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..........

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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