Assamese Cuisine and Recipes's Facebook Wall
https://www.facebook.com/
Assamese Cuisine and Recipes's Facebook Wallen-usPageSyndicationFeedFacebook Syndicationhttp://www.rssboard.org/rss-specificationTue, 23 Jun 2015 09:55:50 +0000webmaster@facebook.comwww.facebook.com/notification/556b35913898ab17e60ba2431f251e04
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152493657714567/?type=1
Dhekia (Diplazium esculentum) is an edible fern, eaten as cooked vegetable in Assam. Stir fry the washed and cleaned greens along with some chopped onions and green chillies.When the greens are done,add salt beaten eggs and cook till done.
]]>Tue, 23 Jun 2015 10:55:50 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/27880903c87851fedcd8ec388b35a4c3
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152491166124567/?type=1
He writes:
The recipe here is that of the Bhug offered here is from the Puja of Lord Satyanarayan . Puja normally involves a certain degree of fasting , so these Prasads have been created to have a high sugar content . This is what makes them really tasty and a quick source of energy !! There are no hard and fast rules or ingredients for these Prasads . They may vary from region to region and from family to family . The one I present here is used in my family Puja .
Ingredients : There are only six ingredients in this Bhug recipe . All of them are used in EQUAL amount of 1.250 kilograms ( 1.250 liters for the milk ) .
Mash the bananas to a smooth pulp ( Any grinder can be used , but we prefer to do it by hand .) Add a tablespoon or two of sugar while mashing makes the process easier . Melt the jaggery in about half a liter of milk . Heat the ghee a little to melt it . And use a fine sieve to remove any impurities or particles from the flour . Add the banana pulp to a large vessel ( capacity of about 10- 12 liters ) so that everything can be mixed properly . Gradually add the flour to the pulp and keep mixing . Check for lumps in every step and break them with your hand . If the mixture becomes too dry , add the ghee in small amounts and keep stirring . Add the liquid jaggery and the remaining milk and sugar is added at the last and mixed properly .
Let the mixture stand for about two hours . Mix the contents properly before serving , the ghee tends to accumulate on top . This Bhug can be preserved for about 4-5 days in a refrigerator .
]]>Mon, 22 Jun 2015 12:24:51 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/6f9d64b8ad585e0adf089c85b2fff6b5
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152488619239567/?type=1
By Ruma Hazarika Take some black sesame seeds as per your requirement. Wash and clean it. Add salt,fresh green chillies, 2-3 garlic pods and grind into a fine paste. Add some fresh lemon juice on it to enhance its flavours, and have a delicious chutney with rice.
]]>Sun, 21 Jun 2015 09:31:04 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/564263c8e457a842b6585e892c456751
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152480039329567/?type=1
Kuhi Fish with Polygonum chinense by Mousumi Boruah Recipe in her own words টেঙা খাবলৈ সাধাৰণতে কুঁহি ,কান্ধুলী, পুঠি ,কাৱৈ আদি মাছবোৰ ভাল।মাছৰ piece বোৰ প্ৰথমে ভাজি লব লাগে। আলু বয়ল কৰি লবা।এমুথি মধুসোলেঙ মিহিকৈ কাটি লবা।গৰম তেলত মেথি ফুটাই তাত সিজোৱা আলু আৰু মধুসোলেঙ খিনি ভাজি লব লাগে।নিমখ হালধী দি আন্দাজমতে পানী দিবা।অলপ উতলিলে মাছৰ টুকুৰাবোৰ দিব লাগে।১৫ মিনিটমান সিজোৱাৰ পাছত নমাই থবা।
Translation: The preferred fish for this is Kuhi,Kadhuli,Puthi,Kawoi etc.However (Rohu can be used if unavailable.) Wash and shallow fry the pieces of fish . Set aside Wash and chop a bunch of Polygonum chinense leaves. Boil some potatoes. In a wok heat oil and add fenugreek seeds.Add the boiled potatoes followed by the chopped leaves.Sauté gently.Then add salt to taste and turmeric powder. Add water and bring to a boil. Add the fish and cook for about 15 mins until done.
]]>Wed, 17 Jun 2015 08:48:19 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/268c969009a67f73a5a4d4f693fbfa8f
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152476403169567/?type=1
degdegi phul(used as a medicine ).
]]>Mon, 15 Jun 2015 07:30:58 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/cb7c9ef3975b064046aebefae6abffdc
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152474145424567/?type=1
It is indeed sad that those days of dropping into people's houses to have Luci Bhaaji are all but gone. Life in Assam has become fast-paced. Nobody has time for this indulgence any more. However, once in a while you do crave for this oh, so, nostalgic taste. Here is Luci Aloo Bhaaji and Koni Bhujia with Jolokia Asar. Enjoy!!
]]>Sun, 14 Jun 2015 06:53:00 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/30e1b88ca3eca47fbee2c276d6258219
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152470326079567/?type=1
Mix boiled pork with sesame powder,fresh onion and mustard oil
]]>Fri, 12 Jun 2015 08:10:01 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/00d0fcfe611d7076fcff054a0c29e24d
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152470319259567/?type=1
First of all, cut the Colocasia/kasu into small pieces. Boil the Colocasia / kasu pieces and discard the water it was boiled in. Heat oil, preferably in mustard oil, and fry chicken pieces along with salt, turmeric (& other spices as per taste & quantity). Fry until the chicken pieces become golden brownish in color .Do not add water & also do not over fry. Remove the fried chicken into a different plate/container. Add mustard oil to the remaining oil left over after frying chicken. Now add the boiled Colocasia/kasu. Add salt, turmeric (& other spices as per quantity & taste). Now cooking stirring continuously over low flame; without adding water until cooked. Add the fried chicken. Finally add water & boil to taste. Here i need to mention that some people add hot water in order to save time & LPG. But note that hot water carry a different taste than normal water & hence might diminish the taste. Hence IMO better to add cold/normal water. Kasu Chicken is ready to be served piping hot. Goes very well with rice or even roti. Experience the ethnic Assamese food taste..!!!
]]>Thu, 11 Jun 2015 11:52:43 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/86d9ab3ebbf81521bfb0aca1c95e3ebb
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152467916159567/?type=1
by Geeta Dutta. Omora (hog plum)is a fruit easily found in Assam . Recipe : I used raw omora for this dish . Clean n boil the omoras till tender. Keep the water aside, n cut the omoras into pieces. Marinate the fish pieces with little salt n turmeric. Fry them n keep aside. In a wok , add 2 tsp mustard oil ,add paachfuran.add garlic n sauté .few mins.Add few pieces of chopped potatoes ( optional) n fry. When half done ,add the omora pieces n mix well. Add split green chillies . After 10 mins ,add the water on which the omoras were boiled.let it shimmer for 10 mins, add the fish , cover the lid. After 5 mins add some chopped coriander . It's done . Serve with hot rice.
]]>Wed, 10 Jun 2015 08:00:00 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/a9b5e9e832b0a43a205d04aabf9b19ff
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152465987334567/?type=1
Masor koni aru bhaat kerela'r kumolia paato'r pakora/bor By Jackie Zaman Wash clean and mix the fish eggs and cleaned tender teasel gourd leaves with gram flour ,salt and spices according to taste.Add water to make a thick batter.Deep fry in mustard oil and serve hot
]]>Tue, 09 Jun 2015 07:28:01 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/d3d41373f6a85b9da5e4e471896f7e57
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152463577254567/?type=1
Mousumi Gogoi shares this Assamese Platter:
Mas bhoja(fish fry),koldilor bor(banana flower cutlet) and rice on the platter, (R to L)served with,gahori manxo(pork),Jilmil xak aru phulkobir hoite rondha mas,(fish curry with greens and cauliflower)dail amitar hoite,(lentils with papaya)masor petu bhoja,(fish innards)amlokhir pitika,(mashed gooseberry)bhoot jolika asar,nemu aru bhat(king chili pickle ,lemon
]]>Sun, 07 Jun 2015 07:02:03 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/034da0d5e87f5c4088c150f494285381
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152459195839567/?type=1
Colocasia Esculenta (Black variety) and Egg Curry,Rice,Vegetables and Bodo Rice Beer
]]>Thu, 04 Jun 2015 07:47:01 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/25dfc02260c92701dcacab4fd8dc845b
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152457419634567/?type=1
By Diti Baruah Ripe bael/ বেল is pulped, mixed with mishri (palm sugar/honey), lime juice, few crushed mint leavesand cold water ( fresh cardamom/elaichi) powder,can be added for extra flavour but is optional) A very traditional drink but losing its importance due to the new varieties of "coolants" available in the market.So the next drink for this summer is try the Bael'or Shorbot!
]]>Wed, 03 Jun 2015 08:42:00 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/a6f1ed413c2d2673957359c1186987cb
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152455904089567/?type=1
By Jacky Zaman. Take about 6 pieces of very fresh hilsa fish.Wash and marinate with a paste of freshly ground mustard paste,salt ,some turmeric powder for about an hour.. Add half a cup of fresh mustard oil to the fish Cover and microwave for abt 6 to 7 mins..(half cup of water can be added,if you want more "curry".). Once cooked add fresh green chillies...serve with hot joha rice. Chopped onions can be added as well to this dish however that is optional.
]]>Tue, 02 Jun 2015 08:58:01 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/3febfdc8fb88d2ecc8644c46cd4b04b5
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152454971614567/?type=1
The dishes are Lentils(Masur dal), Murrel Fish Sour Curry( sol mashor alu bilahi tenga) and Banana Flower stirfry( koldil bhaji)
]]>Mon, 01 Jun 2015 08:27:00 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/5e1a59f4e36966a5901fbba5c0683d8c
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152454713404567/?type=1
By Debajyoti Bordoloi
Fish Tenga ( sour fish curry) is synonymous with Assamese cuisine even though there are many more simple yet delicious Assamese fish recipes. It's omnipresent in each blog or write-up about Assamese food and cuisines and honestly, there are couple of varieties, different in preparation and usage of the souring agent. But one thing is common, it's loved by one and all, specially in these summer days and lunch is relished with a bowlful of this curry and plateful of rice. Hope you'll enjoy this simple yet delicious preparation from the kitchens of the east.
Preparation time: 40 minutes Cooking time: 20 minutes Serving: for 2 people
Ingredients:
Fish pieces- 4 pieces ,preferably rohu or katla, marinated in salt and turmeric powder for 30 minutes or so. Chopped tomatoes- 1 (big) Potato- 1 (small), chopped Bottle gourd - preferably round one, roughly chopped 1 cup Mustard oil (MO)- enough for frying the fish and for the curry- 1 tbsp. Paanch-furon (PF)- 1/2 tsp. Salt- to taste Turmeric powder- 1 tsp ( as per assumption) Dry red chilli- 1 no. Warm water- 2 cups Coriander leaves- roughly chopped. Lemon juice- 1 tsp (optional)
Procedure:
Shallow fry the fish pieces for 3-4 minutes each side and keep aside. Now, heat up 1 tbsp of mustard oil, almost to fuming and add the dry red chili, followed by the spoonful of pas phoran. Once the dry spices release the aroma, introduce the chopped tomatoes and the turmeric powder, sauté for a while and then simmer until tomatoes turn to pulp Then put the chopped gourd and potato, mix well, sauce and simmer under a lid until oil separates. Once the gourd and potato are soft, put the water and then fish pieces, bring to boil and keep for 3-4 minutes, check the salt content and garnish with chop coriander leaves. If you want more sourness, throw in some lemon juice as per your taste and your fish tenga is ready to be relished.
]]>Sun, 31 May 2015 13:03:08 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/f56069c87440e36f49ce24683362d663
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152442171399567/?type=1
Omita diya Manxho(Mutton cooked with green papaya), kolmou haakor khar(water spinach cooked with alkali), kunduli'r bhaji(ivy gourd stir-fried) Kothalgutir pitika (mashed jack fruit seeds) Rice,lime,chilli and cucumber salad
]]>Thu, 28 May 2015 06:18:34 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/92f76bc929840516c9905498b89933af
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152439933849567/?type=1
Photo courtesy : মানস প্ৰতিম কাশ্যপ (via Debajyoti Bordoloi) ANSWER :bogi/boga jamu (Syzygium jambos) Available during May-July
]]>Wed, 27 May 2015 09:08:25 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/e4bcf2bdc0d37ed90c4dd7d7fe692dd1
http://www.facebook.com/assameserecipes/photos/a.458059524566.226135.85624209566/10152439920084567/?type=1
Small fish cooked with roselle leaves. By Geeta Dutta
Recipe : Take a bunch of fresh tengamora/roselle leaves, wash n chop them roughly. Rub turmeric n salt to the fishes n fry them in mustard oil. Boil a potato n smash it , keep aside. In a wok , heat mustard oil, add paanchfuran, chopped onions. when they turn brown, add the potato, garlic ,chillies n fry a bit. Then add the chopped tengamora leaves . Add water n let the curry shimmer in low flame for abt 10 mins. Add the fish.after another 5 mins turn it off . Serve the tangy curry with hot rice
Fish Recipes ]]>Wed, 27 May 2015 09:04:59 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipeswww.facebook.com/notification/6f0407337d733973fc2da8ab95b6c641
http://www.facebook.com/assameserecipes/photos/a.367890479566.142787.85624209566/10152435109124567/?type=1
By Sharmin Water Spinach and Jackfruit seeds cooked with alkali
Kolmou/Water Spinach(Ipomoea aquatica) is a semi aquatic, tropical plant grown as a vegetable for its tender shoots and leaves. To make Khar-a dish using alkali(kola khar or soda bi carb): Wash chop the leaves,drain and set aside Heat oil,add some peeled garlic pods ,salt and green chilli. Add the water spinach and sauté gently until wilted . Add a pinch of soda bi carb or kola khar liquid and mix well. Add water and grated ginger some boiled jack fruit seeds and bring to a boil. Cook until done and to your desired consistency. Enjoy with Rice.
]]>Mon, 25 May 2015 07:33:21 +0100Assamese Cuisine and RecipesAssamese Cuisine and Recipes