Skip to main content

Lesser Known Assamese Vegetarian Dishes That You Need To Try Once


Assamese cuisine and Assamese recipes are unique of its kind. It has a little similarly with the cuisine and recipes of other Northeast Indian states but Assamese cuisine and recipes doesn't match with the cuisine and recipes of other Indian states. Some famous Assamese recipes are like masor tenga, bora saulor pitha and hah aru kumura. But today I am going to share some lesser known Assamese dishes which are unique and very delicious.

01. Bet gaaj :



Have you ever tried bet gaaj or rattan shoots.  Young tender rattan shoots are used as a vegetable in Assamese cuisine. The outer green skin is peeled off and the inner white tissue is used as a vegetable.  The taste of rattan shoot is bitter. There are many recipes of rattan shoots. Try any one by clicking the link "Assamese style rattan shoots recipes".


02. Babori Koni :



Babori or Crown Daisy is a leafy aromatic herb with yellow flowers that blooms during winter and it is edible chrysanthemum. Babori is used as a vegetable in Assamese cuisine. Babori koni recipe is stir fried crown daisy leaves with eggs. Click here to get the recipe : "Babori koni".

03. Bhedai lotar bor :



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.  Try this bhedai lota or slunk vine fritters which are not only tasty but healthy too. For recipe click "Bhedai lotar bor".

04. Doron Bon khar :



Doron bon(দোৰোণ বন) is a medicinal plant with tiny white flowers that blooms in the winter.  Scientific name is Leucas aspera. Doron bon is used as a vegetable in Assamese cuisine. Try this doron bon khar recipe. It's flavour is very strong and generally as other khar recipes, it is served at the beginning of the meal. Get the recipe here "Doron Bon khar".

05. Sewali phul :



Night jasmine or Coral jasmine is called Shewali phul in Assamese. These flowers are widely used in Assamese cuisine  and yes these flowers are edible. Stir fried fresh night jasmine flowers with potatoes are serve hot with steamed rice. Get the recipe here : "Recipes of Night Jasmine Flowers".


06. Mithoi 



Mithoi means ladoo or balls made from rice flour. There are two types of mithoi ladoo . One is Kesa mithoi and the other one is Poka mithoi . Mithoi are generally served or distributed in religious functions with Maah-prasad. Get the recipes here : "Mithoi Recipes".


07. Modhuxulung Chutney :



Polygonum microcephalum is a green leafy vegetable found in Assam. It is called 'modhuxulung' in Assamese . It is sour in taste specially used in making sour lentil soups and sour fish curries. Make a tasty modhuxulung chutney and serve as a side dish with rice. For recipe click : "Modhuxulung chutney".


08. Mosondori Patot Diya :


Mosondori leaves are known as heart leaves because of its heart shape. Modondori have many medicinal value and are used as a vegetable in Assamese cuisine. Today I'm going to share a simple recipe of mosondori. Mosondori patot diya or heart leaves cooked in banana leaf. Serve this recipe as a side dish with rice. Here in this recipe I'm using khar.   If you don't like khar or you don't have khar, skip khar.

Mosondori leaves are known as heart leaves because of its heart shape. Modondori have many medicinal value and are used as a vegetable in Assamese cuisine. Try this mosondori patot diya recipe which is heart leaves cooked in banana leaf. For recipe click : "Mosondori patot diya".

09. Panitenga and kharoli :



 Panitenga and kharoli are two recipes made from black mustard seeds. Because of its strong flavour it is good for sneezing or runny nose. Get the recipes here : "Panitenga and Kharoli".

10. Hati Bhekuri Pitika :


Hati bhekuri are known as turkey berry in English. These are used in Assamese cuisine as a vegetable. It has many health benefits too. Among different health benefits turkey berries are good for diabetic patients, healing of colds and flu, prevents intestinal worms, treatment of anemia, regulate menstrual problems etc. Boiled turkey berries are mashed with boiled potatoes and served as a side dish with steamed rice. Recipe here : "Mashed hati bhekuri".

Comments

Popular posts from this blog

Green Tomato Pickle

Hey there!  here I'm back with another pickle recipe.  Sweet, sour and spicy green tomato pickle is very easy to prepare.


Green tomatoes are the unripe tomatoes which are firm and sour. If you have green tomatoes and searching for recipe ideas than I have got two simple green tomato chutney recipes for you > click here

I love eating green or raw tomatoes.  Red tomatoes are available throughout the year but green tomatoes are quite seasonal. Today I got a basket of green tomatoes from my father and so I decided to make this pickle recipe.
Green Tomato Pickle 
📎Course : Pickle 📎Cuisine : Indian
INGREDIENTS:
7-8 green tomatoes 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp mustard seeds 1/3 tsp fenugreek seeds1/2 tsp fennel seeds1/2 tsp hing or asafoetida1/2 tsp nigella seeds 1 tbsp red chilli powder 2 tbsp sugar 1/2 tbsp salt 1/2 cup mustard oil 1/2 tbsp white vinegarMETHOD: Wash the green tomatoes under running water.  Wipe the tomatoes with a dry cloth. Slice the green tomatoes…

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 srmialataAhom 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 name : Punica granatum)Kol (কল) = Banana …

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 greensMati 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(ওলকবী)= Kohlrabi Kosu(কচু)= Taro / colocasia Kath aloo(কাঠ আলু)= Y…

SalemMango: Pure Buffalo Ghee and Pure Cow Ghee Review

At a Glance:

salemmango.com is well known for its mango supply. It's an online company which supply naturally ripend, chemical-free, hand picked mangoes directly to their customers through online order. Besides mangoes the company also supply some organic products like sugar, jaggery,  dairy, honey etc. The company delivers accross India within 5-7 business days and free delivery across Tamil Nadu.

An introduction to SalemMango Pure Buffalo Ghee & Pure Cow Ghee:

● SalemMango Pure Buffalo Ghee & Pure Cow Ghee are prepared using traditional methods by the villagers without using any machineries or adultrate.

● SalemMango ghee are made with 100% organic butter acquired from grass fed buffalos and cows.

● The cost of Pure Buffalo Ghee is Rs. 250 (per 250 gms). But the company Is offering  Rs. 189 (per 250 gms).

MY REVIEW:

Ghee is used as a cooking medium in India since time immemorial. Pure cow ghee is used in Havan ( Homa) , as it is the important ingredient of havan. I started…

How to make KHAR of Assamese Cuisine

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. Therefore it is also called kolkhar (kol means banana). It is preserved in bottles and can be used for months. It sounds bizarre but Assamese people are using khar as a cooking ingredient since time immemorial when salt was not discovered. It is believed that khar cleanses the stomach.

 A traditional Assamese meal begin with khar recipe.  A khar recipe can be prepared with raw papaya, bottle gourd, dry Jasmin flower,  doron bon xaak, fish head etc. In a khar recipe khar is the key ingredient.  One or two tablespoons is enough to prepare khar recipe.  Khar can also be consumed as raw by just adding chopped garlic,  few drops of mustard oil and salt.

• Doron Bon Khar
• Papaya Khar

Khar 
Recipe of making khar from banana peels :
Ingredients :

• Dry peels of 2 banana
• 2 cups of water.

Method :

Khar is generally prepared from bheem ko…

Kasuri Methi Chicken Curry | Chicken Curry Recipe With Dried Fenugreek Leaves

Kasuri methi chicken curry is a delicious Indian style chicken curry recipe where chicken is cooked in thick cashew nuts gravy and dried fenugreek leaves are added to enhance the flavour of the curry. Kasuri methi is dried fenugreek leaves which are used as a spice in Indian cuisine. Dried fenugreek leaves has a bitter but addictive taste. Kasuri methi is generally added in Indian curries and parathas (a type of Indian bread)  for its strong aroma and distinctive flavour. 
Serve kasuri methi chicken with rice, roti or naan. 

 Methi Chicken Curry | Chicken Curry Recipe With Dried Fenugreek Leaves 

📎Course : Main Course  📎Cuisine : Indian 🔪Preparation Time : 20 minutes ♨Cooking Time : 30 minutes 🕞Total : 50 minutes
🍴Servings : 2-3
INGREDIENTS:

For Marination :
500 gms of chicken cut into pieces 1 tbsp ginger garlic paste 1/2 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp red chilli powder 1/2 tsp garam masala powder 1/2 tsp salt 1/2 cup curd 
For gravy : 2 cardamoms, …

Preserved Lemons With Salt | Nimokhot Diya Gul Nemu

How to make preserved lemons with salt? (অসমীয়াৰ ৰেচিপি তলত পাব)

Preserving lemons in salt is one of the simplest and the most ancient method of preserving lemons. Generally Indian pickles are spicy and oily.  But this lemon pickle is preserved only in salt and no oil and spices are used. This preserved lemons are used as a home remedy in curing stomach related problems. So in every household in Assam you will find at least one jar of preserved lemons with salt. 
The recipe for preserved lemons in salt is very simple. All you need is lemons,  salt and a jar to keep those lemons. 
Preserved Lemons With Salt | Nimokhot Diya Gul Nemu  📎Course : Pickle 📎Cuisine : Indian  INGREDIENTS:
3 whole lemons 2 tbsp salt 
METHOD: Wash lemons. Pat dry with a clean cloth. Take a clean glass jar. Put the lemons into the jar. Add salt. Close the jar tightly.Put the jar under direct sunlight for a week. Uncover the jar while in sunlight. Shake the jar everyday.The salt will melt and it will soften the lemons. T…

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 available , use tomato.

You can use any fish, big or small as fish is a great source of iron.  In the first recipe I am using big fish piec…

30 Assamese Pitika Recipes

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 potatoes1 small onion chopped2 green chillies choppedGreen coriander leaves chopped1 tbsp mustard oilSalt to taste
Method:

Boil potatoes. Peel the skin and mash it in a bowl. Add the other ingredients and mix well. Instead of raw onion, fried choppe…

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour.  It turns red only when ripened.  This ripened ghost chilli in the first bite gives an intense sweet chilli flavor.  The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting.  But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly.  She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice.  Today I m…