Beautiful Assamese Kids In Traditional Dress

Beautiful Assamese Kids

Traditional dish "Roasted meat"

Add caption

Roasted Goat meat- 

Ingradiants-

• Goat meat half kilo (cut into small pieces)
• 1 garlic 
• 1 large onions (paste)
• 13-14 cloves of garlic
• 1 teaspoon of Dhania/Pudina paste
• Curd ½ teaspoon.
• 1 teaspoon  of oil
• Salt, turmeric and green chillies paste as per taste.
• Chopped Onion and Coriunder leave for Garnishing

Method

Wash meat and boil it for 5min in  water (2 cup)

Then Drain water.

                                                                               

Now  merrinet it with little salt, turmeric and green chilli paste,curd,Dhania Paste ½  

teaspoon. 

Now place it in  bamboo sticks. 

Now roast it using traditional “Souka” /heater/gas stove/ Microwave.

Make sure that it will roasted from each sides.(heat must be medium,otherwise it will burn)

When its properly cooked and aroma of  Roasted meat touch your nose.

Keep it in a dish and

Gurnish with chopped coriander leaves & Onion.

            Then its ready to serve

Recipe by-Riju Das

Assamese poem

Assamese poem

Assam's Page 3

Assam’s page 3

Assam’s movie are well rooted with an experience of culture, beautiful
exotic scenario of nature, its rural its urban customs. Undoubtedly the
A-CLASS actor with their acting skills are amazing, when they portrait the
character all it’s come to alive.

Much of the movies theme deals with age all proud traditional aspects,
begonia ‘n human mind and all its mental traumatic states with its effect.
To create a show combining all this values within a limited budget is a
fine classy wonderful job done by talented producers, Directors, actors and
all the technicians.

With the passes of time, we are exposing to International media work.
Though we don’t compare but nerves are nerves visualization matter, is the
out most truth. Camera graphics persons with professional view will do
perfect

And with the passes of time peoples taste are developing, groups are
forming for different films. To fulfill everyone’s taste is not possible it
is true. Writer’s directors should come up with films which are based on
people’s daily routine, career concern movies. In today’s generation movies
with these topics are doing well business. Peoples have seen excess of love
stories and family dramas certainly they are bored with the same background
stories.
Marketing advertisement should be taken care of; little bit investment in
these sectors can reach more number of peoples which would attract them to
movie hall. Business class should enter in Assam’s movie industry. Last not
but not least Assames movie needs
hype.................................!!!!!!!!!!




Article by Sukhdev

Sukhdev pen name of Sanju Karkho born on September 2, 1993 to Phuleswar
Doloi and Rupali Doloi. He has written poem few of them published on three
online magazines The Assames beauties, The Bindas way of life and Nostlgia
. By Birth born in the Family , link with various media Late Manik Dewri Print
media . He is nephew of SIR Guru Nadiram Dewri Sangeet Natak Academy
Awarded . His Inspiration is his Uncle Guru Nadiram Dewri
(Guru of Tiwa folk , sealed by Government of INDIA) HE CALL him ‘ MAMA’.
He Personally quite Reserve Kind of person.

Traditional Assamese Cuisines 'Riju's recipe'

"Kordoi tengare mshor juti (fish with star fruit)" :

                                                                                                                                                                                            Ingredients:
Kordoi tenga(star fruit)- 4
Mustard oil 3 tsp
Panch phuran 1/2 tsp
Dry mustard seed 1 tsp
Green chilli 2 chopped
turmeric powder 1tsp
Sugar
Salt

Mathod-

First of all cut kordoi tenga.
wash and crush it .
Now heat oil in a pan & add panch phuran , mustard seed, chopped green chilli.
Then add the boiled and little mass kordoi tenga in the pan.
 cook  it for 10 min.
Add pieces of  fried fish & cook few min.
Then add 2cup of boiling water for its curry.
Then add sugar and salt according to your taste.
Cook for sometime till the gravy becomes thick.
Finally its ready to serve.

(Recipe-Riju Das)