tag:blogger.com,1999:blog-73805841783386995302024-03-18T08:07:08.401-07:00Assamese Recipeswith heart & soulAnonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-7380584178338699530.post-5351789206355332122018-12-06T07:55:00.000-08:002018-12-06T07:55:32.780-08:00কচু পিটিকা (Taro mashed)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-align: left;">কচু পিটিকা (Taro mashed)</span></div>
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<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-align: left;">A delicious Assamese choice... easy to prepare... enough to captivate all your senses.</span><span class="_5mfr" style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px 1px; text-align: left;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/tcc/1.5/16/1f481_200d_2640.png"); background-repeat: no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">💁</span></span></div>
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<b><u>Ingredients:</u></b></div>
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<ul>
<li>কচু </li>
</ul>
<span style="color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"> 4 to 5 medium pieces of Taro.... boiled and mashed (Taste better when you boil it with lentils...)</span><br /><br /><ul>
<li>পিয়াজ </li>
</ul>
1 medium sized onion sliced<br /><br /><ul>
<li>জলকীয়া </li>
</ul>
Chillies - as per taste<br /><br /><ul>
<li>আদা </li>
</ul>
Chopped ginger 1/2 tsp<br /><br /><ul>
<li>ধনীয়া </li>
</ul>
Coriander leaves chopped<br /><br /><ul>
<li>নিমখ </li>
</ul>
Salt to taste<br /><br /><ul>
<li>মিঠাতেল </li>
</ul>
Few drops of mustard oil</div>
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<b><u>Method:</u></b></div>
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<span style="color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><div style="text-align: justify;">
Mix all the ingredients...mash well adding few drops of raw mustard oil ...and serve with your favourite meal...</div>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com4tag:blogger.com,1999:blog-7380584178338699530.post-45377921018035609322018-12-04T06:34:00.005-08:002018-12-04T06:35:36.232-08:00ৰঙালাউ আৰু অমিতাৰ সৈতে চয়াবিনৰ তৰকাৰী Soyabean cooked with pumpkin & raw papaya<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: left;">ৰঙালাউ আৰু অমিতাৰ সৈতে চয়াবিনৰ তৰকাৰী</span></div>
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: left;">Soyabean cooked with pumpkin & raw papaya</span><span class="_5mfr" style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; margin: 0px 1px; text-align: left;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/tcc/1.5/16/1f481_200d_2640.png"); background-repeat: no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">💁</span></span></div>
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Ingredients:<br />
<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<ul>
<li>চয়াবিন Soya chunks - 2 cups</li>
</ul>
<ul>
<li>ৰঙালাউ Pumkin- few medium chunks (approx 10-12)</li>
</ul>
<ul>
<li>আলু Potato 1- cut in cubes</li>
</ul>
<ul>
<li>কেঁচা অমিতা Raw papaya - few pieces (cut into cubes)</li>
</ul>
<ul>
<li>পিয়াজ Onion-1 chopped</li>
</ul>
<ul>
<li>তেল Oil - as much required</li>
</ul>
<ul>
<li>হালধী Turmeric powder- 1tsp</li>
</ul>
<ul>
<li>আদা নহৰু বতা Ginger garlic paste- 1tsp</li>
</ul>
<ul>
<li>জলকীয়া Green chilly- as per taste</li>
</ul>
<ul>
<li>জিৰা গুড়ি Cumin powder - 1 tsp</li>
</ul>
<ul>
<li>জালুক Black pepper crushed - 1/2 tsp</li>
</ul>
<ul>
<li>গৰম মছলা Garam masala - 1/2 tsp</li>
</ul>
<ul>
<li>নিমখ Salt as per taste</li>
</ul>
<ul>
<li>ধনীয়া Coriander leaves (optional)</li>
</ul>
<br />
Method:<br />
<br />
<ul>
<li>Soak thr soya chunks in warm water about half hour..squeez the all excess water...keep aside</li>
</ul>
<ul>
<li>Heat oil and add bay leaves, onion,chillies, turmeric, cumin powder and ginger-garlic paste and mix well. </li>
</ul>
<ul>
<li>When all ingredients change colour, add the soya chunks ..mix well and fry for 5 minutes on medium to high flame...</li>
</ul>
<ul>
<li>Now add rest of vegetables like potato, pumpkin & raw papaya...Add salt & black pepper ..mix well and fry them 10 minutes or till vegetables become half tender...</li>
</ul>
<ul>
<li>Add 1 cup of warm water ..cover cook over low heat till all the vegetables are well cooked. </li>
</ul>
<ul>
<li>Sprinkle garam masala powder & garnish with coriander leaves and serve as you want...</li>
</ul>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com1tag:blogger.com,1999:blog-7380584178338699530.post-58065789709959802842018-12-04T06:28:00.000-08:002018-12-04T06:28:25.502-08:00ৰবাৱ টেঙা……শীতৰ জুতি The citrus treat...Pomelo fruit(ৰবাৱ টেঙা)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">ৰবাৱ টেঙা……শীতৰ জুতি</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">The citrus treat.....Pomelo fruit(ৰবাৱ টেঙা)</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">When the pulpy pink or white varity of Pomelo Fruit flesh mixed with chilly, salt, freshly chopped coriander & few drops of raw mustard oil than the magical winter treat will be ready in no time...Than what's the wait for? Let's try...</span><span class="_5mfr" style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t91/1.5/16/1f34a.png"); background-repeat: no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🍊</span></span><span class="_5mfr" style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t91/1.5/16/1f34a.png"); background-repeat: no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🍊</span></span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />Please Note: Have prepared the white one</span></div>
Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com1tag:blogger.com,1999:blog-7380584178338699530.post-60947164852846823542018-12-04T06:23:00.002-08:002018-12-04T06:23:43.795-08:00গাহৰিৰ মাংস Pork meat dry fry...The palatable dish<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-align: left;">গাহৰিৰ মাংস</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-align: left;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-align: left;">Pork meat dry fry...The palatable dish</span><span class="_5mfr" style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px 1px; text-align: left;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t9/1.5/16/1f437.png"); background-repeat: no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🐷</span></span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-align: left;" /></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-align: left;">Ingredients:</span></div>
<span class="text_exposed_show" style="background-color: white; display: inline; text-align: left;"><br /></span><br />
<ul style="text-align: left;">
<li style="color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">গাহৰিৰ মাংস </li>
</ul>
<span style="color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"> 500 grms pork meat (boil in a pressure cooker for two whistles. Once boiled strain out the water and keep aside)</span><span style="color: #1c1e21; font-family: Helvetica, Arial, sans-serif;"><span style="font-size: 14px;"><br /></span></span><ul style="text-align: left;">
<li>পিয়াজ 2 large chopped onions<span style="color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"> </span></li>
</ul>
<ul style="text-align: left;">
<li>আলু 1 mid sized potato -optional (cut in cubes).</li>
</ul>
<ul style="text-align: left;">
<li>বিলাহী One tomato- cut into medium pieces</li>
</ul>
<ul style="text-align: left;">
<li>নহৰু 1 tsp garlic paste</li>
</ul>
<ul style="text-align: left;">
<li>আদা 1 tsp ginger paste</li>
</ul>
<ul style="text-align: left;">
<li>হালধী 1/2 tsp turmeric powder</li>
</ul>
<ul style="text-align: left;">
<li>জালুক 1 tsp black pepper powder</li>
</ul>
<ul style="text-align: left;">
<li>নিমখ Salt ( according to your taste)</li>
</ul>
<ul style="text-align: left;">
<li>জলকীয়া Green chili (as per your taste)</li>
</ul>
<ul style="text-align: left;">
<li>মিঠাতেল 2 tbs mustard oil ( don't use too much oil<span style="color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"> </span></li>
</ul>
as pork fat itself release oil)<br /><br /><ul style="text-align: left;">
<li>ধনীয়া Coriander leaves for garnishing</li>
</ul>
<br />Method:<br /><br /><ul style="text-align: left;">
<li>Heat oil in a pan. Add chopped onion and fry them till light golden.</li>
</ul>
কেৰাহীত তেল গৰমাই পিয়াজ সামান্য ৰঙচুৱা হোৱালৈ ভাজক<br /><br /><ul style="text-align: left;">
<li>Add chili,ginger-garlic paste and fry it for a minute .</li>
</ul>
এতিয়া জলকীয়া, আদা-নহৰু বতা দি কিছু সময় ভাজক<br /><br /><ul style="text-align: left;">
<li>Then add black pepper powder, turmeric powder and fry till oil separates</li>
</ul>
অলপ জালুকৰ গুড়ি আৰু হালধী গুড়ি দি সামান্য ভাজক<br /><br /><ul style="text-align: left;">
<li>Now add pork pieces along with d potato pieces .<span style="color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"> </span></li>
</ul>
এতিয়া আগতেই সিজাই থোৱা গাহৰি আৰু আলু কেৰাহীৰ মছলাৰ লগত যোগ কৰক<br /><ul style="text-align: left;">
<li>Sprinkle salt and mix it well<span style="color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"> </span></li>
</ul>
সোৱাদ অনুযায়ী নিমখ মাংসত দি ভালদৰে মিহলাওক<br /><br /><ul style="text-align: left;">
<li>Add the tomato pieces . Mix gently and fry them for 15 minutes.<span style="color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"> </span></li>
</ul>
বিলাহী টুকুৰা কেইটা মাংসত দি ১৫ মিনিটমান সময় ভালদৰে ভাজক<br /><br /><ul style="text-align: left;">
<li>Garnish with fresh coriander leaves and serve it hot.</li>
</ul>
ধনীয়া পাত দি গৰমে গৰমে মাংসৰ সোৱাদ লওক<br /><br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com1tag:blogger.com,1999:blog-7380584178338699530.post-23238491447681944132018-12-04T06:15:00.000-08:002018-12-04T06:24:32.437-08:00দেওঁৱৰীয়া ভাতসাঁজ Sunday toothsome treat<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: left;">Sunday toothsome treat</span><span class="_5mfr" style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; margin: 0px 1px; text-align: left;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/tb1/1.5/16/1f35b.png"); background-repeat: no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🍛</span></span><span class="_5mfr" style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; margin: 0px 1px; text-align: left;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t30/1.5/16/1f35a.png"); background-repeat: no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🍚</span></span><br />
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: left;">In the platter</span><span class="_5mfr" style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; margin: 0px 1px; text-align: left;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/tcc/1.5/16/1f481_200d_2640.png"); background-repeat: no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">💁</span></span><span class="text_exposed_show" style="background-color: white; display: inline; text-align: left;"><br /></span><br />
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<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">পাভ মাছ ভজা</span></div>
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Indian butter fish fry</div>
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Fire grilled brinjal & tomato mashed</div>
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White gourd fry</div>
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Pointed gourd fry</div>
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<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">জহাঁ চাউলৰ ভাত</span></div>
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Steamed Joha rice</div>
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<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">বেঙেনা ভাজি</span></div>
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Brinjal fry</div>
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<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">মাছ আৰু আলুৰ জালুকীয়া জোল</span></div>
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Fish peppery curry cooked with potato</div>
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<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">দৈ আৰু ৰসোগোল্লা</span></div>
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Curd & Rasgulla</div>
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<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">টিয়ঁহ কেইটুকুৰামান</span></div>
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Cucumber</div>
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Lemon</div>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com0tag:blogger.com,1999:blog-7380584178338699530.post-4570849394046770992017-11-17T06:33:00.001-08:002017-11-17T06:33:11.499-08:00
ঔ টেঙাৰ সৈতে গৰৈ, খলিহনা, কাৱৈটিলাৰ আঞ্জা………
<p dir="ltr">মাছৰ সৈতে টেঙাৰ আঞ্জা ভাল নোপোৱা অসমীয়া হয়তো আঙুলিৰ মুৰত গণিব লগীয়া……আখলত আজি……</p>
<p dir="ltr">ঔ টেঙাৰ সৈতে গৰৈ, খলিহনা, কাৱৈটিলাৰ আঞ্জা………</p>
<p dir="ltr">( গৰৈ channa punctatus, খলিহনা Indian paradise,  কাৱৈ climbing perch fishes cooked with elephant apple)<br><br></p>
<p dir="ltr">Ingredients:<br></p>
<p dir="ltr">গৰৈ মাছ, খলিহনা, কাৱৈ মাছ Shallow fried channa punctatus , Indian paradise fish, climbing perch fish -250 grm </p>
<p dir="ltr">ঔ টেঙা Half Ou Tenga (elephant apple)</p>
<p dir="ltr">হালধি a pinch of turmeric powder</p>
<p dir="ltr">নিমখ salt to taste</p>
<p dir="ltr">মিঠাতেল 1tsp Mustard oil</p>
<p dir="ltr">সৰিয়হ1/2 tsp mustard seed</p>
<p dir="ltr">জলকীয়া 1 whole green chilly</p>
<p dir="ltr">পিঠাগুড়ি 1 tsp rice flour<br><br></p>
<p dir="ltr">Method:<br></p>
<p dir="ltr">Cut the Ou Tenga into medium pieces and boil in a pressure cooker adding some water and a pinch of salt to it (to reduce cooking time)</p>
<p dir="ltr">In a pan, heat the mustard oil and add 1tbs mustard seeds, turmeric powder, chilly and salt .</p>
<p dir="ltr">Add boiled Ou tenga pieces along with the boiled water</p>
<p dir="ltr">If necessary add another glass of water and simmer for a minute.</p>
<p dir="ltr">Mix the rice flour with a little water to make a light paste and add to the pan.</p>
<p dir="ltr">In the boiling stew add the fried fishes and cook for another 15 minutes</p>
<p dir="ltr">Finally, it is ready to enjoy the  sour curry with steamed rice......</p>
<p dir="ltr">#assam #assamesefood #axom #assameserecipes #awesomeassam #assamtourism #northeastfood #fishcurry #ethnicrecipes</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJW2Aj3S1q2nAT92AXYfcxiaXtQPKtr5MJo2TS7z-u4nMQaXmYif4I77S7ZHsCSHTb64wqAOeb6AlTHbIDDF2a54cwPq6yj367zRjxM0Is_qUjynuLZvJa-DzgSD23hXUhYq6hYyJSjQ/s1600/PhotoGrid_1510476906793.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJW2Aj3S1q2nAT92AXYfcxiaXtQPKtr5MJo2TS7z-u4nMQaXmYif4I77S7ZHsCSHTb64wqAOeb6AlTHbIDDF2a54cwPq6yj367zRjxM0Is_qUjynuLZvJa-DzgSD23hXUhYq6hYyJSjQ/s640/PhotoGrid_1510476906793.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com6tag:blogger.com,1999:blog-7380584178338699530.post-34600350229190008822017-11-17T06:26:00.001-08:002017-11-17T06:26:41.828-08:00কুমলীয়া আদা পাতৰ লগত মাছৰ জাল দিয়া
( Fish cooked with tender ginger leaves )<p dir="ltr">Ingredients:</p>
<p dir="ltr">মাছ Half fried fresh water or river  Fish any (you can take any small or medium variety)- 250 grm</p>
<p dir="ltr">আদা Ginger paste - 3 tsp </p>
<p dir="ltr">কুমলীয়া আদা পাতৰ ৰস - Tender ginger leaves extract - 1/2 cup</p>
<p dir="ltr">নহৰু Garlic paste 1/2 tsp</p>
<p dir="ltr">মিঠাতেল Mustard oil- 2 tsp </p>
<p dir="ltr">হালধী গুড়ি Turmeric powder- ½ tsp</p>
<p dir="ltr">জলকীয়া Green chilies- as per taste<br><br><br></p>
<p dir="ltr">Method:<br></p>
<p dir="ltr">Heat the mustard oil in a pan  and green chilies.</p>
<p dir="ltr">Now add the ginger paste , garlic paste, turmeric powder and fry over medium heat, stirring constantly for a few seconds. </p>
<p dir="ltr">Add the water,  ginger leaves extract, salt and let the curry  to  boil for 5 minutes. You can also add 2-3 tender ginger leaves into the boiling gravy to enhance the flavour...</p>
<p dir="ltr">Add the fried fishes and simmer for about 10 minutes so that the gravy is infused into the fish. </p>
<p dir="ltr">Serve with plain rice.<br><br></p>
<p dir="ltr">#assam #assameserecipes #assamtourism #awesomeassam #assamesefood #foodofassam #ethnicrecipes #fishrecipes #northeastfood #indianfood</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjezLnFdVlP-LbolTPeKd8Kvx7GYmVcZc205gWPpzg9N9DdmjHFks6O-mxf9FDLOgTxuIntuTRXvh0BkgugbIe-WJuMPA8CvCtcWGK8g2K1LAWpRT-QHRpROkHCqT1lA-kNdue5bKZ1sB0/s1600/PhotoGrid_1510645781632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjezLnFdVlP-LbolTPeKd8Kvx7GYmVcZc205gWPpzg9N9DdmjHFks6O-mxf9FDLOgTxuIntuTRXvh0BkgugbIe-WJuMPA8CvCtcWGK8g2K1LAWpRT-QHRpROkHCqT1lA-kNdue5bKZ1sB0/s640/PhotoGrid_1510645781632.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com0tag:blogger.com,1999:blog-7380584178338699530.post-74252929029721964682017-11-17T06:18:00.001-08:002017-11-17T06:18:08.411-08:00চাল কোমোৰা - মাছৰ খাৰ…
Ash gourd- fish Khar/alkali<p dir="ltr">Ingredients:</p>
<p dir="ltr">Small fried Fish any  : as much you want (here I have taken small climbing perch/কাৱৈটিলা fish.. )</p>
<p dir="ltr">Ash gourd/ winter melon: 4 cups, chopped</p>
<p dir="ltr">Mustard oil: 2tbs</p>
<p dir="ltr">Crushed garlic cloves: 1/2 tbsp</p>
<p dir="ltr">Slit green chillies: as per taste</p>
<p dir="ltr">Salt: to taste</p>
<p dir="ltr">Kolakhar: 1 tbsp or sodiumbicarbonate a pinch<br><br></p>
<p dir="ltr">Method:<br><br></p>
<p dir="ltr">Heat oil and fry the garlic till brown.</p>
<p dir="ltr">Add chopped ash gourd  and stir for about half a minute.</p>
<p dir="ltr">Add slit green chillies, salt,and kolakhar or sodium bicarbonate.</p>
<p dir="ltr">Now add the fried fish  pieces and stir for a minute</p>
<p dir="ltr">Add water and close the lid</p>
<p dir="ltr">Cook for another 15 minutes and switch off the gas.</p>
<p dir="ltr">The  khar is ready to serve with rice.</p>
<p dir="ltr">Before serving sprinkle few drops of raw mustard oil to enhance the taste.....</p>
<p dir="ltr">#assam #axom #assameserecipes #assamesefood #northeastfood #ethnicrecipes #ethnicfood #indianfood</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNM2n1HFbFh7pEZSSpIS3Pe0u0wcA_7tJNMBxl8vbLryx706O-P8OxO0UG_taKkzLAT3Lp_Sn0sJVw97q4WUCCeo-MdZNyZs6f_gyk_W_ZyuPrz2kj7VaqPDeH6Cz-Z1VlazYJq9IW5XU/s1600/PhotoGrid_1510912342970.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNM2n1HFbFh7pEZSSpIS3Pe0u0wcA_7tJNMBxl8vbLryx706O-P8OxO0UG_taKkzLAT3Lp_Sn0sJVw97q4WUCCeo-MdZNyZs6f_gyk_W_ZyuPrz2kj7VaqPDeH6Cz-Z1VlazYJq9IW5XU/s640/PhotoGrid_1510912342970.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com2tag:blogger.com,1999:blog-7380584178338699530.post-49758810847180548412017-04-10T06:21:00.000-07:002017-04-10T10:42:24.715-07:00শীতৰ খোৱা বোৱা, নষ্টালজিয়া আৰু বহুতো…<div dir="ltr" style="text-align: left;" trbidi="on">
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জাৰৰ দিনকেইতাৰ আমেজেই সুকীয়া ৷ ভাল পাইছিলো ৰাতিপুৱাই বগাকৈ চানি ধৰা দাথ কুঁৱলী, দিনৰ ৰ'দত গৰমাই থোৱা লেপ- তুলি বোৰৰ উমাল পৰশ, চাই ভাল লগা ককা-আইতাৰ ঘৰত মৰণা মৰাৰ দৃশ্যবোৰ, মৰণা মাৰি একাষৰীয়া কৰি থোৱা খেৰৰ দ'মবোৰত জপিয়াই ফুৰা সময়বোৰ লগতে জুইৰ ওচৰত পৰিয়াল তথা বন্ধু বৰ্গৰ লগত ঘুৰণীয়াকৈ বহি মেল মৰা ৷ তাৰোপৰি কেনেকৈনো পাহৰো ৰঙা ৰঙা আঙঠাত পুৰি লোৱা নতুন আলু -বেঙেনাৰ মলমলীয়া গোন্ধ, আইতাই বনোৱা নতুন চাউলৰ চুঙা পিঠা কেইটা, <u>নতুন</u> আঠা লেতীয়া জহা চাউলৰ লগত জালুকীয়া পাৰ মাংস…আস কি সোৱাদ আৰু কত' যে কি ৷ </div>
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শীত নমাৰ লগে লগেই কব নোৱাৰাকৈ মনত অপাৰ আনন্দ ৷ ভাল লাগিছিল ৰাতিপুৱাই কুৱলী ফালি লগৰীয়াৰ লগত টিউচনত যোৱা দিনবোৰ ৷ ঠেঠুৱৈ ধৰা নৱেম্বৰ-ডিচেম্বৰ মাহত বছেৰেকীয়া পৰীক্ষাবোৰৰ দিনবোৰনো কেনেকৈ পাহৰো? ৩১ ডিচেম্বৰৰ দিনা বছেৰেকীয়া পৰীক্ষাৰ ৰিজাল্ট ভয়ে ভয়ে আনিবলৈ যোৱাৰ দিনবোৰ এতিয়াও সজীৱ ৷ শৈশৱ মনটোৱে মায়ে গুঠি দিয়া ছুৱেটাৰ টোৰ মূল্য তেতিয়া হয়টো ধৰিৱই পৰা নাছিল ৷ আকৃষ্ট হৈছিলো সেই ৰং বিৰঙৰ গৰম কাপোৰ বোৰৰ প্ৰতি যিবোৰ চকুত লগাকৈ দোকানত আৰি আৰি থৈছিল ৷ অৱশ্যে মা- দেউতাই সেই হেপাহবোৰ সামৰ্থ অনুযায়ী পূৰণো কৰিছিল ৷ </div>
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গোলকীয় উষ্ণতা ক্ৰমাৎ বৃদ্ধি পোৱাত আগৰ তুলনাত যদিও শীতৰ প্ৰকোপ অসমত দিনক দিনে কমি আহিছে তথাপিতো যিকেইটা দিন থাকে তাৰ মাদকতা অনুপম ৷ <u>পুহ</u> মাঘ মাহৰ হাড় কপোৱা জাৰ ৷ তাতে আকৌ পথাৰৰ সোণগুটিৰ <u>সৈতে</u> লখিমীক আদৰাৰ সময়, ন-খোৱা পৰ্ব, <u>চেনেহৰ</u> ভোগৰ উৎসৱ <u>ভোগালী</u> বিহুটিত ভোগ কৰাৰ সময় এই শীততেই ৷ এই দিনকেইটাত ঘৰ, হাট বা বজাৰ সমূহ <u>সজীৱ</u> শাক-পাচলি, মাছ-মাংস তথা দৈ-মিঠৈ আদিৰে উভৈনদী ৷ জন্ম সূত্ৰে মই সোণাপুৰৰ জিয়ৰী ৷ সেয়েহে মই দেখি অহা আমাৰ শণিবৰীয়া সোণাপুৰৰ সাপ্তাহিক বজাৰ খনো ইয়াৰ ব্যতিক্ৰম নহয় ৷ বিশেষকৈ শীতৰ পাচলি বজাৰ খন বিশেষভাৱে আৰ্কষণীয় ৷ শীতৰ সোণাপুৰৰ নৈসৰ্গিক ৰূপ কথানো <u>কি</u> কম ? পথৰ দাঁতিকাষৰীয়া সোণোৱালী ধাননী পথাৰ, পকা ধানৰ সুৱাস, সেউজীয়া হৈ থকা শাকণীবাৰী <u>বোৰ</u>……সচাকৈ যাদুকৰী পৰিৱেশ ৷ এতিয়া ধাননী পথাৰবোৰৰ ঠাইত অসংখ্য ধাবাৰ (Dhaba) হে যেন খেতি ঠন ধৰি উঠিছে ৷ মনটোৱে বৰকৈ কষ্ট পায় যেতিয়া দেখিবলৈ ললো ক্ৰমাৎ কংক্ৰিতৰ গৰাহত মোৰ সোণাপুৰ খন সোমাবলৈ ধৰিছে ৷ লাহে লাহে গাৱলীয়া জীৱনবোৰ অনিচ্ছা স্বস্তেও চহৰীয়া ঢঙৰ প্ৰতিযোগিতাত অংশগ্ৰহণ কৰিবলগীয়াত পৰিছে ৷ সেয়ে হয়তো <u>মই</u> এৰি অহা তাহানিৰ সেই গাৱলীয়া ভাৱৰ সোণাপুৰ খন সংকুচিত হোৱাটো স্বাভাৱিক <u>৷</u> ডাঙৰ ডাঙৰ বণিক গোষ্ঠীৰ খোৱা কামোৰাৰ আৱেষ্টণীত আজি যেন ৰামো নাই…ৰামৰ সেই ৰাজ্যও নাই ৷ অপ্ৰিয় হলেও সত্য <u>৷</u></div>
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সোণাপুৰৰ সুমথিৰা টেঙাৰ কথা হয়তো সকলোৱে জানে ৷ শৈশৱত নিজ ঘৰতেই এই ৰসাল সুমথিৰা টেঙাবোৰ গছৰ পৰা ছিঙি আনি খোৱাৰ কথা মনত পৰে ৷ কমলা টেঙা নপকোতেই ছিঙি আনি নিমখ, জলকীয়া, মিঠাতেল সানি খোৱাৰ কথা মনত পৰিলে আজিও মুখত পানী ভৰি পৰে ৷ তাৰোপৰি জাৰৰ দিনকেইতাত ৰ'দত বহি বিভন্ন টেঙা খোৱাৰ যেন এক নিয়ম আছিল ৷ জলফাই, ওলমি ওলমি লাগি থকা কৰ্দৈ টেঙা, ঢেঁকীত খুন্দা অমৰা - ঔ টেঙা কি যে খোৱা নাছিলো! মোক খা মোক খা কৈ গছত লাগি থকা বগৰী কেইটা লুকাই চুৰকৈ খাব লগীয়া হৈছিল ৷ কাৰণ সৰস্বতী পূজাৰ দিনৰ পৰাহে বগৰী খোৱাৰ সেউজীয়া সংকেত জেষ্ঠজনৰ পৰা পাইছিলো ৷ </div>
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ৰন্ধা-বঢ়াৰ লগতে খোৱা বোৱাত মোৰ কিমান চখ সেই কথা মোৰ পৰিয়ালৰ লোক, আত্মীয় তথা নিকটতম বন্ধু মহলে ভালদৰে জানে ৷ যিহেতু খোৱাৰ প্ৰতি অত্যন্ত দুৰ্বলতা আছে সেয়েহে শীতৰ দিনকেইতাৰ জুতিপূৰ্ণ ব্যঞ্জনৰ বিষয়টো কেনেকৈনো বাদ দিব পাৰো ৷ যোৱা আঠ বছৰ <u>ধৰি</u> বাংগালোৰত এগৰাকী "ফুড ব্লগাৰ" (Food Blogger) হিচাপে প্ৰতিদিনে এই বিষয়ৰ লগত ওতঃপ্ৰোতঃ ভাৱে জড়িত ৷ খোৱাৰ প্ৰতি থকা মোৰ দূৰ্বলতাৰ পোকটো যেন জাৰকালি অধিক সক্ৰিয় হৈ উঠে ৷ দৰাচলতে উপায়ো নাই… বতৰেই এনেকুৱা ৷ জাৰকালি এবাৰ হলেও অসমলৈ যোৱাৰ হেপাহ কণ আজি আঠ বছৰে পূৰণ কৰি আহিছো ৷ অসমীয়াৰ এনে কিছুমান ব্যঞ্জন ও খাদ্য সম্ভাৰ আছে যাৰ জুতি জাৰকালি ললেহে যেন বেছি সুখ পোৱা যায় ৷ যেনে কোমোৰাৰ লগত তেলাল হাঁহ, মাটি দাইলৰ লগত কাঠ আলু, পাৰৰ মাংস জালুকীয়া, লাই-গাহৰি, চিতল মাছৰ কলঠি ভজা, সাঁজ পানীৰ সৈতে জুইত পুৰা তেলাল গাহৰি মাংস, ভজা মুগা লেটা পলু, জালুক বেছিকৈ দি ৰন্ধা ছাগলী মাংসৰ ক'লা জোল খন, ইত্যাদি ৷ নামবোৰ ভাবিয়েই দেখোন জিভাৰ পানী টোপা-টোপে পৰিছে ৷ তেনেহলে অপেক্ষা নো কিহৰ? আহক শীতৰ দিনৰ কেইবিধমান জনপ্ৰিয় ব্যঞ্জনেৰে মোৰ এই লিখনিটোৰ সামৰণি মাৰো…</div>
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হাড় কপোৱা জাৰত জালুক বেছিকৈ দি ৰন্ধা ছাগলীৰ মঙহৰ জুতিৰ যাদু তুলনাবিহীন…শীতৰ সৈতে যুজিবলৈ এয়া যেন সোৱাদযুক্ত উপায় আপোনৰ আখলত…</div>
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পাৰ মাংসৰ সমাদৰ অসমীয়াৰ মাজত কিমান তাক নকৈ কোৱাৰ প্ৰয়োজন হয়তো নাই ৷ আদা- নহৰু, জালুক- জিৰা আৰু নতুন আলুৰ লগত বনোৱা পাৰ মাংসৰ আঞ্জা খনৰ সোৱাদ এবাৰ জিভাত লাগিলে তাক পাহৰা কঠিন………</div>
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মাঘৰ বিহুত উভেনদী হৈ পৰা কাইটিয়া চিতল মাছৰ সোৱাদ লবলৈ ভয় কৰিছে নেকি? এবাৰ ভজা কলঠিৰ সোৱাদ লওক……আপোনাৰ মনটোৱে আকৌ এটুকুৰা বিছাৰিব……</div>
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চকল চকলকৈ কাটি ভাজি লোৱা কাঠআলু কেইডোখৰ একাপ গৰম চাহৰ লগত শীতৰ সন্ধিয়া উপভোগ কৰাৰ আমেজেই সুকীয়া……</div>
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শীতত উভৈনদী হৈ পৰা লাই পাতৰ লগত গাহৰি মাংসৰ জুতি কেনেকুৱা বুজাই হে বুজে…বোধকৰো বহুতৰে মুখত পানীৰ সোঁত ইতিমধ্যে ববলৈ লৈছে……</div>
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<li>চুঙাত দিয়া কুকুৰাৰ মাংস</li>
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<div>
কম তেল মা- মছলা বিহীন এইবিধ ব্যঞ্জন এবাৰ তৈয়াৰ কৰিবলৈ চেষ্টা কৰক……স্বাস্হ্যপোযগী তথা জুতিপূৰ্ণ ৷</div>
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কুমলীয়া বাঁহৰ চুঙাত তৈয়াৰ হোৱা চুঙা পিঠা কেইটাৰ সোৱাদ বেয়া পোৱা অসমীয়া খুব কমেইহে ওলাব ৷ গৰম গৰম চাঁহৰ লগত আস কি সোৱাদ……</div>
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পুৰা গাহৰি মঙহৰ লগত ছাই মদ এটা আনটোৰ পৰিপূৰক বুলি কলে চাগে ভুল কোৱা নহব… ঠেঠুৱৈ লগা জাৰক হৰুৱাবলৈ এক লোভনীয় উপায়……</div>
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তেলাল হাঁহৰ মঙহক যেতিয়া কেইটুকুৰামান কোমোৰাৰ লগত ৰন্ধা হয় তেতিয়া সোৱাদৰ যাদু সৃষ্টি হোৱাটো স্বাভাৱিক……</div>
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তেলাল খাহী মাংস-মাটিমাঁহ একেলগে এবাৰ নিজৰ আখলত বনাওক আৰু মলমলাই থকা নতুন জহা চাউলৰ ভাতৰ সৈতে খাওক…সোৱাদ পাহৰিব নোৱাৰিব…</div>
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বিঃদ্ৰঃ শীতৰ দিনত অসমীয়াৰ খোৱা বোৱা কেৱল মই উল্লেখ কৰা উপৰোক্ত ব্যঞ্জণ কেইটাতেই সীমাৱদ্ধ নহয়৷ ৰুচি অনুযায়ী বিভিন্নজনৰ বিভিন্ন ব্যঞ্জণ নিজ নিজ জুহালত তৈয়াৰ হয়৷ </div>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com3tag:blogger.com,1999:blog-7380584178338699530.post-35260386223609961592017-03-23T08:04:00.002-07:002017-03-23T08:04:31.343-07:00কলিজা জালুকীয়া ভাজি (Mutton liver pepper fry)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-align: left;">কলিজা জালুকীয়া ভাজি</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-align: left;" /></div>
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<br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-align: left;" /><span class="text_exposed_show" style="background-color: white; display: inline; text-align: left;"><br /><span style="color: #1d2129; font-family: Helvetica, Arial, sans-serif;"><span style="font-size: 14px;">Ingredients:</span></span><br /></span></div>
<ul style="text-align: left;">
<li style="color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">ছাগলীৰ কলিজা Mutton liver : 200 grms (cut into small cubes)</li>
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<li>পিয়াজ Onion : 2 large (finally chopped)</li>
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<li>বিলাহী Tomato: 1 (cut into medium piecs)</li>
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<li>আদা-নহৰু Ginger Garlic paste: 1tsp</li>
</ul>
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<li>জলকীয়া Chilly: as per taste</li>
</ul>
<ul style="text-align: left;">
<li>জিৰা গুড়ি Cumin powder : 1/2 tsp</li>
</ul>
<ul style="text-align: left;">
<li>জালুক Crushed black pepper: 1 n1/2 tsp</li>
</ul>
<ul style="text-align: left;">
<li>হালধি গুড়িTurmeric powder : 1/2 tsp</li>
</ul>
<ul style="text-align: left;">
<li>নিমখ Salt to taste</li>
</ul>
<ul style="text-align: left;">
<li>মিঠাতেল Mustard oil: 4-5 tsp</li>
</ul>
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<li>গৰম মছলা Freshly ground garam masala: 1/2tsp</li>
</ul>
<ul style="text-align: left;">
<li>ধনীয়া Coriander leaves for garnishing</li>
</ul>
<br /><span style="color: #1d2129; font-family: Helvetica, Arial, sans-serif;"><span style="font-size: 14px;">Method:</span></span><br /><br /><ul style="text-align: left;">
<li>In a hot pan or kadai add mustard oil and heat it.</li>
</ul>
<ul style="text-align: left;">
<li>Add sliced onions, chilly, ginger-garlic paste, turmeric powder, cumin powder, black pepper and fry till slight brown in color.</li>
</ul>
<ul style="text-align: left;">
<li>Add mutton liver cubes into it..mix well and cook on medium heat until color is changed.</li>
</ul>
<ul style="text-align: left;">
<li>Add salt as per taste and tomato pieces....</li>
</ul>
<ul style="text-align: left;">
<li>Cover cook on low flame for about 30 minutes</li>
</ul>
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<li>If need, sprinkle little bit of water ...</li>
</ul>
<ul style="text-align: left;">
<li>Remove the lid...sprinkle 1/2 extra crushed black pepper (as per taste) and garam masala powder .. mix well...cook for another 5 minutes</li>
</ul>
<ul style="text-align: left;">
<li>Garnish with freshly chopped coriander leaves</li>
</ul>
<ul style="text-align: left;">
<li>Mutton liver pepper fry is ready to enjoy....</li>
</ul>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com3tag:blogger.com,1999:blog-7380584178338699530.post-17591636199931371772017-02-04T01:04:00.001-08:002017-02-04T01:04:39.512-08:00টেঙেচি শাকৰ লগত মাছৰ টেঙা (Fish cooked in a sour gravy of Sorrel leaves)<div dir="ltr" style="text-align: left;" trbidi="on">
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টেঙেচি শাকৰ লগত মাছৰ টেঙা </div>
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Ingredients:</div>
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<li>মাছ Fish pieces 5-6 (Take any types of river or sweet water fish)</li>
</ul>
<ul style="text-align: left;">
<li>টেঙেচি শাক Indian Sorrel leaves - 2 bunches</li>
</ul>
<ul style="text-align: left;">
<li>হালধি গুৰিA pinch of turmeric powder</li>
</ul>
<ul style="text-align: left;">
<li>নিমখ Salt to taste</li>
</ul>
<ul style="text-align: left;">
<li>মিঠাতেল Mustard Oil </li>
</ul>
<ul style="text-align: left;">
<li>চেনী A pinch of sugar</li>
</ul>
<ul style="text-align: left;">
<li>সৰিয়হ গুটি 1/2 tsp mustard seed</li>
</ul>
<ul style="text-align: left;">
<li>জলকীয়া 1 whole red chilly</li>
</ul>
<ul style="text-align: left;">
<li>নহৰু 3-4 garlic cloves</li>
</ul>
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Method:</div>
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<li>Boil the leaves for 10 minutes adding a pinch of salt in 1 n 1/2 cups of water. </li>
</ul>
<ul style="text-align: left;">
<li>Once cooled down squeeze the leaves and keep the extract with the sorrel leaves boiling water...</li>
</ul>
<ul style="text-align: left;">
<li>Fry the salt and turmeric powder coated fish pieces carefully and keep them aside..</li>
</ul>
<ul style="text-align: left;">
<li>In a pan, heat a little bit of mustard oil and add mustard seeds, garlic, turmeric powder, chilly and salt according to your taste.</li>
</ul>
<ul style="text-align: left;">
<li>Add Indian Sorrel extract into the pan and cook for 5 minutes</li>
</ul>
<ul style="text-align: left;">
<li>If required add more water ..let the curry to boil for 2-3 minutes...</li>
</ul>
<ul style="text-align: left;">
<li>Now add the fried fish pieces to the pan and cook for 10 minutes or till done...</li>
</ul>
<ul style="text-align: left;">
<li>Finally, it is ready to serve with steamed rice.</li>
</ul>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com1tag:blogger.com,1999:blog-7380584178338699530.post-69466165274703288242017-01-11T06:15:00.000-08:002017-01-11T06:15:32.431-08:00Lentil fritters cooked with Madhusoleng<div dir="ltr" style="text-align: left;" trbidi="on">
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মধুসোলেং - মচুৰ দাইলৰ বড়ৰ টেঙা<br />
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মধুসোলেং: known as Polygonum Chinese or Chinese knotweed..<br />
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<b>Ingredients:</b><br />
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<ul style="text-align: left;">
<li>মচুৰ দাইল 2 handfuls of split red lentils,washed and soaked in water for an hour</li>
</ul>
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<li>মধুসোলেং পাত Madhu soleng leaves - 3 cups (chopped)</li>
</ul>
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<li>হালধি গুৰিA pinch of turmeric powder</li>
</ul>
<br /><ul style="text-align: left;">
<li>নিমখ Salt to taste</li>
</ul>
<br /><ul style="text-align: left;">
<li>মিঠাতেল Oil for frying the bora (fritters)</li>
</ul>
<br /><ul style="text-align: left;">
<li>চেনী A pinch of sugar</li>
</ul>
<br /><ul style="text-align: left;">
<li>সৰিয়হ গুটি 1/2 tsp mustard seed</li>
</ul>
<br /><ul style="text-align: left;">
<li>জলকীয়া 1 whole red chilly</li>
</ul>
<br /><ul style="text-align: left;">
<li>নহৰু 3-4 garlic cloves</li>
</ul>
<br /><b>Method</b>:<br /><br /><ul style="text-align: left;">
<li>Drain the water and grind the lentils adding salt n chillies..</li>
</ul>
<br /><ul style="text-align: left;">
<li>Heat the oil in a pan and fry some fritters. Keep aside...</li>
</ul>
<br /><ul style="text-align: left;">
<li>In another pan, heat a little bit of mustard oil and add mustared seeds, garlic, turmeric powder, chilly and salt according to your taste.</li>
</ul>
<br /><ul style="text-align: left;">
<li>add the chopped Madhusoleng leaves.. a pinch of sugar and cook for 5 minutes</li>
</ul>
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</blockquote>
<ul style="text-align: left;">
<li>Add a glass of water ..let the curry to boil for 2-3 minutes...</li>
</ul>
<br /><ul style="text-align: left;">
<li>Now add the boras (fritters) to the pan and cook for 10 minutes or till done...</li>
</ul>
<br /><ul style="text-align: left;">
<li>Finally, it is ready to serve with steamed rice.</li>
</ul>
<br /><br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com1tag:blogger.com,1999:blog-7380584178338699530.post-9465932470824903432017-01-06T22:35:00.000-08:002017-01-06T22:35:55.202-08:00সৰু মাছৰ বিবিধ………<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: sans-serif; font-size: 14px; line-height: normal;">অসমীয়া খাদ্য সম্ভাৰত মাছৰ জনপ্রিয়তা কিমান তাক নকৈ কোৱাৰ প্ৰয়োজনীয়তা হয়তো নাই ৷ তাতে আকৌ যদি আখলত সৰু মাছৰ ব্যঞ্জন তেনেহ'লে বহুজনৰ হয়তো দুগৰাহ ভাত সৰহকৈ পেটলৈ যাব ৷ তেন্তে আহকচোন আজি আমি কেইবিধমান সৰু মাছৰ তেনেই সহজ অসমীয়া ব্যঞ্জন প্ৰণালী শিকো………</span><br />
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১. পুঠি মাছৰ খাৰ জোল…</div>
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সামগ্ৰী :</div>
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পুঠি মাছ ১৫-২০ টা মান</div>
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কলাখাৰ ২ চাহ চামুচ</div>
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নহৰু ৩-৪ ফোটা</div>
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কেচা জলকীয়া ৩-৪ </div>
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নিমখ সোৱাদ অনুযায়ী </div>
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পানী ২ কাপ</div>
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প্ৰণালী: </div>
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কাটি বাছি ধুই লোৱা মাছ কেইটাত অলপ নিমখ - হালধি গুড়ি ভলদৰে সানি লব ৷</div>
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এতিয়া এটা গৰম কেৰাহীত মিঠাতেলত মাছ কেইটা আধা ভজাকৈ ভাজি লব ৷</div>
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সেই একে কেৰাহীতেই নামমাত্র তেল দি সৰিয়হ গুটি কেইটামান মান ফুটাই দিব ৷ লগতে কেচা জলকীয়া, নহৰু আৰু নিমখ দি ভালদৰে লৰাই দিব ৷ লগে লগে কলাখাৰ আৰু পানী দি অলপ সময় উতলিব দিব ৷ জোলখন ভালকৈ উতলি উঠিলে ভাজি থোৱা মাছ কেইটা দি দিব ৷ ১০ মিনিট মান সময় ভালদৰে উতলিবলৈ দিব ৷ সোৱাদ বঢ়াবৰ বাবে কেইটামান কেচা জলকীয়া জোলখনত জুইৰ পৰা নমোৱাৰ আগতে ফালি দিব পাৰে ৷</div>
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২. পাতত দিয়া মোৱা মাছ পিটিকা</div>
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<a href="https://4.bp.blogspot.com/-vQqzK7P2pC4/WHCLkfDEQDI/AAAAAAAAWr0/cakb9kXOVUgTD_H8Rpx_G41TKndECHafwCLcB/s1600/PhotoGrid_1475246531715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-vQqzK7P2pC4/WHCLkfDEQDI/AAAAAAAAWr0/cakb9kXOVUgTD_H8Rpx_G41TKndECHafwCLcB/s400/PhotoGrid_1475246531715.jpg" width="400" /></a></div>
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সামগ্ৰী:</div>
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কলপাত ( ব্যৱহাৰ কৰাৰ আগত পাতকেইখিলা যাতে ফাটি নাযায় তাৰবাবে ১ মিনিট মান সময় জুইত সেকি লব)</div>
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মোৱা মাছ ১০০ গ্ৰাম</div>
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কেচাঁ জলকীয়া (আন্দাজমতে) </div>
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আদা - ১/২ চামুচ (মিহিকৈ কাটি লব)</div>
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মিঠাতেল - ১/২ চামুচ</div>
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ধনীয়া পাত (মিহিকৈ কাটি লব)</div>
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পিয়াজ ( মিহিকৈ কাটি লব)</div>
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নিমখ (সোৱাদ অনুযায়ী) </div>
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শুকান খৰিছা - ২চামুচ </div>
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প্ৰণালী: </div>
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মাছ কেইটা ভালদৰে বাচি ধুই লব ৷ </div>
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এতিয়া ১ চামুচ মিঠাতেল মাছকেইটাত সানি লৈ কলপাতত এডাল সূতাৰে মেৰিয়াই ছবিত দেখুৱাৰ ধৰণে পেকেটৰ নিচিনাকৈ বনাই লব ৷</div>
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কলপাতৰ টোপোলাটো ৰঙা আঙঠাৰ জুইত নাইবা গৰম কেৰাহীত/তাৱাত কম জুইত ১৫ মিনিট মান ভালকৈ সেকি লব ৷</div>
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অলপ ঠান্দা হলে কলপাতৰ পৰা মাছখিনি পাত্ৰ এটাত উলিয়াই লব ৷</div>
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মাছখিনিৰ লগত পিয়াজ, আদা, জলকীয়া, ধনীয়া, নিমখ, তেল, খৰিছা ভালকৈ সানি পৰিৱেশন কৰক ৷</div>
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৩.শেৱালি ফুলৰ লগত সৰু মাছ</div>
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সামগ্ৰী: </div>
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শুকান শেৱালি ফুল - এমুঠি</div>
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সৰু মাছ (যিকোনো যেনে: মোৱা, পুঠি, দৰিকণা ইত্যাদি ) - এমুঠি</div>
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কেচাঁ জলকীয়া - ইচ্ছানুসৰি </div>
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নিমখ - সোৱাদ অনুযায়ী </div>
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কলাখাৰ - ১/২ চামুচ ( বা খোৱা চ'দা এচিকুট)</div>
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মিঠাতেল - ১ চামুচ</div>
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নহৰু - ৪ বা ৫ ফোটা</div>
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প্ৰণালী:</div>
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কুহুমীয়া গৰম পানীত যতনাই শুকাই থোৱা শেৱালী ফুল এমুঠি ১০-১৫ মিনিট সময় তিয়াই থৈ দিয়ক ৷</div>
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এতিয়া ফুলখিনি পানীৰ পৰা ভালদৰে চেপি লওক ৷</div>
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বাচি ধুই লোৱা মাছকেইটাত অলপ নিমখ হালধি গুড়ি সানি গৰম মিঠাতেলত মাছকেইতা ভাজি লব ৷</div>
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সেই একে কেৰাহীতেই মাছ ভাজি ৰৈ যোৱা অলপ তেলত জলকীয়া দুটামান লগতে কেইফোটামান নহৰু ৰঙচুৱাকৈ ভাজি লওক ৷</div>
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এতিয়া কেৰাহীত ভাজি থোৱা মাছকেইতাৰ লগতে কলাখাৰ, নিমখ আৰু একাপ মান পানী দি কম জুইত সিজিবলৈ দিব ৷</div>
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পানী উতলি কমি আহিলে জুইৰ পৰা নমাই থব ৷</div>
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গৰম ভাতৰ লগত তিতা সোৱাদৰ জুতি লওক ৷</div>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com0tag:blogger.com,1999:blog-7380584178338699530.post-661852567519632672016-12-30T04:35:00.002-08:002016-12-30T04:35:21.052-08:00Ul Kosur Achar (Elephant foot yam pickle)<div dir="ltr" style="text-align: left;" trbidi="on">
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ওল কচুৰ আচাৰ<br />
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Ingredients:<br />
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<ul style="text-align: left;">
<li>Ul Kosu (elephant foot yam) - 3 cups grated or cut into small pieces</li>
<li>2 tsp white vinegar or half cup of lemon juice </li>
<li>Salt – 1 tsp</li>
<li>3 tsp Mustard seed - roasted and crushed</li>
<li>1 tsp paanch phoron - roasted and crushed</li>
<li>Turmeric Powder – 1/2 tsp</li>
<li>Garlic pods 10-12</li>
<li>Mustard oil</li>
<li>Red chili - as per you want </li>
<li>Chili powder 2 tsp (optional)</li>
</ul>
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Method:<br />
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<ul style="text-align: left;">
<li>Remove the outer skin of the yam very carefully and grate them or cut into very fine pieces.</li>
<li>Now boil them adding a pinch of salt and turmeric for about 10 minutes</li>
<li>Drain the water completely and let them dry under proper sunlight for about 1-2 days</li>
<li>In a pan heat mustard oil ..switch off the flame and add the all the ingredients along with the sun-dried yam pieces.. Mix well..</li>
<li>Transfer to a sterilized glass jar.</li>
<li>If needed add more mustard oil in the jar. The oil should be at least 1 inch above the pickle level.</li>
<li>Cover the jar with the lid and let it mature for 3-4 weeks before start using. ( keep in mind that the pickle requires a lot of sunlight to mature)</li>
</ul>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com0tag:blogger.com,1999:blog-7380584178338699530.post-54249426779557181192016-09-23T02:28:00.000-07:002016-09-23T02:28:02.949-07:00ৰঙা লাউ আগ/শাক - আলু ভাজি ( pumpkin shoots with potato )<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">ৰঙা লাউ আগ/শাক - আলু ভাজি </span><br style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; text-align: left;"><b>Ingredients:</b></span></div>
<div style="text-align: justify;">
<span style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;"><br /></span></div>
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; text-align: left;"><div style="text-align: justify;">
<ul>
<li>Pumpkin shoots - 1 -2 bunches</li>
<li>1 potato ( cut into small pieces)</li>
<li>1 onion (Finally chopped)</li>
<li>1 tbs mustard oil</li>
<li>1 tsp salt (according to your taste)</li>
<li>½ tsp turmeric powder</li>
</ul>
</div>
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<b style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">Method:</b></div>
<span style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;"><div style="text-align: justify;">
<ul>
<li>Finally chop the tender parts of pumpkin shoots along with the tender leaves..</li>
<li>Now heat oil in a pan.</li>
<li>Add onion slices and fry them till brown in color</li>
<li>Now add finally chopped pumpkin shoots , potato pieces, turmeric powder and salt. Mix well...</li>
<li>Cover cook for 10 -15 minutes or till potatoes become tender.</li>
</ul>
</div>
</span></span><br />
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com1tag:blogger.com,1999:blog-7380584178338699530.post-88429314274168381932016-09-23T02:23:00.001-07:002016-09-23T02:23:12.709-07:00গোল নেমু ... A variety of Lime....<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">গোল নেমু </span></div>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com1tag:blogger.com,1999:blog-7380584178338699530.post-69595011571285850112016-09-23T02:19:00.000-07:002016-09-23T02:19:17.188-07:00বৰ মানিমুনি শাক ...<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">বৰ মানিমুনি শাক ...</span></div>
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">Eng Name: Asiatic Pennywort/ Indian Pennywort</span></div>
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;"><div style="text-align: center;">
Scientific Name: Centella asiatica</div>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com0tag:blogger.com,1999:blog-7380584178338699530.post-28344760424502733552016-09-23T02:17:00.001-07:002016-09-23T02:17:12.623-07:00শুকান খৰিছা (Dry Bamboo Shoot)..<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">শুকান খৰিছা </span></div>
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<span style="font-family: inherit;"><b>Ingredients:</b></span><br /><ul style="text-align: left;">
<li><span style="font-family: inherit;">Tender bamboo shoot 3</span></li>
<li><span style="font-family: inherit;">Thekera Tenga (Garcinia) 10 pieces</span></li>
<li><span style="font-family: inherit;">Salt (According to your taste)</span></li>
<li><span style="font-family: inherit;">Turmeric Powder 1 table spoon (optional)</span></li>
</ul>
<span class="text_exposed_show" style="display: inline;"><b style="font-family: inherit;">Method:</b><br /><br /><ul style="text-align: left;">
<li style="font-family: inherit;"><span style="font-family: inherit;">Cut the horn-shaped bamboo shoot in half length ways, strip off the outer fibrous layers and then trim about 2cm off the base.</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: inherit;">Now grate or cut the soft white, creamy portion of the bamboo shoot into fine pieces .</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: inherit;">Transfer the fine pieces into a clean glass jar.</span></li>
<li><span style="font-family: inherit;">Add a little bit of water, salt, turmeric powder and few pieces of Thekera Tenga (Garcenia) and keep the jar sealed for 10-15 days.</span></li>
<li><span style="font-family: inherit;">After 15 days your fermanted bamboo shoot ( Poka Kharisa) is ready .</span></li>
<li><span style="font-family: inherit;">To make xukan Khorisa now the fermented bamboo shoot should be completely drained out.</span></li>
<li><span style="font-family: inherit;">Now spread and dry in sunlight .Bamboo shoot slices should be completely dried.</span></li>
<li><span style="font-family: inherit;">Store them in an air tight container for later use... You can use this xukan Khorisa in many dishes like.... Aloo pitika, Goroi Maas pura Pitka, in chicken/fish curry and many more......</span></li>
</ul>
<br /><span style="font-family: inherit;">Note: Instead of adding Thekera (Garcinia) you can also add the fermanted Bamboo shoots (Poka Khorisa/Baah Gaaj) from your previous batch...</span></span></div>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com0tag:blogger.com,1999:blog-7380584178338699530.post-33057756760626017622016-09-23T01:59:00.000-07:002016-09-23T01:59:25.781-07:00অসমৰ গৌৰৱ……… ভূত/ ভোট জলকীয়া (Bhut Jolokia)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">ভূত/ ভোট জলকীয়া (Bhut Jolokia)</span></div>
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<span style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;"><br /></span></div>
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;"><div style="text-align: justify;">
Apart from Assam this extreme hottest chilli is also popular in entire North-East India region……</div>
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<span style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;"><br /></span></div>
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To know more click at...</div>
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<a href="https://en.m.wikipedia.org/wiki/Bhut_jolokia" rel="nofollow nofollow" style="background-color: white; color: #365899; cursor: pointer; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;" target="_blank"></a><a href="https://en.m.wikipedia.org/wiki/Bhut_jolokia" rel="nofollow nofollow" style="color: #365899; cursor: pointer;" target="_blank"><span style="font-family: inherit;">https://</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span><span style="font-family: inherit;">en.m.wikipedia.org/wiki/</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span>Bhut_jolokia</a></div>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com0tag:blogger.com,1999:blog-7380584178338699530.post-24123139404446276392016-09-23T01:56:00.000-07:002016-09-23T01:56:18.829-07:00টিয়হ -কঠাল গুটি-মাছৰ মূৰৰ খাৰ (cucumber- jack fruit seed- fish head khar)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtc6K0Hoku76bIgsYFidO7KFGfC0TfC-BJemREakO8yMvmfNYx4ziGy8KwO6WfUWTHsUaShU1pRKexFbAyrcot4rb7EV2XSMprSDvzE_PNMzZjv5z5sWCd2skgcGMNJDIlJ4HIbvkQFc/s1600/khar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtc6K0Hoku76bIgsYFidO7KFGfC0TfC-BJemREakO8yMvmfNYx4ziGy8KwO6WfUWTHsUaShU1pRKexFbAyrcot4rb7EV2XSMprSDvzE_PNMzZjv5z5sWCd2skgcGMNJDIlJ4HIbvkQFc/s400/khar.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">টিয়হ -কঠাল গুটি-মাছৰ মূৰৰ খাৰ</span></div>
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<br /><span style="font-family: inherit;">Assamese people are well known as খাৰ খোৱা অসমীয়া় (Khar eaten Assamese)…Khar (Alkali) ...A signature dish of Assamese cuisine ..Our traditional Assamese meal always begins with 'Khar', a purely unique dish which is very simple to make and tasty to eat.....In my blog I have shared different types of Khar dishes... Today I have shared another Khar dish...</span><br /><span class="text_exposed_show" style="display: inline; font-family: inherit;"><br /><b>Ingredients:</b><br /><br /><ul style="text-align: left;">
<li><span style="font-family: inherit;">Fried Fish head: 1 medium sized (Rahu or Catla)</span></li>
<li><span style="font-family: inherit;">Cucumber: 2-3 medium size</span></li>
<li><span style="font-family: inherit;">Jackfruit seed- 1 cup (cut into halfway)</span></li>
<li><span style="font-family: inherit;">Mustard oil: 2 tbsps</span></li>
<li><span style="font-family: inherit;">Crushed garlic cloves: 1/2 tbsp</span></li>
<li><span style="font-family: inherit;">Slit green chilies: 2</span></li>
<li><span style="font-family: inherit;">Salt: to taste</span></li>
<li><span style="font-family: inherit;">Kolakhar: 1 tbsp or sodium bicarbonate: 1/4 tsp</span></li>
</ul>
<br /><b>Method:</b><br /><ul style="text-align: left;">
<li><span style="font-family: inherit;">Peel and chop the cucumber</span></li>
<li><span style="font-family: inherit;">Heat oil and fry the garlic till brown.</span></li>
<li><span style="font-family: inherit;">Add the fried fish head pieces and stir for a minute.</span></li>
<li><span style="font-family: inherit;">Add chopped cucumber, jackfruit seeds and stir for about half a minute.</span></li>
<li><span style="font-family: inherit;">Add slit green chilies, salt,and kolakhar or sodium bicarbonate.</span></li>
<li><span style="font-family: inherit;">Add water and stir and close cover.</span></li>
<li><span style="font-family: inherit;">Cook for another 15 minutes and switch off the gas.</span></li>
<li><span style="font-family: inherit;">Khar is ready to be served with rice.</span></li>
</ul>
</span></div>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com0tag:blogger.com,1999:blog-7380584178338699530.post-37723051722454184072016-09-23T01:50:00.001-07:002016-09-23T01:50:26.853-07:00পুৰা বেঙেনাৰ লগত মাছ (Fish cooked with fire grilled brinjal/Aubergine )<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5b6gR9iNMp8ineiVEWBjXdhx4geqF4PonmGIpp7qaiJmTH67wdJ2VcLryrAs4eV3z7qrPZr5nprxUTmD5cZzH59FppjIbA5q8qHk9D12-JTpN9uYItxOX9v_9JP5qGXsusGD28DiOp7M/s1600/bengena+maas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5b6gR9iNMp8ineiVEWBjXdhx4geqF4PonmGIpp7qaiJmTH67wdJ2VcLryrAs4eV3z7qrPZr5nprxUTmD5cZzH59FppjIbA5q8qHk9D12-JTpN9uYItxOX9v_9JP5qGXsusGD28DiOp7M/s400/bengena+maas.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">পুৰা বেঙেনাৰ লগত মাছ </span></div>
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<span style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;"><br /></span></div>
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;"><b>Ingredients:</b></span><br style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;" /><br style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;" /><ul style="text-align: left;">
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">2 medium size fire grilled brinjal ( mashed)</span></li>
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">4-5 pieces of medium fish pieces ( Here i have used Rohu fish)</span></li>
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">1 pinch of turmeric powder</span></li>
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">Salt to taste</span></li>
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">2 tsp Mustard Oil</span></li>
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">1 medium Onion chopped</span></li>
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">Chilly- as per taste</span></li>
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">Ginger Garlic Paste 1 tsp</span></li>
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">Cumin Powder 1 tsp</span></li>
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">Coriander leaves for garnishing</span></li>
</ul>
<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;"><br /><b>Method:</b><br /><br /><ul style="text-align: left;">
<li>At first rub the fish pieces with the 1/2 tsp of turmeric powder and 1/2 tsp salt. Heat the oil in a pan and fry them. Keep aside</li>
<li>In the same pan, heat the mustard oil and add onions, ginger garlic paste, turmeric powder,cumin powder, chilly and salt . Fry them for 1 minute</li>
<li>Add the tomato pieces and fry for another 2-3 minutes.</li>
<li>Now add mashed Brinjal, mix well and fry them for about 4-5 minutes</li>
<li>Now add 1-2 cups of hot water. And after a while add the fried pieces of fish and cover cook for 10 minutes .</li>
<li>Garnish with fresh coriander leaves </li>
<li>Finally, it is ready to serve with rice.</li>
</ul>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com0tag:blogger.com,1999:blog-7380584178338699530.post-30126224978705157682016-09-23T01:45:00.002-07:002016-09-23T01:45:34.977-07:00শুকান বগৰী গুৰি চাটনি ( Sun-dried Jujube powder chutney) <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNNsJiuW9BYqopDHV0K6wgNU7753aBxS4jCnMuDLbnTBPK1sA6VdVgM5Pf8qsqe5gR27upQZnUYEVl7hzbmGx2qGbWnFGm97eLOfwIGk5LF9zYZi4cRoUD2waS36gXxJ7aYH0mwn773c/s1600/bogori.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNNsJiuW9BYqopDHV0K6wgNU7753aBxS4jCnMuDLbnTBPK1sA6VdVgM5Pf8qsqe5gR27upQZnUYEVl7hzbmGx2qGbWnFGm97eLOfwIGk5LF9zYZi4cRoUD2waS36gXxJ7aYH0mwn773c/s400/bogori.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">শুকান বগৰী গুৰি চাটনি</span></div>
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;"><b><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;"><b><br /></b></span>
Ingredients:</b></span><br style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;" /><br style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;" /><ul style="text-align: left;">
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">শুকান বগৰী গুৰি (Indian Jujube powder - 4 -5 tsp)</span></li>
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">নিমখ (Salt as per your taste)</span></li>
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">চেনী (Sugar - 1/2 tsp to enhance the flavor )</span></li>
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">কেচাঁ জলকীয়া (chopped green chilly as per your taste)</span></li>
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">মিঠাতেল (Few drops of mustard oil)</span></li>
<li><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">পানী (A little bit of water to bind all ingredients)</span></li>
</ul>
<span class="text_exposed_show" style="background-color: white; display: inline;"><br /><b style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">Method:</b><br /><span style="color: #1d2129; font-family: helvetica, arial, sans-serif;"><span style="font-size: 14px; line-height: 18px;"><br /></span></span><ul style="text-align: left;">
<li><span style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">Mix all the ingredients well and make small balls as shown in the image..</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com0tag:blogger.com,1999:blog-7380584178338699530.post-68832202247746343652016-09-23T01:42:00.001-07:002016-09-23T01:42:42.812-07:00 নিমখত দিয়া কাজি নেমু.... (Preserved lemon....Assamese Way)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlOhsyvnplHAqWPNVd71FtMGv54Zo0Pm2ntJ7ylA5y2YIyEda3OG60T7i7xvdHY21MBPoeGN86gFk0gfT1jb0WrTVok8TxF-i7v77pZ-V8RUIL5iL3YoAVVKYPsjdpOegpvCj_jez0c4/s1600/nemu+achar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlOhsyvnplHAqWPNVd71FtMGv54Zo0Pm2ntJ7ylA5y2YIyEda3OG60T7i7xvdHY21MBPoeGN86gFk0gfT1jb0WrTVok8TxF-i7v77pZ-V8RUIL5iL3YoAVVKYPsjdpOegpvCj_jez0c4/s400/nemu+achar.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;">নিমখত দিয়া কাজি নেমু....</span></div>
<br style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;" /><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;"><b>Ingredients :</b></span><br style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;" /><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;"><br /><ul style="text-align: left;">
<li>4-5 Lemons (কাজি নেমু)</li>
<li>Salt - 1/2 cup (নিমখ)</li>
<li>Mustard oil- 1 cup (মিঠাতেল) </li>
</ul>
<br /><b>Method:</b><br /><br /><ul style="text-align: left;">
<li>Cut the lemons into 4 big pieces or you can use the whole lemon just cutting the both ends . </li>
<li>Now rub a heaped tsp of salt into each lemon (কাজি নেমু ).. Transfer them into a clean dry glass bottle/jar</li>
<li>Add the rest of the salt and and close the jar tightly. Put the jar in a dark place and wait for 3 - 4 days...</li>
<li>When the lemons started to release it's juice just add the raw mustard oil..</li>
<li>Put the jar in proper sunlight for few days and let them become soft..</li>
<li>You can preserve these lemons for many years....</li>
</ul>
<br />Note: using oil in this procedure is optional..You can preserve lemons just adding enough salt...<br /><a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/assam" style="color: #365899; cursor: pointer; font-family: inherit; text-decoration: none;">#assam</a> <a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/assamesefood" style="color: #365899; cursor: pointer; font-family: inherit; text-decoration: none;">#assamesefood</a> <a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/assameserecipes" style="color: #365899; cursor: pointer; font-family: inherit; text-decoration: none;">#assameserecipes</a><a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/assamesepickle" style="color: #365899; cursor: pointer; font-family: inherit; text-decoration: none;">#assamesepickle</a> <a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/guwahati" style="color: #365899; cursor: pointer; font-family: inherit; text-decoration: none;">#guwahati</a></span></div>
Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com0tag:blogger.com,1999:blog-7380584178338699530.post-15591909658466251372016-09-23T01:36:00.001-07:002016-09-23T01:36:56.556-07:00পালেং শাকৰ লগত ৰৌ মাছৰ পেটি (Rohu Fish belly cooked with Spinach)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOWcYplAFaNEOoz5veztn99HLN9RbPp-7qKoY2K6Xw6-P_03MXNpCAPEYyv96cmpSC-jyh1FglJkWfe2gLqZiwxpg3GHHgouF4Z08S2INmePSg-7fB8V6zTesU5dlnEQ9-xEu0U3k9ms/s1600/PhotoGrid_1473816309024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOWcYplAFaNEOoz5veztn99HLN9RbPp-7qKoY2K6Xw6-P_03MXNpCAPEYyv96cmpSC-jyh1FglJkWfe2gLqZiwxpg3GHHgouF4Z08S2INmePSg-7fB8V6zTesU5dlnEQ9-xEu0U3k9ms/s400/PhotoGrid_1473816309024.jpg" width="400" /></a></div>
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পালেং শাকৰ লগত ৰৌ মাছৰ পেটি </div>
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<b>Ingredients:</b></div>
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<ul style="text-align: left;">
<li>4-5 fried fish pieces (you can use any types of fishes..Here I have used Belly pieces of Rohu fish)</li>
<li>Spinach leaves -1 bunch (chopped)</li>
<li>Onion 1-sliced </li>
<li>Ginger garlic paste 1tsp</li>
<li>Green chilly 1-2</li>
<li>Cumin Powder- 1tsp</li>
<li>Turmeric powder-1/2 tsp</li>
<li>Salt- According to taste</li>
<li>Mustard oil- 2 tbsp</li>
</ul>
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<b>Method:</b></div>
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<ul style="text-align: left;">
<li>At first rub the fish pieces with the 1/2 tsp of turmeric powder and 1/2 tsp salt. Heat the oil in a pan and fry them. Keep aside</li>
<li>In the remaining oil now add sliced onion, ginger garlic paste, green chilly and fry for a minute</li>
<li>Add turmeric powder, cumin powder and mix well.</li>
<li>Now add the chopped Spinach leaves, salt and cook for 5 minutes. </li>
<li>Now add two cups of water..</li>
<li>Cover with a lid and let it boil for 5 minutes</li>
<li>put the pieces of fried fishes into the gravy, cover the lid and put it on medium flame for about 10 minutes </li>
<li>Serve with rice..</li>
</ul>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com0tag:blogger.com,1999:blog-7380584178338699530.post-8806791900652289052016-08-22T04:52:00.001-07:002016-08-22T04:52:35.821-07:00Aloo Koni Pitika... (Boiled egg and potato mashed).....<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcyEButFkDjHYCCcdWX6LzYK1-5GJ78Sx2pg2cdbgP-7KoC1_zVU00ue0xuRiZnsixp0xvsL9Q_FlFTWTrLiPmRsBi0SY76iQrd4APuMapbywErSPvhcjqBOOMb0aaJ0IVmgq5gnJ-oM/s1600/aalu+koni+pitika.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcyEButFkDjHYCCcdWX6LzYK1-5GJ78Sx2pg2cdbgP-7KoC1_zVU00ue0xuRiZnsixp0xvsL9Q_FlFTWTrLiPmRsBi0SY76iQrd4APuMapbywErSPvhcjqBOOMb0aaJ0IVmgq5gnJ-oM/s400/aalu+koni+pitika.jpg" width="400" /></a></div>
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আলু কণী পিটিকা </div>
<b>Ingredients:</b><br />
<br />
<ul style="text-align: left;">
<li>Boiled egg - 2</li>
<li>Boiled Potato - 1 medium size</li>
<li>Chopped onion - 1</li>
<li>Green Chilly - as per your taste</li>
<li>Chopped Ginger - 1/2 tsp (optional)</li>
<li>Chopped coriander leaves</li>
<li>Salt - as per taste</li>
<li>Mustard oil - few drops</li>
</ul>
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<b>Method:</b></div>
<div>
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<div>
Mash all ingredients together and enjoy with rice</div>
<div>
<span style="background-color: white; color: #1d2129; font-size: 14px; line-height: 18px;"><span style="font-family: inherit;">People from Assam can understand the importance of "aloo koni Pitika" in their meal</span></span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 18px;">... </span><i class="_1gwo" style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px;" title="wink emoticon"><i aria-hidden="true" class="_4-k1 img sp_fM-mz8spZ1b sx_7f72ac" style="background-image: url(https://static.xx.fbcdn.net/rsrc.php/v2/yl/r/NtxfCiWWu4q.png); background-position: 0px -442px; background-repeat: no-repeat; background-size: auto; display: inline-block; height: 16px; vertical-align: -3px; width: 16px;"></i></i></div>
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Anonymoushttp://www.blogger.com/profile/11665966855412787104noreply@blogger.com0