Author: kesangunuo

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Recipe | Beef Hide with Axone

Smoked beef hide (skin) is another ingredient that is relished n Nagaland. Today, our recipe contributor Kesang will guide us on how to make a spicy treat using beef hide and axone. Kesang believes that the spicier, the better (think FOUR King chili hot!) for an unforgettable taste experience! Your taste buds are in for a treat! Make sure you try this recipe and let us know how much you liked it!  Beef with Axone and King Chilli Ingredients : 250 grams of Buffalo/ Beef Skin 4 pieces of King Chilli Cooking Oil Salt to taste 200 grams of Axone (fermented Soya Bean) 12 Garlic Cloves Directions to cook : First, clean the buffalo skin thoroughly and pressurize in the cooker for about 3-4 whistles. After pressurizing it, cut it into small pieces. Next, grind the garlic and king chilies together to make it into a semi-paste. Then, heat 5 tbsp of refined oil in a skillet/pan. Add in garlic and chili paste with salt and fry it for 2 minutes till the raw smell fades …

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Recipe | Crispy Honey Chicken

It is almost weekend and we all tend to  acquire a mood to cook something nice or get that craving to help ourselves to something special. On that note, we are today sharing a recipe to pep up your meal – Crispy fried chicken, tossed with veggies and packed with flavors and spice. Let’s make it! INGREDIENTS : 500 gms of chicken breast 4 tbsp of honey 3 tbsp of white soy sauce 3-4 tbsp of cornflour 3 tbsp of water 1 tbsp of vinegar (preferably apple cider vinegar) 1 egg 2 tbsp of chilli paste or green chilli for extra heat 5 cloves of crushed garlic Salt to taste Black pepper Oil to deep fry Chopped capsicum Spring Onion Toasted sesame seeds DIRECTIONS TO COOK: Cut the chicken breast pieces into strips and put them in a large bowl. Now, add in salt, black pepper, egg, cornflour to the bowl and mix thoroughly. Next, heat a good amount of oil in a large skillet or pan. (for deep frying) Drop the chicken pieces slowly, …

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Recipe | Simple Bamboo Shoot Chutney

Here’s an quick and easy recipe for the popular Bamboo Shoot Chutney in Naga style prepared using just 3 simple  ingredients and almost zero time to prepare. Ingredients : 250 grams of bamboo shoot. 2 tsp of chilly powder. Salt to taste. Directions to cook : Clean the bamboo shoots under running water properly and slice them into small pieces or any other shape/size desired. In a saucepan, add the sliced bamboo shoot, salt and enough water and boil it for ten minutes. Once the bamboo shoots gets cooked properly, heat a small amount of oil in a pan and fry it over medium heat for 3-4 minutes. Now, add in chilly powder and mix it thoroughly. Let it fry for another 5 minutes. Tasty bamboo shoot chutney is ready to be eaten with any curry.

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Recipe of Galho – Yummy Rice Dish from Nagaland

In Naga households, no meal is complete without rice, whether it’s lunch or dinner, or any snack in between, like rice roti or the hugely popular ‘Galho.’ Galho is a savory mix of rice, vegetables, and various types of meat, originally created by the Angami Naga tribe and now a beloved local favorite. If you’re interested in trying it out, it’s a simple dish to make, with all the ingredients easily available in any Naga kitchen. So why not give it a go and add a taste of Naga cuisine to your palate? Ingredients: 200 gms Rice 500 gms of smoked Beef/Pork 1 tablespoon of Axone (Fermented Soybean) Chopped pumpkin/squash leaves (or any green leafy vegetable) Ground green chilies (qty according to your preferred heat level) 500 ml water (or more, as required) Salt to taste Directions to Cook : Put water, axone, and ground green chilies into a pot and cook it for 5 minutes. Add salt to taste. Next, add the smoked beef/pork  (1/2″ cubes) into the pot and cook together for another …

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Recipe of Snail Dish – Naga Style

  Here’s a recipe that is loved by the locals in Nagaland. This dish is made of snails (called ‘hamok‘ in Nagamese), local beans and pork.  INGREDIENTS: Snail (200 grams) Pork (1kg) Beans (20-25 ) Ginger Garlic (10 cloves) Salt to taste Dried red chillies (15-20) PREPARATION Soak the snails in clear water for 48 hrs (so that they cleanse themselves). Change the water every 24 hours. Rinse the snails thoroughly With a spoon, tap the pointed end of the snail to make a hole, so that the spices can go inside, while cooking. Make a paste out the red chillies, ginger and garlic DIRECTIONS TO COOK: Cook the pork till tender in a pressure cooker (30-35 mins) In another pot, put the (cooked) pork, the hamok (snail), and the chilli-garlic-ginger paste Pour some water, and let it cook for 30-40 mins Lastly put the beans and cook it for 5-10 minutes, put water if required. Serve with warm steamed rice and enjoy.

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Recipe of Machihan | Naga Chutney Made with Bitter Gourd.

Today, we have a chutney recipe straight from the kitchen of the Lotha tribe in Nagaland. Our Naga friends have already guessed it – yes, it’s the famous ‘Machihan’ chutney, famously prepared by our Lotha friends. Machihan chutney is made with simple ingredients and is pretty straightforward to make. Its distinctive flavor, with a hint of bitterness, comes from the unique combination of bitter gourd and dried fish. This chutney has the power to transform any simple meal into an unforgettable one. So, grab your bitter gourds, brinjals, dried fish, and king chilies, and let’s get started! Machihan, a popular chutney prepared by the Lotha tribes in Nagaland has a strong appetizing flavor through a harmonious blend of bitter gourd, brinjals, and dried fish. Ingredients: 3 big tomatoes 20 green chilies 2 dried fish 3 local brinjals 2 big karela (bitter gourd) salt to taste Preparing the Ingredients:  Wash the dried fish thoroughly in warm water – changing the water 3-4 times. You may remove the head portion, with bones and gills. Do not forget …

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Recipe | Egg Curry With Brown Onions

  Today we are sharing the recipe of the most popular ‘egg curry’ – straight from a Naga kitchen. Anyone who is looking for a quick and wholesome homemade meal, this may be your tastiest option yet.  So let’s get cooking!  Ingredients: Mustard oil (as required) 3 eggs 2 medium size onions (thinly sliced) 1 medium tomato (Sliced) 1 capsicum (sliced) 100 gms curd 2 tablespoons of ghee 2 tsps Black pepper powder 2 tsps turmeric powder 1 tsp sugar 1 tablespoon of ginger paste 2 tsps veg masala Directions to Cook: Pour some oil in a pan, and lightly fry the boiled eggs (whole). After 2-3 mins, take out the eggs Heat the mustard oil in a pan, and put the sliced capsicums and tomatoes, and stir them well until soft. Take them out and make it into a paste Now add the curd, turmeric powder, vegetable masala, tomato  & capsicum paste, ghee and sugar. Mix them well Add the slighly fried boiled eggs, and season with salt and pepper Cover and cook for 15-20 minutes In another pan, heat …

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Recipe | Indian Arrowroot Flower Chutney – Naga Style

We bet you are going to love this unique yet simple chutney recipe today at lunch, made with arrowroot flowers and raja mircha. INGREDIENTS: Two medium sized potatoes Axone (fermented soya bean) 8-11 cloves of garlic Indian arrow root flower 6-8 cherry tomatoes 2 king chillies Salt to taste DIRECTIONS TO COOK: Boil water in a pot and put all the ingredients except the arrowroot flower Clean the arrowroot flowers under running water, and shred them into thin strips and put it in the pot – along with the other ingredients Boil until the water dries up. Once the water is dried up, take out the ingredients and mash them together Add salt to taste, and mix well Chutney is ready to be served. Serve with Rice Contributed by Rokonuo

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Recipe | Pennywort Salad – Naga Style

Any fans of Pennywort leaves? It’s known to be a medicinal plant – native to India and China, and is consumed across Asia especially India, Burma, Thailand. In Nagaland as well, the local people make salads out of these leaves. So today, we are sharing a salad recipe made with Pennywort leaves mixed with peanuts. Ingredients you’ll need: 200 grams of Indian Pennywort leaves 100 grams of peanuts 5-10 Green chillies 2 medium sized onions. 6-8 Cherry tomatoes. Salt to taste. Directions: Wash the pennywort leaves in running water, and make sure it’s thoroughly cleaned. Heat the pan and put a little oil and fry the peanuts for a minute or two. Chop the leaves into small pieces (1”) and keep them aside Finely chop the onions, chilies and tomatoes Next, grind the peanuts. Do not make it too fine – keep it coarse Add all the ingredients together in a bowl and mix it well. Add salt (as per your taste) The salad is ready to be served.   Serve the fresh salad with any …