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, December 19, 2014

Paleng Xaak aru bilahir logot Kawoi maasor Jool (Climbing perch/Anabas testudineus cooked with spinach & tomato)



পালেং শাক  আরু  বিলাহীর লগত  মাছ 

Ingredients:


  • Fried Kawoi fish- 4-5 pieces 
  • Spinach leaves(Paleng Xaak) 1/2 (chopped)
  • Onion- 1 small sliced lengthwise
  • Ginger garlic paste 1tsp
  • 1 tomato- cut into small pieces
  • 1 boiled potato (optional) -mashed 
  • Green chilly 1-2
  • Cumin Powder- 1tsp
  • Turmeric powder-1/2 tsp
  • Salt- (According to taste)
  • Mustard oil- 2 tbsp


Method:


  • In a hot deep pan put mustard oil
  • Now add sliced onion, ginger garlic paste, green chilly and fry for some time.
  • Add turmeric powder, cumin powder and fry well.
  • Now add the tomato pieces and mashed potato...fry for two minutes
  • Add chopped Spinach leaves, salt and cook for another 5 minutes. 
  • Now add two cups of water and let the gravy boil.
  • Cover with a lid and let it boil for another 5 minutes
  • Put the pieces of fried fishes into the gravy, cover the lid and put it on medium flame for about 10 minutes 
  • Serve with rice....


Monday, October 6, 2014

Rongalaur Bor (Pumpkin Fritters)

                                     রঙা লাউর বর                               




In this recipe before deep frying the slices of pumpkin  were well coated in a thick batter of rice powder, gram flour, little water, a pinch of salt, turmeric and chilly powder mix.. For better result serve hot.....

Sunday, September 21, 2014

Aari Maasor Khar Jool....(Khar gravy with Long-whiskered Cat fish)



আরি মাছর খার জোল 


Aari Maasor Khar Jool.... This dish is mostly eaten in many parts of lower Assam....A simple recipe with minimal ingredients.....

Ingredients: 

  • Aari fish 5-6 pieces (You can use any types of river or fresh water fishes...However my grandmom says that this recipe tasts better with small fishes)
  • kolakhar 2tsp
  • Garlic cloves 3-4
  • Green Chillies 2-3 (or as per your taste)
  • Salt to taste
  • Water

Method:

  • Clean and wash the fish pieces. Rub with 1 tsp salt and 1/2 tsp turmeric.
  • Heat the mustard oil in kadai and shallow fry the fish pieces. keep aside.
  • In a hot deep pan put 1/2 tsp of mustard oil and add 2-3 green chillies, garlic cloves, salt stir for few seconds
  • Now add kolakhar or sodium bicarbonate (along with 2 cups of water).
  • Add the fried fish pieces and mix well
  • Cook for about15 minutes and switch off the gas.
  • The khar jool is ready to serve with rice.

Wednesday, September 3, 2014

Mati maahor dail Ou Tengar logot..( Split black gram cooked with elephant apple)


Ingredients:

  • 2 cups of Mati maah (Split Black gram)
  • Some medium pieces of Ou tenga (elephant apple)
  • salt to taste


For tempering:
  • Dry Red chilly 1-2
  • 1/2 tsp Panch phoron
  • 1 teaspoon turmeric powder 
  • 2-3 tsp mustard oil
  • 2-3 garlic cloves


Method:
  • Wash and soak the mati maah (Black Gram) for one hour
  • Now pressure cook it with Ou tenga pieces (elephant apple), salt to taste and water.
  • Heat mustard oil in a deep pan over medium heat add add Panch phoron, chillies, garlic cloves, turmeric powder and let it get brown.
  • Now it's time to add cooked mati maah and outenga pieces dail in the pan with some water for consistency. Stir well and give a boil.
  • Serve with rice......


Kaji Nemur Sorbot....(Fresh Assam lemon juice)


কাজি নেমুর চর্বত 


Method:

  • Cut the lemons and squeeze out the juice into the jug of cold water.
  • According to your taste add salt and sugar . (For better taste you can add a pinch of black salt too). Mix it to dissolve. 
  • If you want you can strain it before serving. Serve chilled


Tuesday, August 26, 2014

Dhekia xaak aru aalu bhaji....(Fiddle-head Fern & potato stir fry)


ঢেকিয়া  শাক-আলু ভাজি 


Different types of Xaak (leafy vegetables) are always a part of authentic Assamese cuisine. Dhekia xaak, the edible Fiddle-head Fern  is not only popular in Assam but also in the entire reason of our beautiful North-East. People love to cook this Xaak in different ways.For example...Dhekia xaak stir fry with chickpeas/potatoes, Fish sour curry with Dhekia Xaak and Ou tenga (elephant apple), Pork stew with Dhekia etc.


Ingredients:
  • Dhekia (Fiddle-head Fern) - 2-3 bunches
  • 1 potato ( cut into small pieces)
  • 1 onion (Finally chopped)
  • 1 tbs mustard oil
  • 1 tsp salt (according to your taste)
  • ½ tsp turmeric powder
Method:
  • Wash the Dhekia xaak and chop the tender parts. keep aside
  • Heat oil in  a pan.
  • Add onion slices and fry them till brown in color
  • Now add dhekia xaak, , potato pieces, turmeric powder and salt.
  • Stir it constantly and cook for 10 minutes or till potatoes become tender.
  • Its ready to serve

Monday, August 25, 2014

Ou Tenga Dhekia aru Maasor jool......( Fish sour curry cooked with elephant apple & edible Fiddlehead Ferns)


ঔ টেঙা-ঢেকীয়া  মাছৰ  আঞ্জা 




Ingredients:
  • Fish- 200 grm (you can use any type of fresh water or river fishes....Here I have used Bhangon fish)
  • Half Ou Tenga (elephant apple)
  • Dhekia (Fiddlehead Fern) - 1-2 bunch 
  • a pinch of turmeric powder
  • salt to taste
  • 1tsp Mustard oil
  • 1/2 tsp mustard seed
  • 1 whole green chilly
  • 1 tsp rice flour

Method:

  • Clean and wash the fishes carefully. In a big bowl add salt and turmeric powder in the fishes and rub it with your hand
  • Heat mustard oil in a pan and fry the fishes for about 5-6 minutes. When it turns golden brown in color keep the fried fishes aside
  • Wash the Dhekia xaak and chop the tender parts. keep aside
  • 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.
  • Now add the dhekia xaak to the pan and cook for 5 minutes .
  • In the boiling stew add the fried fishes and cook for another 10 minutes
  • Finally, it is ready to enjoy the most popular Assamese sour curry with steamed rice......


Wednesday, August 6, 2014

Til dia pura Bengena Bilahi Pitika .... (Mashed fire grilled Aubergine & Tomato with sesame powder........)


তিল দিয়া বেঙেনা বিলাহী পিটিকা 


Method:

Fire grill 1-2 tomatoes and 1 medium size Aubergine
Now peel carefully & mash the tomatoes and Aubergine with 2tsp black sesame powder (first toast the seed then grind it) , chopped onions, green chilies, chopped ginger, coriander leaves, 1/2 tsp mustard oil and salt.
Your Til dia pura Bengena bilahi Pitika is ready to serve....(add few drops of mustard oil before serve)

Tuesday, July 22, 2014

Bhokua Maasor Jool fulkobi aru aalur soite...( Catla fish cooked with cauliflower and potatoes)


ফুলকবি  আরু  আলুর  লগত  মাছর  আঞ্জা 


Ingredients:

  • 4-5 pieces of shallow Fried fishes ( Here I have used Bhokua fish (catla).you can use any type of fishes ) 
  • Few medium pieces of cauliflower (Boil 5 minutes before cook adding a pinch of salt)
  • Few pieces of potato cubes (you can boil the potatoes to reduce cooking time)
  • 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:

  • 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 potatoes and cauliflower pieces 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 serve with rice.....

Tuesday, July 8, 2014

Masoor Dailot dia kothalor guti (Jackfruit seeds in Red lentils.....Assamese way)


দাইলত  দিয়া  কঠাল  গুটি 


Ingredients:

  • 2 cups of Masoor Dail washed and drained (Red lentils)
  • 10-12 (or  as per your need) peeled and washed kothalor guti (jack fruit seeds)
  • 1-2 dry red chilies
  • 2-3 tsp mustard oil
  • 1 small onion (chopped)
  • 1 teaspoon turmeric powder
  • 1/2 tsp panch phoron
  • 1 medium sized tomato (cut into cubes)- optional
  • salt to taste

Method:

  • Pressure cook Masoor dail with  kothalor guti  adding salt and water.
  • For tampering/tadka heat mustard oil in a deep pan over medium heat. Add  panch phoron, chopped onion, chillies, turmeric powder and tomato pieces. let it get brown.
  • Now it's time to add cooked  dail (lentils along with jackfruit seeds) in the pan with some water for consistency.  Stir well and give a boil.
  • Serve hot with rice......

Tioh aru kothalgutir khar (Cucumber and jackfruit seed khar)


টিয়হ -কঠাল গুটিৰ খাৰ


Ingredients:

  • 2-3 cucumber (cut in to small pieces)
  • 1 cup, peeled washed jack fruit seeds ( cut them into two pieces )
  • 2 tsp kola khar or 1/2 tsp soda bi-carb
  • 4-5 garlic pods
  • 1-2 green chilly
  • Salt ,according to taste
  • 1 tsp Mustard Oil

Method:

  • In a hot pan put 1 tsp mustard oil
  • In the hot oil add garlic and green chilies and fry them for few seconds
  • Next add the cucumber and jack fruit seeds
  • When all ingredients turn light brown in the pan add salt according to your taste
  • Now add the kola Khar or soda bi-carb.
  • Add water as needed.
  • Cook the vegetables until pulpy.
  • Mash the vegetables slightly before removing from heat.
  • Sprinkle few drops of raw mustard oil over the khar 
  • Serve with rice.

Monday, July 7, 2014

Bhokua Maas Pitika panitengar logot....( Catla fish mashed with tangy mustard chutney)


মাছ পিটিকা 

Ingredients:

  • Bhokua maas (catla fish)- 200 grms
  • Green Chillies 1-2
  • Ginger 1/2 tsp chopped
  • Mustard Oil - 2-3
  • Coriander leaves chopped
  • 1tsp panitenga/kahudi
  • Small sized onion 1 chopped
  • Salt to taste
Method:
  • Clean the fish pieces carefully
  • In a hot pan or tawa grill the fish pieces both side properly on a low flame. 
  • When the fish pieces became cool then remove the all bones carefully
  • Now add salt, coriander leaves, chopped ginger, panitenga, onion and 2 tbsp mustard oil 
  • Mix well and mashed it.....serve with rice


Friday, June 27, 2014

Maasor konir Tenga..........(Fish eggs cooked with Thekera Tenga/Garcinia)


মাছর কণীর টেঙ্গ 


Ingredients:

  • 100 grm fish eggs/roe (Rohu or catla fish)
  • 5-6 pieces of thekera( Mangosteen/ garcenia), soaked in water for an hour
  • 2 pinches of turmeric powder
  • salt to taste
  • Mustard Oil 
  • a pinch of sugar
  • 1/2 tsp mustard seed
  • 1 whole green chilly
  • 1 tsp flour


Method:

  • First clean the eggs properly
  • Now boil the fish eggs for five minutes (Add a pinch of salt in the water at the time of boiling)
  • (Instead of boiling you can fry the eggs too. But personally I love to boil the fish eggs. The boiling process increases the volume of the eggs)
  • Strain the water and keep the eggs aside to cool. 
  • Heat the mustard oil and add 1tbs mustard 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 boiled fish eggs to the pan and cook for 15 minutes .
  • Finally, it is ready to serve with rice.


Xewali phulor Tita Bhaat....


শেবালি  ফুলৰ  তিতা ভাত 

Ingredients:

  • 1 cup cooked rice
  • 1/4 cup dried xewali phul ( Coral jasmine flower-soaked in water for 10 minutes)
  • 4-5 garlic cloves
  • 1-2 green chillies
  • 2-3 tsp mustard oil
  • 1/2 tsp panch phoron
  • Salt to taste


Method:

  • Heat mustard oil in a kadai and temper it with garlic, panch phoron and chillies .
  • Now add the xewali phul (strain from water before add) and stir it for about two minutes
  • Now add cooked rice and salt. Mix it well and fry for 4-5 minutes.....your Tita Bhaat is ready to serve.


Wednesday, June 11, 2014

Bilahi maasor Tengare ekxaaj......


বিলাহী মাছর টেঙ্গরে এসাজ 


Bilahi Maasor Tenga (Fish in tangy Tomato gravy) & Bhendi bhaji (okra stir fry)served with steamed rice........

Mango shake



Are you craving a sweet treat but wish  to keep it as healthy as possible? Then why don't you go for a mango shake?  It's delicious and of course nutritious. You can add this cool beverage in your breakfast, lunch or between your meals . This king of fruits is high in fiber, beta-carotene, phytochemicals and vitamins. Also, Mangoes are very low in saturated fat, cholesterol and sodium. In this mango season why don't you try the mango shake recipe on  your own.Here is the recipe with minimal ingredients...........

Ingredients:

Mango (ripe) 1
Milk 1 cup (chilled)
2-3 Ice cubes
Sugar According to taste (you can skip sugar if you want)

Method:

Blend together all the ingredients. Garnish in your style and serve chilled.

Paleng aaru Masoor dailor Khar.........(Spinach & Lentils khar with Fish head)


পালেং শাক আরু মছুর দাইলৰ খার 


Ingredients:

  • Fried Fish head: 1 medium size ( I generally love to use Catla or Rohu fish head...however, you can make this recipe without fish head also)
  • Spinach leaves(paleng xaak): 1 bunch (chopped)
  • Red lentils (Masoor Dail): 1 cup (soaked in water for 1/2 hour)
  • Mustard oil: 2tbsps
  • Crushed garlic cloves: 1/2 tbsp
  • Slit green chillies: 2
  • Salt: to taste
  • Kolakhar: 1 tbsp or sodiumbicarbonate: 1/4 tsp


Method:

  • Heat mustard oil and fry the garlic till brown.
  • Add slit green chillies and chopped Paleng xaak and stir for about1 a minute.
  • Add the lentils and stir for a minute.
  • Add , salt,and kolakhar or sodium bicarbonate.Mix it well
  • Now add fried fish head and water. Pressure cook for 1-2 whistles
  • When done add few drops of mustard oil before serving
  • The Paleng aaru dailor khar is ready to serve with rice.


Sunday, May 25, 2014

Til dia Maasor Aanja..... ( Fish in sesame seed paste gravy)


তিল  দিয়া মাছর  আঞ্জা 


Ingrediants:

  • 10-12 pieces of River fish ( Rohu, Catla etc.)
  • 4 tbsp Til bota (Sesame Seed Paste...Here I have used brown sesame seed paste)
  • 1 cup of boiled potato cubes 
  • 1 Large Onion (finally chopped)
  • 1/2 tsp Ginger paste
  • 1/2 tbsp garlic paste
  • 1-2 Green Chilies 
  • 1 tsp Cumin Powder
  • 1/2 tsp Turmeric Powder
  • 3-4 tsp mustard oil
  • Salt to taste

Method:


  • Clean and wash the fishes carefully. In a big bowl add salt and turmeric powder in the fishes and rub it with your hand.
  • Heat mustard oil in a pan and fry the fishes for about 5-6 minutes. When it turns golden brown in color keep the fried fishes aside
  • In the remaining oil of the pan add onion, green chilies, garlic and ginger paste. Cook till it turns brown.
  • Add boiled potato cubes,cumin powder, turmeric powder and salt. Fry them for 5 minutes
  • Add the sesame seed paste and 2 cups of hot water. 
  • Add the fried Fish pieces .Cover and cook it till the gravy turn thick.
  • Garnish with coriander leaves & serve with steamed rice


Monday, May 19, 2014

Kosu xaak boot aru Mosur Dailor logot... ( Colocasia leaves cooked with Black chickpeas and Red lentils)


কছু   শাক 



কছু  শাক - বুট - মচুৰ দাইলৰ  লগত  



Ingredients:
  • Colocasia leaves 1-2 bunches
  • Red Lentils (Mosur dail)- 1/2 cup
  • Boiled Black chickpeas- 1/2 cup 
  • Onion - 1 medium (chopped)
  • Ginger Garlic paste- 1tsp
  • Tomato- 1 chopped 
  • Turmeric powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Salt to taste
  • Green chili - 1
  • Crushed black pepper- 1/2 tsp
  • Mustard oil- 2-3 tsp
Method:
  • Wash the colocasia leaves carefully and cut them into small pieces. Boil them for 5-6 minutes and strain them. keep aside
  • Wash the lentils well and soak them for 1/2 hour to soften to reduce cooking time. (optional)
  • In the hot oil add chopped onion, ginger garlic paste and green chilies. Fry them for few seconds
  • Next add the chopped tomatoes, turmeric powder, cumin powder and black pepper powder
  • When all ingredients turn light brown in the pan add colocassia leaves and salt. Mix them well and cook for 5 minutes
  • Add the lentils and black chickpeas to the pan. Stir and mix well.
  • Transfer the all ingredients in to the cooker.
  • Add a little bit of water and mix again. Presser cook them for 1-2 whistles or until pulpy.
  • Serve with rice




Thursday, May 15, 2014

Saru Aalu Bhaji ( Baby potatoes stir fry in Assamese style)

সরু  আলু  ভাজি 

Ingredients:

  • 250 gm. soru aalu (baby potatoes)
  • 1 medium onion chopped 
  • 8-10 garlic cloves
  • ½ tsp. turmeric powder
  • 1-2 chilies
  • 1/2 tsp crushed black pepper (optional)
  • salt to taste

Method:

  • Wash and dry the potatoes, then cut into small sized cubes. 
  • Heat oil in a frying pan and add chopped onion, chilli and garlic. fry for a minute
  • Now add potato cubes and and mix them well
  • Add turmeric powder, salt and pepper. Fry potatoes until starting to tender plus brown around the edges. 
  • Serve hot with rice or roti.

Saturday, May 10, 2014

Panitenga or Kahudi (Tangy fermented Mustard Chutney)


পানীটেঙ্গ  / কাহুদী 

Strong in taste Panitenga or mostly known as Kahudi is a very unique fermented recipe from Assam which is mostly served with an Assamese meal as a side dish.

Ingredients:


  • Black Mustard seeds - 100 grms
  • 1/2 cup thekera Tenga pulp,(mangosteen pulp/Garcinia pedunculata) or Tamarind pulp or Lemon juice 
  • Banana leaf - 1 no (Tender the leaf by heating on fire)
  • Salt to taste
  • A pinch of sugar
  • Chilly powder - 1 tsp (optional)

Method:

  • Wash the mustard seeds carefully and leave them to dry completely.
  • When the seeds became completely dried grind them ( keep in mind that don't grind the seeds into a fine powder form)
  • Add the all ingredients and the souring agent of your choice(Here I have used Thekera Tenga pulp (mangosteen pulp/Garcinia pedunculata))
  • Mix them well and knead to get a dough out of it.
  • Now wrap the dough with a banana leaf and tie with a string carefully to make a parcel or small packet as shown in the picture. 
  • keep the parcel inside a container and let it mature for about 3 to 4 days...
  • After 3-4 days Panitenga or Kahudi will be ready to serve

Thursday, May 8, 2014

A simple yet tasty Asamese meal



A simple yet tasty Assamese meal....Including Aaloo Pitika (mashed potato), Bhoja Rou maas ( Fried Rohu fish) and Bilahi dia Rohor dail (Pigeon pea daal cooked with tomato)..........

An Assamese Meal Platter.........


অসমীয়া এসাজ 


Clockwise....Fulkobi Bhaji (cauliflower stir fry), Tingra Mass manimuni, Narosinghor aru pudinar jool(Tengra Fish with Indian pennyworth, curry leaves & Mint leaves), Saru Maas Bhoja ( fried small fish) aru Potol Bhaji (Stir fried pointed gourd........

Wednesday, May 7, 2014

Kesa Poka Jolokiar Achar ( Green & Red chilly pickle)

কেচা পকা জলকিয়ার আচার 

Ingredients:

  • Red and green chilies 200 grms
  • Panch phoron powder- 2 tsp
  • Salt to taste
  • Turmeric powder 1tsp
  • Lemon juice- 1/2 cup
  • Mustard powder- 4-5 tsp
  • Mustard oil  (kesa mitha tel)1cup
Method:

  • Wash and pat dry the chillies. Cut them into chunks. keep them aside .
  • In a big bowl mix all the ingredients including mustard oil. Add the chilly pieces mix it well with the masala.
  • Transfer  the pickle in a clean and dry ceramic or glass jar
  • If needed add more  mustard oil in the jar.The oil will be at least 1 inch above the pickle level.
  • Cover the jar with the lid and let it mature for 1-2 weeks before start using. ( keep in mind that the pickle requires a lot of sunlight to mature) 
  • Serve the pickle with Rice, Chapattis, parathas of your choice.

Rou Maas Patot dia ( Rohu fish steamed in banana leaf)


Patot dia maas(পাতত দিয়া রৌ মাছ) recipe is very much similar to a well liked Bengali dish "Maacher Paturi"

Ingredients: (serves two)
  • Banana Leaf (Tender the leaf by heating on fire )
  • Rohu fish pieces-2 medium sized ( you can use other fish also)
  • Green Chilies -1-2
  • Mustard paste 2tsp (To make mustard paste soak mustard seeds in water for about 1/2 hour. After 1/2 hour drain it and grind to a thick paste adding a little water and a pinch of salt.)
  • Mustard Oil - 2-3
  • Turmeric powder 1tsp
  • lemon juice 2-3 spoon
  • Ginger garlic paste 1/2 tsp
  • Salt to taste


Method:

  • Take the washed Rohu pieces and marinate them with little bit of salt & a pinch of turmeric powder
  • In a big bowl take the mustard paste, ginger garlic paste, mustard oil, lemon juice, chopped green chilies,a pinch of turmeric and salt . Mix them well & make a smooth paste.
  • Marinate again the fish pieces with the smooth paste keep them aside for about 15 minutes.
  • Next wrap the fishes one by one in Banana leaves and tie with a string carefully to make a parcel or small packet. 
  • If you have a steamer steam the fish for 10 minute.You can also cook it inside a steel tiffin box in case if you are using pressure cooker.
  • Serve it with steamed rice..

Thursday, May 1, 2014

Thekera Tengar Sorbot ( An Assamese drink prepared from Mangosteen/Kokum/ dried Garcinia pieces)


Stay cool in this summer with a glass of ......
Thekera Tengar Sorbot ( An Assamese refreshing drink especially for summer days)


Ingredients: (For two glasses)

  • Dry Thekera Tenga- 4-5pieces
  • Water- 2 glasses
  • Sugar - 2 tsp
  • Salt- 1tsp 
Method:
  • Wash the dry Thekera Tenga and soak it in 2 glass of water for 1-2 hours
  • Now remove the Thekera pieces from the water
  • Add sugar & salt in to the Thekera Tenga soaking water.With a spoon mix it well
  • It's ready to serve.If wish you can refrigerate it. At the time of serving you can add ice cubes.


Friday, April 25, 2014

Bhapot dia Masur Dailor Pitika (Steamed red lentils mashed)...



Ingredients:

  • 1 cup Masur Dail (Red Lentils)
  • 1 clean muslin cloth or any types of clean pure cotton cloth
  • 1-2 green chilles
  • 1 small sized onion
  • coriander leaves (chopped)
  • Few drops of Mustard oil
  • Salt to taste
  • 1 tsp Mustard paste/ Panitenga/ Kasundi
  • Khorisa (Bamboo shoot) optional

Method:
  • Wash the lentils and soak for 1 hour
  • Drain the lentils and place them in the center of the muslin cloth
  • Tie muslin cloth carefully with lentils as shown in the picture
  • Now steam it in a steamer for 15-20 minutes or you can steam it in a pressure cooker when you are cooking rice...(just put it above the rice & water and pressure cook for 1-2 whistles)
  • When done open it carefully and transfer in a bowl
  • In the steamed lentils add all the ingredients and mashed it....Serve it with rice....I am sure you will love this..

Sunday, April 20, 2014

Kharoni Bhaat.....An Assamese folk way to get relief from common cold and cough......


খাৰনী ভাত 

Ingredients:

  • 1 cup cooked rice
  • Kolakhar 5-6 tsp  (Kolakhar is a traditional ingredient 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".......courtesy: Wikipedia).
  • 4-5 garlic cloves
  • 1 tsp chopped ginger
  • 1-2 green chillies
  • 3-4 tsp mustard oil
  • 1/2 tsp kaaljeera (onion seeds)
  • Salt to taste

Method:

  • Heat mustard oil in a kadai and temper it with garlic, ginger, onion seed, chillies & kaaljeera .
  • Now add cooked rice, kolakhar and salt. Mix it well and fry for 4-5 minutes.....your Kharoni Bhaat is ready to serve.

Keep in mind that before you start using any home remedies, it's necessary that you should identify the type of cough you are suffering from. Determining the type of cough will help you get the right remedies for your cough and in turn get the best results. Thank you....:)

Friday, April 18, 2014

Sanmiholi Xaakor logot maasor Jool (Fish curry with mix leafy vegetables)


(In this recipe I have used different types of xaak...For instance....Paleng, Khutura, Morisaa, Kosu xaak and more....)

Ingredients:

  • Fried river fish- 4-5 pieces 
  • Mix Xaak (leafy vegetables)3 cups (chopped)
  • Onion- 1 small sliced lengthwise
  • Ginger garlic paste 1tsp
  • Green chilly 1-2
  • Cumin Powder- 1tsp
  • Turmeric powder-1/2 tsp
  • Salt- (According to taste)
  • Mustard oil- 2 tbsp
  • Tomato- 1 chopped

Method:
  • In a hot deep pan put mustard oil
  • Now add sliced onion, ginger garlic paste, green chilly and fry for some time.
  • Add turmeric powder, cumin powder and fry well.
  • Now add the chopped xaak (leafy vegetables), salt and cook for 5 minutes. 
  • Now add two cups of water and let the gravy boil.
  • Cover with a lid and let it boil for another 5 minutes
  • put the pieces of fried fishes into the gravy, cover the lid and put it on medium flame for about 10 minutes 
  • Add lemon juice before switching off the gas . 
  • Serve with rice



Homemade Khurma...A sweet delicacy



Ingredients:


  • 3 cups maida (all purpose flour)
  • 1 n 1/2 cup(s) sugar
  • Refined oil/ghee for deep frying
  • 1/2 tsp baking powder
  • water

Method:

  • In a bowl mix maida, baking powder and 3 tbsp oil. Make a medium consistency dough with warm water. Cover and leave the dough for 15 minutes. 
  • Now smooth the dough and divide in 4 parts. Smooth each part in a round ball shape. 
  • Roll out the balls one by one. With a sharp knife cut it in small rectangular or square shape pieces. 
  • Now heat oil for deep-frying in a pan. Fry all the pieces till brown in color and keep aside. 
  • Now in a deep pan add sugar and 1/2 cup water . 
  • Make a thick sugar syrup of it. When a drop of syrup dropped in a glass of water starts to thicken immediately, take the pan off the heat. 
  • Add all the fried pieces and keep turning with a spoon to coat all the pieces with sugar nicely. 
  • When completely dry take out in a bowl, cool and store in an airtight container.

Saturday, April 5, 2014

Aam aru Bhotjolokiar Achar..... (Mango & Ghost Pepper Pickle in a simple Assamese way...using minimum amount of spices)




Ingredients:


  • Raw mangoes-1 kg
  • Bhot Jolokia- 2-3
  • Chili powder-2-3 tbsp
  • Mustard seed powder-2-3 tsp
  • Turmeric powder-2 tsp
  • Panch Furon Powder-2tsp
  • Salt-100gms
  • Mustard oil- approx-1/2 litre 


Method:

  • Wash and wipe mangoes with a cloth .
  • Now Chop raw mangoes into medium size pieces
  • In a big and wide jar add salt and turmeric in the chopped mango pieces.
  • Mix well and keep covered for 2 days 
  • On the third day strain the liquid that accumulates in the jar and store it separately. 
  • Spread the pieces out on a patch of cloth, banana leaf or newspaper and let them sun-dry for another 24 hours.
  • Now add the all spices like Panch furon powder, chilly powder and mustard seed powder in the mango pieces and rub well
  • Transfer the mango pickle in a jar .

Thursday, March 27, 2014

Jikar Khar masor muror logot (Ridge gourd khar with Fish head)

Khar...A signature dish of Assamese people.....Our traditional Assamese meal always begins with 'Khar', a purely unique dish which is very simple to make and tasty to eat........There are variety of khar dishes.............Here I have shared Jikar Khar........






Ingredients:


  • Fried Fish head: 500 gms
  • Ridge Gourd (jika): 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

Method:


  • Peel and chop the Ridge gourds
  • Heat oil and fry the garlic till brown.
  • Add the fried fish head pieces and stir for a minute.
  • Add chopped ridge gourd 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 Jikar khar is ready to be served with rice.

Poita Bhaat or Ponta Bhaat...........( A forgotten dish for many Assamese people)

পইতা ভাত/পন্টা ভাত  

Petote Bhuk Lagile Poita Bhaat Emuthi......

Poita Bhaat......A great way to beat the Heat in Summer.....


Poita bhaat is a lightly fermented rice-based dish generally served with salt, mustard oil, onion and chili.... A very similar dish consumed in Orissa and West Bengal is known as Pakhal,Panta Bhat. Here I have shared another variation of serving Poita Bhaat....Here I have served Poita bhaat with (clockwise).......... Bhoja Saru Maas (Fried small fish), Aloo Pitika (Mashed Potato), Masur dailor Bor ( Red Lentils Fritter), Masur Dail Bota ( Red Lentil Chutney), Baah Gaajor Achar ( Bamboo Shoot Pickle), Bhut Jolokia, Kesa Piaj (Raw Onion), Few drops of Mitha Tel ( Mustard Oil) and Nimokh (Salt)....

Monday, March 3, 2014

Kon Bilahir logot Paleng aru Morisa Xaakor Bhaji......(Spinach & Red Amarnath leaves stir fry with baby tomatoes)



Ingredients:
  • 1 bunch of fresh Spinach leaves ( Paleng Xaak)
  • 1 bunch of Fresh Amarnath Leaves ( Morisa/Datha Xaak)
  • 5-6 red baby tomatoes
  • 2 tablespoons mustard oil
  • 1 medium onion- chopped
  • 3-4 fat garlic cloves 
  • 1-2  green chillies
  • Half a teaspoon turmeric powder
  • Salt to taste

Method: 
  • Wash Paleng and Morisa/ Datha Xaak ( the leafy vegetables) and chop carefully.  Keep aside.
  • Heat the mustard oil in a pan. When hot enough, add the onions, chillies,  garlic and baby tomatoes. Saute them for a while till they turn golden brown. 
  • Add  the xaak ( leafy vegetables)  and let it sit on a low flame till the xaak are cooked. 
  • Serve with steamed rice


Thursday, February 13, 2014

Til dia Murgir manxo...( Chicken in black sesame seed gravy)


Ingredients:

  • 500 grms Chicken 
  • 3 tbsp Til (Black Sesame Seeds-Paste)
  • 1 Large Onion (finally chopped)
  • 1 tsp Ginger paste
  • 1 tbsp garlic paste
  • 1-2 Green Chilies 
  • 1 tsp Cumin Powder
  • 1/2 tsp Turmeric Powder
  • 3-4 tsp mustard oil
  • Salt to taste

Method:

  • Heat mustard oil in a pan and add onion, green chilies, garlic and ginger paste. Cook till it turns brown.
  • Now time to add chicken pieces, cumin powder, turmeric powder and salt. Cook till it is half done.
  • Add the sesame seed paste and 1 cup of hot water. Cover and cook it till the gravy turn thick.



    Wednesday, January 22, 2014

    My Grandma's Recipe......Tenga dia Bhendi (Sour Okra/Ladies Finger)




    Ingredients:

    1. 200 grm Bhendi (Okra/Ladies Finger)
    2. 3-4 pieces of thekera( kokum), soaked in water for an hour (you can use Lemon juice also)
    3. 1 tsp Mustard Oil
    4. 1 tsp mustard seed
    5. 1 whole chilly
    6. 1 pinch of turmeric powder
    7. Salt to taste


    Method:
    1. Wash bhendi and let it dry completely.
    2. Now cut them into halves lengthwise
    3. In a pan, heat the mustard oil and add 1 tbs mustard seeds, turmeric powder, chilly and salt according to your taste.
    4. Add Bhendi Pieces and fry them for 2-3 minutes
    5. Now Add Thekera pieces along with the water and simmer for 5 minutes.
    6. Stir occasionally and cook for 2-3 minutes .
    7. Finally, it is ready to serve with rice.


    Friday, January 17, 2014

    Bhogali/ Magh Bihu Delicacies.............


    We Assamese people celebrate Magh Bihu also known as Bhogali  Bihu as a harvest festival in the month of Maagha (January-February). Bhogali Bihu is a celebration of food after a good harvest. During this harvest festival a variety of delicacies made from different types of Rice (For instance Joha Saul, Bora Saul, Komal Saul etc.) , Coconut, Jaggery, Sesame seeds and more..... Here we have shared some Bhogali delicacies which are very popular in Assam.........


    A delicious Bhogali Platter including  Doi, Sira,  Gur, Narikol aru Sujir Laru, Ghila Pitha, Tel Pitha ba Bor Pitha


    Doi Sira Gur  Jolpaan (Kind of breakfast)



    Narikol aru Sujir Laru



    Murir Laru....



    Bora Saulor Til aru Narikol Pitha



    Ghila Pitha....



    Tekeli/ Ketlli mukhot dia Pitha...



    Tel Pitha ba Bor Pitha.....


    চুঙ্গা পিঠা 





    Sandah Guri......(Assamese rice porridge)..



    Kholasapori Pithar logot Aloo Bhaji....


    Patot dia Kol Pitha....


    Jun Pitha/ Chandramukhi Pitha



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