Fooppers Kitchen recipes

English অসমীয়া हिन्दी বাংলা

• Masor Tenga — Assam's beloved light, tangy fish curry made with ripe tomatoes and a squeeze of lemon. Perfect summer comfort with steamed rice.
• Ou Tenga Maas — A monsoon classic from Assam — fish simmered with elephant apple (ou tenga) for a gentle, fruity sourness.
• Maas aru Khorisa — Fish cooked with fermented bamboo shoot — pungent, sour and deeply Assamese. A must-try for khorisa lovers.
• Maas aru Lai Xaak — Light everyday Assamese fish curry with tender mustard greens — earthy, slightly bitter and incredibly comforting.
• Thekera Tenga Maas — Rohu in a thin, clean sour broth made with dried thekera (Assamese mangosteen) — the tenga every Assamese grandmother swears by on hot afternoons.
• Patot Dia Maas — Fish smothered in raw mustard paste, onion and green chilli, wrapped in banana leaf and cooked till smoky — Assam's own leaf-parcel fish.
• Maas Pitika — Roasted fish mashed by hand with raw mustard oil, onion and green chilli — the simple pitika that opens an Assamese thali.
• Masor Konir Bora — Crisp little fritters of Rohu roe with onion and green chilli — the seasonal treat Assamese homes wait for every spring.
• Puthi Maas Bhaja — Tiny puthi fish fried crisp, then tossed with onion and green chilli — crunchy, bony and impossible to stop eating.
• Maas aru Kosu — Rohu cooked with soft taro (kosu) and a touch of lemon — a homely, comforting Assamese curry for rainy days.
• Masor Mur diya Mati Mahor Dail — Earthy whole black gram dal cooked with a fried Rohu head — thick, smoky and a true Assamese Sunday luxury.
• Ilish Maasor Tenga — The Assamese way with hilsa — a thin, tangy tomato tenga sharpened with thekera, light enough to let the fish shine.
• Shorshe Ilish — The crown jewel of Bengali cooking — hilsa in a sharp mustard gravy finished with raw mustard oil.
• Doi Maach — A rich, mildly sweet Bengali festive curry of fried Rohu in spiced yogurt gravy.
• Macher Jhol — Everyday Bengali home-style thin fish curry with potatoes — light, soulful and made for rice.
• Chingri Malai Curry — Luxurious Bengali prawn curry in coconut milk, gently sweet and fragrant with whole spices.
• Bhetki Paturi — Bhetki fillets smothered in mustard–coconut paste and steamed in banana leaf parcels.
• Tel Koi — Bengali koi (climbing perch) in a rich, oily red gravy with onion and whole spices — a festive favourite.
• Ilish Bhapa — Hilsa steamed in a closed box with mustard, coconut and green chilli — the most loved way to cook ilish in a Bengali home.
• Ilish Paturi — Hilsa wrapped in banana leaf with mustard-coconut paste and roasted on a tawa till the leaf chars and the oil seeps through.
• Ilish Bhaja — Just hilsa, turmeric, salt and mustard oil — fried golden and eaten with hot rice, the frying oil and a green chilli.
• Ilish Begun Kalojeere Jhol — A thin, light hilsa curry with brinjal, nigella and green chilli — no onion, no garlic, nothing to hide the fish.
• Doi Ilish — Hilsa simmered in a silky curd and mustard gravy with a hint of sweetness — gentle, festive and very Kolkata.
• Ilish Polao — Fragrant Gobindobhog rice cooked in hilsa-scented oil and layered with soft curd-marinated hilsa — a showpiece for special days.
• Ilish Matha diye Kochu Shaak — Taro greens cooked down with a fried hilsa head and coconut — a thrifty, deeply flavoured classic from Bengali villages.
• Ilish Macher Tok — Sweet and sour hilsa tail in tamarind and jaggery — the palate-cleansing last course of a Bengali hilsa feast.
• Ilish Macher Dim Bhaja — Hilsa roe fried crisp outside, soft inside — the monsoon delicacy every ilish lover fights over.
• Kukura aru Kol Posola — Rustic Assamese chicken curry with tender banana stem — light, earthy and full of village flavour.
• Kukura aru Kola Til — Chicken in a nutty, dark gravy of roasted black sesame — a traditional Assamese and Bodo favourite.
• Kukura aru Komora — Chicken slow-cooked with ash gourd until the gourd melts into a light, sweetish gravy — the everyday cousin of Bihu's famous duck and kumura.
• Kukura aru Omita — Light Assamese chicken curry with raw papaya — the papaya softens the meat and soaks up a ginger-garlic gravy.
• Kukura aru Bahgaj — Chicken with fresh bamboo shoot and crushed black pepper (jaluk) — clean, peppery and wonderfully Assamese.
• Murgir Jhol — The classic Bengali Sunday chicken curry with potatoes — thin, aromatic gravy made for rice.
• Chicken Rezala — Kolkata's Mughlai-style white chicken curry — rich with yogurt, cashew and gentle whole spices.
• Butter Chicken — Smoky tandoori-style chicken in a velvety tomato, butter and cream gravy — India's most loved curry.
• Chicken Chettinad — Fiery Tamil Nadu chicken curry built on freshly roasted spices, coconut and black pepper.
• Mangxo aru Aloo — Assamese-style mutton curry with potatoes — less spice, more mustard oil and ginger, Sunday at home.
• Kosha Mangsho — Bengal's legendary slow-cooked mutton — dark, glossy, and bursting with patiently caramelised spices.
• Kolkata Mutton Biryani — Delicate, fragrant Kolkata biryani with soft mutton, the iconic potato and a whole boiled egg.
• Rogan Josh — Kashmiri mutton in a brilliant red gravy, perfumed with fennel and dry ginger — rich but not hot.
• Laal Maas — Rajasthan's royal fiery red mutton curry, smoky with mathania chillies and ghee.
• Gahori aru Khorisa — Assamese pork with fermented bamboo shoot — sour, tangy and incredibly addictive with hot rice.
• Gahori aru Kola Til — Pork in a rich, dark, nutty black sesame gravy — one of Assam's most treasured pork preparations.
• Gahori aru Lai Xaak — Winter in Assam on a plate — pork cooked with fresh mustard greens until the greens soak up all the pork fat.
• Gahori Bhut Jolokia Fry — Dry pork fry with the infamous bhut jolokia — smoky, crispy edges and serious Northeast heat.
• Gahori aru Omita — Fatty pork cooked down with raw papaya, ginger and green chilli — a simple, much-loved Assamese pork curry.
• Gahori aru Kosu — Pork and taro cooked together until the taro breaks down into a thick, silky gravy — a treasured village recipe of Assam.
• Naga Smoked Pork with Bamboo Shoot — Nagaland's signature dish — smoky pork cooked with fermented bamboo shoot and fiery raja mircha. No oil needed.
• Naga Pork with Axone — Pork cooked with axone (fermented soybean) — pungent, deeply savoury, the soul of Sumi Naga cooking.
• Oma Bedor aru Narzi — A Bodo specialty — pork with dried jute leaves (narzi), slightly bitter and wonderfully earthy.
• Mizo Vawksa Bai — Mizoram's comforting pork stew with greens and bamboo shoot — mild, brothy, almost no oil.
• Doh Neiiong — Meghalaya's famous pork in black sesame paste — earthy, smoky and best enjoyed with Jadoh.
• Jadoh — Meghalaya's iconic red rice cooked with pork, turmeric and black pepper — a full meal in one pot.
• Naga Pork with Anishi — An Ao Naga treasure — pork cooked with anishi, fermented and smoked yam leaf cakes, for a deep, smoky, savoury gravy.
• Wahan Mosdeng — Tripura's famous spicy pork salad — boiled, grilled pork tossed with roasted chillies, onion and fresh herbs.
• Omita Khar — Raw papaya cooked with khar, the alkaline banana-ash water — the signature first course of every Assamese meal.
• Aloo Pitika — Boiled potatoes mashed with raw mustard oil, onion, green chilli and coriander — five ingredients, pure Assamese comfort.
• Bengena Pitika — Brinjal roasted over an open flame till smoky, then mashed with raw garlic, onion and mustard oil.
• Dhekia Xaak Bhaji — Tender fiddlehead fern tips stir-fried with garlic and potato — a springtime wild green from Assam's riverbanks.
• Ou Tenga Dail — Red lentils cooked with elephant apple for a light, sour Assamese dal — refreshing on a humid day.
• Lai Xaak Bhaji — Mustard greens wilted with lots of garlic in mustard oil — slightly bitter, very green and very Assamese.
• Kol Posola Bhaji — Finely chopped banana stem stir-fried with garlic and green chilli — light, fibrous and loved in every Assamese kitchen.
• Shukto — The bittersweet mixed-vegetable stew in mustard, ginger and milk that begins a traditional Bengali meal — no onion, no garlic, no turmeric.
• Aloo Posto — Potatoes in a creamy poppy-seed paste with green chilli — the much-loved everyday Bengali dish with no onion or garlic.
• Cholar Dal — Sweetish Bengali chana dal with coconut slivers, raisins and ghee — the festive partner of hot luchi.
• Dhokar Dalna — Fried lentil-cake diamonds in a rich ginger-cumin gravy with potatoes — the grand Bengali vegetarian centrepiece.
• Rajma Masala — Punjabi red kidney beans slow-simmered in an onion-tomato masala — thick, creamy and perfect with jeera rice.
• Paneer Butter Masala — Soft paneer in a buttery, mildly sweet tomato-cashew gravy — the veg day treat everyone at home agrees on.
• Dal Tadka — Yellow toor dal finished with a sizzling tempering of ghee, garlic, cumin and red chilli — dhaba style.