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 in your mouth.

Lemon basil is very delicate. You cannot preserve it for longer periods . It turns black. So keep it in plastic bags in your refrigerator. It is better to use fresh lemon basil leaves in cooking at the end of the cooking to get a better aroma.

Comments

KalpanaApril 1, 2018 at 8:13 PM
I would love to grow a lemon basil plant.
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Cooking YouTube Channels from Assam you should follow :Part 4

Youtube content creator most popularly know as youtuber is a person who create videos on different topics and shares on youtube channel, which is a free video sharing platform. Youtubers can earn money by monetizing their youtube channel with Google Adsense.

Continuing with my series on cooking youtube channels from Assam you should follow, today I'm going to share 4 female Youtubers from Assam who has cooking youtube channels.

Also read :
* Cooking youtube channels from Assam part 3

* Cooking youtube channels from Assam part 2

* Cooking youtube channels from Assam part 1
1. NITU'S AKHOL

Nitu's Akhol is a food youtube channel created by Nitumoni Das Sarmah. Based on a small town called Numoligarh, in the district of Golaghat, Nitumoni live with her husband and daughter.

Nitumoni liked acting and dancing since her school days. She was able to show her dancing talent in folk, kathak and bihu dance performance in different places. During her collage days she was also involved i…

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

Test your food knowledge on Indian food.
Get the answers on the bottom of the post.

A. Litti chokha is a famous food of which StateAssam Bihar Maharashtra Gujarat
B. A burger like fast food dish of MaharashtraKathi roll Samosa Vada pavDhokla
C. Which state is the largest producer of rice AssamWest Bengal PunjabMaharashtra
D. Which is not a sweet dish Ghevar Chikki Shrikhand Medhu vada
E. Which is not an Indian bread Phulka Parantha Chapati Concha
F. Rogan josh is a signature recipe of Assamese cuisine Kashmiri cuisine Mughlai cuisine Goan cuisine
G. Which of the following is not a Bengali dish Misti doiSamosaRoshogolla Sambar vara
H. Which of the following is not a south Indian dish SambarUpma Dal makhani Sevai
I. Who was the winner of MasterChef India season:1 Kirti Bhoutika Pankaj BhadoiruaNikita Gandhi Abhinas Nayak
J. Who was a judge of MasterChef India season:1 Ranveer BrarSanjeev Kapoor Vikas Khanna Kunal Kapur
Answers : A. 2/ Bihar, B. 3/ Vada pay, C. 2/ West Bengal, D.…

5 Delicious Bengali Recipes You Must Try

Bengali food is a combination of sweet and spicy flavour. In Bengali cuisine, the simplest of the dish gets an exquisite taste on adding different spices. In traditional Bengali recipe, spices are blend in 'sil pata' - stone grinder so that spices do not lose their aroma.
Here are 5 simple yet delicious Bengal recipes to try :
1. Bori diya lau torkori (Bottle gourd with lentil dumplings)

INGREDIENTS:
2 cup chopped bottle gourd1 potato cut in cube sized pieces (optional)1 small tomato chopped1/2 tbsp ginger garlic paste1/2 tbsp Panch phoron( a mixture of 5 different spices: cumin seeds, black mustard seeds, fenugreek seeds, fennel seeds and nigella seeds)1/2 tsp turmeric powder1/2 tsp cumin powder1/2 tsp coriander powder1/2 tsp red chilli powder1/2 tsp garam masala powder2 tbsp oil (extra oil if required for frying lentil dumplingd)12-15 dried cone shaped lentil dumplings(any)Salt to taste For garnishing:- chopped coriander leaves

METHOD:

Heat oil in a pan. Fry sun dried lentil …

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…

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

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
…

Cooking YouTube Channels from Assam you should follow :Part 1

YouTube channels are getting so popular now a days, and why not? anyone can learn anything by watching YouTube videos. There are thousands of food YouTube channels all over the world and in India the number is growing faster during the lock down period. In Assam alone there are hundreds of cooking YouTube channels, that shares delicious Assamese recipes. Therefore I have decided to share a few posts about those YouTube channels for my readers. Every Friday I will be sharing a post about a food youtuber from Assam.

Cooking YouTube Channels from Assam you should follow :Part 1
Pompi Sarmah Khound : YouTube Channel : Better Life With Pompi & Mitali
Pompi Sarmah Khaund is a house maker who live in Rukmini Gaon, Guwahati with her husband and two kids. She has a great passion for cooking as cooking is also her hobby. She regularly shares recipes in different Assamese magazines and newspapers like Nandini, Priyo Sakhi, Sambhar, Sukanya, Axom Bani etc. She also do food shows on differen…

Australian Prime Minister Made Indian Samosas

During this lockdown period everyone from ordinary people to celebrity chef, from movie star to prominent personalities are cooking different food at home and then posting the pictures on different social media platforms. Today Australian Prime Minister made Indian samosas and posted the picture on twitter.

Australian Prime Minister Scott Morrison shared today on twitter samosas and mango chutney made by him and wishes to share it with Indian Prime Minister Sri Narendra Modi.

He twitted : "Sunday ScoMosas with mango chutney, all made from scratch - including the chutney! A pity my meeting with @narendramodi this week by video link."

In reply Modi ji said that the two countries are "connected by the Indian Ocean, united by the Indian samosa!" "Once we achieve a decisive victory against Covid - 19 we will enjoy the samosas together "

Black Mustard Chutney (Panitenga and Kharoli)

Black mustard seeds
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 taste little bitter than yellow mustard seeds. There are two different black mustard seeds' chutney. One is called panitenga and the other is called kharoli in Assamese. The taste of panitenga is not bitter but little tangy and very strong and the taste of kharoli is also not bitter but has a strong mustard flavour.

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 and therefore everyone may not like to consume it as raw.

Panitenga and kharoli are unique recipes of its kind. Because of i…

Momos Chutney Recipe

Momos chutney is a red hot chutney made with ripe tomatoes, dry red chilies and garlic is a must dip to serve with momos. Momos are steamed dumplings made from wheat or all purpose flour stuffed with pork, chicken or vegetable. Today I made some steamed momos and chutney. Here is the recipe of chutney.

Momos Chutney Recipe

📎Course : Chutney/Dip
📎Cuisine : Indo Chinese 🔪Preparation Time : 5 minutes ♨Cooking Time : 5minutes
🕞Total : 10 minutes

INGREDIENTS:
2 big tomatoes 2 dry red chilies 5-6 garlic cloves 1 small piece of ginger pinch of sugarSalt to taste1 tsp of vinegar 1 tsp cooking oil

METHOD:
In a large pan boil 2 cups of water. Add tomatoes and dry red chillies. Boil for 5 minutes or until the tomatoes become tender. Remove from heat and let it become cool. Once it is cooled down, remove the skin of the tomatoes and cut into pieces. In a pan heat 1 tsp oil. Add garlic cloves, ginger and tomato pieces. Fry till translucent.Add salt, sugar and vinegar. Remove from heat and in a ble…

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