Pan Roasted Cheery Tomatoes

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.
I always roast tomatoes either directly on gas stove or on pan or tava . It saves time .

Pan Roasted Cheery Tomatoes

🔪Preparation Time : 0 minutes

♨Cooking Time : 6

🕞Total : 6 minutes

INGREDIENTS:

1 cup cheery tomatoes
1/2 tbsp mustard oil
1 pinch salt
1 pinch pepper

METHOD:

Heat mustard oil in a flat pan or tava on medium heat.
Put cheery tomatoes.
Sprinkle salt and pepper.
Turn tomatoes after 3 minutes and again cook for 3 minutes
Remove from heat.
Enjoy.

Check my YouTube video on how to roast cheery tomatoes in a pan on gas stove here >

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Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour. It turns red only when ripened. This ripened ghost chilli in the first bite gives an intense sweet chilli flavor. The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting. But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly. She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice. Today I m…

Peanut and Curry Leaves Chutney

An Indian meal is incomplete without a chutney. Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc.

Chutney recipes are very easy to prepare. Most of the chutney recipes are prepared by grinding and are basically made from raw vegetables. Today I'm going to share a Peanut and Curry Leaves Chutney recipe which don't required any cooking. Serve this recipe at lunch or dinner with main course or with samosa or pakora in the evening with tea.

Peanut and Curry Leaves Chutney 📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 15 minutes
INGREDIENTS:
1 cup peanuts1 bunch of curry leaves 5-6 green chillies 4-5 long coriander leaves Salt to taste water if required
METHOD: Wash curry leaves under running water. Soak peanuts in lukewarm water for 10 minutes. Drain and keep aside. In a small Chutney making ja…

Simple Pizza base Recipe made on Tawa (অভেন ব্যৱহাৰ নকৰাকৈ বনোৱা পিজ্জা বেচ)

Pizza base is a flat shaped bread. You can buy pizza base from the store but making pizza base at home is not that tough one. I made simple pizza base today on tawa. I'm thinking of making pizza in the evening using these pizza bases, the recipe of which I'll share later. Today I'm going to share simple pizza base recipe made without using oven.

Simple Pizza base Recipe made on Tawa ( অসমীয়াত ৰেচিপি তলত পাব)

📎Course : Main Course 📎Cuisine : World 🔪Preparation Time : 15 minutes ♨Cooking Time : 20 minutes 🕞Total : 35 minutes
🍴Servings : 4

INGREDIENTS:

2 cups maida (all purpose flour) ( 2 কাপ মইদা)1 teaspoon yeast ( 1 চাহ চামুচ ইষ্ট)1/2 teaspoon salt (1/2 চাহ চামুচ নিমখ)1 teaspoon sugar (1 চাহ চামুচ চেনি)2 tablespoons semolina (2 চামুচ চেমলিনা)1 tablespoon olive oil / vegetable oil (1 চামুচ তেল)1 cup lukewarm water (or as required) (1 কাপ কুহুমীয়া গৰম পানী)
METHOD:
In a bowl take maida, yeast, salt, sugar, semolina and oil. Mix well. Add lukewarm water and make a soft dough. …

Fish Egg Bhurji | Scrambled Fish Egg and Bamboo shoots

My blog has completed 3 years of its blogging journey this August, but the blog still needs to grow and I have still need to learn many things. This is the first post of the 4th year of my blogging journey and it is about a simple recipe of scrambled fish egg or fish egg bhurji . I made this recipe little special by adding "khorisa"- grated and fermented bamboo shoots.

Fish usually lay eggs during monsoon season. Therefore there is a ban on fishing during monsoon in local rivers and ponds in Assam so that the local fishes do not get extinguished. The exported fish and fish from the fisheries are available in the market and fish roe or fish eggs are also widely available during the season. It is usually served as fritters, or as deep fried or shallow fried. Making scrambled fish eggs is very easy and it tastes very yummy.

Monsoon is also the season for bamboo shoots. During this season the raw bamboo shoots are widely available and therefore we preserve it in bottles for ferme…

Raw Mango Ice Lollies

The season of raw mango is here. I waited for the whole year for raw mangoes as I love raw mangoes. Mango, the king of fruits is available only during summer and sweet and sour raw mango ice lollies can give the perfect refreshments during hot hot summer. No artificial color is added in these lollies. Raw mango is used to make these ice lollies together with some mint leaves, sugar, salt and some mild spices. Just blend all the ingredients and transfer into ice pop or ice lolly molds. If you don't have ice lolly molds, you can use paper cups and wooden sticks.

Also try Watermelon Ice Pops
Raw Mango Ice Lollies

INGREDIENTS:
1 cups of raw mango peeled, seeded and diced. 5-6 finely chopped mint leavesPinch of cumin powder 1/2 tsp black salt 4 tbsp sugar 2 cups of water METHOD: In a blender blend all the ingredients until smooth. With the help of a stained, filter the liquid into a jar. Discard the remaining. Transfer the liquid into ice lolly molds.Freeze until solid.

Rumi's Kitchen

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