All posts filed under: ASSAM

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This Sister Duo from Assam are Taking Food Aesthetics to Another Level Through Their Food Blog “The Mid Mess”

Two sisters  , Sabiha and Samee Taskin from Assam works 9-to-5  job but their passion for food and photography led to the birth of food blogging journey “The Mid Mess ” . From experimenting new recipes to creating an aesthetic plate of food that will make you think twice before you take a bite , these sisters will make sure you have your cravings fixed with the right amount of nutrition. We talk with the brains behind “The Mid Mess”  on how they started their journey , dreams and their love for food. Tell us a little about yourselves . We are Sabiha and Samee hailing from Assam and currently living in Bangalore who loves to eat, cook , nerd out about anything nutrition related.We also love travelling and has a passion for photography. We also work as freelance photographers so ,we take up many food photography projects across India, where we click photos of either their new launches or good looking delicious photos for their websites. Tell us about your venture <The Mid Mess>. How did you …

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Inspirational Baker from Assam, Pari Hazarika Shares Her Experience of Picking Stinging Nettles from the Himalayan Foothills.

A foodie with a passion for baking desserts and experimenting with local dishes, Pari Hazarika from Assam has been cooking and baking since her childhood days, “I have always loved cooking as a kid, but it was only after I moved to Pune, that I recognized this passion of mine as a calling. I was going through trying times and I found solace in cooking for myself and my friends 🙂 I’ve always been very interested in learning about local ingredients and culinary techniques, but it took a while and some travelling before I could manifest my curiosity in that area.” As an inspirational figure for all those who follow her food journey, Pari also enjoys traveling and exploring the beauty of nature – which in turn fuels her food experiments. Here she shares an adventure of picking “stinging nettle leaves” (a medicinal plant often taken to detox, improve metabolism and immunity etc.) on a recent trip with her friends to Jibhi, a village in the Banjar Valley of Kullu in Himachal. “During my recent visit to Jibhi, a village in …

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#Recipe | Masor Tenga – An Assamese Style Cooked Tangy Tomato Fish Curry

Today we present to you a delicately flavored & light fish curry from Assam by one of our Recipe Contributors – Puravee Bordoloi (@puraveebordoloi). Tenga, as it means sour, is added by using different souring agents like, elephant apple, mangosteen, lemon, tomato, jujube, fermented bamboo shoot, different leafy veggies, etc. Other seasonal veggies like gourds, yam, taro root, cauliflower, potatoes etc. go along with it and make a perfect dish. Cooking Time: 20-25 minutes Ingredients: 6-8 pcs of Rohu fish 3 large cut ripe tomatoes 1 medium sized chopped onion 1 tsp of Fenugreek seeds or five spices 3 chopped green chilies 1 tbsp of Turmeric powder 4 tbsp of Mustard oil 1 glass of lukewarm water Salt to taste Fresh coriander leaves for garnish Method: Marinate the fish with salt and turmeric powder. Heat oil in a pan; fry both sides of the fish and keep them aside. Do not over fry Set the flame on medium. Add fenugreek or the five spices in that hot oil and let it splutter Now add the …

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#Recipe | Boroila Fish Cooked With Khutora Xaak And Cherry Tomatoes

Today we have a refreshing and light fish curry from one of our favorite Recipe Contributors Geeta. The small fresh water Boroila fish when cooked with khutora xaak, a variety of Amaranthus and tangy cherry tomatoes, tastes the best when the weather becomes all dry. Cooking time: 20-25 minutes Ingredients: 250 grams of Boroila fish 250 grams of khutora xaak or green amaranthus 1 cup of cherry tomatoes 1/2 tsp of fenugreek seeds 6 garlic pods 1 tsp of mustard oil 1/2 tsp of turmeric powder 2 cups of water Salt to taste Method: Roughly chop the khutora leaves and keep it aside Heat a tsp of mustard oil in a wok, add half tsp of fenugreek seeds or methi seeds to it and let it splutter Add a few pods of garlic, add the khutora leaves and sauté it Add turmeric and salt to taste Add the cherry tomatoes and sauté for around 5 minutes. Smash the tomatoes with a spatula during this process Now add 2 cups of water and let it boil Lastly, add Boroila fish to the …

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Learn The Art Of Sketching Faces From Daksha Salam

A journey of art to profession. A journey of realization of how art has transformed him to be passionate about sketching faces of people. Today we present to you a soft conversation with Daksha Salam (@dksha__) – a Textile Student from National Institute of Design who believes change is natural. Share a little detail about yourself and what you have been up to? My name is Daksha Salam and I’m 22 years old – a student of Textiles from the National Institute of Design. I am a Meitei, born in Imphal and grew up in Assam and I love cats. What initially sparked your interest in this field? I’ve always loved to create, since I was a child. I remember when I would get bored of using fabrics, I would use scraps like old tires and balloons and make dresses and garments for the Barbie dolls. This helped me to extend my imagination of playing with dolls to another new level. I slowly branched out into other forms of creating art as I grew older – …

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A Recipe of Tekeli Pitha from the Kitchen of Assam

Tekeli or keteli pitha are rice cakes from Assam. They are called so because they are made by steaming them in a kettle (tekeli) lid. Traditionally a winter food (but great to have all year round), this is my favorite comfort food of all times, something I’ve been requesting for breakfast and evening snack since childhood.  Today’s recipe is submitted by Pari Hazarika (@flavourpalate). A dreamer with a head full of recipes, color palettes and a grubby feet prickling to take off to the next promising place to explore. Cooking time: 10-12 minutes Servings: 4-5 pitha on a medium sized kettle lid Ingredients: 1 cup short grained rice 1/2 cup fresh grated coconut 1/2 cup date palm jaggery (khejur gur) 2 tbsp toasted sesame seeds (optional) You will also need a kettle and two pieces of muslin, cheesecloth or other fine cloth suitable for culinary purposes. Method: Soak the rice for 2-4 hours, then spread it out on a newspaper. When the excess water has dried off, grind it as finely as possible Fill half …

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Recipe | Ruby Red Roselle Jam

“I got a good batch of red roselle from my terrace garden itself. Apart from cooking various dishes , I made this beautiful tangy sweet jam from the roselles . Goes great with bread ,rotis and even in tarts” ~  Geeta (@geeta_4u) Geeta’s yummy roselle jam  recipe is given below. Ingredients: 1kg of Red Roselle Sugar to taste A table spoon of vinegar Directions to cook: Remove the red outer covering from the fruit All the red part is then boiled in a large vessel with water Once the water starts to boil ,it becomes ruby red Add equal amount of sugar and keep stirring continuously Remove the foam which forms at the top with a laddle Keep stirring for almost 45 mins The red petals will become mushy . (Optional to keep it if you want the mushy consistency) Add the vinegar The liquid will become dark red in colour and thick in consistency The jam is ready Let it cool Store it in clean , dry bottles .

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The Tea Story Brings the Essence of Tea Bistros Together in Easy Style | Guwahati

  With its menu brimming with fresh and creative varieties of tea, The Tea Story is a cozily-designed space at Guwahati to take a breather from the everyday stresses of life; devouring damn fine food and tea whilst you’re at it. We speak with the bistro’s young and enthusiastic 27-year-old owner, Deba Pratim Das on how to open a viable tea business in the land of tea estates.  Why did you decide to launch a tea bistro?  I’m Deba Pratim Das and owner of a tea bistro called The Tea Story in Guwahati. I completed my graduation in Hospitality Management from Edinburgh Napier University. I then joined the Marriott Groups of Hotels and Resorts in USA as a F&B Supervisor and worked with them for two years. Coming from the land of tea estates, I have always wanted to learn more and explore the field of tea growing. But I never really got around to carve a path to follow. When I returned to India for pursuing an MBA degree in Hospitality, I had an …

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Recipe | Assamese Style Pork in a Bamboo Tube

Presenting another delectable recipe for all the pork lovers, cooked in the traditional Assamese style using bamboo tubes. The fresh raw essence and aroma of the bamboo gives the dish a very local smoky flavor, with the use of fresh garden herbs, cooked over the traditional Assamese mud stove. So let’s try it out! Pork cooked in bamboo tubes in traditional Assamese style. Ingredients : Pork – 1 kg Ginger- Garlic paste – 3 tbsp A handful of mint leaves Cilantro 3-4 leaves Red chilli (5-6) or king chilli (bhoot jolokia) 1 nos. Salt according to taste Raw bamboo shoot 50-100g (optional) Two bamboo tubes (better if the bamboo is from hilly region) Banana leaves Directions to cook : Chop the pork into medium sized pieces, wash thoroughly and keep it aside. Crush the mint into a paste type consistency. Next, mix the pork with ginger-garlic paste, mint paste, chillies and cilantro and keep aside for 10 mins (bamboo shoot can also be mixed). The marinated pork is now ready to be stuffed inside the …