Diwali Wish

TEAM ASSAMESE BEAUTIES (Madhurjya, Riju & Prayash) wishes you all a very

 Happy, Pollution free and Full of colourful lighting DIWALI.

Assamese "Lakshmi Puja" Celebration

Laksmi Puja celebrated in an Assamese House.

Assamese Beauties Tribute to Lt.Dr. Bhupen Hazarika

A Traditional Assamese cuisine

A Traditional Assamese cuisine by - Riju Das

Chicken with Pumpkin-

Ingredient-
1. Chicken 1/2 kg
2. pumpkin 200gm crunched
3. Onion-3 medium (Chopped)
4. Red chili 2
5.Garlic 1 tsn
6.Ginger-1 tsn
7. cumin(jeera) powder
8. Red chili powder
9. salt & turmeric
10. Garam masala & pepper powder.

Method-
Add ½ tspn salt, 1/4tspn turmeric,  1/4tspn chilli powder,  2 pinch of  sugar  with crunched pumpkin, and keep aside.
 Take a pan and heat 3tblsn of oil.
Add red chilies fry till blackest red colored. Now add chopped onion and fry 2min. Then add ginger-garlic paste.And fry till golden brown.

Add Chicken and fry  add salt, turmeric  1/2tsn, red chili powder1/2 tsn. Then  fry till oil visible in sides. now seam the gas and cover the pan for 10min.

Now add crunched pumpkin mixer and fry it for 5-6min. Than cover the pan again.
Check the pan time by time.

When Chickens were half boiled  remove the cover and fry it for few min in high flam.

When its become dry  add water for is curry. Boil it till its proper thickness.

Finally add  1/2 tsn garam masala and 1/4tsn pepper. boil for 5min.
Now its ready to serve.

Assamese cuisine

Pork dry fry- 

Ingredients-

• Pork (fats portion) half kilo (cut into small pieces)
• 1 garlic 
• 3 large onions (chopped)
• 13-14 cloves of garlic
• 1 teaspoon of red chilli powder
• 2 teaspoon  of oil
• A pinch of pachphuran
• 1 tea spoon of cumin powder
• Salt, turmeric and green chillies as per taste.

Method

Wash meat with boiling water  properly

and mix little salt, turmeric and chilli powder in meat adn keep aside. 

Now make a paste of Garlic, green chillies and ginger and keep aside. 

Heat a pan and add oil to heat , now allow pachphuran to split. 

Then add the pork with salt, cover and keep in seem. 

Stir in between

When water from meat will get dried and pork will start to yield oil, add the onion .

Fry the same for sometime.

Add the garlic, ginger and chilli paste, turmeric and cumin powder.

Add little water in between if necessary.

Fry till pork is cooked.

            Gurnish with chopped coriander leaves.........

            Then its ready to serve

Recipe by-Riju Das

Assamese Poem

Homoyor saknoiyat dhukhor hoi joa,
Sigu sigu Smritir thunuka mala dhar,

Ajiu jibonto hoi, kolponabur hajjito kori jay!

Mridu alingonot kumolia daorar,
Abuku abege ajiu dhorakhai kori jay,

Jibonor pakhit uthi durbar jatrar antot,

Nedekha aghatot khoto bikhyoto ata mon!

Duhate habotibo nowara bohu kisu aji mur!

Pise golokio jibonor poridhi mathu ata hunya hoi rol,

Bisorabur je atitor garvat lin hol, bastov buruje mathu kolpona hoiae rol!

Sigu sigu smritibur, dusokur hopun hoi rol!


(Time is a floating rever, it never wait for anyone)

Poem by-Riju Das

Bhupen Hazarika & Mohammed Rafi

Bhupen Hazarika & Mohammed Rafi - The moment of final recording of the famous song 'Romjanore roja gol'.

Photo courtesy - Bhabesh Goswami