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..........

Thursday, December 10, 2015

12 must have Assamese Fish Dishes you should try....

Needless to say that we   Assamese people are prodigious fish-eaters. For centuries, Assamese people have been known as a fish-loving community.Fish markets in Assam are known for their sheer variety of fishes. Here we are sharing some of authentic Assamese Fish Recipes for a delicious twist of your taste buds.

  • Bilahi Masor Tenga

Assamese Non-veg meal is not usually completed without this extremely popular sour curry. This curry is prepared with tomatoes, boiled potatoes and any kind of freshly found fishes. The mouth-watering sour curry will make sure that you lick your plate clean!

  • Manimuni Narasingha paator jool

Bringing together the goodness of Magur Fish (walking catfish), Manimuni xaak ( Asiatic penny-wort
) and Narasingha paat (curry leaves), this is a must have healthy dish!  Try it out, you won’t regret. 

  • Patot dia xaru maas

Are you in search of a healthy plus simple fish recipe then your search ends here.  It's a tempting recipe with full of flavors. When locally found small fishes are steamed inside a banana leaf pocket then it's aroma will make you hungry for sure. 

  • Aari Maasor Khar jool

Do you want a simple Assamese fish recipe with minimal spices then here it is. This dish is made by cooking Aari Fish (a variety of cat fish)  in khar gravy  to get the unique flavors.

"The traditional ingredient "Khar" is 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

  • Paanilau Maas

A delicious combination  that makes bottle gourd and tomatoes taste amazing! ...Simple but a healthy fish curry. 

  • Ou Tenga Dhekia aru Maasor jool

If you ask an Assamese  the types of fish curry generally  they have had, Maasor Tenga will top their list. And why not ; when fish cooked with big chunks of Ou Tenga (elephent apple) and fresh Dhekia (Fiddlehead ferns)  to such perfection it has got to be the best.

  • Paleng xaak aru Kaoi  Maas

Spinach has extremely high nutritional value and it is rich in antioxidants. Fried Kawoi fishes are cooked with Chopped Spinach to perfection. It tastes best when served with steamed rice

  • Pura Maas Pitika

A much loved recipe from our native. Freshly found local fishes are fire-grilled and mashed with chopped onions, chillies, ginger, salt and few drops of mustard oil. Taste?? just heavenly!!!!!!! Try it..

  • Aadar Jaal dia Borali Maas

Little bit spicy fish curry straight from the kitchen of Lower Assam (especially very popular in Barpeta District). Cook up Borali Fish in a ginger gravy and team it up with steamed rice to create a perfect, Assamese  meal.

  • Thekera dia Maasor Tenga

When we are talking about different types of sour curry than how can we forget the most popular traditional dish  "Thekera dia Maasor tenga" ? This is a lip smacking recipe with goodness of the main souring agent " Thekera (Garcinia) "

  • Xaru Maas Bhoja

 Preparation of this recipe usually doesn't require much of ingredients. Turmeric powder and salt coated small fishes are stir fried with chopped onions, green chillies, garlic cloves and chopped coriander leaves...

  • Til dia Maas

“Til” is sesame seed and “Maas” is Fish and when the mix of the two is perfectly blend, there are very few dishes that can beat this simple preparation.

  • Xaru Maas xaak Bhaji

My personal favorite recipe. A delectable dish cooked with  mix leafy vegetables and small fishes is something you can enjoy with rice. 

Thursday, October 29, 2015

Xukan Machor chutney (Dry Fish Chutney)

শুকান  মাছর চাটনি 

  • Xukan Mach (Dry Fish) - 100 grms ( you can use any types of dried fish. Here I have used Xukan Dorikona Mach)
  • One onion- sliced
  • Green chili -3 to 4
  • Chopped garlic - 1 tsp
  • Roasted tomato - 1
  • Salt - as per your taste
  • Mustard Oil - 1 tsp
  • Lemon juice- 1 tsp
  • Coriander leaves


  • Wash the dried fish (xukan Mach) in hot water. Keep them  aside. 
  • In a hot pan now  heat the fishes for 5 minutes or till they  get a brownish color.
  • Now in a bowl mix Xukan Mach, Green chili, Chopped garlic,Roasted tomato, Salt and  transfer them to the grinder.
  • Once grinded take the mixture in a large bowl and add chopped onion, lemon juice, mustard oil and coriander leaves...Mix properly
  • Ready to serve with rice..

Wednesday, October 7, 2015

Kol Posolar Khar ( Banana Stem Khar)

কল পছলাৰ খাৰ

  • Banana Stem: 1 medium size
  • Mustard oil: 2 tbsp
  • Crushed garlic cloves: 1/2 tbsp
  • Slit green chillies: 2
  • Salt: to taste
  • Kolakhar: 1 tbsp or sodium bicarbonate: a pinch

  • First peel off the outer layer of the Banana stem.
  • Take the tender inner of the stem and cut it into small pieces. With your hand crush the pieces as shown in the picture.
  • Heat mustard oil and fry the garlic till brown.
  • Add crushed Banana stem and stir for about one minute.
  • Add slit green chillies, salt and kolakhar or sodium bicarbonate.
  • Sprinkle a little bit of water. Stir and cover cook for another 15 minutes and switch off the gas.
  • The khar is ready to be served with rice.

Tuesday, August 11, 2015

Maasor Konir Bor (Fish egg fritters)

মাছর কণীর বড় 

  • Fish egg - 100 grms
  • Onion - 2 (chopped)
  • Green chilly -as per your taste
  • Coriander leaves - chopped
  • Curry leaves- 10-15
  • Gram flour-1/2 cup
  • A pinch off turmeric powder
  • 1 tsp chopped ginger
  • A pinch of Red chilly powder
  • Salt - to taste
  • Oil for frying
  • Water - for mixing the ingredients

  • 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. The boiling process increases the volume of the eggs)
  • After five minutes strain it and let it to cool
  • In a big bowl transfer the boiled fish eggs. Add all ingredients and mix well. Make a thick mixture with little water 
  • Heat oil in a pan and shallow fry the fritters until golden brown on both sides.You can even deep fry if you want.
  • Serve hot.

Tuesday, May 19, 2015

Gahori Tel Bhoja ( Pork fat fry )

গাহরির তেল ভজা 


  • 500 grms pork fat (boil in a pressure cooker for two whistles. Once boiled strain out the water and keep aside)
  • 2 large chopped onions 
  • 1 mid sized potato (cut in cubes)
  • One tomato- cut into medium pieces
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • Salt ( according to your taste)
  • Green chili (as per your taste)
  • 2 tbs mustard oil ( don't use too much oil as pork fat itself release oil)
  • Coriander leaves for garnishing


  • Heat oil in a pan. Add chopped onion and fry them till light golden.
  • Add chili,ginger-garlic paste and fry it for a minute .
  • Then add cumin powder, turmeric powder and fry till oil separates
  • Now add pork fat pieces . Sprinkle salt and mix it well 
  • Add the tomato pieces . Mix gently and fry them for 15 minutes. 
  • Garnish with fresh coriander leaves and serve it hot.

Tuesday, May 12, 2015

Aaloo Bhajir logot Joha saulor Maar Bhat/Penpenia bhat

Aaloo Bhajir logot Joha saulor Maar Bhat/Penpenia bhat.Tar logot koni (boiled egg), Aamor Achar (Mango pickle), Mitha Tel aru ghee (Mustard oil and Ghee to choose as per your taste)

Tuesday, March 31, 2015

Til Bota/Tilor chutney....(Black Sesame seed chutney)

তিল বতা 


  • 1/2 cup of cleaned and toasted Black sesame seed (Toast the sesame seed in a hot tawa or karai for 1-2 minutes)
  • 1-2 garlic cloves
  • Chillies (according to your taste)
  • Few drops of mustard oil
  • Salt to taste


Grind all ingredients with little bit of water and make a fine paste...Before serving add 3-4 drops of raw mustard oil to enhance the flavor...

Friday, January 9, 2015

Saru maas Bhaji.....(small fishes stir fry)

সরু মাছ ভাজি 


  • Small fishes -200 grm (Here I have used a variety of locally found small fishes including Mua, puthi, chanda, darikona maas)
  • 1 big sized onion- chopped
  • 8-10 garlic cloves
  • 2-3 green chillies
  • Turmeric- 2 tsp
  • Salt to taste
  • Mustard oil for frying
  • coriander leaves 

  • Clean the fishes and smear them in turmeric and salt
  • In a hot pan add mustard oil. Half fry the fishes and keep aside
  • In the remaining oil add garlic, chillies, onions, a little bit of salt (if required) and fry for 2 minutes 
  • Now add the half fried fishes.Mix all and stir fry them for about 5 minutes
  • Add coriander leaves and mix well
  • Serve hot

Thursday, January 8, 2015

Pork curry cooked with potato & lots of coriander leaves

গাহরির মাংস আলু আরু ধনিয়ার লগত 

  • 500 grm fresh pork
  • 2 large chopped onions 
  • One tomato-cut into medium pieces
  • 2 mid sized potato (cut in cubes)
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • Salt ( according to your taste)
  • 1/2 tsp crushed black pepper
  • 2 bay leaf
  • 1 green chili
  • 4-5 tbs mustard oil
  • 1tsp freshly ground garam masala powder
  • Coriander leaves-1 cup chopped

  • Heat oil in a pressure cooker without the lid. Add chopped onion and fry them till light golden.
  • Add bay leaf, chili,ginger-garlic paste and fry it for a minute .
  • Then add crushed pepper, cumin powder, turmeric powder and fry till oil separates
  • Now add pork pieces and the potato pieces. Mix it well 
  • Add tomato pieces and fry it for 15 minutes.
  • Now add two cups of water plus 1/2 cup of coriander leaves and pressure cook for 3-4 whistles
  • Once cooled sprinkle freshly ground garam masala powder plus 1/2 tsp crushed black pepper and mix the curry well
  • Garnish with fresh coriander leaves and serve

Wednesday, January 7, 2015

Sorioh dia maasor jool ( Fish in mustard gravy)

সরিয়হ  দিয়া মাছ 

Though this dish is originally a Bengali dish, it is very among the Assamese people. We all know that Assamese cuisine has some external influences....

For the Paste:

  • Yellow mustard seed 3-4 tsp (soaked in little lukewarm water)
  • A pinch of salt

Put the all ingredient in a mixture grinder and make a smooth paste.

For the cooking:

  • 4-5 fish pieces (Ilish/Bhokua or Rou)
  • 2 tsn mustard Oil 
  • 3-4 Green Chillies slit at the base
  • 1 tsp turmeric Powder
  • ½ tsp Chilli powder
  • 2 cups Water
  • Salt to taste


  • Smear the fish pieces with salt and turmeric powder first
  • In a hot pan add mustard oil and shallow fry the fish pieces...when done keep aside (If you want you can skip the frying process . you can directly put the marinated pieces into the boiling gravy also)
  • In the remaining hot oil add the mustard paste, turmeric powder, chilli powder
  • Mix the all ingredients for 1-2 minutes and add some water
  • Add the slit green chillies and bring it to boil
  • Now add put the fried fish pieces into the boiling gravy
  • Slow down the heat. Cover and cook for 10 minutes
  • Uncover and check the consistency and adjust salt.
  • Before serving add few drops of raw mustard oil for enhancing the flavor
  • Serve it with steamed rice......