About

Updated on : 25/03/2021

About RumiCooks

Started in August, 2016 RumiCooks.com (then rumiskitchen.blogspot.com) is a food blog based in Assam that covers topics on food and recipes basically on Assamese cuisine, news, interviews, food product reviews, restaurant reviews, places to eat and travel in Assam.

About the Author

Hey there! I'm Rumi Mahanta Dutta. I'm the author of RumiCooks.com. I live in a small town called Dibrugarh, in the state of Assam, India, where I live with my husband and two kids.

Professional I am an Advocate, but after my kids were born, I took a little break from advocacy to take care of my babies. It was in the year 2014, I started a facebook page where I used to share whatever I cook. At that time I had no idea about blogging. All of a sudden, in the year 2016, I came to know about the blogging world and out of curiosity and excitement I started this blog. At the very beginning I started my blog on free blogspot platform. At that time I was not thinking of making any money from my blog but I enjoyed blogging. Soon this little blog became my new internet home where I liked to spent most of my time.

I love to cook and love to do experiments in my kitchen. I don't have years of cooking experiences but I like to spend times in my kitchen. And through this blog I discovered my passion for cooking and blogging.

In the year 2019 I returned back to my old profession. But I haven't quit blogging. I blog whenever I get time.

Last year, as India faced the pandemic situation together with the whole world, there was a complete lock down period for few months. That period became a game changer for me. I stayed at home and started concentrating on my food blog. As I got enough time to devote in my blog, it starts to grow slowly. Whatever happens happens for the best. My four years of hard work paid off.

Now as the pandemic situation is almost normal. Our courts have started working (of course we are following the guidance of WHO), my blogging time again decreased. But I love blogging and promise to provide new post every month.

Reach me via email for :

sponsored post,
product review & restaurant review
recipe development.

* I even coach budding bloggers to start their blog.

Email me

Don't forget to subscribe to my blog below :

Thanks for visiting!

Comments

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(ভে...

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) ...

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...

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) ...

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 ...

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 ...

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Preparation for making 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. Bhoot jolokia 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 thi...

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...

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....

Assamese Style Smoked Pork Sticks (খৰিকাত দিয়া গাহৰি)

Whenever I visit any ethnic food festival in Assam, the food that mostly attracts me are the smoked pork sticks and local liquor. The smoked pork sticks looks so tempting that every visitors stopped at least once near the fireplace to have a glance of it. But I find those pork sticks little dirty and unhygienic and prefer to eat homemade one. Last Friday I visited one of such ethnic food festival and after having a look into those pork sticks, came back home and decided to cook it at home on the new year's eve. But I can't controled my temptation for the local liquor and I brought a small bottle of locally made liquor in just rupees fifty only. Selling local liquor openly without licence in Assam is illegal but in different traditional food festivals, different ethnic groups sells local liquor as a part of their traditions. Smoked Pork Sticks : Assamese cuisine is less spicy and those pork sticks prepared by some local woman were spice less. I asked her about the r...

RumiCooks

Search This Blog