Skip to main content

Posts

Showing posts from September, 2018

Chicken with Rice flour and Dry bamboo shoots

Chicken with rice flour and dry bamboo shoots. 

Sharing a simple yet delicious Assamese style chicken curry recipe from my kitchen. Rice flour is traditionally used in making different curries by various indigenous tribes of Assam.  Bamboo shoots is again used hugely among these various tribes. Fermented and grated bamboo shoots are dried on sun and stored for later use. This chicken curry recipe is very easy to prepare and can also be eaten like a stew. As rice is the main food of different Assamese tribes and communities,  so this chicken curry recipe is generally served with steamed rice.

Chicken with Rice flour and Dry bamboo shoots 
📎Course : Main course  📎Cuisine : Indian/Assamese 🔪Preparation Time : 10 minutes ♨Cooking Time : 30 minutes 🕞Total : 40 minutes
🍴Servings : 2


INGREDIENTS:

350 gms of chicken2 tbsp rice flour1/2 tbsp ginger garlic paste 1 big potato (optional) 2 onions finely chopped1 tomato finely chopped1/3 tbsp turmeric powder1/3 tbsp cumin powder1/3 tbsp coriander po…

Chicken with Poppy seeds / Posto Chicken / Khus khus Chicken

Chicken with poppy seeds or Posto chicken or Khus khus chicken is a tasty chicken curry recipe of Bengali cuisine. Adding poppy seeds or pasto makes the gravy very rich. This can be served as a side dish with rice or roti.

Chicken with Poppy seeds / Posto Chicken / Khus khus Chicken  📎Course : Main course
📎Cuisine : Bengali  🔪Preparation Time : 15 minutes ♨Cooking Time : 30 minutes 🕞Total : 45 minutes
🍴Servings : 2

INGREDIENTS:

350 gms of chicken2 tbsp poppy seeds1/2 tbsp ginger garlic paste1 big potato (optional)2 onions finely chopped or grated1 tomato finely chopped1/3 tbsp turmeric powder1/3 tbsp cumin powder1/3 tbsp coriander powder1/2 tbsp red chilli powder1/3 tbsp garam masala1 small cinnamon stick2 cloves2 green cardamon2-3 tbsp oilsalt taste


METHOD:

Soak poppy seeds /posto /khus khus in lukewarm water for half an hour. Drain and make a fine paste. Keep aside.Peel potato and make 4-5 pieces.Cut chicken into pieces. Wash under  running water. Keep aside.In a pan heat oil. Add cinna…

Pork with po-hoi-hom and bamboo shoots

Po-hoi-hom is a spice plant whose leaves are used in cooking by Tai-khamti and Tai-khamyang community. Po-hoi-hom may not be available in other parts of Assam. As my mother belongs to Tai-Khamyang community,  I have got the opportunity to taste their cuisines and recipes since childhood. Pork with po-hoi-hom and bamboo shoots is a Tai-khamyang style pork recipe which I cooked Today. Serve this pork recipe as a side dish with steamed rice.

To know more about Tai-khamyang cuisine Click here
Pork with po-hoi-hom and bamboo shoots 
📎Course : Main course  📎Cuisine : Indian 🔪Preparation Time : 10 minutes ♨Cooking Time : 30 minutes 🕞Total : 40 minutes
🍴Servings : 2
INGREDIENTS:
500 gms pork1/2 cup fermented bamboo shoot2-3 green chillies chopped1 bunch of po-hoi-hom leaves chopped2 tbsp mustard oil salt to taste

METHOD:


Make cube sized pieces of pork and wash it under running water. In a pan boil pork pieces till become soft or in a pressure cooker  boil for 1-2 whistles.  Drain and keep aside.In …

Naga style Chicken with Bamboo shoots

If you think that Indian cuisine is all about spicy and oily food,  then you are certainly wrong.  Indian cuisine consists of a wide variety of regional and traditional cuisine. Nagaland is a state in the northeastern part of India.  The food of Nagaland is known for its variety and simplicity.  Naga food is considered to be healthy due to less use of oil. Powdered spices are totally a no no. Instead of powdered spices,  fresh herbs and spices are used in Nagaland cuisine. The use of King chilli or raja mircha in Nagaland cuisine gives it an unique identity.  Rice is their main food.  A traditional naga meal consists of some kind of meat boiled, smoked or dried served with rice.  Nagaland people preferred boil food much.  Bamboo shoot is an important ingredient of Nagaland cuisine. It is used in both fermented or dried form. Naga style Chicken with bamboo shoots is a naga style chicken recipe I cooked yesterday.  I used zero oil and no powdered spices in this recipe .

Naga style Chic…

Tai Khamyang Cuisine

At the very beginning a short introduction of the Tai Khamyang community of Assam :
Tai Khamyangs are popularly known as Nora. As many Khamyangs historically used 'Shyam' as their surname, so Tai Khamyangs are also popularity known as Shyam. Tai Khamyang is a subgroup of the greater Tai community of Assam. They are numerically a small group of indigenous Assamese community. The word 'Khamyang' is a Tai word which means 'having gold'. 'Kham' means - gold and 'yang' means - to have.  Tai Khamyangs are Buddhist by religion and are found in Sivsagar, Tinsukia,  Golaghat and Jorhat Districts of Assam and in few places of Arunachal Pradesh.


Tai Khamyang Cuisine : Tai Khamyang cuisine is the cuisine of Tai Khamyang people residing in different parts of Assam and Arunachal Pradesh. Tai Khamyang people are non-vegetarian and rice is their main food.  They grow their own rice and prepare it in many ways.  Steamed rice wrapped in Ko leaves- Phrynium imbrica…

Dhakiar bor / Fiddlehead fern fritters

Edible fiddlehead ferns are available throughout Assam and is Assamese people's very favourite. Bor or fritters are fried food generally consists of chickpea flour or any other flour together with different chopped vegetables. In Assamese cuisine bor is generally served as a side dish with rice. But bor or fritters are good to eat with a hot cup of tea during rainy season. Fritters are quick, easy and require minimal effort to make.  Fritters can be prepared with almost any vegetable.  Here in this recipe I'm using soft fiddlehead ferns.  If you don't have fiddlehead ferns, you can use tender pumpkin leaves or mustard greens or curry leaves or any other green leafy vegetable.

Dhakiar bor / Fiddlehead fern  fritters 

INGREDIENTS :
1/2 cup chopped fiddlehead ferns 1 onion chopped 2-3 chopped green chillies 1/4 cup chopped long coriander leaves 1/2 cup chickpea flour 1 tbsp rice flour Salt to tasteOil to fry 

METHOD :
In a bowl take chopped fiddlehead ferns, chopped onions, chop…