Skip to main content

Small fish cooked in turmeric leaf | Halodhi patot diya mua maas


   We Assamese people love fish, whether big or small. The mighty river Brahmaputra and its sub-rivers are wonderful sources of some good river fish. The local fishermen sell those in local markets. There are demands of exported fish from other parts of India also. But local fishes taste better. Small fish are also found in ponds. When it rains during summers the paddy fields also filled with small fishes. The local boys used to catch them and sell them in local markets.
         We can cook small fish in many different ways. We can make curries, fry in oil or smoke in fire. Cooking small fish in banana leaf or turmeric leaf is a wonderful idea. It requires very less amount of oil. These recipies taste superb and are also very healthy.

The recipe of small fish cooked in turmeric leaf | Halodhi patot diya mua mas


INGREDIENTS:

  • 150 gms of small fish
  • 2-3 turmeric leaves
  • 1/2 tbsp turmeric powder
  • 1/2 tbsp mustard oil
  • Salt to taste


For garnishing:

  • 2 onions chopped
  • 4-5 whole green chillies
  • Chopped coriander leaves


METHOD:


  1.    I am using in this recipe very small tiny fish called 'mua mas'. Clean and wash fishes properly under running water.  Now rub fish with salt, turmeric powder and oil.
  2.      Now wash turmeric leaves and place them in a non stick tawa. If the tawa is not non stick then rub tava with 1/2 tbsp mustard oil. I am using here a simple tawa, not non stick.
  3.     Now place the fishes on the turmeric leaves. Spread the fishes so that every fish cook well and gets equal amount of  heat.
  4.     Cover the tawa and in low heat cook for half an hour. After half an hour turn over the fishes carefully and again cover the tawa. Cook for another ten minutes.
  5.  In this entire process the atmosphere filled with beautiful aroma of turmeric leaves.  It is mouthwatering. Now the fishes are ready to serve.
  6.   Garnish with onions, green chillies and coriander leaves.




Comments

Post a Comment

Popular posts from this blog

Green Tomato Pickle

Hey there!  here I'm back with another pickle recipe.  Sweet, sour and spicy green tomato pickle is very easy to prepare.


Green tomatoes are the unripe tomatoes which are firm and sour. If you have green tomatoes and searching for recipe ideas than I have got two simple green tomato chutney recipes for you > click here

I love eating green or raw tomatoes.  Red tomatoes are available throughout the year but green tomatoes are quite seasonal. Today I got a basket of green tomatoes from my father and so I decided to make this pickle recipe.
Green Tomato Pickle 
📎Course : Pickle 📎Cuisine : Indian
INGREDIENTS:
7-8 green tomatoes 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp mustard seeds 1/3 tsp fenugreek seeds1/2 tsp fennel seeds1/2 tsp hing or asafoetida1/2 tsp nigella seeds 1 tbsp red chilli powder 2 tbsp sugar 1/2 tbsp salt 1/2 cup mustard oil 1/2 tbsp white vinegarMETHOD: Wash the green tomatoes under running water.  Wipe the tomatoes with a dry cloth. Slice the green tomatoes…

Jackfruit Ice-cream

Make jackfruit ice-cream with just three ingredients. Jackfruit is the largest fruit of the world. It grows in the tropical regions of the world. The unripe fruit is used as a vegetable and the ripe fruit is sweet. Jackfruit is a good source of vitamins and minerals. As it is available during summer, we can make a tasty ice-cream from jackfruit. Sharing a simple and no cook jackfruit  ice-cream recipe below.

Jackfruit Ice-cream 
INGREDIENTS:
10-12 jackfruit pods 1 cup heavy cream   1/2 cup sugar 2 tbsp chocolate chips (optional) 
METHOD:

In a bowl take out the white fiber from the jackfruit pods. Discard the seeds. Now in a blender jar take the jackfruit fiber and sugar. Blend into a smooth puree.  Whisk the cream till thick. Add jackfruit puree in the cream and mix well. Add chocolate chips. Keep it in the refrigerator and freeze overnight. Scoop and serve.Enjoy! 

Iron-Rich fish curry with spinach

Every second woman in India is anemic.  Anemia is a disease  caused due to lack of iron in diet.  So we should  include iron-riched food in our everyday diet.

The symptoms of iron deficiency  are of ofen feeling  tired,  pale skin,  hair fall, easily breakable  nails etc.  Anemia or iron deficiency  reduces working  capacity of an women. So we should always include iron riched food  for  a balance  diet.

Spinach is one of the richest source of iron.  So as the fish is also a great source of iron.

Here I am sharing two fish curries with spinach.  The procedure of making these fish curries are almost same.  In one fish curry I am using modhuxuleng and in the other tomato.

Modhulxulend or polygonum microcephalum is a green leafy vegetable  found in Assam.  It's  taste  is sour and is used to make fish curry and chutney.  If this vegetable  is not available , use tomato.

You can use any fish, big or small as fish is a great source of iron.  In the first recipe I am using big fish piec…

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name. 





       Assamese name = English name  Lai xaak(লাই শাক)= Mustard green Paleng xaak(পালেং শাক)= Spinach Horiyoh xaak(সৰিয়হ শাক)= Mustard plant Dhekia(ঢেকিয়া)= Fiddlehead ferns Meethi xaak(মিথি শাক)= Fenugreek greensMati kaduri(মাটি কাডুৰি)= Sessile joyweed Lofa xaak(লফা শাক)= Chinese mellow  Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort Sofguti(চফগুটি)= Fennel Dangbodi(ডাংবদি)= Yard long been Kolmou(কলমৌ)= Water spinach Titamora(তিতামৰা)= Jute plant Tengamora(টেঙামৰা)= Roselle Bhekuri(ভেকুৰী)= Indian nightshade Squash(স্কচ্)= Chayote squash Bahgaj(বাহঁগাজ)= Bamboo shoots Betgaj(বেতগাজ)= Rattan shoots Sojina(চজিনা)= Drumstick Maan-dhania(মান ধনিয়া)= Long coriander Mosondori(মচন্দৰি)= Heart leaf Bhedai lota(ভেদাইলতা)= Skunk vine Zilmil(জিলমিল)= White goosefoot Moricha(মৰিচা)= Amaranth Khutura(খুতুৰা)= Green amaranth Oolkobi(ওলকবী)= Kohlrabi Kosu(কচু)= Taro / colocasia Kath aloo(কাঠ আলু)= Y…

Simple mutton curry in pressure cooker

Pressure cooking process is faster than the conventional methods of cooking. It saves time as well as energy.  Pressure cooking is my everyday businesse. I cook rice and lentil in pressure cooker everyday.  Beside rice and lentil I use pressure cooker to boil potatoes and vegetables,  to make pulao and briyani and of course pressure cooker is good to cook mutton.

This mutton curry in pressure cooker is a simple and quick mutton curry recipe that I used to make in my busy days. As mutton takes time to cook, pressure cooking makes it easy and faster.  This recipe is also good for beginners who want to cook mutton curry. This is an Indian style mutton curry recipe.  It can be served with rice or roti.

INGREDIENTS :


400 gms mutton pieces 2 big potatoes 2 big onion chopped1 tbsp ginger garlic paste 1 small tomato chopped 1/2 tsp turmeric powder1/2 tsp cumin powder 1/2 tsp red chilli powder 1/2 tsp garam masala powder2-3 tbsp mustard oil Salt to taste

METHOD :


 Wash mutton pieces in running wa…

SalemMango: Pure Buffalo Ghee and Pure Cow Ghee Review

At a Glance:

salemmango.com is well known for its mango supply. It's an online company which supply naturally ripend, chemical-free, hand picked mangoes directly to their customers through online order. Besides mangoes the company also supply some organic products like sugar, jaggery,  dairy, honey etc. The company delivers accross India within 5-7 business days and free delivery across Tamil Nadu.

An introduction to SalemMango Pure Buffalo Ghee & Pure Cow Ghee:

● SalemMango Pure Buffalo Ghee & Pure Cow Ghee are prepared using traditional methods by the villagers without using any machineries or adultrate.

● SalemMango ghee are made with 100% organic butter acquired from grass fed buffalos and cows.

● The cost of Pure Buffalo Ghee is Rs. 250 (per 250 gms). But the company Is offering  Rs. 189 (per 250 gms).

MY REVIEW:

Ghee is used as a cooking medium in India since time immemorial. Pure cow ghee is used in Havan ( Homa) , as it is the important ingredient of havan. I started…

Bread pulao

No one can deny that everyone has two pieces of  bread left in the bread bin which you will throw up in the dustbin next morning. So you can make this delicious  bread  pulao in just a few minutes from those leftover breads.  You can also use leftover cooked veg sabji or leftover cooked meat pieces in this recipe. You can also use leftover vegetables from your refrigerator. You may have two three pieces of beans, carrots, cauliflower or broccoli leftover in the refrigerator.  So let's make a delicious leftover Indian style  bread pulao recipe in a few minutes.

Bread Pulao Recipe 
📎Course : Snacks  📎Cuisine : Indian 🔪Preparation Time : 15 minutes ♨Cooking Time : 20minutes 🕞Total : 35 minutes
🍴Servings : 4



INGREDIENTS:

4 pieces of bread slices 1/2 cup chopped vegetables ( carrot, french beans,  cabbage, cauliflower etc.)1 small onion chopped1 small tomato chopped2 tbsp tomato sauce1/2 tsp cumin powder1/2 tsp coriander powder1/2 tsp red chilli powder1/2 tsp garam masala powder2 tbsp c…

How to make KHAR of Assamese Cuisine

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. Therefore it is also called kolkhar (kol means 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 recipe.  A khar recipe can be prepared with raw papaya, bottle gourd, dry Jasmin flower,  doron bon xaak, fish head etc. In a khar recipe khar is the key ingredient.  One or two tablespoons is enough to prepare khar recipe.  Khar can also be consumed as raw by just adding chopped garlic,  few drops of mustard oil and salt.

• Doron Bon Khar
• Papaya Khar

Khar 
Recipe of making khar from banana peels :
Ingredients :

• Dry peels of 2 banana
• 2 cups of water.

Method :

Khar is generally prepared from bheem ko…

Nephaphu : A Diabetic Friendly Vegetable

East India glory bower, most commonly known as Nephaphu in Assamese is a perennial shrub with many medicinal values. It's scientific name is Clerodendrum colebrookianum and is found in tropical and subtropical regions of Asia. 
In Assamese cuisine nephaphu is used as a vegetable. Consuming nephaphu is good for diabetic patients.  Besides diabetics, consuming nephaphu is good for treatments of hypertension, cough and rheumatism. (Wikipedia) 
The taste of nephaphu is bitter. Today I am going to share two simple nephaphu recipes. These Assamese style Clerodendrum colebrookianumdishes are served with rice at lunch. 
01. Stir fried Nephaphu with potatoes 
📎Course : Side dish 📎Cuisine : Assamese  🔪Preparation Time : 10 minutes ♨Cooking Time : 15 minutes
🕞Total : 25 minutes
🍴Servings : 2

INGREDIENTS:

1 small potato 1 bunch of nephaphu leaves 1 small onion (chopped) 1 green chilli (chopped) 1/3 tsp turmeric powder 2 tbsp mustard oilSalt to taste 
METHOD: Wash nephaphu  leaves under running wat…

30 Assamese Pitika Recipes

Pitika is an Assamese word which means mashed. Pitika dishes are very popular in Assam. It is a side dish and a signature recipe of Assamese cuisine. Assamese people love to eat vegetables by mashing them with chopped onion, chilli and mustard oil after boiling or smoking/grilling them. Its taste is very pure. Sometimes raw onion is used and sometimes fried onion is used in these recepies. We use mustard oil for all purposes as it can also be consumed  as raw. Pickled chilli or pickled bhut jolokia adds more taste to these dishes. These pitika recipes are great appetizer and generally takes very less time to prepare. Here I am going to share 30 simple pitika recipies.
30 Assamese Pitika Recipes :
1. Aloo pitika | Mashed potatoes

Ingredients:
2 potatoes1 small onion chopped2 green chillies choppedGreen coriander leaves chopped1 tbsp mustard oilSalt to taste
Method:

Boil potatoes. Peel the skin and mash it in a bowl. Add the other ingredients and mix well. Instead of raw onion, fried choppe…