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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 📎 Course :  Main Course  📎Cuisine :  Indian/ Assamese  🔪Preparation Time :  5 minutes ♨Cooking

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

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. Night jasmine or Coral jasmine is called Shewali phul in Assamese. These flowers are widely used in Assamese Cuisine and yes these flowers are edible. Its new leaves are coated in a batter and deep fried in  oil. Bor / pokoras can also be made from these flowers. A  Khar   recipe also can be made. My mother used to make a khar recipe using broken rice and night jasmine flowers, which was very tasty.  Dry flowers are used to make fish curry.  Below I have shared three different recipes of night jasmine flowers. The recipe of Stir fried night jasmine flowers with potato : Ingredients: 1 big potato 1 bowl of night jasmine flowers 1 small onion finely chopped 1/3 tbsp turme