Matar Paneer

Ingredients:

• 2 cups Paneer (cottage cheese) cut in  cubes
• 1 cup green peas
• 3 tsp oil
• 1 cup onion paste
• 1 tsp ginger-garlic paste
• 1 cup tomato puree
• 1/2 cup milk
• 1/2 tsp turmeric powder 
• 1/2 tsp garam masala
• 1-2 chopped green chilies
• 1 tsp cumin powder
• 1/2 tsp chilly powder
• salt to taste
• 1 tbsp dried fenugreek leaves (kasuri methi)
• coriander leaves  for garnishing (optional)

Method:

• Heat tsp oil in a pan , add the onion past and saute for 2 minutes.
• Add tomato puree, turmeric , garam masala, cumin powder and green chilli, mix well and saute for 2 mins.
• Now add peas and saute for a minute.
• Add kastoori methi, 1/2 cup water, mix well and bring it to a boil.
• Cover and simmer for 5 minutes.
• Add the paneer cubes, milk and simmer for 5 minutes on a medium flame.
• garnish with fresh coriander leaves.
• Serve hot with rotis  or rice.

Sajinar Sarsori ( Drumstick cooked in Mustard paste)

Ingredients:

• A dozen of soft baby drumsticks or 5-6 mature drumsticks
• 1-2 potatoes peeled and cut in wedges
• Tomato 2 nos
• Onion 1 chopped
• Cumin powder 1 tsp
• Turmeric powder 1 tsp
• Salt to taste
• Mustard oil 2 tsp
• Yellow mustard paste 2 tsp
• Ginger garlic paste 2 tsp
• Red chilly powder 1/2 tsp
• Green chilly 1-2

Method:

• Heat mustard oil in a kadai or deep pan
• In the hot oil add onion, ginger garlic paste, tomato pieces, chilies and fry for a minute
• Add potato wedges, drumsticks, turmeric, salt, cumin powder and cook till become half tender
• Now pour the mustard paste and add warm water to make a curry of desired consistency .  
• Cook covered till the curry forms a thick gravy.
• Serve the Sarsori with rice.

Bengena Bor ( Brinjal Fritters)

 Ingredients:

• 1 Brinjal (aubergine)
• salt to taste
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Chilly Powder
• 1/2 cup Besan  (gram flour)            

Method:

• Wash and make thin round slices of the brinjal.
• Rub turmeric and salt in each pieces of brinjal slices and keep aside
• In a bowl make a thick batter of besan, little bit turmeric powder and chilly powder.
• Heat the oiland dip the brinjal pieces in the batter.Deep fry till golden brown.
• Serve hot .

♥ My Mom's Recipe Cards

 I missed you all yesterday...I had my typical cooking marathon over the weekend and couldn't wait to share the photos with you yesterday but I couldn't keep a connection long enough to do that. So I will share today and throughout this coming week and hope you love all the things I made. Many of them came from my Mom's little recipe boxes which are so precious to me.

I look through those little cards and almost every single one has a heart drawn on it or a little loving phrase or an "I love you" written on the back. It's as if she knew that one day I would still need to see those words when I didn't have her here to say them anymore. Mixed throughout the recipe cards are little notes to herself about what she wanted to teach me next. She so loved raising me...I was her last and she loved teaching me to cook and to garden and she especially loved teaching me about life. Her mission was to raise a daughter who valued every minute of her life and shared as much love as she could with the world. I hope I am making her proud.

My Mom loved me with all her heart. Never in my lifetime will I find a love so profoundly deep. I cannot remember a moment in my life, before she left, that I didn't feel loved by her. It was a deep unconditional love that we shared with each other and I have never recovered from the loss. Oh, I know she is still here. I am sure of it....there are times that I get a strong whiff of her perfume out of nowhere....call me crazy if you will....but it is there and others have been here when it comes. There is no source from where it comes and no explanation....but I know beyond a shadow of a doubt it is my Mom that has come to say she loves me and that I am not alone. Sorry for all the melancholy this morning...just missing her today a little more than usual for some reason. 

©Welcome Home

♥ Sausage Gravy and Buttermilk Biscuits

I can remember my Mom making gravy and biscuits for me when I was little and right on up until I was grown and would come over to have breakfast with her. This has always been a favorite meal for me any time of the day! As a matter of fact I think this might be lunch today! Click on photo for drool mode! Look at the texture of those biscuits!

Sausage Gravy and Buttermilk Biscuits

One 12-ounce tube bulk pork sausage (I like Jimmy Dean)
2 tablespoons all-purpose flour
2 cups half and half (half milk/ half cream)
Salt and pepper, to taste

Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.

Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the half and half into the skillet and bring the gravy to a boil. You can use whole milk if you do not have half and half. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.

Buttermilk Biscuits

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, very cold from the freezer
1 cup cold buttermilk

Preheat your oven to 450. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. It should be very wet.

Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.

Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom. Do not over bake.

Hints: You want your ingredients to stay cold so you want to handle it as little as possible or you will have tough biscuits. So work quickly. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits.

You can also make them up and freeze them on a cookie sheet. Once they are frozen, drop them into a ziploc bag or container for up to one month. Then just bake frozen biscuits as you need them in the oven at 450 degrees for 20 minutes.

Photograph is the property ©Welcome Home 

Air Tight Plate Toppers

One of my new kitchen gadgets that I just love. These are Air Fresh Plate Toppers with a wide silicon edge that transforms your dinner plates into airtight food storage containers! And they stick like glue. You can't break the seal or pul...l it off without pulling the tab!

I used to fight with plastic wrap and zip lock bags and trying to find separate containers for each food I wanted to store. Now I simply make up my plate, place a plate topper on it and store it in the fridge. And they are stack-able so they take up very little room. When I'm ready to heat up the plate I just pop it in the microwave and the cover acts as my splatter guard. It's also a great way to keep a meal warm while waiting for that family member. When your food is ready to serve, lift the handy pull-tab to release the airtight seal. Love them! They come in a set of two in red, blue, green or yellow. Click on the link below to see more information.

And as usual, when you purchase anything through Welcome Home, proceeds go to The NO KILL Advocacy group to save the lives of dogs and cats that are killed unnecessarily while waiting for their forever homes. The link below will take you to them and you will notice the Welchome08 in that link to let Amazon know you are a friend of Welcome Home.

http://www.amazon.com/gp/product/B006ZPTRPS/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B006ZPTRPS&linkCode=shr&tag=welchome08-20&qid=1377534084&sr=8-1-fkmr3&keywords=air+fresh+plate+topper

BOOK REVIEW: Eat Drink Paleo Cookbook

I LOVE cookbooks ... especially awesome, new cookbooks with beautiful pictures.  I was so excited when Big Love told me that a package came in the mail for me.  It was a review copy of Irena Macri's new cookbook, EAT DRINK PALEO COOKBOOK.  I couldn't wait to get my hands on it and flip through the pages.  Baby in lap, I sat down to soak up this cookbook.  I was thrilled to find page after page of stunning photography of REAL food and mouth-watering recipes.  

Photo Courtesy Eat Drink Paleo © Irena Macri

Even if you don't eat Paleo, there's something for everyone in this cookbook.  Some of the recipes that stood out to me ... Zucchini & Bacon Fritters, Chicken & Wild Mushroom Stew, Asparagus with Warm Mushroom Dressing, Macadamia-Crusted Fish Fingers, Double-Decker Lamingtons, Macadamia Cakies, Grilled Halloumi with Orange Vanilla Sauce, Cashew Satay Sauce, and on and on.  I was inspired to make Irena's Ricotta Cheesecake with Grilled Peaches since peaches are still in season in my neck of the woods.

Peaches from a local farm, Good Humus

Peach slices with Cinnamon + Coconut Palm Sugar

Ricotta Cheesecake with Grilled Peaches

I hope you check out this beautiful cookbook.  It's filled with so many creative, savory and sweet dishes (drinks, snacks and more too!).  If you're a fan of healthy, easy to make, delicious, gluten and grain free recipes, this cookbook is for you.  It's conveniently for sale on Amazon* or through Irena's blog, Eat Drink Paleo. 

Even Tiny Love likes the cookbook!

Time to get cooking!

P.S. If you haven't visited Irena's popular blog Eat Drink Paleo, you have to check it out.

NOTE: I received a review copy of Eat Drink Paleo Cookbook, but all opinions are my own.  *Amazon links are affiliate links, should you decide to purchase through this blog, thank you in advance and much gratitude for supporting my blog.  

Rongalaur aag aru kothalgutir khar (Pumpkin Vine shoots and jackfruit seed khar)

Ingredients:

• 1 bunch of fresh  Rongalaur aag (Pumpkin Vine shoots) finally chopped
• 1/2 cup, peeled washed jack fruit seeds
• 2 tsp  kola khar or 1/2 tsp soda bi-carb
• 4-5 garlic chopped
• 1-2 green chilly
• Salt ,according to taste
• 1/2 tsp Mustard Oil

Method:

• In a hot pan put 1/2 tsp mustard oil
• In the hot oil add garlic and green chilies and fry them for few seconds
• Next add  the rongalau aag and jack fruit seeds
• When all ingredients turn light brown in the pan add salt according to your taste
• Now add the kola Khar or soda bi-carb.
• Add water as needed.
• Cook the vegetables until pulpy.
• Mash the vegetables slightly before removing from heat.
• Sprinkle few drops of raw mustard oil over the khar 
• Serve  with rice.

Magur maas aru Narasingha Manimuni xaakor jool ( Catfish curry with curry leaves and Asiatic Pennywort)

Ingredients:

• Magur fish -250 gm (you can use other river fish also)
• Narasingha paat ( Curry leaves) 2 cups
• Manimuni xaak ( Asiatic Pennywort) 2 cups
• Ginger garlic paste -1 tsp
• Potato (boiled and mashed) - 1
• Onion chopped- 1 small
• Cumin powder- 1 tsp
• Green chilly - 1-2
• Mustard oil -3 tsp
• Salt : to taste
• Turmeric powder- 1 tsp

Method :

• Fry the fish(smeared in turmeric and salt). Keep aside. 
• Grind curry leaves and manimuni xaak in a mixture and make a paste of 1 cup.  
• Heat oil in a pan. Fry the marinated fish in low flame.  Keep the fry fish sideways. 
• In remaining oil add onion, chilly and garlic paste and fry for a minute
• Now add the mashed potato and narasingha manimuni paste mix it well
• Add salt, turmeric and cumin powder and fry for another 5 minutes
• Now add water as required and let it boil. 
• In the boiling curry add the fish pieces and and cook for 10 minutes covering the pan.
• The curry is  ready to serve. 

Fish head with mashed Brinjal (Bengena aru Masor mur)

Ingredients:

• Brinjal – 1 big one
• 1 fried fish head-Bhokua(Katla), Rohu(Rou)
• Chopped Tomatoes – 2 medium
• Slit Green Chillies – 2
• Minced Ginger – 1 tbsp
• Minced Garlic – 1 tbsp
• Cumin Powder – 1 tsp
• Oil – 2 tbsp
• Salt – to taste
• 2 cups water
• Coriander leaves

Method:

• Roast the brinjal for around 10-15 minutes
• Allow it to cool completely. Remove the skin from the brinjal and mash the flesh thoroughly and keep aside. If the brinjals are cooked thoroughly, the skin will fall off very easily.
• Heat oil in a pan and saute onions until translucent. Saute the green chillies, minced ginger and garlic for a few minutes.
• Throw in the chopped tomatoes and cook until mashed and pulpy.
• Reduce heat and add turmeric, cumin powders.
• Add the mashed brinjal
• Now add salt to taste.
• Mix everything well and cook covered for around 10-12 minutes until the brinjal has absorbed all the flavors.
• Now add water, fried fish head and cook for another 10 minutes
• Garnish with coriander leaves and serve with rice

Koldil paror manxo (Pigeon curry with Banana flower in Assamese style)

Ingredients:

• 500 grm pigeon meat
• 1 chopped banana flower
• 2 large chopped onions
• 1 mid sized potato (cut in cubes)
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• Salt ( according to your taste)
• 1 tsp pepper powder
• 2 bay leaf
• 1 green chili
• 4tbs mustard oil
• 1tsp garam masala powder
• Coriander leaves for garnishing

Method:

1. Heat oil in a pan. Add chopped onion and fry them till light golden.
2. Add bay leaf, chili,ginger-garlic paste and fry it for a minute .
3. Then add ground pepper, cumin powder, turmeric powder and fry till oil separates
4. Now add pigeon meat, chopped banana flower and the potato cubes. Mix it well and fry the meat for 10-15 minutes
5. In lower heat add 1-1/2 cup of water and cook till done.
6. Sprinkle garam masala powder and mix the curry well
7. Garnish with fresh coriander leaves and serv it hot with rice

Chocolate cake

Ingredients:

• 2 cups all-purpose flour (Maida)
• 2 cups sugar
• 1 cup cocoa powder
• 2 teaspoons baking powder
• 1 cup milk
• 1 cup vegetable oil or melted butter
• 4 eggs
• 1 teaspoons vanilla extract
• Chopped almonds 3-4 tsp

Method:

• Preheat oven to 180 degree /350º F.
• Grease  cake tins or tray with little bit of butter. 
• Add flour, sugar, cocoa, baking powder  to a large bowl and  whisk the mixture until combined well.
• Add milk, vegetable oil, eggs, almonds and vanilla to flour mixture and make a fine batter. 
• Pour the batter in the cake tin for baking. Bake for 30-35 minutes or until done. 
• To check the cake is baked insert a metal skewer into the center, it should come out clean with crumbs on it, not cake mixture.

Potato Paneer Stuffed Capsicum

Ingredients:

• 4 green capsicum (cut into half horizontally)
• 2 cup boiled and mashed potato
• 1 cup boiled and mashed paneer ( cottage cheese)
• 1/2 cup boiled green peas (optional)
• 1tsp black pepper power
• 1 tsp garam masala
• 1/2 tsp red chilly powder
• 23 tsp melted butter for greasing
• Salt to taste

Method:

• For filling mix potato, paneer, peas, red chilly powder, black pepper, garam masala and salt in a bowl and keep them aside
• Grease the cut pieces of capsicum lightly using a little melted butter.
• Sprinkle a little salt on each deseeded capsicum half.
• Stuff each capsicum half with a portion of the filling and place them on a greased baking tray.
• Bake in a pre-heated oven at 180 C (360 F) for 8 to 10 minutes.
• Serve hot

Mushroom Stir fry

Ingredients:

• Mushrooms - 250 gms
• Onion ( Chopped)- 1 no 
• Ginger Garlic paste- 1 tsp
• Ginger Garlic (chopped)- 2tsp
• Red chilly powder 1/2 tsp
• 1 beaten egg
• Black pepper 1 tsp
• Corn flour- 3-4 tsp
• Maida (all purpose flour)- 2tsp
• Salt to taste
• Oil- for deep frying
• Tomato sauce- 3 tsp
• Soy sauce- 1 tsp
• A pinch of sugar
• Coriander leaves for garnishing

Method :

• Wash and cut mushrooms into medium pieces and keep them aside
• In a bowl put corn flour, maida, beaten egg, chilly powder, black pepper, ginger garlic paste and salt. Mix them well and make a fine batter.
• Dip the mushroom in the batter and deep  fry the mushrooms in moderately hot oil.
• Once the mushrooms are golden browned, remove and keep them aside.
• Heat oil in another pan and add  onions. Stir fry them for a minute.
• Add salt, sugar, soy sauce and tomato sauce.Stir fry and mix well.
• Now add the fried mushrooms and stir fry and mix well so that the sauce coats the mushrooms
• Garnish with chopped coriander leaves and serve hot as a starter.

Maasor logot Adar Jool ( Fish & Ginger curry)

Ingredients:

• Half fried Fish (any small or medium variety)- 250 gm
• Ginger paste- 4-5 tsp 
• Chopped onion- 1 medium
• Mustard oil- 2 tsp 
• Turmeric powder- ½ tsp
• Green chilies- 2

Method:

• Heat the mustard oil in a pan and add onion and green chilies. Fry them until brown in color.
• Now add the ginger paste , turmeric powder and fry over medium heat, stirring constantly for a few seconds. 
• Add the water,  salt and let the curry  to  boil for 5 minutes. 
• Add the fried fishes and simmer for about 10 minutes so that the gravy is infused into the fish. 
• Serve with plain rice.

Paleng Xaakor logot maasor Jool (Spinach and fish curry in Assamese style)

Ingredients:

• Fried river fish- 4-5 pieces 
• Spinach leaves(Paleng Xaak)   1/2 (chopped)
• Onion- 1 small sliced lengthwise
• Ginger garlic paste 1tsp
• Green chilly 1-2
• Cumin Powder- 1tsp
• Turmeric powder-1/2 tsp
• Salt- (According to taste)
• Mustard oil- 2 tbsp
• Lemon juice 2tsp

Method:

• In a hot deep pan put mustard oil
• Now add sliced onion, ginger garlic paste, green chilly and fry for some time.
• Add turmeric powder, cumin  powder and fry well.
• Now add the chopped Spinach leaves, salt and cook for 5 minutes. 
• Now add two cups of water  and let the gravy boil.
• Cover with a lid and let it boil for another 5 minutes
• put the pieces of fried fishes into the gravy, cover the lid and put it on medium flame for about 10 minutes  
• Add lemon juice before switching off the gas . 
• Serve with rice

Aloo, Bengena Pura Pitika ( Fire grilled potato Brinjal mashed in Assamese style)

Method:

• Fire-grill one brinjal, a Potato and mash both
• Add fresh coriander leaves,  a chopped onion, chopped ginger, green chilies, salt and a few drops of Mustard oil, 
• Mix all the ingredients well and serve with rice.

Pura Bilahi Pitika ( Fire Grill Tomato mashed)

Method:

• Fire grill 3-4 tomatoes and 1-2 Dry red chilies
• Now mash the tomatoes and red chilies with chopped onions, green chilies, chopped ginger, Garden fresh green peas (optional), coriander leaves, 1/2 tsp mustard oil and salt.
• Your Pura Bilahi is ready to serve

Aloo Paneer Parantha

For the chapathi dough:

• Maida (refined flour) - 1 cup
• Oil - 1 tsp 
• Salt - to taste
• Water - as required

For the stuffing:

• Potatoes - 2 large
• 1 cup mashed Paneer (Cottage cheese)
• Coriander leaves -2 tbsp
• Red chilly powder 1/2 tsp
• Black pepper powder (a pinch)
• Jeera - 1 tsp / Ajwain (Omam) - 1/2 tsp
• Salt - to taste

Method: 

• Sieve flour with half a teaspoon of salt and 1tsp oil. Mix with three-fourth cup of water gradually and knead to make a smooth dough.
• Divide dough into  equal portions and make pedas. 
• Add all the stuffing items to mashed potatoes and paneer.  mix it properly.
• Take a peda and flatten it by pressing. Place potato paneer mixture on it and again make it into a peda. 
• Flatten these pedas.
• Heat a tawa, place parantha on it and cook on moderate heat for three minutes. 
• Turn it and pour half a tablespoon of oil or ghee, spread it on parantha and shallow fry over low heat. 
• Serve aloo paneer paratha hot with yogurt (curd)

Sagolir Manxo ( Mutton curry in Assamese style)

Ingredients:

• 1 kg mutton cut into medium pieces
• 2 potatoes cut into big cubes and fried
• 3 tbsp ginger-garlic paste
• 4-5 chopped onion 
• 5 tsp mustard  oil
• A pinch of sugar
• salt to taste
• 1 bayleaf 
• 1 tomato
• 2-3 green chilies
• 1 tsp cumin poder
• 1 tsp garam masala
• 1tsp meat masala (optional)
• 1/2 crushed black pepper
• chopped coriander for garnishing

Method:

• Combine the  meat in turmeric, coriander powder, 2 tsp ginger-garlic paste, onion paste, mustard oil, and salt in a bowl and allow to marinate for 1 hour.
• Heat the mustard oil in a cooking pot (or karahi) and add the bay leaf, a pinch of sugar, chilies  and onions, fry until golden in color.
• Add the remaining ginger-garlic paste and fry for a few seconds.
• Add the marinated meat, meat masala and cook until oil separates from the meat.
• Add the garam masala, black pepper, tomato pieces and the fried potatoes, mix well and fry for 15 minutes.
• Now put the fried meat in a pressure cooker and add 2 -3 cups of water
• pressure cook for 3 whistle.
• Remove from the flame, open the lid and transfer the mutton curry in serving bowl.
• Garnish with fresh coriander leaves.

Kettle Mukhot dia Pitha (Rice Cake made in Kettle)

Ingredients:

1.Freshly ground rice powder of 1k.g. (Before grinding, wash rice and keep for an hour so that the water drains out)
2.Grated fresh coconut 4 cups
3. Jaggery 2 cups (or according to you taste)
4.A pinch of salt
5.warm water

Method:

1.Take grated coconut and mix with jaggery and a pinch of salt.
2.Add this coconut mixture to the rice flour and mix it well.
3.Now sprinkle little water and with the help of a
sieve ,sieve the mixture .
4.Take a kettle and fill 1/2 with water. Bring it to a boil.
5.Fill the kettle lid with prepared rice and coconut mixture.
or you can stuff the coconut mixture by layering a layer of rice flour than coconut mixture than again a layer of rice flour
6.Cover the rice mixture with a clean muslin cloth .
7.Tie the ends securely and place the lid back on the kettle.
8.On medium heat steam it for for 7-8 minutes
9.Gently remove from heat and unwrap the rice cake (Pitha) onto a plate. 

Sewali phulor logot masor muror khar ( Coral jasmine khar with Fish head)

শে ব়ালী  ফুলর  খার 

Ingredients:

• Dried coral Jasmine flower (soak in water for 1 hour) - 2 cups
• 1 Fried fish head- Bhokua (Katla)or Rou (Rohu)
• Green chilies-1-2
• Salt to taste
• Kolakhar or soda-1tsp
• Turmeric-1/2 table spoon
• Mustard oil-1table spoon
• Garlic- 4-5
• Water- 1 cup

Method:

• Heat the oil in a pan and add chillies, garlic
• Add dried night jashmin flower, salt, turmeric powder and saute it for 2-3 minutes
• Now add fried fish head and mix it well
• Add water,  kolakhar and cook over low flame and let it cook till done
• Your dish is ready and enjoy the bitter taste with steamed rice 

Payash in Assamese style ( kheer)

Ingredients:

• 200 gms Joha Rice 
• 2 Litres milk 
• 2-3 elachi ( cardamom) 
• 1-2 tej paat (bay leaves) 
• 200 gms sugar
• 3-4 tsp raisins
• Cashew nuts
• 5-6 Strands of kesar(optional)

Method:

• Wash 200 gms rice and leave it for drying.
• Boil the milk for about 15 minutes.
• Add rice. Cook till rice is well done and milk becomes thick.
• Add cardamom , kesar and bay leaves.
• Add sugar now. Stir till sugar melts.
• Take out from the fire.
• Garnish with raisins and cashew nuts

Kholasapori Pitha (Assamese rice pan cake)

Ingredients:

• Freshly grind rice powder 250 gms
• Chopped onion 1/2 cup (optional)
• Grated Carrot 1/2 cup ( optional)
• Water to make a batter
• Mustard oil
• Salt according to taste

Method:

Make a batter of rice powder, chopped onion, grated carrot, salt and water.
Heat a fry pan. Smear oil and pour two ladleful of batter and spread round .
Turn over when done and cook the other side.
Serve Kholasapori Pitha with aloo bhaji (potato fry) or sauce according to your taste.

Tandoori Chicken

Ingredients:

1. chicken (800 gms)
2. 4 tsp lemon juice
3. 1 tsp red chilly powder
4. 1 cup curd
5. 1 tsp garlic paste
6. 1 tsp ginger paste
7. 1/2 tsp garam masala powder
8. Oil/ butter (for brushing)
9. Salt (to taste)
10.Few drops of edible red colour(optional)
11.Chat masala (according to your taste)

Method:

1. Wash the chicken and make diagonal incisions all over it.
2. Mix all ingredients of the marinade and add the chicken pieces
3. Next refrigerate the chicken pieces for 4-5 hour.
4. Preheat the oven to 200 degree centigrade and Brush the chicken with little oil/ melted butter before you place it in the oven.
5. place the chicken in the grill and let the chicken to cook for 15 to 20 minutes or until it is cooked(Re-position frequently).
6. Sprinkle with chat masala.
7. Serve hot with onion slices, lemon wedges and mint chutney. 

Assam's very popular KOLDIL BHAAJI - Dry Sabji of banana flower

Ingredients:

• One Banana Flower 
• One big potato
• 1 green Chilly
• Chopped garlic
• Chopped onion
• Panch Foron ( It is a spice blend including  Cumin, Brown Mustard, Fenugreek, Nigella and Fennel)
• Salt 
• Termeric
• Mustard oil.

Method:

• Remove a few of the outer covers of the Koldil (banana flower) and chopped the lighter part of the whole Koldil
• Peel and cut the potato in to cubes. 
• Heat a deep pan on flame, add 2 spoons of mustard oil.
• Add panch foron, chilly, onion and garlic to it. 
• Add the banana flower and the potato almost immediately.
• Now add salt and Turmeric. mix well. Cover and put the flame on low. Let it cook. Stir continuously for about 10 minutes 
• Serve hot, with steam rice 

Bondhakobir khar ( Cabbage khar with fish head)

Ingredients:

Fried Fish head: 500 gms
Cabbage (Bondha kobi): 1 medium size
Mustard oil: 2 tbsps
Crushed garlic cloves: 1/2 tbsp
Slit green chilies: 2
Salt: to taste
Kolakhar: 1 tbsp or sodium bicarbonate: 1/4 tsp


Method:

wash and chop the cabbage
Heat oil and fry the garlic till brown.
Add the fried fish head pieces and stir for a minute.
Add chopped cabbage and stir for about half a minute.
Add slit green chilies, salt,and kolakhar or sodium bicarbonate.
Add water and stir and close cover.
Cook for another 15 minutes and switch off the gas.
The Cabbage khar is ready to be served with rice.

Amora Tenga Masor Jool ( Fish with Indian Hog Plum or Ambarella)

A very popular tasty and healthy Fish recipe of Assam...

Ingredients:

1. 4-5 half ripen Amora tenga (Ambarella or Indian Hog plum),washed and boiled in a pressure cooker.
2. 4-5 pieces of fried fish ( In Lower Assam, people generally use Kaoi and Goroi fish. Here i have used Bhangon Fish)
3. 2 pinches of turmeric powder
4. salt to taste
5. 1tsp Mustard Oil
6. a pinch of sugar
7. 1/2 tsp mustard seed
8. 1 whole chilly
9. 1 tsp flour

Method:


1. Mash the boiled Amora ( Indian hog plum) with your fingers, freeing as much of the pulp as possible
2. In a pan, heat the mustard oil and add 1 tbs mustard seeds, turmeric powder, chilly and salt according to your taste.
3. add the Amora pulp and the water in which the amora tenga was boiled, along with another glass of water, and simmer for a minute.
4.. Mix the flour with a little water to make a light paste and add to the pan.
5. Now add the fried pieces of fish to the pan and cook for 10 minutes .
6. Finally, it is ready to serve with rice.

Mango shake with ice cream:

Ingredients:

• Mango Fruit pulp (peeled and diced into small pieces ) - 2 cup
• Vanilla Ice Cream - 1 scoop
• Whole Milk - 1/2 cup
• Sugar (According to taste)
• Ice Cubes - 2

Method:

• Blend the above ingredients. Make a smoothie
• Garnish with cherry and serve with 1 scoop of ice cream on top of the milkshake

Rasgulla.........

Rasgulla needs no introduction. A very well liked desert for Indians. Especially it's very popular in Bengal, Assam and Orissa.........

Ingredients :

For Rasgulla balls:

1. Milk- 4 cups
2. Lemon juice disssolved in water 2tsp
3. 1 tbsp plain flour (maida)

For the sugar syrup:

1. Sugar- 1 1/2 cup
2. Water- 4 cups
3. Cardamom powder- 1/4 teaspoon

Method:

1.Heat milk in a pan and bring it to boil for about 10 minutes.
2.When it starts boiling, add lemon juice and wait for the milk to curdle completely.
3.Remove from the heat and let it cool for about 3-5 minutes.
4.Pour over a clean thin muslin cloth and tie it with a tight knot. On straining this milk, the curd is obtained is called “paneer”.
5.wash paneer well using muslin cloth under cold running water to remove lemon juice flavor.
6.Knead paneer for about 5-10 minutes to make a smooth dough. Add flour and knead again for few minutes.
7.Make smalls of about 1 inch in size of the dough and keep aside.
8.To make sugar syrup mix sugar, water and cardamom powder in a saucepan and bring it to boil.
9.Put all the doughs into the syrup (chasni).
10.Cook it for 5 to 10 min with lid partially covered.
11.Your rasgullas are ready.
12.Transfer into a serving dish.

Baah Gaaz & Bhoot Jolokia Achar ( Bamboo shoot & Ghost Pepper pickle) in Assamese style

Ingredients:

1. Horn shaped bamboo shoot 3
2. Bhoot Jolokia (Ghost pepper) (According to your taste)
3. Thekera Tenga (Kokum) 10 pieces
4. Salt (According to your taste)
5. Turmeric Powder 1 table spoon
6. Water 1/2 cup

Method:

1.Cut the horn-shaped bamboo shoot in half length ways, strip off the outer fibrous layers and then trim about 2cm off the base.
2.Now grate or cut the soft white, creamy portion of the bamboo shoot into fine pieces .
3. Transfer the fine pieces into a clean glass jar.
4.Add a little bit of water, salt, turmeric powder and few pieces of Thekera Tenga (Kokum) and keep in a sealed clean jar for 15 days.
5.After 15 days your fresh bamboo shoot ( kesa Kharisa) is ready .
6.To make pickle now the fermented bamboo shoot or khorisa should be completely drained out.
7.After that spread and dried in sunlight for 4-5 hour.Bamboo shoot slices should be little dry but still moist.
8.Put the bamboo shoot in to a glass jar and just add enough mustard oil which covers the rim up to half or one inch above the pickle.
9.Mix chopped bhoot Jolokia (Ghost pepper) to bamboo shoots.
10.Keep the bamboo shoot pickle in glass jar with lid on. Pickle would be ready in 4-7 days.

Simple Pigeon curry in Assamese style

Ingredients:

1. 500 grm pigeon meat
2. 2 large chopped onions
3. 1 mid sized potato (cut in cubes)
4. 1 tsp garlic paste
5. 1 tsp ginger paste
6. 1/2 tsp turmeric powder
7. 1 tsp cumin powder
8. Salt ( according to your taste)
9. 1 tsp pepper powder
10. 2 bay leaf
11. 1 green chili
12. 4tbs mustard oil
13. 1tsp garam masala powder
14. Coriander leaves for garnishing



Method:


1. Heat oil in a pan. Add chopped onion and fry them till light golden.
2. Add bay leaf, chili,ginger-garlic paste and fry it for a minute .
3. Then add ground pepper, cumin powder, turmeric powder and fry till oil separates
4. Now add pigeon meat and the potato cubes. Mix it well and fry the meat for 10-15 minutes
5. In lower heat add 1-1/2 cup of water and cook till done.
6. Sprinkle garam masala powder and mix the curry well
7. Garnish with fresh coriander leaves and serv it hot with rice

Jatilau or Pani lau Bakoli aru aloo bhaji ( Bottle gourd skin and potato stir fry)

Bottle gourd ( In Assam commonly known as Jatilau or Pani lau ) is one of those vegetables which can be used whole. Apart from the flesh , Lau's skin and seeds can be  eaten.

Ingredients:

1. 1 cup Bottle gourd skin slices
2. 2 potatoes ( you can use baby potato also)
3. 1 onion (Finally chopped)
4. 1 tbs oil
5. 1 tsp salt (according to your taste)
6. ½ tsp turmeric powder

Method:

1. Cut bottle gourd skin and potatoes into thin slices.
2. Heat oil into a pan.
3. Add onion slices and fry them till brown in color
4. Now add fine slices of bottle gourd skin, potato, turmeric powder and salt.
5. Stir it constantly and cook for 15 minutes

Nectarine + Peach + Nectaplum Crumble (Gluten-Free, Nut-Free & Refined Sugar-Free)

Seasonal Crumbles are one of my favorite treats during the summer.  Fresh, juicy, mouth-watering fruit baked with a delicious, sweet, crumbly topping ... yum!

Use whatever stone fruit is in season - white or yellow nectarines and peaches, plums, pluots, apricots, etc.  Nectaplums are one of my favorite summertime fruits, but they're not available everywhere.  I'm sure some fresh berries would be wonderful added in too.    

Nectarine + Peach + Nectaplum Crumble (Gluten-Free, Nut-Free & Refined Sugar-Free)

Equipment: Cutting Board, Paring Knife, Medium-Size Baking Dish (I use my 2 1/2 qt. Corningware Baking Dish), Medium-Size Bowl

• 5 white nectarines, peeled, pitted and sliced
• 3 white peaches, peeled, pitted and sliced
• 2 nectaplums, peeled, pitted and sliced
• 1 1/2 cups sprouted brown rice flour or brown rice flour (See Resources)
• 3/4 cup coconut palm sugar (I use Big Tree Farms SweetTree) 
• 6 tablespoons pasture butter, cut into tablespoons (See Resources)

1. Preheat oven to 375 degrees F.  Lightly grease baking dish.  

2. Prep fruit - wash, cut in half, peel, remove pit, and cut into thirds (or large slices).  Add fruit slices to baking dish.  Mix around with clean hands so fruit is evenly distrubted.  

3. In medium-size bowl, add brown rice flour, coconut palm sugar and chunks of butter.  Using clean hands, mix ingredients together until combined and somewhat crumbly.  

4. Add crumble topping on top of the fruit, making sure to evenly coat the surface. 

5. Bake for about 30-45 minutes, or until top is golden brown and fruit juices are bubbling around the edges.   

6. Enjoy warm or refrigerate and eat cold later.  

Yield: About 6 servings

Serving Suggestions: This is delicious served with vanilla ice cream (dairy or coconut milk).  

Mango Peach Coconut Crumble

Mango Peach Coconut Crumble

Good morning from Philadelphia. I'm on vacation with the family, eating my way up the American east coast but I'm up in the early morning light in the city of brotherly love just in time to share this seasonal dessert recipe for your Sunday dinner.

Regular readers will know by now that peaches are my favorite summer fruit and I can't get enough of them, especially in delicious desserts. Our most recent family dinner dessert before we embarked on our road trip from Savannah to Boston, included them in combination with ripe juicy mangoes in this wonderful comfort food dessert. To add a further tropical touch to the crumble, I included some dried coconut but if you are not partial to coconut as many are, you can just substitute oatmeal instead. Wonderful with some good vanilla or coconut ice cream too.

Serves 8

• 3 large peaches diced
• 2 small mangoes diced

About 4 to 5 cups diced fruit in total.

Mix together:

• 1/2 cup sugar
• 1 1/2 tbsp corn starch
• pinch cinnamon
• pinch salt

Toss together with the fruit mixture and 

• 1 1/2 tsp pure vanilla extract
• 2 tbsp lemon juice

Mix together well and pour fruit mixture evenly into the bottom of a 9x9 or 8x12 inch glass baking dish. A 10 inch deep dish pie plate works well too.

For the crumble, in a large bowl toss together:

• 1 1/2 tsp baking powder
• 1 1/4 cups unsweetened dried coconut
• 1 1/2 cups flour
• 3/4 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

• 1 cup butter, cut in small cubes

When the butter has been fully incorporated you should be able to press it together in your hands and it should hold together. Break off small chunks and scatter them evenly over the surface of the prepared fruit. Press down lightly. Bake for 40- 50 minutes at 350 degrees F. The fruit should be bubbling and the crumble evenly golden brown when it is fully baked. Allow to cool for at least 20 minutes before serving.

Maas aru Kordoi tengar jool (Fish with star fruit)

Ingredients:

1.  2-3 half ripen Kordoi Tenga (Star fruit),Cut into small cubes
2.  4-5 pieces of fried fish ( You can use any types of river fishes. Here i have used  Bhangon   Fish)
3.  2 pinches of turmeric powder
4.  salt to taste
5.  1 tsp mustard Oil 
6.  a pinch of sugar
7.  1/2 tsp mustard seed
8.  1 whole chilly
9.  1 tsp flour

Method:

1.  In a pan, heat the mustard oil and add 1 tbs mustard seeds, turmeric powder, chilly and salt according to  your  taste.
2.  add cubes of Kordoi Tenga and cook for 5-6 minutes
3.  As the Kordoi Tenga softens, add water as per requirement.
4.  Mix the flour with a little water to make a light paste and add to the pan.
5.  Now add the fried pieces of fish to the pan and cook for 10 minutes .
6.  Finally, it is ready to serve with rice.

Cinnamon Banana Cake with Cinnamon Cream Cheese Frosting

 

Imagine combining the flavors of cinnamon rolls and banana bread.
Can you taste the cinnamon, banana and cream cheese frosting all mixed together?
Are you drooling yet?

That is the flavor of this cake...
Cinnamon Banana Cake with Cinnamon Cream Cheese Frosting!

This recipe was inspired by a bag of cinnamon chips in my pantry.
I started brainstorming new ways to use them and came up with this fantastic combination.

The cinnamon chips really add a kick of flavor to the banana cake,
and the (seriously yummy!) cinnamon cream cheese frosting is the perfect way to top it off.

All you banana bread and cinnamon roll fans are going to LOVE this cake!

Cinnamon Banana Cake

by Bird On A Cake

6052279

Ingredients

Cinnamon Banana Cake

• 1 1/2 cups mashed very ripe bananas
• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 3/4 cup vegetable oil
• 3 eggs (room temperature)
• 1 cup buttermilk (or 1 c. milk mixed with 1 T. vinegar)
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup cinnamon baking chips

Cinnamon Cream Cheese Frosting

• 8 oz. package cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 1/2 teaspoon vanilla extract
• 4 1/2 cups confectioners' sugar
• 2 teaspoons cinnamon

Instructions

Cinnamon Banana Cake

Preheat oven to 350 degrees. Line the bottom of three 8 inch cake pans with wax paper, and grease the sides.

In a large bowl, mix together the bananas and both sugars. Add the eggs one at a time, mixing well after each addition. Add oil, buttermilk and vanilla; mix until well combined.

In another bowl, whisk together the flour, baking soda, salt and cinnamon. Add the flour mixture to the banana mixture; combine well. Stir in the cinnamon chips.

Divide batter equally into prepared pans. Bake for 25-30 minutes, until toothpick inserted in center comes out clean. Allow to cool on a rack.

Cinnamon Cream Cheese Frosting

In a large bowl, cream butter and cream cheese until light and fluffy. Mix in the vanilla. Gradually add the sugar, beating until fluffy. Mix in cinnamon.

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 Enjoy!

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Homemade Potato and Cheese Pierogis

 

 Homemade Potato and Cheese Pierogis

 Dough:

2 cups flour
1/2 cup warm milk
1/2 cup potato, well mashed
1 teaspoon salt
1 tablespoon vegetable oil

Filling:

1/2 cup chopped onion
1/4 cup butter
2 -3 cooked russet potatoes, mashed
1 cup grated mild white cheddar

Cook potatoes until fork tender and drain well. Put potatoes back in warm pot to dry. Using a hand mixer, whip potatoes until fluffy and add salt and pepper to taste.

Saute onion in butter until tender and translucent. Mix with potatoes, and add cheese while the mixture is still hot. Let filling cool before using (place in fridge.)

Dough

Mix dough ingredients together. You may have to add a little more liquid or a little more flour to make the dough soft and somewhat sticky. Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle. The dough will be slightly sticky. Do not over-knead. Place dough in an oiled bowl and cover and let rest for rest for 30 minutes.

Once filling has cooled enough to handle, roll mixture into balls the size of a walnut (about 1 tablespoon) and set aside.

Next roll your dough out on a flour surface to 1/8th inch thick. You may need more flour as you roll. Cut out circles approximately 3 inches in diameter. I use a wide glass for this. Now place your filling balls into the center of the dough circles. Fold dough over ball, and pinch edges to form a half circle. Smear a little water on the filling of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent pierogies from drying out, keep finished pierogies on a floured surface, and cover with a floured clean dishcloth.

Fill a large pot with water and bring to full rolling boil. Place several pierogies in boiling water. Stir once, gently with a slotted spoon. Pierogies are done when they float for a minute (this will take 2-3 minutes). Drain pierogies with a slotted spoon and place in bowl.

In skillet, melt about 1/4 cup butter. Fry pierogies on low to medium heat until lightly browned on both sides. Keep heat low as Pierogies will get tough if cooked on high heat. Serve with sour cream.

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