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. 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

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

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

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

Assamese Doi Chira Jolpan Recipe

Assamese Jolpan recipes are generally breakfast recipes which requires no cooking and can be prepared in no time. These jolpan recipes are not only served as breakfast but can also be served to guests specially in the time of Bihu festivities. Jolpan recipes usually consists of various forms of rice like rice flakes (chira), puffed rice(muri/hurung/akhoi), handoh(roasted and grounded rice), Soft rice(kumol saul) etc. These rice varieties are served with curd/yougurt(doi), and jaggery(gur) to make jolpan . Use either cow curd or buffalo curd. You can also use curd prepared in bamboo hollow. But serve Assamese jolpan only on bell metal(kahor) bowl because it is a tradition. Recipe of Doi Chira: >Preparation time: 15 minutes >Cooking time: 0 minutes >Total: 15 minutes. >Serve: 2 INGREDIENTS: 2 cups rice flakes 1 cup curd/yougurt 1/2 cup jeggery 1/2 cup cream(optional) METHOD: Soak rice flakes in warm water for 2-3 minutes. Squeeze and drain the remaining

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

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

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

Alpine Retreat : Best Homestay In Guwahati : A Review

If you are looking for a best homestay in Guwahati, then I will highly recommend to check out the Alpine retreat homestay, a lovely urban apartment at the right of the heart of the area. During our last visit to Guwahati, we had decided to stay at a homestay instead of staying in a hotel. The reason of choosing a homestay over a hotel is that we wanted a homely atmosphere and a homestay is a kind of accommodation where tourists are treated like guests, not clients and they are given rooms to stay together with the host family in the same house. A homestay is after all someone's home. In homestay we don't have to confined in a single room just like in a hotel. As the American novelist Edgar Watson Howe beautifully quoted "To be an ideal guest, stay at home. ". Alpine retreat is a lovely urban apartment that provides homestay with patio. Just 4.5 km from Paltan Bazar railway station, located on the G.S road, Alpine retreat is easily accessible and surrounded by

RumiCooks

Search This Blog