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..........

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.

  • 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
  • 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 

  • 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


  • 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 


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)