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, October 29, 2015

Xukan Machor chutney (Dry Fish Chutney)


শুকান  মাছর চাটনি 
Ingredients:

  • 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

Method:

  • 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..

Saturday, October 10, 2015

Assamese Recipes: Kol Posolar Khar ( Banana Stem Khar)

Assamese Recipes: Kol Posolar Khar ( Banana Stem Khar)

Wednesday, October 7, 2015

Kol Posolar Khar ( Banana Stem Khar)


কল পছলাৰ খাৰ

Ingredients:
  • 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
Method:

  • 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.