RumiCooks

 Hello everyone!  Hope you all are feeling well.  As the summer is here, it is better to eat light food which is not too hot and spicy for a healthy tummy, specially during day time. Cooking in summer is again a very stressful duty. So,  it is better to cook quick meal to avoid the hot kitchen during summer and to satisfy your belly. At this period of summer season traditional Assamese meal is really good to eat. Assamese food is less spicy and less oily and that's why is very healthy. One of the seasonal leafy vegetable found during summer is jute leaves .  Jute   is an edible leafy vegetable, rich in vitamins and fiber. Jute in  Assamese  called  Mora xaak .  Today I'm going to share a simple and quick jute leaves recipe. In Assamese cuisine we knot 2-3 tender leaves of jute leaves with stems together, and then fried it in mustard oil.Thereafter we sprinkle some khar upon the fried knotted jute leaves.  As khar recipe is served a...

  Jute  is an edible leafy vegetable, rich in vitamins and fiber. Jute in  Assamese  called Mora xaak .   Jute leaves can be added in lentil soup. I add knotted jute leaves in lentil curry. We can make  Khar recipe with jute leaves.  Today I'm going to share a fritter recipe of jute leaves.  Also check : Malabar Spinach Fritters Pumpkin leaves fritters  Night flowering jasmine leaves fritters Assamese Style Jute Leaves Fritters ( Mora Xaakor Bor) : 📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes INGREDIENTS:  5-6 tender leaves of jute leaves picked from the tip with stems   1/2 cup chickpea flour   1 tbsp rice flour or semolina    1/4 tbsp cumin powder    1/4 tbsp coriander powder    1/4 tbsp red chilli powder   salt to taste   oil to fry METHOD: Wash jute leaves with stems under running w...

  Roasted corn is a popular street food in India. Corn are available in India during monsoon season. During this period, street vendors are seen selling roasted corns which they usually roast on coal fire.  Corn can also be boiled, grilled, broiled, microwave or steamed. Corn is a versatile vegetable and because of its outstanding health benefits, corn is liked by many. Corn is high in fibre content. Corn is a good source of antioxidants and contains valuable B vitamins. It contains essential minerals such as zinc,  magnesium, iron, copper and magnesium.  Here's how to make roasted corn on the gas stove. Some salt, red chilli powder and squirt of lemon juice can make it more flavourful.  Roasted corn on the cob : 📎 Course :  Street food  📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes 🍴Servings :  2 INGREDIENTS: 2 ears of corn  1 lemon sliced into half  1/...

  Hukoti is ground dry fish. Hukoti is similar to namshing . Today I am going to share a simple Assamese style ground dry fish recipe : kosu aru hukoti . Tender leaves and stems of colocasia leaves are cooked with hukoti and served as a side dish with steamed rice. You can use namshing instead of hukoti and you will get the similar taste.  If you like colocasia leaves than you may also like : * Fish curry with colocasia * Dry fish with colocasia * Colocasia chutney Kosu aru hukoti : Assamese style colocasia leaves with dry fish recipe  📎 Course :  Side dish 📎Cuisine :  Assamese   🔪Preparation Time :  15 minutes ♨Cooking Time :  25 minutes  🕞Total :  40 minutes 🍴Servings :  2 INGREDIENTS: A bunch of colocasia leaves with stems 2 tbsp red lentil   1 big tomato or 10-15 cheery tomatoes 2 green chillies 1 tbsp mustard oil pinch of turmeric 1/2 tbsp ginger garlic paste  1 chopped onion  2 tbsp hukoti /namshing...

  Tutti frutti are bright coloured (red, green or yellow) sweet in taste, small cubical pieces made from raw papaya. These tutti frutti are used in cakes, cookies, ice cream and in desserts. Tutti frutti can also be prepared from watermelon . The sweet red flesh part of watermelon is very popular but actually the whole part of watermelon is edible including its rind.  Watermelon rind can be used for making tutti frutti. Peel and discard the green part from the watermelon rinds using a sharp knife. Then make small cubical pieces of it. Use any colour of your choice. Here I have used orange food colour and the final product is just awesome. Get the full recipe below : Also try : Watermelon Juice Watermelon Ice Pops Watermelon Ice Cubes Easy Tutti Frutti Recipe Made From Watermelon   🔪Preparation Time :  30 minute ♨Cooking Time :  30 minutes 🕞Total :  1 hour  INGREDIENTS: 1 watermelon (1 kg weight)  2 cups of water  2 cups of sugar ...

 A special lunch platter consisting of beetroot rice, spicy chicken curry and shahi paneer.  Try this lunch menu on Sunday or on a special occasion. Beetroot rice, spicy chicken curry and shahi paneer can make a great combination. You can also serve onion salad or vegetable salad with this menu.  Today's lunch platter consists of : 1. Beetroot rice :   Beetroot rice or beetroot pulao is a rice recipe where beetroot is used. It gives a natural reddish color to the dish. Use pressure cooker to save time.  For complete recipe click  here  . 2. Spicy chicken curry : Make this Indian style spicy chicken curry with different Indian spices. For complete recipe click  here  . 3. Shahi paneer : Paneer is Indian cottage cheese which is used in making many dishes. In this shahi paneer recipe, paneer cubes are simmered in rich and creamy white gravy. Get the complete recipe  here  . < previous post

 A simple lunch platter : rice,  masor muri ghonto, chilli pickle and papad.  Today I'm going to share a simple yet delicious lunch platter that consists of a famous Bengali style fish head recipe together with chilli pickle and papad served with rice.  Also check : A simple Assamese rice platter : Matidail (split black gram) , dhekia xaak bhaji (fiddlehead ferns), bhedailotar bor (skunk vine fritters) and ou tenga achar (elephant apple pickle). A simple Assamese Lunch platter : Lofa xaak aru Mass, Bengana logot Masor Petu Bhoja & rice. Today's Lunch Platter Consists Of : 1. Rice : Cooking simple boiled rice is very easy. You can use pressure cooker to save time. 2. Masor muri ghonto : Use big fish's head to make this recipe. I'm using big rohu fish's head in this recipe. Clean and wash the fish head properly under running water. Make 2 or 4 parts of the fish head as you like. Rub with salt and turmeric and then fry in mustard oil before adding it to the cur...

  A simple Assamese Lunch platter :  Lofa xaak aru Mass,  Bengana logot Masor Petu Bhoja & rice. Continuing my post on Assamese style everyday lunch platter,  presenting today a simple Assamese style lunch menu specially for busy people or working women who get very less time for cooking. I prepared this menu on a busy working day. After coming back from work, I prepared this in a very less time.  Today's lunch platter consists of : 1. Boiled rice : It's very easy to cook rice in a pressure cooker. Just rinse the rice properly and put it in the pressure cooker with the proper amount of water. Close the lid and in medium to high heat cook for 1-2 whistle. Remove from heat and let the cooker open itself. Your boiled rice is ready to serve.  2. Fish with lofa xaak : Chinese mellow is called lofa xaak in Assamese. Chinese mellow is a very tasty and very tender leafy vegetable which requires very less time to cook. Here I am using big rohu fish. But you can ...

A simple Assamese rice platter : Matidail (split black gram) , dhekia xaak bhaji (fiddlehead ferns),  bhedailotar bor (skunk vine fritters) and ou tenga achar (elephant apple pickle). What do Assamese people eat for lunch or dinner?  Well, like few other Indian cuisines, Assamese people eat rice as their main food. The main thing that differs Assamese cuisine from other Indian cuisines is the side dishes that are served with rice. Fish is an everyday business. Masor tenga or sour fish curries are very favourite of Assamese people. Varieties of greens and herbs are used as a vegetable or xaak. Khar is an alkali served in the beginning of a meal which is considered as a good home medicine for stomach related problems. Chicken, mutton, duck meat, pork etc. are served together with different dals or lentils.  I am going to share a series of posts about what an Assamese people eat for lunch or dinner, or how an everyday Assamese meal looks like? I begin with a simple rice plat...

 Today I'm going to share a simple and rustic recipe called namsing pitika . This recipe is very popular among the mishing tribe of Assam as well as some other Assamese  communities. Namsing is also known as hukoti among few other communities of Assam. Namsing is dry and grounded fish. Few herbs are also added in making namsing powder.  To know more about namsing read my previous post on namsing : click  "Namsing : A Mishing Delicacy" . Namsing Pitika : Assamese Style Dry Fish Chutney   Namsing pitika is an Assamese style dry fish chutney which is served as a side dish with rice at lunch or dinner.  📎 Course :  Side dish 📎Cuisine :  Assamese Cuisine  🔪Preparation Time :  2 minute ♨Cooking Time :  5 minutes 🕞Total :  7 minutes 🍴Servings :  1 INGREDIENTS : 2 tbsp of namsing  1 green chilli  1 small red onion  1 tbsp chopped coriander leaves  Banana leaf  Salt to taste  METHOD : Wash a smal...

 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 grounde...