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, September 21, 2014

Aari Maasor Khar Jool....(Khar gravy with Long-whiskered Cat fish)



আরি মাছর খার জোল 


Aari Maasor Khar Jool.... This dish is mostly eaten in many parts of lower Assam....A simple recipe with minimal ingredients.....

Ingredients: 

  • Aari fish 5-6 pieces (You can use any types of river or fresh water fishes...However my grandmom says that this recipe tasts better with small fishes)
  • kolakhar 2tsp
  • Garlic cloves 3-4
  • Green Chillies 2-3 (or as per your taste)
  • Salt to taste
  • Water

Method:

  • Clean and wash the fish pieces. Rub with 1 tsp salt and 1/2 tsp turmeric.
  • Heat the mustard oil in kadai and shallow fry the fish pieces. keep aside.
  • In a hot deep pan put 1/2 tsp of mustard oil and add 2-3 green chillies, garlic cloves, salt stir for few seconds
  • Now add kolakhar or sodium bicarbonate (along with 2 cups of water).
  • Add the fried fish pieces and mix well
  • Cook for about15 minutes and switch off the gas.
  • The khar jool is ready to serve with rice.

Wednesday, September 3, 2014

Mati maahor dail Ou Tengar logot..( Split black gram cooked with elephant apple)


Ingredients:

  • 2 cups of Mati maah (Split Black gram)
  • Some medium pieces of Ou tenga (elephant apple)
  • salt to taste


For tempering:
  • Dry Red chilly 1-2
  • 1/2 tsp Panch phoron
  • 1 teaspoon turmeric powder 
  • 2-3 tsp mustard oil
  • 2-3 garlic cloves


Method:
  • Wash and soak the mati maah (Black Gram) for one hour
  • Now pressure cook it with Ou tenga pieces (elephant apple), salt to taste and water.
  • Heat mustard oil in a deep pan over medium heat add add Panch phoron, chillies, garlic cloves, turmeric powder and let it get brown.
  • Now it's time to add cooked mati maah and outenga pieces dail in the pan with some water for consistency. Stir well and give a boil.
  • Serve with rice......


Kaji Nemur Sorbot....(Fresh Assam lemon juice)


কাজি নেমুর চর্বত 


Method:

  • Cut the lemons and squeeze out the juice into the jug of cold water.
  • According to your taste add salt and sugar . (For better taste you can add a pinch of black salt too). Mix it to dissolve. 
  • If you want you can strain it before serving. Serve chilled