Matar Paneer

Ingredients:

• 2 cups Paneer (cottage cheese) cut in  cubes
• 1 cup green peas
• 3 tsp oil
• 1 cup onion paste
• 1 tsp ginger-garlic paste
• 1 cup tomato puree
• 1/2 cup milk
• 1/2 tsp turmeric powder 
• 1/2 tsp garam masala
• 1-2 chopped green chilies
• 1 tsp cumin powder
• 1/2 tsp chilly powder
• salt to taste
• 1 tbsp dried fenugreek leaves (kasuri methi)
• coriander leaves  for garnishing (optional)

Method:

• Heat tsp oil in a pan , add the onion past and saute for 2 minutes.
• Add tomato puree, turmeric , garam masala, cumin powder and green chilli, mix well and saute for 2 mins.
• Now add peas and saute for a minute.
• Add kastoori methi, 1/2 cup water, mix well and bring it to a boil.
• Cover and simmer for 5 minutes.
• Add the paneer cubes, milk and simmer for 5 minutes on a medium flame.
• garnish with fresh coriander leaves.
• Serve hot with rotis  or rice.

Sajinar Sarsori ( Drumstick cooked in Mustard paste)

Ingredients:

• A dozen of soft baby drumsticks or 5-6 mature drumsticks
• 1-2 potatoes peeled and cut in wedges
• 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

Method:

• 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, drumsticks, 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.
• Serve the Sarsori with rice.

Bengena Bor ( Brinjal Fritters)

 Ingredients:

• 1 Brinjal (aubergine)
• salt to taste
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Chilly Powder
• 1/2 cup Besan  (gram flour)            

Method:

• Wash and make thin round slices of the brinjal.
• Rub turmeric and salt in each pieces of brinjal slices and keep aside
• In a bowl make a thick batter of besan, little bit turmeric powder and chilly powder.
• Heat the oiland dip the brinjal pieces in the batter.Deep fry till golden brown.
• Serve hot .

Rongalaur aag aru kothalgutir khar (Pumpkin Vine shoots and jackfruit seed khar)

Ingredients:

• 1 bunch of fresh  Rongalaur aag (Pumpkin Vine shoots) finally chopped
• 1/2 cup, peeled washed jack fruit seeds
• 2 tsp  kola khar or 1/2 tsp soda bi-carb
• 4-5 garlic chopped
• 1-2 green chilly
• Salt ,according to taste
• 1/2 tsp Mustard Oil

Method:

• In a hot pan put 1/2 tsp mustard oil
• In the hot oil add garlic and green chilies and fry them for few seconds
• Next add  the rongalau aag and jack fruit seeds
• When all ingredients turn light brown in the pan add salt according to your taste
• Now add the kola Khar or soda bi-carb.
• Add water as needed.
• Cook the vegetables until pulpy.
• Mash the vegetables slightly before removing from heat.
• Sprinkle few drops of raw mustard oil over the khar 
• Serve  with rice.

Magur maas aru Narasingha Manimuni xaakor jool ( Catfish curry with curry leaves and Asiatic Pennywort)

Ingredients:

• Magur fish -250 gm (you can use other river fish also)
• Narasingha paat ( Curry leaves) 2 cups
• Manimuni xaak ( Asiatic Pennywort) 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 manimuni xaak in a mixture and make a paste of 1 cup.  
• 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 narasingha manimuni paste mix it well
• Add salt, turmeric and cumin powder and fry 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.
• The curry is  ready to serve. 

Fish head with mashed Brinjal (Bengena aru Masor mur)

Ingredients:

• Brinjal – 1 big one
• 1 fried fish head-Bhokua(Katla), Rohu(Rou)
• Chopped Tomatoes – 2 medium
• Slit Green Chillies – 2
• Minced Ginger – 1 tbsp
• Minced Garlic – 1 tbsp
• Cumin Powder – 1 tsp
• Oil – 2 tbsp
• Salt – to taste
• 2 cups water
• Coriander leaves

Method:

• Roast the brinjal for around 10-15 minutes
• Allow it to cool completely. Remove the skin from the brinjal and mash the flesh thoroughly and keep aside. If the brinjals are cooked thoroughly, the skin will fall off very easily.
• Heat oil in a pan and saute onions until translucent. Saute the green chillies, minced ginger and garlic for a few minutes.
• Throw in the chopped tomatoes and cook until mashed and pulpy.
• Reduce heat and add turmeric, cumin powders.
• Add the mashed brinjal
• Now add salt to taste.
• Mix everything well and cook covered for around 10-12 minutes until the brinjal has absorbed all the flavors.
• Now add water, fried fish head and cook for another 10 minutes
• Garnish with coriander leaves and serve with rice

Koldil paror manxo (Pigeon curry with Banana flower in Assamese style)

Ingredients:

• 500 grm pigeon meat
• 1 chopped banana flower
• 2 large chopped onions
• 1 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 tsp pepper powder
• 2 bay leaf
• 1 green chili
• 4tbs mustard oil
• 1tsp garam masala powder
• Coriander leaves for garnishing

Method:

1. Heat oil in a pan. Add chopped onion and fry them till light golden.
2. Add bay leaf, chili,ginger-garlic paste and fry it for a minute .
3. Then add ground pepper, cumin powder, turmeric powder and fry till oil separates
4. Now add pigeon meat, chopped banana flower and the potato cubes. Mix it well and fry the meat for 10-15 minutes
5. In lower heat add 1-1/2 cup of water and cook till done.
6. Sprinkle garam masala powder and mix the curry well
7. Garnish with fresh coriander leaves and serv it hot with rice

Chocolate cake

Ingredients:

• 2 cups all-purpose flour (Maida)
• 2 cups sugar
• 1 cup cocoa powder
• 2 teaspoons baking powder
• 1 cup milk
• 1 cup vegetable oil or melted butter
• 4 eggs
• 1 teaspoons vanilla extract
• Chopped almonds 3-4 tsp

Method:

• Preheat oven to 180 degree /350º F.
• Grease  cake tins or tray with little bit of butter. 
• Add flour, sugar, cocoa, baking powder  to a large bowl and  whisk the mixture until combined well.
• Add milk, vegetable oil, eggs, almonds and vanilla to flour mixture and make a fine batter. 
• Pour the batter in the cake tin for baking. Bake for 30-35 minutes or until done. 
• To check the cake is baked insert a metal skewer into the center, it should come out clean with crumbs on it, not cake mixture.

Potato Paneer Stuffed Capsicum

Ingredients:

• 4 green capsicum (cut into half horizontally)
• 2 cup boiled and mashed potato
• 1 cup boiled and mashed paneer ( cottage cheese)
• 1/2 cup boiled green peas (optional)
• 1tsp black pepper power
• 1 tsp garam masala
• 1/2 tsp red chilly powder
• 23 tsp melted butter for greasing
• Salt to taste

Method:

• For filling mix potato, paneer, peas, red chilly powder, black pepper, garam masala and salt in a bowl and keep them aside
• Grease the cut pieces of capsicum lightly using a little melted butter.
• Sprinkle a little salt on each deseeded capsicum half.
• Stuff each capsicum half with a portion of the filling and place them on a greased baking tray.
• Bake in a pre-heated oven at 180 C (360 F) for 8 to 10 minutes.
• Serve hot

Mushroom Stir fry

Ingredients:

• Mushrooms - 250 gms
• Onion ( Chopped)- 1 no 
• Ginger Garlic paste- 1 tsp
• Ginger Garlic (chopped)- 2tsp
• Red chilly powder 1/2 tsp
• 1 beaten egg
• Black pepper 1 tsp
• Corn flour- 3-4 tsp
• Maida (all purpose flour)- 2tsp
• Salt to taste
• Oil- for deep frying
• Tomato sauce- 3 tsp
• Soy sauce- 1 tsp
• A pinch of sugar
• Coriander leaves for garnishing

Method :

• Wash and cut mushrooms into medium pieces and keep them aside
• In a bowl put corn flour, maida, beaten egg, chilly powder, black pepper, ginger garlic paste and salt. Mix them well and make a fine batter.
• Dip the mushroom in the batter and deep  fry the mushrooms in moderately hot oil.
• Once the mushrooms are golden browned, remove and keep them aside.
• Heat oil in another pan and add  onions. Stir fry them for a minute.
• Add salt, sugar, soy sauce and tomato sauce.Stir fry and mix well.
• Now add the fried mushrooms and stir fry and mix well so that the sauce coats the mushrooms
• Garnish with chopped coriander leaves and serve hot as a starter.

Maasor logot Adar Jool ( Fish & Ginger curry)

Ingredients:

• Half fried Fish (any small or medium variety)- 250 gm
• Ginger paste- 4-5 tsp 
• Chopped onion- 1 medium
• Mustard oil- 2 tsp 
• Turmeric powder- ½ tsp
• Green chilies- 2

Method:

• Heat the mustard oil in a pan and add onion and green chilies. Fry them until brown in color.
• Now add the ginger paste , turmeric powder and fry over medium heat, stirring constantly for a few seconds. 
• Add the water,  salt and let the curry  to  boil for 5 minutes. 
• Add the fried fishes and simmer for about 10 minutes so that the gravy is infused into the fish. 
• Serve with plain rice.

Paleng Xaakor logot maasor Jool (Spinach and fish curry in Assamese style)

Ingredients:

• Fried river fish- 4-5 pieces 
• Spinach leaves(Paleng Xaak)   1/2 (chopped)
• Onion- 1 small sliced lengthwise
• Ginger garlic paste 1tsp
• Green chilly 1-2
• Cumin Powder- 1tsp
• Turmeric powder-1/2 tsp
• Salt- (According to taste)
• Mustard oil- 2 tbsp
• Lemon juice 2tsp

Method:

• In a hot deep pan put mustard oil
• Now add sliced onion, ginger garlic paste, green chilly and fry for some time.
• Add turmeric powder, cumin  powder and fry well.
• Now add the chopped Spinach leaves, salt and cook for 5 minutes. 
• Now add two cups of water  and let the gravy boil.
• Cover with a lid and let it boil for another 5 minutes
• put the pieces of fried fishes into the gravy, cover the lid and put it on medium flame for about 10 minutes  
• Add lemon juice before switching off the gas . 
• Serve with rice

Aloo, Bengena Pura Pitika ( Fire grilled potato Brinjal mashed in Assamese style)

Method:

• Fire-grill one brinjal, a Potato and mash both
• Add fresh coriander leaves,  a chopped onion, chopped ginger, green chilies, salt and a few drops of Mustard oil, 
• Mix all the ingredients well and serve with rice.

Pura Bilahi Pitika ( Fire Grill Tomato mashed)

Method:

• Fire grill 3-4 tomatoes and 1-2 Dry red chilies
• Now mash the tomatoes and red chilies with chopped onions, green chilies, chopped ginger, Garden fresh green peas (optional), coriander leaves, 1/2 tsp mustard oil and salt.
• Your Pura Bilahi is ready to serve

Aloo Paneer Parantha

For the chapathi dough:

• Maida (refined flour) - 1 cup
• Oil - 1 tsp 
• Salt - to taste
• Water - as required

For the stuffing:

• Potatoes - 2 large
• 1 cup mashed Paneer (Cottage cheese)
• Coriander leaves -2 tbsp
• Red chilly powder 1/2 tsp
• Black pepper powder (a pinch)
• Jeera - 1 tsp / Ajwain (Omam) - 1/2 tsp
• Salt - to taste

Method: 

• Sieve flour with half a teaspoon of salt and 1tsp oil. Mix with three-fourth cup of water gradually and knead to make a smooth dough.
• Divide dough into  equal portions and make pedas. 
• Add all the stuffing items to mashed potatoes and paneer.  mix it properly.
• Take a peda and flatten it by pressing. Place potato paneer mixture on it and again make it into a peda. 
• Flatten these pedas.
• Heat a tawa, place parantha on it and cook on moderate heat for three minutes. 
• Turn it and pour half a tablespoon of oil or ghee, spread it on parantha and shallow fry over low heat. 
• Serve aloo paneer paratha hot with yogurt (curd)

Sagolir Manxo ( Mutton curry in Assamese style)

Ingredients:

• 1 kg mutton cut into medium pieces
• 2 potatoes cut into big cubes and fried
• 3 tbsp ginger-garlic paste
• 4-5 chopped onion 
• 5 tsp mustard  oil
• A pinch of sugar
• salt to taste
• 1 bayleaf 
• 1 tomato
• 2-3 green chilies
• 1 tsp cumin poder
• 1 tsp garam masala
• 1tsp meat masala (optional)
• 1/2 crushed black pepper
• chopped coriander for garnishing

Method:

• Combine the  meat in turmeric, coriander powder, 2 tsp ginger-garlic paste, onion paste, mustard oil, and salt in a bowl and allow to marinate for 1 hour.
• Heat the mustard oil in a cooking pot (or karahi) and add the bay leaf, a pinch of sugar, chilies  and onions, fry until golden in color.
• Add the remaining ginger-garlic paste and fry for a few seconds.
• Add the marinated meat, meat masala and cook until oil separates from the meat.
• Add the garam masala, black pepper, tomato pieces and the fried potatoes, mix well and fry for 15 minutes.
• Now put the fried meat in a pressure cooker and add 2 -3 cups of water
• pressure cook for 3 whistle.
• Remove from the flame, open the lid and transfer the mutton curry in serving bowl.
• Garnish with fresh coriander leaves.

Kettle Mukhot dia Pitha (Rice Cake made in Kettle)

Ingredients:

1.Freshly ground rice powder of 1k.g. (Before grinding, wash rice and keep for an hour so that the water drains out)
2.Grated fresh coconut 4 cups
3. Jaggery 2 cups (or according to you taste)
4.A pinch of salt
5.warm water

Method:

1.Take grated coconut and mix with jaggery and a pinch of salt.
2.Add this coconut mixture to the rice flour and mix it well.
3.Now sprinkle little water and with the help of a
sieve ,sieve the mixture .
4.Take a kettle and fill 1/2 with water. Bring it to a boil.
5.Fill the kettle lid with prepared rice and coconut mixture.
or you can stuff the coconut mixture by layering a layer of rice flour than coconut mixture than again a layer of rice flour
6.Cover the rice mixture with a clean muslin cloth .
7.Tie the ends securely and place the lid back on the kettle.
8.On medium heat steam it for for 7-8 minutes
9.Gently remove from heat and unwrap the rice cake (Pitha) onto a plate. 

Sewali phulor logot masor muror khar ( Coral jasmine khar with Fish head)

শে ব়ালী  ফুলর  খার 

Ingredients:

• Dried coral Jasmine flower (soak in water for 1 hour) - 2 cups
• 1 Fried fish head- Bhokua (Katla)or Rou (Rohu)
• Green chilies-1-2
• Salt to taste
• Kolakhar or soda-1tsp
• Turmeric-1/2 table spoon
• Mustard oil-1table spoon
• Garlic- 4-5
• Water- 1 cup

Method:

• Heat the oil in a pan and add chillies, garlic
• Add dried night jashmin flower, salt, turmeric powder and saute it for 2-3 minutes
• Now add fried fish head and mix it well
• Add water,  kolakhar and cook over low flame and let it cook till done
• Your dish is ready and enjoy the bitter taste with steamed rice 

Payash in Assamese style ( kheer)

Ingredients:

• 200 gms Joha Rice 
• 2 Litres milk 
• 2-3 elachi ( cardamom) 
• 1-2 tej paat (bay leaves) 
• 200 gms sugar
• 3-4 tsp raisins
• Cashew nuts
• 5-6 Strands of kesar(optional)

Method:

• Wash 200 gms rice and leave it for drying.
• Boil the milk for about 15 minutes.
• Add rice. Cook till rice is well done and milk becomes thick.
• Add cardamom , kesar and bay leaves.
• Add sugar now. Stir till sugar melts.
• Take out from the fire.
• Garnish with raisins and cashew nuts

Kholasapori Pitha (Assamese rice pan cake)

Ingredients:

• Freshly grind rice powder 250 gms
• Chopped onion 1/2 cup (optional)
• Grated Carrot 1/2 cup ( optional)
• Water to make a batter
• Mustard oil
• Salt according to taste

Method:

Make a batter of rice powder, chopped onion, grated carrot, salt and water.
Heat a fry pan. Smear oil and pour two ladleful of batter and spread round .
Turn over when done and cook the other side.
Serve Kholasapori Pitha with aloo bhaji (potato fry) or sauce according to your taste.

Tandoori Chicken

Ingredients:

1. chicken (800 gms)
2. 4 tsp lemon juice
3. 1 tsp red chilly powder
4. 1 cup curd
5. 1 tsp garlic paste
6. 1 tsp ginger paste
7. 1/2 tsp garam masala powder
8. Oil/ butter (for brushing)
9. Salt (to taste)
10.Few drops of edible red colour(optional)
11.Chat masala (according to your taste)

Method:

1. Wash the chicken and make diagonal incisions all over it.
2. Mix all ingredients of the marinade and add the chicken pieces
3. Next refrigerate the chicken pieces for 4-5 hour.
4. Preheat the oven to 200 degree centigrade and Brush the chicken with little oil/ melted butter before you place it in the oven.
5. place the chicken in the grill and let the chicken to cook for 15 to 20 minutes or until it is cooked(Re-position frequently).
6. Sprinkle with chat masala.
7. Serve hot with onion slices, lemon wedges and mint chutney. 

Assam's very popular KOLDIL BHAAJI - Dry Sabji of banana flower

Ingredients:

• One Banana Flower 
• One big potato
• 1 green Chilly
• Chopped garlic
• Chopped onion
• Panch Foron ( It is a spice blend including  Cumin, Brown Mustard, Fenugreek, Nigella and Fennel)
• Salt 
• Termeric
• Mustard oil.

Method:

• Remove a few of the outer covers of the Koldil (banana flower) and chopped the lighter part of the whole Koldil
• Peel and cut the potato in to cubes. 
• Heat a deep pan on flame, add 2 spoons of mustard oil.
• Add panch foron, chilly, onion and garlic to it. 
• Add the banana flower and the potato almost immediately.
• Now add salt and Turmeric. mix well. Cover and put the flame on low. Let it cook. Stir continuously for about 10 minutes 
• Serve hot, with steam rice 

Bondhakobir khar ( Cabbage khar with fish head)

Ingredients:

Fried Fish head: 500 gms
Cabbage (Bondha kobi): 1 medium size
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


Method:

wash and chop the cabbage
Heat oil and fry the garlic till brown.
Add the fried fish head pieces and stir for a minute.
Add chopped cabbage 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.
The Cabbage khar is ready to be served with rice.

Amora Tenga Masor Jool ( Fish with Indian Hog Plum or Ambarella)

A very popular tasty and healthy Fish recipe of Assam...

Ingredients:

1. 4-5 half ripen Amora tenga (Ambarella or Indian Hog plum),washed and boiled in a pressure cooker.
2. 4-5 pieces of fried fish ( In Lower Assam, people generally use Kaoi and Goroi fish. Here i have used Bhangon Fish)
3. 2 pinches of turmeric powder
4. salt to taste
5. 1tsp Mustard Oil
6. a pinch of sugar
7. 1/2 tsp mustard seed
8. 1 whole chilly
9. 1 tsp flour

Method:


1. Mash the boiled Amora ( Indian hog plum) with your fingers, freeing as much of the pulp as possible
2. In a pan, heat the mustard oil and add 1 tbs mustard seeds, turmeric powder, chilly and salt according to your taste.
3. add the Amora pulp and the water in which the amora tenga was boiled, along with another glass of water, and simmer for a minute.
4.. Mix the flour with a little water to make a light paste and add to the pan.
5. Now add the fried pieces of fish to the pan and cook for 10 minutes .
6. Finally, it is ready to serve with rice.

Mango shake with ice cream:

Ingredients:

• Mango Fruit pulp (peeled and diced into small pieces ) - 2 cup
• Vanilla Ice Cream - 1 scoop
• Whole Milk - 1/2 cup
• Sugar (According to taste)
• Ice Cubes - 2

Method:

• Blend the above ingredients. Make a smoothie
• Garnish with cherry and serve with 1 scoop of ice cream on top of the milkshake

Rasgulla.........

Rasgulla needs no introduction. A very well liked desert for Indians. Especially it's very popular in Bengal, Assam and Orissa.........

Ingredients :

For Rasgulla balls:

1. Milk- 4 cups
2. Lemon juice disssolved in water 2tsp
3. 1 tbsp plain flour (maida)

For the sugar syrup:

1. Sugar- 1 1/2 cup
2. Water- 4 cups
3. Cardamom powder- 1/4 teaspoon

Method:

1.Heat milk in a pan and bring it to boil for about 10 minutes.
2.When it starts boiling, add lemon juice and wait for the milk to curdle completely.
3.Remove from the heat and let it cool for about 3-5 minutes.
4.Pour over a clean thin muslin cloth and tie it with a tight knot. On straining this milk, the curd is obtained is called “paneer”.
5.wash paneer well using muslin cloth under cold running water to remove lemon juice flavor.
6.Knead paneer for about 5-10 minutes to make a smooth dough. Add flour and knead again for few minutes.
7.Make smalls of about 1 inch in size of the dough and keep aside.
8.To make sugar syrup mix sugar, water and cardamom powder in a saucepan and bring it to boil.
9.Put all the doughs into the syrup (chasni).
10.Cook it for 5 to 10 min with lid partially covered.
11.Your rasgullas are ready.
12.Transfer into a serving dish.

Baah Gaaz & Bhoot Jolokia Achar ( Bamboo shoot & Ghost Pepper pickle) in Assamese style

Ingredients:

1. Horn shaped bamboo shoot 3
2. Bhoot Jolokia (Ghost pepper) (According to your taste)
3. Thekera Tenga (Kokum) 10 pieces
4. Salt (According to your taste)
5. Turmeric Powder 1 table spoon
6. Water 1/2 cup

Method:

1.Cut the horn-shaped bamboo shoot in half length ways, strip off the outer fibrous layers and then trim about 2cm off the base.
2.Now grate or cut the soft white, creamy portion of the bamboo shoot into fine pieces .
3. Transfer the fine pieces into a clean glass jar.
4.Add a little bit of water, salt, turmeric powder and few pieces of Thekera Tenga (Kokum) and keep in a sealed clean jar for 15 days.
5.After 15 days your fresh bamboo shoot ( kesa Kharisa) is ready .
6.To make pickle now the fermented bamboo shoot or khorisa should be completely drained out.
7.After that spread and dried in sunlight for 4-5 hour.Bamboo shoot slices should be little dry but still moist.
8.Put the bamboo shoot in to a glass jar and just add enough mustard oil which covers the rim up to half or one inch above the pickle.
9.Mix chopped bhoot Jolokia (Ghost pepper) to bamboo shoots.
10.Keep the bamboo shoot pickle in glass jar with lid on. Pickle would be ready in 4-7 days.

Simple Pigeon curry in Assamese style

Ingredients:

1. 500 grm pigeon meat
2. 2 large chopped onions
3. 1 mid sized potato (cut in cubes)
4. 1 tsp garlic paste
5. 1 tsp ginger paste
6. 1/2 tsp turmeric powder
7. 1 tsp cumin powder
8. Salt ( according to your taste)
9. 1 tsp pepper powder
10. 2 bay leaf
11. 1 green chili
12. 4tbs mustard oil
13. 1tsp garam masala powder
14. Coriander leaves for garnishing



Method:


1. Heat oil in a pan. Add chopped onion and fry them till light golden.
2. Add bay leaf, chili,ginger-garlic paste and fry it for a minute .
3. Then add ground pepper, cumin powder, turmeric powder and fry till oil separates
4. Now add pigeon meat and the potato cubes. Mix it well and fry the meat for 10-15 minutes
5. In lower heat add 1-1/2 cup of water and cook till done.
6. Sprinkle garam masala powder and mix the curry well
7. Garnish with fresh coriander leaves and serv it hot with rice

Jatilau or Pani lau Bakoli aru aloo bhaji ( Bottle gourd skin and potato stir fry)

Bottle gourd ( In Assam commonly known as Jatilau or Pani lau ) is one of those vegetables which can be used whole. Apart from the flesh , Lau's skin and seeds can be  eaten.

Ingredients:

1. 1 cup Bottle gourd skin slices
2. 2 potatoes ( you can use baby potato also)
3. 1 onion (Finally chopped)
4. 1 tbs oil
5. 1 tsp salt (according to your taste)
6. ½ tsp turmeric powder

Method:

1. Cut bottle gourd skin and potatoes into thin slices.
2. Heat oil into a pan.
3. Add onion slices and fry them till brown in color
4. Now add fine slices of bottle gourd skin, potato, turmeric powder and salt.
5. Stir it constantly and cook for 15 minutes

Maas aru Kordoi tengar jool (Fish with star fruit)

Ingredients:

1.  2-3 half ripen Kordoi Tenga (Star fruit),Cut into small cubes
2.  4-5 pieces of fried fish ( You can use any types of river fishes. Here i have used  Bhangon   Fish)
3.  2 pinches of turmeric powder
4.  salt to taste
5.  1 tsp mustard Oil 
6.  a pinch of sugar
7.  1/2 tsp mustard seed
8.  1 whole chilly
9.  1 tsp flour

Method:

1.  In a pan, heat the mustard oil and add 1 tbs mustard seeds, turmeric powder, chilly and salt according to  your  taste.
2.  add cubes of Kordoi Tenga and cook for 5-6 minutes
3.  As the Kordoi Tenga softens, add water as per requirement.
4.  Mix the flour with a little water to make a light paste and add to the pan.
5.  Now add the fried pieces of fish to the pan and cook for 10 minutes .
6.  Finally, it is ready to serve with rice.

Quick Gajar Halwa ( Indian carrot pudding)

Ingredients:

1. Peeled and grated Carrots 2 cups
2. Milk 2 cups
3. Sugar 2 cups
4. Milk powder or Mava (Khoya) 5tsp
5. Ghee(clarified butter ) 5-6 tsp
6. Cardamom powder 1/2 tsp
7. Cashew-nuts, almonds and raisins


Method:

1.Put carrots and milk in cooker and bring to full pressure on high heat for 2 whistles.
2.Open the cooker and add the milk powder or Mava (khoya), sugar and cardamom powder and cook for       3 to 4 minutes,.
3.Now Add  ghee and cook till ghee shows separately, stirring constantly.
4.Garnish with cashew-nuts, almonds and raisins.

Potato and Egg bhurji (Egg scramble with potato)

 
Ingredients:

1.Eggs 4- beaten with 2 tbs milk
2.Medium potatoes 2nos (peeled and cubed into small pieces)
3.chopped onion 2nos
4.oil 3tsp
5.turmeric 1tsp
6.salt (According to taste)
7.chopped tomato 1 no
8.chopped chilly 1-2
9.Chopped spring onion 1/2 cup


Method:

1.Heat oil in a pan and fry the onions till golden color.
2.Add the small cut potato pieces,  salt and turmeric powder.
3.Cook till the potato pieces are done.
4.Add chopped tomatoes
5.Now its perfect time to add the beaten eggs mix and cook for another two minutes.
6.Garnish with chopped spring onion
7.Serve with rice or Chapatis

Masor Petu ( fish intestine) Bhaji

মাছর  পেটু  ভাজি 

Ingredients:

1.100 grm of fresh and cleaned petu of    any kind of big river fish (rahu and
    catla are preferred)
2. 1 cup cooked  rice
3. 1/2 tsp turmeric powder
4. 2-3 Garlic cloves
5. 1-2 green chili.
6. 1 medium chopped onion
7. Fresh coriander leaves
8. 1/2 cup of chopped brinjal    (optional)
9.  2 tbs Mustard Oil
10.Salt (according to your taste)
11. 5-6 curry leaves (optional)

Method:
1. Rub petu with little bit salt and turmeric powder
2. Heat oil in a pan.
3. Add chopped garlic cloves, onion and green chilies.
4. Fry all ingredients till brown.
5. Now add the petu (intestines), chopped brinjal, salt, turmeric powder and fry for few minutes.
6. Add cooked rice and mixed it well.
7. Cooked them until done
8. Add coriander leaves, curry leaves and serve it hot with rice.