Gharuwa : Ghost Chilli Pickle Review / ঘৰুৱা : ভোট জলকীয়া আচাৰ

Gharuwa : Ghost Chilli Pickle Review / ঘৰুৱা : ভোট জলকীয়া আচাৰ - এটি সমীক্ষা

**This post is not a sponsored post but an honest review.*

At a glance :

Gharuwa is a Morigaon, Assam based pickle producer and supplier company managed by Pranab Singha and his team. The word 'gharuwa' means homemade. So the aim of the company is to give a homemade taste to its customers. Although they produce lemon(নেমু), Indian olives(জলফাই) and jujube(বগৰী) pickles, their ghost chilli or bhut jolokia pickle is more famous and in demand.

My Review on Gharuwa : Ghost Chilli Pickle / ঘৰুৱা : ভোট জলকীয়া আচাৰ - এটি সমীক্ষা -

I received two sample bottles of Gharuwa bhut jolokia pickle two weeks ago from the owner of Gharuwa. Since then I have tasted it several times at my lunch and dinner with rice. As I love making pickles, I too have a couple of bhut jolokia pickle bottles stored in my kitchen. I'm making bhut jolokia pickles from many years and I use mustard oil for making this pickle. I have noticed that the hotness of bhut jolokia decrease after making pickle. The mustard oil that I use to make bhut jolokia pickles become more hot and the pickled bhut jolokia pieces loses its hotness.

Now during this two weeks, every time I eat Gharuwa ghost chilli pickle, I found the same taste and hotness of the bhut jolokia pickled pieces and as an average chilli eater I found it really very hot.

The second thing I like about this pickle is the use of mustard and poppy seeds paste. Gharuwa ghost chilli pickle is prepared with mustard oil and yellow mustard and poppy seeds paste. It's not too salty and too oily like other company's pickles which is good for health too. The use of less amount of spices really makes it taste like gharuwa or homemade.

Comments

PARTHA JAGIROADSeptember 26, 2021 at 3:30 AM
Dukanot bikibole pua jabo neki dada
ReplyDelete
Replies
প্ৰণৱ সিংহSeptember 27, 2021 at 8:01 AM
নিশ্চয় । অনুগ্ৰহ কৰি 8723019829 এই নম্বৰত এটা ফোন কৰিবচোন
ReplyDelete
Replies

Add comment

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 greens Mati 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(ওলকব

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names. Assamese Name = English Name Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name : Zizyphus jujuba) Modhuri (মধুৰী) = Guava Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim (ডালিম) = Pomegranate (Scientific

List of Spices(মচলা) with their English and Assamese names

Here is a list of 25 spices (মচলা) with their English and Assamese names. Assamese name = English name Ada (আদা) = Ginger (Scientific name : Zingiber officinale) Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum) Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa) Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum) Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum) Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder Hukan jolokia (শুকান জলকীয়া) = Dry chilli Kola nimokh (কলা নিমখ) = Black salt Long (লং) = Clove ( Scientific name : Syzygium aromaticum) Dalsini (দালচিনি) = Cinnamon Elaichi (ইলাচী) = Cardamom Kala jeera (ক'লা জিৰা) = Black cumin Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare) Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric Tejpat (তেজপাত) = Bay leaf Jaluk (জালুক) = Pepper Narasingha (নৰসিংহ) = Curry leaves Til (তিল) = Sesame seeds ( Scientif

Assamese Papaya Khar Recipe / অমিতাৰ খাৰ

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. This khar extract is preserved in bottles and then used to make khar recipes. A traditional Assamese meal begin with khar. There are many different khar recipes and among them Papaya khar is very popular. *To know how to prepare khar click here Assamese Papaya Khar Recipe / অমিতাৰ খাৰ 📎 Course : Side dish 📎Cuisine : Assamese 🔪Preparation Time : 5 minutes ♨Cooking Time : 15 minutes 🕞Total : 20 minutes 🍴Servings : 2 INGREDIENTS: 1 cup chopped papaya 3-4 chopped garlic cloves 1-2 tbsp Khar 1 tbsp mustard oil Salt to taste METHOD: Boil papaya in a pressure cooker for 1 or 2 whistles. In a pan heat mustard oil. Add chopped garlic cloves. When crackling, pour everything from the cooker. Add khar and salt Mix well and in medium heat cook for few minutes until papaya

Kochur Loti Recipe :Taro Stolons with Bamboo shoots

Hello everyone ! I am back after a long time. As I was tested Covid-19 positive last October, so this break was much needed. But as I am back now, I will try to write new blog posts every week on different interesting and amazing food and recipe topics of Assamese cuisine. As the second phrase of Covid has begun in many countries, we need to be more careful now and should follow strictly the guidances provided by World Health Organisation to protect ourselves and the people around us from caronavirus. Here is a quick look at the precautions we need to follow strictly to prevent the spread of Covid-19: Keep physical distancing and wear a mask in public where physical distancing is not possible. Clean your hands often with soap and water. Use hand sanitizer and carry a hand sanitizer with you while going out. Maintain a safe distance from person who is sneezing and coughing. Don't touch your eyes, nose and mouth. Seek medical attention if you have fever, caught or difficulti

Namsing : A Mishing Delicacy

Mishing are an ethnic community living in parts of Assam and Arunachal Pradesh. Unlike other Assamese cuisines, Mishing cuisine is also unique of its kind. Mishing people are mainly non-vegetarian and rice is their main food. They eat different greens and herbs as vegetable together with fish, pork, chicken, duck meat etc. Namsing is a very popular dish among Mishing people. Namsing is nothing but dry and grounded fish . Dry and grounded fish is equally popular among other ethnic groups of Assam also but they call it hukoti . The method of preparation of namsing is little different from hukoti. In preparing namsing Mishing people also add few herbs like colocasia leaves, long coriander etc. Small river fishes are used to make namsing. At first they clean the fishes and then dry them under sun or on smoke over stove top. After that they grounded the dry fishes together with different herbs in husking pedal (dhaki). They use bamboo tubes and filled the tubes with the grounded mixture

30 Assamese Pitika Recipes

Pitika Pitika is an Assamese word which means mashed. Pitika dishes are very popular in Assam. It is a side dish and a signature recipe of Assamese cuisine. Assamese people love to eat vegetables by mashing them with chopped onion, chilli and mustard oil after boiling or smoking/grilling them. Its taste is very pure. Sometimes raw onion is used and sometimes fried onion is used in these recepies. We use mustard oil for all purposes as it can also be consumed as raw. Pickled chilli or pickled bhut jolokia adds more taste to these dishes. These pitika recipes are great appetizer and generally takes very less time to prepare. Here I am going to share 30 simple pitika recipies. 30 Assamese Pitika Recipes : 1. Aloo pitika | Mashed potatoes Ingredients: 2 potatoes 1 small onion chopped 2 green chillies chopped Green coriander leaves chopped 1 tbsp mustard oil Salt to taste Method: Boil potatoes. Peel the skin and mash it in a bowl. Add the other ingredients and m

Pork with elephant apple

Here I am back after a long time. Today I am going to share a simple recipe of Pork Curry . Its an Assamese style pork curry where I cooked it with elephant apple . Serve this tasty pork curry with rice in lunch or dinner. Dillenia Indica commonly known as Elephant Apple or Ou tenga is a fruit , sour in taste and very native to Assamese cuisine. Ou tenga contains vitamins C and E along with vitamin B complex and potassium. It also contains antioxidants. Elephant apple is generally used in Assamese cuisine to make fish curries. Pork with Ou Tenga or Elephant Apple: 📎 Course : Main course 📎Cuisine : Assamese 🔪Preparation Time : 10 minutes ♨Cooking Time : 30 minutes 🕞Total : 40 minutes 🍴Servings : 4 INGREDIENTS: 500 gms pork 1 elephant apple or ou tenga 1/2 tbsp ginger-garlic paste 1 onion, chopped Chopped green chillies (3-4) or bhoot jolokia * amount of chillies according to your taste 2 tbsp mustard oil Salt to taste METHOD: Cut pork into cube sized pieces. Was

Ahom Bogori (Peach)

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. B

Fish Curry with Dry Elephant Apple (Ou Tenga)

Hey there! I'm back again, after a long time. It's more than six months now, that I haven't written a single word in my blog. Sometimes staying motivated to keep posting new posts everyday isn't so easy. But, I am back with a new recipe now. It's a simple Assamese style fish curry recipe or masor tenga cooked with dry elephant apple ( ou tenga ). Dillenia indica, commonly known as elephant apple (ou tenga in Assamese) is used as a souring agent in Assamese cuisine. We can eat both raw (by making a chutney) and cooked elephant apple. Assamese people eat ou tenga by adding it in lentil curry (dail) and by making sour fish curry (masor tenga). We can also preserve elephant apple by just sun drying it. At first let me share the recipe of Sun dried elephant apple. Sun Dried Elephant Apple : INGREDIENTS: 1 elephant apple METHOD: STEP 1 Remove the petals of the elephant apple with the help of a sharp knife. STEP 2 Cut the soft petals into small slices. STEP 3 Put

RumiCooks

Search This Blog