rumi's kitchen

  Aloo ko achar is a famous Nepali dish. Aloo ko achar means potato pickle. It's a kind of instant potato pickle or potato salad  where boiled potato pieces are mixed with different spices and served as a snack or as a side dish with main course.  For the first time I tasted this Nepali style potato salad in a picnic lunch few years back. The dish is also known as  Nepali chutney in my place. I liked the taste very much and so we kept that item in the menu of my brother's marriage party later.  The recipe is actually very simple. Boiled potatoes are peeled, chopped and then mixed with roasted black sesame seeds and other spices. Some also add sliced onion, cucumber and reddish. But I have added only onion here. I also added boiled chickpeas. Check the recipe below : Nepali Style Potato Salad Recipe | Aloo Ko Achar   📎 Course :  Snack / Side Dish  📎Cuisine :  Nepali 🔪Preparation Time :  10 minutes ♨Cooking Time :  15 minut...

Groundnut chutney or peanut chutney is served usually with Idli or Dosa in South Indian cuisine. But we can also serve this groundnut chutney with other Indian dishes. Here in this recipe I am not using coconut neither I am using tamarind as I like it that way. It's very easy to prepare and tastes creamy and delicious. You can also check my another recipe of  Peanut Chutney(click here) . Groundnut Chutney : Chutney Recipe for Idli and Dosa 📎 Course :  Side dish/Dip 📎Cuisine :  Indian 🔪Preparation Time : 15 minutes INGREDIENTS: 1/2 cup ground nuts  2 green chillies  1 medium sized red onion, chopped  1 tbsp chickpea legume  1/2 tsp mustard seeds  1 sprig curry leaves  Salt to taste  water if required METHOD: Soak ground nuts in water for 10 minutes. Remove skin.  Heat 1 tbsp oil.  Add mustard seeds and chickpea legumes. When crackling add curry leaves, Green chillies and chopped oni...

Momos chutney is a red hot chutney made with ripe tomatoes, dry red chilies and garlic is a must dip to serve with momos. Momos are steamed dumplings made from wheat or all purpose flour stuffed with pork, chicken or vegetable. Today I made some steamed momos and chutney.  Here is the recipe of chutney.  Momos Chutney Recipe  📎 Course :  Chutney/Dip 📎Cuisine :  Indo Chinese  🔪Preparation Time :  5 minutes   ♨Cooking Time :  5   minutes 🕞Total :  10 minutes INGREDIENTS: 2 big tomatoes  2 dry red chilies  5-6 garlic cloves  1 small piece of ginger  pinch of sugar Salt to taste 1 tsp of vinegar   1 tsp cooking oil  METHOD: In a large pan boil 2 cups of water. Add tomatoes and dry red chillies.  Boil for 5 minutes or until the tomatoes become tender.  Remove from heat and let it become cool.  Once it is cooled down, remove the skin of the tomatoes a...

Pudina chutney is a very easy chutney recipe.  During summer,  mint chutney made with raw mango is a delicious condiment that can be served not only with rice platter but also with samosas, pakoras etc.  Mint Chutney / Pudina Chutney   📎 Course :  Side dish/Dip 📎Cuisine :  Indian 🔪Preparation Time :  5 minutes INGREDIENTS: 1 bunch of mint leaves 2 green chillies  1 medium sized raw mango  pinch of sugar Salt to taste  water if required METHOD: Peel the raw mango and discard the seed. Now cut the flesh into cube sized pieces.  Wash mint leaves under running water.  In a small chutney making jar of a grinder or food processor take all the ingredients. Now grind it in a fine paste. Taste and adjust the salt or sugar according to your taste .

Kacha aamor tok or raw mango chutney is a perfect side dish in summer.  As mango is the king of fruits and is available only during summer, you can take the advantage of it and made delicious mango recipes during this season. In my place mangoes are not ripe yet.  Raw mango has a sour taste and I like to eat it by grating and mixing salt and chilli. I made this simple mango chutney yesterday and today I'm going to share it's simple recipe with you. This raw mango chutney is sweet and sour and can be served as a side dish with rice or roti at lunch or dinner. Kacha Aamor Tok / Raw Mango Chutney  📎 Course :  side dish  📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time : 25   minutes 🕞Total :  30 minutes 🍴Servings :  3-4 INGREDIENTS:  4 raw mangoes   1/2 cup jaggery  1 cup suger 1/2 tsp turmeric powder   1/2 tsp cumin powder   1 tsp red chilli powder ...

Mosondori leaves are known as heart leaves because of its heart shape. Modondori have many  medicinal value  and are used as a vegetable in Assamese cuisine. Today I'm going to share a simple recipe of mosondori. Mosondori patot diya or heart leaves cooked in banana leaf. Serve this recipe as a side dish with rice. Here in this recipe I'm using khar.    If you don't like khar or you don't have khar, skip khar. * To know how to prepare khar  Click here. Assamese Style Heart Leaves Cooked in Banana Leaf (Mosondori Patot Diya)  📎 Course :  Side dish.  📎Cuisine : Assamese  🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minuted 🕞Total :  20 minutes INGREDIENTS: 1 bunch of heart leaves 4-5 garlic cloves 2 green chillies 1 tbsp khar 1 tbsp mustard oil banana leaf salt to taste METHOD: Wash heart leaves under running water. In a bowl take heart leaves,  garlic cloves and  gr...

Colocasia chutney or kosuthurir chutney is a very delicious chutney recipe of Assamese cuisine.  Colocasia is a tropical plant found in Assam. It has many varieties. Here in this recipe I'm using small colocasia plant's leaves with stems. This chutney is sour in taste. Here in this recipe I'm using modhuxulung leaves and tomato as souring agent. You can use any other  souring agent of your choice. Serve as a side dish in lunch or dinner. 📎 Course :  Side dish 📎Cuisine :  Assamese   🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes 🍴Servings :  4 INGREDIENTS: A bunch of colocasia leaves with stems  A bunch of modhuxulung leaves 1 big tomato or 10-15 cheery tomatoes 4-5 green chillies 1 tbsp vegetable oil pinch of turmeric 1/2 tsp  panch phoron salt to taste METHOD : Wash colocasia leaves with stems under running water. With the help of a sharp knife gently rem...

Try this delicious hot, sweet and sour elephant apple chutney. Serve as a side dish with rice or roti.  📎 Course :  side dish /dip 📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  15   minutes 🕞Total :  20 minutes 🍴Servings :  3-4 INGREDIENTS:  1 elephant apple  1/2 cup jaggery  1 cup suger 1/2 tsp turmeric powder   1/2 tsp cumin powder   1 tsp red chilli powder  2-3 bay leaves   2 dry red chilies  2 cups of water   tbsp vegetable oil 1/2 cup raisins, cashew nuts and dates  METHOD: Remove the petals of elephant apple. Cut the edible soft petals into small pieces. Wash under running water.  In a pressure cooker take the elephant apple pieces . Add 2 cups of water. Close the lid. In high heat cook for  3-4 whistles. Remove from heat. Let the cooker open itself. Remove the seeds from dates and cut into pieces....

This green chutney  is a speciality of winter season made from fresh coriander leaves and green olives . I like this chutney with pakoras (fritters). But it can also be served with french fries, nuggets and momos.  This chutney can also be served as a side dish with any Indian meal. Green Chutney Recipe: 📎 Course :  side dish /dip 📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time : 0   minutes 🕞Total :  5 minutes 🍴Servings :  3-4 INFREDIENTS:  1 cup chopped coriander leaves  2 mature green olives  2 green chillies  1 small piece of ginger  Salt to taste METHOD: In a blender jar take all the ingredients.  Add little water if required. Blend it in a smooth paste. Now  the green chutney is ready to serve.  *You can add more chillies if you like . It's taste is little hot little sour. You can add little vinegar if you want to store it for a couple ...

An Indian meal is incomplete without a chutney . Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc.  Chutney recipes are very easy to prepare.  Most of the chutney recipes are prepared by grinding and are basically made from raw vegetables. Today I'm going to share a Peanut and Curry Leaves Chutney recipe which don't required any cooking. Serve this recipe at lunch or dinner with main course or with samosa or pakora in the evening with tea.  Peanut and Curry Leaves Chutney  📎 Course :  Side dish 📎Cuisine :  Indian 🔪Preparation Time :  15 minutes INGREDIENTS: 1 cup peanuts 1 bunch of curry leaves  5-6 green chillies  4-5 long coriander leaves  Salt to taste  water if required METHOD: Wash curry leaves under running ...

There are many different  Mint chutney recipes but my favourite one is with Mint chutney with  raw mango or unripe mango. As the unripe mango is tangy in taste,  the taste of this mint chutney is also tangy. The mint in the chutney gives a nice aromatic flavour.  The chillies used in the chutney makes it hot.  So this  Mint Chutney with Raw Mango and Ghost Chilli (Podina, Kaccha Aam and Bhut Jolokia Chutney) is a hot and sour chutney with a strong mint smell which automatically brings water to our mouth on the very mention of it.  Mint Chutney with Raw Mango and Ghost Chilli (Podina, Kaccha Aam and Bhut Jolokia Chutney)  📎 Course :  Side dish 📎Cuisine :  Indian 🔪Preparation Time : 10 minutes INGREDIENTS: 1 cup finely chopped mint leaves 1 small ghost chilli * 1 medium sized raw mango  pinch of sugar Salt to taste  water if required *if you don't have ghost chilli, use green chillies. ...

Polygonum microcephalum is a green leafy vegetable found in  Assam.  It is called  'modhuxulung ' in  Assamese  . It is sour in taste specially used in making sour lentil soups and sour fish curries. Modhuxulung is a bushy tree with tiny white flowers. Modhuxulung flowers  We have a modhuxulung tree at our home. We do not consume it's flowers but it's leaves are edible and I often use it's leaves as a souring agent in making Assamese sour fish curry.  Modhuxulung leaves Today I am going to share a simple chutney recipe using modhuxulung leaves. Modhuxulung leaves are found in Assam only and I don't know about it's existence in any other place in this globe.  So if you don't have modhuxulung leaves, instead of modhuxulung leaves you can use any leaves which has a little sour taste. This chutney can be served as a side dish with rice or roti (Indian bread) but it can also be served with fritters . Assamese cuisine is less spi...

Indian gooseberry or amla (in Hindi) or amlokhi (in Assamese)  are fruits which are low in calories are a good source of essential nutrients like vitamin C and A,  manganese and dietary fiber.  Indian gooseberry chutney is a simple raw chutney that can be served with fritters, or as a side dish with rice or roti. Indian gooseberry chutney / Amla chutney/ Amlokhi chutney 📎 Course :  side dish /dip 📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  0   minutes 🕞Total :  5 minutes 🍴Servings :  3-4 Ingredients : (for one bowl)  5-6 mature Indian gooseberries 1 tbsp grated coconut  10-12 peanuts  10-15 curry leaves  2 green chillies  a little piece of ginger  salt to taste  Method: First we need to de-seed the Indian gooseberries and then chop it.  Soak peanuts in lukewarm water for 10 minutes. Combine all the above ingredients in a mixture an...

Elephant Apple is known as Ou tenga in Assamese. It's scientific name  is  Dillenia Indica . Elephant apple is sour in taste and very native to Assamese cuisine . Elephant apple is generally used in Assamese cuisine to make fish curries. Pickle can be made from elephant apple.  It can also be consumed as raw by making a raw elephant apple chutney. Some people dry it's petals and then grind it and preserve it in bottles and then use it in making recipes like pork with dry grounded ou tenga.  elephant apple  I'm sharing a recipe of  elephant apple chutney which can be served with rice or roti as a side dish.  This chutney can also be served with fritters. ELEPHANT APPLE CHUTNEY / OU TENGA CHUTNEY: INGREDIENTS: 1 elephant apple 1/2 cup jaggery  1/2 cup suger  1/2 tsp cumin seeds 1 tsp red chilli powder 1 bay leaf 2 dry red chilies 2 cups of water  1 tbsp vegetable oil ** dry fruits like raisins , cashew nuts,...

Raw tomatoes or green tomatoes  are the tomatoes which are unripe or still green in colour. Raw Tomatoes contains antioxidant and vitamin C which is good for health. Here in this post I'm going to share two raw tomatoes or green tomatoes chutney  which can be served as a side dish with steamed rice.  Green tomatoes chutney with mustard seeds paste : INGREDIENTS: 2 green tomatoes 2-3 green chillies  1/3 tbsp nigella  seeds ( Kala jeera)  1/3 tbsp cumin powder  1/3 tbsp red chilli powder  1/3 tbsp turmeric powder  1 bay leaf 2 tbsp yellow mustard seeds  1-2 tbsp mustard oil  little chopped coriander leaves  salt to taste  METHOD: Soak yellow mustard seeds in warm water for at least half an hour. Drain and make a fine paste. Keep aside.  Wash green tomatoes under running water .  Chop roughly.  In a pan heat mustard oil. Add bay leaf and nigella seeds. When crackling add...

Black mustard seeds  Today's recipe is about a chutney made from black mustard seeds. Many of you may have tasted yellow mustard seeds' chutney but have you ever tasted black mustard seeds' chutney ? Well,  Black mustard seeds  taste little bitter than yellow mustard seeds. There are two different black mustard seeds' chutney. One is called panitenga and the other is called kharoli  in Assamese. The taste of panitenga is not bitter but little tangy and very strong and the taste of kharoli is also not bitter but has a strong mustard flavour. Black mustard seeds are used to produce mustard oil. Mustard oil is an integral part of  Assamese cuisine.  Assamese people use mustard oil in everyday cooking. They also use raw mustard oil in salads and  pitikas . We can say mustard oil is an Assamese version of olive oil. But mustard oil has a strong smell and taste and therefore everyone may not like to consume it as raw. Panitenga and kharoli  are ...