I like to call Assamese cuisine minimalist. We believe in letting the food items bring in the flavors rather than the spices. I’m not saying we don’t love our spices. We are Indians after all, and nothing is complete without spices in it, but we use less spices than usual.
Today I will share with you a recipe for mixed vegetables, that we fondly call as ‘laabra’ or simply, mixed veg.
Ingredients: Continue reading “Assamese style mixed vegetables”
Sunday without something special seems incomplete. Having gorged on a lot of meat Saturday night, I decided to go veg . So I got a few button mushrooms from the nearby store, got hold of some curd and cooked the easiest mushroom dish I have cooked till now.
- A can of Mushrooms
- 2 large onions
- 1 cup yogurt (I had plain and sweet curd, so I mixed equal portions of both )
- Coriander leaves, or any other herb you prefer.
Continue reading “Mushroom cooked in curd”
Some days back , there was an impromptu dinner plan at our place with a few school friends.
For such parties , I swear by the KFC style chicken which I learned from my super talented friend Sayantani . But with no time to marinate the chicken, I almost ordered some starters from a nearby takeaway, when I decided to take a look into my fridge once more.
And the soya sauce caught my eye. I settled for my version of honey soy chicken, which is an easy breezy pan seared chicken dish, and you can cook it up in no time.
Continue reading “Honey Soy Chicken”
Nagaland is one of the eight states of north eastern India, There are many tribes in Nagaland, and the people are generally referred to as ‘Naga’.
The Naga have a wide variety of cooking techniques. Fish and meat are typically included in a traditional Naga meal in smoked, boiled or fermented form.
Today I am sharing the recipe of Naga style boiled chicken, which is utterly scrumptious and incredibly easy. Continue reading “Naga Style Chicken Stew”
It was a lazy Sunday yesterday. I spent it watching short movies with my husband and reading a book. If you know me, you will know that I cannot spend my entire day indoors. So before the sun set, I went out on my two wheeler. The evening air was a respite from the hot weather. I stopped at a nearby grocery store and got a bottle of my favourite vanilla essence, just for the sake of buying something.
I started craving for something baked when I reached home and as I had nothing better to do , I made these buttery delights:
Continue reading “Buttery Delights”
One fine day , my father enthusiastically told us that he will prepare a very special chicken today with no oil. Although my father happens to be a good cook, my mother was very sceptical with the no oil part.
When my father was done cooking , the dish looked like a masterpiece and we couldn’t stop licking our fingers on the dining table.
Continue reading “Oil Free Wok-Roast chicken”
If you ask me which part of the Assamese cuisine do I love the most, my answer will be the usage of spices. Our dishes use the least amount of spices required. Today I bring to you the Assamese masor tenga, or fish cooked in a sour tomato gravy. Fish is almost a staple in every Assamese home , the most common dish being masor tenga.
To prepare this very simple dish for 2, following are the ingredients:
- Fish fillets – 4
- Tomatoes – 2 medium sized
- Potato – 1 medium sized
- Few spinach leaves(optional)
- Coriander leaves
- Turmeric powder
- Mustard Oil
Continue reading “The nostalgic masor tenga(Sour Fish Curry)”