The Sour Dal | O' Tenga Dali
This is a pulses preparation with elephant apple popular in northeastern areas. It is also known as “Tenga Dali”(i.e sour pulses), taken...
Orangy Mutton Gravy | Komola di mangkho
Ingredients: 300 gms of Mutton 2 half cut potatoes 1 medium size fresh orange pulp 1 large onion sliced 3 green chillies 2 tbspn grated...
Mutton & Banana Flower (Koldil)
Its a favourite recipe of all Assamese!! Must Try!! Ingredients: 500 gms Mutton 200 gms chopped Banana Flower 1 chopped onion 1tbspn...
Spicy Taro Roots in Gravy | Guti Kosu Jola
Yes back to roots! A commonly used root in Assamese Cuisine. Lets see how its made Ingredients 3-4 boiled Taro roots/Aluchi Mundli/ Guti...
Hilsa Fish in Mustard gravy | Illish Maas horiyoh di
It is a popular main course of Assam and its neighboring state Bengal. It can be either steamed in banana leaf (dry version) or cooked...
Pointed gourd in Mustard Gravy (Potol horiyoh di)
A quick Indian (North Eastern Part) gravy on your way! Ingredients: 3 Tablespoon Mustard Oil 3-4 Gourd ( Sliced into Half) 1 teaspoon...
