Yogurt smoothie

Yogurt smoothie - yogurt/milk mixture, and sweetener in the blender. Blend the ingredients until the smoothie has no visible lumps. . Serve

Ingredients

• Milk: 1 cup Fresh yogurt: 1 cup Sugar: 2 tbsps or to taste Cream: 1 tbsp Crushed ice: 1 cup Vanilla essence: 2-3 drops Salt: a pinch

Method

Step 1

Take the milk, yogurt and sugar in a blender and blend well. Add the cream, crushed ice, salt and vanilla essence and mix. Pour into glasses of your choice. Decorate to taste and serve.

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Strawberry Drink

Strawberry drink - this is the best of the best strawberry sippers for spring.

Ingredients

• Strawberry: 150 ml Water: 100ml Crushed ice: 1 cup Sugar: 3-4 tbsps Ice cubes:as desired For garnishing: Strawberries and mint leaves

Method

Step 1

In a blender take the strawberries and the sugar. Blend till smooth. Add the crushed ice and water. Blend well. Pour into glasses. Serve with ice cubes. Decorate with strawberry and mint leaves.

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Watermelon fresca

Watermelon fresca is made with watermelon fruits. This is a watermelon drink.

Ingredients

• Watermelon flesh: 400 gms Sugar: 2 tbsps Rose water: 2 drops Lemon juice: 1 ½ tsps Crushed ice: ½ cup Salt: a pinch

Method

Step 1

Take the carve flesh of the watermelon in a large bowl. Remove the black seeds. Take the watermelon pieces in a blender. Add sugar, rose water, lemon juice and salt to it. Add the crushed ice and blend till smooth. Serve and enjoy watermelon fresca.

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Tilor tukura (Sesame wheel )

Tilor tukura (Sesame wheel ) is a delicious Assamese snack recipe.

Ingredients

• Fried and crushed seasame: 1 cup Finely chopped jaggery: 2/3 cup or according to taste Rice powder: 2 tbsps Crushed pepper: 1 tsp Finely chopped orange peel: 1/2 tsp

Method

Step 1

Heat a small and heavy wok upon medium heat. Fry the rice powder till you get a sweet smell. Take the seasame, jaggery, crushed pepper and orange peel in a bowl and mix well. Add the rice powder and mix well. Take the mixture in a smooth surface and give the shape of a roll. Chill for a while and slice. Enjoy as a teatime snack.

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Tiyahor Khar (Cucumber Khar)

Tiyahor Khar (Cucumber Khar) recipe ... This recipe is also known as kakadi dal, tiyahor khar, vellari recipe, and sasa recipe.

Ingredients

• Cucumber: 2 (500) gms Mustard oil: 2 tbsps Fenugreek seeds: a pinch Garlic cloves: 6 Fresh chillies (optional): 2 Salt and sugar: to taste Kolakhar (Indigenous soda): 1 tbsp
• Ginger paste: 2 tsps Salt and sugar: to taste Mustard oil: 1 tbsp To garnish: fresh red chillies

Method

Step 1

Peel, wash and dice the cucumber. In a karahi heat oil. Add fenugreek seeds. When black remove from oil. Add garlic, cucumber and green chillies. Sprinkle salt and sugar. Stir well for about half a minute. Reduce heat. Add kolakhar and stir.

Step 2

Cover and cook. Stir occaasionally. When done remove from fire. Garnish with mustard oil and a chilli. Serve Tiyahor Khar with boiled rice.

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Tilor torkari (Fish with sesame)

Tilor torkari (Fish with sesame) Assam Recipe.

Ingredients

• Ari fish: 6 pieces Sesame paste: 2 tbsps Sliced onion: 1 medium Mustard oil: to fry the fish Mustard oil (to prepare the curry): 2 tbsps Cumin seeds: a pinch
• Dry chillies: 2 Bay leaves: 2 Chilli powder: 1/2 tsp Turmeric powder: as desired Salt: to taste Water: 200 ml

Method

Step 1

Wash the fish and drain. Rub turmeric powder and salt. In a pan fry the fish pieces. Heat oil a a karai. Fry cumin seeds, dry chillies and bay leaves. When the seeds turn red add the sliced onion. Also add the chilli powder.

Step 2

Wash the fish and drain. Rub turmeric powder and salt. In a pan fry the fish pieces. Heat oil a a karai. Fry cumin seeds, dry chillies and bay leaves. When the seeds turn red add the sliced onion. Also add the chilli powder.

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Til Pitha (Sesame Pancake)

Til Pitha is a type of pancake filled with Sesame seeds. It is generally made only on special occasions in Assam.

Ingredients

• Sticky rice: 1 kg Black sesame seed (til): 400 gms Jaggery (grated): 750 gms Orange rind: as per taste

Method

Step 1

Soak the rice for 3-4 hours. Drain well. Pound the rice to a fine powder. Sieve twice with a very fine sieve. Keep in an airtight container in a compact condition. Clean, wash and dry the sesame seed beforehand. Stir fry dry in small portions in a karahi. When the sesame starts to crackle remove the sesame seeds from fire. Pound coarsely. Mix the pounded sesame seed well with grated jaggery and orange rind.

Step 2

Heat a griddle. Take a handful of rice power and spread thinly in round shape. Sprinkle sesame and jaggery mixture on the pitha and fold the pitha in half. Keep aside for a while on the side of griddle so that the pitha is crisp. Turn once. Serve Til Pitha hot. Can be stored fresh for 2 weeks. Before serving warm the pithas in a warm oven for two minutes.

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Til aru gahori manxo (pork with sesame)

Chicken/Duck meat with black sesame seeds (Til dia Murgir manxo) is a unique Assamese twist.

Ingredients

• Pork meat: 500 gms Sesame seeds: 50 gms Chopped onion: 70 gms Garlic paste:2 tsps Chilli powder: 1 tsp Oil: 2 tbsps
• Bay leaves: 2 Dry chilli: 2 Cardamon: 2 (1/2 inch long) Cinnamon: 3 Salt: to taste Water: 150-200 ml

Method

Step 1

Make pieces of the meat. Wash and drain well. Fry the sesame seeds for about half a minute upon medium heat and make a paste. Heat oil in a wok. Fry the bay leaves and dry chillies and add the chopped meat. Sprinkle salt and upon medium heat fry the meat till all the water of the meat evaporates and the meat is almost done.

Step 2

Drain the meat of oil d keep aside. Fry the cardamom and cinnamon and add the chopped onion. When the onions are soft add the garlic paste and chilli powder and fry till done. Add the warm meat and the sesame paste. Sprinkle salt if needed and stir upon medium heat for about a minute. Add the warm water and cover. Can also add a couple of green chillies. Simmer till done and of desired consistency. Enjoy with boiled rice.

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Tel Pitha (Delicious Fried Pitha)

Popular sweet snack yummy Fried Tel Pitha (Delicious Fried Pitha) from Assam.

Ingredients

• Sticky rice: 1 ½ cups Rice: 3 ½ cups Grated jaggery: 1 ½ cups Water: ½ cup Grated lemon rind: 1 tsp Ground pepper: 2 level tsps Mustard oil: for deep frying

Method

Step 1

Soak both the rice together for an hour. Drain well. Pound the rice together to a fine powder. Sieve. In a mixie mix the jaggery with water to a smooth paste. Add the jaggery paste to the rice powder. Sprinkle lemon rind and mix well. Keep covered for four hours..

Step 2

Heat mustard oil in a karahi. With a tablespoon drop batter to the oil. Deep fry the pithas one by one till golden brown upon medium heat. Relish Tel Pitha with a cup of hot tea.

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Tal pitha

This is a sweet dish made from palm fruit. This fruit is one of the most popular fruits for Bengalis, and is used to make desserts.

Ingredients

• 1 ripe tal (palm fruit) 1 kg of liquid milk 2 cups of sugar 1/2 cup of grated coconut 2 cardamoms 2 cinnamon sticks

Method

Step 1

Peel the tal fruit open. There will be a few kernels. Mix the kernels with water and squeeze out the extract. Set aside the extract. Heat the milk in a pot until it thickens. Pour the tal extract and add the sugar. Stir steadily and add the grated coconut. Add the cardamoms and cinnamon sticks.

Step 2

Stir continuously and cook for 1 hour. By now the tal-milk mixture should thicken and the distinct and flavorful smell of tal should be released. Pour the thickened mixture on a serving dish or tray. Cool in a freezer.

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Sugarfree Kachagolla

Known as Sugarfree Kachagolla the taste of this sweet is In Sugar Free Syrup.

Ingredients

• Sugar Free Natura 1 cup, Sugar Free Natura 3 tsp, Cardamom powder 1 tsp, Saffron - few

Method

Step 1

Boil milk in a thick deep vessel. As soon as the milk comes to boil, add one lemon's juice to split the milk. You can use two lemons also depending on the speed of the milk splitting. Once the chenna is separated from the water take it out and strain it into a muslin cloth and tie it for 10-15 mins so that the excess water gets drained out. After 15min open the cloth and take out the chenna/paneer in a flat base tray. Start mashing it evenly with the bottom part of your palm to make it smooth. Be gentle while mashing it. Make sure no chenna granules should be left. Read more at: http://ift.tt/2blxzvw All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Step 2

Now pinch a lemon sized ball and roll it carefully to make a smooth ball. There should not be any cracks in them, else they will open up while boiling. In a deep and wide vessel/pan add in 8 cups of water along with the sugar free substitute, cardamom powder and few strands of saffron(optional) and let it boil. Read more at: http://ift.tt/2blxzvw All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Step 3

Drop the balls in the boiling syrup and cover for 5 minutes. After 5 minutes, take the lid off and cook for another 15 minutes. Keep the syrup boiling, hence adjust the flame accordingly. After it has been cooked for 20 minutes in total, take them out in a bowl and cover them. Boil the remaining syrup for another 5 minutes and then pour all together in the bowl. Allow it to cool and refrigerate it till chilled. Read more at: http://ift.tt/2blxzvw All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

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Shanmehali khar(Mix khar)

Peel the papaya, bottlegourd and the stems of cauliflower. Wash and make pieces. Wash the lentils and soak for about 20 minutes. Wash and slit the ..

Ingredients

• Papaya: 150 gms

Method

Step 1

Peel the papaya, bottlegourd and the stems of cauliflower. Wash and make pieces. Wash the lentils and soak for about 20 minutes. Wash and slit the green chillies. Peel the ginger and garlic. Crush the garlic and make a paste of the ginger. Heat oil in a karai and fry the dry chilli and the crushed garlic. Add the vegetables, lentil and salt to taste.

Step 2

Stir for about 30 seconds and add the warm water. Close the cooker and cook for 2 whistles. Switch off the gas. When slightly cool open the cooker. Add the ginger paste and stir slowly. Close the cooker and open after about 5 minutes. Serve with boil rice after garnishing with fresh mustard oil.

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Sesame Chicken

Sesame Chicken - crispy chicken with sweet, savory sauce with lots of sesame seeds.

Ingredients

• Chicken pieces: 800 gms Sesame: 2 tbsps Garlic paste: 2 tsp Ginger paste: 1 tsp Chopped onion: 2 medium Dry red chillies: 4 Mustard oil: 2 tbsps Fennel seeds: 1/2 tsp Salt: to taste Hot water: 1 cup

Method

Step 1

Wash the chicken and drain well. Upon medium heat dry fry the sesame along with 2 dry chillies for awhile. Grind the sesame with the dry chillies. Heat oil in a heavy karai and temper with 2 dry chillies and fennel seeds. Fry the onion till soft and add the ginger and garlic paste. Fry for about a minute and add the chicken. Fry for a minute and add salt.

Step 2

Stir cook for awhile and cover. Stir till almost dry and add the sesame paste. Stir and add the hot water. Cover and simmer till done. Serve hot with rice. Also can enjoy with lucci or parathas.

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Saru Maach Khar(Fish cooked with khar-Oil free)

Clean the fish wash well and drain. Wash and soak the gram and soak for about 3-4 hours. Wash and slit four green chillies. Peel the ginger, wash and cooked with khar-Oil free.

Ingredients

• Small fish: 8 Bengal gram: as desired Green chillies: 6 Ginger: 1 inch long Onion: 1 medium sized Kolakhar: 2 tsps Salt: to taste For garnishing: slit green chillies and mint leaves.

Method

Step 1

Clean the fish wash well and drain. Wash and soak the gram and soak for about 3-4 hours. Wash and slit four green chillies. Peel the ginger, wash and crush. Peel the onion, wash and make pieces. In a karai take the water, fish and the gram. Put it upon fire and bring to boil.

Step 2

Reduce heat to medium and add the khar and slit green chillies. Add salt to taste. Cover and cook half done. Add the crushed ginger, khar and the remaining two green chillies. Simmer till done. Garnish with slit green chillies and mint leaves. Serve hot as a starter. Can also enjoy with hot rice garnishing with fresh mustard oil.

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Sarbot Chilled mint

Sarbot Chilled mint is making pudina juice with mint leaves...

Ingredients

• Mint leaves: 1 ½ cup Water: 5 cups Sugar: 1 cup Lemon juice: ½ cup Salt: ½ tsp For garnishing: mint leaves

Method

Step 1

Wash the mint leaves well and drain well. Grind the mint leaves coarsely with the salt. Take 2 cups of water in a bowl and add the grinded mint leaves to it. Also add the lemon juice to it. Stir well and keep the bowl covered for an hour. Take the remaining 3 cups of water in a saucepan. Add the sugar and put the saucepan upon medium heat.

Step 2

Stir with a wooden spoon till the sugar dissolves. Cool the syrup and add it to the mint mixture. Strain well and taste for salt. Chill the mint mixture overnight. Fill ½ of a glass with the mint juice. Add about 6 ice cubes and pour water. Garnish with a mint leaves. Serve the delicious refreshing drink to your children.

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Sanmeholi chutney (Mix green chutney)

Sanmeholi chutney (Mix green chutney) made using fresh coriander and mint leaves .

Ingredients

• Coriander leaves: 1 small bunch Mint leaves: 1 small bunch Curry leaves: a few sprigs Garlic: 25 gms Green chillies: 2-5 Cocum: 8 pieces Sugar: ½ tsp Salt: according to taste

Method

Step 1

Wash all the leaves and drain. Peel the cloves of garlic and wash. Wash the chillies and remove the seeds Wash and soak the cocum in a little water for ten minutes. Grind together the leaves,garlic, chillies, cocum, sugar and salt. Serve chilled with rice and dal.

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Sagor Payas (Sago Payas)

Sagor Payas (Sago Payas) is a delicious Assamese recipe.

Ingredients

• Sago: ½ cup Milk: 1 ½ litre Sugar: ½ cup Bay leaves: 2 Grated lemon peel: ½ tsp level

Method

Step 1

Wash the sago and soak in a cup of milk for half an hour. Soak the saffron in a little warm milk. Take the milk in a heavy saucepan and bring to boil. Change the heat to medium and add the bay leaves. Also add the sago granules and stir occasionally. After about 10 minutes change the heat to minimum.. Keep stirring occasionally.

Step 2

When it is of desired consistency add the sugar and lemon peel. Keep upon low fire for 5 more minutes stirring in between. Switch off the gas and stir for awhile. Cool. Tasty to eat if served chill. Serve as a dessert.

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Rongalao Aru Haanhor Manxor Jhol (Duck Curry with Pumpkin)

Rongalao Aru Haanhor Manxor Jhol (Duck Curry with Pumpkin) Recipe.

Ingredients

• Dressed duck: 1 kg Rongalao (pumpkin): 500 gms Potatoes: 2 medium sized Mustard oil: 100 ml Onions: 4 medium sized Garlic: 2 whole
• Ginger: 1 (1 ½ inch length) Cardamom: 6 Cinnamon: 2 (1 inch pieces) Clove: 6 Bay leaves: 4 Coriander powder: 2 tsp Green slit chillies: 4 Turmeric powder: 1 tsp Hot water: 1 litre Salt: to taste

Method

Step 1

Cut the duck into serving portions. Clean, wash and drain the meat. Peel and wash the pumpkin and potatoes .Make pieces. Peel and wash the onions, garlic and ginger. Slice the onions and ginger. Make a paste of the onion, garlic and ginger.

Step 2

Make a paste of cardamom, cinnamon and clove. In a karahi heat mustard oil. Caramel sugar. Add the onion paste and bay leaves. When the onion changes colour sprinkle turmeric powder and stir till oil floats to the top. Sprinkle water twice while frying. Add the duck meat, pumpkin and potatoes.

Step 3

Also sprinkle coriander powder and salt.Upon high heat stir. When the meat is of golden colour and dry of water add the warm water. Cover and simmer till the duck meat is tender and the gravy thickens. Serve Rongaloa Aru Hannhor Manxor Jhol with rice.

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Rongalao Aag Bhaji (Tender Front of Pumpkin plant)

Rangalour Aag Bhaji Mutton with pumpkin seeds is a delicious recipe.

Ingredients

• Rongalao Aag: 6 Potatoes: 2 medium Sliced onion: 1 medium Mustard seed paste: 1 tbsp Mustard oil: 3 tbsps
• Chilli powder: ½ tsp Warm water: 350 ml Turmeric powder: ½ tsp Salt: aMethodording to taste To decorate: a tender pumpkin leaf

Method

Step 1

Peel the tender stems. Cut into 1 ½ inch length. Also use the tender leaves. Soak the potatoes in water for ten minutes. Rub and wash. Slice the potatoes. Heat mustard oil in a karahi. Add sliced onion and fry till soft. Add the sliced potatoes and Rongalao Aag. Sprinkle chilli powder, turmeric powder and salt.

Step 2

Stir for a while. Add the mustard seed paste. Stir well. Add warm water and bring to boil. Simmer covered till done. Serve with rice decorating with a pumpkin leaf. Rongalao Aag Bhaji can also be served with parathas.

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Rich mixed fried rice

Combination of rice with vegetables/non veg - Mixed Fried Rice.

Ingredients

• Basmati rice - 2 cups Carrot (thinly sliced - 1 cm) - 1/2 - 3/4 cup or cut as small cubes Beans (cut to small pieces) - 1/2 - 3/4 cup Onions(thinly sliced) - 1/2 - 3/4 cup Garlic (thinly sliced) - 1 spoon Shrimp/Shredded chicken/
• Scrambled egg/meat - 1/2 - 3/4 cup Salt - As reqd Soya sauce - 2 tbsp Oil/Butter - As reqd Pepperpowder - 1 tsp

Method

Step 1

Soak rice for 15 - 20 mins after washing well. Drain the water and fry in little oil for 3 - 4 mins. Pour boiled water and salt to it and once cooked, strain off the water. :- See that it does not overcook. 3/4 cooking will also do.

Step 2

Steam the vegetables or cooking in little water will also do. :- The shrimp, chicken meat etc mentioned is cooked. Pour little oil/butter in a pan. Add onion and garlic and stir for 2 - 3 mins. Add vegetables followed by the non veg. Add pepper and salt and keep stirring for 2 - 3 mins. Mix well. :- Serve hot.

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