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Indian gooseberry or amla (in Hindi) or amlokhi (in Assamese)  are fruits which are low in calories are a good source of essential nutrients like vitamin C and A,  manganese and dietary fiber.  Indian gooseberry chutney is a simple raw chutney that can be served with fritters, or as a side dish with rice or roti.

Indian gooseberry chutney / Amla chutney/ Amlokhi chutney 📎Course : side dish /dip
📎Cuisine : Indian 🔪Preparation Time : 5 minutes ♨Cooking Time : 0minutes 🕞Total : 5 minutes
🍴Servings : 3-4

Ingredients :
(for one bowl) 

5-6 mature Indian gooseberries1 tbsp grated coconut 10-12 peanuts 10-15 curry leaves 2 green chillies a little piece of ginger salt to taste 

Method:

First we need to de-seed the Indian gooseberries and then chop it. Soak peanuts in lukewarm water for 10 minutes.Combine all the above ingredients in a mixture and blend in a smooth mixture. Add little water if require.  Enjoy! 

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.

Bor or fritters are fried food generally consists of chickpea flour or any other flour together with different chopped vegetables. In Assamese cuisine bor is generally served as a side dish with rice. But bor or fritters are good to eat with a hot cup of tea during rainy season. Fritters are quick, easy and require minimal effort to make.  Fritters can be prepared with almost any vegetable. Here in this fritters recipe I'm using skunk vine leaves which are very tasty.

INGREDIENTS :

• 1 bunch of skunk vine leaves 
• 1 onion chopped 
• 2-3 green chillies chopped 
• 1/4 cup long coriander leaves chopped 
• 1/2 cup chickpea flour 
• 1 tbsp rice flour 
• salt to taste 
• oil to fry




METHOD :

Wash skunk vine leaves under running water.  Make a …

Assamese cuisine is known for its simplicity. Use of less spices makes it very healthy. Here I'm going to share a simple fish curry recipe where no powdered  spices are used. Fish curry with taro root and thai basil is a simple fish curry recipe. Taro or colocasia is a tropical plant grows all over Assam. In Assamese it is called 'kosu'. The leaves, flowers, stems and roots of a taro plant are all edible. For making this fish curry I am using the root part. Thai basil or lemon basil is available in few parts of Assam and few communities of Assam used it as a cooking ingredient. It has a real citrus like smell and taste. But if you don't have thai basil you can use any other basil or use coriander leaves.


Preparation time : 10 minutes
Cooking time : 30 minutes
Total: 40 mimutes

INGREDIENTS:
• 3 pieces of fish (any) 
• 1 taro root 
• 1+1 tbsp red lentil and split moong dal 
• 1 tomato
• 1/4 tbsp fenugreek seeds
• 1/2 +1/2 tbsp turmeric powder 
• 2 green chillies chopped 
• 1 tbsp le…

Pasta is a type of noodle originally from Italy typically made from durum wheat and water or eggs. Pasta can be of different shapes and cooked by boiling in water . Now a days most products found as pasta are made from common wheat.

Pasta can be cooked in many different ways.  Masala pasta recipe is an Indian style pasta recipe cooked with different Indian spices.  It's a very easy and simple recipe that can be prepared in just no time.  Serve this recipe at breakfast or pack it in your kid's school tiffin box.

Masala Pasta recipe (Indian style pasta recipe) 

INGREDIENTS:

• For cooking pasta 

1 cup pasta3 cups of water 1 pinch of salt 2-3 drops oil

• For masala base

1 onion finely chopped 1 tomato finely chopped 1/3 tbsp cumin powder 1/3 tbsp coriander powder 1/2 tbsp red chilli powder 1/3 tbsp garam masala powder 

• 1 onion
• 1 tomato
• 1 capsicum 
• 2 tbsp tomato sauce 
• 1 tbsp chilli sauce (optional) 
• 2 tbsp oil
• salt to taste 

METHOD:
Boil pasta in 3 cups of water.  Add pinch of sal…

This blog post is about my visit to Sivasagar, thehistoric city of Assam.   This time our sole reason to visit Sivasagar was to attend my niece's wedding, but before that we had an hour of layover in the historic city of Assam. I visited Sivasagar several times before but this time I'm visiting this beautiful city of Ahom Dynasty with my kids. So I recalled  the history of Assam in my mind as I had to answer every little question of my curious  son and daughter. Sivasagar previously spelled as Sibsagar is a city in the Sivasagar District of Assam, India. Sivasagar is well known for its old and stunning  monuments build during Ahom Dynasty by the Ahom Kings. Sivasagar was formerly known as Rongpur, which was once the Capital of Ahom Dynasty.  The temples and monuments of Sivasagar were build during that period.
During our short trip to this historic city,  we first visited Sivadol , which is situated at the middle of the Sivasagar city. Sivadol means the temple of the Lord Shi…

Fruit custard is the simplest dessert recipe I used to cook when I was a beginner cook.  It's a simple dessert recipe that anybody can make.  Some find fruit custard as boring but it is a tasty and healthy dessert recipe that can be prepared in no time.

Here in this recipe I'm using egg free custard powder. You can add any fruit of your choice in this dessert.

Fruit Custard  📎Course : Dessert  📎Cuisine : World  🔪Preparation Time : 10 minutes ♨Cooking Time : 10 minutes  🕞Total : 20 minutes
🍴Servings : 2

INGREDIENTS:
2 cups of milk2/3 tbsp custard powder4-6 tbsp of sugar1/2 cup of mixed fruit cut into pieces (apple,  pomegranate,  grapes etc. )

METHOD:
Heat milk in a saucepan on medium heat.  In a bowl take custard powder.  Add some milk and mix thoroughly. Now add this custard and milk mixture into the  boiling milk , stir continuously. Add sugar,  stir continuously. When the liquid becomes thicker,  remove from heat.  Let it cool .Add fruit pieces. Keep it in the refrigerator for …