Indians are crazy for their Biryanis; and I am no different . I have a weak point though, I have an affinity only for biryanis which are moist, with melt-in-your mouth pieces of chicken!! Slurrp..
So the other day, my friends were coming over for the India Pakistan match and I wanted to have a quick fix dinner, and not spend a lot of time in the kitchen preparing chicken , rice and an accompanying dish separately. So I decided to go for biryani. Husband asked me how do I expect a biryani to be a quick fix, inspite of having cooked it before, and I’m sure you have the same question. So I’m sharing with you a recipe which doesn’t involve too much labour ,and can be prepared within 1 hour.
Ingredients: (for 4-5 people) Continue reading “Chiken Dum biryani”
We Assamese are obsessed with Lusi Bhaji.
There’s a party at home, friends are dropping by for a cup of coffee, some religious ceremony, we look no further. Lusi bhaji or torkari is here to rescue us. ‘lusi’ is nothing but our version of the Indian poori, and torkari is any gravy based dish while bhaji is any vegetable/s stir fried.
Continue reading “Lusi Torkari”
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”