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, December 30, 2016

Ul Kosur Achar (Elephant foot yam pickle)

ওল কচুৰ আচাৰ


  • Ul Kosu (elephant foot yam) - 3 cups grated or cut into small pieces
  • 2 tsp white vinegar or half cup of lemon juice  
  • Salt – 1 tsp
  • 3 tsp Mustard seed - roasted and crushed
  • 1 tsp paanch phoron - roasted and crushed
  • Turmeric Powder – 1/2 tsp
  • Garlic pods 10-12
  • Mustard oil
  • Red chili - as per you want 
  • Chili powder 2 tsp (optional)


  • Remove the outer skin of the yam very carefully and grate them or cut into very fine pieces.
  • Now boil them adding a pinch of salt and turmeric for about 10 minutes
  • Drain the water completely and let them dry under proper sunlight for about 1-2 days
  • In a pan heat mustard oil ..switch off the flame  and add the all the ingredients along with the sun-dried yam pieces.. Mix well..
  • Transfer to a sterilized glass jar.
  • If needed add more  mustard oil in the jar. The oil should be at least 1 inch above the pickle level.
  • Cover the jar with the lid and let it mature for 3-4 weeks before start using. ( keep in mind that the pickle requires a lot of sunlight to mature)

Friday, September 23, 2016

ৰঙা লাউ আগ/শাক - আলু ভাজি ( pumpkin shoots with potato )

ৰঙা লাউ আগ/শাক - আলু ভাজি 

  • Pumpkin shoots - 1 -2 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
  • Finally chop the tender parts of pumpkin shoots along with the tender leaves..
  • Now heat oil in a pan.
  • Add onion slices and fry them till brown in color
  • Now add finally chopped pumpkin shoots , potato pieces, turmeric powder and salt. Mix well...
  • Cover cook for 10 -15 minutes or till potatoes become tender.

গোল নেমু ... A variety of Lime....

গোল নেমু 

বৰ মানিমুনি শাক ...

বৰ মানিমুনি শাক ...
Eng Name: Asiatic Pennywort/ Indian Pennywort
Scientific Name: Centella asiatica

শুকান খৰিছা (Dry Bamboo Shoot)..

শুকান খৰিছা 

  • Tender bamboo shoot 3
  • Thekera Tenga (Garcinia) 10 pieces
  • Salt (According to your taste)
  • Turmeric Powder 1 table spoon (optional)

  • Cut the horn-shaped bamboo shoot in half length ways, strip off the outer fibrous layers and then trim about 2cm off the base.
  • Now grate or cut the soft white, creamy portion of the bamboo shoot into fine pieces .
  • Transfer the fine pieces into a clean glass jar.
  • Add a little bit of water, salt, turmeric powder and few pieces of Thekera Tenga (Garcenia) and keep the jar sealed for 10-15 days.
  • After 15 days your fermanted bamboo shoot ( Poka Kharisa) is ready .
  • To make xukan Khorisa now the fermented bamboo shoot should be completely drained out.
  • Now spread and dry in sunlight .Bamboo shoot slices should be completely dried.
  • Store them in an air tight container for later use... You can use this xukan Khorisa in many dishes like.... Aloo pitika, Goroi Maas pura Pitka, in chicken/fish curry and many more......

Note: Instead of adding Thekera (Garcinia) you can also add the fermanted Bamboo shoots (Poka Khorisa/Baah Gaaj) from your previous batch...

অসমৰ গৌৰৱ……… ভূত/ ভোট জলকীয়া (Bhut Jolokia)

ভূত/ ভোট জলকীয়া (Bhut Jolokia)

Apart from Assam this extreme hottest chilli is also popular in entire North-East India region……

To know more click at...

টিয়হ -কঠাল গুটি-মাছৰ মূৰৰ খাৰ (cucumber- jack fruit seed- fish head khar)

টিয়হ -কঠাল গুটি-মাছৰ মূৰৰ খাৰ

Assamese people are well known as খাৰ খোৱা অসমীয়া় (Khar eaten Assamese)…Khar (Alkali) ...A signature dish of Assamese cuisine ..Our traditional Assamese meal always begins with 'Khar', a purely unique dish which is very simple to make and tasty to eat.....In my blog I have shared different types of Khar dishes... Today I have shared another Khar dish...


  • Fried Fish head: 1 medium sized (Rahu or Catla)
  • Cucumber: 2-3 medium size
  • Jackfruit seed- 1 cup (cut into halfway)
  • Mustard oil: 2 tbsps
  • Crushed garlic cloves: 1/2 tbsp
  • Slit green chilies: 2
  • Salt: to taste
  • Kolakhar: 1 tbsp or sodium bicarbonate: 1/4 tsp

  • Peel and chop the cucumber
  • Heat oil and fry the garlic till brown.
  • Add the fried fish head pieces and stir for a minute.
  • Add chopped cucumber, jackfruit seeds and stir for about half a minute.
  • Add slit green chilies, salt,and kolakhar or sodium bicarbonate.
  • Add water and stir and close cover.
  • Cook for another 15 minutes and switch off the gas.
  • Khar is ready to be served with rice.

পুৰা বেঙেনাৰ লগত মাছ (Fish cooked with fire grilled brinjal/Aubergine )

পুৰা বেঙেনাৰ লগত মাছ 


  • 2 medium size fire grilled brinjal ( mashed)
  • 4-5 pieces of medium fish pieces ( Here i have used Rohu fish)
  • 1 pinch of turmeric powder
  • Salt to taste
  • 2 tsp Mustard Oil
  • 1 medium Onion chopped
  • Chilly- as per taste
  • Ginger Garlic Paste 1 tsp
  • Cumin Powder 1 tsp
  • Coriander leaves for garnishing


  • At first rub the fish pieces with the 1/2 tsp of turmeric powder and 1/2 tsp salt. Heat the oil in a pan and fry them. Keep aside
  • In the same pan, heat the mustard oil and add onions, ginger garlic paste, turmeric powder,cumin powder, chilly and salt . Fry them for 1 minute
  • Add the tomato pieces and fry for another 2-3 minutes.
  • Now add mashed Brinjal, mix well and fry them for about 4-5 minutes
  • Now add 1-2 cups of hot water. And after a while add the fried pieces of fish and cover cook for 10 minutes .
  • Garnish with fresh coriander leaves 
  • Finally, it is ready to serve with rice.
#assameserecipes #assam #assamesefood

শুকান বগৰী গুৰি চাটনি ( Sun-dried Jujube powder chutney)

শুকান বগৰী গুৰি চাটনি


  • শুকান বগৰী গুৰি (Indian Jujube powder - 4 -5 tsp)
  • নিমখ (Salt as per your taste)
  • চেনী (Sugar - 1/2 tsp to enhance the flavor )
  • কেচাঁ জলকীয়া (chopped green chilly as per your taste)
  • মিঠাতেল (Few drops of mustard oil)
  • পানী (A little bit of water to bind all ingredients)


  • Mix all the ingredients well and make small balls as shown in the image..

#assamese #assamesefood #assameserecipes#northeastfood

নিমখত দিয়া কাজি নেমু.... (Preserved lemon....Assamese Way)

নিমখত দিয়া কাজি নেমু....

Ingredients :

  • 4-5 Lemons (কাজি নেমু)
  • Salt - 1/2 cup (নিমখ)
  • Mustard oil- 1 cup (মিঠাতেল) 


  • Cut the lemons into 4 big pieces or you can use the whole lemon just cutting the both ends . 
  • Now rub a heaped tsp of salt into each lemon (কাজি নেমু ‌).. Transfer them into a clean dry glass bottle/jar
  • Add the rest of the salt and and close the jar tightly. Put the jar in a dark place and wait for 3 - 4 days...
  • When the lemons started to release it's juice just add the raw mustard oil..
  • Put the jar in proper sunlight for few days and let them become soft..
  • You can preserve these lemons for many years....

Note: using oil in this procedure is optional..You can preserve lemons just adding enough salt...
#assam #assamesefood #assameserecipes#assamesepickle #guwahati

পালেং শাকৰ লগত ৰৌ মাছৰ পেটি (Rohu Fish belly cooked with Spinach)

পালেং শাকৰ লগত ৰৌ মাছৰ পেটি 


  • 4-5 fried fish pieces (you can use any types of fishes..Here I have used Belly pieces of Rohu fish)
  • Spinach leaves -1 bunch (chopped)
  • Onion 1-sliced 
  • Ginger garlic paste 1tsp
  • Green chilly 1-2
  • Cumin Powder- 1tsp
  • Turmeric powder-1/2 tsp
  • Salt- According to taste
  • Mustard oil- 2 tbsp

  • At first rub the fish pieces with the 1/2 tsp of turmeric powder and 1/2 tsp salt. Heat the oil in a pan and fry them. Keep aside
  • In the remaining oil now add sliced onion, ginger garlic paste, green chilly and fry for a minute
  • Add turmeric powder, cumin  powder and mix well.
  • Now add the chopped Spinach leaves, salt and cook for 5 minutes. 
  • Now add two cups of water..
  • Cover with a lid and let it boil for  5 minutes
  • put the pieces of fried fishes into the gravy, cover the lid and put it on medium flame for about 10 minutes  
  • Serve with rice..

Monday, August 22, 2016

Aloo Koni Pitika... (Boiled egg and potato mashed).....

আলু  কণী পিটিকা 

  • Boiled egg - 2
  • Boiled Potato - 1 medium size
  • Chopped onion - 1
  • Green Chilly - as per your taste
  • Chopped Ginger - 1/2 tsp (optional)
  • Chopped coriander leaves
  • Salt - as per taste
  • Mustard oil - few drops

Mash all ingredients together and enjoy with rice
People from Assam can understand the importance of "aloo koni Pitika" in their meal... 

Baah Gaajor logot Murgi Manxo ( Chicken cooked with Bamboo Shoots)

বাঁহ গাজ - মুর্গী মাংস 

  • 500 grms chicken (boil for 10 minutes. Once boiled strain out the water and keep aside. Separately Keep the boiled water too)
  • 1/2 cup of fresh or preserved Baah Gaaj (Bamboo shoot pieces)
  • 2 large chopped onion
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 tsp turmeric powder
  • Salt ( according to your taste)
  • Green or red chili (as per your taste)
  • Crushed black pepper 1 tsp
  • 2 tbs mustard oil ( don't use too much 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 turmeric powder, crushed black pepper and fry till oil separates
  • Now add pre boiled chicken and bamboo shoot pieces . 
  • Sprinkle salt and mix it well 
  • Fry them for 5 minutes
  • Now add 2 cups of chicken boiled water
  • Mix gently...Cook for another 10 minutes
  • Garnish with fresh coriander leaves and serve it hot with steamed rice...

Paleng xaakor logot Gahori Manxo ( Pork meat cooked with Spinach)

পালেং শাকৰ লগত গাহৰি মাংস 


  • 1 kg pork meat cut into medium pieces (boil in a pressure cooker for one whistle. Once boiled strain out the water and keep aside)
  • 1 bunch of Paleng Xaak/Spinach (tear them into medium pieces )
  • 3 tbsp ginger-garlic paste
  • 4-5 chopped onion 
  • 4 tsp mustard oil
  • salt to taste 
  • 2-3 green chilies
  • 1 tsp cumin powder
  • a pinch of turmeric powder
  • 1 tsp crushed black pepper
  • chopped coriander for garnishing (optional)

  • Heat oil in a deep pan or kadai. Add chopped onion. Fry them till light golden.
  • Add chili,ginger-garlic paste and fry it for a minute .
  • Then add cumin powder and turmeric powder
  • Now add pre boiled pork pieces along with the Paleng xaak (Spinach) . Sprinkle salt, crushed black pepper and mix it well. Fry till oil separates
  • Mix gently and fry them for 10 minutes. 
  • Now time to add two cups of warm water
  • Cover cook till the curry became a little bit thick
  • Garnish with chopped coriander leaves (optional)

Rongalaur Aagor sorsori ...( pumpkin vine shoots cooked with Mustard paste)

ৰঙালাউ আগৰ চৰচৰি 


  • A dozen of Rongalaur aag ( Pumpkin vine shoots) - cut into medium pieces
  • 1 potato peeled and cut in wedges (optional)
  • Tomato 2 nos
  • Onion 1 chopped
  • Cumin powder 1 tsp
  • Turmeric powder 1 tsp
  • Salt to taste
  • Mustard oil 2 tsp
  • Yellow mustard paste 2 tsp
  • Ginger garlic paste 2 tsp
  • Red chilly powder 1/2 tsp
  • Green chilly 1-2
  • Heat mustard oil in a kadai or deep pan
  • In the hot oil add onion, ginger garlic paste, tomato pieces, chilies and fry for a minute
  • Add potato wedges, pumpkin vine shoots, turmeric, salt, cumin powder and cook till become half tender
  • Now pour the mustard paste and add warm water to make a curry of desired consistency . 
  • Cook covered till the curry forms a thick gravy or pumpkin vine shoots become soft.
  • Serve with steamed rice

কচু ঠাৰি বুটৰ আঞ্জা ... ( Colocasia stems cooked with black chickpeas)

কচু ঠাৰি বুটৰ  আঞ্জা 


  • Kasu Thari ( Colocasia stem- medium size) - 3-4
  • Boiled Black chickpeas- 1/2 cup 
  • Onion - 1 medium (chopped)
  • Ginger Garlic paste- 1tsp
  • Tomato- 1 chopped 
  • Turmeric powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Salt to taste
  • Green chili - as per taste
  • Crushed black pepper- 1/2 tsp
  • Mustard oil- 2-3 tsp

  • Wash the colocasia stems carefully...peel the outer skin and cut them into medium pieces. Boil them for 5-6 minutes and strain them. keep aside
  • In the hot oil add chopped onion, ginger garlic paste and green chilies. Fry them for few seconds
  • Next add the chopped tomatoes, turmeric powder, cumin powder and black pepper powder
  • When all ingredients turn light brown add colocassia stems and salt. Mix them well and cook for 5 minutes
  • Add black chickpeas to the pan. Stir and mix well.
  • Cover cook till done or stems become a little bit pulpy.

মাছৰ কণী কলডিল ভাজি ( Fish egg/ roe cooked with Banana flower/blossom)

মাছৰ  কণী কলডিল ভাজি 

  • Half of Banana Flower 
  • Fish Egg/Roe 100 grm
  • green Chilly ( as per taste)
  • Chopped onion - 2
  • Ginger Garlic paste - 1 tsp
  • Salt - as per taste
  • Turmeric - a pinch
  • Mustard oil


  • Remove a few of the outer covers of the Koldil (banana flower) and chopped the lighter part of the Koldil....
  • Heat a deep pan on flame, add 3-4 tsp spoons of mustard oil. Shallow fry the fish eggs for 1 minute.. Keep them aside
  • In the remaining oil (or if you want you can add 2 tsp oil) add onions, chilly, ginger garlic paste and turmeric powder. Fry them till onions become golden in color...
  • Add the banana flower and salt . mix well. Cook for 5 minutes.
  • Now add the fish eggs in the pan ..mix well with the banana flower. cover it with a lid and put the flame on low. Let it cook for 5 minutes. In last 2 minutes remove the lid and stir continuously..Serve hot...

Wednesday, July 27, 2016

Kothal Guti Pitika ( Mashed Jack Fruit seed)

কঁঠাল গুটি পিটিকা 


  • 10-15 Jack Fruit Seeds
  • 1 small sized onion- chopped
  • Chilly - as per your taste
  • Few drops of Mustard oil
  • 1/2 Tsp of chopped ginger
  • Salt as per taste
  • Chopped coriander leaves


  • Remove the outer white skin of sun-dried Kothal guti ( jackfruit seed)
  • If you want you can peel out the red skin of the seeds 
  • Now boil the seeds in a pressure cooker adding a little bit of salt in water ( Taste will be better if you boil the seeds along with lentils - it's an optional method)
  • Drain out the water once the seeds boiled and become soft
  • Now mash the seeds with all ingredients
  • Serve your Pitika with steamed rice

Bhedailota aru Narasinghor joolot dia Bhokua Maas....( Catla Fish in a gravy of Skunk Vine and curry leaves)

ভেদাইলতা-নৰসিংহৰ জোল মাছৰ লগত 


  • Bhokua Maas (Catla Fish -250 gm (you can use other river fish also..)
  • Narasingha paat ( Curry leaves) 2 cups
  • Bhedailota paat (Skunk Vine) 2 cups
  • Ginger garlic paste -1 tsp
  • Potato (boiled and mashed) - 1
  • Onion chopped- 1 small
  • Cumin powder- 1 tsp
  • Green chilly - 1-2
  • Mustard oil -3 tsp
  • Salt- to taste
  • Turmeric powder- 1 tsp

Method :

  • Fry the fish(smeared in turmeric and salt). Keep aside. 
  • Grind curry leaves and Bhedailata (Skunk Vine) with a little bit of water in a mixture and strained.
  • Heat oil in a pan. Fry the marinated fish in low flame. Keep the fry fish sideways. 
  • In remaining oil add onion, chilly and garlic paste and fry for a minute
  • Now add the mashed potato and bhedailata - narasingha extract..mix it well
  • Add salt, turmeric and cumin powder and cook for another 5 minutes
  • Now add water as required and let it boil. 
  • In the boiling curry add the fish pieces and and cook for 10 minutes covering the pan.
  • Garnish with coriander leaves (optional)
  • The curry is ready to serve.