About

Updated on : 25/03/2021

About RumiCooks

Started in August, 2016 RumiCooks.com (then rumiskitchen.blogspot.com) is a food blog based in Assam that covers topics on food and recipes basically on Assamese cuisine, news, interviews, food product reviews, restaurant reviews, places to eat and travel in Assam.

About the Author

Hey there! I'm Rumi Mahanta Dutta. I'm the author of RumiCooks.com. I live in a small town called Dibrugarh, in the state of Assam, India, where I live with my husband and two kids.

Professional I am an Advocate, but after my kids were born, I took a little break from advocacy to take care of my babies. It was in the year 2014, I started a facebook page where I used to share whatever I cook. At that time I had no idea about blogging. All of a sudden, in the year 2016, I came to know about the blogging world and out of curiosity and excitement I started this blog. At the very beginning I started my blog on free blogspot platform. At that time I was not thinking of making any money from my blog but I enjoyed blogging. Soon this little blog became my new internet home where I liked to spent most of my time.

I love to cook and love to do experiments in my kitchen. I don't have years of cooking experiences but I like to spend times in my kitchen. And through this blog I discovered my passion for cooking and blogging.

In the year 2019 I returned back to my old profession. But I haven't quit blogging. I blog whenever I get time.

Last year, as India faced the pandemic situation together with the whole world, there was a complete lock down period for few months. That period became a game changer for me. I stayed at home and started concentrating on my food blog. As I got enough time to devote in my blog, it starts to grow slowly. Whatever happens happens for the best. My four years of hard work paid off.

Now as the pandemic situation is almost normal. Our courts have started working (of course we are following the guidance of WHO), my blogging time again decreased. But I love blogging and promise to provide new post every month.

Reach me via email for :

sponsored post,
product review & restaurant review
recipe development.

* I even coach budding bloggers to start their blog.

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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(লাই শাক)= Mustard green Paleng xaak(পালেং শাক)= Spinach Horiyoh xaak(সৰিয়হ শাক)= Mustard plant Dhekia(ঢেকিয়া)= Fiddlehead ferns Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed Lofa xaak(লফা শাক)= Chinese mellow Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort Sofguti(চফগুটি)= Fennel Dangbodi(ডাংবদি)= Yard long been Kolmou(কলমৌ)= Water spinach Titamora(তিতামৰা)= Jute plant Tengamora(টেঙামৰা)= Roselle Bhekuri(ভেকুৰী)= Indian nightshade Squash(স্কচ্)= Chayote squash Bahgaj(বাহঁগাজ)= Bamboo shoots Betgaj(বেতগাজ)= Rattan shoots Sojina(চজিনা)= Drumstick Maan-dhania(মান ধনিয়া)= Long coriander Mosondori(মচন্দৰি)= Heart leaf Bhedai lota(ভে...

Pork with mustard greens (Lai xaak)

Mustard green is a green leafy vegetable. I love its taste. Its little bitter but it taste good once cooked. Many recipes can be made with this beautiful green leafy vegetable. Fish with mustard greens , mustard greens stir fry, mustard green raw chutney, boiled mustard greens are some of the mustard greens recipes. Pork with mustard greens is a very special recipe of Assam . Use full grown mature and soft mustard green leaves only. This recipe is very simple and very less spices are used. Assamese cuisine is in fact less spicy compared to other Indian cuisines. Pork with mustard greens is served as a side dish with rice. Assam is a rice eating state and Assamese generally eat rice at lunch and dinner. So this pork recipe can be served at lunch and dinner with steamed rice. But some people don't like to have leafy vegetables at night. So for them serve at lunch only. Pork with mustard greens (Lai xaak) ...

List of Spices(মচলা) with their English and Assamese names

Here is a list of 25 spices (মচলা) with their English and Assamese names. Assamese name = English name Ada (আদা) = Ginger (Scientific name : Zingiber officinale) Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum) Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa) Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum) Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum) Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder Hukan jolokia (শুকান জলকীয়া) = Dry chilli Kola nimokh (কলা নিমখ) = Black salt Long (লং) = Clove ( Scientific name : Syzygium aromaticum) Dalsini (দালচিনি) = Cinnamon Elaichi (ইলাচী) = Cardamom Kala jeera (ক'লা জিৰা) = Black cumin Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare) Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric Tejpat (তেজপাত) = Bay leaf Jaluk (জালুক) ...

Assamese Herbs & Spices: The Secret Flavours of Northeast India

The Secret Ingredients: Local Herbs and Spices That Define Assamese Flavours. Assamese herbs and spices are unique of its kind. When you step into an Assamese kitchen, the aroma is unlike anywhere else in India. It’s subtle yet deep — earthy greens simmering in mustard oil, the faint sourness of fermented bamboo shoot, and the warmth of fresh herbs gathered just moments ago. The traditional Assamese cuisine doesn’t rely on heavy garam masalas or rich gravies; its beauty lies in its simplicity — in the way fresh herbs and local spices capture the very essence of Assam’s rivers, fields, and forests. In this post, let’s explore some of the unique herbs and spices that give Assamese food its identity — ingredients that make each dish a story of the land itself. Manimuni (Asiatic Pennywory / Centella Asiatica) A humble creeping herb found near ponds and gardens, manimuni is a cornerstone of Assamese home cooking. It has a mild bitterness and an earthy aroma that refreshes the palate....

Green Tomato Pickle

Hey there! here I'm back with another pickle recipe. Sweet, sour and spicy green tomato pickle is very easy to prepare. Green tomatoes are the unripe tomatoes which are firm and sour. If you have green tomatoes and searching for recipe ideas than I have got two simple green tomato chutney recipes for you > click here I love eating green or raw tomatoes. Red tomatoes are available throughout the year but green tomatoes are quite seasonal. Today I got a basket of green tomatoes from my father and so I decided to make this pickle recipe. Green Tomato Pickle 📎 Course : Pickle 📎Cuisine : Indian INGREDIENTS: 7-8 green tomatoes 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp mustard seeds 1/3 tsp fenugreek seeds 1/2 tsp fennel seeds 1/2 tsp hing or asafoetida 1/2 tsp nigella seeds 1 tbsp red chilli powder 2 tbsp sugar 1/2 tbsp salt 1/2 cup mustard oil ...

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names. Assamese Name = English Name Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name : Zizyphus jujuba) Modhuri (মধুৰী) = Guava Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim ...

The Art of Cooking “Khar” – Assam’s Signature Dish

Khar is a traditional Assamese dish made with an alkaline extract from burnt banana peel (bhim kol). It’s a unique culinary practice that balances flavour and wellness — representing the earthy simplicity of Assam’s food culture . If Assamese cuisine had a heartbeat, it would be khar. More than just a dish, khar is a technique, a flavour, and a tradition that has shaped Assamese food for generations. Cooked in almost every household, from the Brahmaputra plains to the hilly villages, khar captures Assam’s philosophy of simple, earthy, and nourishing food. Let’s dive into the art of cooking khar — how it’s made, why it’s special, and what it says about Assam’s timeless relationship with nature. What is Khar? Khar is both an ingredient and a category of dishes unique to Assamese cuisine. It’s made using the alkaline extract of burnt banana peel — usually from the indigenous variety called bhim kol (a large plantain). The extract, called kol khar , acts as a natural cleanser and sof...

Chicken With Mustard Greens | Lai Xaakor logot Kukurar mankho

Pork with mustard greens is a very popular recipe many of you may have tried but have you tried chicken with mustard greens . Mustard greens in Assamese is called Lai xaak and chicken in Assamese is called Kukurar mankho . So the recipe in Assamese is called lai xaakor logot kukurar mankho The recipe is actually very simple. Use fully grown and mature mustard green leaves for better taste. It will be more delicious if you use chicken pieces with its skin and fat. So let's directly go to the recipe. Chicken with Mustard Greens 📎 Course : Main course 📎Cuisine : Indian (Assamese) 🔪Preparation Time : 15 minutes ♨Cooking Time : 25 minutes 🕞Total : 40 minutes 🍴Servings : 2 INGREDIENTS: 500 gms chicken cut into small pieces 6-7 big mature leaves of mustard greens 2-3 green chillies, chopped 1 tomato roughly chopped 1/2 tbsp ginger-garlic paste 1 onion, chopped 1/2 tsp turmeric 2 tbsp mustard ...

How to cook Sticky Rice in a pressure cooker (without soaking for hours)

sticky rice cooked sticky rice Sticky rice or bora saul is a part of Assamese cuisine . Sticky rice is basically used in making different snacks (pithas) during Bihu festivities. I like to eat sticky rice in breakfast. Sticky rice is served with milk, cream, yogurt and jaggery. But I like to eat sticky rice with vegetables (Sabji). Cooking sticky rice is very easy. I used to cook sticky rice in pressure cooker. No need to soak for hours. Here is the step by step procedure of making sticky rice. INGREDIENTS : 2 cups of sticky rice 2 cups of water 1 tbsp cooking oil METHOD: Step1 : Take two cups of sticky rice in a large bowl. Step 2 : Rinse sticky rice under running water. Step 3 : In a pressure cooker pan pour the sticky rice. Add 2 cups of water. Step 4 : Add 1 tbsp cooking oil. Step 5 : Close the lid of the cooker. In law heat cook for 1 whis...

Water Hyacinth : The Most Amazing Vegetable I Found During My Visit To Tipam

Food and travel go hand in hand. I always like to try new food, specially the local food whenever I travel. My recent visit to Tipam was not an amazing one in terms of testing food, as we didn't find a good eatery. But the most amazing thing happened was that we found a vegetable vendor who was selling water hyacinth (meteka) in his bicycle. I once tasted a water hyacinth dish in my mom's place but haven't cooked it myself. So I bought two bunches of water hyacinth's leaves with stems from him. As he was also selling water hyacinth's blossoms, I bought it too which was a new vegetable for me. Water hyacinth Water hyacinth's blossoms Tipam is located in the Naharkatia Tehsil of Dibrugarh district of Assam. Tipam was the first capital of Ahom dynasty. The first Ahom king Swargadeo Chaolung Sukapha is said to have set his first foot hear after he entered Assam. The main attraction of Tipam is the Deosali hill which is a beautiful hill surrounded b...

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