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, October 21, 2013

Kukurar/ Murgir Jool ( Chicken curry in Assamese style)



Ingredients:
  • 1 k.g. Chiken cut into medium pieces ( Here i have used Country chicken)
  • 2 potatoes cut into big cubes and fried
  • 3 tbsp ginger-garlic paste
  • 4-5 chopped onion 
  • 5 tsp mustard  oil
  • A pinch of sugar
  • salt to taste
  • 1 bayleaf 
  • 1 tomato
  • 2-3 green chilies
  • 1 tsp cumin poder
  • 1 tsp garam masala
  • 1tsp meat masala (optional)
  • 1/2 crushed black pepper
  • chopped coriander for garnishing

Method:

  • Combine the  chicken pieces in turmeric, coriander powder, 2 tsp ginger-garlic paste, mustard oil, and salt in a bowl and allow to marinate for 1 hour.
  • Heat the mustard oil in a cooking pot (or karahi) and add the bay leaf, a pinch of sugar, chilies  and onions, fry until golden in color.
  • Add the remaining ginger-garlic paste and fry for a few seconds.
  • Add the marinated meat, meat masala and cook until oil separates from the meat.
  • Add the garam masala, black pepper, tomato pieces and the fried potatoes, mix well and fry for 15 minutes.
  • Now put the fried meat in a pressure cooker and add 2 -3 cups of water
  • pressure cook for 3 whistle.
  • Remove from the flame, open the lid and transfer the chicken curry in serving bowl.
  • Garnish with fresh coriander leaves.

Normal Assamese veg Lunch........





Clockwise....Bhendi Aloo Bhaji (Okra and Potato stir fry), Amitar Khar ( Raw Papaya khar), Bilahi dia Masoor Dail ( Red Lentils with tomato).....

Wednesday, October 16, 2013

Nemu Tenga Masor Jool ( Fish Sour curry with Lemon)




Ingredients:

  • 4-5 tsp Lemon juice ( or as per your taste)
  • 4-5 pieces of fried fish 
  • 1 medium size boiled potato mashed
  • 2 pinches of turmeric powder
  • salt to taste
  • 1 tsp Mustard Oil
  • a pinch of sugar
  • 1/2 tsp mustard seed
  • 1 whole chilly
  • 1 tsp flour

Method:

  • In a pan, heat the mustard oil and add 1 tbs mustard seeds, turmeric powder, chilly and salt according to your taste.
  • add mashed potat and fry for a minute
  • Add lemon juice 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 fried pieces of fish to the pan and cook for 10 minutes .
  • Finally, it is ready to serve with rice.

The Khicidi Platter.....



The Khicidi Platter.....Clockwise...Khicidi,, Bilahir tok ( Sweet and sour Assamese style Tomato condiment) and Labra ( the mix vegetable)........

Most of Assamese people love to prepare this particular recipe during Durga pooja, Swaraswati Puja as Bhog or Prasad....Apart from Labra and Bilahir Tok people in Assam generally love to eat Papad, Bengena Bhaja ( Aubergine fry)as side dishes with Khichidi......

Monday, October 7, 2013

Mass Panilau aru Bilahir lagot ( Fish with Bottle gourd and Tomato)




Ingredients:

  • 4-5 pieces of Fried fishes ( Here i have used Rohu fish)
  • 1 small size bottle gourd (peeled and cut into medium slices)
  • 1-2 tomatoes, ( Cut into medium pieces)
  • 1 medium onion, sliced
  • 1tsp Ginger garlic paste
  • 1 tsp cumin powder
  • 1 tsp turmeric powder 
  • 1-2 green chilly
  • 2tsp mustard oil
  • salt to taste
  • Few chopped leaves of coriander


Method:

  • First boil the bottle gourd pieces in a glass of water adding a pinch of salt .
  • Heat a pan with mustard oil. Add the ginger garlic paste, green chilly and onion and fry them for 1 min
  • Add the tomatoes and cook till pulpy.
  • Add turmeric, cumin powders and salt and mix well.
  • Now its time to add the lau (bottle gourd) slices (along with the boiled water) to the pan. Stir and cook for 10 minutes.
  • Add the fish pieces and cook with lid on at low flame for 10-15 minutes. 
  • Sprinkle the chopped coriander leaves and seve with rice.....

Saturday, October 5, 2013

Assamese non-veg Lunch Platter....





Clockwise...Mix vegetable khar( Here i have used Cabbage and cucumber), Bengena Bhoja (Fried Aubergine), Mula Bhaji ( Radish stir fry), Mass Panilau aru Bilahir logot( Fish with Bottle gourd and tomato) and Bhoja Mass( Fried Fish)

Thursday, October 3, 2013

Poita Bhaat......



Poita bhaat is a lightly fermented rice-based dish  generally served with salt, mustard oil, onion and chili....Here i hve served Poita bhaat with  (clockwise) Dailor chutny or dail bota, Dailor bor, few drops of mustard oil, green chilly, pieces of onion, Bhoot jolokia aru Baahgazor achaar...... 

A simple Assamese veg Lunch platter.....



A simple Assamese veg Lunch platter.....Clockwise....Masur dail(Red lentils), Alu Bengena pitika (Fire-grilled Brinjal and potato mashed), Paleng and Mula Xaak Bhaji aloor logot (Spinach and radish leaves stir fry with potato),Pudina (Mint) chutney, Bhoot Jolokia Bahgaaz achar( Ghost pepper and Bamboo shoot pickle), Fresh cucumber pieces, Potol Bhaji (pointed gourd stir fry)....