sanjay thumma Vahchef with Indian food videos inspires home cooks with 100 recipes for Diwali festival 2016. Diwali, or Dipawali, is India's biggest and most important Festival of the year



Everything about Assam :

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



Tomato Chutney

Tomato Chutney

Very popular tomato chutney with a variation Tomato Chutney that goes well with Idli, Dosa, Chapathi, Poori or Rice.....



Jalebi is a deep fried sweet made from maida flour and then soaked in syrup. It is bright orange or yellow in colour and can be se...



Puri is a round, puffed unleavened deep-fried Indian bread, commonly eaten for breakfast or as a light meal. Usually served with ...

Mint Chutney

Mint Chutney

Mint chutney made with frest mint, spiced with few green chillies, have a pleasant warm, fresh, aromatic, sweet-spicy flavor with ...

Sweet Potato Roti poli

Sweet Potato Roti Po...

Sweet potato poli is a stuffed flat bread made in traditional Indian style by stuffing boiled and mashed or grated sweet potato.A ...



How to makeOmelette?How to cookOmelette?Learn the recipeOmeletteby vahchef.For all recipes visit vahrehvah.com15193...



Curd/plain yogurt or dahi is a dairy product obtained by curdling milk with an edible acidic substance such as curd itself, lemo...

Plain rice

Plain Rice

Rice also refers to Steamed rice that is cooked either by steaming or boiling. Rice is the most widely consumed staple food amon...


Eggplant Dall 1

A classic dal recipe with white brinjal cooked in boiled dal. This sour dal is a mouth-freshing dish with all the freshness in th...

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