North Eastern Summer Foods: Must-Try Traditional Assamese Recipes By Chef Ranjan Majumdar

In many traditional Indian food cultures, a summer diet naturally shifts away from heavy winter foods toward lighter, cooling ingredients. Thekera, chilled curd, raw mango, among other foods, are not just seasonal; they also have functional value, especially during the scorching summer months. Making the most of the seasonal ingredients, Chef Ranjan Majumdar, the Executive Chef of Mayfair Spring Valley Resort, Guwahati, has shared some regional Assamese recipes that are perfect for hot days. From masor tenga to amlu, make a North Eastern spread with these easy-to-follow recipes.

Also Read: Summer Drinks, North East Indian Style: 6 Traditional Sips To Add To Your Hydration Station

Instructions:

1. Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes.
2. Heat oil in a pan and fry the fish until golden. Drain and keep it aside.
3. Temper the oil with fenugreek seeds, then sauté for a few seconds; then add the onion. Stir fry till light brown.
4. Add the ginger-garlic paste, turmeric powder, and green chillies. Sauté for a minute.
5. Then add the tomato puree and salt. Cover and simmer for a minute more.
6. Add 1 cup of water and bring it to a boil. Add the fried fish and simmer, covered on a medium flame for 3-4 minutes.
7. When done, add the coriander leaves and lime juice. Switch off the flame and transfer to a serving dish.
8. Serve this Assamese delicacy with hot steamed rice.

Kaas Kolor Pitika (Mashed Raw Banana)

Ingredients:

• 3 raw green bananas
• 80 g onion, chopped
• 15 g green chillies, chopped
• 20 g coriander leaves, chopped
• 5 g salt
• 15 ml mustard oil
• 4 g red chilli flakes

Instructions:

1. Boil the raw banana, including the peel, until fork-tender. You can pressure cook for one whistle.
2. Set aside to cool. Then peel the skin off and mash well.
3. Transfer to a bowl and add all the ingredients mentioned above. Mix well.
4. You may drizzle some more mustard oil while serving.
5. Serve with steamed rice or chapatti.

Assamese Pahadi Lal Ki Sabzi

Ingredients:

• 400 g lai red mustard greens
• 25 ml mustard oil
• 4 g dry red chillies, broken
• 3 g hing
• 5 g salt
• 5 g red chilli powder
• 3 g turmeric powder

Instructions:

1. Remove the tough stem from the base of the greens. Wash the leaves in water 2 or 3 times to ensure they are thoroughly clean.
2. Chop the greens into very fine threads; the finer they are cut, the tastier the dish.
3. Heat oil in a thick-bottomed wok over high heat. Once the oil reaches the smoking point, reduce the heat to low.
4. Add the dry red chillies. Fry for about 10 seconds. Add asafoetida and cook for a few seconds.
5. Now add the chopped greens, stir to mix. Add salt, turmeric, and red chilli powder.
6. Mix nicely and cover the wok with a lid. Allow the vegetable to cook on a low flame till the greens turn soft. It will take 10-12 minutes. 
7. Stir the vegetables at regular intervals to prevent burning. There should not be any liquid from the greens in the wok. Do not cook the greens for too long.
8. Serve Lai Ki Sabzi warm, served with rice

Amlu (Lentil Soup with Raw Mango)

Ingredients:

• 1/2 cup masoor dal
• 1 small raw mango (peeled and sliced)
• 1/2 tsp turmeric powder
• Salt to taste
• Mustard seeds for tempering

Instructions:

1. Pressure cook the dal with 3 cups of water and turmeric until it is completely soft.
2. Whisk the dal into a smooth, thin consistency.
3. Add the raw mango slices and simmer until tender but still firm.
4. Temper with mustard seeds in a drop of oil. The mango's sourness provides an instant cooling sensation.