Growing up in a small town has its own charm but we all agree that exposure to the outside world can be limited. But if you look around, you see all these talented people from small towns making an impact – and becoming influencers in their chosen fields. We have one such person today. Meet Aien Jamir – fashion blogger from Nagaland, who is now a highly influential and sought after personality in the fashion scene in India. Aien Jamir has been featured in top fashion magazines like Vogue India, Elle, Cosmopolitan and the likes. She has also done numerous collaborations with International brands like H&M, Puma, UCB – and has been an insider at Amazon Fashion Weeks. I reached out to her – and despite her busy schedule, she agreed to share an insight of her work – as a fashion blogger. Here we go. So tell us something about yourself – your background I’m originally from Nagaland, and living in Delhi for the past 9 years. I’am now the Creative Director of …
Meet Moanungsang Lemtur aka Shinobi – a talented artist and a graphic designer by profession. He works in a design studio in Pune and has worked across branding, packaging & logo design, and many other creative stuff. We met him on Twitter (@shinobiSneakIn) a while ago, and have watched him only grow since then. R&L : Why do you call yourself ‘Shinobi’? Shinobi : Shinobi is just a name I picked up many years ago. I got really inspired after watching a documentary about Ninjas on the History Channel. I love the dedication they have for their martial art form, the varieties of weapons they master, their techniques and their craft – all of it. Knowing that they actually existed in our real world got me intrigued. So, Shinobi is my tribute to their way of life. It’s like a self-made alter ego – he encourages me, he challenges me, and he’s been helping me move on after making mistakes and learn from them. R&L : Tell us more about your work. Shinobi : I work full time in a design studio …
“I enjoy raising chickens for eggs to give my grandchildren. It’s something special I share with them.” . “I keep them healthy by giving them doses of vitamins and vaccines every now and then but since I’m old now, I have to keep a note of the dates and dosage. Ah! there’s my pen . . my favourite pen colour is red.”
Today we share the recipe of one of our favorite snacks. It’s a popular afternoon tea time snack, made of sticky rice. It’s like roti / puri with a grainy texture but at the same time very soft and chewy. Ingredients: Sticky Rice Flour – 2 Cups (measuring cup used, 1 cup = 250 ml) Sugar – 3 Teaspoon Salt – 1/2 Teaspoon Water – As required Pinch Of Baking Soda Cooking oil for deep frying Directions: Mix the sticky rice flour, salt, baking soda and sugar in a bowl and mix well. Now, add water – 2-3 tablespoons at a time and knead well to form a dough. The dough should not be soft but a little stiff and tight. Divide the dough into small palm-sized rolls, and then flatten into small circles.(Make sure the thickness is medium, else it won’t puff up). Heat oil in a deep frying pan. when the oil is sufficiently hot, add one at a time and fry gently turn over when puffed up. Fry till golden brown. Serve with tea …
Little Boy’s Mama: “Look here! I have a big egg. (to get the boy to look into the camera, who is busy painting an egg for his Easter Sunday School)” Little boy: “Mama, give me the phone. You paint the eggs!”
“I go to Patkai Christian College in Dimapur, and majoring in Economics. The cool thing about our college is that – it gives me the opportunity to pursue not just my academic goals, but also an equal opportunity to develop my interest towards music.I play the recorder ensemble (wind instrument)”
Great food are usually those that are simplest to make. Today – we have the recipe of a soup made out of a herb called Elsholtzia blanda (The Ao tribes call it ‘NAPA’). Not only is it easy to make, but it’s also a comfort food with an amazing flavor. So shall we get started? Ingredients: Serving (2-4) 8-10 Cherry tomatoes (Sliced) 1-2 Green chilly 2-3 stalks of dried Napa (Elsholtzia blanda) 500 ml water Salt to taste Cooking time : 15 minutes Directions: 1. In a medium sized stockpot, put in the sliced tomatoes , chilly and water and bring it to a boil till the ingredients are cooked. 2.Mash the ingredients with a heavy wooden spoon or a tool like shown below 3. Once all the ingredients are mashed, put in the Napa (Elsholtzia blanda) and cover the stockpot. Cook for 5 minutes. Serve hot.
“I love fishing. It’s so blissful to just sit quietly around our small fish pond , and catch fish. And sometimes that is all we have for dinner.”
After years of studying and working outside of Nagaland, coming back home has brought me closer to the ‘green thumb’ revolution here. It’s just so refreshing to see people cooking fresh vegetables – plucked straight from their kitchen garden. We love our greens! It’s by far, one of the best craft I’ve learnt as it makes me connected with something that our ancestors thrived upon, and is still alive today. Growing fresh vegetables in your backyard is also super therapeutic and is so satisfying to see a tiny seed grow into fresh produce. I already feel fit and healthy! So go on . . . grow something and share your experiences.
Thanks to a generous food-loving human being for sharing this recipe featuring two of our favourites in one dish : Snails (we call it ‘hamok‘ in Nagamese) and smoked pork. [We will soon feature him for more mouth-watering recipes, straight from his kitchen.] 🙂 It’s so simple to cook and it’s super yummy. Let’s cook! Ingredients : 2 large Potatoes 1 head Naga garlic 1 medium sized Naga Ginger 5-8 Naga dried red chilly/Green Chilly 4 table spoon of fermented bambooshoot 1 large tomato 1/2 cup chopped coriander 1 kilo of smoked pork 1 kilo of fresh snail 1 medium onion/Spring onions Directions: Soak the snails in clear water for 48 hrs (so that they cleanse themselves). Change the water every 24 hours. Prepare the snails: Smack the pointed end of the snail with a spoon so that the flavors of the spices goes inside. Put all the ingredient together in a heavy lid <aluminium>dish /pressure cooker and cook for about 45 minutes to 1 hr. Serve with Rice or Rice Beer. Bon appetit!