After Kaju Pulao from Andhra Pradesh and Kharzi from Arunachal Pradesh, today it is Meetha pulao from Assam. If you have missed my previous posts, please take a look at them. I am doing a mega marathon this month, the theme being biryani, kichdi and pulao. The preparations started way…
Today we will make a dish from Assam. Assam is also one of the seven sister states of North Eastern India and shares international with Bhutan and Bangladesh. Rice is the most important ingredient of this cuisine. Khar is a traditional dish made in Assam using ashes of banana stem.…
Here is the other version of Kordois I posted yesterday. I made these for ICC this month. Srivalli chose the recipes for two versions of kordois from Sunita’s blog. Yesterday I posted the sweet version and today here I am with the savoury version. When I posted the sweet version…
For this month’s ICC, Srivalli selected an Assamese recipe – Kordois. These are prepared for Magh Bihu festival. Even before knowing the name, I have prepared this several times before marriage, after watching a TV show. We used to make both sweet and savoury versions at home. And we used…
Khar is a signature dish of Assamese cuisine. There are so many varieties of khar. The main ingredient of khar is kola khar, which is got from dried banana peels. For the second day of Blogging Marathon #25, I opted to make a vegetarian khar using spinach leaves. As kola…
For the second week of Blogging Marathon #25, I selected North East Indian Cuisine. There are 7 states which come under North East India. They are Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland and Tripura. I recently came across a face book page on Assamese cuisine. When going through the…