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Showing posts from October, 2017

Pointed gourd in pumpkin gravy

Pointed gourd or in Assamese potol is a very common vegetable in summer.  I make potol fry everyday as my daughter likes it very much.  Pointed gourd with pumpkin gravy is a simple recipe which can be served as a side dish with rice or roti.


4 Pointed gourds2/3 cup pumpkin cubes 1 tbsp grated coconut1 onion chopped1 tomato chopped2 green chillies1 small piece of cinnamon 2 cardamom2 cloves 1/2 tsp turmeric 1/2 tsp cumin powder 1/2 tbp coriander powder 1/2 tblsp red chilli powder 1/2 tsp garam masala powder2 tbsp oil Salt to taste

COOKING TIME : 20 minutes
TOTAL : 45 minutes


Wash pointed gourd under running water and cut its both the ends.In a pressure cooker boil pointed gourd for two whistles.Drain and keep the Pointed gourds aside.In a blender jar take pumpkin cubes,  grated coconut,  green chillies,  chopped onions and tomatoes.  Blend it in a smooth paste.Rub pointed gourds with salt and turmeric.In a pan heat oil. Fry poin…

Steamed Hilsa

Steamed Hilsa or Bhapa Ilish is one of the signature recipes of Bengali cuisine.  For Bengalis fish is an integral part of their life and hilsa is considered to be their favorite one. We Assamese also love hilsa  and as hilsa is not locally found in Assam, it is exported from West Bengal.
* If you like this recipe,  you may also like other Bengali recipes. Please check
Bottle gourd sabji with lentil dumplings

Steamed Hilsa/Bhapa Ilish 📎Course : Main course
📎Cuisine : Bengali  🔪Preparation Time : 15 minutes ♨Cooking Time : 30 minutes 🕞Total : 45 minutes
🍴Servings : 2


4 Pieces hilsa fish2 tbsp yellow mustard seeds1 tbsp grated coconut1 tbsp poppy seeds1 onion chopped1 tomato  chopped2 green chillies1 tbsp yogurt (curd)2 tbsp mustard oil1/2 tbsp turmericsalt to taste


Wash fish pieces and keep aside.

Soak yellow mustard seeds together with poppy seeds in a bowl in warm water for half an hour.

In a blender jar take yellow mustard seeds,  poppy seeds,  grated coconut,  gr…

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.


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


 Wash mutton pieces in running wa…

Flat beans recipe

This flat beans(sem beans) recipe is very yummy to taste but very simple to cook.  It can be served as a side dish with rice.


200 gms flat beans2 tbsp yellow mustard seeds1/2 tsp turmeric powder1/2 tsp cumin powder1/2 tsp coriander powder1/2 tsp red chilli powder 1/3 tsp nigella seeds 2 tbsp mustard oilsalt to tasteFor garnishing:  chopped coriander leaves


Wash flat beans under running water.Soak yellow mustard seeds in warm water for half an hour.  Drain and make a fine paste.In a pan heat oil.  Add nigella seeds.  When crackling add flat beans.Cook for few minutes in low heat.Now add turmeric powder,  cumin powder,  coriander powder and red chilli powder. Mix well.Add salt. Add 1 cup of water. Bring to boil.  Now cook for 10-15 minutes in medium heat by covering the pan with a lid.Now add mustard seeds paste.  Mix well.  Add more water if required.Cook until flat beans cooked well and water absorbs.Add chopped coriander leaves before serving.

MINT CHUTNEY RECIPE (with tamarind and ghost chilli)

This mint chutney is a very tasty and also unique recipe. Tamarind, jaggery and ghost chilli is used in this chutney. Its taste is little sour little sweet and hot with a nice invigorating aroma of mint leaves. This Chutney is basically served with rice. But it can also be used as a spread for sandwiches.  It also goes well with pakoras and samosas.

Also read
Reddish chutney


1 cup finely chopped mint leaves1 small ghost chilli1/4 cup tamarind pulp1 small piece of jaggery (or as required)Salt to tastewater if required



In a small Chutney making jar of a grinder or food processor take all the ingredients.You can remove the seeds of the ghost chilli if you don't like too hot.Now grind it in a fine paste.The mint chutney ia ready to serve.