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..........

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........


  • 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


  • 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)

  • 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

  • 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