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Showing posts from December, 2019

Paneer Tikka (Grilled Cottage Cheese)

Paneer Tikka is an Indian dish made from cottage cheese cubes marinated in different Indian spices and grilled in a tandoor, microwave or tawa. We can also add pieces of onion, capsicum and tomato in this recipe. You can serve paneer tikka as a starter.

This is probably my last blog post of 2019. Only couple of hours left for 2020 while I'm typing this recipe. The whole day I was very busy. From evening onwards I prepared many dishes as a part of year ending celebration. I made only vegetarian food today. Today is tuesday and in India  tuesday is considered as a holy day and therefor many Indians eat vegetarian food on tuesdays. We too eat vegetarian food on tuesdays but we have a different reason for it.  As my father-in-law died on tuesday,  we don't eat non-vegetarian food on tuesdays.

As a part of year ending celebration, I prepared panipuri in the evening followed by mixed chat. 





Then I prepared paneer tikka for starter for the dinner.  For the main course I cooked tawa r…

Fish and False Roselle leaves Curry

The false roselle or Hibiscus acetosella is a similar plant like roselle. The difference is that the leaves of false roselle are red in colour and roselle leaves are green in colour. The false roselle leaves has also sour taste just like the roselle leaves.  So like fish and roselle leaves curry  we can also make fish and false roselle leaves curry. 

Fish and False Roselle leaves Curry 
📎Course : Main Course  📎Cuisine : Assamese 🔪Preparation Time : 5 minutes ♨Cooking Time : 20 🕞Total : 25 minutes
🍴Servings : 3

INGREDIENTS: 3 pieces of fish (any) 1 bunch of false roselle leaves 3 big pieces of taro 2 tbsp red lentil 1/2 tsp fenugreek seeds1/2 + 1/2 tsp turmeric powder 2 green chillies chopped 2 tbsp oil Salt to taste METHOD: Wash the fish pieces under running water. Rub fish pieces with 1/2 tsp of turmeric and salt. In a pan heat oil. Fry fish pieces and keep aside. Don't throw the remaining oil. In the meantime rinse red lentils. Break off the false roselle leaves on its base. Wash a…

Assamese dailot diya mas recipe : Assamese style fish and lentil curry

Dailot diya mas or fish and lentil curry does not sound so cool but it is one of the easiest fish curry recipe of Assamese cuisine. When making fish and lentil curry the most important thing is the use of souring agents.  The lentil curry must be sour when you make fish lentil curry. The procedure of cooking is the same in making different fish and lentil curries with different souring agents. Here in this recipe I am using modhuxulung leaves and roselle. Modhuxulung is a plant whose leaves are used in cooking in Assamese cuisine.  It has a sour taste and therefor used in making Assamese masor tenga or Assamese sour fish curry. Roselle has a wide use in Assamese cuisine.  Both it's leaves and fruits are used to make sour fish curries. In this sour fish curry recipe I am using roselle fruit together with modhuxulung as the souring agent.

Assamese dailot diya mas recipe : Assamese style fish and lentil curry 

📎Course : Main Course  📎Cuisine : Assamese 🔪Preparation Time : 5 minutes ♨C…

Pork with Roselle (Tengamora)

Roselle (টেঙামৰা) or Hibiscus  is used as a vegetable in Assamese cuisine. Roselle leaves are used to a make sour fish curry. Roselle fruits are also used in making fish and lentil curries. The red calyx of roselle fruits are use to make Roselle jam. Today I have tried pork with roselle and the result is fantastic. I have used red calyx of roselle fruits.  It also has a sour flavor. You can also cook pork with roselle leaves.

If you like pork then you can also try pork with mustard greens.

Pork with Roselle recipe 
📎Course : Main course
📎Cuisine : Assamese  🔪Preparation Time : 10 minutes ♨Cooking Time : 30 minutes 🕞Total : 40 minutes
🍴Servings : 2
INGREDIENTS:

500 gms pork6-7 big and mature roselle fruits 1/2 tbsp ginger-garlic paste1 onion, chopped1/2 tsp turmeric2 green chillies chopped 2 tbsp mustard oilSalt to taste
METHOD:

Cut pork into cube sized pieces. Wash under running water.In a pressure cooker boil pork for 2 whistles.  Drain water and keep the pork pieces aside. Separate the …

Roselle Jam

Roselle (টেঙামৰা) or Hibiscus is used in Assamese cuisine to make fish curries and sour lentil curries. Both roselle leaves and fruits are used for this purpose. We can also make pickle and a very decisions sour tea from roselle fruit. Yesterday I made roselle jam from the red calyx of roselle fruit. It's very simple to make and can be served in breakfast by making jam bread or jam sandwich.

Roselle Jam Recipe 

📎Cuisine : World 🔪Preparation Time : 15 minutes ♨Cooking Time :  1 hour15 minutes 🕞Total : 1 hour 30 minutes
🍴Servings : 10

INGREDIENTS:

250 gms of roselle fruit 2 cups of water 1/2 tbsp vinegar 2 cups of water
METHOD:

First wash the roselle fruits under running water. Separate the red calyx from the seedpod. In a pressure cooker take red calyx and add 2 cups of water. Close the lid. In high heat cook for two whistles. Remove from heat.Now pour everything from the cooker in a saucepan.Add sugar. Over a gentle heat cook until sugar dissolves completely by stirring continuously. Co…