ASSAMESE RECIPES
The Assamese are known for their excellent hospitality. Their staple food is rice and fish curry. But the Assamese cuisine varies from region to region depending on the border shared in that area, the migrated population and the like. Khar Khoa Asomiya is first served for the guests. The last course is called as tanga which is a tangy curry. The Assamese use much of mustard oil in their cooking along with spices like ginger, garlic, pepper, fenugreek, etc. Green chilly and coriander are also used as per wishes. Fish is taken almost daily and baked fish in plantain leaf is a delicacy over here.
EGG SHOAP RECIPE 
Ingredients
Potato peeled and boiled
2
Egg boiled and peeled
2
Onions finely chopped
1
Chopped green chillies
1
Corainder powder
1 tbsp
Cumin powder
1/2 tbsp
Turmeric
1/4 tbsp
Salt
to taste
Bread crumbs and egg
Oil
for frying
Method
- Mash potatoes with the eggs. In a pan heat some oil and fry chopped onions along with green chillies.
- Fry till golden brown. Add salt,coriander, cumin and turmeric.
- Add the fried onions to mashed eggs and potato mixture.
- Make small balls of the egg-potato mixture. Break the unboiled egg in a bowl.
- Coat the balls first with the egg and then with the bread crumbs.
- In a wok or Kadhai heat some oil and fry the balls till golden brown and serve hot with tea or as any apetizer
PUMPKIN OAMBAL RECIPE 
Ingredients
Pumpkin boiled and mashed
1 lb.gms
Dilute tamarind water
1/2 cup
Grated jaggery dissolved
1/2 cup
Bay leaf
1
Mustard seeds
1 tbsp
Lime juice
1 tbsp
Raisins
1 tbsp
Water
1 cup
Dry red chillies slit
2
Mustard oil
1 tbsp
Salt to taste
Method
- Add the tamarind water to the pumpkin and mix well.
- Heat the oil add mustard seeds and fry till thay start sizzling, then add chillies and bay leaf.
- Stir for a minute, add the raisins and stir for another minute.
- Add the pumpkin-tamarind mixture and stir-fry for a couple of minutes.
- Stir in the jaggery mixture and bring to the boil. Allow to simmer for a couple of minutes and remove from heat.
- Add the lime juice and stir well.
- Remove the bay leaf before serving.
TOMATO OAMBAL/CHUTNEY RECIPE
Ingredients
Plum ripe tomatoes diced
1 lb/500 gms
Grated jaggery dissolved
1/2 cup
Bay leaf
1
Mustard seeds
1 tsp
Lime juice
1 tsp
Water
1 cup
Dry red chillies slit
2
Mustard oil
1 tsp
Salt
to taste
Method
- Heat the oil add mustard seeds and fry till thay start sizzling, then add chillies and bay leaf.
- Stir for a minute, add the raisins and stir for another minute.
- Add the tomatoes and simmer till tomatoes change color.
- Stir in the jaggery mixture and bring to the boil.
- Allow to simmer for a couple of minutes or till the dish is thick with a rich color.
- Add the lime juice and stir well.
- Remove the bay leaf before serving
CABBAGE KOFTA CURRY RECIPE
Ingredients
For the Kofta
Cabbage shredded finely
1 small
Onions minced finely
2 small
Salt to taste
Garam Masala powder
1 tsp
Chilli powder
1 tsp
Besan
1 cup
For the curry
Onion sliced finely
1 large
Cloves
2
Cinnamon stick
1
Cardammom pods
1-2
Onion medium
1
Garlic clovettes
5
Ginger
1 small
Jeera
1 tsp
Corainder seeds
1 tsp
Poppy seeds
1 tsp
Cashewnuts
1 tsp
Green chillies
4-5
Tomato
1 medium
Chopped corainder leaves
1/2 cup
Yogurt
1/2 tbsp
Method
- Mix all the kofta ingredients together and make a batter.
- Pour small round lumps of the batter in hot oil, deep fry and set aside.
- Heat oil in a pan and fry the sliced onion till it turns translucent.
- Now add the masala paste. Fry till the oil starts separated from the onions.
- Add 1 tablespoon of yogurt and mix well.
- Add salt and enough water to make a think gravy and bring the mixture to a simmer.
- Add the deep fried koftas and heat through. Serve hot with chapatis or rice.
ASSAM LAKSA RECIPE
Ingredients
Tamarind strained
50 gm
Daun kesom(Polygonum)
3-4 stalks
Salt to taste
Sugar to taste
Water
4 litres
Spice Paste(Grind together)
Fresh shallots
30
Belacan granules
1 tsp
Lemon grass
2 stalks
Dried chillies
10 no
Fresh chillies
10 no
Lengkuas
1.5 cm
Fresh turmeric
0.5 cm piece
Method
- Mix water with tamarind and strain. Bring tamarind water to the boil.
- Put in spice paste and daun kesom. Add salt and sugar to taste. Simmer for 20 minutes.
- Put in flaked fish, stir well and remove from fire. Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapple, big onions and chillies.
- Add a few mint leaves and sprinkle some finely sliced ginger buds and add a tablespoon of shrimp paste (har koe).
BAMBOO SHOOT FRY
Ingredients
Baking soda
2 tsp
Fenugreek
1 tsp
Dry red chillies
4
Oil
1 cup
Method
- Scale off the hard exterior of the bamboo shoot, wash and cut into small pieces.
- Add the baking soda and mix it well.
- Fry the methi seeds and red dry chillies and add salt to taste.
- Put the bamboo shoot into the pan and cook on a slow fire.
- When the bamboo shoot dries up, add 2 tbsps of water, stir well.
- Serve hot and crisp.
POORA HAAH RECIPE
Ingredients
Medium size duck
Egg
1
Bread
4 slices
Onion chopped
1 large
Potato cubed
1 large
Lime juice
3 tsp
Black pepper powder
1/2 tsp
Large green chillies chopped
2-4
Corainder leaves ground
1 bunch
Green spring onions chopped
2 stalks
Vinegar
1 tsp
Chilli powder
1/4 tsp
Cooking oil
1 cup
Salt to taste
Method
- First of all remove the giblets. Clean it and wash. Chop them to fine pieces. Next, clean the duck and wash it. Keep it whole. Take salt and mix it in lime juice. Rub this mix inside and outside of the washed duck. After doing this keep it seperately for at least fifteen minutes.
- Crumble the bread slices and mix to the potato cubes. Now also mix all the ingredients mentioned above along with half of the cooking oil. Beat the egg properly and fold it into the mixture. Take the giblet and add it the this mixture and stir well.
- Half of the oil is left with you. Rub it all over the duck once again stuff the mixture and truss it properly. Roast the whole duck on a charcoal fire for at least 30 minutes or till it is done. Instead of charcoal fire, you can also roast in hot oven. Dont forget to baste the duck with a little cooking oil frequently while it is being roasted.
- Poora Haah is ready to serve. Serve it hot with boiled rice and roasted potatoes.
FISH FRIED RICE RECIPE
Ingredients
Long grained rice
2 cup
Onions chopped
2 large
Desiccated coconut
2 tbsp
Ground corainder
1 tbsp
Turmeric powder
1 1/2 tsp
Piece ginger
1 inch
Ground cumin seeds
2 tsp
Fenugreek seeds
1/2 tsp
Bay leaf
1
Juice
1/2 lime
Oil
1/2 cup
Salt to taste
Method
- Wash the rice and soak it in cold water for at least 1 hour.
- Wash and cut the fish into 2-inch pieces.
- Mix the coriander, cumin, turmeric, fenugreek and ginger together.
- Heat 2 tablespoons of oil in a large frying pan and fry the mixture for about a minute.
- Place the fish in the pan, stir without breaking the pieces.
- Cover the pan and allow the fish to cook in its own steam for five minutes.
- Remove the fish carefully with a fish slice and keep them warm.
- Meanwhile, fry the onions with the bay leaf in the remaining oil till brown.
- Drain the rice and add to the onions.
- Mix the coconut and lemon juice in the rice and fry lightly for a couple of minutes.
- Pour a cup of water into the pan in which fish was fried and bring to the boil, pour this water into the rice mixture.
- Add extra warm water, just enough for the rice to simmer and cook
- Turn the rice out on a serving plate and arrange the cooked fish pieces on top.
- Garnish with chopped coriander leaves.