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, April 25, 2014

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


  • 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

  • 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 


  • 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


  • 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....)


  • 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

  • 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


  • 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


  • 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)


  • 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 


  • 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 .