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Thursday, April 8, 2010

BRAHMAPUTRA - THE MIGHTY RIVER OF ASSAM

The Brahmaputra, also called Tsangpo-Brahmaputra, is a trans-boundary river and one of the major rivers of Asia.
From its origin in southwestern Tibet as the Yarlung Zangbo River, it flows across southern Tibet to break through the Himalayas in great gorges and into Arunachal Pradesh where it is known as Dihang.It flows southwest through the Assam Valley as Brahmaputra and south through Bangladesh as the Jamuna (not to be mistaken with Yamuna of India). There it merges with the Ganges to form a vast delta. About 1,800 miles (2,900 km) long, the river is an important source for irrigation and transportation. Its upper course was long unknown, and its identity with the Yarlung Tsangpo was only established by exploration in 1884-86. This river is often called Tsangpo-Brahmaputra river. The average depth of river is 124 feet (38 m) and maximum depth is 380 feet (120 m). In Bangladesh the river merges with the Ganges and splits into two: the Padma and Meghna River. When it merges with the Ganges it forms the world's largest delta, the Sunderbans. The Sunderbans is known for tigers, crocodiles and mangroves. While most rivers on the Indian subcontinent have female names, this river has a rare male name, as it means "son of Brahma" in Sanskrit (putra means "son").
The Brahmaputra is navigable for most of its length. The lower part reaches are sacred to Hindus. The river is prone to catastrophic flooding in spring when the Himalayan snows melt. It is also one of the few rivers in the world that exhibit a tidal bore.

Brahmaputra River, a large river in southern Asia. Brahmaputra is its name in India; in China the upper part is called the Maquan and the lower part is called the Yarlung. The Brahmaputra is about 1,800 miles (2,900 km) long and drains some 360,000 square miles (930,000 km2). The Brahmaputra begins at the junction of several streams from the Himalayas and the Gandise Mountains in southwestern Tibet. It flows easterly, parallel to the Himalayas, at elevations above 10,000 feet (3,000 m).
At the eastern tip of the Himalayas, the river turns southward and descends rapidly through a deep valley to the lowlands of Assam in India. Here the river is known as the Dihang. After receiving the Dibang and Luhit, the Brahmaputra veers southwest-ward and begins a long, sluggish course to the sea through a region rich in rice, sugarcane, and jute.
In western Assam the river turns southward into Bangladesh and splits into two branches, chief of which is the Jamuna. Near Dhaka, the Brahmaputra joins the Ganges and Meghna rivers, and their combined waters flow to the Bay of Bengal. The lower Brahmaputra is navigable for more than 800 miles (1,300 km) and is a major means of transport.

River course

Tibet

The Yarlung Tsangpo originates in the Jima Yangzong glacier near Mount Kailash in the northern Himalayas. It then flows east for about 1,700 kilometres (1,100 mi), at an average height of 4,000 metres (13,000 ft), and is thus the highest of the major rivers in the world. At its easternmost point, it bends around Mt. Namcha Barwa, and forms the Yarlung Tsangpo Canyon which is considered the deepest in the world.

Assam and adjoining region

As the river enters Arunachal Pradesh, it is called Siang and makes a very rapid descent from its original height in Tibet, and finally appears in the plains, where it is called Dihang. It flows for about 35 kilometres (22 mi) and is joined by two other major rivers: Dibang and Lohit. From this point of confluence, the river becomes very wide and is called Brahmaputra. It is joined in Sonitpur District by the Jia Bhoreli (named the Kameng River where it flows from Arunachal Pradesh) and flows through the entire state of Assam. In Assam the river is sometimes as wide as 10 kilometres (6.2 mi). Between Dibrugarh and Lakhimpur districts the river divides into two channels---the northern Kherkutia channel and the southern Brahmaputra channel. The two channels join again about 100 kilometres (62 mi) downstream forming the Majuli island. At Guwahati near the ancient pilgrimage center of Hajo, the Brahmaputra cuts through the rocks of the Shillong Plateau, and is at its narrowest at 1 kilometre (1,100 yd) bank-to-bank. Because the Brahmaputra is the narrowest at this point the Battle of Saraighat was fought here. The first rail-cum-road bridge across the Brahmaputra was opened to traffic in April 1962 at Saraighat.
When compared to the other major rivers in India, the Brahmaputra is less polluted but it has its own problems: petroleum refining units contribute most of the industrial pollution load into the basin along with other medium and small industries. The main problem facing the river basin is that of constant flooding. Floods have been occurring more often in recent years with deforestation, and other human activities being the major causes.

Bangladesh

A Map showing major rivers in Bangladesh including both branches of Brahmaputra - Jamuna and lower Brahmaputra.
Brahmaputra river seen from a Spot satellite
 
In Bangladesh, the Brahmaputra splits into two branches: the much larger branch continues due south as the Jamuna (Jomuna) and flows into the Lower Ganges, locally called Padma (PĂ´dda), while the older branch curves southeast as the lower Brahmaputra (Bromhoputro) and flows into the Meghna. Both paths eventually reconverge near Chandpur in Bangladesh and flow out into the Bay of Bengal. However, Before 250 years ago it was the actual Brahmaputra river in Bangladesh passes through the Jamalpur and Mymensingh district,a serious earthquake led its in present flow. Fed by the waters of the Ganges and Brahmaputra, this river system forms the Ganges Delta, the largest river delta in the world

Flooding

During the monsoon season (June-October), floods are a common occurrence. Deforestation in the Brahmaputra watershed has resulted in increased siltation levels, flash floods, and soil erosion in critical downstream habitat, such as the Kaziranga National Park in middle Assam. Occasionally, massive flooding causes huge losses to crops, life and property. Periodic flooding is a natural phenomenon which is ecologically important because it helps maintain the lowland grasslands and associated wildlife. Periodic floods also deposit fresh alluvium replenishing the fertile soil of the Brahmaputra River Valley. Thus flooding, agriculture, and agricultural practices are closely connected.

Transportation and navigation

Until Indian independence in 1947, the Brahmaputra was used as a major waterway. In the 1990s, the stretch between Sadiya and Dhubri in India was declared as National Waterway No.2., and it provides facilities for goods transportation. Recent years have seen a modest spurt in the growth of river cruises with the introduction of the cruise ship, "Charaidew," by Assam Bengal Navigation.

Cooperation on the Brahmaputra

The waters of the River Brahmaputra are shared by China, India and Bangladesh. In recent years, there has been speculation about China building a dam at the Great Bend, with a view to divert the waters to the North of the country. This has been denied by the Government, as well as experts. At the Kathmandu Workshop of Strategic Foresight Group in August 2009 on Water Security in the Himalayan Region, which on a rare occasion brought together leading hydrologists from the Basin countries, the Chinese scientists argued that it was not feasible for China to undertake such a diversion. In a subsequent meeting of the scientists at Dhaka, 25 leading experts from the Basin countries issued a Dhaka Declaration on Water Security calling for exchange of information in low flow period, and other means of collaboration. Even though the UN Convention on Trans-boundary Water of 1997 does not prevent any of the Basin countries from building a dam, Customary Law offers relief to the lower riparian countries. Also, there is in fact potential for China, India and Bangladesh to develop hydroelectricity projects and transboundary water navigation. They can also collaborate to reduce emissions of aerosol in the region which can help to sustain the glaciers that feed the River.

Mythological stories of Brahmaputra

There are many mythological stories on Brahmaputra. But the most popular and sacred one is about the river's birth in 'Kalika Purana'. It describes how Parashurama, one of the ten incarnations of Lord Vishnu, got rid of his sin of murdering his own mother with an axe (or Parish) by taking bath in this sacred river. On strict order from his father Yamasaki (who had suspected his wife Renuka of adultery), Parashuram had to murder his own mother by severing her head with an axe. As a result of this nefarious act, the axe got stuck to his hand and he was unable to take it off his hand. On advice from sages, he started on a pilgrimage and ultimately reached the place, which is presently known as Parashuram Kunda (about 25 km north of Tzu in Lomita district in Raunchily Pradesh). The story says that the mighty river was then confined to a Kind (or Kunda) or a small lake surrounded by hills. Parashuram cut down the hills on one side to release the sacred water for the benefit of the common people. By this act, Parashuram’s axe came out of his hand to his great relief and he knew that he had been exonerated from his sin.

Wednesday, April 7, 2010

Assam Food 
Assamese cuisine is a mixture of different indigenous as well as external influences with a lot of regional variations. It is characterized by the use of simple ingredients which are at times very flavorful and at times very pungent. Fermented food is very widely used, giving it a very distinct flavor. Preparations in Assam are rarely elaborate.

The Yagini Tantra provides some of the early geographical and cultural information about Assam.

The upper classes of Assam were permitted no scale-less or serpent-shaped fish. Certain meats (duck, pigeon, tortoise, wild boar ) were specially condemned, and those of the goat, deer and rhinoceros were permitted. A later historic work called the Kumara Harana, recommended pork cooked with soft roots of the banana. The favorite curry mentioned was an alkaline salty extract of banana roots cooked with certain aquatic green plants, and also with fish. Vegetables mentioned in the Yogini Tantra showed that both tubers and green leaves were important  in the early Assamese diet. The usual pulses and spices were made from milk , curds and ghee, and madhumada may have had a honey base. Rice beer was made domestically, and the tribal brewed a liquor called laopani. Bana records that in the 7th century AD the Emperor Harsha received from King Bhaskara of Assam cups of ullaka, which diffused the fragrance of swet wine.
People of Assam eat non-spicy foods and even bland at times. Rice is the staple diet and other supplementary food includes lentils, fish curry, meat curry along with herbs and vegetables. The curry is generally seasoned with ginger, garlic, cardamom, cinnamon, onions and sometimes lemon.
Sweets made during the festivals are usually made of rice paste. Pitha is a paper-thin pancake stuffed with sweet coconut paste or sweet black sesame seed paste.

The Healthy, Tasty Vegetarian Assamese Recipes

Though majority of the Assamese community is non-vegetarian, lots of tasty vegetarian recipes are also prepared the traditional way. Pakodas(Bor/ Bora), meshes of different vegetables (pitika), vegetable fries and curries (Bhaji/ Anja/Torkari), baked/roasted vegtables (Patot/Khorikat Dia) and lentils (Dail/Dali) prepared in unique style are served along side the main dish.
Please try a few of the preparations with easily available ingredients and experience the Assamese delight.
The items mentioned here are very special to Assamese cuisine.These are tasty, easy to prepare and are served as side menues of the main dish.Commonly known as Ou-tenga (Elepant Apple/ sc.dillenia indica) is a sour fruit available in South-East Asia. It's an evergreen fruit with medicinal values.
Elephant Apple(sc:dillenia indica) in Black Gram Dal
(Ou tenga dia mati dail)

Ingredients:
Black Gram Dal : 1 cup
Ou-tenga : 2 pieces (4 sq-inch each)
Fenugreek seeds : Half a tsp
Salt : According to taste
Mustard Oil : For tempering
Turmeric Powder : Half a tsps
Procedure:
Soak the dal for around 2 Hours and wash thoroughly. Add salt and Turmeric powder and cook the daal. Add smashed Ou-enga pieces to the already boiled daal and cook till done. Temper the daal with mustard oil and fenugreek seeds.

"KHORISA BHAJI"- Fried Bamboo Shoot

Yet another indigenous recipe made of Bnah Gaj(bamboo shoot). Selected varieties of bamboo shoots are cleaned, ground and khorisa is prepared. This preparation can be stored for months.
Khorisa has a significant pungent smell which may attract or repel one to have a taste of it. It is a bit sour in taste.
The items mentioned here are very special to Assamese cuisine.These are tasty, easy to prepare and are served as side menues of the main dish. Try these unique recipes and experience Assamese cuisine delight.Bamboo Shoot Fry (Khorisa)
Ingredients:
Khorisa : 4 tsp
Onion : 1 (long slices)
Chilly : 1 (cut long)
Salt : According to taste
Mustard Oil : For shallow fry
Turmeric Powder : Half a tsps
Dried Jackfruit Seeds (optional) : 7 (sliced long)
Procedure:
Heat oil in a kadai. Fry the onions and jackfruit seeds till golden brown. Add the bamboo shoot, chilies, salt and Turmeric powder and mix it well. Stire fry for sometime.
KOSU XAAKOR JALUKIA"- Curry of Colocasia Leaves
khorisa is prepared. This preparation can be stored for months.
Kosu Xaak or colocasia leaves are rich sources of iron. The plant is abundant in Assam. Nowadays it is cultivated for commercia puppose. The root and the leafy palnt both can be used as vegetables.
The items mentioned here are very special to Assamese cuisine.These are tasty, easy to prepare and are served as side menues of the main dish. Try these unique recipes and experience Assamese cuisine delight
Colocasia Leaves curry (Kosu Xaakor Jalukia)
Ingredients:
Colocasia Leaves with black stems(de-veined) : 3 big stems
Black pepper powder : 3 tsp
Onion paste : 2 tsp
Garlic paste : 2 tsp
Salt : According to taste
Mustard Oil : For shallow fry
Turmeric Powder : Half a tsps
Bay leaf : 2 numbers
Chilly : 2 numbers
Procedure:
Cut the de-veined leaves and stems into 2 inch pieces. Boil and strain the colocasia. Mesh roughly. Heat oil. Add all the ingredients except the boiled Kosu. Fry till brown and oil comes out of the spices. Add the boiled Kosu mesh and salt to the fried spices and mix well. Add alf a cup of water if required and boil in low flame till done. The curry prepared like this is a thick gravy.
Tasty, Less Spicy Non-vegetarian Items.
Majority of the Assamese community is non-vegetarian. Fish is specially popular and abundance different varieties of fishes are available in the water bodies of the state. Meat and egg recipes are also prepared the traditional way.
Try a few of the most popular ethnic non-vegetarian recipes. Assamese cuisine, be it veg or non-veg, is less spicy, healthy and easy to cook. Experience these healthy-tasty Assamese non-vegetarian recipes in significantly less preparation time.
Baked Hilsa
(Ilish Mas Bhapot Dia)

Ingredients:
Hisla Fish (Cut into Medium Pieces): Half kilo
White Mustard Seed Paste : 4 tbsp
Grren Chilly (Chopped Roughly)(: According to taste
Onion (Cut Rounded) : 1
Salt : According to taste
Mustard Oil : 2 tbsp
Turmeric Powder : Half a tsps
Sugar (Optional) : Half a tsps
Procedure:
Add salt, sugar, turmeric powder and mustard paste to the fish pieces and mix well in a pressure cooker seperator. Add onion and chilly pieces atop the mixture and pour raw mustard oil over it. Cook in high flame for 5 minutes.
 
"AMITA DIA CHAGOLIR MANGXO"- Mutton Curry cooked with Raw Papaya

khorisa is prepared. This preparation can be stored for months.
Amita Dia Chagolir Mangxo is a very simple yet tasty indigenous non-vegetarian preparation of Assam. The preparation time is less as papaya is added to the curry.
The items mentioned here are very special to Assamese cuisine.These are easy to prepare, tasty and are less spicy. Try these unique recipes and experience Assamese non-veg delight
  
Mutton Curry with Green Papaya
(Amita Dia Chagolir Mangxo)

Ingredients:
Mutton : 1 kg
Onion : 2 numbers (long slices)
Onion Paste : 2 tbsp
Ginger-garlic Paste : 4 tsp
Coriander Powder : 1 tbsp
Cumin Powder : 1 tbsp
Turmeric Powder : 1 tbsp
Black Pepper Powder : 1 tbsp
Raw Papaya (cut into medium size pieces) : 1 (medium)
Potato : 4 numbers (cut into half)
Salt : According to taste
Mustard Oil : 2 tbsp
Bay Leaves : 2 numbers
Cinnamon, clove and cardamom powder : 1 tsp
Pure Ghee(optional) : 1 tsp
Procedure:
Mix the mutton with mustard oil, turmeric powder, coriander powder, cumin powder, pepper powder, onion paste and ginger-garlic paste and marinate for half an our. Heat oil, add the bay leaves and the cut onions. Fry the mutton well. Add potato, papaya pieces and salt and fry till dry. Add boil water and cook till done. Add ghee and garam masala powder to the preparation and boil for 3 minutes.
"MASOR TENGA"- Fish Sour Curry
Fish preparations are very famousand unique of this land. Various types of fishes are avaiabe in the water bodies of Assam. Among all the Assamese non-vegetarian items Masor Tenga is a hot favorite. This recipe is preferred mostly during hot summers because of its sour taste and refreshing flavour.
The items mentioned here are very special to Assamese cuisine.These are easy to prepare, tasty and are less spicy. Try these unique recipes and experience Assamese non-veg delight.
 
Fish Sour Curry
(Masor Tenga)
Ingredients:
Fresh Fish (river fishes preferred) : 500 gm
Ridge Gourd : 1 number (cut into small pieces)
Tomato : 5 (medium, chopped)
Salt : According to taste
Mustard Oil : For frying the fish
Fenugreek Seeds : Half a tsp
Turmeric powder : 1 tsp
Lemon juice : 4 tbsp
Procedure:
Add salt and tumeric power to the fishes and deep fry in oil. Add fenugreek seeds to the remaining oil and and add the chopped potatoes. Add turmeric powder and let the tomato melt well. Add the ridge gourd pieces, add salt and boiling water and cook till done. Add the lemon juice at last and boil for merely 1 minute.