Assamese Cuisine

ASSAMESE CUISINE

Assamese cuisine is a mixture of different indigenous as well as external influences with a lot of regional variations. It reflects the culture of a specific society. Food is sacred and eating is ritual. The cuisine reflects the inhabitant’s simplicity of lifestyle. Assamese cooking is a mixture of different native style with regional variations. The food of Southern Assam is spicier than Northern Assam. Northern Assam has the oriental influence whereas the cuisine of Southern part of Assam is influenced by the cuisines from West Bengal and Bihar.

Assamese cuisine is unique and distinguished by its distinct flavor of exotic herbs like the smell of lime (gol nemu), lemon (elachi nemu or kagji nemu) and the sweet smell of joha rice.

Mother nature has give Assam abundant greenery, which helps the people in having their own share of exotic delicacies like the Pupa of Eri Silk worm (known as Eri polu), the tangy eggs of a species of red ant called the Amroli paruwa, fermented bamboo shoot, herb chutneys and khar.

Rice is the staple food of Assam and cooked in several ways. The typical and traditional Assamese kitchen have fermented and dried bamboo shoot, dried cocum (thekera), rice powder, lentils (mahor guri), kharoli, khahodi and chilly pickle. Ghee is occasionally used. Non-vegetarian would enjoy as meat and baked fish in plantain leaf is a delicacy. Fried small fish is a favourite side dish. It is characterized by the use of simple ingredients which are at times very flavorful and at times very pungent. Fermented food is very widely used, giving it a very distinct flavor. Preparations are rarely elaborate.

Locally available green leafy vegetables known as Xaak are: Spinach, "Lai" (a family of mustard greens), Mustard greens, fenugreek greens. "Khutora". "Moricha", "Mati Kaduri". "Mani Moni", Mint, Cabbage. Green vegetables are often boiled with water to form a gravy or fried in oil with onions. Other locally available vegetables are: cauliflower, beetroot, kolhrabi, curry bananas, banana flower, banana stem, bell pepper, "potol". jeeka". "bhool", snake gourd, bottle gourd, "ronga lao".

Kokum Sherbet

Assamese Samosa

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Author : Admin	Published On : Oct 31, 2007
Preparation Time: 7 min	Recipe Type : Appetizers
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Potatos

Description : recipe thanks to Swati Kapse

Recipe of Assamese Samosa
Ingredient Name	Unit	Quantity

potato	number	1
Directions \| How to make Assamese Samosa

INGREDIENTS:- For samosa sheets 3 cups of maida or all purpose flour 3 tsp of oil (1 tsp for 1 cup of flour) 1/4 tsp of carom seeds or ajwain salt to taste water to knead the dough For the stuffing 2 potatoes boiled and diced 1 tblsp ginger garlic paste 1/4 tsp tumeric 2 to 3 green chillies finely chopped coriander leaves chopped cumin powder coriander powder red chillie powder chat masala cashew nuts 2 tblsp 1/2 tsp cumin seeds salt to taste and lime juice of 1/2 lime oil DIRECTION:- For the dough Take the maida,add the ajwain seeds,salt and oil to the maida and mix well by mixing well each flour grain will be coated with the oil and it gives the cruncy texture to the samosas.Start adding water little by little and kneading properly make a stiff dough and let it rest for 15 to 20 mins. Potato stuffing Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies. cashewsand turmeric mix well and let cook for few mins.the add the red chillie pwdr coriander pwdr and cumin pwdr.add little water so the masalas don't burn. then add the diced potates,salt and coriander leaves.sprinkle the lime juice over it. you can make any stuffing of ur choice with any variations. Samosa make rolls of the dough depending on the size of samsosa you want. roll the dough in circle first and then make them oval in shape.cut that oval shape into half.take that half apply water on all edge,take one end bend it in canter and taking other end overlap it on the first edge making it a triangle or cone.fill the cone with the stuffing and seal the edges as shown in the video to get a triangular shape for the samosa. Samosa using spring roll sheet take 2 spring roll sheet and cut them in centre.take the half sheet which is 2 ply apply water on the sheet or egg wash and make a cone of it,stuff it with the stuffing and seal the cone using water or egg wash making it triangular in shape. Now fry the samosaos in the oil till they turn golden brown. the samaso with the dough requires oil temp., of @ 300'F while the spring roll samosas require higher temp., of 350 'F. Enjoy the samosas with ur favourite chutney.