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, 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..