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..........

Wednesday, September 25, 2013

Tiohor Khar ( Cucumber Khar)

The khar is a signature class of preparations made with a key ingredient, also called khar. The traditional ingredient is made by filtering water through the ashes of a banana tree, which is then called kola khar (The name derived from the locale term of Banana, "Kol" or "Kola"). A traditional meal invariably begins with a khar dish, made of raw papaya, pulses or any other main ingredient  (Courtesy- Wikipedia)

Here i have shared Tiohor Khar ( Cucumber Khar) which is very simple to prepare and very tasty to eat....


  • Fried Fish head: 500 gms
  • Cucumber (Tioh): 2-3 medium size
  • Mustard oil: 2 tbsps
  • Crushed garlic cloves: 1/2 tbsp
  • Slit green chilies: 2
  • Salt: to taste
  • Kolakhar: 1 tbsp or sodium bicarbonate: 1/4 tsp


  • wash and cut cucumber
  • Heat oil and fry the garlic till brown.
  • Add the fried fish head pieces and stir for a minute.
  • Add chopped cucumber and stir for about half a minute.
  • Add slit green chilies, salt,and kolakhar or sodium bicarbonate.
  • Add water and stir and close cover.
  • Cook for another 15 minutes and switch off the gas.
  • The Cucumber  khar is ready to be served with rice.

Labra....An Assamese style mix vegetable dish...

This recipe contains several kinds of vegetables ( Pumpkin, Radish, Potato, Brinjal, Raw banana, peas, Cabbage, Cauliflower and so on ) cooked on low flame along with light spices...For Assamese people this particular dish is an important part of community feasts , especially during Swaraswati puja, Durga Puja and Viswakarma Puja....... Labra goes well with rice and Khichidi.....


  • Cabbage- chopped 2 cup
  • Cauliflower- 1 cup
  • Potato 1- cut in cubes
  • Radish 1 -cut in medium pieces
  • Red pumpkin  1 an 1/2 cup
  • Brinjal- 1
  • Peas- 1/2 cup
  • Raw Banana- 1/2 cup
  • Onion-1 chopped
  • Cooking oil- 2tsp
  • Turmeric powder- 1tsp
  • Ginger garlic paste- 1tsp
  • Green chilly- 1-2
  • Red chilly- 1-2
  • Salt as per taste
  • Sugar a pinch
  • Coriander leaves (optional)


  • Heat oil and  add a pinch of sugar, onion,chillies, turmeric, cumin powder and ginger-garlic  paste and mix well. 
  • When all ingredients  change colour, add all the vegetables and stir.
  • Now add salt and cover cook over low heat till all the vegetables are cooked. 
  • Increase the heat so that all the moisture is dried up. 
  • Garnish with coriander leaves and Serve hot

Wednesday, September 18, 2013

Bilahir Tok ( Sweet and sour Assamese style Tomato condiment)


  • 4-5 ripe tomatoes, cut into medium pieces
  • 1-2 tsp mustard oil
  • 1tsp of chopped garlic cloves
  • 1 tsp mustard seeds
  • 1 whole red dried chilli
  • 1/2 tsp turmeric powder
  • 1 tsp sugar or jaggery
  • salt to taste


  • Heat the mustard oil in a pan.
  • Add the mustard seeds, whole red chilli and chopped garlic.
  • When the seeds start to pop, add the pieces of tomatoes. 
  • Now sprinkle salt and a turmeric powder.
  • Mix well, cover and cook  till the tomatoes are pulpy.
  • Now add  sugar or jaggery and stir till it is dissolved.
  • Your delicious Tok is ready to serve with rice, khisiris or rotis as your wish.

Tuesday, September 17, 2013

Bhendi/Bhindi Aloo Bhaji ( Okra potato stir fry in Assamese style)


  • 250 gm. fresh young okra (Ladies Finger/Bhindi/ Bhendi)
  • 1 medium onion chopped 
  • 2 potatoes- cut in wedges
  • ½ tsp. turmeric powder
  • 1/2 tsp chilly powder
  • salt to taste


  • Wash and dry the okra, then chop into vertical pieces and set aside. 
  • Heat oil in a frying pan and add chopped onion. fry for a minute
  • Now add potato wedges and Bhindi pieces and mix them well
  • Add turmeric powder, chilly powder and salt.  Fry bhindi and potato until starting to tender plus brown around the edges. 
  • Serve hot with rice or roti

Mua Maas Patot Dia .....( Mua fish cooked in Banana leaf.....in my grandma's style)


  • Banana Leaf (Tender the leaf by heating on fire )
  • Mua Maas - 250 grams
  • Green Chillies 
  • Ginger 1/2 tsp chopped
  • Mustard Oil - 2-3
  • Coriander leaves chopped
  • small sized onion 1 chopped
  • Few drops of Kolakhar (optional.....Actually my Aita (grandma always uses few drops of water in this recipe))
  • Salt to taste


  • Wash and clean the fishes well
  • Mix the  Fishes with 1 Tbsp Mustard Oil 
  • Next Wrap the fishes in Banana leaf and tie with a string
  • Put direct on hot charcoal or on a hot 'Tava' and cook both-side for 10minutes
  • Open the banana leaf packet
  • Keep the ingredients in a bowl
  • Now Add salt, kolakhar, coriander leaves, ginger, onion and 2 Tbsp Mustard Oil 
  • Mix well and serve with rice

Wednesday, September 11, 2013

Bilahi Masor Tenga ( Fish in Tomato gravy- An authentic Assamese Tangy fish curry)


  •  4-5 Tomatoes ( Cut into medium pieces)
  •  1 medium Potato- Boiled and mashed
  •  4-5 pieces of fresh medium sized fish pieces ( Here i have used Rohu fish. You can use any types of River fish) 
  •  2 pinches of turmeric powder
  •  salt to taste
  •  2 tsp Mustard Oil
  •  a pinch of sugar
  •  1 medium Onion chopped
  •  1 whole chilly
  •  Ginger Garlic Paste 1 tsp
  •  Lemon juice 2tsp
  •  Cumin Powder 1 tsp
  • Coriander leaves for garnishing

  • At first rub the fish pieces with the 1/2 tsp of turmeric powder and 1/2 tsp salt. Heat the oil in a pan and fry them.
  •  In an another pan, heat the mustard oil and add onions, ginger garlic paste, turmeric powder,cumin powder, chilly and  salt .
  •  add the tomato pieces and   fry  for a minute.
  •  Now add mashed potato, mix well and fry them for about 5-7 minutes
  •  Now add 2-3 cups of hot water. And after a while add the fried pieces of fish and lemon juice to the pan  and cook for 10-15 minutes .
  •  Garnish with fresh coriander leaves 
  •  Finally, it is ready to serve with rice.

Friday, September 6, 2013

Koni Aloo Pitika ( Egg & Potato mashed)


1 medium potato- boiled and mashed
2  boiled eggs mashed
Chopped onion- 1 medium size
Salt as per your taste
chopped green chilly
Fresh Coriander leaves chopped
Few drops of  mustard oil


Mix all the ingredients well and serve with rice.