Skip to main content

Posts

Featured Post

Neem Leaves Fritters

Do you love to eat bitter food. Well for many it's very hard to swallow bitter food. Azadirachta indica, most commonly known as neem tree has lots of medicinal value. It's leaves has a bitter taste and has been used in Ayurveda from ancient times in India. Neem leaves has anti bacterial properties which can help in many skin problems. Fresh neem leaves paste can be used in treating few skin problems like insect bites, pimples, itching etc. Like other bitter food, neem leaf is also good for liver function.

You can chew neem leaf raw or by stir frying.  But if you make fitters of neem leaves by dipping into a batter and then frying on hot oil,  you'll not find it too bitter . Here I'm sharing a simple recipe of neem leaves fritters . Do try this, I'm sure you'll definitely like it.


Neem Leaves Fritters đŸ“ŽCuisine : Indian đŸ”ĒPreparation Time : 5 minutes ♨Cooking Time : 5 minutes  🕞Total : 10 minutes


INGREDIENTS:
 10-12 neem leaves  1/2 cup chickpea flour  1 tbsp rice fl…
Post a Comment
Read more
Recent posts

Steamed Sticky Rice Cake with Coconut (āĻ­াāĻĒāĻ¤ āĻĻিā§Ÿা āĻŦā§°া āĻšাāĻ‰āĻ˛ āĻ†ā§°ু āĻ¨াā§°িāĻ•āĻ˛ā§° āĻ•েāĻ•)

Sticky rice in Assamese Bora saul (āĻŦā§°া āĻšাāĻ‰āĻ˛) is a variety of glutinous rice found in Assam. Bora saul is mostly used during Bihu festivals to make til pitha, narikol pitha and ghila pitha (rice cakes). Sticky rice is an important ingredient of Assamese cuisine. Assamese like to eat boiled sticky rice also with curd and jaggery(jolpan) and also with meat or vegetables. Assamese cuisine is different from the mainland India and is  very similar to Southeast Asian cuisines.


Yesterday I made a steamed sticky rice cake with coconut.  It's a very simple recipe. During Bihu, after making pitha, we used to make this sticky rice cake from the leftover sticky rice powder at my mother's place. Assamese like to serve this cake with tea only as dessert or sweet at the end of the meal is generally not practised. But sticky rice cake is a perfect recipe to serve  as a dessert.
Steamed Sticky Rice Cake with Coconut 
📎Course : Dessert  📎Cuisine : Assamese (Indian)  đŸ”ĒPreparation Time : 5 minutes ♨…
Post a Comment
Read more

Indian style Veg Pizza on Tawa

Pizza without using oven is possible.  We can make pizza on tawa or pan. It's very simple and need not much afford.

In my previous post I shared the recipe of how to make pizza base at home without using oven. From two cups of flour I made four medium sized pizza base.  Using those pizza base I made one veg pizza for me and my husband, one simple chicken pizza for my son and one sweet corn pizza for my daughter. But if you don't want to make your own pizza base at home you can  buy pizza base from the store.



The procedure of making these pizzas are the same.  So today I'm going to share the recipe of veg pizza which I made without using oven.

Indian style Veg Pizza on Tawa :

📎Course : Main Course  📎Cuisine : World  đŸ”ĒPreparation Time : 15 minutes ♨Cooking Time : 20 minutes  🕞Total : 35 minutes
🍴Servings : 1

INGREDIENTS:

1 medium sized pizza base 1 medium onion, chopped in small squares 1 small tomato, chopped in small squares 1  or 2 garlic cloves, finely chopped 1/4 cup of sweet…
Post a Comment
Read more

Simple Pizza base Recipe made on Tawa (āĻ…āĻ­েāĻ¨ āĻŦ্āĻ¯ā§ąāĻšাā§° āĻ¨āĻ•ā§°াāĻ•ৈ āĻŦāĻ¨োā§ąা āĻĒিāĻœ্āĻœা āĻŦেāĻš)

Pizza base is a flat shaped bread. You can buy pizza base from the store but making pizza base at home is not that tough one. I made simple pizza base today on tawa. I'm thinking of making pizza in the evening using these pizza bases, the recipe of which I'll share later.  Today I'm going to share simple pizza base recipe made without using oven.

Simple Pizza base Recipe made on Tawa ( āĻ…āĻ¸āĻŽীā§ŸাāĻ¤ ā§°েāĻšিāĻĒি āĻ¤āĻ˛āĻ¤ āĻĒাāĻŦ)

📎Course : Main Course  📎Cuisine : World  đŸ”ĒPreparation Time : 15 minutes ♨Cooking Time : 20 minutes  🕞Total : 35 minutes
🍴Servings : 4

INGREDIENTS:


2 cups maida (all purpose flour) ( 2 āĻ•াāĻĒ āĻŽāĻ‡āĻĻা)1 teaspoon yeast ( 1 āĻšাāĻš āĻšাāĻŽুāĻš āĻ‡āĻˇ্āĻŸ)1/2 teaspoon salt (1/2 āĻšাāĻš āĻšাāĻŽুāĻš āĻ¨িāĻŽāĻ–)1 teaspoon sugar (1 āĻšাāĻš āĻšাāĻŽুāĻš āĻšেāĻ¨ি)2 tablespoons semolina (2 āĻšাāĻŽুāĻš āĻšেāĻŽāĻ˛িāĻ¨া)1 tablespoon olive oil / vegetable oil (1 āĻšাāĻŽুāĻš āĻ¤েāĻ˛)1 cup lukewarm water (or as required) (1 āĻ•াāĻĒ āĻ•ুāĻšুāĻŽীā§Ÿা āĻ—ā§°āĻŽ āĻĒাāĻ¨ী)
METHOD:
In a bowl take maida, yeast, salt, sugar, semolina and oil. Mix well. Add lukewarm water and make a soft dough. …
Post a Comment
Read more

Fish Egg Bhurji | Scrambled Fish Egg and Bamboo shoots

My blog has completed 3 years of its blogging journey this August, but the blog still needs to grow and I have still need to learn many things. This is the first post of the 4th year of my blogging journey and it is about a simple recipe of scrambled fish egg or fish egg bhurji . I made this recipe little special by adding "khorisa"- grated and fermented bamboo shoots. 

Fish usually lay eggs during monsoon season. Therefore there is a ban on fishing during monsoon in local rivers and ponds in Assam so that the local fishes do not get extinguished. The exported fish and fish from the fisheries are available in the market and fish roe or fish eggs are also widely available during the season. It is usually served as fritters, or as deep fried or shallow fried. Making scrambled fish eggs is very easy and it tastes very yummy.

Monsoon is also the season for bamboo shoots. During this season the raw bamboo shoots are widely available and therefore we preserve it in bottles for ferme…
Post a Comment
Read more

Assamese Papaya Khar Recipe / āĻ…āĻŽিāĻ¤াā§° āĻ–াā§°

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. This khar extract is preserved in bottles and then used to make khar recipes. A traditional Assamese meal begin with khar. There are many different khar recipes and among them Papaya khar is very popular.
*To know how to prepare khar click here Assamese Papaya Khar Recipe / āĻ…āĻŽিāĻ¤াā§° āĻ–াā§° 

📎Course : Side dish
📎Cuisine : Assamese  đŸ”ĒPreparation Time : 5 minutes ♨Cooking Time : 15 minutes  🕞Total : 20 minutes
🍴Servings : 2

INGREDIENTS:
1 cup chopped papaya 3-4 chopped garlic cloves 1-2 tbsp Khar 1 tbsp mustard oil Salt to taste METHOD: Boil papaya in a pressure cooker for 1 or 2 whistles. In a pan heat mustard oil. Add chopped garlic cloves. When crackling, pour everything from the cooker. Add khar and salt Mix well and in medium heat cook for few minutes until papaya pieces  become tender. Remove from heat.Serve at lunch with rice.
Post a Comment
Read more

Gharuwa : Ghost Chilli Pickle Review / āĻ˜ā§°ুā§ąা : āĻ­োāĻŸ āĻœāĻ˛āĻ•ীā§Ÿা āĻ†āĻšাā§° - āĻāĻŸি āĻ¸āĻŽীāĻ•্āĻˇা

*This post is not a sponsored post but an honest review. At a glance :
Gharuwa is a Morigaon, Assam based pickle producer and supplier company managed by Pranab Singha and his team. The word 'gharuwa' means homemade. So the aim of the company is to give a homemade taste to its customers. Although they produce lemon(āĻ¨েāĻŽু), Indian olives(āĻœāĻ˛āĻĢাāĻ‡) and jujube(āĻŦāĻ—ā§°ী) pickles, their ghost chilli or bhut jolokia pickle is more famous and in demand.

My Review on Gharuwa : Ghost Chilli Pickle / āĻ˜ā§°ুā§ąা : āĻ­োāĻŸ āĻœāĻ˛āĻ•ীā§Ÿা āĻ†āĻšাā§° - āĻāĻŸি āĻ¸āĻŽীāĻ•্āĻˇা -
I received two sample bottles of Gharuwa bhut jolokia pickle two weeks ago from the owner of Gharuwa. Since then I have tasted it several times at my lunch and dinner with rice. As I love making pickles, I too have a couple of bhut jolokia pickle bottles stored in my kitchen. I'm making bhut jolokia pickles from many years and I use mustard oil for making this pickle. I have noticed that the hotness of bhut jolokia decrease after making pickle.  The musta…
Post a Comment
Read more