tag:blogger.com,1999:blog-79328046928925530142024-03-06T03:20:07.631+05:30Taste of AssamTaste of Assam brings you experiences of the novice cook.Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-7932804692892553014.post-20889574676664697232020-05-12T20:46:00.004+05:302020-06-29T12:37:54.107+05:30Plum (Nora Bogori)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms", sans-serif;"> </span><br /><span style="font-family: "trebuchet ms", sans-serif;">Nora Bogori fruit from my village Dangori in upper Assam. It resembles Plum but is smaller in size.</span><br />
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<span style="font-family: "trebuchet ms", sans-serif;">Meghalaya is a producer of plums.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "trebuchet ms", sans-serif;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "trebuchet ms", sans-serif;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "trebuchet ms", sans-serif;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "trebuchet ms", sans-serif;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "trebuchet ms", sans-serif;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "trebuchet ms", sans-serif;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "trebuchet ms", sans-serif;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "trebuchet ms", sans-serif;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "trebuchet ms", sans-serif;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "trebuchet ms", sans-serif;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "trebuchet ms", sans-serif;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "trebuchet ms", sans-serif;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "trebuchet ms", sans-serif;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; 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Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-31761135009813891632020-05-12T07:20:00.003+05:302020-05-12T07:20:35.379+05:30Water Apple<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"> Can anyone tell me the name of this fruit in Assamese?</span></div>
Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-16431305415700242482020-05-11T18:48:00.002+05:302020-05-11T18:48:36.870+05:30Noga Tenga<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPDjZvKFHQX08Jh26dlqf27kEmwVq-wyE3mYfiqoV2jEZV2RryR1e3S1oQ7KQRkv2Gak1qOokX7xCcAP_G2zr7XD2DdfzE-tHxNKsFp3GKtNUW_HKpFgg08J8aOm1SJRqJzBaK400kTrf/s1600/IMG-20200511-WA0020.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPDjZvKFHQX08Jh26dlqf27kEmwVq-wyE3mYfiqoV2jEZV2RryR1e3S1oQ7KQRkv2Gak1qOokX7xCcAP_G2zr7XD2DdfzE-tHxNKsFp3GKtNUW_HKpFgg08J8aOm1SJRqJzBaK400kTrf/s640/IMG-20200511-WA0020.jpg" width="640" /></a></div>
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Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-22682836887221842922020-05-11T17:53:00.000+05:302020-05-11T17:53:00.535+05:30Black Plum কলা জামুক <div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_OVIMOiB5iNo5EfbUD11B_xctkhY_7JdvnhIHyTp629DpfI8FYKZiDIBfNkfNvkk7E1tH65Jk0OhfsF7jc7OkgdOlL7Y10VBZ1O-5_mAUvQL9uq083Bacj2OsYvbVQxvAQehBBPG11As/s1600/P_20200511_172840.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_OVIMOiB5iNo5EfbUD11B_xctkhY_7JdvnhIHyTp629DpfI8FYKZiDIBfNkfNvkk7E1tH65Jk0OhfsF7jc7OkgdOlL7Y10VBZ1O-5_mAUvQL9uq083Bacj2OsYvbVQxvAQehBBPG11As/s320/P_20200511_172840.jpg" width="320" /></a><span style="font-family: Trebuchet MS, sans-serif;"> </span>কলা জামুক <span style="font-family: Trebuchet MS, sans-serif;">Kola Jamuk</span><br />
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<i style="caret-color: rgb(32, 33, 34); color: #202122; font-family: sans-serif; font-size: 14px;">Scientific Name:</i><br />
<i style="caret-color: rgb(32, 33, 34); color: #202122; font-family: sans-serif; font-size: 14px;">Syzygium jambolanum</i><br />
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<i style="caret-color: rgb(32, 33, 34); color: #202122; font-family: sans-serif; font-size: 14px;">This </i><span style="color: #202122; font-family: sans-serif;"><span style="caret-color: rgb(32, 33, 34); font-size: 14px;"><i>fruit is green when unripe and slightly turns pink when it begins to ripen.On ripening the fruit turns deep purple in colour.</i></span></span></div>
Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-23701009323918152242020-05-10T18:50:00.006+05:302020-05-11T18:09:48.917+05:30Chicken with Papaya ( অমিতাৰ সৈতে মাংস )<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">Omita Manxo is another popular dish in my household. Today I had prepared it for lunch.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Key Ingredients Used:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Papaya </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2. Potatoes </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3. Onions</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4. Ginger Garlic Paste</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4. Zeera-Dhaniya powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">5. Bayleaf</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">6. Red-Chilli(2)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">7. Cinnamon(Dalchini-1 piece)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">8. Clove(Long-3 pieces)</span><br />
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Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-68327146502864151602020-05-09T19:13:00.000+05:302020-05-11T18:29:51.981+05:30Teasle Gourd (Bhaat Kerela ভাত কেৰেলা)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">Bhaat Kerela has the skin similar to that of bitter gourd but is not as bitter as the bitter gourd. Googled for the english name and it is called "Teasle Gourd"</span><br />
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Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-45644964814035524072020-05-09T19:10:00.001+05:302020-05-09T19:10:44.043+05:30Motor Ghoogni<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Motor Ghoogni garnished with raw onion and coriander. Apart from being served in household with luchi or roti , it is one of the most available in breakfast /lunch menu of dhabas serving food to travellers.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I remember Book Fairs held in Judges field way back in 90's which I had visited with my father. I have faded memories of having motor ghoogni in one of the carts serving it piping hot.</span></div>
Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-66080220841664692692020-05-07T17:32:00.001+05:302020-05-07T17:32:54.923+05:30Tenga<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">During the lockdown one of my dear friend had cooked <b>fish with broccoli in lemon sauce.</b>The base <b>i.e lemon sauce </b>reminded me<b> </b>of our tenga recipes.I am sure there are plenty of them as per the region you are based in.One of them is Lau-Tenga. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Though the broccoli in lemon-sauce or lau tenga have different ingredients I feel both are tenga recipes one which I have heard now, the other one(Lau-Tenga) an ethnic one. Tenga is a delight on a sunny afternoon.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDtgVwTwAf4Nfwd8PWikwfHtJCTwProx-DbXXASJkxog0n65tVhBLaVJH-WHHFFk7yFhPgjXBvLBaJHjisPsmHYD1tHqPBNssW2UlLkgL2EfoeeG3JmOFm4l0WYB_l9R_cRYemLln9kuw3/s1600/P_20200507_114452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDtgVwTwAf4Nfwd8PWikwfHtJCTwProx-DbXXASJkxog0n65tVhBLaVJH-WHHFFk7yFhPgjXBvLBaJHjisPsmHYD1tHqPBNssW2UlLkgL2EfoeeG3JmOFm4l0WYB_l9R_cRYemLln9kuw3/s640/P_20200507_114452.jpg" width="640" /></a></div>
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Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-46949845326200767442020-05-07T12:46:00.002+05:302020-05-12T07:22:35.250+05:30Baby Potatoes( Guti Alu)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">These (Guti Alu) are not the baby potatoes that we see in a regular store or a supermarket.They are smaller than them. Sometimes they are pink in colour. </span><br />
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<span style="color: #741b47; font-family: "trebuchet ms" , sans-serif;">Guti Alu with methi xaak( Potatoes with fenugreek herbs )</span><br />
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<span style="color: #741b47; font-family: "trebuchet ms" , sans-serif;">Ingredients:</span><br />
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<span style="color: #741b47; font-family: "trebuchet ms" , sans-serif;">1. Guti Alu</span><br />
<span style="color: #741b47; font-family: "trebuchet ms" , sans-serif;">2. Red Chilli-2</span><br />
<span style="color: #741b47; font-family: "trebuchet ms" , sans-serif;">3. Onions-1</span><br />
<span style="color: #741b47; font-family: "trebuchet ms" , sans-serif;">4. Fenugreek</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEavhZU5_M0zcuXcXV2D7IMrDDk-awmPTEUfWskhdubWFl6AxUQX-VRJRyoxKHRC9WZTyO13enLtbvi8qvSCgxOj5e7SF4UE_9ZFswuYIooJzOyrm10ahrnULg5R1fEesSQFRWG0bJTFSl/s1600/P_20200507_113323.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEavhZU5_M0zcuXcXV2D7IMrDDk-awmPTEUfWskhdubWFl6AxUQX-VRJRyoxKHRC9WZTyO13enLtbvi8qvSCgxOj5e7SF4UE_9ZFswuYIooJzOyrm10ahrnULg5R1fEesSQFRWG0bJTFSl/s640/P_20200507_113323.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Guti Alu Bhoja</b></td></tr>
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Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-79653718834562429832020-05-06T19:57:00.002+05:302020-05-06T20:01:12.755+05:30Meghalaya<div dir="ltr" style="text-align: left;" trbidi="on">
Untravel Show is very nicely crafted show on youtube showing destinations which are less travelled.The experiences shared by the blogger is amazing.<br />
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"How I met Meghalaya " is the series I am talking about here. In case you want want to travel to Meghalaya with a local guide you can visit his vlog and take his experiences of the place.<br />
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What more do you want from the vlog? Amazing videography with nicely crafted stories. The link for the vlog:<br />
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<a href="https://www.youtube.com/watch?v=K34HJxuacIQ" target="_blank"> https://www.youtube.com/watch?v=K34HJxuacIQ</a></div>
Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-30223653047180830582020-05-06T19:47:00.003+05:302020-05-06T19:47:35.726+05:30Baby Tomatoes( Kon Bilahi কণ বিলাহি)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttkctJA0rFUvt3PwkAkZdidwoufLj1a2ra-ZDVEcaZ58jcPxxho0dR81xnYoVxV4Fs-hpFGIuNxDdcZgs0Gw5MspBnTQ1TmU4rUVN1hUAlFWxYrDI0gO0BeKADOepzuOh4SCKrAWWxaqi/s1600/Kon+Bilahi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttkctJA0rFUvt3PwkAkZdidwoufLj1a2ra-ZDVEcaZ58jcPxxho0dR81xnYoVxV4Fs-hpFGIuNxDdcZgs0Gw5MspBnTQ1TmU4rUVN1hUAlFWxYrDI0gO0BeKADOepzuOh4SCKrAWWxaqi/s640/Kon+Bilahi.jpg" width="640" /></a></div>
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Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-70260578831718788062020-05-06T18:51:00.001+05:302020-05-06T19:22:32.986+05:30Fish মাছ<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="font-weight: normal;"><br /></span></span></span></span></h2>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="font-weight: normal;">I have always marvelled at the experience of people in packaging fishes.Here I do not mean the industries. People referred to here are my near and dear ones who out of love package food so that their loved ones can relish them in a faraway land.</span></span></span></span><span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="font-weight: normal;">Sometime they dry fishes in the sun. Some other time I have seen people drying in the oven.Drying is one technique.</span></span></span></div>
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<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="font-weight: normal;">I have seen my neighbour's mom pack a fish with lots of ice and polythene for a 2 hour journey.</span></span></span></div>
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<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">My mother in law fries the fishes(Deep Fry).And when they cool she neatly packs them in rectangular boxes and sends them.</span></span></div>
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<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">On reaching destination the fishes are stored in refrigerator. They are pan fried or deep fried. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Bhangon Fish :</span></h2>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmsYR8UtnrLoMRiqJDvkTSYSYSYJ7A6up80feoDXfWW3yUpWOgFVRmQUv8BOrO49Z0E8qqlxxJcSInr8qnOEh92zrDGEwgjhQSlOFbR5P3EkahL2aGjt0JcmJwYnEFJ0PQsTFA3qodUM3v/s640/IMG-20200506-WA0003.jpg" /><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Kurhi & Rohu Fish:</span></h2>
<span style="font-family: "trebuchet ms" , sans-serif;"> The one with small scale is the Kurhi Mas & the one with bigger scale is Rohu.</span><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRup0PmXraTpuACxwBMj8ePZteXAG4VFdhz29IzqnQqsdimCoBRkccQwH4N2GkeYl6ZbC4ReraxKxS2QDDZMbqK7lsoIHvRrzeETDKgNHJlGybx159HZFAq0n0Z_n28YU8fbS_IDPzsv1/s640/MasBhangon+copy.jpg" /><br />
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Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-6716711529085656672020-05-05T13:32:00.002+05:302020-05-06T19:05:13.627+05:30Mint (Podina পদিনা)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBzZquJK_TGXpjeFzo21QTeXG2iPj70xq_MWQtFoRh9K1w2ZCsg-Iecv8a8P1M5XLobJglbWkw_TcqYbEAhD8UgbVo2UyDy1wGXjXjxw2cLsCaskapx_1YQ6k65_DnpsICnLbKfMUO8vB/s1600/Pudina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBzZquJK_TGXpjeFzo21QTeXG2iPj70xq_MWQtFoRh9K1w2ZCsg-Iecv8a8P1M5XLobJglbWkw_TcqYbEAhD8UgbVo2UyDy1wGXjXjxw2cLsCaskapx_1YQ6k65_DnpsICnLbKfMUO8vB/s640/Pudina.jpg" width="640" /></a></div>
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Podina is a herb which assamese use mostly in the form of chutney. In other parts of India I have seen pudina to be used mostly in cooked form. Telangana locals prepare mint rice. It is used for flour in biriyanis.<br />
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People are sceptical to eat it in the form of chutney.<br />
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However we assamese love it this way. I have grown them in a pot so that i can used them whenever I want. Growing them is the easiest part.<br />
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On getting podina from market I pluck out the leaves for use and plant the stems in a pot. 2-3 weeks and you are ready for plucking them.<br />
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Podina Chutney:<br />
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Mint<br />
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Cilantro<br />
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Raw Mango pieces<br />
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Green Chillies(I used Red as green chillies are not there at home)<br />
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Garlic:2-3 cloves<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHHtz2L6edc4SuaHO6r7zKBi4X7SNWD3bvE7j7BdNmnKF1qtk_OtKAy9VxfboYt-xvoVZEGy4p06QoTO9DdBhf1mzsq-MRVsRR9ytyEEuvER1XVXesDvpP0CzOtn2KHX8rnHH2Y6S__Ki/s1600/P_20200505_142008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHHtz2L6edc4SuaHO6r7zKBi4X7SNWD3bvE7j7BdNmnKF1qtk_OtKAy9VxfboYt-xvoVZEGy4p06QoTO9DdBhf1mzsq-MRVsRR9ytyEEuvER1XVXesDvpP0CzOtn2KHX8rnHH2Y6S__Ki/s640/P_20200505_142008.jpg" width="640" /></a></div>
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Leftovers:<br />
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The stems of the pudina plant can be just planted in soil or pots to have another fresh produce of Mint<br />
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Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-8201585003925970232020-05-03T01:34:00.002+05:302020-05-10T18:54:38.155+05:30My experiments with Roshogolla.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">There are several episodes of my experiments with Roshogolla. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2007-2008:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The information that roshogolla could be made at home in a cooker was seeded by one of my childhood bosom friend Dhunu somewhere around 2007-2008. The assumption that paraphernalia was associated with the sweet dish daunted me from experimenting.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2020:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lockdown and on wandering through various vloggers stumbled upon one which lured me into trying the recipe.Sri's kitchen. Her website is in Tamil and by just following the video I got the confidence that I could make it. I used 1 litre of milk and made just 5 sparkling white roshogollas. They were looking wonderful. On having the first bite I felt that the roshogollas were a bit hard or rubbery. I was thinking hard on what went wrong until I stumbled upon the second blogger who motivated me to try out for the second time.My mistakes:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. I did not write down the instructions and quantity required.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2. Maybe more no of gollas could have been made.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Second Time:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Mummy Papa's kitchen is a wonderful vlog by an elderly couple sharing some of their experiences in Hindi. This time around 7 of them and pearly white in colour.Some of the good tips that she gave was</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Never to curdle the milk while it is getting boiled. After boiling the milk should be cooled to be warm and then either vinegar or lemon juice to be added.</span><br />
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<span style="color: #6aa84f; font-family: "trebuchet ms" , sans-serif;"><i>She is absolutely correct!!!! First time when I had made the roshogollas I had put lemon juice while the milk was getting boiled. The roshogollas looked yummy but were a bit hard.</i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">2. After the milk protein is collected in a cotton cloth the water should be squeezed to maximum extent with the hand and then the cloth should be hung from a support for half an hour so that the extra water gets drained. More than half an hour will again make the cottage cheese to become hard.</span><br />
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<span style="color: #6aa84f; font-family: "trebuchet ms" , sans-serif; font-style: italic;">The texture of the cottage cheese should be checked .They should neither be pasty or dry. They should be grainy.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3. She shows the technique to prepare the balls with hand action.There should not be cracks in the surface of any of the roshogolla balls as that will cause the sweet to disintegrate during the process of cooking.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #6aa84f; font-style: italic;">If you have a look at my balls you will see that the middle one has a crack.The crack developed further while boiling.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVUVSJMLsDSBJVHbYSBwrBRXw-z9KiN9QbllWcar166YLsjvLcOUorP8IaZOfcew-UWTZ8o0c9gDCuS1HgcvopvoXM4UK3-jgjb2y0xz25c35p6_mt5wMxUccZRAef7lytcDnTkIecsBO/s1600/Rosogollas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVUVSJMLsDSBJVHbYSBwrBRXw-z9KiN9QbllWcar166YLsjvLcOUorP8IaZOfcew-UWTZ8o0c9gDCuS1HgcvopvoXM4UK3-jgjb2y0xz25c35p6_mt5wMxUccZRAef7lytcDnTkIecsBO/s640/Rosogollas.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4. 1 cup sugar with six cups of water . This mixture ratio however did not work out for me as the sweet could have been a bit more sweeter.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5. Apart from the sweetness which was a bit mild the texture was perfect, the roshogollas were soft.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I thank my friend, and both the bloggers for teaching me "<b>Roshogollas !!!!!</b>"</span></div>
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Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-20924192125825974562020-05-03T00:53:00.000+05:302020-05-11T17:40:08.391+05:30My Little Garden - II<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIp-fKFJxWTlNMw0NHJOPtivv8VQbfFSkb7Hcr4okYcGAyce8TcsKhuEqd2QAxjAyLPmmYNwz6Ur2BaXG7JRfOyONkEcJaUi4X9QXr9C50d6vHUgqwolDJtPcF683G1zk8Eeh7QnZ8RLv/s1600/My+Garden.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIp-fKFJxWTlNMw0NHJOPtivv8VQbfFSkb7Hcr4okYcGAyce8TcsKhuEqd2QAxjAyLPmmYNwz6Ur2BaXG7JRfOyONkEcJaUi4X9QXr9C50d6vHUgqwolDJtPcF683G1zk8Eeh7QnZ8RLv/s640/My+Garden.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I was reading old posts and stumbled upon this one: </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://tasteofassam.blogspot.com/2009/07/my-little-garden.html">http://tasteofassam.blogspot.com/2009/07/my-little-garden.html</a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">In the year 2009 I had a small garden and used to grow pumpkins and tomatoes then. I do remember a couple of tomatoes from that garden and 1-2 pumpkins.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Most of the plants were then infected by a white bug. I used to ask the people back home and even they were clueless.Internet did not offer readymade answers as it does now.Thanks to youtube,quora,wikipedia etc etc.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Of late I stumbled upon a Youtuber who said that the white bug which affects the vegetables is the mealy bug. The mealy bug is coated with a white powder like substance. This bug feeds on plants and extracts sugar content from the plants. Once infected the plants stop producing yield. The ants protect these bugs by feeding on the white sugar content and thereby these bugs enjoy the protection of ants and are not attacked by other insects.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The YouTube suggests that the best way to shoo away these bugs is to use an organic shampoo and spray the plants with it.The organic shampoo has to be diluted and sprayed.Spraying is to be done mostly in the evening.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">On hitting upon this content I immediately rang up my father to give him the good news.He was delighted to hear the solution.He is a 70 year old gardening enthusiast.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Both my father and father-in-law are the designers of my little garden. They plant something or the other whenever they come.They design and redesign the space whenever they come for a stay at my place.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">My Little garden-Part II is coming up.Hope her tip comes handy in need.</span><br />
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<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;">Podina: Mint</span></h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRpcxMQ0JFPIKAbWXtXsNZFxZFPLVhc1hdAzngJZS3YM3h6EP99j8EDxhjX5yoFKlrKFQG3Il_KOOTHsaD9cJo8tbsQBQl98vIhMFQqFYaKm4OpdwF_uZz6f6Tul19G3_Wb9F89T7_coB/s1600/Pudina.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRpcxMQ0JFPIKAbWXtXsNZFxZFPLVhc1hdAzngJZS3YM3h6EP99j8EDxhjX5yoFKlrKFQG3Il_KOOTHsaD9cJo8tbsQBQl98vIhMFQqFYaKm4OpdwF_uZz6f6Tul19G3_Wb9F89T7_coB/s640/Pudina.jpg" width="640" /></a></td></tr>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif;"><b>Kola Jamuk: Black Berry</b></span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif;"><b>For us this plant took about ten years to grow. 2020 is the first year of fruit and we have got the fruits around the month of May.There are just two bunches of the fruit visible in the tree. Some of them are green and yet to turn to purple colour.They are being eaten by birds. We plucked down a bunch.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47Zdqz8KA3-TpirtTgvisTylLQT9C9mAXgf9JhMcqR2fu5PU5LhOG4fJsdNHBeCCE7l60vJCARli7_4g53pRI78FlQbmBx7W-f_gnC9MotCPR2KPKyvjH7fVC3fjIiUkEvWgPipEw8835/s1600/P_20200511_172840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47Zdqz8KA3-TpirtTgvisTylLQT9C9mAXgf9JhMcqR2fu5PU5LhOG4fJsdNHBeCCE7l60vJCARli7_4g53pRI78FlQbmBx7W-f_gnC9MotCPR2KPKyvjH7fVC3fjIiUkEvWgPipEw8835/s640/P_20200511_172840.jpg" width="640" /></a></div>
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<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;">This plant is there in my garden and has grown from the seed of the fruit which we had in the month of January 2020.Hope it sees the light of the day. As per internet survey this plant takes 8 years to bear fruit.A Long way to go.</span></div>
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Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-19251789451706823682020-04-30T22:10:00.002+05:302020-05-01T21:12:17.331+05:30Introspection<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">The COVID-19 lockdown gave an immense opportunity to think on what are the things that was missing in my life. Until COVID-19,daily humdrum had taken away the space and time to think on various aspects of life.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I had forgotten that once upon a time I used to write articles good or bad based on personal experiences on a blog.I was learning at that point of time and i lost that zeal in a while.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The past 30 days has given an immense amount of time to think on what are the things which are most important in life.I have spent most of my time on trying to acquire lost motor skills, composure and willpower.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">With youtube by my side I have explored scores and scores of websites on cooking. The cooks there are amazing in the sense that some of the vloggers give precise details which matters because a bit here and there and the taste is lost.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Post lockdown I would love to identify most of the herbs , greens of our state Assam.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I glanced through the scores of comments on my posts and it made my day.Back then in the year 2009-2010 there were not many sites featuring Assamese food.Youtube was not much popular then.Most of the names of the vegetables were known to me in Assamese only . I would match photographs with names and then used to cite the names in English.</span><br />
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<span style="font-family: trebuchet ms, sans-serif;">In one of the comments I have been asked to open up a restaurant. I am a small fish in the pond.I am just a food enthusiast.Seeing the various states of our country get sentimental over food I thought even I must develop that interest for I had nothing to speak up on occasions on which people spoke or even bragged about delicacies.</span><br />
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<span style="font-family: trebuchet ms, sans-serif;">Of late I have been watching quite a bit of videos on youtube and saw much of the food styles I have heard of.Most of the youtube bloggers are amazing videographers.How much ever good content we have presentation matters.They say we eat with our eyes first.</span><br />
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<span style="font-family: trebuchet ms, sans-serif;">As I glance through my old posts I see what I had . Storylines were from my heart so no comments. I see what I lack and what I must improve.I feel the photographs could have been better. The posts could have been beautifully indented. The measurement of each quantity of spice or food item used could have been measured.</span><br />
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<span style="font-family: trebuchet ms, sans-serif;">I have seen the hard work that people do for making great vlogs.They characterise the food with their own experience. I do aspire to write well in terms of information about the Taste of Assam in every aspect of it.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Hope to continue blogging on a different note :)</span></div>
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Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-69777996209965438662010-11-17T13:41:00.001+05:302020-05-07T17:50:54.556+05:30Xaak Bhaaji<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">This is an attempt to make non-lovers of green leafy vegetables love them. Children and choosy eaters generally dislike green leafy vegetables.One of the easy ways to cook could be to add a potato sliced thin to the leaves.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">First the leafy vegetables is cut thin. Oil is heated and pach phuron, garlic added to the hot oil along with onions and chillies.Thinly sliced potatoes are first fried in oil .Salt is added now.When they turn golden brown then the leaves are added.Along with leaves egg is added.The contents are stirred and cooked till the water content in the leaves is dried.Pepper may be added.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Paleng Xaak with Alu: Spinach stir fried with potatoes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2. Mula Xaak with Alu : Leaves of radish stir fried with potatoes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3. Methi xaak with guti alu: Fenugreek herbs stir fried with baby potatoes</span><br />
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Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com17tag:blogger.com,1999:blog-7932804692892553014.post-75797385793070007832010-05-09T13:27:00.002+05:302010-05-09T13:37:20.133+05:30Mango DalA hot afternoon and tangy dal for lunch go hand in hand.Summer time ,mangoes in season and often I get to taste this delicious dal.<br /><br />Ingredients:<br /><br />Arhar or toor Dal<br />Garlic <br />Onion<br />Turmeric<br />Salt <br />Raw Mango diced into small pieces.<br />Red chilli powder or green chillies(whichever preferred)<br />Seasoning.<br /><br />Preparation:<br /><br />Dal with turmeric,garlic,onions,chilli is set to boil.The mangoes can be boiled along with the dal or added along with seasoning to the dal.However I prefer the latter.<br /><br />A little oil is heated in a pan.Seasoning is added along with the mangoes .The mangoes are reduced to a pulp with a spoon in the oil.And when the magoes becomes pulpy dal is added to the seasoning and boiled withthe seasoning for 3-5 minutes.Mango Dal is ready for the afternoon.Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com4tag:blogger.com,1999:blog-7932804692892553014.post-20593628548389172552009-12-28T18:49:00.004+05:302009-12-28T19:08:55.304+05:30Fish with Cauliflower and Tomatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5Aqs5QAnPY6lZOFOGEEXmWg5f-YnZMxBiEHxjmmXyuJKD8p0tKK6Fda12R-ecNp1jMFKWJepP_qVR0ujc803NP07RevlkVmEyF6Ku1Q7YVcBr-ByvrpeEtmGeVoQ9Jg_nrRu0GymuOEy/s1600-h/DSC02256.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5Aqs5QAnPY6lZOFOGEEXmWg5f-YnZMxBiEHxjmmXyuJKD8p0tKK6Fda12R-ecNp1jMFKWJepP_qVR0ujc803NP07RevlkVmEyF6Ku1Q7YVcBr-ByvrpeEtmGeVoQ9Jg_nrRu0GymuOEy/s320/DSC02256.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5420276655041855314" /></a>Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com1tag:blogger.com,1999:blog-7932804692892553014.post-73526749912535197792009-11-23T21:20:00.008+05:302009-12-28T18:48:43.515+05:30Misa Mas Bhoja(Fried Prawns)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWI1fNUCcOz4_SBL-jynPh6S5lCUS3ib7dtc8R4_LwNLsxFwz_h6lyDxQlS24WfAQOQgP3vqh4dZNpbGORjUY0WvZhZHouhH0Dys683KqVO6WZfsbfeY7zopyA85StLEqwwKmM_58wv6b/s1600-h/DSC02235.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWI1fNUCcOz4_SBL-jynPh6S5lCUS3ib7dtc8R4_LwNLsxFwz_h6lyDxQlS24WfAQOQgP3vqh4dZNpbGORjUY0WvZhZHouhH0Dys683KqVO6WZfsbfeY7zopyA85StLEqwwKmM_58wv6b/s320/DSC02235.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5420275733460028178" /></a><br /><br />Simply fried prawns could be an excellent starter for a non-vegetarian dinner .The prawns with/without scales should be cleaned thoroughly.Then turmeric,salt and prawns are mixed well.Oil is heated in a frying pan and after adding whole garlic cloves ,a few cumin seeds ,the prawns are fried.We need not deep fry them.On turning golden chillies slit into two along the length and diced onions are added.Stir frying continues till the onions melt.Simple and yummy!!!!Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com1tag:blogger.com,1999:blog-7932804692892553014.post-87953914908377971502009-11-17T21:46:00.009+05:302020-05-11T19:07:54.773+05:30Mutton Curry Assamese Style(Courtesy :Mukut & Manashi )<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb40kmSJzpwOg1iw7z3oLkLUUYQwT1XMdypBQmaQKXxdzXqxnBNuJvgZpPfMFJbMTsnZ-zJRRGFdBuO-CzeeB-VkTq8A2iP9ZCf_xaQwT14Y3uZ1gN8JLopsOVYFUzhjtVjt5MkoRy2R0g/s1600/manashi_pic1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5405108475320411970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb40kmSJzpwOg1iw7z3oLkLUUYQwT1XMdypBQmaQKXxdzXqxnBNuJvgZpPfMFJbMTsnZ-zJRRGFdBuO-CzeeB-VkTq8A2iP9ZCf_xaQwT14Y3uZ1gN8JLopsOVYFUzhjtVjt5MkoRy2R0g/s320/manashi_pic1.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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T<span style="font-family: Trebuchet MS, sans-serif;">his mutton curry would not have been tasty had it not been for Mukut .He selected good meat for the curry .Secondly must thank Manashi for cooking it so fabulous .Not everybody can make good mutton curry.The meat smells if correct amount of spices are not added.We assamese are not used to excessive spices.Hence the correct proportion of spices,oil contributes to a good mutton curry.Here's manashi's recipe:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Mutton (medium size pieces)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Potatoes(medium size each diced into two)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Spices(Garam Masala)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Coriander </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Adequate amount of Ginger Garlic Onion Chillies paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Diced onions,crushed garlic</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Red Chilli powder(Little)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Red Chilli whole</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mustard Oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bay Leaf</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. The meat is marinated with a little turmeric,ginger garlic onion chillies paste ,vinegar,little mustard oil,salt. Sufficient amount of the paste should be kept aside for use later.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2.Heat mustard oil in a wok.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">3.Deep fry the potatoes and take them out of wok once golden brown.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4.Add Bayleaf,red chillies, onion,ginger garlic paste.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">5.The mixture is now fried till golden brown and till the oil starts getting released from the mixture.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">6. Marinated mutton is added to the mixture and fried well with the mixture.The gas is kept in high flame.The mutton starts releasing water and frequently the mutton should be turned in the cooking utensil.When the meat starts getting cooked it changes colour and starts releasing oil.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">7.Garam Masala(combination of cardomom pods,clove,cinnamon sticks powdered),chilli powder(optional) is added to the mutton mixture along with the potatoes.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">8. Hot water is added to the mixture.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">9.If pressure cooker is being used then contents in the cooker is set to boil.The water is boiled till sufficent water evaporates such that meat pieces become visile partially.Lid of the cooker is closed and 5 whistles of the cooker (2 long and 3 of small duration)are blown.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10. In case the meat is getting cooked in a wok , the potatoes and meat should be checked if cooked or not.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">11.A little powdered garam masala along with chopped coriander is spinkled ove the meat and mixed.</span><br />
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<span style="font-style: italic;"><span style="font-family: Trebuchet MS, sans-serif;">The curry goes well with puri(puffed bread) or steamed rice.If steamed rice is used then diced lemon is a good supplement along with the curry.</span></span></div>
Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com9tag:blogger.com,1999:blog-7932804692892553014.post-87428917767675076932009-11-04T21:24:00.007+05:302009-11-17T21:46:05.969+05:30Chingri Maccher BhaapeI heard Madhur Jaffrey pronounce it this way "Chingri Maccher Bhaape".Prawns cooked in a gravy of mustard seeds and coconut.A mouth watering dish this is I must say. And very easy to cook with not much procedures.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0v1Mwjl0zXkuhionD52UBd6eUecIdVmSvfeW5TM8l6mN_LV3ZeqzscYZv28eGUDnaGgC9xrHrBTvw7OwTvFRzcx1ou3PPYacwL3RP-4Rk6Pd9zh-FJDnzTUGxpeoKCE4AC35jicIBZF-E/s1600-h/DSC02060.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0v1Mwjl0zXkuhionD52UBd6eUecIdVmSvfeW5TM8l6mN_LV3ZeqzscYZv28eGUDnaGgC9xrHrBTvw7OwTvFRzcx1ou3PPYacwL3RP-4Rk6Pd9zh-FJDnzTUGxpeoKCE4AC35jicIBZF-E/s320/DSC02060.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5400279097667125090" /></a>Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com1tag:blogger.com,1999:blog-7932804692892553014.post-84133387676282598472009-11-04T21:21:00.003+05:302009-11-21T14:19:45.528+05:30Ridge Gourd Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSi3aLxAZU58sfDvMQQquNDb7l48sYq_TM7Rfop_vaaAbCI36HKpxfTPnrecmKOK4t4wZwbWR52VzaGmEoUZCFh-kGM3JV7IIZEHKrJvXboa-WJm9x8mFaE8k0sUiLkRcU4OKp2kbI0ilx/s1600-h/DSC02035.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSi3aLxAZU58sfDvMQQquNDb7l48sYq_TM7Rfop_vaaAbCI36HKpxfTPnrecmKOK4t4wZwbWR52VzaGmEoUZCFh-kGM3JV7IIZEHKrJvXboa-WJm9x8mFaE8k0sUiLkRcU4OKp2kbI0ilx/s320/DSC02035.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5400277160699825634" /></a><br /><br />Ridge gourd is peeled and diced and boiled along with turmeric ,salt in water till the ridge gourd becomes tender.Chopped ginger is added to the hot soup and ridge gourd soup is ready.(A must try)Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-51778588224470991492009-11-04T20:57:00.009+05:302009-11-04T21:20:12.331+05:30Tawa ChickenIf you want to have low fat chicken this recipe could be the one for you.It can also be an excellent lip smacking starter<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9GQ0-XqZ5mjRNb6C8iZ6YiprB3t3iPjNVV3eN6MN1qVwOjYWF9mOmRq9hUQTveUz9dI7US3ikNt5uMWyBCD9M_44IbZuk_Y3M6rw0nfKidRsdcYwCsq37EuUftcJW7DeJrb2mkbCENdH/s1600-h/DSC02051.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 181px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9GQ0-XqZ5mjRNb6C8iZ6YiprB3t3iPjNVV3eN6MN1qVwOjYWF9mOmRq9hUQTveUz9dI7US3ikNt5uMWyBCD9M_44IbZuk_Y3M6rw0nfKidRsdcYwCsq37EuUftcJW7DeJrb2mkbCENdH/s320/DSC02051.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5400271951563102610" /></a><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pQ1a1uqYKQxFdyoR-Kj3I8oTnvmaK5tuWWnnRGQiclxvDqK-24vyTXQULXLK2OI1Mt3jJiyVRUkkN0urnGld08maxbi8af-vdFHm6_hhoP4glyXbCePPkDD_y0Iuejk70eL2nT9AeH_7/s1600-h/DSC02052.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 181px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pQ1a1uqYKQxFdyoR-Kj3I8oTnvmaK5tuWWnnRGQiclxvDqK-24vyTXQULXLK2OI1Mt3jJiyVRUkkN0urnGld08maxbi8af-vdFHm6_hhoP4glyXbCePPkDD_y0Iuejk70eL2nT9AeH_7/s320/DSC02052.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5400275607413328450" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNytpTxQWichM86gkVyFv7JNJRFnAEaZ1VXHR1rnC9ttP-fyBgLz9c4FCt0FA5u46afTfaJCjrFbHC9IcTYm2JqosiZUrD2F72EdzKFIbi_Mxh_fsqA7w-xuiDQVcVPQTOn8wDUENLBdTE/s1600-h/DSC02053.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNytpTxQWichM86gkVyFv7JNJRFnAEaZ1VXHR1rnC9ttP-fyBgLz9c4FCt0FA5u46afTfaJCjrFbHC9IcTYm2JqosiZUrD2F72EdzKFIbi_Mxh_fsqA7w-xuiDQVcVPQTOn8wDUENLBdTE/s320/DSC02053.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5400276221645689074" /></a>Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0tag:blogger.com,1999:blog-7932804692892553014.post-2191813883245255182009-09-21T22:23:00.000+05:302009-09-21T22:25:29.550+05:30Dimmy's Rongalau Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfAaimnuRH2G0RhMlIluesFNivTFyNLbcMpvtlYZOVEqRngipt4kj2lTymVGheQV8XPadvvSx_e6bhIni35HFMu16s_6Y4gvymgK2o7TySFs3aAvmEmaUEedGrCW9HLOE9MBVmmWywD-cN/s1600-h/rongalauchicken.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfAaimnuRH2G0RhMlIluesFNivTFyNLbcMpvtlYZOVEqRngipt4kj2lTymVGheQV8XPadvvSx_e6bhIni35HFMu16s_6Y4gvymgK2o7TySFs3aAvmEmaUEedGrCW9HLOE9MBVmmWywD-cN/s320/rongalauchicken.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5383965355997928258" /></a>Nomihttp://www.blogger.com/profile/11673218656504880890noreply@blogger.com0