Skip to main content

Privacy Policy


Terms and Conditions :

Last updated: March 23, 2019
Please read these Terms and Conditions carefully before using the http://www.rumicooks.com website (the "Service") operated by Rumi's Kitchen : Assamese & Indian Recipes.
Your access to and use of the Service is conditioned on your acceptance of and compliance with these Terms. These Terms apply to all visitors, users and others who access or use the Service.
By accessing or using the Service you agree to be bound by these Terms. If you disagree with any part of the terms then you may not access the Service.

Links To Other Web Sites

Our Service may contain links to third-party web sites or services that are not owned or controlled by Rumi's Kitchen : Assamese & Indian Recipes .
Rumi's Kitchen : Assamese & Indian Recipes has no control over, and assumes no responsibility for, the content, privacy policies, or practices of any third party web sites or services. You further acknowledge and agree that Rumi's Kitchen : Assamese & Indian Recipes shall not be responsible or liable, directly or indirectly, for any damage or loss caused or alleged to be caused by or in connection with use of or reliance on any such content, goods or services available on or through any such web sites or services.
We strongly advise you to read the terms and conditions and privacy policies of any third-party web sites or services that you visit.

Termination

We may terminate or suspend access to our Service immediately, without prior notice or liability, for any reason whatsoever, including without limitation if you breach the Terms.
All provisions of the Terms which by their nature should survive termination shall survive termination, including, without limitation, ownership provisions, warranty disclaimers, indemnity and limitations of liability.

Governing Law

These Terms shall be governed and construed in accordance with the laws of Assam, India, without regard to its conflict of law provisions.
Our failure to enforce any right or provision of these Terms will not be considered a waiver of those rights. If any provision of these Terms is held to be invalid or unenforceable by a court, the remaining provisions of these Terms will remain in effect. These Terms constitute the entire agreement between us regarding our Service, and supersede and replace any prior agreements we might have between us regarding the Service.

Changes

We reserve the right, at our sole discretion, to modify or replace these Terms at any time. If a revision is material we will try to provide at least 30 days notice prior to any new terms taking effect. What constitutes a material change will be determined at our sole discretion.
By continuing to access or use our Service after those revisions become effective, you agree to be bound by the revised terms. If you do not agree to the new terms, please stop using the Service.

Contact Us

If you have any questions about these Terms, please contact us.

Comments

Popular posts from this blog

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 seeds1/2 tsp fennel seeds1/2 tsp hing or asafoetida1/2 tsp nigella seeds 1 tbsp red chilli powder 2 tbsp sugar 1/2 tbsp salt 1/2 cup mustard oil 1/2 tbsp white vinegarMETHOD: Wash the green tomatoes under running water.  Wipe the tomatoes with a dry cloth. Slice the green tomatoes…

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour.  It turns red only when ripened.  This ripened ghost chilli in the first bite gives an intense sweet chilli flavor.  The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting.  But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly.  She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice.  Today I m…

Simple Pizza base Recipe made on Tawa (অভেন ব্যৱহাৰ নকৰাকৈ বনোৱা পিজ্জা বেচ)

Pizza base is a flat shaped bread. You can buy pizza base from the store but making pizza base at home is not that tough one. I made simple pizza base today on tawa. I'm thinking of making pizza in the evening using these pizza bases, the recipe of which I'll share later.  Today I'm going to share simple pizza base recipe made without using oven.

Simple Pizza base Recipe made on Tawa ( অসমীয়াত ৰেচিপি তলত পাব)

📎Course : Main Course  📎Cuisine : World  🔪Preparation Time : 15 minutes ♨Cooking Time : 20 minutes  🕞Total : 35 minutes
🍴Servings : 4

INGREDIENTS:


2 cups maida (all purpose flour) ( 2 কাপ মইদা)1 teaspoon yeast ( 1 চাহ চামুচ ইষ্ট)1/2 teaspoon salt (1/2 চাহ চামুচ নিমখ)1 teaspoon sugar (1 চাহ চামুচ চেনি)2 tablespoons semolina (2 চামুচ চেমলিনা)1 tablespoon olive oil / vegetable oil (1 চামুচ তেল)1 cup lukewarm water (or as required) (1 কাপ কুহুমীয়া গৰম পানী)
METHOD:
In a bowl take maida, yeast, salt, sugar, semolina and oil. Mix well. Add lukewarm water and make a soft dough. …

Dry Fruits Custard Recipe

Custard is a variety of  dessert preparations generally based on milk. Milk is thickened by adding either egg yolks, corn flour or gelatin etc. and at last fruits and nuts are added to it.  Kids love to eat custard and it's very easy to prepare. Dry fruits custard is also a very simple recipe to prepare where rich dry fruits are added in sweet creamy custard.

Try similar recipe of Fruit Custard
Dry Fruits Custard Recipe  📎Course : Dessert  📎Cuisine : World  🔪Preparation Time : 10 minutes ♨Cooking Time : 10 minutes  🕞Total : 20 minutes
🍴Servings : 2


INGREDIENTS:
2 cups of milk2/3 tbsp custard powder2-4 tbsp of sugar1/2 cup of dry fruits cut into pieces (dates, cashews, raisins, cheery etc.)METHOD: Heat milk in a saucepan on medium heat.  In a bowl take custard powder.  Add some milk and mix thoroughly. Now add this custard and milk mixture into the  boiling milk , stir continuously. Add sugar,  stir continuously. When the liquid becomes thicker,  remove from heat.  Let it cool .Add d…

Fish Egg Bhurji | Scrambled Fish Egg and Bamboo shoots

My blog has completed 3 years of its blogging journey this August, but the blog still needs to grow and I have still need to learn many things. This is the first post of the 4th year of my blogging journey and it is about a simple recipe of scrambled fish egg or fish egg bhurji . I made this recipe little special by adding "khorisa"- grated and fermented bamboo shoots. 

Fish usually lay eggs during monsoon season. Therefore there is a ban on fishing during monsoon in local rivers and ponds in Assam so that the local fishes do not get extinguished. The exported fish and fish from the fisheries are available in the market and fish roe or fish eggs are also widely available during the season. It is usually served as fritters, or as deep fried or shallow fried. Making scrambled fish eggs is very easy and it tastes very yummy.

Monsoon is also the season for bamboo shoots. During this season the raw bamboo shoots are widely available and therefore we preserve it in bottles for ferme…