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Khorisa

Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form. Friday, May 3, 2013. Mati Mahor Khar (Black Gram Khar). A traditional Assamese platter is incomplete without a khar. Alkali) dish, normally prepared with soda or water distilled from smoked/burnt banana peel. Popular khar. Dishes include papaya khar. Among others. One more khar. Dish relished by the kharkhowas. Is mati mahor khar. Black gram lentil khar. How to get your Khar.

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Khorisa | khorisa.blogspot.com Reviews

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Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form. Friday, May 3, 2013. Mati Mahor Khar (Black Gram Khar). A traditional Assamese platter is incomplete without a khar. Alkali) dish, normally prepared with soda or water distilled from smoked/burnt banana peel. Popular khar. Dishes include papaya khar. Among others. One more khar. Dish relished by the kharkhowas. Is mati mahor khar. Black gram lentil khar. How to get your Khar.

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1 khorisa

2 know food

3 bottle gourd khar

4 cucumber khar

5 ingredient

6 ingredients

7 5 6 green chillis

8 coriander leaves

9 5 spices

10 salt to taste

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khorisa,know food,bottle gourd khar,cucumber khar,ingredient,ingredients,5 6 green chillis,coriander leaves,5 spices,salt to taste,method,dish,health quotient,khar,3 comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,always

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Khorisa | khorisa.blogspot.com Reviews

https://khorisa.blogspot.com

Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form. Friday, May 3, 2013. Mati Mahor Khar (Black Gram Khar). A traditional Assamese platter is incomplete without a khar. Alkali) dish, normally prepared with soda or water distilled from smoked/burnt banana peel. Popular khar. Dishes include papaya khar. Among others. One more khar. Dish relished by the kharkhowas. Is mati mahor khar. Black gram lentil khar. How to get your Khar.

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khorisa.blogspot.com

1

Khorisa: October 2012

http://khorisa.blogspot.com/2012_10_01_archive.html

Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form. Saturday, October 13, 2012. Ou Tenga Dal (Lentils with Elephant Apple). Elephant apple (ou tenga) is one of the most popular fruits in Assam, used as a sour enhancer in traditional curries; but whenever I talk about this hard-shelled fruit to people here in North India, they give out an expression of “Now what on earth is this? 8226; Half elephant apple (washed well).

2

Khorisa: Ou Tenga Dal (Lentils with Elephant Apple)

http://khorisa.blogspot.com/2012/10/ou-tenga-dal-lentil-with-elephant-apple.html

Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form. Saturday, October 13, 2012. Ou Tenga Dal (Lentils with Elephant Apple). Elephant apple (ou tenga) is one of the most popular fruits in Assam, used as a sour enhancer in traditional curries; but whenever I talk about this hard-shelled fruit to people here in North India, they give out an expression of “Now what on earth is this? 8226; Half elephant apple (washed well).

3

Khorisa: September 2011

http://khorisa.blogspot.com/2011_09_01_archive.html

Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form. Sunday, September 25, 2011. Mashed Potato with Dried Fish (Hukan Maasor Logot Aloo Pitika). How to get your ready-to-use mixture? Well, just take about 100 gm dried fish (washed and then dried again) along with 9-10 dried red chilies (or depending on your taste) and grind in a mixer grinder. Store the mix in a container. 8226; Two medium-sized potatoes. 8226; Salt to taste.

4

Khorisa: Kon Bilahi Dal (Lentils with Cherry Tomatoes)

http://khorisa.blogspot.com/2013/04/kon-bilahi-dal-lentils-with-baby.html

Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form. Saturday, April 6, 2013. Kon Bilahi Dal (Lentils with Cherry Tomatoes). 3/4 cup Masur Dal. 1/4 cup Moong Dal. 10 cherry tomatoes (approx.). 1/4 onion (finely chopped). 1 pinch pas phooron (5 spices comprise fennel seeds, fenugreek seeds, cumin seeds, black mustard seeds and nigella seeds). One pinch turmeric powder. 1 teaspoon mustard oil. Posted by Barnali Gogoi.

5

Khorisa: Masur Dailor Bor (Red Lentil Fritters)

http://khorisa.blogspot.com/2013/04/masur-dailor-bor-red-lentil-fritters.html

Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form. Saturday, April 20, 2013. Masur Dailor Bor (Red Lentil Fritters). Prepared from masur dal. Here’re some steps that I use to prepare this mouth-watering fritter! Red lentils (Masur Dal) – 250 gm. Rice Powder (optional) – 10 gm. Green Chillis – 4-5 (or depending on how hot you want it). Baking Powder or Soda – 1 pinch. Onions – 2 (medium sized). Posted by Barnali Gogoi.

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Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form. Friday, May 3, 2013. Mati Mahor Khar (Black Gram Khar). A traditional Assamese platter is incomplete without a khar. Alkali) dish, normally prepared with soda or water distilled from smoked/burnt banana peel. Popular khar. Dishes include papaya khar. Among others. One more khar. Dish relished by the kharkhowas. Is mati mahor khar. Black gram lentil khar. How to get your Khar.

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