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Showing posts from April, 2018

Instant Assamese Kumol Saul Pulao

Kumol Saul is a magical rice of Assam which can be eaten without cooking. Kumol Saul is an instant rice  which requires no cooking . It is rendered fluffy and can be consumed just after soaking in water for few minutes. Kumol Saul is made from Bora Saul (Sticky rice) by soaking over night and then boiling and sun-drying. Kumol Saul is prepared usually in the month of Bihu festival. It is usually served as a Jolpan with yougurt/curd and jaggery.  Kumol Saul with yogurt and jaggery Kumol Saul pulao is a simple recipe which I experimented last Sunday and it turned out really good. As kumol saul is prepared from sticky rice, this dish become sticky to some degree after cooking. So serve it hot immediately after cooking. Because once it cools the stickiness will increase and it will taste bad. Serve with a hot cup of tea for better taste. The Recipe of Kumol Saul pulao : Kumol Saul pulao  INGREDIENTS: 1 cup kumol saul 2 eggs (optional) 1/2 cup chopped vegetables (be

Assamese style Fish recipe with modhuxulung, cheery tomatoes and okra

Fish with modhuxulung, cheery tomatoes and okra  Polygonum microcephalum is a green leafy vegetable found in Assam.  It is called  'modhuxulung ' in Assamese  . It is sour in taste specially used in making tangy dal and tangy fish curries. Many other dishes can also be made by using modhuxuleng. Assamese people are fish lovers and fish curry with modhuxuleng is a very loved and common dish made by almost every household in Assam. Modhuxulung Cheery Tomatoes  in  Assamese  called  Kon Bilahi.  Cheery tomatoes are bit-sized tomatoes with lots of health benefits. Cheery tomatoes can grow easily and ripen early during summer. It's low in calorie and rich in fiber, potassium and antioxidants. Cheery tomatoes  In this fish recipe I am using red gram  ( masoor dal ) to make the gravy thicker. I have also added okra in this recipe just to increase the taste of this dish. Serve this fish recipe with modhuxulung, cheery tomatoes and okra with plain rice. T

Assamese Doi Chira Jolpan Recipe

Assamese Jolpan recipes are generally breakfast recipes which requires no cooking and can be prepared in no time.  These jolpan recipes are not only served as breakfast but can also be served to guests specially in the time of Bihu festivities. Jolpan recipes usually consists of various forms of rice like rice flakes (chira), puffed rice(muri/hurung/akhoi), handoh(roasted and grounded rice),  Soft rice(kumol saul) etc.  These rice varieties are served with curd/yougurt(doi), and jaggery(gur) to make jolpan . Use either cow curd or buffalo curd. You can also use curd prepared in bamboo hollow. But serve Assamese jolpan only on bell metal(kahor) bowl because it is a tradition. Recipe of Doi Chira: >Preparation time: 15 minutes >Cooking time: 0 minutes >Total: 15 minutes. >Serve: 2 INGREDIENTS: 2 cups rice flakes 1 cup curd/yougurt 1/2 cup jeggery 1/2 cup cream(optional) METHOD: Soak rice flakes in warm water for 2-3 minutes.  Squeeze and drain the remaining

Parsi style Lagan nu Stew

Hello everyone. My name is Anahita Irani, a mom, pre school teacher by profession and  Foodblogger by passion. I love to cook and try out new recipes. Being a Zorastrian, I am a hard core non vegetarian but love vegetarian food too. We are well known  for their non veg cuisine like salli murgi, patra ni machi, dhansak to name a few.  However a very well known Parsi Lagan nu Stew is a pure vegetarian dish. It is a mixed vegetarian sweet-sour stew cooked on special occasions and eaten with chappati. It’s a dry dish but yum nonetheless. Check out the simple recipe I used to make this dish. The recipe below belongs to an old Parsi friend who insisted I try it out. Even though I make a similar stew with the same ingredients, don’t deep fry the vegetables being health conscious. But then today was a special  day so I was all set to cook up the best. Ingredients 1 cup Carrot  Cubed 1 cup Sweet Potato   Cubed 1 cup Elephant foot Yam Cubed 1 cup Potato  Cubed 1  c up  

Fish curry with Asiatic Pennywort ( Manimuni)

Fish curry with Asiatic Pennywort  Maninuni  Asiatic Pennywort  ( মানিমুনি ) is a medicinal plant which is found in abundance in Assam . Fish curry with Asiatic Pennywort or manimuni is very simple to cook but it taste great. This is one of my all time favorite fish curry recipe. Cheery tomatoes  is another ingredient of this recipe.  If you have not cheery tomatoes, you can use any other tomatoes. INGREDIENTS: 2 fish pieces  1 bunch of asiatic pennywort or manimuni 1 potato boiled, 10+10 cheery  tomato   2-3 finely chopped garlic cloves  1/2+1/2 tsp turmeric powder  2 chopped green chillies   2-3 tbsp oil  1/2 tsp black peeper powder  salt to taste METHOD: Wash asiatic pennywort leaves under running water. In a grinder jar take the asiatic pennywort leaves to make a fine paste. Keep aside. Peel of the boiled potato and mashed it properly.  Keep aside. Wash fish pieces under running water and rub with salt and turmeric.  In a pan heat oil.  Fry fish piece