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Showing posts from May, 2018

Pumpkin Flower fritters / Rongalau phulor bor

Pumpkin ( Assamese- rongalau) is a versatile vegetable as most part of the pumpkin is edible including the fruit, it's seeds, leaves, stems and even it's flowers . Pumpkin plant is a vine that has both male and female flowers. Male flowers are borne straight off the vine while female flowers have a small fruit swelling at the base near the stem.


Pumpkin flowers are edible and we can make tasty fritters which can be served as starter or as a side dish with steamed rice.
Beside good taste pumpkin flowers are good sources of vitamins, minerals and nutrients.

Pumpkin Flower fritters

INGREDIENTS :

 Pumpkin flowers (10) Oil to fry

For batter :

1 cup chickpea flour (besan)2-3 tbsp rice powder1/2 tsp turmeric powder1/2 tsp cumin powder1/2 tsp coriander powder1/2 tsp red chilli powder1/2 tsp nigella seeds (Kala jeera)salt to taste


METHOD :

Wash pumpkin flowers under running water. Cut the stems of the flowers and carefully take the stamen out.In a bowl add chickpea flour, rice powder, turmeric…

Rupohi Thekera Pickle

Rupohi Thekera is a wonder fruit of Assam. It's scientific name is Garcinia lanceifolia Roxb. Rupohi Thekera plant is a short and bushy tree.  The unripen fruits are green in colour. The ripen fruits resembles the shape of tomatoes and shiny red in colour . The taste of rupohi thekera is sour but it looks very beautiful. So the Assamese name "rupohi"- which means beautiful, originates from the beauty of this fruit.



RUPOHI THEKERA PICKLE:📎Course : Pickle 📎Cuisine : Indian


INGREDIENTS:

10-15 mature ripen rupohi thekera1/2 tbsp split yellow mustard seeds1/2 tbsp cumin seeds1 tbsp fennel seeds1/2 tbsp nigella seeds1 tbsp red chilli powdersalt as requiredmustard oil as required

METHOD:

Rinse and wipe dry rupohi thekeraDice rupohi thekera  discard the middle portion.

Mix salt. Keep under sun for drying for 2 days.


 Roast mustard seeds,  cumin seeds ,fennel seeds and nigella seeds on medium heat. Grind together.Mix this spice mixture with sun-dried rupohi thekera dices. Add red chill…

Chilli Chicken Gravy

Indo-Chinese recipes are the adaptation of Chinese seasoning and cooking according to Indian tastes. The cuisine originated from the small Chinese community that lived in Kolkata for over a century. Indo-Chinese recipes are extremely popular in Assam and many other cities of India. Today I'm sharing Chilli chicken gravy recipe which is an Indo-Chinese recipe and which I cooked in a simple way.

Chilli Chicken Gravy :

Preparation time- 15 minutes
Cooking time- 30 minutes
Total- 45 minutes
Serve- 4

lNGREDIENTS:

500 gm chicken
2 onions
1 capsicum
1 tomato
4-5 cloves of garlic chopped
1 egg
3 tbsp corn flour
1 tbsp tomato sauce
1/2 tbsp chilli sauce
1 tbsp soy sauce
1/2 tbsp vinegar
2-3 tsp oil
1/2 tbsp peeper
Salt to taste

METHOD:

Wash chicken and cut into pieces.

Rub chicken pieces with beaten egg, 2 tbsp corn flour and 1/2 tbsp soy sauce and keep it in the refrigerator for 30 minutes.

Cut onions and capsicum and tomato into cube sized pieces.

Now in a pan heat oil. Put chicken pieces I…

Stuffed Teasel gourd / Bhatkerelar pur

Stuffed teasel gourd served with elephant apple chutney 
Teasel gourd is an egg shaped yellowish green colour vegetable available during summer season in India. It has a thick layer of  soft spines. Teasel gourd in Assamese called  "Bhat kerela".


Stuffed teasel gourd or Bhatkerelar pur is a recipe where teasel gourd is stuffed with spicy potato mixture and dipped  in the batter and then fried till it becomes crisp and golden brown in colour from outside. Stuffed teasel gourd can be served as a starter or as a side dish with steamed rice. It can also be served like fritters as a snack with green chutney, tomato sauce or any chutney with tea.

INGREDIENTS:
• 3 mature teasel gourds
• oil to fry

For Stuffing:
• 2 potatoes
• 1 onion chopped
• 2-3 green chillies chopped
• 1/4 cup nuts
• 1/2 tbsp cumin powder
• 1/2 tbsp coriander powder
• 1/2 tbsp red chilli powder
•1/4 cup chopped coriander leaves
• salt to taste

For batter :
• 1 cup chickpea flour (besan)
• 2-3 tbsp rice powder
• 1/2 …

Assamese style Fish in Curry leaves gravy

Curry leaves are the leaves of curry plant and are often used in Indian cuisines . Curry leaves are extremely aromatic and are available throughout the year. These leaves also contains many nutritional value as these leaves provide vitamin A, vitamin B, proteins, carbohydrates, amino acids, fiber, calcium etc. Fresh curry leaves can be fried in oil to add depth flavour at the start of cooking. Curry leaves can be consumed as raw by making raw chutney. Fish in curry leaves gravy is a authentic fish curry recipe of Assam. Curry leaves in Assamese known as Narasingha. Here in this recipe I'm using fresh curry leaves paste. We Assamese people use less spices in our cooking. So this fish recipe is cooked without any powdered spices and that's why is a very healthy recipe.


Assamese style Fish in Curry leaves gravy :

INGREDIENTS:
• 4 pieces of fish (any)
• curry leaves, 1 bunch
• 2-3 green chillies
• 3-4 cloves of garlic
• 1 potato boiled
• 1/2+ 1/2 tbsp turmeric powder
• 1 tomato chop…

Elephant Apple Chutney / Ou Tenga Chutney

Elephant Apple is known as Ou tenga in Assamese. It's scientific name is Dillenia Indica. Elephant apple is sour in taste and very native to Assamese cuisine . Elephant apple is generally used in Assamese cuisine to make fish curries. Pickle can be made from elephant apple.  It can also be consumed as raw by making a raw elephant apple chutney. Some people dry it's petals and then grind it and preserve it in bottles and then use it in making recipes like pork with dry grounded ou tenga. 

elephant apple 
I'm sharing a recipe of  elephant apple chutney which can be served with rice or roti as a side dish.  This chutney can also be served with fritters.

ELEPHANT APPLE CHUTNEY / OU TENGA CHUTNEY:

INGREDIENTS:
• 1 elephant apple
• 1/2 cup jaggery
• 1/2 cup suger
• 1/2 tbsp cumin seeds
• 1 tbsp red chilli powder
• 1 bay leaf
• 2 dry red chilies
• 2 cups of water
• 1 tbsp vegetable oil

** dry fruits like raisins , cashew nuts, dates can also be added (optional)  . But I'm prepa…

Pumpkin Leaves Stir Fried / Rongalaur aag bhaji

Pumpkin is a versatile vegetable as most part of the pumpkin is edible including the fruit, it's seeds, leaves, stems and even it's flowers are edible. Pumpkin leaves are the leafy vegetables which contains iron, protein, calcium, vitamin A and vitamin C.  The pumpkin leaves are picked from the tip (rongalaur aag) because that part is more soft and tender.

Sharing today a very simple recipe of Pumpkin leaves stir fry in a very simple way as we Assamese do not use too much spices in our dishes. Every vegetable has its own and unique taste. Adding spices to any recipe destroy the taste of vegetables and increases the taste of spices only. So sometimes we get the similar taste of different recipes only because of use of similar spices. So try to eat vegetables without spices to get it's natural taste.

Pumpkin Leaves Stir Fried / Rongalaur aag bhaji
INGREDIENTS:

1 bunch of pumpkin leaves picked from the tip with stems 2 green chillies chopped2-3 cloves of garlic chopped 2 tsp mu…

Chayote squash, Soya chunks and okra sabji (Diabetic friendly recipe)

Chayote squash is better know as squash in Assamese is a healthy vegetable that contains no cholesterol and unhealthy fats. Chayote is also a rich source of dietary fiber, antioxidants, vitamins and minerals. Eating chayote squash can be a good addition for a diabetic patient as because of high fiber content that have proven to lower blood sugar levels.

Chayote squash p.c. pixabay 
Okra/ ladies' fingers is a green flowering plant with lots of health benefits. Okra has long been favored as a food for the health conscious. It contains potassium, vitamins, folic acid and calcium. It's low in calories and has a high dietary fiber content and therefore good in lowering blood sugar.

Okra p.c. pixabay
Soya chunks is known for its high protein content. Soya chunks reduces risk of osteoporosis in menopausal women. Soya chunks also good for reducing cholesterol levels.
Soya chunks 
Chayote squash, Soya chunks and Okra sabji:

INGREDIENTS:
• 1/2 cup soya chunks

• 1 medium sized chayote squash

Bottle gourd sabji with duck egg

Bottle gourd has always been regarded as one of the most healthiest vegetables. Bottle gourd plant is a vine and bottle gourd looks like a bottle shaped and green in colour. Bottle gourd is called as lauki in Hindi and lau in Assamese. Bottle gourd has many health benefits as bottle gourd is rich in dietary fiber. As bottle gourd contains almost  92% water so it is good for juice extraction. Many different recipes can be made from bottle gourd. This is my second post on bottle gourd recipe . Here in this recipe I'm using Duck eggs. Duck eggs' shell are thicker than chicken eggs. Therefore duck eggs stay fresher for longer periods.

If you like this recipe you may also like my first recipe on bottle gourd :
Bottle gourd Sabji with lentil dumplings 

Click here
Bottle gourd with Duck eggs :


INGREDIENTS:


• 1 cup chopped bottle gourd

• 1 potato cut in cube sized (optional)

• 1/2 tbsp ginger garlic paste

• 1/2 tbsp  Panch phoron( a mixture of 5 different spices: cumin seeds, black mustar…

Assamese style Fish recipe with Raw banana, Skunk vine and Black pepper

Bhedai lota (in Assamese ) or Skunk vine  is a green leafy vegetable found in Assam. The tree is a climber.  It has many medicinal value. But it's leaves give a distinctive odour when crushed.  Yes, it is edible. After cooking it's odour extinguished. Raw banana / Green banana (in Assamese -Kaskol ) is very poular in India as many recipes can be made from raw banana like banana kofta curry,  banana pakora , banana chips etc. In Assamese cuisine raw banana is also used to make kaskol pitika( mashed raw banana), Chutney, chicken curry or  fish curries together with skunk vine or curry leaves and black pepper. In this Assamese style Fish curry with raw banana, skunk vine  and black pepper, pepper plays an important role in providing the hot taste. So this dish is good to eat during cool rainy days to heat up your body


FISH CURRY WITH RAW BANANA,  SKUNK VINE & BLACK PEPPER:

INGREDIENTS:

•4 pieces fish

•1 bunch of skunk vine

•1 raw banana

•1 onion chopped

•1/2 tbsp ginger garlic …

Assamese style Chicken with Raw banana & Black pepper

Try this simple Chicken curry recipe with raw banana and black pepper . An Assamese style chicken curry recipe I often cook in rainy days.  Raw banana / Green banana (in Assamese -Kaskol ) is very poular in India as many recipes can be made from raw banana like banana kofta curry,  banana pakora , banana chips etc. In Assamese cuisine raw banana is also used to make kaskol pitika( mashed raw banana), Chutney or  fish curries together with skunk vine or curry leaves and black pepper. In this Assamese style Chicken curry with raw banana and black pepper, pepper plays an important role in providing the hot taste. So this dish is good to eat during cool rainy days to heat up your body.


CHICKEN WITH RAW BANANA & BLACK PEPPER :



INGREDIENTS :

•  350gms of chicken

•  1/2 tbsp ginger garlic paste

•  2 onion chopped

•  1/2 tbsp turmeric

•  1/2 tbsp cumin seeds powder

•  1/2 tbsp coriander powder

• 1/2 tbsp black pepper (or as required)

•  1/2 tbsp garam masala powder

•  2 tsp mustard  oil

• …