Cooking Tips:

• Add a pinch of sugar while cooking any green leaf vegetables. This will help maintain the bright green color.
• Remove the stems from chilies before storing them. This will keep them fresher for a long time.
• To keep coriander and other leafy greens fresh longer, wrap in newspaper and place in a perforated container in the fridge.
• If the milk begins to boilover, quickly sprinkle a little cold water over it and the overflow will subside.
• If dried herbs are used in a recipe, crush them first to release their fragrance
• To keep potatoes from budding, place an apple in the bag with the potatoes.
• After boiling noodles you should immediately put cold water in them to separate it otherwise it is going to become sticky.
• Garlic skin comes off easily if the garlic flakes are warmed a little before peeling.
• When you bake cookies and they come out too hard, simply put the cookies in a bag with a piece of bread overnight .

Tenga bora( Thekera Tengar jool)

Ingredients:

4-5 handfuls of split red lentils,washed and soaked in water for an hour
5-6 pieces of thekera( kokum), soaked in water for an hour
2 pinches of turmeric powder
salt to taste
Oil for frying the bora (fritters)
a pinch of sugar
1/2 tsp mustared seed
1 whole red chilli
1 tsp flour

Directions:

• Drain the water and grind the lentils
• Heat the oil.
• Mix the ground lentils with salt and fry some bora( fritters).

• In another pan, heat the mustard oil and add 1tbs mustared seeds, turmeric powder, chilly and salt according to your taste.
• add the thekera pieces (which were soaked in water)
• Add the water in which the thekera was soaked, along with another glass of water, and simmer for a minute.
• Mix the flour with a little water to make a light paste and add to the pan.
• Now add the boras (fritters) to the pan and cook for 10 minutes .
• Finally, it is ready to serve with rice.

Musi Kathalor sabzi( jackfruit curry,assamese style)

Ingredients

• Cut small size raw Kathal / Jackfruit in small bite size pieces around 2 cups.
• 1 medium size potato
• 2 onions chopped in chopper
• 1 tsp. of Garlic and ginger minced
• 3 tbsp. of Oil
• Salt to taste
• 1 tsp of Turmeric powder
• 1tsp cumin seed
• 1 tsp cumin powder
• ½ tbsp of red chili powder
• 1 red chili raw
• 2 tejpata / Bay leaves
• 1 tsp of sugar
• 1 tsp garam masala powder

Directions

• First boil the pieces of jack fruit and potato for 5 to 7 minutes in a cooker without covering
• In a non stick pan add oil
• Add panch furan
• Add red chili, garlic, ginger and bay leaves
• Now add chopped onion
• When the mixture turns light brown add pieces of jack fruit and potato.
• Fry them in the same pan with the onions salt, turmeric and red chili powder, cumin powder and sugar.
• It will take 5-8 minutes;

• Now add 1 cup of water and let it cook for 10 minutes.
• Add garam masala powder
• It is ready serve to everyone with roti or steamed rice.

Pudina chutney with raw mango

Ingredients:

• Fresh mint leaves - 1/2 cup
• chillies - 2 or more according to taste
• Fresh Coriander leaves - 1/2 cup
• Salt - 1/2 teaspoon or according to taste
• Sugar - 1/4 teaspoon
• 4 small pieces of raw mango or 1 tsp of Tamarind Paste
• Chat masala

Method:

• Mix all the ingredients and grind together to paste.
• Now add a pinch of chat masala
  

Cauliflower and Peas curry

Ingredients:

• 1 cauliflower
• 1 onion
• 1 cup – peas
• 1 tomato
• 1 tablespoonful turmeric powder
• Chili powder
  
• salt as per taste
• Oil
  
• cumin seeds
• coriander leaves
  

Method:

• Cut onion, tomato and cauliflower into small pieces
  
• Heat oil in a pan and cumin seeds
  
• add chili powder, turmeric powder and salt.
• add all vegetable together and fry them
  
• now put some water and close the vessel.
• Stir in between, when the cauliflower is cooked add coriander leaves.