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Showing posts from August, 2016

Small fish cooked in turmeric leaf | Halodhi patot diya mua maas

We Assamese people love fish, whether big or small. The mighty river Brahmaputra and its sub-rivers are wonderful sources of some good river fish. The local fishermen sell those in local markets. There are demands of exported fish from other parts of India also. But local fishes taste better. Small fish are also found in ponds. When it rains during summers the paddy fields also filled with small fishes. The local boys used to catch them and sell them in local markets.          We can cook small fish in many different ways. We can make curries, fry in oil or smoke in fire. Cooking small fish in banana leaf or turmeric leaf is a wonderful idea. It requires very less amount of oil. These recipies taste superb and are also very healthy.

The recipe of small fish cooked in turmeric leaf | Halodhi patot diya mua mas
INGREDIENTS:

150 gms of small fish2-3 turmeric leaves1/2 tbsp turmeric powder1/2 tbsp mustard oilSalt to taste

For garnishing:

2 onions chopped4-5 whole green chilliesChopped cor…

Aloo Paneer | Potatoes with cottage cheese

Paneer or Cottage Cheese is also known as Indian Cheese. It is an important part of Indian cuisines. It is generally made by curding heated milk with lemon juice or vinegar.
      Paneer consist of 4 percent fat and 11 percent protein. So it is a high source of protein. There are many health benefits of paneer. Paneer is very good in taste and there are many varieties of dishes of paneer such as sahi paneer, paneer butter masala, paneer tikka masala , palak paneer, matar paneer etc. etc.
       Aloo paneer is a common and simple dish of Indian cuisine.  Aloo or potato tastes good with paneer . I am using here very less amount of spices and cooked it in a very home style manner.

The recipe of Aloo paneer | Potatoes with cottage cheese

Ingredients:

250 gms of paneer
2 medium sized potato
2 onions
1/2 tbsp ginger garlic paste
1 tomato
1/2 tbsp turmeric powder
1/2 tbsp cumin powder
1/2 tbsp coriander powder
1/2 tbsp red chilli powder
1/2 tbsp garam masala
3 tbsp oil
Salt to taste

Met…

Potato 65 | Aloo 65 | Spicy and crispy potato fries

Potato 65 or Aloo 65 is a veg version of the recipe Chicken 65. There are many veg versions of Chicken 65 like Paneer 65, Gobi 65 etc. etc.
      Now what is Chicken 65?  Chicken 65 is a spicy deep fried tastey dish. It is originated in Chennai, India. As claimed , it was first introduced in 1965 by the Buhari Hotel Restaurant in Chennai. Potato 65 is its veg version.
      Now why 65? Some chefs believe that 65 chillies were used in every 1 kilogram of chicken and some chefs believe that 65 different ingredients were used in making Chicken 65. Some also believe that it may be in the 65th number in the manu list that's why. Or may be because the year was 65. Whatever the reason may be it sounds good and taste superb.
       Potatoes are one of the main vegetable which is always available in every Indian kitchen.  It is one of the main ingredient of everyday Indian cooking.  Potatoes are added in every sabji or almost all the sabjis. Some Indians cannot eat  sabjis without pota…

Fish head cooked with colocasia and sponge gourd (joha bhul)

Assam's love for fish is legendary.  The mighty river Brahmaputra and its sub-rivers are wonderful sources of some good river fish. We Assamese love fish , its intestines as well as fish head. The big fish's head can be cooked in many different ways.

Colocasia is very popular in Assam. In Assamese it is called 'kosu'. It is a tropical plant and its leaves, stems as well as roots are also edible. I am using the root part in this recipe which is also known as 'taro'.

Sponge gourd is known as 'bhul' in Assam . I am using 'Joha bhul' in the recipe. Joha bhul is scented spounge gourd. Its smell is so sweet that when someone cooks johabhul , it can be recognized from a distance . Its smell is mouthwatering.

The recipe of Fish head cooked with colocasia and sponge gourd (johabhul)
📎Course : Main course
📎Cuisine : Assamese(Indian) 🔪Preparation Time : 15 minutes ♨Cooking Time : 30 minutes 🕞Total : 45 minutes  🍴Servings : 2
Ingredients:

1 big fish head…

Fish curry with elephant apple and colocasia | Kosu aru ou tengar logot masor aanja

Colocasia is a tropical plant grows all over Assam. In Assamese it is called 'kosu'. The leaves , stems and roots all these three parts of a colocasia plant are edible. For making fish curry I am using the root part which is also known as 'taro'.

 The scientific name of elephant apple is Dillenia indica. In Assam it is called 'Ou tenga'. It is quite polular in Assam. It can be found throughout Assam . The fruit is green in colour. It has a very sour taste. Some tastes sweet and sour. Elephant appled is added in making dal/ lentils and fish curries. Pickles and gam can be made from elephant apple. It can be eat as raw by making a raw chutney. So elephant apple has a variety of use in Assamese cuisines.

The recipe of Fish curry with elephant apple and colocasia | Kosu aru ou tengar logot masor aanja

Ingredients:

4 pieces of fish big or small

1 colocasia

1 elephant apple

1/2 cup red gram

4 tbsp mustard oil

1/2 tbsp turmeric powder

1/2 tbsp fenugreek seeds
&
Sa…

Small fish in red lentil with colocasia

Small fish are so tasteful and small fish curries are really mouthwatering.  Cleaning small fish is a bit difficult because you should clean it from inside,  throw away its intestine and other dirty parts carefully so that the shape of the fish remains as it is. Small fish are very much availabe in my town. These are local fish. The local fishermen sells them in fish markets. We Assamese love fish and fish curries. There are many varieties of fish curries. Dry small fish is also very delicious.

  There are two different ways of cooking fish curries. One is simple spiceless tangy fish curry and other is spicy fish curry. I make simple spiceless tangy fish curry, when the fish is fresh. If the fish is one or two days old, I make spicy fish curries.

      Colocasia is a tropical plant grows throughout Assam. Its leaves, stems and root parts are all edibles. In this fish curry I am using the root part which is also called 'taro'.

 The idea of using red lentil (masoor dal) is to …

Steamed fish

Assam's love for fish is legendary.  We cannot live without fish. At dinner we have fish, at lunch we have fish. There are many rivers in Assam and these rivers are sources of wondetful river fishes. There are hundreds of different procedures of cooking fish curries. Originally. steamed fish was cooked in banana leaf. Banana leaf was wrapped around the fish. But using silver or alluminium foil instead of banana leaf is a modern idea. It may be because in cities banana leaf is not available. It is easier to cook in silver or alluminium foil. The taste differs in both the case. But it doesn't taste bad.

The recipe if steamed fish

Ingredients:

•4 piece fish
•1/2 tbsp mustard oil
•1/2 tbsp turmeric poedwr
•2 tbsp mustard seeds paste
•1/2 tbsp red chilli powder
•2 tbsp curd
•Aluminium foil
•Salt to taste

Method::


Blend curd and mix turmeric powder, mustard oil, red chilli powder, mustard paste and salt . Mix all well and make a fine paste.Now rub fish with this paste and wrap with alu…

Fish intestine recipe (masor patu)

People of Assam love fish. Assamese people also love to eat fish intestines (masor patu). Fish intestine with rice fried is a very popular fish intestine recipe. But I am using here brinjals instead of rice.
      Before cooking clean the fish intestine under running water properly. Fish intestine taste a little bitter.  So some people may not like the taste. The recipe requires a little more oil to cook.

The recipe of fish intestine (masor patu)

Ingredients::

100 gm fish intestine of any fish big or small
1 brinjal
4-5 green chillies chopped
1 onion chopped
1/2 tbsp turmeric powder
2-3 tbsp mustard oil
Salt to taste

Method:

Clean and wash the fish intestines.  Cut brinjal into 1/2 ×1 inch pieces.
Heat oil in a pan. Add onions and turmeric.  Add fish intestines and cook for 2-3 minutes. Now add brinjal, chillies and salt. Cook till brinjal becomes soft. Serve hot with rice

Fish curry with fiddlehead ferns and elephant apple | Dhakia aru ou tengar logot masor aanja

Edibble fiddlehead ferns are available throughout Assam  and is Assamese people's very favourite.  Fish is again very favourite.  The mighty river Brahmaputra and its sub-rivers are wonderful sources of some good river fish. We assamese love fish. We can eat fish everyday. 
The scientific name of Elephant Apple  is DIllenia indica. In assamese it is called Ou tenga. Elephant apple is quite popular in Assam. Many different fish curries can be made using elephant apple. Pickle and sweet and sour chutney can also be made from elephant apple. The edible part of an elephant apple can be eat as raw. My mother used to make a raw elephant apple chutney which is very tastey. Elephant apple has a sweet and sour taste. Some elephant apple taste very tangy. So before adding to any fish curry you should taste its tanginess. Otherwish excess use of elephant apple in any curry will destroy the taste. So add as much amount of elephant apple as required. 
FISH CURRY WITH FIDDLEHEAD FERNS & ELE…

Fish curry with mustard seeds

Fish curry with mustard seeds is a spicy fish curry recipe. Here I'm using yellow mustard seeds as black mustard seeds are bitter than yellow one. Before making a paste soak the mustard seeds in hot water for at least half an hour to reduce its bitterness. 
  Any kind of fish big or small can be used for preparing this recipe. Fish which are not fresh , which is one or two days old is good to taste with mustard seeds. I donot make this recipe with fresh fish. I always make sour fish curries with fresh fish. There are two procedure of making this recipe. You can fry fish pieces or you can cook it as raw. Generally I donot fry fish, I directly add it to the mustard gravy. But here I am frying the fish pieces before adding it to the gravy.
Fish curry with mustard seeds 📎Course : Main course 📎Cuisine : Indian 🔪Preparation Time : 15 minutes ♨Cooking Time : 30 minutes 🕞Total : 45 minutes  🍴Servings : 2
INGREDIENTS:
4 pieces fish2 onions finely chopped1 tomato finely chopped2 green chillie…

Fish curry with ferns and tomatoes | Dhakia aru bilahir logot masor torkari

Tangy fish curries (masor tenga) are Assamese people's all time favorite.  An Assamese can eat tangy fish curry everyday. In other words an Assamese can eat fish in every dinner or lunch.

The mighty river Braumaputra and its sub-rivers are wondefull sources of some good river fishes. Edible fiddlehead ferns are also available throughout Assam. Fiddlehead ferns with fish is a special Assamese fish recipe.   Tomatoes are added to make the dish sour. Instead of tomato other souring agents such as elephant apple, lemon juice etc.  can  also be added. Red lentil is used in this recipe. The Idea of using lenti is to make the dish thikker. In every household of Assam this recipe is made and everybody likes it very much.

Fish curry with ferns and tomatoes | Dhakia aru bilahir logot masor torkari 📎Course : Main course
📎Cuisine : Indian(Assamese) 🔪Preparation Time : 10 minutes ♨Cooking Time : 30 minutes 🕞Total : 40 minutes  🍴Servings : 2
INGREDIENTS:

Any fish small or big - 2 pc2 tbsp red len…

Black Mustard Chutney (Panitenga)

Black mustard seeds 
Welcome back to rumi's kitchen.

Today's recipe is about a chutney made from black mustard seeds. Many of you may have tasted yellow mustard seeds' chutney but have you ever tasted black mustard seeds' chutney ? Well Black mustard seeds are a little bitter than yellow mustard seeds and this black mustard seeds' chutney is called panitenga in Assamese. The taste of this chutney is not bitter but little tangy and very strong.

Black mustard seeds are used to produce mustard oil. Mustard oil is an integral part of Assamese cuisine. Assamese people use mustard oil in everyday cooking. They also use raw mustard oil in salads and pitikas. We can say mustard oil is an Assamese version of olive oil. But mustard oil has a strong smell and taste which everyone may not like to consume it as raw.

Black mustard chutney or panitenga is an unique dish of its kind. Because of its strong flavour it is good for sneezing or runny nose. Assamese people love to have pa…

Starfruit Chutney (Kordoi Chutney)

Starfruit is also known as Carambola. It is yellow in colour and have five angle in shape. Starfruit is sweet as well as sour in taste and is very rich in vitamin C. The starfruit tree is a small bushy tree. We too have a starfruit tree at our home. In Assamese we called it 'Kordoi' .

    Many recipies can be made using starfruit,  but my favourite one is smoked or grilled 'goroi' fish mashed or pitika with grilled starfruit. I can eat raw starfruit also. I like it very much. Starfruit chutney is sweet and sour in taste. It can be served with roti, paratha or naan as a side dish.


Starfruit Chutney 


📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 5 minutes ♨Cooking Time : 30 minutes 🕞Total : 35 minutes  🍴Servings : 4

INGREDIENTS:

5-6 mature starfruit2 cups of sugar 2 tbsp cooking oil 3-4 dry red whole chillies 1 bay leaf 1/2 tsp nigella seeds 1 tsp vinegar1/2 cups of raisins 1/2 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp red chilli…

Red lentil cooked with tomato and jackfruit seeds ( masoor dalot kothal guti diya)

Jackfruit is a tropical fruit, found in summer season only. It is widely found and cultivated in Assam. There is a huge demand of jackfruit in Assam. The fruit is unique and very large in size compared to the other summer seasoned fruits. Jackfruit is also recognized for its fruity flavour of its bulbs that can be smelled from a distance.  The fruit is very sweet in taste and has many health benefits as is very rich in minerals and vitamins. The jaclfruit tree is a very huge one and each tree can bear as many as 100-200 large fruit.

  Like the fruit, jackfruit seeds are also edible and very rich in protein and minerals. Many different recipies can be prepared from jackfruit seeds. We can boil, fry or roast jackfruit seeds. We can add jackfruit seeds in dal, soup and sabji. We can also make cutlets from jackfruit seeds. Jackfruit seeds has a wide use in Assamese cuisine. 

This simple lentil recipe I often cook during summer season as because it is very easy to prepare.  We serve this l…