Welcome to Recipes.com

With simplicity, Assamese cuisine is a blend of different native styles with significant regional variations and some external influences. My blog Recipes.com is basically for those people who really love different kind of Assamese cuisine. Here I have shared a few very well-liked dishes from my native soil Assam. Apart from Assamese recipes I have shared different kind of recipes through this blog. Hope you will like it..........

Friday, November 17, 2017

ঔ টেঙাৰ সৈতে গৰৈ, খলিহনা, কাৱৈটিলাৰ আঞ্জা………

মাছৰ সৈতে টেঙাৰ আঞ্জা ভাল নোপোৱা অসমীয়া হয়তো আঙুলিৰ মুৰত গণিব লগীয়া……আখলত আজি……

ঔ টেঙাৰ সৈতে গৰৈ, খলিহনা, কাৱৈটিলাৰ আঞ্জা………

( গৰৈ channa punctatus, খলিহনা Indian paradise,  কাৱৈ climbing perch fishes cooked with elephant apple)


গৰৈ মাছ, খলিহনা, কাৱৈ মাছ Shallow fried channa punctatus , Indian paradise fish, climbing perch fish -250 grm

ঔ টেঙা Half Ou Tenga (elephant apple)

হালধি a pinch of turmeric powder

নিমখ salt to taste

মিঠাতেল 1tsp Mustard oil

সৰিয়হ1/2 tsp mustard seed

জলকীয়া 1 whole green chilly

পিঠাগুড়ি 1 tsp rice flour


Cut the Ou Tenga into medium pieces and boil in a pressure cooker adding some water and a pinch of salt to it (to reduce cooking time)

In a pan, heat the mustard oil and add 1tbs mustard seeds, turmeric powder, chilly and salt .

Add boiled Ou tenga pieces along with the boiled water

If necessary add another glass of water and simmer for a minute.

Mix the rice flour with a little water to make a light paste and add to the pan.

In the boiling stew add the fried fishes and cook for another 15 minutes

Finally, it is ready to enjoy the  sour curry with steamed rice......

#assam #assamesefood #axom #assameserecipes #awesomeassam #assamtourism #northeastfood #fishcurry #ethnicrecipes

কুমলীয়া আদা পাতৰ লগত মাছৰ জাল দিয়া ( Fish cooked with tender ginger leaves )


মাছ Half fried fresh water or river  Fish any (you can take any small or medium variety)- 250 grm

আদা Ginger paste - 3 tsp

কুমলীয়া আদা পাতৰ ৰস - Tender ginger leaves extract - 1/2 cup

নহৰু Garlic paste 1/2 tsp

মিঠাতেল Mustard oil- 2 tsp

হালধী গুড়ি Turmeric powder- ½ tsp

জলকীয়া Green chilies- as per taste


Heat the mustard oil in a pan  and green chilies.

Now add the ginger paste , garlic paste, turmeric powder and fry over medium heat, stirring constantly for a few seconds.

Add the water,  ginger leaves extract, salt and let the curry  to  boil for 5 minutes. You can also add 2-3 tender ginger leaves into the boiling gravy to enhance the flavour...

Add the fried fishes and simmer for about 10 minutes so that the gravy is infused into the fish.

Serve with plain rice.

#assam #assameserecipes #assamtourism #awesomeassam #assamesefood #foodofassam #ethnicrecipes #fishrecipes #northeastfood #indianfood

চাল কোমোৰা - মাছৰ খাৰ… Ash gourd- fish Khar/alkali


Small fried Fish any  : as much you want (here I have taken small climbing perch/কাৱৈটিলা fish.. )

Ash gourd/ winter melon: 4 cups, chopped

Mustard oil: 2tbs

Crushed garlic cloves: 1/2 tbsp

Slit green chillies: as per taste

Salt: to taste

Kolakhar: 1 tbsp or sodiumbicarbonate a pinch


Heat oil and fry the garlic till brown.

Add chopped ash gourd  and stir for about half a minute.

Add slit green chillies, salt,and kolakhar or sodium bicarbonate.

Now add the fried fish  pieces and stir for a minute

Add water and close the lid

Cook for another 15 minutes and switch off the gas.

The  khar is ready to serve with rice.

Before serving sprinkle few drops of raw mustard oil to enhance the taste.....

#assam #axom #assameserecipes #assamesefood #northeastfood #ethnicrecipes #ethnicfood #indianfood