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Showing posts from October, 2016

Sour fish curry ( with Garcinia pedunculata) |Thekera aru masor tenga

Thekera is a magical fruit found in Assam.  Its English name, perhaps the botanicals name is Garcinia pedinculata. It's taste is very tangy.  The ripe fruit can be eat as raw, but it's very tangy. Generally used in making lentil soup or sour fish curry. The ripe or raw fruit is sliced, sun-dried and preserved in bottles.

Bor Thekera fruit 

sun dried thekera slices
It has some medicinal value also. It is good for stomach related problems.  The dried fruit is soaked in water for few hours, and Its pulp can be used as an herbal appetizer.

         There is a  wide use of this fruit in Assamese cuisine.  It is used to make Kahudi or Pani tenga. A sweet and sour chutney can be make form this fruit. And the fish curry of course is very tasty and mouth watering.

Sour fish curry ( with Garcinia pedunculata) |Thekera aru masor tenga
Ingredients:

4 pieces fish

Some dried thekara or garcenia

1 potato

1/2 tbsp fenugreek seeds

1/2 tbsp turmeric powder

2-3 green chillies chopped

1 tbsp sugar

Heart leaves- its medicinal value and use in Assamese cuisine

Heart leaves in Assamese Is called Mosondori. Its binomial name is Houttuynia cordate. It is a small plant mostly known for its medicinal value. It grows in moist and shady places. It is a flowering plant and its leaves look like circular heart shaped.  It may because of its heart shaped leaves, the name Is heart  leaves plant. Flowers are tiny white and bloom in winter season only. Heart leaves are edible and used as a herbal medicine to cure stomach related problems. It is good for diuresis and detoxification.

        Heart leaves or mosondori are used as recipes in Assamese cuisine.  These recipes are treated as home medicines. Some use these leaves  to make fish curry.  Here I am sharing 3 chutney recipes which are also used as medicines.


1. Raw heart leaves chutney

Ingredients:
1 bunch of heart leaves
2-3 cloves of garlic
1 tbsp mustard oil
Salt to taste

Method:
Make a fine paste using all the ingredients. Serve  with rice.

2. Boiled heart leaves chutney

Ingredients:
1 bunch of heart leave…

Recipes of Night Jasmine | Shewali phulor byonjon

   Durga puja brings together the joy and happiness in every Indians' life. Durga puja also brings new beauty to the mother nature. The night jasmine flowers blossom during this season and brings a purity to the atmosphere. Night jasmine flowers bloom at night and fall down in the morning. I remember,  during childhood I always picked those flowers in the morning.  With some I played and some I give to my mother to dry on sun.


Night jasmine or Coral jasmine is called Shewali phul in Assamese. These flowers are widely used in Assamese Cuisineand yes these flowers are edible. Its new leaves are coated in a batter and deep fried in  oil and used as a recipe. Bor / pokoras can also be made from these flowers. A Kharrecipe also can be made. My mother used to make a khar recipe using broken rice and night jasmine flowers, which is very tasty.  Dry flowers are used to make fish curry. I have a bottle of dry night jasmine flower, but I was forgotten about it. Last thursday my mother-in-la…

Chicken Manchurian (Gravy)

Chicken Manchurian is an Indo-Chiness recipe.  Before this, I  Have shared four Indo-Chiness recipes: Chilli fish, Fish Manchurian, Chill Chicken & Fried Rice and  Chilli Soya Chunks. Chicken Manchurian is my all time favourite. My daughter also like it very much. So quite often I cook Chicken Manchurian at home.
     Chicken Manchurian is a very popular Indo-Chiness recipe. Chicken pieces are cooked with manchurian sauces and I basically  serve this with Fried Rice. Chicken Manchurian can be of many versions.  Dry Chicken Manchurian can be served as a starter or as a side dish. Here I am sharing Gravy version of Chicken Manchurian, which can be served as a side dish with Fried Rice. Here I am sharing a very simple and home style version.

The recipe of Chicken Manchurian (Gravy)

Ingredients:

350 gm chicken pieces
2 eggs  slightly beaten
3-4 tbsp flour
1 onion finely chopped
4-5 cloves of garlic chopped
2-3 chillies finely chopped
1 tbsp tomato sauce
1 tbsp chilli sauce
2 tbsp soy s…

Okra with yogurt | Doi bhandi

Okra or ladies' fingers  has been a part of Assamese cuisine for ages. I love to eat okra. I add okra in different dals , in fish currys , in meat currys and in making mix veggies also whether dry or currys.  I cook many different okra recipes also. Such as masala bhandi, curry bhandi, okra with mustard seeds etc. But today I am sharing a recipe of okra cooked with yogurt.




The recipe of Okra with yogurt | Doi bhandi

Ingredients:

10-15 mature okra

1/2 tbsp nigella seeds (kala jeera)

1/2 tbsp turmeric powder

1/2 tbsp cumin powder

1/2 tbsp coriander powder

1/2 tbsp red chilli powder

1/2 tbsp garam masala powder

2-3 tbsp yogurt

2 tbsp oil
&
Salt to taste

Method:



  Wash Okra and cut both the ends. Cut in two parts.

   In a bowl take yogurt.  Add turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Mix well.

    In a pan heat oil. Add nigella seeds. When crackling add okra.  Stir and fry. Close the pan and in low heat cook for 10-15 minutes.

      Open the pan a…

Canned Sardine curry

There are three different types of canned fish which are very popular in my place- Sardine,Tuna and Mackerel.
   Sardines are small and oily sea fish. Sardines are commonly served in cans. Canned fish are fish which are processed and preserved in a sealed airtight container. Sardines are canned mostly in brine, oil or tomato and chilli sauce. Fresh sardines are also ofen cooked or grilled, but I never get a chance to cook or eat fresh sardines as fresh sardines are not available in my place.

        I cook canned sardines in many diffgerent ways. Here I am sharing one of them.

The recipe of Canned Sardine curry




Preparation time - 20 minutes
Cooking time - 25 minutes
Total - 45 minutes
Serve - 2

INGREDIENTS:

1 small can of 210 gm Sardines*
2 big potato
1 onion finely chopped
1 tomato finely chopped


1/2 tbsp ginger garlic paste
1/2 tbsp turmeric powder
1/2 tbsp cumin powder
1/2 tbsp coriander powder
1/2 tbsp red chilli powder
1/2 tbsp garam masala powder
2-3 tbsp yogurt
2 tbsp any vegetable …

Fish with colocasia and sponge gourd | Bhul kosu aru mas

 Colocasia or taro is a tropical plant available in Assam region.  Its leaves,  stems, flower as well as roots are also edible. In this fish recipe I am using root colocasia.

       A scented sponge gourd is found in Assam which is called 'joha bhul' in Assamese. The aroma of this scented spounge gourd can be recognised from a distance when cooked.

       We Assamese people cannot live without fish. We love to have fish both in lunch and dinner. Different local fishes are found in Assam which tastes so delicious.  The mighty river Bhramaputra and its sub-rivers are wonderful source of some good river fish.

Assamese recipes are less spicy and more healthy. We use minimum amount of spices in cooking. Rice is the main ingredient  of Assamese cuisine as well as the main dish. So we eat fish with rice only.

The recipe of Fish with colocasia and sponge gourd | Bhul kosu aru mas
INGREDIENTS : • 4 medium sizes fish • 1 colocasia root • 1 sponge gourd
• 2 green chillies chopped
• 1 tomat…

Fish Manchurian

Fish Manchurian  is an Indo-Chinese recipe.  Indo-Chinese recipes are very simple to cook and very delicious in taste. Fish Manchurian recipe is a saucy delicacy . It is coated with batter, deep fried in oil and cooked in manchurian sauce. I like Indo-Chiness recipes very much. But I cook it in a very simple home style manner.

The recipe of Fish Manchurian

Ingredients:

4 pieces Big fish

2 tbsp corn flour

2 tbsp all purpose flour/maida

1 egg (beaten)

1 tbsp lemon juice

1 tbsp black peeper powder

4-5 cloves of garlic (chopped)

1 onion chopped

1 tbsp chilly sauce

2 tbsp tomato sauce

1 tbsp soy
sauce

1/2 tbsp vinegar

Oil
&
Salt to taste

Method:

Wash fish pieces and cut into cube sized pieces.

 In a bowl add fish cubes , salt, peeper powder and lemon juice. Mix well and keep it in the refrigerator for marination for 10-15 minutes.

For batter:

In a bowl add corn flour, all purpose flour, beaten egg and salt and little water.  Mix well. Remember that the batter should not be much thicker or…