RumiCooks

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 tsp turmeric powder

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 tsp cumin seeds 1 tsp 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) 

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 chopped 2-3 cloves of ga

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 choppe

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 tsp turmeric 1/2 tsp cumin seeds powder 1/2 tsp coriander powder 1/2 tsp black pepper (or as required) 1/2 tsp garam masala powder 2 tsp mustard  oil 1 big potato 1 r