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..........

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...