala powder 1/2 tsp red chilli powder 2-3 tbsp chickpea flour Salt to taste 3-4 tbsp oil 
METHOD:

First boil potatoes in a pressure cooker. Cut into 3/4 parts of the potatoes. Add enough water to cover the potatoes. Cook for 2-3 whistles. Remove the cooker from heat and let it cool itself. Now take out the boiled potatoes and let them becom…

Assamese Style Shrimp and Bottle Gourd Curry

Shrimp and bottle gourd curry is a very delicious recipes. I cooked this recipe in Assamese style. The basic ingredients of this recipe are bottle gourd  and shrimps. I gave it an Assamese touch by adding  Khar in it.

Now,  what is khar ?

-  khar is an alkali prepared from sun dried skin of some varieties of banana.  It is prepared by filtering the water from the burn ashes of the skin of the banana. It is preserved in bottles and can be used for months. It sounds bizarre but Assamese people are using khar as a cooking ingredient since time immemorial when salt was not discovered. It is believed that khar cleanses the stomach. A traditional Assamese meal begin with khar. It is served with rice.

• How to make Khar
• Doron bon khar recipe
• Papaya khar recipe

Assamese Style Shrimp and  Bottle Gourd Curry 


📎Course : Main Course  📎Cuisine : Indian/ Assamese  🔪Preparation Time : 20 minutes ♨Cooking Time : 20minutes 🕞Total : 40 minutes
🍴Servings : 2
INGREDIENTS :

2 cup chopped bottle gourd200 …

Assamese Style Fish and Chinese Mellow (Lofa Xaak) Curry

Lofa xaak which is called Chinese mellow in English is one of the gift of winter.
There are many greens available during winter and lofa xaak is one of the most healthiest leafy vegetable loved by Assamese people. Fish and lofa xaak curry is a very tasty fish curry recipe  that everyone of my family love to eat. As in every other Assamese masor tenga or Assamese fish curry, in this fish curry also,  we need to add a  souring agent  to make the curry sour. We can add bogori (Zizyphus jujuba), yet another winter special fruit of Assam. But in this recipe I added suka xaak or sorrel leaves, again an another special leafy greens of winter season. Serve this fish curry at lunch or dinner with hot steamed rice and enjoy the goodness of winter.

Fish and Chinese mellow (lofa xaak) 
📎Course : Main Course  📎Cuisine : Assamese  🔪Preparation Time : 10 minutes ♨Cooking Time : 25minutes 🕞Total : 35 minutes
🍴Servings : 2

INGREDIENTS:
2 pieces of fish (any) 1 bunch of Chinese mellow (lofa xaak) 1 cup o…

Culinary Travel Tips

" The best way to know a city is to explore it's  cuisine and to eat like a local."
Writing about culinary travel reminds me of Late Anthony Boudrain , the gifted chef who is well known for his culinary journey around the world. The World is so beautiful and there are so many amazing places around the Globe to see. The World  is full of wonderful places from majestic waterfalls to sea beaches , from lost cities to mysterious landmarks.  from skyscrapers to dense forests. These things always fascinated every travelers.People travel for many reasons. For some in order to escape from the monotony of everyday life and for some to explore some new destination around the Globe. But travel doesn't mean only to some far-flung exotic destination of the Planet but it can be to a local neighborhood that you have not explored.

Food tourism is one of the fastest growing travel trend . Every corner of the Planet has its own unique cuisine . A travel cannot complete without food. Tr…

Green Chutney/ Coriander leaves and Green Olives Chutney

This green chutney is a speciality of winter season made from fresh coriander leaves and green olives. I like this chutney with pakoras (fritters). But it can also be served with french fries, nuggets and momos.  This chutney can also be served as a side dish with any Indian meal.

Green Chutney Recipe:
📎Course : side dish /dip 📎Cuisine : Indian 🔪Preparation Time : 5 minutes ♨Cooking Time : 0minutes 🕞Total : 5 minutes
🍴Servings : 3-4

INFREDIENTS:

 1 cup chopped coriander leaves 2 mature green olives 2 green chillies 1 small piece of ginger Salt to taste
METHOD:


In a blender jar take all the ingredients.  Add little water if required.Blend it in a smooth paste.Now  the green chutney is ready to serve.

 *You can add more chillies if you like . It's taste is little hot little sour. You can add little vinegar if you want to store it for a couple of days. Store it in the refrigerator.  Whenever you want just take out from the refrigerator and serve it.


Assamese Anguli Pitha Recipe

Anguli pitha is a finger shaped recipe made from rice flour.  The Assamese word 'anguli' means fingers and 'pitha' is a type of rice cake. It's an Assamese style recipe that can be served as breakfast(jolpan) or as a snack with the evening cup of tea.

The recipe anguli pitha requires little time to prepare.  As today is Sunday, a holiday, I decided to prepare this recipe for breakfast. It's a very simple and less spicy recipe. This recipe that I am going to share is a salty one but there is one sweeter version of this anguli pitha recipe, which I will share some other day. The type of rice that I am using is called 'lahi chawl' in Assamese which I received from my maternal uncle who is a farmer and he grows rice on his own paddy field. You can use any other type of rice also.  You can also use ready-made rice flour available in the market.  But I preferred to make it myself and therefore I soaked 1 cup of rice on Saturday night to prepare anguli pitha.

Paneer Tikka (Grilled Cottage Cheese)

Paneer Tikka is an Indian dish made from cottage cheese cubes marinated in different Indian spices and grilled in a tandoor, microwave or tawa. We can also add pieces of onion, capsicum and tomato in this recipe. You can serve paneer tikka as a starter.

This is probably my last blog post of 2019. Only couple of hours left for 2020 while I'm typing this recipe. The whole day I was very busy. From evening onwards I prepared many dishes as a part of year ending celebration. I made only vegetarian food today. Today is tuesday and in India  tuesday is considered as a holy day and therefor many Indians eat vegetarian food on tuesdays. We too eat vegetarian food on tuesdays but we have a different reason for it.  As my father-in-law died on tuesday,  we don't eat non-vegetarian food on tuesdays.

As a part of year ending celebration, I prepared panipuri in the evening followed by mixed chat. 





Then I prepared paneer tikka for starter for the dinner.  For the main course I cooked tawa r…

Fish and False Roselle leaves Curry

The false roselle or Hibiscus acetosella is a similar plant like roselle. The difference is that the leaves of false roselle are red in colour and roselle leaves are green in colour. The false roselle leaves has also sour taste just like the roselle leaves.  So like fish and roselle leaves curry  we can also make fish and false roselle leaves curry. 

Fish and False Roselle leaves Curry 
📎Course : Main Course  📎Cuisine : Assamese 🔪Preparation Time : 5 minutes ♨Cooking Time : 20 🕞Total : 25 minutes
🍴Servings : 3

INGREDIENTS: 3 pieces of fish (any) 1 bunch of false roselle leaves 3 big pieces of taro 2 tbsp red lentil 1/2 tsp fenugreek seeds1/2 + 1/2 tsp turmeric powder 2 green chillies chopped 2 tbsp oil Salt to taste METHOD: Wash the fish pieces under running water. Rub fish pieces with 1/2 tsp of turmeric and salt. In a pan heat oil. Fry fish pieces and keep aside. Don't throw the remaining oil. In the meantime rinse red lentils. Break off the false roselle leaves on its base. Wash a…

Assamese dailot diya mas recipe : Assamese style fish and lentil curry

Dailot diya mas or fish and lentil curry does not sound so cool but it is one of the easiest fish curry recipe of Assamese cuisine. When making fish and lentil curry the most important thing is the use of souring agents.  The lentil curry must be sour when you make fish lentil curry. The procedure of cooking is the same in making different fish and lentil curries with different souring agents. Here in this recipe I am using modhuxulung leaves and roselle. Modhuxulung is a plant whose leaves are used in cooking in Assamese cuisine.  It has a sour taste and therefor used in making Assamese masor tenga or Assamese sour fish curry. Roselle has a wide use in Assamese cuisine.  Both it's leaves and fruits are used to make sour fish curries. In this sour fish curry recipe I am using roselle fruit together with modhuxulung as the souring agent.

Assamese dailot diya mas recipe : Assamese style fish and lentil curry 

📎Course : Main Course  📎Cuisine : Assamese 🔪Preparation Time : 5 minutes ♨C…

Pork with Roselle (Tengamora)

Roselle (টেঙামৰা) or Hibiscus  is used as a vegetable in Assamese cuisine. Roselle leaves are used to a make sour fish curry. Roselle fruits are also used in making fish and lentil curries. The red calyx of roselle fruits are use to make Roselle jam. Today I have tried pork with roselle and the result is fantastic. I have used red calyx of roselle fruits.  It also has a sour flavor. You can also cook pork with roselle leaves.

If you like pork then you can also try pork with mustard greens.

Pork with Roselle recipe 
📎Course : Main course
📎Cuisine : Assamese  🔪Preparation Time : 10 minutes ♨Cooking Time : 30 minutes 🕞Total : 40 minutes
🍴Servings : 2
INGREDIENTS:

500 gms pork6-7 big and mature roselle fruits 1/2 tbsp ginger-garlic paste1 onion, chopped1/2 tsp turmeric2 green chillies chopped 2 tbsp mustard oilSalt 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. Separate the …

Roselle Jam

Roselle (টেঙামৰা) or Hibiscus is used in Assamese cuisine to make fish curries and sour lentil curries. Both roselle leaves and fruits are used for this purpose. We can also make pickle and a very decisions sour tea from roselle fruit. Yesterday I made roselle jam from the red calyx of roselle fruit. It's very simple to make and can be served in breakfast by making jam bread or jam sandwich.

Roselle Jam Recipe 

📎Cuisine : World 🔪Preparation Time : 15 minutes ♨Cooking Time :  1 hour15 minutes 🕞Total : 1 hour 30 minutes
🍴Servings : 10

INGREDIENTS:

250 gms of roselle fruit 2 cups of water 1/2 tbsp vinegar 2 cups of water
METHOD:

First wash the roselle fruits under running water. Separate the red calyx from the seedpod. In a pressure cooker take red calyx and add 2 cups of water. Close the lid. In high heat cook for two whistles. Remove from heat.Now pour everything from the cooker in a saucepan.Add sugar. Over a gentle heat cook until sugar dissolves completely by stirring continuously. Co…