Why Should You Start Food Blogging?

Hello, friends! If you love to eat, cook or do anything related to food and spend time scrolling through food groups and food blogs, then you are at the right place. While browsing the amazing, lip-smacking pictures of food some blogger has uploaded, did ever the thought of creating your own food blog cross your mind? Yes. Your own food blog! A place where all of your recipes, food adventures and restaurant hunts would be kept for all the people to read and relish.

So, if you are in dilemma to create your own food blog or not, let us give you some solid reasons why you should start a food blog.

Why Should You Start Food Blogging? #FoodBlogging #Blogging #FoodBlog

Share your cooking with the whole world!

Whether you are a home cook, a recipe developer or anyone who loves to cook, a food blog gives you to showcase your recipes with the whole world. It gives your recipes more visibility and permanency. If you want to popularise your cooking in front of a bigger audience, food blogging is the best thing you can do. You would find that people who visit your blog are more encouraging, supportive than the social media and they would love to share your work in their networks popularising it.

But, are the foods blogs are only for recipe sharing? I am a member of so many food groups on Facebook and other social media where I can share a pic of my dish. Why do I need to have a food blog? We are going there in a bit!

Food Blogging can be an amazing platform to share your knowledge about food.

Food Blogging is not just recipe sharing. It’s much more than it. It’s about how creative you can be with your food.

Food is one of the essential things we need to survive. Our food has evolved from meagre things to this stage and it will never stop evolving. Every food item has its own history and digging this history can bring out amazing snippets of information regarding mankind.

If you love to know about your food and share the knowledge with the whole world, food blogs are a great medium for it. It can be about the vegetables you use in your own cuisine, lost recipes from your home, or how to grow seasonal vegetables. Just remember that your knowledge can help someone who has just started.

Food Blogging helps you to be a skilled person.

Yes. Once you start food blogging and getting appreciation form the other parts of the world who don’t know you personally, it kindles a desire in you. The desire to cook and share more things. It challenges to push your limitations as a cook. You learn new techniques, new recipes, develop your own cooking style, try to learn a lot about your native cuisine, know your ingredients and much more.  

The skills you learn for your food blog is not restricted to your cooking.

Food blogging comes with two accessories. One is your skill of writing and the other one is the photography skill. While it is not mandatory to be good with both sets of skills, food blogging moulds you to develop them thoroughly. You learn to style your food, take good pictures for your Instagram and write about the food.

Food Blogging helps you to make new friends who understand your passion.

Let’s admit it. Food is a beacon which brings friends and foe together. The food blogging community is absolutely same. Once you are comfortable with what you are doing, building relations and sharing food details come easily to food bloggers.

Why Should You Start Food Blogging? #foodblogging #blogging #food #foodblog

Food Blogging creates new avenues.

Food blogging is not always about recipe sharing. You do not need to cook to start a food blog. If you love to eat out and share the details of eateries across the continents, you are good to go for a food blog.

If you love to click pictures of ingredients and food, your food blog can be a place where you showcase your portfolio and let people hire you as a food photographer.

If you have good skills to style food, your food blog can be the creative outlet where you show your charisma a food stylist.

Food blogging is more than a hobby. It’s a lucrative career.

The prospect for food bloggers to work with brands and individuals is all time high right now. Lots of brands in home essentials, gourmet and product sectors have come forward to work with food bloggers. Food bloggers can develop recipes by using a particular product and showcase on the blog. They can also use their influence as bloggers to review products and restaurants.

Bloggers who also work as a food stylist and food photographer can work with magazines, online stores and product merchants.

New prospects for food bloggers are coming up every day and I am sure that with your food blog, you can finally create the productive outlet for your passion.

If you are looking for some motivation and like-minded people to connect to your food blog, you are welcome to join my private community for food bloggers. See you inside the group!

 

Culinary History of Spinach and Two Iron Rich Assamese Recipes

Winters are here and though we live in the concrete jungle, every year my family try to grow some of the winter greens and vegetables in our little abode. This year, we tried some early sowing of spinach, fenugreek, radish and lai xaak. To our happiness, the greens are grown pretty quickly and since then, they have been a steady part of our diet. But if you ask which tender green we enjoy the most is the spinach.

 

As soon as our spinach is ready to be plucked, we have been eating it like starved people. It is one of our favourite green and we do enjoy it in every form. Today, I am offering two family favourite recipes of spinach with you all. But before going to them, let us know the culinary history of spinach and how these tender greens reached India.

Culinary History of Spinach

Spinach is a native of the Ancient Persia from where it was introduced in India and China by the Arab and Nepalese visitors in AD 647. Its invasion of the other parts of the world began when it was introduced in Sicily by the Saracens in 827.

The earliest written evidence of spinach and its usage was found from the 10th century in the Mediterranean. The most prominent works are the medical work by al-Razi (known as Rhazes in the West) and in two agricultural treatises, one by Ibn Waḥshīyah and the other by Qusṭus al-Rumi.

It was introduced in Germany, France and England in the 13-14th century where it was used for medical purposes. It gained its popularity due to its adaptation to the wintery climate and universal appeal. In a 1390 English cookbook, spinach was referred as the ‘spinnedge’ and a food during other dietary restrictions are there.

Iron Rich Assamese Recipes

Easy, Iron Rich Spinach Recipes

Spinach can be consumed in different forms. It can be used in soups, salads, curry, fries and a seasoning. You can use it in whatever way you want, it still retains its properties of iron, vitamins and other minerals. Here is the two recipes we enjoy.

Mashed Potato with Spinach

A very easy recipe. The ingredients are also simple and easily available. The best thing about the recipe is here, spinach is used in the raw form and hence very healthy. Here is the recipe

Ingredients

  1. Boiled Potato
  2. Tender spinach
  3. Sliced onions
  4. Green chillies
  5. salt and mustard oil

Instructions

  1. Mix everything and mash together.
  2. Adjust the salt and serve

 

The other recipe is a non-vegetarian recipe which is another good source of iron and other minerals. This recipe is cooked with fish which is rich in iron and when cooked with spinach, it helps to get a good dose of iron in our diet.

Fish and Spinach Curry

Ingredients

  1. Spinach- cleaned and cut.
  2. Fried fish
  3. Mustard oil, turmeric powder and salt
  4. Fenugreek seeds

Instructions

  1. Heat the oil and temper with fenugreek seeds.
  2. Put the spinach and fry for one minute.
  3. Add the water and fish, salt and turmeric.
  4. Boil and as it reach the desired consistency, swith off the gas,
  5. Serve. 

Written as a contribution to iron rich food with #livogenironchef  by Livogen Iron 

 

Restaurant Review: Rang De Basanti Urban Dhaba, Guwahati

As the winter is here and so does the spicy food, what will be better to start the season with some spicy dhaba food? And as it happens that the Rang De Basanti Urban Dhaba, Guwahati introduced their recent menu. Here is my review of Rang De Basanti Urban Dhaba.

Where is Rang De Basanti Urban Dhaba, Guwahati?

The Rang De Basanti Urban Dhaba is situated on the G. S. Road. It is situated in a small lane opposite to the Sohum Shoppe. The best thing about it? The place has a parking lot!

Ambience at Rang De Basanti Urban Dhaba, Guwahati

The ambience at the urban dhaba is really good. It is spacious, well-lit and has a 80 plus sitting capacity. The interior is kept just like a dhaba with the tawa counter and a real tractor which can be used as a sitting space. My son was thrilled to see the tractor and we had a good time on it.

Food at Rang De Basanti Urban Dhaba, Guwahati

Now comes the real deal! All the convenience or ambience is nothing if the food is bad. But I am happy to share that I loved the food at Rang De Basanti Urban Dhaba. What I loved there? Their starters. They have a variety of starters, both veg. and non-veg. It ranges from fish to chicken and mutton to paneer. Their names are so interesting that we had a great laugh about it. The fish starter was Kambal Fish Tikka, fish wrapped in nans to give a crunchy feeling. We tasted Malai Murg Chakee (chicken), Paneer gulgule (Paneer), Tileya hara kabab (spinach) and Sawa footiya kabab as starters. Out of the starters, I loved the paneer one the most. It was one of their best things to try and I am glad that I tried it. We tried their teekhe daal ki shorba in the soup section, which I did not found much appetising.

 

 

For the main course, I tried their jeera chawal, Ghanta Ghar Cream Chicken (their own version of butter chicken), Oh teri Paneer (Paneer) and Nan. My vote for favourite food here goes to the chawal and creamy chicken which was really delicious. Now, the price of the food. I found their price is little higher in comparison to the quantity they serve. Otherwise, taste-wise, Rang De Basanti Urban Dhaba is a good place for a family dinner. I give it 3.5 out of 5 stars.

The Recreated Lanka Bata Mas: Fish in Green Chili Paste

Ever since I was back from the Illish Festival at 6 Ballygunge Place, Guwahati, I was dying to recreate the dishes in my own way. More specifically, their lanka bata illish (Illish cooked with green chili paste.). The dish was super delicious and made me its fan. Unfortunately, my fishmonger has run out of illish and this foodie had to recreate the dish with rohu. But the dish came out superb and a treat to taste buds. Here is my recreated lanka bata fish.

The Recipe of Lanka Bata Fish

The recipe is easy and uses minimum ingredients. Though the chef at 6, Ballygunge Place insisted to cook it in only green chili paste, I added 3-4 garlic cloves and one tablespoon of mustard paste to get some extra zing.

P.S. I also cooked the dish in a pressure cooker to give the dish a steamed aura.

Lanka bata fish Fish in Green Chili Paste

Lanka Bata Fish: Fish in Green Chili Paste
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 10-12 green chili.
  2. 4 pieces of fish.
  3. 1 tablespoon mustard paste.
  4. 4-5 crushed garlic cloves.
  5. Salt to taste.
  6. Little nigella seeds.
Instructions
  1. Shallow fry the fishes.
  2. Now heat oil in a pressure cooker.
  3. Temper the oil with nigella seeds.
  4. Add all the ingredients.
  5. Add one glass of water.
  6. Close the lid.
  7. Switch off the cooker after two whistles.
  8. Serve hot.
Foodie On The Road http://foodieontheroad.com/

Review: Illish Festival, 6 Ballygunge Place, Guwahati

Ok, let’s admit. I am a self-acclaimed fish lover and every summer I look forward to the fresh batches of illish in the fish markets. I am totally in love with this fish and despite innumerable bones they have, my love for it increases with every bite I take. So, when the Guwahati chapter of 6 Ballygunge Place, the leading chain of Bengali cuisine organizes an Illish Festival, who could be happier than me? 

Where is Illish Festival at 6 Ballygunge Place, Guwahati? 

6 Ballugunge Place is India’s leading restaurant chain in Bengali cuisine. The name is enough to allure the Bengali food lover to their tables. The restaurant chain was started in 2003 and it was actually started in a mansion whose address is 6, Ballygunge Place! Since 2003, it has become synonym with good Bengali food and habits. Everything from their plates to sitting arrangements, from servers to the mukhsuddhi is a reflection of Bengali culture.

The Guwahati branch of 6 Ballygunge Place is the exact replica of its main edition in terms of food and hospitality. Even if you have not visited the original 6BP at Salt Lake, you can have everything legendary about the award winning restaurant sitting here in Guwahati.

The restaurant is located in the Lachit Nagar area. It is just near to the foot bridge of Lachit Nagar and the next building to the KFC Lachit Nagar. There is ample space for parking once you enter the premises and you need to bother about your car while savoring your favorite food.

What is Illish Festival at 6 Ballygunge Place, Guwahati? 

Illish festival at 6BP is the celebration of the fish Illish (Tenualosa ilisha) which has started on August 1st. Illish is one of the most favorite fish for most of the Bengalis and as well to a large part of Assamese people. The festival will be there throughout the August month and it’s a treat for all fish loving people out there.

Here is a look at what 6 Bllygunge Place is offering at their Illish Festival.

Illish festival Ballygunge Place, Guwahati

 

Honestly, I knew just one or two dishes that can be cooked with illish. I had no idea that illish can be made in such a luxurious manner with different ingredients. Apart from the begun illish dolma, I found everything appetizing and mouth watering. Here is a photographic journey of what my taste buds got at Illish festival at 5 Ballygunge Place, Guwhati.

Illish festival Ballygunge Place, Guwahati
                                                                                        The spread!

 

Illish festival Ballygunge Place, Guwahati
                                                                    Illish Amrar Tok

 

                                                    Illish and Paleng saaker dom

 

Personally, I was not blown over these two dishes. They are good but dont give that ‘exotic’ feel that illish carries. The amrar tok was very different from what I am used to and may be I was looking for that flavour and was disappointed.

Paleng and illish was ok for me.

Illish festival Ballygunge Place, Guwahati
                                                                 Aam Kasundi Illish

Aam kasundi illish was good and though I expected it to be in the savoury section, it was sweet and went well with the flavour of illish.

Govindbhog illish was just like fish biriyani but every grain of this dish was loaded with the typical illish flavour. It can be eaten as stand alone with some mustard sauce. When asked, we at the food blogger’s table was informed that the secret of this amazing rice dish was to cook the grains in illish stock. (Amazing tip, isn’t it?)

Illish festival Ballygunge Place, Guwahati
Govindbhog Illish

 

The dish below was the show stealer for me. Cooked in green chilli paste, the illish absorbed the right kick but not so spicy to your pallete. This dish was enough alone to give the illish festival a thumb up. Next time a fresh batch of illish lands in my kitchen, this is the dish I am going to try first.

Illish festival Ballygunge Place, Guwahati
Lanka baata Illish

 

The Iliish kata chorsori was ok so did the illish cooked in coconut paste. Narkel bhappa illish was steamed with coconut paste and spiced up with dry chillies. It was good but not as good as the lanka bata illish.

Narkel bhapa illish.

 

 

 

 

Illish festival Ballygunge Place, Guwahati
Illish Kata chosori
Illish festival Ballygunge Place, Guwahati
Mango Illish roll

These rolls were cooked with raw mango and deboned illish. And boy, what a dish! I was totally bowled with the subtle mango flavour mingled with deboned illish. I mean who does not love deboned fish!!!

Illish festival Ballygunge Place, Guwahati
The Table at Illish festival Ballygunge Place, Guwahati

 

Overall, the experince was good, tummy filling and amazing. We talked about food, bonded over it and look forward to such amazing food in future too.

So, if you are in Guwahti this August, do not miss the festival. It is upto 31st August. Go and live some life!!

Lastly, here is the famous crushed pan from 6 Ballygunge Place, Guwahati!

Restaurent Review: Genuine Broaster Chicken, Guwahati

Guwahati, the gateway to North East India is an assimilation of cuisines. Besides, local and ethnic cuisines from the region, the place is now home to international flavors catering to the mass. This is the reason that from time to time, international food chains are coming up in Guwahati and being loved by the crowd. The latest entrant to join the list is Genuine Broaster Chicken.

The restaurant was open on 22/05/2017 and I was invited as a blogger to know about the brand, the food and the overall what the brand is offering to its customers. It was a lovely afternoon with delicious food, cozy ambiance, and fine company.

The brand: Genuine Broaster Chicken

Genuine Broaster Chicken is one of the popular food joints of the USA. It tied with the Yellow Tie Hospitality, the food, and beverage franchise management group, in May 2016 to expand its reach in India. Within a year, the brand has extended its reach in major cities across the country. It was the brand’s first foothold in Guwahati while Mr. Ambarish Saha, Eastern head, Yellow Tie informed that they have the plan to open at least ten other outlets across the northeastern part of India. 

GBC is also known for the food equipment it makes. In fact, they are well known for pressure fryers, the same thing they use for frying their signature dishes. 

The Menu at Genuine Broaster Chicken, Guwahati

The menu at Genuine Broaster Chicken is a varied one. It is diverse, offering American food with some desi tadka. Here you can have a look at the menus here.

I tried quite a few items from the menu. The drinks are good and so does the food.

From the drinks, I loved the Chulbul and Bulbul. Yes. We Indians can be that crazy about Salman Khan that we prefer to name our drinks like that! Ok, jokes apart, drinks are soothing on a scorching hot day in Guwahati.

I loved the legendary GBC chicken fry so much. They come with a variety of dips which go well with every bite.  The chickens were fried using the Broaster pressure frying method which kept the juice in the chicken intact. The fries are crunchy yet moist. 

Crispy bu moist Genuine Briaster chicken fry
The crispy and moist chicen fries

The next item on the menu which I tried was from the Fries and Franchos section. It was a smoked BBQ franchos with lots of jalapenos, tomato, franchos and chicken bites. Personally, I somehow could not love the dish. The flavours somehow disobeyed to mingle and the dish tasted like a mess,

Genuine Broaster Chicken
Smoked BBQ Franchos

Then it was time for burgers and we were served two burgers, both veg, and non-veg. The veg burger was named PalakPaneer Burger where they used fresh spinach puree to make the patty and color the bun. The non-veg burger was named Lamb Rogan Josh Burger where the patty was made of the famous Indian dish. Unfortunately, the patties were too salty for me in taste and I couldn’t enjoy it much. 

Genuine Broaster Chicken
The burgers. No points for guessing that the green one was the Palak one!

Then came two fusion but ‘not-so-fusion’ dishes. The first one was Ghotala khichdi (non-veg) which was sassy, spicy yet delicious. I practically devoured it. It was hot but the flavors were well mixed and I just loved it. The second dish was Indian flat bread with Begum Jaan Keema. (Mind name, by the way!) Begum was well blended minced chicken with gorgeous spices. The parantha also went well with Cheese Maskedar of which I took a few bites but it was worth having. 

Ghotala Khichdi
Genuine Broaster Chicken Guwahati
Begum Jaan Keema with Indian Flat Bread

The meal was ended with some sweet note. We were served Choco Samosas with Mango Icecream which I loved. The samosas were filled with nuts which gave it a crunchy edge too. But the ice cream was divine. It was perfect for the evening and I think, I will order it whenever I visit Genuine Broaster Chicken, Guwahati next time. The other treat for sweet teeth was Golkund Muffin which melted as soon as the tongue met it. 

The Ambience and Service at Genuine Broaster Chicken Guwahati

The ambiance of the place is trendy and crowd puller. They have the sack lights in the ceiling and decoration was done to suit the mood. I, however, felt that the place would be a little congested on a busy day as there is hardly space between tables to roam. 

Genuine Broaster Chicken Guwahati

Service can be better at the place. We had to ask the attendants to lower the music several times which was at its loudest. And the cleanup crew needs t be alert each time someone finishes their meal. We had to sit with dirty plates for more than half an hour and the dishes were served without clearing the tables. But I believe in second chances and hope that as the time passes, the service would improve.

Overall, the experience was good with good company. If you love having chicken fries and good desserts, this place must be on your list.

Name of the Restaurant: Genuine Broaster Chicken Guwahati

Location: Zoo Tiniali, Guwahati

Cost for two: INR 500-600

Food: Good

Service: Poor

Ambiance: 50-50

 Picture courtesy: Self, Mitali G. Dutta and Guwahati Foodie

5 Things That You Don’t Know About Assam Tea

Being an Assamese blogger, I have been often questioned why I have not written about the things that are considered as the symbol of my state. In fact, I have not been writing about two things that define Assam at all. The first one is Greater One-horned Rhinos and the other one is Assam Tea. The first one, I am not eager to write about it. My husband is wildlife biologist whose focus is the rhinos and I get to discuss only this magnificent beast in my home. So naturally, I stay away from it while I work.

The other thing that defines my state is Tea. We, Assamese, are addicted to this beverage. In fact, now I am sipping a steaming cup of Assam tea while writing these lines. It is our identity. Tea was among the first questions I was asked while I studied in Delhi apart from if we still live in the jungle and do we need to have a passport to come to Delhi. The exact question was ‘Emm..aahh…do you have a sort of tea garden instead of a kitchen garden?’ Yes. Tea is that specific to us Assamese!

Tea is one of the most loved beverages in the entire world. It is mainly produced in northeast India, some patches of south India, Sri Lanka, China etc. Assam tea is widely loved and used in the world. Tea prices are very average and so at every stratum of the society, it is widely used making it common people’s beverage. Tea in Assam has its own history which is not less than a fairy tale. So, people… brace yourself for an exciting journey to know what is Assam tea. Read this piece and get ready to buy tea online India. Here we go!

5 Things That You Don’t Know About Assam Tea

The history of Assam Tea dates back to 1823

A British mercenary, on his trip to Assam in 1823, was offered a bowl of steaming liquor by a local Sing thou (an indigenous tribe from Assam) chief. As soon as Robert Bruce, the mercenary, sipped the bowl, he was energized with a raw energy. He understood that this was no ordinary local beverage but Tea, for which there was an uproar going on in England. Till that time, tea was a monopoly of China where tea was cultivated and guarded with utmost secrecy so that no one can snatch the business from them. Lots of efforts were already made to grow tea in other parts of the world but in vain. The business heart and mind in Mr. Bruce leaped with joy. He requested some leaves to the chief which were sent to his brother Charles Alexander Bruce to check.

Assam Tea is reigning over British islands since the 1930s

The samples sent by Robert were identified as tea and it was rejoiced by the East India Company as it was opening their doors to the tea trade. Robert’s brother Alexander was appointed as the Superintendent of Govt Tea forests in Assam and it was under his care, the first batch of Assam tea was exported to England in 1837. It was an instant hit among the tea-loving people of England and gradually, lots of people are getting attracted to this tiny state in their empire.

The first sapling and labors in Assam tea plantation were Chinese

At first, the Assam Company was doubtful about the quality of the local tea species. So, they smuggled four lakh tea sapling and labor from China. Though the saplings did not survive the hot and humid weather of Assam, the Chinese laborers helped in initiating the tea plantation in Assam. There was a significant Chinese population in Assam before 1960. Though most of them were either deported or left the country during the Indochina war, there are still people of Chinese origin in Assam. If you want to know more about them, do read the novel Makam by Sahitya Academy winner author Dr. Rita Chowdhury. The book has documented the smuggled Chinese labors to Assam and their descendants’ heartbreaking deportation from Assam. The book is translated into English as The Golden Horse as well as in the Marathi language too.

The Assam tea flavor that has won hearts of millions

Assam tea has a unique strong malty taste and a bright color which gives it its uniqueness. It was researched that this unique flavor comes from the climate Assam has. The climate varies from cool and dry winter to hot, rainy summer which helps the tea plants to grow prolifically producing the best tea in the world. Assam accounts for around 55% of the global tea production every year. And it means you have a little of my state every day in your morning rituals!

Different time zone for Assam tea gardens

Yes. It is hard to believe but the tea gardens in Assam follow a different time zone than Indian Standard Time (IST). As Assam receives sunrays earlier than the rest of the country, the Britishers introduced the system to save the daylight. The general working hour of a tea garden in Assam is 8-30/9 a.m. to 4 p.m. Isn’t is unique to have a time zone devoted to themselves only?

Tea also has many qualities and every household has their own recipe to brew the perfect cup of tea. There are so many varieties of Assam tea available in the market and you are free to choose from it. Currently, my personal favorite one is the Orthodox tea where you don’t have to brew the tea in hot water. Just boil the water, add the tea leaves and cover. After two-three minutes, your ticket to a healthy life is ready to sip! You can also buy tea online to taste various types of tea available in Assam.

Mint and Green Mango Chutney and Some Joyful Memories

Summer is here and so are the mangoes. We are yet to get the ripe ones but once the tender ones are ready to grab, my kitchen is full of them in different avatars. Among lots of ways to eat green mango, our all time favorite is a chutney made with mint leaves and green mango.

The mint and green mango chutney is a staple in Assamese household. As the summer months bring the unbearable heat, our grandmas would make to cool the tummy. This is a recipe which is made since generations in our houses and served almost every day. 

The mint and green mango chutney go best with plain rice and daal. You can also have some vegetables with it and the simple, healthy and light meal is ready. As you can make the chutney in batches, the effort here is least but the impact of the happy tummy goes many miles. This is a recipe which is not even mentioned in food discussions but still, it holds a high position in almost every cuisine.

How to Make an Amazing Mint and Green Mango Chutney

As I was thinking to share my version of this mint and green mango chutney, the first thing that came to my mind was the memory. My ancestral home had 4 mango trees and when it was the season of mangoes, our courtyard would be full of it. We would start eating the green ones as soon as they are ready to munch. On holidays, after school, we would roam under the trees to get a mango. In those days, the perfect stone thrower was the hero or heroine of the season. We meager human beings would patiently wait for he/she to hit the mangoes with perfect aim and share it afterward. Those days were plainer, much simpler when we would be happy even with a single bite.There might have been quarrels over the mangoes but when today I thought of it, I could remember only the joy and friendship, not the mango bites. 

During our school time, scorching heat and plain summer vegetables, a sight of this chutney were a welcome sight. Ma would make it fresh every day for lunch (not in batches like I do) so that we would finish the lunch after school without any complaints. 

How to Make an Amazing Mint and Green Mango Chutney

The mint and green mango chutney is also very beneficial for health. Let’s have a look on it.

Health Benefits of Mint and Green Mango Chutney

Mint and Green Mango Chutney

Health benefits of mint leaves

  • Fight fatigue
  • Clear skin
  • Helps in breastfeeding
  • Improves oral health
  • Good for a cough and cold

 

 

Here are the health benefits of green mango

  • Lowers Cholesterol 
  • Clears the Skin
  • Improves Eye sight
  • Improves Digestion
  • Helps Fight Heat Stroke

How to Make an Amazing Mint and Green Mango Chutney

Ingredients

  1. Mint leaves, as required.
  2. Green mango slices, as per the measure of mint leaves.
  3. 3 garlic cloves
  4. 2 green chilies
  5. Salt

Instructions

  1. Wash the ingredients and drain the water.
  2. Grind them together till you get desired smoothness.
  3. Add salt according to taste and serve.

 

Assamese Recipe: Drumsticks in Mustard Sauce | Sojinar Sorsori

Summer is here and though the season demands light gravies, one can not say know to the temptation of drumsticks in mustard sauce.  This is a quick and easy recipe which can not be cooked with simple ingredients. But before going to the recipe, let us know the health benefits of drumsticks.

Health Benefits of Drumsticks

  • Drumsticks are a good source of iron, calcium and vitamin C.
  • They give strong bones and cleanse the blood.
  • It is also good for gall bladder.
  • Drumsticks help to improve the immune and nervous system.

Ingredients of Drumsticks in Mustard Sauce

As I said earlier, this is a simple recipe using minimal ingredients. To cook the drumsticks in mustard sauce, you need only drumsticks, mustard paste, and crushed garlic. As an ardent potato lover, I add potato chunks in it too which gives it some sweet flavor but can be toned down by using lots of green chilies. Here is the recipe.

In Assamese cuisine, the dishes cooked with mustard sauce are called sorsori. Hence, drumsticks in mustard sauce are called sojinar sorsori. Here is the recipe.

Assamese Recipe of Drumsticks in Mustard Sauce

 

Drumsticks in Mustard Sauce
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Drumsticks, cut into pieces
  2. 2 potatoes, cut in long slices
  3. 2 tablespoon mustard paste
  4. 1 tablespoon crushed garlic
  5. Green chilies (optional)
  6. Salt, mustard oil and turmeric powder
Instructions
  1. Heat oil in a kadahi.
  2. Add the onions and fry till they turn golden brown.
  3. Add the vegetables, salt, turmeric and saute well.
  4. Lower the heat and cook for 5 minutes coverd with lid.
  5. Stir and cover the kadahi and cook for another 5 munutes.
  6. Once you start to stir, increase the heat and rigorously stir for another two minutes.
  7. Add the mustard paste and crushed garlic and stir.
  8. Add one glass of water and cover with the lid.
  9. Cook till the vegeatbles are cooked and you reach the required consistency.
  10. Adjust the salt and serve hot.
Adapted from Assamese Cuisine
Adapted from Assamese Cuisine
Foodie On The Road http://foodieontheroad.com/

Bohag Bihu: A Photo Essay

Bohag Bihu or Rongali Bihu is one of the main festivals of Assam. It is celebrated in the month of April when the Assamese New Year starts. It is the festival when the agrarian Assamese society gets ready for the next agricultural cycle. The festival is full of fun and joy and hence, it is also called Rongali.  Bohag Bihu or Rongali Bihu is the time when the boys get ready with their dhol and pepa to woo their loves in Bihu dance. It is the festival of dance and songs, visiting relatives, and neighbors seeking their blessing for the whole new year.

This photo essay would introduce you with some of the rituals and snapshots of Bohag Bihu. 

Goru Bihu-The first day of Bohag Bihu

 

Goru Bihu

 

On the first day of Bohag Bihu, all the cattle in a household gets special treatment. They are given ceremonial baths after smearing black gram and turmeric paste. This is a community ritual where all the cattle of a locality is taken to a community pond or nearby river. The small boys drive the cattle to the pond or river with two herbs, digholoti and makhiyoti and sing,

Digholotir dighal jaat, makhi maro jaat”.

It is believed that when the cattle are specked by these herbs, the flies won’t bother them for year long. After the bath, the cattle are adorned with garlands made by vegetables like bottole gourd, eggplant, thekera. They are also given the vegetables to eat while singing the following song,

“Lao kha, bengena kha, bosore bosore barhi ja : ma saru, bapera saru, toi hobi bor goru.”

In the evening, they are given jug or a special herb infused smoke to make the gohali or farm hygienic.


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Manuh Bihu- the second day of Bohag Bihu

On the second day, the Assamese people take ceremonial bath with the paste of black granite and turmeric. It is believed that these pastes help to fight any kind of skin anomaly. 

After the bath, the blessing is sought from the elders with offering them bihuwan. Bihuwan is a gamosa which is made especially for the Bihu. Jolpan, consisting laru, pitha, sandoh, curd etc are served.

Bihuwan-Bohag Bihu