Burfi was in my mind for prasad this Diwali but not the ladoos. The previous night, I arranged all things needed right from Diwali special breakfast to sweets. All had to be made and kept ready well ahead to avoid the confusion early in my busy mornings with both girls going to school. Part of … Continue reading Atta ka Ladoo and festival
Category: ASSAMESE CUSINE
XORIYOH-POSTO ILISH/ SHORSE-POSTO ILISH (HILSA IN AN AUTHENTIC MUSTARD-POPPY SEEDS GRAVY)
Ilish (hilsa) as we call it, is itself a delicacy no matter how u cook it. At least the Assamese and Bengali fish lovers goes over this fresh water fish curry. The rustic and strong flavor of poppy seeds and mustard seeds makes this fish apart all other fish curries. Breaking the monotony of … Continue reading XORIYOH-POSTO ILISH/ SHORSE-POSTO ILISH (HILSA IN AN AUTHENTIC MUSTARD-POPPY SEEDS GRAVY)
Jelepi ( Jalebi) The story of beyond the four days celebration
Seems like not so long ago, around this time of autumn, when, suddenly streets of Guwahati starts getting busier, shops look glitzy and glamorous than usual, like a canvas splashed with beautiful colors all around. Yeah! it's the time again to celebrate Durga Puja. People have already started making their preparations and shopping for new clothes, shoes, … Continue reading Jelepi ( Jalebi) The story of beyond the four days celebration
TIL BEGENA- BABY EGGPLANT WITH BLACK SESAME SEEDS
Having vegetarian meals on certain day or days of a week is a part of Indian tradition. That's how this particular recipe was born. Lots of successful and not so successful experimenting with my culinary skills or what have you got, happened in my last visit to Assam. I wanted to make a fish … Continue reading TIL BEGENA- BABY EGGPLANT WITH BLACK SESAME SEEDS
WHITE POPPY SEEDS PEANUT FISH CURRY ( POSTO BADAM DI XOL MAAS-DIMU BADAM POSTO MAAS)
It would be wrong if I say this is a typically Assamese dish. Most of the time experimenting with my cooking results in some really fabulous dishes and gives me pleasure and motivates me to try more. This particular dish also has an origin, in my husband's ancestral home in Dimu, Assam. Hence, i named it … Continue reading WHITE POPPY SEEDS PEANUT FISH CURRY ( POSTO BADAM DI XOL MAAS-DIMU BADAM POSTO MAAS)
KOL PATOT DIYA KOTHAL ARU KOL PITHA(Traditional Assamese Jack fruit and Banana Pancake)
Yesterday evening, looking out the rains, me, Biman and my mother in law were having some casual talk over a cup of tea and some coconut -jaggery ladoos . During our conversation a topic of malpuwa and pitha came up, when Maa insisted in me having bananas later in the evening. I simply said, … Continue reading KOL PATOT DIYA KOTHAL ARU KOL PITHA(Traditional Assamese Jack fruit and Banana Pancake)
Traditional Chicken Curry
TRADITIONAL CHICKEN CURRY “I am tired mummy!”, “I wana eat some rice, chicken and yogurt, please….”. This is one regular dialogue of Ayona (Annie) as soon as she gets down from her school bus. And my regular dialogue is “sure darling!” She is just 4…. A naughty, bubbly and a very demanding girl with full … Continue reading Traditional Chicken Curry
PAYOX( Traditional Assamese Rice Pudding)
PAYOX (Assamese rice pudding) The smell of "Joha" rice simmering in the milk was lingering in the air as I entered home, back from school. Mother was making "Payox" and there was a big smile on my face. Not because I loved Payox but the reason behind preparing it, some occasion or get together, which … Continue reading PAYOX( Traditional Assamese Rice Pudding)
BOROR BILAHI TENGA
BOROR BILAHI TENGA – A DELICACY OF ASSAM A Tomato based light curry with lentil dumplings. Assamese cuisine is characterized by two main dishes, “khar”- an alkali dish and “Tenga”- a sour dish. Khar is served at the beginning of a meal and ends with Tenga, in a very traditional Assamese meal. Assamese cuisine is flavorful … Continue reading BOROR BILAHI TENGA
ROU MAAS PALENG JOL (Labeo Rohita aka Rohu- a fresh water fish from Carp family, spinach based curry) Fish and Rice is a staple food of Assamese people. Use of fresh herbs and vegetables with fish and meat is very significant in Assamese cuisine. Since childhood I’ve seen Deuta(my father) and Ata / Koka(grandfather) bringing … Continue reading