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Showing posts from April, 2018

Instant Assamese Kumol Saul Pulao

Kumol Saul is a magical rice of Assam which can be eaten without cooking. Kumol Saul is an instant rice which requires no cooking . It is rendered fluffy and can be consumed just after soaking in water for few minutes. Kumol Saul is made from Bora Saul (Sticky rice) by soaking over night and then boiling and sun-drying.

Kumol Saul is prepared usually in the month of Bihu festival. It is usually served as a Jolpan with yougurt/curd and jaggery. 


Kumol Saul with yogurt and jaggery
Kumol Saul pulao is a simple recipe which I experimented last Sunday and it turned out really good. As kumol saul is prepared from sticky rice, this dish become sticky to some degree after cooking. So serve it hot immediately after cooking. Because once it cools the stickiness will increase and it will taste bad. Serve with a hot cup of tea for better taste.

The Recipe of Kumol Saul pulao :


Kumol Saul pulao 

INGREDIENTS:
• 1 cup kumol saul
• 2 eggs (optional)
• 1/2 cup chopped vegetables (bean, carrot, capsicum etc…

Assamese style Fish recipe with Ceylon Spinach, Modhuxulung and cheery tomatoes

Ceylon Spinach or Water leaf is better know in Assamese as Pirali Paleng (পিৰালি পালেং ). It's a green leafy vegetable whose botanical name is Talinum Fruticosum. The leaves of Water leaf tree are little sour in taste and are used in making fish curry recipe in Assamese cuisine. 


Ceylon Spinach 
Cheery Tomatoes in Assamese called Kon Bilahi. Cheery tomatoes are bit-sized tomatoes with lots of health benefits. Cheery tomatoes can grow easily and ripen early during summer. It's low in calorie and rich in fiber, potassium and antioxidants.

Cheery tomatoes. 
Polygonum microcephalum is a green leafy vegetable found in Assam. It is called 'modhuxulung' in Assamese . It is sour in taste specially used in making tangy dal and tangy fish curries. Many other dishes can also be made by using modhuxuleng. Assamese people are fish lovers and fish curry with modhuxuleng is a very loved and common dish made by almost every household in Assam.

Modhuxulung 
The Recipe of Fish with Ceylon Sp…

Assamese style Fish recipe with modhuxulung, cheery tomatoes and okra

Fish with modhuxulung, cheery tomatoes and okra 
Polygonum microcephalum is a green leafy vegetable found in Assam. It is called 'modhuxulung' in Assamese . It is sour in taste specially used in making tangy dal and tangy fish curries. Many other dishes can also be made by using modhuxuleng. Assamese people are fish lovers and fish curry with modhuxuleng is a very loved and common dish made by almost every household in Assam.

Modhuxulung
Cheery Tomatoes in Assamese called Kon Bilahi. Cheery tomatoes are bit-sized tomatoes with lots of health benefits. Cheery tomatoes can grow easily and ripen early during summer. It's low in calorie and rich in fiber, potassium and antioxidants.

Cheery tomatoes 
In this fish recipe I am using red gram (masoor dal) to make the gravy thikker. I have also added okra in this recipe just to increase the taste of this dish.

Serve this fish recipe with modhuxulung, cheery tomatoes and okra with plain rice.


The recipe of Fish with modhuxulung, cheery …

How to Sprout Black Chickpeas

Black Chickpeas in Assamese called  Boot. Assamese people use black chickpeas as a part of  Prashad offered in various religious ceremonies. Black chickpeas have lots of vitamins and minerals and sprouting them increases its nutritional value. Sprouted chickpeas can be added in salad.

INGREDIENTS:                                                    

• 1 cup black chickpeas
• water to cover

METHOD:                                                             

Rinse black chickpeas.
Take the chickpeas in a wide bowl.
Cover with enough water to soak all the chickpeas for 24 hours.  Cover with a cloth.

After 24 hours drain the water and rinse again.
Again soak chickpeas in water. Drain and rinse in every 12 hours and follow the same procedure for next 2-3 days.

Now you can see sprouts coming out from chickpeas. You can use these sprouted black chickpeas in your salad.

Store it in container in your refrigerator and use within 4-5 days.

Pan Roasted Cheery Tomatoes

Cheery Tomatoes in Assamese called Kon Bilahi. Cheery tomatoes are bit-sized tomatoes with lots of health benefits. Cheery tomatoes can grow easily and ripen early during summer. It's low in calorie and rich in fiber, potassium and antioxidants.
I always roast tomatoes either directly on gas stove or on pan or tava . It saves time .

Pan Roasted Cheery Tomatoes 🔪Preparation Time : 0 minutes ♨Cooking Time : 6 🕞Total : 6 minutes

INGREDIENTS:
1 cup cheery tomatoes1/2 tbsp mustard oil1 pinch salt1 pinch pepper


METHOD:
Heat mustard oil in a flat pan or tava on medium heat.Put cheery tomatoes.Sprinkle salt and pepper.Turn tomatoes after 3 minutes and again cook for 3 minutesRemove from heat.Enjoy.

Check my YouTube video on how to roast cheery tomatoes in a pan on gas stove here >

Assamese Doi Chira Jolpan Recipe

Assamese Jolpan recipes are generally breakfast recipes which requires no cooking and can be prepared in no time.  These jolpan recipes are not only served as breakfast but can also be served to guests specially in the time of Bihu festivities. Jolpan recipes usually consists of various forms of rice like rice flakes (chira), puffed rice(muri/hurung/akhoi), handoh(roasted and grounded rice),  Soft rice(kumol saul) etc.  These rice varieties are served with curd/yougurt(doi), and jaggery(gur) to make jolpan .

Use either cow curd or buffalo curd. You can also use curd prepared in bamboo hollow. But serve Assamese jolpan only on bell metal(kahor) bowl because it is a tradition.

Recipe of Doi Chira:



Preparation time: 15 minutes
Cooking time: 0 minutes
Total: 15 minutes.

INGREDIENTS:
• 2 cups rice flakes
• 1 cup curd/yougurt
• 1/2 cup jeggery
• 1/2 cup cream(optional)

Serve: 2

METHOD:
Soak rice flakes in warm water for 2-3 minutes.  Squeeze and drain the remaining water.
Take two bell  metal …

Thekera (Garcinia pedinculata) Sweet and Sour chutney

Thekera is a magical fruit found in Assam.  Its English name, perhaps the botanicals name is Garcinia pedinculata. It's taste is very tangy.  The ripe fruit can be eat as raw, but it's very tangy. Generally used in making lentil soup or sour fish curry. The ripe or raw fruit is sliced, sun-dried and preserved in bottles.

Thekera fruit
Sun dried thekera slices 

It has some medicinal value also. It is good for stomach related problems.  The dried fruit is soaked in water for few hours, and Its pulp can be used as an herbal appetizer.

         There is a wide use of this fruit in Assamese cuisine.  It is used to make Kahudi or Pani tenga. And the fish curry of course is very tasty and mouth watering.

••Click here for recipe of Panitenga
••Click here for recipe of Fish curry with Thekera

Recipe of Thekera sweet and sour chutney :
INGREDIENTS:

• 1 thekera

•2 cup sugar

• 1 cup jaggery (gur)

•2 tsp vegetable oil

•3/4 dry whole red chillies

•1/2 tbsp nigella seeds (kala jeers)

• 1 bay …

How to Roast Pumpkin seeds in a tawa

Do not throw the seeds from the pumpkin. As pumpkin seeds are edible seeds, it has lots of health benefits. Pumpkin seeds are nutritional power houses. These seeds are good sources of Vitamin B, magnesium, iron and protein . Pumpkin seeds are generally roasted for consumption. You can use your oven for roasting pumpkin seeds. But here in this recipe I'm using a simple "tawa" (a flat pan). The purpose of using tawa is that it saves time.

     Preparation time = 0 minute
     Cooking time        = 5-10 minutes
     Total.             =        5-10  minutes

INGREDIENTS:

• 1 cup raw whole pumpkin seeds

• 1/2 tbsp any vegetable oil or melted butter

• 1 pinch salt

 METHOD:



Heat oil in a tawa or a pan. Now spread the oil in tawa by shaking it around.

Add the pumpkin seeds. Add salt. Stir pumpkin seeds frequently until pumpkin seeds turn light brown and crispy.

Remove tawa from heat.

Let cool and enjoy.

You can preserve these roasted pumpkin seeds in an airtight container.

Khichuri-one pot meal

Khichuri served with roasted papad 
When I feel lazy, I cook Khichuri . Khichuri is the only one pot comfort meal which can be prepared quickly and easily with everyday ingredients. Besides easy, khichuri is tasty and healthy too. Khichuri can be served in breakfast, lunch or in dinner too. Khichuri can be served with or without any side dish. Khichuri can be served with mixed vegetables sabji , eggplant fritters, pickles or with papad.

It's very easy to prepare khichuri in pressure cooker.  It saves time.

     >   Preparation time :
             30 minuted
     >     Cooking time :
             20+10 minutes
      >  Total = 60 minutes
Serves : 4

INGREDIENTS:

•  1 cup rice (any)

• 1cup split moong dal

• 1 small eggplant

• 1 small piece of pumpkin

• 1 small reddish

• 1 potato

• 1/4 cup nuts

• 1 bay leaf

• 2 whole dry red chilli

• 1/2 tsp Panch phuron

• 1 tsp turmeric powder

• 1/2 tsp cumin powder

• 1/2 tsp coriander powder

• 1 tsp red chilli powder

• 2 tbsp mustard oil
&…

Papaya Chutney

This Papaya Chutney is a very simple chutney made from simple ingredients, served as a side dish with rice or roti . Papaya is a very healthy choice that can be cooked  as a vegetable and can also be consumed raw  as a fruit. Here in this recipe I am using raw or green papaya.  As it's a sweet chutney, it can also be served as a dessert.

INGREDIENTS:

• 1 raw or green papaya

•2 cup sugar

• small piece of jaggery (gur)

•2 tsp vegetable oil

•3/4 dry whole red chillies

•1/2 tbsp nigella seeds (kala jeers)

• 1 bay leaf (tejpat)

• 1/2 tbsp turmeric powder

• 1/2 tbsp cumin seeds powder

• 1/2 tbsp coriander seeds powder

• 1/2 tbsp red chilli powder

•1 tbsp vinegar

• 1/4 cup lemon juice

•1/2 cup raisins (kismis)

•10-12 cheery chopped

Method::

1. Peel off the skin of papaya and remove it's seeds.

2. In a pressure cooker take two cups of water.  Add papaya pieces.  Close cooker and cook for 2-3 whistles

3. Remove cooker from heat. Allow to cool.

4. Open cooker . Drain and take the boiled…

Guest post: Pork with Banana flower and black pepper by Antara Boruah

How about a medley of good taste and nutrition on a single plate?

A big thanks to Rumi Baa for providing me this wonderful opportunity to share a recipe from my page  Choukascribbled in her distinguished blog on Assamese recipes.

Here's a recipe Pork with Banana Flower and Black pepper. from my Page which I had especially cooked for all the wonderful ladies on Womens' Day.

Banana flowers also called as Banana Hearts are a rich source of nutrients, much needed when its comes to women health problems.
It acts as a rich source of Vitamin A, C, & E, and minerals like calcium, phosphorous, iron, copper and magnesium are in abundance  which helps in fighting infection, reducing menstrual bleeding, maintaining a positive mood and fighting anxiety.
In new nursing mothers struggling with dwindling milk supply, it even helps to boost milk generation thereby improving the newborns' health.

Recipe: Pork with Banana Flower and Black  pepper. (Add chicken/soyachunks or paneer if you …

Parsi style Lagan nu Stew

Hello everyone.
My name is Anahita Irani, a mom, pre school teacher by profession and  Foodblogger by passion. I love to cook and try out new recipes.
Being a Zorastrian, I am a hard core non vegetarian but love vegetarian food too. We are well known  for their non veg cuisine like salli murgi, patra ni machi, dhansak to name a few.

 However a very well known Parsi Lagan nu Stew is a pure vegetarian dish. It is a mixed vegetarian sweet-sour stew cooked on special occasions and eaten with chappati. It’s a dry dish but yum nonetheless.



Check out the simple recipe I used to make this dish. The recipe below belongs to an old Parsi friend who insisted I try it out. Even though I make a similar stew with the same ingredients, don’t deep fry the vegetables being health conscious. But then today was a special  day so I was all set to cook up the best.


Ingredients

1 cup Carrot Cubed
1 cup Sweet PotatoCubed
1 cup Elephant foot Yam Cubed
1 cup Potato Cubed
1 cupGreen PeasBoiled
1/2 cupFresh Chopped Coriand…

Fish curry with Asiatic Pennywort ( Manimuni)

Fish curry with Asiatic Pennywort 
Maninuni 
Asiatic Pennywort  (মানিমুনি) is a medicinal plant which is found in abundance in Assam. Fish curry with Asiatic Pennywort or manimuni is very simple to cook but it taste great. This is one of my all time favorite fish curry recipe. Cheery tomatoes  is another ingredient of this recipe.  If you have not cheery tomatoes, you can use any other tomatoes.

INGREDIENTS:

Ingredients 
> 2 fish pieces

> 1 bunch of asiatic pennywort or manimuni

> 1 potato boiled,

> 10+10 cheery  tomato ,

> 1/2 tbsp ,

> 2-3 finely chopped garlic cloves ,

> 2-3 tbsp oil,

> 1/2 tbsp black peeper powder

and

> salt to taste.


METHOD:

Wash asiatic pennywort leaves under running water. In a grinder jar take the asiatic pennywort leaves to make a fine paste. Keep aside.

Peel of the boiled potato and mashed it properly.  Keep aside.

Wash fish pieces under running water and rub with salt and turmeric.

 In a pan heat oil.  Fry fish pieces.  Drain and k…

Open Fire Cooking

Assam is a state well known for its natural beauty,  wild life, tea plantation and of course for its amazing cuisine. Assamese people often restore to various methods of cooking like steaming and grilling to make various amazing dishes. Cooking on open fire is the oldest method of cooking. Still in India there are hundreds of villages where open fire pit is the only option for cooking . In Assam, even in urban areas some of the homes have two kitchens. One is the modern one well equipped with modern cooking equipments, and the other one is outside the main house (generally a mud hut)  with the oldest method of cooking equipment (জুইশাল). It may be for emergency use when electricity or gas supply is not available but we Assamese people love the smoky flavor of the dishes cooked in open fire stoves.


Pura (smoked or grilled) is one of the speciality of Assamese cuisine. Various vegetables , fish or meat are grilled on open fire to make various dishes.  Grilled potatoes, grilled eggplant, …

Mutton gravy with pepper and colocasia leaves

Colocasia  is a tropical plant found in entire northeast India.  Its every part is edible- leaves, flower,  stem and roots.  But Some may not like it. And some may be allergic to it. There are many varieties of colocasia found in this region. In this recipe  I am using small colocasia  plant's leaves with stems.

Other similar recipe :
>Pork with colocasia leaves


INGREDIENTS:

•  A bunch of Colocasia leaves with stems

• 500 gms mutton cut into pieces

• 1 onion chopped

• 1 tomato chopped

• 1/2 tbsp ginger garlic paste

• 1/2 tbsp turmeric

• 1/2 tbsp cumin powder

• 1/2 tbsp coriander powder

• 1/2 tbs red chilli powder

• 1/2 tbsp black pepper

• 1/2 tbsp garam masala

• 3 tbsp mustard oil
&
• salt to taste

Method:


Wash colocasia leaves  with stems  under running water. Chop roughly and soak it in salty water for 10 minutes. Drain and again add 2 cups of water in a pan together with the colocasia leaves with stems . Boil it for 10 minutes. Drain and keep aside.

Wash mutton pieces under…

Lemon Basil

Lemon basil plant looks little similar to Holy basil plant. Lemon basil has small green leaves, green stem and white flowers. But the leaves of lemon basil are thinner and delicate compared to Holy basil. This basil has a real citrus like smell and taste. Lemon basil primarily found in northeastern Africa and southern Asia. This basil is mostly used in Indonesian, Malaysian and Thai cuisines.



Lemon basil is not a common cooking ingredient of Assamese cuisine . Only a few Tai community of Assam  use this herb in their cuisines . The Tai Khamyang community of Assam called this basil "Ling paat" (লিং পাত). The Tai Khamyang people use this basil in currys but it taste better with mashed grilled fish (পূৰা মাছৰ পিটিকা) and mashed grilled chillis (পূৰা জলকীয়া পিটিকা). Mashed grilled chillis is a speciality of Tai Khamyang community which they serve with every lunch or dinner. ( I'll share this recipe later). As this basil has a fresh lemon flavor, it emits a strong lemony taste…

Where to go for a plate of best Panipuri in Dibrugarh

Panipuri or Phusca is a famous  street food  found in several regions of the Indian subcontinent. It consists of a round hollow crispy  puri filled with mashed potatoes, onions  and chickpeas with lots of spices served together with a bowl of mint flavoured tamarind water.

In Dibrugarh, you can find many street food hawkers selling panipuri in every corner of the town, specially in front of schools, collages and cinema hall. But these street foods  are not safe to eat and the quality of the panipuri are not good.

For some street foods safety tips Click here

So where to go for a plate of best Panipuri in Dibrugarh? 


MB's Sweets and Snacks 
Restaurant
Babulal Poddar path,
Jalukpara, Dibrugarh,
Assam.

MB's is a good place to enjoy evening snacks. They have a variety of chat items.  Their panipuri is very good. I enjoyed their Panipuri many times and I liked it . They
Served 8 panipuris per plate filled with spicy mashed potatoes and chickpeas together with a tasty bowl of mint flavoured …