rumi's kitchen

   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...

 Jute leaves are rich in vitamin E,  A and C. Boiled jute leaves is a very simple yet tasty recipe that can be served as a side dish with rice in lunch. Use less bitter variety of jute leaves for this recipe.  Also try : Stir fried jute leaves Jute leaves fritters Boiled Jute Leaves : 📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes INGREDIENTS:  A bunch of  tender jute leaves picked from the tip with stems   1 tbsp grated and fermented bamboo shoots (khorisa)    2-3 cups of water  2 green chillies  1/2 tsp mustard oil *  salt to taste  * If you don't like mustard oil, use olive oil.  METHOD: Wash jute leaves with stems under running water.  Cut the chillies lengthwise.  Boil 2-3 cups of water in a pan. Add jute leaves and green chillies.  Add salt and bring to boil.  When the jute leaves become soft and tender, add ferm...

 Hello everyone!  Hope you all are feeling well.  As the summer is here, it is better to eat light food which is not too hot and spicy for a healthy tummy, specially during day time. Cooking in summer is again a very stressful duty. So,  it is better to cook quick meal to avoid the hot kitchen during summer and to satisfy your belly. At this period of summer season traditional Assamese meal is really good to eat. Assamese food is less spicy and less oily and that's why is very healthy. One of the seasonal leafy vegetable found during summer is jute leaves .  Jute   is an edible leafy vegetable, rich in vitamins and fiber. Jute in  Assamese  called  Mora xaak .  Today I'm going to share a simple and quick jute leaves recipe. In Assamese cuisine we knot 2-3 tender leaves of jute leaves with stems together, and then fried it in mustard oil.Thereafter we sprinkle some khar upon the fried knotted jute leaves.  As khar recipe is served a...

  Jute  is an edible leafy vegetable, rich in vitamins and fiber. Jute in  Assamese  called Mora xaak .   Jute leaves can be added in lentil soup. I add knotted jute leaves in lentil curry. We can make  Khar recipe with jute leaves.  Today I'm going to share a fritter recipe of jute leaves.  Also check : Malabar Spinach Fritters Pumpkin leaves fritters  Night flowering jasmine leaves fritters Assamese Style Jute Leaves Fritters ( Mora Xaakor Bor) : 📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes INGREDIENTS:  5-6 tender leaves of jute leaves picked from the tip with stems   1/2 cup chickpea flour   1 tbsp rice flour or semolina    1/4 tbsp cumin powder    1/4 tbsp coriander powder    1/4 tbsp red chilli powder   salt to taste   oil to fry METHOD: Wash jute leaves with stems under running w...

  Roasted corn is a popular street food in India. Corn are available in India during monsoon season. During this period, street vendors are seen selling roasted corns which they usually roast on coal fire.  Corn can also be boiled, grilled, broiled, microwave or steamed. Corn is a versatile vegetable and because of its outstanding health benefits, corn is liked by many. Corn is high in fibre content. Corn is a good source of antioxidants and contains valuable B vitamins. It contains essential minerals such as zinc,  magnesium, iron, copper and magnesium.  Here's how to make roasted corn on the gas stove. Some salt, red chilli powder and squirt of lemon juice can make it more flavourful.  Roasted corn on the cob : 📎 Course :  Street food  📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes 🍴Servings :  2 INGREDIENTS: 2 ears of corn  1 lemon sliced into half  1/...

  Tutti frutti are bright coloured (red, green or yellow) sweet in taste, small cubical pieces made from raw papaya. These tutti frutti are used in cakes, cookies, ice cream and in desserts. Tutti frutti can also be prepared from watermelon . The sweet red flesh part of watermelon is very popular but actually the whole part of watermelon is edible including its rind.  Watermelon rind can be used for making tutti frutti. Peel and discard the green part from the watermelon rinds using a sharp knife. Then make small cubical pieces of it. Use any colour of your choice. Here I have used orange food colour and the final product is just awesome. Get the full recipe below : Also try : Watermelon Juice Watermelon Ice Pops Watermelon Ice Cubes Easy Tutti Frutti Recipe Made From Watermelon   🔪Preparation Time :  30 minute ♨Cooking Time :  30 minutes 🕞Total :  1 hour  INGREDIENTS: 1 watermelon (1 kg weight)  2 cups of water  2 cups of sugar ...

 Ginger root or ginger is widely used as a spice in different cuisines of the world. Ginger has some medicinal values too and used to cure many health problems since ancient times. Gingerol is a powerful anti-inflammatory and antioxidant substance which is present in ginger. It may help in the treatment of nausea, indigestion problem, weight loss and lowering blood sugar.  Dry ginger are fresh ginger dried under direct sunlight or in microwave. Unlike fresh ginger dry ginger can be used as a spice and also as a home remedy in treating different health issues. Dry ginger are easy to prepare and easy to store. You can easily prepare it at home.   In this dried ginger recipe I am using Moran ginger (মৰান আদা), a type of ginger found in Assam in which it is believed to have more medicinal value than simple white ginger. If you don't have moran ginger, you can use any type of ginger available in your place.  Sun-dried Ginger Recipe : INGREDIENTS: 500 gms of fresh gin...

  Hello everyone ! I am back after a long time. As I was tested Covid-19 positive last October, so this break was much needed. But as I am back now, I will try to write new blog posts every week on different interesting and amazing food and recipe topics of Assamese cuisine.  As the second phrase of Covid has begun in many countries, we need to be more careful now and should follow strictly the guidances provided by World Health Organisation to protect ourselves and the people around us from caronavirus.  Here is a quick look at the precautions we need to follow strictly to prevent the spread of Covid-19: Keep physical distancing and wear a mask in public  where physical distancing is not possible.  Clean your hands often with soap and water. Use hand sanitizer and carry a hand sanitizer with you while going out.  Maintain a safe distance from person who is sneezing and coughing.  Don't touch your eyes, nose and mouth.  Seek medical attention if y...

  Mati mahor dail or split black gram is very widely used in Assamese cuisine. Rich in protein, fat and carbohydrates, split black gram is used in Assamese cuisine in many different dishes. Mati mahor khar (black gram khar), sobai jwng oma gwran jwng (smoked pork with black gram), sobai jwng dao bedor (chicken with black lentil) are few recipes of black gram of Assamese cuisine.  Assamese style mati mahor dail omita aru ada paat diya (Black gram with papaya and ginger leaves) is a simple black gram recipe  that can be served in main course with steamed rice. The use of ginger leaves make the curry extremely aromatic.  Ginger is one of the most widely used spice world wide. Ginger leaves (ada paat) are edible leaves. Ginger leaves have a less pungent ginger flavour and are commonly used as a spice. But ginger leaves are tough to chew and therefore sliced or chopped before adding into any curry. Ginger leaves are used in dishes just to enhance the flavour of the curry...

  Capsicum also known as bell pepper  available in red, yellow and green colours are cultivated worldwide and used in many cuisines. Capsicum can be eaten raw and cooked. It can be stir fried, stuffed and roasted. Capsicum fritters are very tasty and very easy to prepare. Pieces of capsicum are dipped into a spicy chickpea batter and then fried till golden brown or till crisp. Capsicum fritters can be served as a snack or as a side dish with rice in lunch or dinner.  Beside taste capsicum is a great source of fiber, vitamin A, vitamin C, manganese and potassium. Here in this recipe I have used green colour capsicum.  Capsicum Fritters | Bell Pepper Fritters  📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  10 minutes  🕞Total :  15 minutes INGREDIENTS:  1 green capsicum   1/2 cup chickpea flour   1 tbsp rice flour or semolina    1/4 tbsp cumin powder    1/4 tbsp coriander ...

  Malabar spinach is known as puroi xaak in Assamese and pui shaak in Bengali. Malabar spinach is also known as basella alba, which is a vine with sort stems and thick heart shaped leaves. There are two varieties of malabar spinach - green and red. Malabar spinach is rich in vitamin A and C, iron and calcium.  The one that I am using in this recipe has green leaves with reddish purple stems. The stems of Malabar spinach is soft and hence are used as a vegetable together with its leaves. Puroi Xaak Bhaji | Stir Fried Malabar Spinach  INGREDIENTS : 1 bunch of malabar spinach  1 potato  1 eggplant or brinjal   2 green chillies, chopped 1 onion, chopped  1/2 tsp turmeric powder   2 tbsp mustard oil salt to taste METHOD: Wash malabar spinach leaves with stems under running water. With the help of a sharp knife gently remove the thorns. Roughly chop the leaves and cut the stems in 2" long. Peel potato and cut into pieces. Keep aside  Wa...

Pav bhaji is an Indian street food that consists of soft buns and thick vegetable curry topped with generous amount of butter. Pav means bun and bhaji means curry.  Pav bhaji is very easy to prepare and you can easily prepare it at home. For making the curry you can use vegetables like carrots, peas, capsicums, onions, tomatoes and potatoes. Here in this recipe I have used only potatoes. You can use any vegetable of your choice but the curry must be very thick. You can not eat pav bhaji with spoons because you need to tear the bun just like you eat roti(Indian bread) with your fingers and then you have to dip it into the curry and then put it into the mouth.  Pav Bhaji | Buns with Curry  📎 Course : Street food  📎Cuisine :  Indian 🔪Preparation Time :  15 minutes ♨Cooking Time :  20 minutes 🕞Total :  35 minutes 🍴Servings :  2-3 INGREDIENTS: 4 pav buns  2 potatoes  2 finely chopped red onions  2 chopped tomatoes...

These  crispy grated taro root fry  can be serve as a side dish with the main course or as a snack. Taro root in Assamese is called  Kosu  and in Hindi is called  Arbi .  Taro root is a starchy root vegetable with brown outer skin and white flesh inside. The texture of taro root is similar to potatoes and has a mildly sweet taste when cooked. In Assamese cuisine taro root is cooked with fish and added to lentil curry ( dal ).  Mashed taro root or kosu pitika  is a very delicious  pitika recipe where taro root is boiled and then mashed just like mashed potatoes.  Taro root is a great source of dietary fiber and other nutrients. Taro root is a common kitchen ingredient in Assamese cuisine but you cannot consume it raw. It must be cooked properly in order to remove the irritating oxalate. Crispy Grated Taro Root Fry| Kosu Bhujia | Arbi Bhujia  📎 Course :  Side dish / snack  📎Cuisine :  Indian ...

Teasel gourd or spine gourd is a vegetable available during monsoon and summer seasons and found in India and some parts of South Asia. It's binomial name is Momordica dioica. In Assamese it is called bhat-kerala (ভাত কেৰেলা). In Assamese cuisine teasel gourd is cooked in many ways. It is stir fried with potatoes, boiled and mashed with potatoes, pumpkin or eggs. Stuffed teasel gourd or bhatkerelar pur is a very tasty teasel gourd recipe stuffed with spicy potato mixture and then dipped into the spicy chickpea flour batter and then fried till golden brown. Stuffed Teasel Gourd (Click for the recipe) Teasel gourds are oval shaped bright green to yellow coloured vegetable that covered with small hair like thick layer. Teasel gourd is soft from inside with seeds that are cream to brown colour and can be consumed with skin and seeds after cooking. Teasel gourd is considered as a healthy vegetable and also is  low in calorie. The average nutritional value per 100 gms of...

Muffin is a form of bread but looked like a cupcake. Muffins can be sweet or savory. Herbs and cheese muffins are great savoury muffins that can be served in breakfast. You can use any herb of your choice to make this muffin and adding cheese makes it absolutely delicious. I am a kind of person who loves to make simple recipes with simple ingredients. You can check my blog, there is not a single complicated recipe.  I don't try any recipe that looks complicated.  I like to use whatever I have in my kitchen and always look for alternative ingredients available in my kitchen. In this muffin recipe I have used some Indian pennywort leaves also known as Asiatic pennywort. In Assamese these leaves are called 'bor manimuni'. It's scientific name is Centella asiatica. I grew these in my little kitchen garden. Together with this herb I have also used some leaves of  lemon basil. Indian pennywort  The recipe of herbs and cheese muffin is very simple. You ...

Panipuri is one of the most popular street food in India. In every streets of India you can find a panipuri vendor. Panipuri is also known as    golgappa or phuchka. Panipuri is  a kind of snack that consists of round shaped hollow balls (puri), spicy mashed potatoes with chickpeas and spicy tamarind water. The round shaped hollow balls are very crispy, which are stuffed with spicy mashed potatoes and then dipped into the spicy tamarind water. These hollow crispy balls are made from all purpose flour(maida) and semolina(suji). Actually for me it's very difficult to make perfect crisp balls at home. Therefore I sometime bought the 'papad' for making panipuri hollow balls from the store. You only need to fry the papad in oil. These hollow puris in the picture were bought from the store and I just fried those in oil to get perfect round shaped crispy hollow balls. Making spicy mashed potatoes is very easy. Boiled potatoes are mashed with different...

Turkey berry or solanum torvum in Assamese is called hati bhekuri or tita bhekuri (হাতী ভেকুৰী/তিতা ভেকুৰী).  Turkey berries are small, many seeded, smooth and circular shaped fruits. They are green in colour when young and turn yellowish green when mature. The taste of turkey berry is bitter but used in many food items for its health benefits. Among different health benefits turkey berries are good for diabetic patients, healing of colds and flu, prevents intestinal worms, treatment of anemia, regulate menstrual problems etc. Tita bhekuri  Mashed Potatoes With Turkey Berries / Assamese Style Aloo Aru Hati Bhakuri Pitika  📎 Course : Appetizer 📎Cuisine : Assamese  🔪Preparation Time :  5 minutes  ♨Cooking Time :  10 minutes  🕞Total :  15 minutes 🍴Servings :  2 INGRRDIENTS: 15-20 turkey berries  1 big potato  2-3 green chillies  1 tbsp mustard oil  1chopped small onion (optional)...

Doi potol or potol posto is a Bengali style pointed gourd curry recipe where pointed gourd is cooked with curd and poppy seeds paste. This is a very popular recipe and often served in marriage parties. This recipe is a very spicy recipe cooked in a thick curd based gravy. Here in my recipe I have used minimum spices but you can adjust the amount of spices according to your choice. This recipe can be served as a side dish with the main course. Doi Potol / Potol Posto  📎 Course :  Main course/ Side dish 📎Cuisine :  Bengali  🔪Preparation Time :  15 minutes ♨Cooking Time :  30 minutes 🕞Total :  45 minutes 🍴Servings : 4 INGREDIENTS: 8 pointed gourd or potol  1 cup curd  1 tbsp chickpea flour or besan  1 tbsp poppy seeds and mustard seeds paste  1/2 tsp ginger garlic paste  1/2 tsp turmeric powder 1/2 tsp cumin powder  1/2 tsp coriander powder  1/2 tsp red chilli powder  1/2 tsp ...

Stuffed tomatoes are tomatoes stuffed with spicy potato stuffing. The recipe is very simple. Make sure to use ripe and firm tomatoes of same size. Stuffed Tomatoes  📎 Course :  Snack 📎Cuisine :  Indian  🔪Preparation Time :  15 minutes ♨Cooking Time :  15 minutes 🕞Total :  30 minutes INGREDIENTS: 2 big red tomatoes  For stuffing : 1 big potato  1 onion finely chopped 1/2 tsp cumin powder  1/2 tsp coriander powder  1/2 tsp red chilli powder 1/2 tbsp  mustard sauce 2 finely chopped green chillies  1/4 cup chopped coriander leaves  1 piece of cheese cube  Salt to taste METHOD: Boil potato.  Peel off the skin and mash it completely.   Add finely chopped onion, cumin powder, coriander powder, salt and red chilli powder, chopped green chillies and chopped coriander leaves  Mix everything well.  Add mustard sauce an...

Dhokla is a Gujarati recipe made from gram flour or besan. It is generally served as a snack. Here is a easy dhokla recipe I'm going to share today. Easy Dhokla Recipe 📎 Course :  Snack  📎Cuisine :  Indian/ Gujarati  🔪Preparation Time : 1 hour    15 minutes ♨Cooking Time :  15 minutes 🕞Total : 1 hour 30 minutes INGREDIENTS: 1 cup besan (gram flour)  1 cup water or as required  1+ 1/2 tbsp lemon juice  1 pinch turmeric powder  1/3 tbsp cumin powder (jeera) 3/4 tbsp baking soda  1 tbsp refined vegetable oil  1 tsp mustard seeds  2 sliced green chillies  12-15 curry leaves  Salt to taste  METHOD: In a large bowl take gram flour.  Add 1/2 tsp of salt, turmeric powder, cumin powder, baking soda and lemon juice.  Add water and mix all the ingredients well.  Allow the batter to ferment for 1 hour.  After one hour grease the utensil wit...