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Showing posts from June, 2018

Jute leaves stir fried with grated and fermented bamboo shoots

Jute leaves 
Jute is an edible leafy vegetable, little bitter in taste but rich in vitamins and fiber. Jute in Assamese called Titamora. Jute leaves can be added in lentil soup. I add knotted jute leaves in lentil curry . We can also make fritters from jute leaves . Today I am sharing a simple stir fry recipe of jute leaves. I have added grated and fermented bamboo shoots in this recipe.

INGREDIENTS:
• 1 bunch of jute leaves
• 2 green chillies chopped
• 1 tbsp grated and fermented bamboo shoots
• 2 garlic cloves chopped
• 2 tbsp mustard oil
• salt to taste

METHOD:


Wash jute leaves under running water.  Pluck the leaves out together with its soft stems. Drain the remaining water out. Keep the jute leaves in a large bowl which has holes for 15 minutes so that the remaining water of the jute leaves drain out.

In a pan heat mustard oil. Add chopped garlic cloves. When crackling add chopped green chillies and jute leaves.

With the help of a fork stir the jute leaves. Keep separating leaves f…

Parsi Style Akuri for breakfast

Hello Everyone,

A good day is a good day, a bad day is when you have skipped breakfast. Our happiness depends on that one meal -  breakfast. With a full belly we can think rationally and make proper decisions throughout the day.

 Sometimes we get into a routine with serving up the same style of sunny side up, toast butter with a cup of tea. That is the main reason why people don't enjoy eating in the mornings.
But yes, mornings can be made magical on the breakfast table. Trying out a new innovative yet easy way to prepare eggs today.

Let's stir up some healthy cheesy Akuri ( Parsi style masala scrambled eggs) Note the ingredients and method of preparation below.


Ingredients

2 Eggs1 green chilly1  onion1 tomato1 tbsp tomato ketchup1/2 teaspoon of turmeric powder1 tsp red chilly powdersalt and pepper1 tbsp oil, ghee or butter1 cheese cubeCoriander leaves

Method


1. Finely chop the onions, chillies, tomatoes and coriander leaves.B
2.Take a mixing bowl and break the eggs. Beat it wel…

Assamese Maah-Prasad

Assamese  "Maah-Prasad" is the traditional offerings to GOD during any ritual function. In Indian culture there are different traditions of offering Prasad in religious ceremonies. Prasads may be in form of Sweets, fruits or some cooked foods like khichiri. After offering it to the God or Deity, the Prasad is distributed among the devotees. In Assamese culture Maah-Prasad is served as a Prasad.

Maah-Prasad
Assamese Maah-Prasad is a combination of Some fruits, green gram and chickpea. 

Ingredients of Maah-Prasad:

• green gram
• black chickpea
• coconut
• ginger
• sugarcane
• chenikol (a type of banana small in size)
• little rice
• salt
Above are the important ingredients of Maah-Prasad.  Along with these ingredients some other fruits are also served like apple, cucumber etc.

Maah-Prasad is served in banana leaves . Only two-three varieties (chenille, vimkol )of banana plant's leaves are used in this rituals.




Rupohi Thekera chutney

Sweet, sour and hot chutney 
Rupohi Thekera is a wonder fruit of Assam. It's scientific name is Garcinia lanceifolia Roxb. Rupohi Thekera plant is a short and bushy tree.  The unripen fruits are green in colour. The ripen fruits resembles the shape of tomatoes and shiny red in colour . The taste of rupohi thekera is sour but it looks very beautiful. So the Assamese name "rupohi"- which means beautiful, originates from the beauty of this fruit



Recipe of Rupohi Thekera chutney :

INGREDIENTS:

• 8-10 mature rupohi thekera

•1/2 cup sugar

• 1 small piece of jaggery (gur)

•1 tbsp vegetable oil

•3-4 whole green chillies

•1/2 tbsp panch phoron

• 1 bay leaf (tejpat)

• 1/2 tbsp red chilli powder



METHOD:

1. Wash rupohi thekera under running water. Make slices .

2. In a pan, heat oil. Add bay leaf and panch phoron. When crackling,  add sliced rupohi thekera. Cook for some time.

6. Add sugar and jaggery. Cook until sugar and jaggery melts. Add red chilli powder.

8. Stir consistently unti…

Soya chunks Bunny Chow

Bunny Chow 
Bunny Chow is a South African fast food originated in the Durban Indian community. I was introduced to this mouthwatering fast food few years back while watching a cooking show on television.  I was not blogging at that time.  According to that show the history behind this name bunny chow come from Bania's Chow. Bania refers to an Indian community of merchants and traders who lived in Durban in 1940s

Bunny Chow consists of Western bread with Indian curry. The bania community who goes out for work did not get much time to make Indian bread (roti)  and so they used western bread. Since it was difficult to carry the curries in separate containers,  they cut the bread in half.  hollowed the bread and then filled with their favorite Indian curry,  toped with the soft part of the bread which was taken out from the bread by hollowing, wrapped it with papers and went to work. While I found many other stories behind this name bunny chow when I goggled. But the agony is that thi…

Egg and potato curry with ground roasted rice flour and grated fermented bamboo shoots

Here I am with another Egg Curry recipe . In this egg curry I gave an Assamese touch by adding ground roasted rice flour (xandoh guri) which is easily available in every Assamese home.  I also have added grated fermented bamboo shoots  as the season for bamboo shoots have come.  Last week I preserved some bamboo shoots for fermentation and I don't use the ready-made one.

If you don't have roasted ground rice flour don't worry , you can roast rice flour or rice powder in low heat in a pan . You can also use simple rice powder.  The idea of using rice flour is to make the curry thicker.

Egg and potato curry with ground roasted rice flour and grated fermented bamboo shoots 
📎Course : Main course  📎Cuisine : Assamese 🔪Preparation Time : 20 minutes ♨Cooking Time : 30 minutes 🕞Total : 50 minutes
🍴Servings : 3



INGREDIENTS:

3 eggs boiled2 potatoes boiled 1-2 tbsp ground roasted rice flour (xandoh guri) *you can also use simple rice powder in case you don't have roasted ground r…

Mango Shrikhand Ice-cream

Shrikhand is an Indian sweet dish made from hung curd. Mango Shrikhand is also a yogurt based sweet dish served as a dessert. Mango Shrikhand Ice cream  is made from mango shrikhand. It's very easy to prepare.  We can prepare this mango shrikhand ice cream at home.

INGREDIENTS :

• 1 ripe mango
• 2 cups of hung curd
• 1/2 cup of sugar
• 2 tsp honey
• 4-5 cherry chopped

METHOD:



Peel the mango and cut in small cube sized pieces.

In a blender blend mango pieces together with sugar to a smooth pulp.

Take hung curd in a bowl. Add blended mango pulp and honey. Whisk well till well blended .

Place everything in a tray or container. Cover the container and keep it in the deep freezer for 1-2 hour.

After 1-2 hour, take out the container from the freezer. Blend it again till it becomes smooth again. It will break all the ice crystals that formed.

Pour the mixture again into the container. Cover the container add again keep it in the freezer for 6 hours.

Before serving add some chopped cherry o…

Thai Sweet Sticky rice with Coconut milk and Mango

Thai sticky rice with coconut milk and mango 

Thai Sweet Sticky rice with Coconut and Mango is a traditional Thai dessert recipe made from sticky rice and coconut milk served with ripe mangoe. Sticky rice is steamed and then mixed with coconut milk and sugar , paired with perfectly ripe sweet yellow mango slices.


Ingredients :
• 1 cup sticky rice
• 1 cup coconut milk
• 1/2 cup suger
• 2 mangoes peeled and sliced

Method:
Rinse stick rice under running water. In a saucepan take the sticky rice. Add 1&1/2 cup of water or as much water as to just cover the rice. Bring to boil.  Cover the pan and then in low heat simmer until water is absorbed.

In the meantime mix coconut milk and sugar in a pan. Over medium heat cook for 2-3 minuted by stirring the coconut milk continuously.

Now pour the coconut milk above the sticky rice . Mix well. Cover the pan.  Let the rice soak all the coconut milk. Remove from heat.

Now place the cooked sticky rice with coconut milk on a serving dish . Arrange th…

Simple Egg Curry

Simple egg curry is one of the easiest recipe that I used to cook on my busy days. I love eggs in every manner. I grow up eating this simple egg curry.  My mother often used to make this simple egg curry when I was young. It's very easy to cook and needs no extra afford to prepare this recipe. Here I am sharing the recipe of Simple egg curry. I'm using almost no powdered spices in this recipe, which makes it very healthy.

Simple Egg Curry :



INGREDIENTS:
• 3 eggs boiled
• 2 potatoes boiled
• 1 onion finely chopped
• 1/2 tbsp ginger garlic paste
• 1 tomato chopped
• 1/2+1/2 tbsp turmeric powder
• 1/2 tbsp red chilli powder
• 2 tbsp mustard oil
• salt to taste



METHOD:

Peel the eggs. Rub eggs with 1/2 tbsp turmeric.

In a pan heat oil.  Fry the eggs till golden brown. Keep aside. Keep the remaining oil.

Peel potatoes and make it's pieces.

Heat the remaining oil. Add ginger garlic paste and chopped onions. Fry till translucent . Add chopped tomatoes. Fry till oil separates.

Now add…

Assamese Mithoi Ladoo

Mithoi ladoo means ladoo or balls made from rice flour. There are two types of mithoi ladoo . One is Kesa mithoi and the other one is Poka mithoi . Kesa means raw. So from the name kesa mithoi it reveals that it is a no-cook ladoo which is generally served or distributed in religious functions with Maah-prasad.  Assamese maah-prasadis the traditional offerings to GOD during any ritual function which is a combination of chickpeas , green gram,  some fruits and mithoi ladoos and are served on banana leaves. The picture above is  of Maah-prasad served during my father-in-law's death anniversary(hokam). The round white coloured balls are kesa mithoi.


Poka mithoi is also a kind of rice ball which is also served or distributed during religious functions among the devotees  specially on Krishna Janmasthami celebrated on Namghar(prayer house of Assamese community). Poka mithoi is also distributed on religious ceremonies like Akhondo Bhagawat Path(continuous day and night recitation of the …

Cucumber sabji recipe

Cucumber (in Assamese - tiyoh) has 96% water content which are extremely beneficial during summer to prevent dehydration. Cucumber is also rich in VitaminA,  vitaminC and folic acid. The skin of cucumber is rich in dietary fiber. Cucumbers are low on carbohydrate and also a source of fiber and therefore good for diabetic patients. Cucumber is a versatile vegetable that can be added to a variety of dishes. Raw cucumber can be used to make salad or raita. Cucumber sabji is a spicy vegetarian recipe which can be served as a side dish with rice or roti.


INGREDIENTS:
• 1 big mature cucumber
• 2-3 whole green chillies
• 1/2 tbsp ginger garlic paste
• 1 onion finely chopped
• 1 tomato finely chopped
• 1/2 tbsp turmeric powder
• 1/2 tbsp red chilli powder
• 1/2 tbsp garam masala powder
• 2 tsp mustard oil
• salt to taste

METHOD:
Wash cucumber under running water. Peel cucumber and cut in big round shaped pieces .

With the help of a knife remove the seeds from the middle of the round shaped cucu…