rumi's kitchen

In Assamese homes, Aloo Pitika isn’t just food — it’s comfort on a plate. Simple, soulful, and made with the warmth of mustard oil, this traditional mashed potato dish has been a staple of Assamese meals for generations. From daily lunch to festive feasts and even wedding platters, Aloo Pitika adds a touch of home to every meal. In this post, let’s dive into the authentic way of making Aloo Pitika, along with regional twists and modern variations you can try! What is Aloo Pitika? Aloo Pitika is a traditional Assamese mashed potato side dish. Unlike rich buttery mashed potatoes, Aloo Pitika uses: ✔ Mustard oil for earthy pungency ✔ Green chilies for heat ✔ Onion and coriander leaves for crunch and freshness ✔ Sometimes roasted garlic, ghost chilli oil or dried fish  for extra flavour It’s rustic, quick, and full of authentic Assamese essence. Ingredients (Traditional Recipe) Potatoes (medium-sized) : 3–4 Mustard oil : 1–2 tbsp Onion (finely chopped) :1 small Green chilies : 1–2...

  In Assam, weddings are not just ceremonies — they are celebrations of community, nature, and flavour. From the soft rhythm of the bihu songs to the gentle aroma of rice and mustard oil, everything about an Assamese wedding feels rooted in tradition. And at the centre of it all is food — a wedding feast that reflects the land’s bounty, the people’s warmth, and generations of culinary wisdom. Let’s explore what makes a traditional Assamese wedding menu so special. The Philosophy Behind an Assamese Wedding Feast Unlike extravagant buffets, Assamese wedding meals are traditionally simple, wholesome, and cooked with love by local women and family members. The focus isn’t on luxury — it’s on purity, community, and balance. Every dish has meaning. Every ingredient has a purpose. And together, they tell the story of Assam’s connection to nature and culture. The Pre-Wedding Feasts Juron & Tel Diya These ceremonies mark the beginning of wedding celebrations. Guests are welcomed with pi...

Khar is a traditional Assamese dish made with an alkaline extract from burnt banana peel (bhim kol). It’s a unique culinary practice that balances flavour and wellness — representing the earthy simplicity of Assam’s food culture .  If Assamese cuisine had a heartbeat, it would be khar. More than just a dish, khar is a technique, a flavour, and a tradition that has shaped Assamese food for generations. Cooked in almost every household, from the Brahmaputra plains to the hilly villages, khar captures Assam’s philosophy of simple, earthy, and nourishing food. Let’s dive into the art of cooking khar — how it’s made, why it’s special, and what it says about Assam’s timeless relationship with nature. What is Khar? Khar is both an ingredient and a category of dishes unique to Assamese cuisine. It’s made using the alkaline extract of burnt banana peel — usually from the indigenous variety called bhim kol (a large plantain). The extract, called kol khar , acts as a natural cleanser and sof...

  The Secret Ingredients: Local Herbs and Spices That Define Assamese Flavours. Assamese herbs and spices are unique of its kind. When you step into an Assamese kitchen, the aroma is unlike anywhere else in India. It’s subtle yet deep — earthy greens simmering in mustard oil, the faint sourness of fermented bamboo shoot, and the warmth of fresh herbs gathered just moments ago. The traditional Assamese cuisine doesn’t rely on heavy garam masalas or rich gravies; its beauty lies in its simplicity — in the way fresh herbs and local spices capture the very essence of Assam’s rivers, fields, and forests. In this post, let’s explore some of the unique herbs and spices that give Assamese food its identity — ingredients that make each dish a story of the land itself. Manimuni (Asiatic Pennywory / Centella Asiatica) A humble creeping herb found near ponds and gardens, manimuni is a cornerstone of Assamese home cooking. It has a mild bitterness and an earthy aroma that refreshes the palate....

  Pressure cooker is one of the most useful and common kitchen tool which is used in a regular basis in many Indian kitchen. It works on the principal of using steam under high pressure to cook food quickly and efficiently. It is mostly used by working women as it reduces cooking time. This simple device has brought convenience, economy and health benefits to modern cooking. Some of the benefits of using pressure cooker are as follows: Benefits of using pressure cooker: Saves time The main advantage of using pressure cooker is that it saves cooking time. In a pressure cooker the water boils at a higher temperature under pressure, as a result food cooks faster than in any ordinary pots. This makes it very helpful for working individuals who need to prepare meals quickly. Saves energy  Another advantage of using pressure cooker is saving energy. Since the cooking time is reduced, less electricity, gas or firewood is consumed. This makes pressure cooker an economical and eco-fri...

Assam soft rice or Kumol saul is instant soft rice that requires no cooking. Kumol saul is a glutinous rice found in Assam which is pre cooked and sun dried. It is also known as magic rice as it can be prepared in minutes by just soaking in water. Kumol saul is mostly served with boiled milk or curd , banana and jaggery. Although it's a breakfast recipe but kumol saul jolpan is also served to guests specially during bihu festivals. This Assam soft rice or Kumol saul got geographical indications (GI) tag in the year 2018.   Jolpan is an Assamese word which means snacks which are often served in breakfast. Below is the recipe of Kumol saul jolpan : Kumol Saul Jolpan: 📎 Course : Breakfast   📎Cuisine :  Assamese  🔪Preparation Time :  25 minutes ♨Cooking Time : 0 minutes 🕞Total : 25 minutes 🍴Servings :  2 INGREDIENTS: 1 1/2 cup kumol saul 1 cup curd 1/2 cup jaggery  1/2 cup cream (optional) METHOD: Soak kumol saul in warm water for 15-20 minutes...

   Banana flower or Koldil in Assamese is used as a vegetable which is very rich in iron, fiber, antioxidant and many other vitamins and minerals. We can cook banana flower like any other vegetable but today I'm going to share boiled banana flower recipe with zero oil. We can serve this banana flower recipe with rice in lunch or dinner. Before the recipe, here are some of the benefits of eating banana flower : As banana flower is rich in iron, consuming banana flower can help in increasing level of hemoglobin and the production of red blood cells. As banana flower contains fiber, it can help in digestion. As a good source of potassium, it can help to protect the heart. Vitamin A and C in banana flower helps support the immune system. As it is low in calories, its good for weight lose.  Boiled Banana Flower: 📎 Course :  Main course 📎Cuisine :  Assamese  🔪Preparation Time :  15 minutes ♨Cooking Time : 25  minutes 🕞Total : 4 0 minutes 🍴Servin...

  Here I am back after a long time. Today I am going to share a simple recipe of Pork Curry . Its an Assamese style pork curry where I cooked it with elephant apple . Serve this tasty pork curry with rice in lunch or dinner. Dillenia Indica   commonly known as Elephant  Apple   or Ou tenga   is a fruit ,  sour in taste and very native to Assamese cuisine. Ou tenga contains vitamins C and E along with vitamin B complex and potassium. It also contains antioxidants. Elephant apple is generally used in Assamese cuisine to make fish curries. Pork with Ou Tenga or Elephant Apple: 📎 Course :  Main course 📎Cuisine :  Assamese  🔪Preparation Time :  10 minutes ♨Cooking Time :  30 minutes 🕞Total :  40 minutes 🍴Servings : 4 INGREDIENTS: 500 gms pork 1 elephant apple or ou tenga  1/2 tbsp ginger-garlic paste 1 onion, chopped Chopped green chillies (3-4) or bhoot jolokia * amount of chillies according to your taste...

Dillenia Indica commonly known as Elephant  Apple or  Ou tenga  is a fruit ,  sour in taste and very native to Assamese cuisine. Ou tenga contains vitamins C and E along with vitamin B complex and potassium. It also contains antioxidants. Elephant apple is generally used in Assamese cuisine to make fish curries. Dates contains several vitamins, minerals, fiber and antioxidants. Dried dates are a good source of magnesium, calcium, iron and potassium. However dried dates are high in calories. Today I am going to share a chutney made from elephant apple and dried dates . I made this chutney for my office party. It was served with alu and methi parathas togather with peanut chutney.   Here is the recipe: ELEPHANT APPLE AND DATES CHUTNEY / OU TENGA CHUTNEY: INGREDIENTS: 1 elephant apple 1 cup dried dates  1 cup water  1/2 cup jaggery  1/2 cup suger  1/2 tsp black cumin or kala jeera seeds 1 tsp red chilli powder 1/2 tsp cumin powder 1/2 tsp corian...

 If you are looking for a best homestay in Guwahati, then I will highly recommend to check out the  Alpine retreat homestay, a lovely urban apartment at the right of the  heart of the area.  During our last visit to Guwahati, we had decided to stay at a homestay instead of staying in a hotel. The reason of choosing a homestay over a hotel is that we wanted a homely atmosphere and a homestay is a kind of accommodation where tourists are treated like guests, not clients and they are given rooms to stay together with the host family in the same house. A homestay is after all someone's home. In homestay we don't have to confined in a single room just like in a hotel. As the American novelist Edgar Watson Howe beautifully quoted  "To be an ideal guest, stay at home. ".  Alpine retreat is a lovely urban apartment that provides homestay with patio. Just 4.5 km from Paltan Bazar railway station, located on the G.S road,  Alpine retreat is easily accessible an...

  Spiny arum (scientific name : lasia spinosa) is known as sengmora in Assamese . Sengmora is a green leafy vegetable found mostly on wild are rich in dietary fiber and antioxidant. These leaves has a little bitter taste but it goes well when cooked with pork and fish. Today I'm going to share a simple recipe where I cooked sengmora with pork. Serve this recipe as a side dish with rice in the main course.  Pork with Sengmora : 📎 Course :  Main course 📎Cuisine :  Assamese  🔪Preparation Time :  10 minutes ♨Cooking Time :  30 minutes 🕞Total :  40 minutes 🍴Servings :  2 INGREDIENTS: 500 gms pork 1 bunch of sengmora xaak 1/2 tbsp ginger-garlic paste 1 onion, chopped 1 tbsp soy sauch Chopped green chillies (3-4) or bhoot jolokia * amount of chillies according to your taste  1 chopped tomato  2 tbsp mustard oil Salt to taste METHOD: Cut pork into cube sized pieces. Wash under running water. In a pressure cooker boil pork for 2 whistl...