rumi's kitchen

 A special lunch platter consisting of beetroot rice, spicy chicken curry and shahi paneer.  Try this lunch menu on Sunday or on a special occasion. Beetroot rice, spicy chicken curry and shahi paneer can make a great combination. You can also serve onion salad or vegetable salad with this menu.  Today's lunch platter consists of : 1. Beetroot rice :   Beetroot rice or beetroot pulao is a rice recipe where beetroot is used. It gives a natural reddish color to the dish. Use pressure cooker to save time.  For complete recipe click  here  . 2. Spicy chicken curry : Make this Indian style spicy chicken curry with different Indian spices. For complete recipe click  here  . 3. Shahi paneer : Paneer is Indian cottage cheese which is used in making many dishes. In this shahi paneer recipe, paneer cubes are simmered in rich and creamy white gravy. Get the complete recipe  here  . < previous post

 A simple lunch platter : rice,  masor muri ghonto, chilli pickle and papad.  Today I'm going to share a simple yet delicious lunch platter that consists of a famous Bengali style fish head recipe together with chilli pickle and papad served with rice.  Also check : A simple Assamese rice platter : Matidail (split black gram) , dhekia xaak bhaji (fiddlehead ferns), bhedailotar bor (skunk vine fritters) and ou tenga achar (elephant apple pickle). A simple Assamese Lunch platter : Lofa xaak aru Mass, Bengana logot Masor Petu Bhoja & rice. Today's Lunch Platter Consists Of : 1. Rice : Cooking simple boiled rice is very easy. You can use pressure cooker to save time. 2. Masor muri ghonto : Use big fish's head to make this recipe. I'm using big rohu fish's head in this recipe. Clean and wash the fish head properly under running water. Make 2 or 4 parts of the fish head as you like. Rub with salt and turmeric and then fry in mustard oil before adding it to the cur...

  A simple Assamese Lunch platter :  Lofa xaak aru Mass,  Bengana logot Masor Petu Bhoja & rice. Continuing my post on Assamese style everyday lunch platter,  presenting today a simple Assamese style lunch menu specially for busy people or working women who get very less time for cooking. I prepared this menu on a busy working day. After coming back from work, I prepared this in a very less time.  Today's lunch platter consists of : 1. Boiled rice : It's very easy to cook rice in a pressure cooker. Just rinse the rice properly and put it in the pressure cooker with the proper amount of water. Close the lid and in medium to high heat cook for 1-2 whistle. Remove from heat and let the cooker open itself. Your boiled rice is ready to serve.  2. Fish with lofa xaak : Chinese mellow is called lofa xaak in Assamese. Chinese mellow is a very tasty and very tender leafy vegetable which requires very less time to cook. Here I am using big rohu fish. But you can ...

A simple Assamese rice platter : Matidail (split black gram) , dhekia xaak bhaji (fiddlehead ferns),  bhedailotar bor (skunk vine fritters) and ou tenga achar (elephant apple pickle). What do Assamese people eat for lunch or dinner?  Well, like few other Indian cuisines, Assamese people eat rice as their main food. The main thing that differs Assamese cuisine from other Indian cuisines is the side dishes that are served with rice. Fish is an everyday business. Masor tenga or sour fish curries are very favourite of Assamese people. Varieties of greens and herbs are used as a vegetable or xaak. Khar is an alkali served in the beginning of a meal which is considered as a good home medicine for stomach related problems. Chicken, mutton, duck meat, pork etc. are served together with different dals or lentils.  I am going to share a series of posts about what an Assamese people eat for lunch or dinner, or how an everyday Assamese meal looks like? I begin with a simple rice plat...

  Bottle gourd (Lagenaria siceraria) most commonly known as Lau in Assamese is a vine cultivated for its fruit which is consumed as a vegetable. Bottle gourd is also known as calabash, white-flowered gourd, long melon, New Guinea bean or Tasmania bean in different parts of the world. The young bottle gourd has light green coloured skin and white flesh inside. The young bottle gourd is used as a vegetable. Bottle gourd is harvested mature to be dried and used as a utensil specially in rural areas. These dried bottle gourd are used to store food items like salt, dry fish etc.  Bottle gourd is considered as one of the most healthiest vegetable that contains high water content (about 92%) and is a rich source of vitamin C,  K and calcium. Bottle gourd is low in saturated fat and hence helps lower down bad cholesterol level.  Calabash or bottle gourd are found in variety of shapes. Rounder varieties are called calabash and long bottle shaped varieties are called bottle ...