The lunch hour in office is one of the most happening hours in office.Gossips,tasty food,tips on cooking ,health tips etc etc.
The other day one of my colleagues offered dal cooked with some green leaves.Initially I was sceptical to have it but when i put the first spoon in mouth i felt greens are not that distasteful.I asked her the name of the leaves and she told "Totakura"(Amaranth Leaves).The same day i went to the grocery shop as i was very eager to know how they looked.I felt i had seen them before but unfortunately i didnot know the assamese name for it.Even though i dint know the name I started preparing it and i really like it.It was only recently when amidst a conversation madhurima bou told me that it is jhilmil.I really felt ashamed.All these years my mom used to force me into eating greens.My parents have always given me lessons on identifying green but i had hardly paid any interest.I had never any interest and neither did i find them tasty.Five years have passed since i left my homeland and now I yearn for home food.Too much of spices,red chilli powder have taken a toll on my stomach.I now realise how much heavenly the bland food of my homeland is.Now i yearn for "puthis mach","dhekiya haak","lai haak".I donot know how i have begun liking the taste of all which i hardly touched .I really miss them now that i donot get them here.
Of late i have started cooking most of the dishes in the country style.I am taking classes over the phone from mom and mom-in-law and am reading web-sites.Reading these websites I have come to know abt the english names of the many of the vegetables.I admit people have done quite a bit of research before making these websites ."Thekera tenga" is mangosteen,"Jhilmil Haak"
is amaranth leaves,"Ou Tenga" is elephant apple.
One can find a lot of variety when it comes to vegetables in Assam.The same can be expected from Assamese Cuisine.
My origin goes to Laina gaon in Tinsukia Distt.However i have got relatives from lower part of Assam also.I have noticed that the cooking styles of both the regions differ.My friend and my sis who have studied anthropology say that the cooking style depends on availability of vegetables or spices .Hence the variance.Then a possibility of influence of the place of origin of the people can not be ruled out.A myriad of recipes in total .I am on my own way to find cook these and put them up in this blog.Hope I am able to do justice.