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 Spinach, Modhuxulung and cheery tomatoes

INGREDIENTS:
• 4 fish pieces (any)
• 1 cup chopped Ceylon Spinach
• 1/2 cup chopped modhuxulung
• 10-12 cheery tomatoes
• 2 chopped green chillies
• 1/4 tbsp fenugreek seeds
• 1/2 +1/2 tbsp turmeric powder
• 2-3 tbsp mustard oil
• salt to taste

METHOD:
Wash fish pieces under running water. Rub with salt and turmeric.
In a pan heat mustard oil. Fry fish pieces. Drain and keep aside.
In the remaining oil add fenugreek seeds. When crackling add turmeric powder.
Add chopped Ceylon spinach, chopped modhuxulung and chopped green chillies.
Remove the seeds from cheery tomatoes and add into the pan.
Mix all the ingredients well. Fry till oil separates. Add salt.
Add 1 cup of water. Add fried fish pieces .
Bring to boil . Cook for 5 minutes by covering the pan.
Remove from heat. Serve as a side dish with rice.

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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 greensMati 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(ভেদাইলতা)= Skunk vine Zilmil(জিলমিল)= White goosefoot Moricha(মৰিচা)= Amaranth Khutura(খুতুৰা)= Green amaranth Oolkobi(ওলকবী)= Kohlrabi Kosu(কচু)= Taro / colocasia Kath aloo(কাঠ আলু)= Y…

Kumro Patay Bora / Rongalau Pator Bor (Pumpkin Leaves Fritters)

Kumro patay bora is a Bengali style pumpkin leaves fritters stuffed with spicy potato stuffing and wrapped in tender pumpkin leaves. Dipped into batter and fried into crispy golden brown from outside and soft juicy inside.

It's raining today and I decided to make rongalau pator bor. So I asked my husband to pluck some tender pumpkin leaves from our kitchen garden. Immediately I prepared the fritters together with a mixed vegetables sabji and served in dinner with rice. And believe me the pumpkin leaves fritters were really yummy. I made a quick video of the whole process. Click the video to see how I made the fritters.

Kumro Patay Bora (Pumpkin Leaves Fritters) (ৰঙালাওঁ পাতৰ বড়)
📎Course : Snack 📎Cuisine : Indian 🔪Preparation Time : 15 minutes ♨Cooking Time : 15 minutes
🕞Total : 30 minutes

INGREDIENTS:

5 medium sized tender pumpkin leaves Oil to fry For batter :
1/2 cup chickpea flour 1 tbsp rice flour or semolina 1/2 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp turmeric pow…

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…

Why we must avoid eating Food during a Solar Eclipse according to Indian Customs

On 21st June, 2020, Indian is going to witness an annular solar eclipse. An annular eclipse happens when the sun, moon and the earth come on the same plane. In an annular eclipse the moon is farthest from the earth. As the size of the moon is smallest than the sun, it could not block the whole sun. So it will look like a dark coloured dish surrounded by a flame coloured ring which is also known as 'ring of fire '.

Time of Solar Eclipse : On 21st June, 2020, the eclipse will begin at 9.15 am IST and will end at 3.04 pm. The maximum eclipse will be visible at 12.10pm.

In modern science, no rule is prescribed in relation to eating food and drinking water during solar eclipse. But according to Indian myth and customs, food and water should be avoided during the occurrence of the solar eclipse. According to Ayurveda some rules must be followed in relation to food and water during solar eclipse. They are :

We should avoid eating food and drinking water during the occurrence period o…

10 Food Quiz Questions and Answers To Test Your Knowledge On Baking

Test your knowledge on baking. Take the following 10 food quiz questions on baking.

1. What is baking soda ?
A. sodium bicarbonate

B. sodium chloride

2. What is muffin?
A. A form of bread

B. Cupcake

3. What is the purpose of baking powder in a recipe?

A. Aids in browning

B. Helps the dough or batter to rise
4. Batters have less liquid and more flour than doughs.
A. True

B. False
5. Another name for icing sugar is :
A. baking sugar

B. confectioner's sugar

6.Which of the following leavening agents needs an acid in order to activate?
A. Baking powder

B. Baking Soda
7. What is the most commonly used flour when baking?
A. all-purpose

B. whole wheat

C. semolina

8. Butter paper is also known as :
A. Milk paper

B. Grease-proof paper

9. Brownie is :
A. A square or rectangle chocolate baked treat.

B. A cup cake without frosting

10. Which can be used as a leavening agent in baking :
A. Yogurt

B. Sugar

Answers : 1/ A, 2/ A, 3/ B, 4/ B, 5/ B, 6/ B, 7/ A, 8/ B, 9/ A, 10/ A.

Fish, Fermented Bamboo Shoots and Okra Curry

Fish and fermented bamboo shoots curry is a very simple yet tasty fish curry recipe.
Bamboo shoots are part of traditional Assamese cuisine. In Assam young bamboo shoot sprouts are found during summer between the months of June and August. There are only two to three varieties of bamboo shoots available in the local market in my place. Last Saturday my husband bought a bamboo from the local market. I preserved some for fermentation. It requires only 3-4 days for fermentation. The taste of raw bamboo shoot is bitter. After fermentation the bamboo shoots become sour and can be used to prepare fish curry.

In this fish curry I have used fresh fermented bamboo shoots that I made last Saturday. I'm also using okra in this fish curry. The recipe is very easy. Serve with steamed rice.

* Also read "How to ferment and preserve bamboo shoots "

Fish, Fermented Bamboo Shoots and Okra Curry
📎Course : Main Course 📎Cuisine : Indian/ Assamese 🔪Preparation Time : 5 minutes ♨Cooking Time…

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Ahom Bogori (Peach)

May 30, 2019

Ahom Bogori (Assamese আহোম বগৰী) in English is called Peach. It's scientific name is Prunus persica. Peaches resembles and closely related to apricots and plums. Peaches are soft when ripened and are very delicious. Unlike apricot and plum, peaches have one large middle seed. As I googled I found that peach fruit was domesticated and cultivated for the first time in Northwest China. It's a summer fruit and largely available in Assam.

It is believed that the name 'Ahom bogori' is derived from the Kingdom of Ahom. It may be because the Ahoms have brought with them the seeds of peach. Ahom is a large community originally from the Chinese province of Yunnan, which is located on Southwest China. From Yunnan, they migrated into Myanmar and then after crossing the Patkai Mountains entered Assam. The Ahoms have established their dynasty and ruled the Ahom Kingdom, the present day Assam for about 600 years.

We call this fruit as ahom bogori from childhood. But according to so…

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15 Food Quiz Questions (Test your knowledge on Assamese cuisine)

May 23, 2020

Test your food knowledge. Test how big foodie you are.

*Get the answers on the bottom of the post.
Assamese cuisine is the cuisine of Assam and its different multi ethnic communities and tribes living in different parts of Assam. Presenting 15 multiple choice questions on Assamese cuisines and recipes. Test your knowledge .
1. In Assamese cuisine, a traditional meal begin with a
KharTengaPitikaBor
2. Hurung is a kind of
Flattened ricePuffed riceA variety of riceAromatic rice
3. In Patotdiya recipe which leaf is not used
Banana leafTurmeric leafPlantain or tora leafLotus leaf
4. Khorisa is
Fermented soya beanFermented bamboo shootsFermented fishFermented cheese
5. English name of pirali palang
Water spinach Spinach dock Ceylon spinach Buffalo spinach
6. Namsing is
Fermented fish Fermented herbs Fermented bamboo shoots Fermented soya bean
7. Poitabhat is
A kind of khichuri Leftover rice soaked overnight to ferment Fried rice Steamed rice
8. Which is not a traditional Assamese liquor
…

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How to make KHAR of Assamese Cuisine

July 19, 2018

Khar is an alkali prepared from sun dried skin of some varieties of banana. It is prepared by filtering the water from the burn ashes of the skin of the banana. Therefore it is also called kolkhar (kol means banana). It is preserved in bottles and can be used for months. It sounds bizarre but Assamese people are using khar as a cooking ingredient since time immemorial when salt was not discovered. It is believed that khar cleanses the stomach.

A traditional Assamese meal begin with khar recipe. A khar recipe can be prepared with raw papaya, bottle gourd, dry Jasmin flower, doron bon xaak, fish head etc. In a khar recipe khar is the key ingredient. One or two tablespoons is enough to prepare khar recipe. Khar can also be consumed as raw by just adding chopped garlic, few drops of mustard oil and salt.

• Doron Bon Khar
• Papaya Khar

Khar
Recipe of making khar from banana peels :
Ingredients :

• Dry peels of 2 banana
• 2 cups of water.

Method :

Khar is generally prepared from bheem ko…

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Mango Kulfi / Easy and No Cook Indian Summer Frozen Treat

June 10, 2020

Kulfi is an Indian version of ice cream. The taste of kulfi is similar to ice cream but is more denser and creamier. A frozen desert originated in the 16th century Mughal Empire, the traditional recipe of kulfi is prepared by evaporating sweetened milk until it's volume reduced by half. Flavoured with pistachios and saffron, the sweetened milk is than frozen in kulfi moulds.
The recipe that I am going to share today is not the traditional kulfi recipe but an easy and no cook kulfi recipe.
For kulfi moulds you can use any ice pop moulds. But if you don't have ice pop moulds, you can use paper cups. So let's jump to the recipe now.
Mango Kulfi / Easy and No Cook Indian Summer Frozen Treat

INGREDIENTS:

1 cup milk 1 ripe mango 2 tbsp sugar 1 cup heavy cream 1 tsp cardamon powder 1/2 cup condensed milk 1 tbsp chopped cashew nuts and pistachiosPinch of saffron

METHOD:

Wash mango and peel. Make small cubes and blend into a smooth puree.Now add milk, cream, sugar, condensed mil…

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