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Showing posts from November, 2019

Sweet and Sour Chicken Recipe

Guest post : Sweet and Sour Chicken Recipe by Ija Mihirayan Sweet and Sour Chicken  If you are searching for a different yet simple but tasty chicken recipe, then you have come to the right place.  Check this sweet and sour chicken recipe by Ija Mihirayan. Jaggery for sweet and tamarind for sour. The combination of these two ingredients gives a very good and unique taste to the chicken recipe. Serve this recipe as a side dish with rice at lunch or dinner. Try this recipe on this weekend and don't forget to give the feedback if you liked it. Ija Mihirayan is a home chef based on Jorhat, Assam, India.  You can check her other recipes in her  Facebook page . Sweet and Sour Chicken Recipe  📎 Course :  Main Course đŸ”ĒPreparation Time : 15 minutes ♨Cooking Time : 30   minutes 🕞Total : 45 minutes 🍴Servings :  2-3 INGREDIENTS/āĻ‰āĻĒāĻ•ā§°āĻ¨ : 500 gms of boneless and skinless chicken cut into 1 inch pieces (500 āĻ—্ā§°াāĻŽ āĻšাā§°āĻŦিāĻšিāĻ¨ āĻ•ুāĻ•ুā§°াā§° āĻŽাংāĻ¸ ā§§ā§Ŧ āĻŸুāĻ•ুā§°া) 2 large Onion

Sun-dried Thekera

There are three different types of Thekera(āĻĨেāĻ•েā§°া) found in Assam that belongs to the same genus 'garcinia'.  Bor thekera ( Garcinia pedunculata),  Rupohi thekera ( Garcinia lanceifolia Roxb) and  Kuji thekera (Garcinia kydia   morella (Gaertn.) Desr.). The thekera fruits have a sour flavor and are mainly used in cooking. Among these three garcinia, bor thekera and kuji thekera can be preserved by sun drying process. Sun dried thekera pieces Food drying is a method of food preservation which can be done by sun, oven or microwave drying. Solar drying is the ancient method of preserving food. Bor thekera  Thekera can be preserved by sun drying method. The sun drying method has been used for the purpose of preserving thekera by Assamese people since time immemorial.  The sun dried thekera slices are used for various purposes. You can make a very tasty  fish curry with thekera . Kuji thekera  Dried slices of thekera are used as a medicine to aid digestion

Assamese Style Fish Curry with Bottle Gourd

Bottle gourd fish curry is an Assamese style fish curry recipe which can be served at lunch and dinner with rice. In this recipe I'm using Boriyola fish ( Aspidoparia morar). You can also try this recipe with any other variety of fish.  Assamese Style Fish Curry with Bottle Gourd  📎 Course : Main course 📎Cuisine :  Indian đŸ”ĒPreparation Time :  15 minutes ♨Cooking Time :  30 minutes 🕞Total :  45 minutes 🍴Servings : 2-3 INGREDIENTS: 8-10 boriyola fish or any fish  1 cup chopped bottle gourd  1 big tomato, chopped 2 chopped green chillies  1/2 tsp ginger garlic paste  1 small onion, chopped  1/2+1/2 tsp turmeric powder  2 tbsp mustard oil  Chopped long coriander leaves  Salt to taste  METHOD: In a pressure cooker take chopped bottle gourd, tomato and green chilies. Add 2 cups of water and cook for 2-3 whistles.  Clean boriyola fish and wash under running water. Rub with salt and turmeric.  In a pan heat oil. Fry fish pieces. Drain and ke

Simple Fish Fry Recipe

Boriyola mas (āĻŦā§°িā§ŸāĻ˛া āĻŽাāĻ›) is a species of freshwater  small fish found in Assam. It's scientific name is Aspidoparia morar . It has a very sweet and delicious taste and crispy fried boriyola fish can be served as a side dish with rice.  Serve with sliced onions, chopped coriander leaves and chillies. Squeeze some lemon juice for better taste. Boriyola fish Simple Fish Fry Recipe  📎Cuisine : Assamese  đŸ”ĒPreparation Time :  15 minutes ♨Cooking Time :  15 minutes  🕞Total :  30 minutes INGREDIENTS: 250 gms of boriyola fish  1 tsp turmeric powder  Mustard oil to fry  Salt to taste  For garnishing : 1 onion, sliced  2-3 Long coriander leaves, chopped  2-3 Green chillies  1 tbsp lemon juice  METHOD: Clean fishes, throw it's intestine parts and wash under running water.  Rub with salt and turmeric.  In a pan heat mustard oil.  Fry fishes one by one till golden brown and crisp.  Drain and serve hot.  Garnish with sliced onions, cho

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name.         Assamese name = English name  Lai xaak(āĻ˛াāĻ‡ āĻļাāĻ•)= Mustard green  Paleng xaak(āĻĒাāĻ˛েং āĻļাāĻ•)= Spinach  Horiyoh xaak(āĻ¸ā§°িā§ŸāĻš āĻļাāĻ•)= Mustard plant  Dhekia(āĻĸেāĻ•িā§Ÿা)= Fiddlehead ferns  Meethi xaak(āĻŽিāĻĨি āĻļাāĻ•)= Fenugreek greens Mati kaduri(āĻŽাāĻŸি āĻ•াāĻĄুā§°ি)= Sessile joyweed  Lofa xaak(āĻ˛āĻĢা āĻļাāĻ•)= Chinese mellow   Bor-manimuni(āĻŦā§°-āĻŽাāĻ¨িāĻŽুāĻ¨ি)= Asiatic pennywort  Sofguti(āĻšāĻĢāĻ—ুāĻŸি)= Fennel  Dangbodi(āĻĄাংāĻŦāĻĻি)= Yard long been  Kolmou(āĻ•āĻ˛āĻŽৌ)= Water spinach  Titamora(āĻ¤িāĻ¤াāĻŽā§°া)= Jute plant  Tengamora(āĻŸেāĻ™াāĻŽā§°া)= Roselle  Bhekuri(āĻ­েāĻ•ুā§°ী)= Indian nightshade  Squash(āĻ¸্āĻ•āĻš্)= Chayote squash  Bahgaj(āĻŦাāĻšঁāĻ—াāĻœ)= Bamboo shoots  Betgaj(āĻŦেāĻ¤āĻ—াāĻœ)= Rattan shoots  Sojina(āĻšāĻœিāĻ¨া)= Drumstick  Maan-dhania(āĻŽাāĻ¨ āĻ§āĻ¨িā§Ÿা)= Long coriander  Mosondori(āĻŽāĻšāĻ¨্āĻĻā§°ি)= Heart leaf  Bhedai lota(āĻ­েāĻĻাāĻ‡āĻ˛āĻ¤া)= Skunk vine  Zilmil(āĻœিāĻ˛āĻŽিāĻ˛)= White goosefoot  Moricha(āĻŽā§°িāĻšা)= Amaranth  Khutura(āĻ–ুāĻ¤ুā§°া)= Green amaranth  Oolkobi(āĻ“āĻ˛āĻ•āĻŦ