Raw banana fritters

Raw banana or green banana fritters are very tasty. In Assamese it's called kas kol. These fritters can be served as a starter or as a tea time snack.

Also read:
●Colocasia leaves fritters

Raw banana fritters/Kas kolor bor

INGREDIENTS:

1 green banana
1 potato
1 small onion chopped
1 small piece of ginger chopped
1 egg beaten
1/3 tbsp turmeric
1/3 tbsp cumin powder
1/3 tbsp black pepper
salt to taste
oil to fry

METHOD:

Boil green banana or raw banana and potato.
Peel boiled green banana and potato.
In a bowl mashed potato and green banana.
Add chopped onions, chopped ginger, salt , turmeric, cumin powder and black pepper. Mix well.
In a pan heat oil.
Make small balls from the mashed and dip into the beaten egg.
Fry these balls till golden brown.
Now the fritters are ready to serve. Serve hot with green chutney.

Comments

Edwin PrasetioOctober 12, 2017 at 4:50 PM
I love all food made from bananas. So distinctive tastes...
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Replies
Dean ThorpeNovember 6, 2017 at 11:52 AM
I love fritters, especially banana ones, but I'm allergic to onions, shame as the recipe sounds great apart from that!
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Fishes are found in ponds and paddy fields also, specially during summer in rainy seasons. Local boys catch those fishes for enjoyment and for selling in the local markets.

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Ingredients:
2 potatoes1 small onion chopped2 green chillies choppedGreen coriander leaves chopped1 tbsp mustard oilSalt to taste
Method:

Boil potatoes. Peel the skin and mash it in a bowl. Add the other ingredients and mix well. Instead of raw onion, fried choppe…

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

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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. …

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An Indian meal is incomplete without a chutney. Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc.

Chutney recipes are very easy to prepare. Most of the chutney recipes are prepared by grinding and are basically made from raw vegetables. Today I'm going to share a Peanut and Curry Leaves Chutney recipe which don't required any cooking. Serve this recipe at lunch or dinner with main course or with samosa or pakora in the evening with tea.

Peanut and Curry Leaves Chutney 📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 15 minutes
INGREDIENTS:
1 cup peanuts1 bunch of curry leaves 5-6 green chillies 4-5 long coriander leaves Salt to taste water if required
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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
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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…

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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.

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Heart leaves- its medicinal value and use in Assamese cuisine

Heart leaves in Assamese Is called Mosondori. Its binomial name is Houttuynia cordate. It is a small plant mostly known for its medicinal value. It grows in moist and shady places. It is a flowering plant and its leaves look like circular heart shaped. It may because of its heart shaped leaves, the name Is heart leaves plant. Flowers are tiny white and bloom in winter season only. Heart leaves are edible and used as a herbal medicine to cure stomach related problems. It is good for diuresis and detoxification.

Heart leaves or mosondori are used as recipes in Assamese cuisine. These recipes are treated as home medicines. Some use these leaves to make fish curry. Here I am sharing 3 chutney recipes which are also used as medicines.

1. Raw heart leaves chutney

Ingredients:
1 bunch of heart leaves
2-3 cloves of garlic
1 tbsp mustard oil
Salt to taste

Method:
Make a fine paste using all the ingredients. Serve with rice.

2. Boiled heart leaves chutney

Ingredients:
1 bunch of heart leave…

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