tag:blogger.com,1999:blog-82032756567572028462026-02-03T00:49:53.821-08:00Assamese cuisines and recipes Rumi Mahanta Duttahttp://www.blogger.com/profile/04848554805498750185noreply@blogger.comBlogger262125tag:blogger.com,1999:blog-8203275656757202846.post-61077070525441300072025-11-06T04:57:00.000-08:002025-11-06T04:57:25.162-08:00

In Assamese homes, Aloo Pitika isn’t just food — it’s comfort on a plate. Simple, soulful, and made with the warmth of mustard oil, this traditional mashed potato dish has been a staple of Assamese meals for generations. From daily lunch to festive feasts and even wedding platters, Aloo Pitika adds a touch of home to every meal.In this post, let’s dive into the authentic way of making Aloo Pitika

Rumi Mahanta Duttahttp://www.blogger.com/profile/04848554805498750185noreply@blogger.com0tag:blogger.com,1999:blog-8203275656757202846.post-89194019766340267972025-11-05T21:28:00.000-08:002025-11-05T21:28:21.191-08:00

 In Assam, weddings are not just ceremonies — they are celebrations of community, nature, and flavour. From the soft rhythm of the bihu songs to the gentle aroma of rice and mustard oil, everything about an Assamese wedding feels rooted in tradition.And at the centre of it all is food — a wedding feast that reflects the land’s bounty, the people’s warmth, and generations of culinary

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Khar is a traditional Assamese dish made with an alkaline extract from burnt banana peel (bhim kol). It’s a unique culinary practice that balances flavour and wellness — representing the earthy simplicity of Assam’s food culture. If Assamese cuisine had a heartbeat, it would be khar.More than just a dish, khar is a technique, a flavour, and a tradition that has shaped Assamese food for

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 The Secret Ingredients: Local Herbs and Spices That Define Assamese Flavours.Assamese herbs and spices are unique of its kind. When you step into an Assamese kitchen, the aroma is unlike anywhere else in India. It’s subtle yet deep — earthy greens simmering in mustard oil, the faint sourness of fermented bamboo shoot, and the warmth of fresh herbs gathered just moments ago. The traditional

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 Pressure cooker is one of the most useful and common kitchen tool which is used in a regular basis in many Indian kitchen. It works on the principal of using steam under high pressure to cook food quickly and efficiently. It is mostly used by working women as it reduces cooking time. This simple device has brought convenience, economy and health benefits to modern cooking. Some of the

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Assam soft rice or Kumol saul is instant soft rice that requires no cooking. Kumol saul is a glutinous rice found in Assam which is pre cooked and sun dried. It is also known as magic rice as it can be prepared in minutes by just soaking in water. Kumol saul is mostly served with boiled milk or curd , banana and jaggery. Although it's a breakfast recipe but kumol saul jolpan is also served to

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  Banana flower or Koldil in Assamese is used as a vegetable which is very rich in iron, fiber, antioxidant and many other vitamins and minerals. We can cook banana flower like any other vegetable but today I'm going to share boiled banana flower recipe with zero oil. We can serve this banana flower recipe with rice in lunch or dinner.Before the recipe, here are some of the benefits of

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 Here I am back after a long time. Today I am going to share a simple recipe of Pork Curry. Its an Assamese style pork curry where I cooked it with elephant apple. Serve this tasty pork curry with rice in lunch or dinner.Dillenia Indica commonly known as Elephant Apple or Ou tenga is a fruit, sour in taste and very native to Assamese cuisine. Ou tenga

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Dillenia Indica commonly known as Elephant Apple or Ou tenga is a fruit, sour in taste and very native to Assamese cuisine. Ou tenga contains vitamins C and E along with vitamin B complex and potassium. It also contains antioxidants. Elephant apple is generally used in Assamese cuisine to make fish curries.Dates contains several vitamins, minerals, fiber and antioxidants.

Rumi Mahanta Duttahttp://www.blogger.com/profile/04848554805498750185noreply@blogger.com0tag:blogger.com,1999:blog-8203275656757202846.post-77528579231914346812022-11-28T05:08:00.005-08:002022-12-01T09:44:06.126-08:00

Your daily health booster in carefully crafted exotic flavors for a healthy gourmet experience.- Chef Kunal kapur  Green coffee is unroasted coffee which contains 3X more antioxidant power than regular coffee. Saffola Fittify Gourmet - Green Coffee is an instant beverage mix created by nutritionists and curated by famous Indian celebrity chef Kunal Kapur is a health booster, high in

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 If you are looking for a best homestay in Guwahati, then I will highly recommend to check out the Alpine retreat homestay, a lovely urban apartment at the right of the  heart of the area. During our last visit to Guwahati, we had decided to stay at a homestay instead of staying in a hotel. The reason of choosing a homestay over a hotel is that we wanted a homely atmosphere

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 Spiny arum (scientific name : lasia spinosa) is known as sengmora in Assamese. Sengmora is a green leafy vegetable found mostly on wild are rich in dietary fiber and antioxidant. These leaves has a little bitter taste but it goes well when cooked with pork and fish. Today I'm going to share a simple recipe where I cooked sengmora with pork. Serve this recipe as a side dish with rice in the

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Hey there!  I'm back again, after a long time. It's more than six months now, that I haven't written a single word in my blog. Sometimes staying motivated  to keep posting new posts everyday isn't so easy. But, I am back with a new recipe now. It's a simple Assamese style fish curry recipe or masor tenga cooked with dry elephant apple (ou tenga). Dillenia indica, commonly known as

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 Jute leaves are rich in vitamin E,  A and C. Boiled jute leaves is a very simple yet tasty recipe that can be served as a side dish with rice in lunch. Use less bitter variety of jute leaves for this recipe. Also try :Stir fried jute leavesJute leaves fritters Boiled Jute Leaves :📎Cuisine : Indian🔪Preparation Time : 5 minutes♨Cooking Time : 15 minutes 🕞Total

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 Here is a list of 25 spices (মচলা) with their English and Assamese names. Assamese name = English name Ada (আদা) = Ginger (Scientific name : Zingiber officinale) Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum) Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa) Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum) Jeera (জিৰা) = Cumin

Rumi Mahanta Duttahttp://www.blogger.com/profile/04848554805498750185noreply@blogger.com1tag:blogger.com,1999:blog-8203275656757202846.post-579368672782694202021-06-12T03:25:00.008-07:002023-08-20T05:06:53.056-07:00

 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

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 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

Rumi Mahanta Duttahttp://www.blogger.com/profile/04848554805498750185noreply@blogger.com0tag:blogger.com,1999:blog-8203275656757202846.post-23237185835131482592021-05-19T04:01:00.003-07:002021-06-13T07:58:55.859-07:00

 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

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 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

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 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

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 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

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 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

Rumi Mahanta Duttahttp://www.blogger.com/profile/04848554805498750185noreply@blogger.com0tag:blogger.com,1999:blog-8203275656757202846.post-29736727043288451122021-04-20T02:27:00.004-07:002021-06-13T21:55:16.276-07:00

 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

Rumi Mahanta Duttahttp://www.blogger.com/profile/04848554805498750185noreply@blogger.com0tag:blogger.com,1999:blog-8203275656757202846.post-30779351275529811692021-03-27T03:25:00.007-07:002021-06-13T21:55:34.291-07:00

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

Rumi Mahanta Duttahttp://www.blogger.com/profile/04848554805498750185noreply@blogger.com0tag:blogger.com,1999:blog-8203275656757202846.post-37287372592028647792021-03-10T04:35:00.003-08:002021-06-13T21:56:08.755-07:00

 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

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