Skip to main content

Rice recipes of Assamese cuisine

      Have you had your rice today? Yes, I am asking have you had your rice today?  No no please donot feel  surprise when I am asking about rice instead of lunch or dinner. We Assamese ask 'bhat khala?' which means 'have you had your rice ?' instead of 'have you had lunch?' or 'have you had dinner?'  This proves how rice is a part and parcel of our day to day life. Rice is the main ingredient as well as the main dish of Assamese cuisine.

     Rice is cultivated in Assam but it is not sufficient to fulfill the hunger of entire Assam. Rice is exported from other parts of India also. But some particular rice are grown in Assam alone such as sticky rice (bora chawl), aromatic rice (joha chawl) etc.


Plain rice:

 In everyday cooking, Assamese people likes to eat plain rice or boiled rice. Boiled rice is served basically with sour fish curries which are Assamese peoples' favourite dish. Rice is also served with lentils or different dals and vegetable found in this part of northeast India such as feddlehead ferns,  colocasia, spinach, water spinach, mustard plant, mustard green, amaranth, green amaranth, white goosefoot etc. Meat is also served with rice. Assamese people usually eat chicken, mutton, duck meat, pork etc.
Almost all Assamese specially in rural areas like to have rice in both lunch and dinner.

Joha chawl (Scented aromatic rice):

Joha chawl is scented aromatic rice grown in Assam. Joha chawl is cultivated in Assam in a large amount. It has a good demand in the global market also. Joha chawl can also be compared to basmati rice. Joha chawl is good for preparing Pulao, Fried rice or Briyani dishes.  It is good to eat as a plain rice also.
     A tasty sweet dish can be made from joha chawl called Payas (Kheer)

The recipe of Payas:



Ingredients:
  • 200 gms joha rice
  • 200 gms suger
  • 2 liter of milk
  • 15-20 raisins
  • 15-20 cashew nuts

Method:

 Boil milk in a large pan. Soak rice and add into the milk. In low flame cook until rice cooked. Stir occasionally. Add sugar. Stir and cook untill the dish become thicker. Add raisins and cashew nuts. Serve hot or cold.

Ukhua chawl:

Ukhua chawl is parboiled rice or steamboiled rice. Rice is soaked steamed and dried. There is a huge demand of this category of rice. These rice are grown in Assam and has a nutritional value. Its taste may be not so good but is very healthy.

Tupula bhat:




Tupula bhat is steamed rice wrapped in leaves. Some tribes in Assam like Thi-phake and Thai-khamti people used to prepare such rice recipies. These rice are very tasty and usually served with Tupola gahori mankho ( pork dish wrapped in leaves).

Poita bhat:

Poita bhat is cooked rice usually leftover rice soaked in water overnight. This dish is served next day with chopped raw onion, mustard oil and chilli or king chilli.

Bora chawl (Sticky rice):

Bora chawl or sticky rice is another speciality of Assamese cuisine. It can be eat in many different ways. During bihu season different Pithas are made from sticky rice. Such as Til pitha, Narikol pitha, Ghila pitha etc.
       Boiled sticky rice is serverd with milk, cream, yogurt , jaggery etc. Boiled sticky rice can also served with Pitikas or meat dishes. In some parts of Assam I heard that labourers in rice cultivation , are served with a plate of sticky rice with some Pitika followed by a huge bowl of red tea.  This give them strength to work in the paddy fields whole day in the sun.

Sunga bhat:

Sunga bhat is sticky rice cooked in bamboo hollow.  Sunga bhat is preapared during bihu festivals of Assam. It is served with milk and jaggery.

Kumol chawl:

Kumol chawl is another specialty of Assamese cuisine. These rice are ready to eat rice.  No need to cook. Just soak and eat. Served with yogurt and jaggery.

Xandho:

Xandho is made from Kumol chawl. Kumol chawl is roasted and then grounded.  Served with milk, yogurt, jaggery. Taste better when  added chopped bananas and 1 tbsp ghee .

Puffed rice:

Puffed rice can be many types. Akhoi is a kind of puffed rice. Akhoi are prepared during bihu festivals only. Served with milk, yogurt and jaggery.

Rice flakes:

Rice flakes in Assamese called chira. Chira has several use in Assamese cuisine. Basically Chira is served with yogurt and jaggery. Chira can also be used in making other dishes like Muri ghonto (fish head with rice flakes). 

Comments

Most Popular Posts

Alpine Retreat : Best Homestay In Guwahati : A Review

 If you are looking for a best homestay in Guwahati, then I will highly recommend to check out the  Alpine retreat homestay, a lovely urban apartment at the right of the  heart of the area.  During our last visit to Guwahati, we had decided to stay at a homestay instead of staying in a hotel. The reason of choosing a homestay over a hotel is that we wanted a homely atmosphere and a homestay is a kind of accommodation where tourists are treated like guests, not clients and they are given rooms to stay together with the host family in the same house. A homestay is after all someone's home. In homestay we don't have to confined in a single room just like in a hotel. As the American novelist Edgar Watson Howe beautifully quoted  "To be an ideal guest, stay at home. ".  Alpine retreat is a lovely urban apartment that provides homestay with patio. Just 4.5 km from Paltan Bazar railway station, located on the G.S road,  Alpine retreat is easily accessible and surrounded by

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 greens Mati 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(ওলকব

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names.  Assamese Name = English Name  Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange  Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name :  Zizyphus jujuba) Modhuri (মধুৰী) = Guava  Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango   Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim (ডালিম) = Pomegranate (Scientific

10 Food Quiz Questions and Answers To Test Your Knowledge On Indian Food

Test your food knowledge on Indian food. Get the answers on the bottom of the post. A.  Litti chokha is a famous food of which State Assam  Bihar  Maharashtra  Gujarat  B. A burger like fast food dish of Maharashtra Kathi roll  Samosa  Vada pav Dhokla  C. Which state is the largest producer of rice Assam West Bengal  Punjab Maharashtra  D. Which is not a sweet dish  Ghevar  Chikki  Shrikhand  Medhu vada  E. Which is not an Indian bread  Phulka  Parantha  Chapati  Concha  F. Rogan josh is a signature recipe of  Assamese cuisine  Kashmiri cuisine  Mughlai cuisine  Goan cuisine  G. Which of the following  is not a Bengali dish Misti doi Samosa Roshogolla  Sambar vara  H. Which of the following is not a south Indian dish  Sambar Upma  Dal makhani  Sevai  I. Who was the winner of MasterChef India season:1 Kirti Bhoutika  Pankaj Bhadoirua Nikita Gandhi  Abhinas Nayak 

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 seeds 1/2 tsp fennel seeds 1/2 tsp hing or asafoetida 1/2 tsp nigella seeds  1 tbsp red chilli powder  2 tbsp sugar  1/2 tbsp salt  1/2 cup mustard oil  1/2 tbsp white vinegar METHOD: Wash the green tomatoes under runnin

Bio Tableware By Mrinaljyoti Rehabilitation Center

  * This post is not a sponsored post. Disposable tableware have become indispensable in wedding, picnic and birthday parties. Usually paper plates are most commonly used. Paper plates can be composted after we eat on these plates,  as the food contaminates those. These plates also can be recycled if we don't eat on it. But all paper plates are not always bio-friendly. Some paper plates come with polythene sheet coated to make leak proof. These types of paper plates cannot be composted if we eat on it and cannot be recycled if we don't eat on it. Moreover trees are need to cut to make paper tableware.  There are several types of bio-friendly tableware. One of such is disposable leaf plates and bowls made from sheath of betel-nut tree. Betel-nut trees are abundantly grown in Assam. The sheath which primarily protects the betel-nuts in the tree, falls naturally once it is dried. These sheath are used to make tableware.  In making these no addictive are used and the colour of the

Kuji Thekera : How to Consume and Preserve

Kuji thekera (কুজীঁ ঠেকেৰা)  is a wonder fruit of Assam belongs to the garcinia  family. It's English name is gamboge . There are hundreds of species of garcenia. Kuji thekera is one of the variety of garcinia found in Assam. There are two more varieties of garcinia found in Assam : Bor thekera and Rupohi thekera. Among these three varieties of garcinia, it is believed in Ayurveda that, kuji thekera has more medicinal value. The scientific name of kuji thekera is  Garcinia morella (Gaertn.) Desr.  Kuji thekera  Kuji thekera fruit becomes yellow when ripe.  The fruit has seeds inside and is very sour in taste. The ripe kuji thekera fruits are de-seeded, sliced and then sun-dried. The sun-dried kuji thekera slices are then stored in a container and used as a medicine in the treatment of gastritis and dysentery. I think in every household in Assam, sun-dried  kuji thekera is stored and used for the treatment of stomach related problems. Kuji thekera slices  How to P

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

Kosu aru hukoti : Assamese style colocasia leaves with dry fish recipe

  Hukoti is ground dry fish. Hukoti is similar to namshing . Today I am going to share a simple Assamese style ground dry fish recipe : kosu aru hukoti . Tender leaves and stems of colocasia leaves are cooked with hukoti and served as a side dish with steamed rice. You can use namshing instead of hukoti and you will get the similar taste.  If you like colocasia leaves than you may also like : * Fish curry with colocasia * Dry fish with colocasia * Colocasia chutney Kosu aru hukoti : Assamese style colocasia leaves with dry fish recipe  📎 Course :  Side dish 📎Cuisine :  Assamese   🔪Preparation Time :  15 minutes ♨Cooking Time :  25 minutes  🕞Total :  40 minutes 🍴Servings :  2 INGREDIENTS: A bunch of colocasia leaves with stems 2 tbsp red lentil   1 big tomato or 10-15 cheery tomatoes 2 green chillies 1 tbsp mustard oil pinch of turmeric 1/2 tbsp ginger garlic paste  1 chopped onion  2 tbsp hukoti /namshing  salt to taste METHOD : Wash colocasia leaves with stems under running wate

Assamese Papaya Khar Recipe / অমিতাৰ খাৰ

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 / অমিতাৰ খাৰ  📎 Course :  Side dish 📎Cuisine : Assamese  🔪Preparation 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