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..........

Monday, May 31, 2010

Cooking Tips:

  • Add a pinch of sugar while cooking any green leaf vegetables. This will help maintain the bright green color.
  • Remove the stems from chilies before storing them. This will keep them fresher for a long time.
  • To keep coriander and other leafy greens fresh longer, wrap in newspaper and place in a perforated container in the fridge.
  • If the milk begins to boilover, quickly sprinkle a little cold water over it and the overflow will subside.
  • If dried herbs are used in a recipe, crush them first to release their fragrance
  • To keep potatoes from budding, place an apple in the bag with the potatoes.
  • After boiling noodles you should immediately put cold water in them to separate it otherwise it is going to become sticky.
  • Garlic skin comes off easily if the garlic flakes are warmed a little before peeling.
  • When you bake cookies and they come out too hard, simply put the cookies in a bag with a piece of bread overnight .

Sunday, May 30, 2010

Tenga bora( Thekera Tengar jool)


4-5 handfuls of split red lentils,washed and soaked in water for an hour
5-6 pieces of thekera( kokum), soaked in water for an hour
2 pinches of turmeric powder
salt to taste
Oil for frying the bora (fritters)
a pinch of sugar
1/2 tsp mustared seed
1 whole red chilli
1 tsp flour

  • Drain the water and grind the lentils
  • Heat the oil.
  • Mix the ground lentils with salt and fry some bora( fritters).
  • In another pan, heat the mustard oil and add 1tbs mustared seeds, turmeric powder, chilly and salt according to your taste.
  • add the thekera pieces (which were soaked in water)
  • Add the water in which the thekera was soaked, along with another glass of water, and simmer for a minute.
  • Mix the flour with a little water to make a light paste and add to the pan.
  • Now add the boras (fritters) to the pan and cook for 10 minutes .
  • Finally, it is ready to serve with rice.

Thursday, May 27, 2010

Musi Kathalor sabzi( jackfruit curry,assamese style)


  • Cut small size raw Kathal / Jackfruit in small bite size pieces around 2 cups.
  • 1 medium size potato
  • 2 onions chopped in chopper
  • 1 tsp. of Garlic and ginger minced
  • 3 tbsp. of Oil
  • Salt to taste
  • 1 tsp of Turmeric powder
  • 1tsp cumin seed
  • 1 tsp cumin powder
  • ½ tbsp of red chili powder
  • 1 red chili raw
  • 2 tejpata / Bay leaves
  • 1 tsp of sugar
  • 1 tsp garam masala powder
  • First boil the pieces of jack fruit and potato for 5 to 7 minutes in a cooker without covering
  • In a non stick pan add oil
  • Add panch furan
  • Add red chili, garlic, ginger and bay leaves
  • Now add chopped onion
  • When the mixture turns light brown add pieces of jack fruit and potato.
  • Fry them in the same pan with the onions salt, turmeric and red chili powder, cumin powder and sugar.
  • It will take 5-8 minutes;
  • Now add 1 cup of water and let it cook for 10 minutes.
  • Add garam masala powder
  • It is ready serve to everyone with roti or steamed rice.