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, June 27, 2014

Maasor konir Tenga..........(Fish eggs cooked with Thekera Tenga/Garcinia)


মাছর কণীর টেঙ্গ 


Ingredients:

  • 100 grm fish eggs/roe (Rohu or catla fish)
  • 5-6 pieces of thekera( Mangosteen/ garcenia), soaked in water for an hour
  • 2 pinches of turmeric powder
  • salt to taste
  • Mustard Oil 
  • a pinch of sugar
  • 1/2 tsp mustard seed
  • 1 whole green chilly
  • 1 tsp flour


Method:

  • First clean the eggs properly
  • Now boil the fish eggs for five minutes (Add a pinch of salt in the water at the time of boiling)
  • (Instead of boiling you can fry the eggs too. But personally I love to boil the fish eggs. The boiling process increases the volume of the eggs)
  • Strain the water and keep the eggs aside to cool. 
  • Heat the mustard oil and add 1tbs mustard seeds, turmeric powder, chilly and salt according to your taste.
  • add the thekera pieces (which were soaked in water)
  • Add the water in which the thekera was soaked, along with another glass of water, and simmer for a minute.
  • Mix the flour with a little water to make a light paste and add to the pan.
  • Now add the boiled fish eggs to the pan and cook for 15 minutes .
  • Finally, it is ready to serve with rice.


Xewali phulor Tita Bhaat....


শেবালি  ফুলৰ  তিতা ভাত 

Ingredients:

  • 1 cup cooked rice
  • 1/4 cup dried xewali phul ( Coral jasmine flower-soaked in water for 10 minutes)
  • 4-5 garlic cloves
  • 1-2 green chillies
  • 2-3 tsp mustard oil
  • 1/2 tsp panch phoron
  • Salt to taste


Method:

  • Heat mustard oil in a kadai and temper it with garlic, panch phoron and chillies .
  • Now add the xewali phul (strain from water before add) and stir it for about two minutes
  • Now add cooked rice and salt. Mix it well and fry for 4-5 minutes.....your Tita Bhaat is ready to serve.


Wednesday, June 11, 2014

Bilahi maasor Tengare ekxaaj......


বিলাহী মাছর টেঙ্গরে এসাজ 


Bilahi Maasor Tenga (Fish in tangy Tomato gravy) & Bhendi bhaji (okra stir fry)served with steamed rice........

Mango shake



Are you craving a sweet treat but wish  to keep it as healthy as possible? Then why don't you go for a mango shake?  It's delicious and of course nutritious. You can add this cool beverage in your breakfast, lunch or between your meals . This king of fruits is high in fiber, beta-carotene, phytochemicals and vitamins. Also, Mangoes are very low in saturated fat, cholesterol and sodium. In this mango season why don't you try the mango shake recipe on  your own.Here is the recipe with minimal ingredients...........

Ingredients:

Mango (ripe) 1
Milk 1 cup (chilled)
2-3 Ice cubes
Sugar According to taste (you can skip sugar if you want)

Method:

Blend together all the ingredients. Garnish in your style and serve chilled.

Paleng aaru Masoor dailor Khar.........(Spinach & Lentils khar with Fish head)


পালেং শাক আরু মছুর দাইলৰ খার 


Ingredients:

  • Fried Fish head: 1 medium size ( I generally love to use Catla or Rohu fish head...however, you can make this recipe without fish head also)
  • Spinach leaves(paleng xaak): 1 bunch (chopped)
  • Red lentils (Masoor Dail): 1 cup (soaked in water for 1/2 hour)
  • Mustard oil: 2tbsps
  • Crushed garlic cloves: 1/2 tbsp
  • Slit green chillies: 2
  • Salt: to taste
  • Kolakhar: 1 tbsp or sodiumbicarbonate: 1/4 tsp


Method:

  • Heat mustard oil and fry the garlic till brown.
  • Add slit green chillies and chopped Paleng xaak and stir for about1 a minute.
  • Add the lentils and stir for a minute.
  • Add , salt,and kolakhar or sodium bicarbonate.Mix it well
  • Now add fried fish head and water. Pressure cook for 1-2 whistles
  • When done add few drops of mustard oil before serving
  • The Paleng aaru dailor khar is ready to serve with rice.