Skip to main content

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

Test your food knowledge. Test how big foodie you are.

15 multiple choice questions on Assamese cuisines and recipes. Test your knowledge .

*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


  1. Khar
  2. Tenga
  3. Pitika
  4. Bor

2. Hurung is a kind of


  1. Flattened rice
  2. Puffed rice
  3. A variety of rice
  4. Aromatic rice

3. In Patotdiya recipe which leaf is not used


  1. Banana leaf
  2. Turmeric leaf
  3. Plantain or tora leaf
  4. Lotus leaf

4. Khorisa is


  1. Fermented soya bean
  2. Fermented bamboo shoots
  3. Fermented fish
  4. Fermented cheese

5. English name of pirali palang 


  1.  Water spinach 
  2. Spinach dock 
  3. Ceylon spinach 
  4. Buffalo spinach 

6. Namsing  is


  1. Fermented fish 
  2. Fermented herbs 
  3. Fermented bamboo shoots 
  4. Fermented soya bean 

7. Poitabhat is 


  1. A kind of khichuri 
  2. Leftover rice soaked overnight to ferment 
  3. Fried rice 
  4. Steamed rice 

8. Which is not a traditional Assamese liquor 


  1. Xaj pani 
  2. Nam -lao 
  3. Aapong 
  4. Sulai mod 

9. Panitenga or Kahudi  is a preparation made by fermenting black mustard seeds with 


  1. Khar 
  2. Thekera 
  3. Fish
  4. Bamboo shoot 

10. Xukuta  is prepared from 


  1. Dry fish 
  2. Dry jute leaves 
  3. Dry banana peel 
  4. Dry bamboo shoots 

11. Which from the below not used in Assamese cuisine 

  1. Culantro 
  2. Thai basil 
  3. Po-hoi-hom
  4. Rosemary 

12. Sobai jwng oma gwran jwng is a Bodo recipe which is 

  1. Smoked pork with black gram 
  2. Black lentil with chicken 
  3. Black lentil with papaya 
  4. Chicken with rice flour 

13. Purang apin is a traditional dish of Mising community of Assam which actually 

  1. A liquor 
  2. Tupula bhat / rice parcel 
  3. Chicken curry 
  4. Dry fish chutney 

14. Pitang Oying is a recipe of Mising community which is 

  1. Pork cooked with bamboo shoots 
  2. Chicken cooked with rice flour 
  3. Dry fish chutney 
  4. Smoked pork sticks 

15. Khaulam is a traditional dish of Tai Khamyang community of Assam which is 

  1. A parcel rice wrapped in ko leaves 
  2. Sticky rice cooked in bamboo hollow 
  3. A liquor 
  4. A dry fish chutney 


Answers : 1/ 1.Khar, 2/ 2.Puffed rice, 3/ 4.Lotus leaf,  4/ 2.Fermented bamboo shoots, 5/ 3.Ceylon spinach, 6/ 1.Fetmented fish  7/ 2.Lefrover rice soaked overnight to ferment, 8/ 4.Sulai mod, 9/ 2.Thekera, 10/ 2.Dry jute leaves, 11/ 4.Rosemary, 12/ 1.Smoked pork with black gram, 13/ 2.Tupula bhat or rice parcel, 14/ 2.Chicken cooked with rice flour, 15/ 2.Sticky rice in bamboo hollow. 

Labels:

Comments

Post a Comment

Popular posts from this blog

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(ভে...
26 comments
Read more

Pork with mustard greens (Lai xaak)

Mustard green is a green leafy vegetable. I love its taste.  Its little bitter but it taste good once cooked.  Many recipes can be made with this beautiful green leafy vegetable. Fish with mustard greens , mustard greens stir fry, mustard green raw chutney,  boiled mustard greens are some of the mustard greens recipes.    Pork with mustard greens is a very special recipe of  Assam . Use full grown mature and soft mustard green leaves only. This recipe is very simple and very less spices are used. Assamese cuisine  is in fact less spicy compared to other Indian cuisines.  Pork with mustard greens is served as a side dish with rice. Assam is a rice eating state and Assamese generally eat rice at lunch and dinner.  So this pork  recipe can be served at lunch and dinner with steamed rice. But some people don't like to have leafy vegetables at night.  So for them serve at lunch only. Pork with mustard greens (Lai xaak) ...
4 comments
Read more

Fish Curry with Ul Kobi (Kohlrabi)

Fish Curry with Ul Kobi (Kohlrabi) is a simple yet delicious fish curry recipe for those who love Kohlrabi. When I was a kid I didn't liked the taste of  kohlrabi and yes of course my kids don't like it either. As I grew up I developed the taste and now kohlrabi is one of my favorite vegetable. Ul Kobi or Kohlrabi is a root like vegetable but actually related to cabbage family is a versatile vegetable that can be added in salad, fish curry, meat curry etc. Kohlrabi has a cabbage like smell and taste like broccoli stems. It has lots of health benefits. Fish Curry with Ul Kobi (Kohlrabi)  📎 Course :  Main Course  📎Cuisine :  Indian 🔪Preparation Time : 15 minutes ♨Cooking Time : 30 minutes 🕞Total : 45 minutes 🍴Servings :  2 INGREDIENTS: 1 whole Kohlrabi  1 potato  1 tomato, chopped  4 pieces of fish (any)  1/2 tbsp ginger garlic paste  1/2 tsp  panch phoron 1/2 +1/2 tsp turmeric powder...
Post a Comment
Read more

Chicken With Mustard Greens | Lai Xaakor logot Kukurar mankho

Pork with mustard greens  is a very popular recipe many of you may have tried but  have you tried chicken with mustard greens . Mustard greens in Assamese is called Lai xaak and chicken in Assamese is called Kukurar mankho . So the recipe in Assamese is called lai xaakor logot kukurar mankho   The recipe is actually very simple. Use fully grown and mature mustard green leaves for better taste. It will be more delicious if you use chicken pieces with its skin and fat. So let's directly go to the recipe.  Chicken with Mustard Greens  📎 Course :  Main course  📎Cuisine :  Indian (Assamese)  🔪Preparation Time :  15 minutes ♨Cooking Time :  25 minutes 🕞Total :  40 minutes 🍴Servings :  2 INGREDIENTS: 500 gms chicken cut into small pieces  6-7 big mature leaves of mustard greens 2-3 green chillies, chopped  1 tomato roughly chopped  1/2 tbsp ginger-garlic paste 1 onion, chopped 1/2 tsp turmeric 2 tbsp mustard ...
Post a Comment
Read more

Iron-Rich fish curry with spinach

Every second woman in India is anemic.  Anemia is a disease  caused due to lack of iron in diet.  So we should  include iron-riched food in our everyday diet. The symptoms of iron deficiency  are of ofen feeling  tired,  pale skin,  hair fall, easily breakable  nails etc.  Anemia or iron deficiency  reduces working  capacity of an women. So we should always include iron riched food  for  a balance  diet. Spinach is one of the richest source of iron.  So as the fish is also a great source of iron. Here I am sharing two fish curries with spinach.   The procedure of making these fish curries are almost same.  In one fish curry I am using modhuxuleng and in the other tomato. Modhulxulend or polygonum microcephalum is a green leafy vegetable  found in Assam.  It's  taste  is sour and is used to make fish curry and chutney.  If this vegetable  is not availa...
17 comments
Read more

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) ...
1 comment
Read more

How to cook Sticky Rice in a pressure cooker (without soaking for hours)

sticky rice  cooked sticky rice  Sticky rice  or bora saul is a part of  Assamese cuisine .  Sticky rice is basically used in making different snacks (pithas)  during Bihu festivities. I like to eat sticky rice in breakfast.  Sticky rice is served with milk, cream, yogurt and jaggery. But I like to eat sticky rice with vegetables (Sabji). Cooking sticky rice is very easy.  I used to cook sticky rice in pressure cooker.  No need to soak for hours. Here is the step by step procedure of making sticky rice. INGREDIENTS :  2 cups of sticky rice  2 cups of water  1 tbsp cooking oil METHOD: Step1 : Take two cups of sticky rice in a large bowl. Step 2 : Rinse sticky rice under running water. Step  3 : In a pressure cooker pan  pour the sticky rice.  Add 2 cups of water. Step 4 : Add 1 tbsp cooking oil. Step 5 : Close the lid of the cooker. In law heat cook for 1 whis...
6 comments
Read more

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 ...
18 comments
Read more

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 ing...
4 comments
Read more

The Art of Cooking “Khar” – Assam’s Signature Dish

Khar is a traditional Assamese dish made with an alkaline extract from burnt banana peel (bhim kol). It’s a unique culinary practice that balances flavour and wellness — representing the earthy simplicity of Assam’s food culture .  If Assamese cuisine had a heartbeat, it would be khar. More than just a dish, khar is a technique, a flavour, and a tradition that has shaped Assamese food for generations. Cooked in almost every household, from the Brahmaputra plains to the hilly villages, khar captures Assam’s philosophy of simple, earthy, and nourishing food. Let’s dive into the art of cooking khar — how it’s made, why it’s special, and what it says about Assam’s timeless relationship with nature. What is Khar? Khar is both an ingredient and a category of dishes unique to Assamese cuisine. It’s made using the alkaline extract of burnt banana peel — usually from the indigenous variety called bhim kol (a large plantain). The extract, called kol khar , acts as a natural cleanser and sof...
Post a Comment
Read more