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Madhusmita Kalita Pathak
Food blogger/Web content writer..
Food blogger/Web content writer..
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Madhusmita's posts

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টেঙেচি শাকৰ লগত মাছৰ টেঙা (Fish cooked in a sour gravy of Sorrel leaves)
টেঙেচি শাকৰ লগত মাছৰ টেঙা  Ingredients: মাছ Fish pieces 5-6 (Take any types of river or sweet water fish) টেঙেচি শাক Indian Sorrel leaves - 2 bunches হালধি গুৰিA pinch of turmeric powder নিমখ Salt to taste মিঠাতেল Mustard Oil  চেনী A pinch of sugar সৰিয়হ গু...

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Lentil fritters cooked with Madhusoleng
মধুসোলেং - মচুৰ দাইলৰ বড়ৰ টেঙা মধুসোলেং: known as Polygonum Chinese or Chinese knotweed.. Ingredients: মচুৰ দাইল 2 handfuls of split red lentils,washed and soaked in water for an hour মধুসোলেং পাত Madhu soleng leaves - 3 cups (chopped) হালধি গুৰিA pinch of...

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ঔ টেঙাৰ আচাৰ
(Ou Tengar achar /Elephant apple pickle)

Ingredients:

ঔ টেঙা Elephant apple - 1(cut into small pieces)

পকা জলকীয়া Red Chilly - as much you want

জলকীয়া গুড়ি Chili powder-2-3 tbsp

সৰিয়হ গুড়ি Mustard seed powder-2-3 tsp

হালধি গুড়ি Turmeric powder - 2 tsp

জিৰা গুড়ি Cumin Powder - 3 tsp

পাচঁ ফোৰণ Panch Furon Powder- 2tsp (Roast Panch Furon on tawa..once cool grind it)

নিমখ Salt- as per your taste

মিঠাতেল Mustard oil- approx-1/2 litre

চিৰিকা Vinegar - 3 tsp

নেমু ৰস Lemon juice - 1/2 cup(optional)

Method:

Wash the elephant apple..carefully cut into small pieces..
In hot water let them boil adding a pinch of turmeric and salt for about 10 minutes. If you want you can add 1/2 cup of lemon juice in boiling water..
Let the Ou tenga pieces become soft.
Remove from the water..drain out the water and let them cool completely
Now rub the Ou Tenga pieces (elephant apple) with salt and turmeric powder and let them sun-dry for 1-2 days.
After two days heat the mustard oil in a deep pan / karhai. When it comes to smoking point switch off the flame and add panch phoron, chilly powder, cumin powder and mustard powder. Let the oil cool down completely.
Then add the Ou tenga pieces making sure that they are well-coated with the spices.
Add vinegar..mix well and transfer the Ou tenga achar (elephant apple pickle) in a ceramic jar/ glass bottole .
If required add the raw mustard oil in the jar,the oil should be at least 1 inch above the pickle level. Now it's time to add red chillies..
Cover the jar with the lid and let it mature for minimum 4 weeks before start using. ( keep in mind that the pickle requires a lot of sunlight to mature)

#assam #axom #assameserecipes #assamesepickle #northeastfood #indianpickle #assamesepickle #assamesefood #assamesecuisine #assamtravel #indianfood
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সৰু মাছৰ বিবিধ………
অসমীয়া খাদ্য সম্ভাৰত মাছৰ জনপ্রিয়তা কিমান তাক নকৈ কোৱাৰ প্ৰয়োজনীয়তা হয়তো নাই ৷ তাতে আকৌ যদি আখলত সৰু মাছৰ ব্যঞ্জন তেনেহ'লে বহুজনৰ হয়তো দুগৰাহ ভাত সৰহকৈ পেটলৈ যাব ৷ তেন্তে আহকচোন আজি আমি কেইবিধমান সৰু মাছৰ তেনেই সহজ অসমীয়া ব্যঞ্জন প্ৰণালী শিকো………  ১. পুঠি ...

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Ul Kosur Achar (Elephant foot yam pickle)
ওল কচুৰ আচাৰ Ingredients: Ul Kosu (elephant foot yam) - 3 cups grated or cut into small pieces 2 tsp white vinegar or half cup of lemon juice   Salt – 1 tsp 3 tsp Mustard seed - roasted and crushed 1 tsp paanch phoron - roasted and crushed Turmeric Powder –...

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