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Elephant apple and dates chutney (Ou tenga chutney)

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. Dates contains several vitamins, minerals, fiber and antioxidants. Dried dates are a good source of magnesium, calcium, iron and potassium. However dried dates are high in calories. Today I am going to share a chutney made from elephant apple and dried dates . I made this chutney for my office party. It was served with alu and methi parathas togather with peanut chutney.   Here is the recipe: ELEPHANT APPLE AND DATES CHUTNEY / OU TENGA CHUTNEY: INGREDIENTS: 1 elephant apple 1 cup dried dates  1 cup water  1/2 cup jaggery  1/2 cup suger  1/2 tsp black cumin or kala jeera seeds 1 tsp red chilli powder 1/2 tsp cumin powder 1/2 tsp coriander powder 2/3 bay leaves 2/3 dry red chilie

Product Review : Saffola Fittify Gourmet - Green Coffee

Your daily health booster in carefully crafted exotic flavors for a healthy gourmet experience. - Chef Kunal kapur   Green coffee is unroasted coffee which contains 3X more antioxidant power than regular coffee. Saffola Fittify Gourmet - Green Coffee is an instant beverage mix created by nutritionists and curated by famous Indian celebrity chef Kunal Kapur is a health booster, high in antioxidants.  I received 2 parcels from Saffola Fittify Gourmet, containing green coffee packets of three different varients two weeks ago. After trying all the three different flavors for two weeks I am sharing my views below.  Below are the information which are written in the packets : Benefits of Saffola Fittify Gourmet - Green Coffee : Aids weight management. Helps regulate metabolism. Ingredients : Green coffee extract (35%) Inulin (Chicory root extract) Maltodextrin Anticaking agent (IND 551) Added flavour :nature identical flavouring substance  Nutritional Information : In every 1 sachet (2g) Ene

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

Pork with Sengmora

  Spiny arum (scientific name : lasia spinosa) is known as sengmora in Assamese . Sengmora is a green leafy vegetable found mostly on wild are rich in dietary fiber and antioxidant. These leaves has a little bitter taste but it goes well when cooked with pork and fish. Today I'm going to share a simple recipe where I cooked sengmora with pork. Serve this recipe as a side dish with rice in the main course.  Pork with Sengmora : 📎 Course :  Main course 📎Cuisine :  Assamese  đŸ”ĒPreparation Time :  10 minutes ♨Cooking Time :  30 minutes 🕞Total :  40 minutes 🍴Servings :  2 INGREDIENTS: 500 gms pork 1 bunch of sengmora xaak 1/2 tbsp ginger-garlic paste 1 onion, chopped 1 tbsp soy sauch Chopped green chillies (3-4) or bhoot jolokia * amount of chillies according to your taste  1 chopped tomato  2 tbsp mustard oil Salt to taste METHOD: Cut pork into cube sized pieces. Wash under running water. In a pressure cooker boil pork for 2 whistles.  Drain water and keep the pork pieces aside. I

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

Boiled Jute Leaves

 Jute leaves are rich in vitamin E,  A and C. Boiled jute leaves is a very simple yet tasty recipe that can be served as a side dish with rice in lunch. Use less bitter variety of jute leaves for this recipe.  Also try : Stir fried jute leaves Jute leaves fritters Boiled Jute Leaves : 📎Cuisine :  Indian đŸ”ĒPreparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes INGREDIENTS:  A bunch of  tender jute leaves picked from the tip with stems   1 tbsp grated and fermented bamboo shoots (khorisa)    2-3 cups of water  2 green chillies  1/2 tsp mustard oil *  salt to taste  * If you don't like mustard oil, use olive oil.  METHOD: Wash jute leaves with stems under running water.  Cut the chillies lengthwise.  Boil 2-3 cups of water in a pan. Add jute leaves and green chillies.  Add salt and bring to boil.  When the jute leaves become soft and tender, add fermented bamboo shoots and musters oil.  After 5 minutes, switch off the gas.  Serve hot. 

List of Spices(āĻŽāĻšāĻ˛া) with their English and Assamese names

 Here is a list of 25 spices (āĻŽāĻšāĻ˛া) with their English and Assamese names.  Assamese name = English name  Ada (āĻ†āĻĻা) = Ginger (Scientific name : Zingiber officinale)  Nohoru (āĻ¨āĻšā§°ু) = Garlic (Scientific name : Allium sativum)  Piyaj (āĻĒিā§ŸাāĻœ) = Onion ( Scientific name : Allium cepa)  Dhania (āĻ§āĻ¨িā§Ÿা) = Coriander ( Scientific name : Coriandrum sativum)  Jeera (āĻœিā§°া) = Cumin (Scientific name : Cuminum cyminum)  Ronga guri jolokia (ā§°āĻ™া āĻ—ুā§°ি āĻœāĻ˛āĻ•ীā§Ÿা) = Red chilli powder  Hukan jolokia (āĻļুāĻ•াāĻ¨ āĻœāĻ˛āĻ•ীā§Ÿা) = Dry chilli  Kola nimokh (āĻ•āĻ˛া āĻ¨িāĻŽāĻ–) = Black salt  Long (āĻ˛ং) = Clove ( Scientific name : Syzygium aromaticum)  Dalsini (āĻĻাāĻ˛āĻšিāĻ¨ি) = Cinnamon  Elaichi (āĻ‡āĻ˛াāĻšী) = Cardamom  Kala jeera (āĻ•'āĻ˛া āĻœিā§°া) = Black cumin  Saunf (āĻš'āĻĢ) = Fennel seeds ( Scientific name : Foeniculum vulgare)  Methi (āĻŽিāĻĨি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (āĻšাāĻ˛āĻ§ী) = Turmeric  Tejpat (āĻ¤েāĻœāĻĒাāĻ¤) = Bay leaf  Jaluk (āĻœাāĻ˛ুāĻ•) = Pepper  Narasingha (āĻ¨ā§°āĻ¸িংāĻš) = Curry leaves  Til (āĻ¤িāĻ˛) = Sesame seeds ( Scientif