ৰঙা লাউ আগ/শাক - আলু ভাজি ( pumpkin shoots with potato )

ৰঙা লাউ আগ/শাক - আলু ভাজি 

Ingredients:

• Pumpkin shoots - 1 -2 bunches
• 1 potato ( cut into small pieces)
• 1 onion (Finally chopped)
• 1 tbs mustard oil
• 1 tsp salt (according to your taste)
• ½ tsp turmeric powder

Method:

• Finally chop the tender parts of pumpkin shoots along with the tender leaves..
• Now heat oil in a pan.
• Add onion slices and fry them till brown in color
• Now add finally chopped pumpkin shoots , potato pieces, turmeric powder and salt. Mix well...
• Cover cook for 10 -15 minutes or till potatoes become tender.

গোল নেমু ... A variety of Lime....

গোল নেমু 

বৰ মানিমুনি শাক ...

বৰ মানিমুনি শাক ...

Eng Name: Asiatic Pennywort/ Indian Pennywort

Scientific Name: Centella asiatica

শুকান খৰিছা (Dry Bamboo Shoot)..

শুকান খৰিছা 

Ingredients:

• Tender bamboo shoot 3
• Thekera Tenga (Garcinia) 10 pieces
• Salt (According to your taste)
• Turmeric Powder 1 table spoon (optional)

Method:

• Cut the horn-shaped bamboo shoot in half length ways, strip off the outer fibrous layers and then trim about 2cm off the base.

• Now grate or cut the soft white, creamy portion of the bamboo shoot into fine pieces .

• Transfer the fine pieces into a clean glass jar.
• 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.
• After 15 days your fermanted bamboo shoot ( Poka Kharisa) is ready .
• To make xukan Khorisa now the fermented bamboo shoot should be completely drained out.
• Now spread and dry in sunlight .Bamboo shoot slices should be completely dried.
• 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......

Note: Instead of adding Thekera (Garcinia) you can also add the fermanted Bamboo shoots (Poka Khorisa/Baah Gaaj) from your previous batch...

অসমৰ গৌৰৱ……… ভূত/ ভোট জলকীয়া (Bhut Jolokia)

ভূত/ ভোট জলকীয়া (Bhut Jolokia)

Apart from Assam this extreme hottest chilli is also popular in entire North-East India region……

To know more click at...

https://en.m.wikipedia.org/wiki/Bhut_jolokia

টিয়হ -কঠাল গুটি-মাছৰ মূৰৰ খাৰ (cucumber- jack fruit seed- fish head khar)

টিয়হ -কঠাল গুটি-মাছৰ মূৰৰ খাৰ

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...

Ingredients:

• Fried Fish head: 1 medium sized (Rahu or Catla)
• Cucumber: 2-3 medium size
• Jackfruit seed- 1 cup (cut into halfway)
• Mustard oil: 2 tbsps
• Crushed garlic cloves: 1/2 tbsp
• Slit green chilies: 2
• Salt: to taste
• Kolakhar: 1 tbsp or sodium bicarbonate: 1/4 tsp

Method:

• Peel and chop the cucumber
• Heat oil and fry the garlic till brown.
• Add the fried fish head pieces and stir for a minute.
• Add chopped cucumber, jackfruit seeds and stir for about half a minute.
• Add slit green chilies, salt,and kolakhar or sodium bicarbonate.
• Add water and stir and close cover.
• Cook for another 15 minutes and switch off the gas.
• Khar is ready to be served with rice.

পুৰা বেঙেনাৰ লগত মাছ (Fish cooked with fire grilled brinjal/Aubergine )

পুৰা বেঙেনাৰ লগত মাছ 

Ingredients:

• 2 medium size fire grilled brinjal ( mashed)
• 4-5 pieces of medium fish pieces ( Here i have used Rohu fish)
• 1 pinch of turmeric powder
• Salt to taste
• 2 tsp Mustard Oil
• 1 medium Onion chopped
• Chilly- as per taste
• Ginger Garlic Paste 1 tsp
• Cumin Powder 1 tsp
• Coriander leaves for garnishing

Method:

• 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
• 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
• Add the tomato pieces and fry for another 2-3 minutes.
• Now add mashed Brinjal, mix well and fry them for about 4-5 minutes
• Now add 1-2 cups of hot water. And after a while add the fried pieces of fish and cover cook for 10 minutes .
• Garnish with fresh coriander leaves 
• Finally, it is ready to serve with rice.

#assameserecipes #assam #assamesefood

শুকান বগৰী গুৰি চাটনি ( Sun-dried Jujube powder chutney)

শুকান বগৰী গুৰি চাটনি

Ingredients:

• শুকান বগৰী গুৰি (Indian Jujube powder - 4 -5 tsp)
• নিমখ (Salt as per your taste)
• চেনী (Sugar - 1/2 tsp to enhance the flavor )
• কেচাঁ জলকীয়া (chopped green chilly as per your taste)
• মিঠাতেল (Few drops of mustard oil)
• পানী (A little bit of water to bind all ingredients)

Method:

• Mix all the ingredients well and make small balls as shown in the image..

#assamese #assamesefood #assameserecipes#northeastfood

নিমখত দিয়া কাজি নেমু.... (Preserved lemon....Assamese Way)

নিমখত দিয়া কাজি নেমু....

Ingredients :

• 4-5 Lemons (কাজি নেমু)
• Salt - 1/2 cup (নিমখ)
• Mustard oil- 1 cup (মিঠাতেল) 

Method:

• Cut the lemons into 4 big pieces or you can use the whole lemon just cutting the both ends . 
• Now rub a heaped tsp of salt into each lemon (কাজি নেমু ‌).. Transfer them into a clean dry glass bottle/jar
• 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...
• When the lemons started to release it's juice just add the raw mustard oil..
• Put the jar in proper sunlight for few days and let them become soft..
• You can preserve these lemons for many years....

Note: using oil in this procedure is optional..You can preserve lemons just adding enough salt...
#assam #assamesefood #assameserecipes#assamesepickle #guwahati

পালেং শাকৰ লগত ৰৌ মাছৰ পেটি (Rohu Fish belly cooked with Spinach)

পালেং শাকৰ লগত ৰৌ মাছৰ পেটি 

Ingredients:

• 4-5 fried fish pieces (you can use any types of fishes..Here I have used Belly pieces of Rohu fish)
• Spinach leaves -1 bunch (chopped)
• Onion 1-sliced 
• Ginger garlic paste 1tsp
• Green chilly 1-2
• Cumin Powder- 1tsp
• Turmeric powder-1/2 tsp
• Salt- According to taste
• Mustard oil- 2 tbsp

Method:

• 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
• In the remaining oil now add sliced onion, ginger garlic paste, green chilly and fry for a minute
• Add turmeric powder, cumin  powder and mix well.
• Now add the chopped Spinach leaves, salt and cook for 5 minutes. 
• Now add two cups of water..
• Cover with a lid and let it boil for  5 minutes
• put the pieces of fried fishes into the gravy, cover the lid and put it on medium flame for about 10 minutes  
• Serve with rice..