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..........

Sunday, May 25, 2014

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

তিল  দিয়া মাছর  আঞ্জা 


  • 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


  • 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  

  • 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
  • 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 


  • 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


  • 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.


  • 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)


  • 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 


  • 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

  • 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


  • 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 
  • 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.