All posts filed under: FOOD

Naga Food, Nagaland – NorthEast of India

Rootsandleisure_Divya-Nair

Marketing Strategist by Day and Baker By Night | Meet Divya Nair from Delhi

  It’s hard to say no to desserts – even after a heavy meal. Divya Nair from Delhi agrees that it can’t be any truer – except in her case, she cannot resist baking desserts, even after a long day of the usual 9-to-5 grind. This 24-year old graduate from SRCC, Delhi University and a post graduate from IIMC, Delhi is serving some serious inspirations with her post-work baking stories, and her heavenly bakes! R&L had a quick chat with Divya to know more about this self- taught baker and her food blogging journey, how she manages a 9 to 5 job and her passion for baking and more. Hi Divya, please introduce yourself. I am Divya Nair, a 24-year-old girl, born and brought up in Delhi but a native of Kerala. I have always been a proud Delhite. I did my B Com (H) from SRCC, M Com from DU, and then PGD Advertising and PR from Indian Institute of Mass Communication, Delhi (IIMC). Apart from being a nerd, I love to bake, draw, dance and …

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Recipe | Fresh Pork with Bamboo Shoot and Szechuan Leaves

“Pork with bamboo shoot” is almost synonymous with Naga pork dish – as bamboo shoot is the most favored spice to cook meat dishes in Nagaland. Another spice that compliments this particular dish is the szechuan pepper (the Aos call it “mong mong”), which is usually roasted and sprinkled on top as a finishing add on for a zingy taste. Today Lidang cooks her famous pork-bambooshoot dish with szechuan leaves (Michinga pata in Nagamese). Here she uses the leaves as one of the main ingredients, along with the pork. This way, the dish is green and healthy while also maintaining that zingy flavor of the szechuan. Here’s the full recipe – which is super simple, and is done in four simple steps! Ingredients (Clockwise from Left) : Bamboo shoot, Dry red chilies, salt and szechuan leaves Cooking time: 40minutes-1 hour Ingredients : 500 grams of fresh pork, cleaned and chopped. Some dried chilies as per taste A handful of szechuan leaves leaves A handful of fresh bamboo shoot 500 ml of water Salt to taste  Directions to cook : …

RootsandLeisure_Pari

Inspirational Baker from Assam, Pari Hazarika Shares Her Experience of Picking Stinging Nettles from the Himalayan Foothills.

A foodie with a passion for baking desserts and experimenting with local dishes, Pari Hazarika from Assam has been cooking and baking since her childhood days, “I have always loved cooking as a kid, but it was only after I moved to Pune, that I recognized this passion of mine as a calling. I was going through trying times and I found solace in cooking for myself and my friends 🙂 I’ve always been very interested in learning about local ingredients and culinary techniques, but it took a while and some travelling before I could manifest my curiosity in that area.” As an inspirational figure for all those who follow her food journey, Pari also enjoys traveling and exploring the beauty of nature – which in turn fuels her food experiments. Here she shares an adventure of picking “stinging nettle leaves” (a medicinal plant often taken to detox, improve metabolism and immunity etc.) on a recent trip with her friends to Jibhi, a village in the Banjar Valley of Kullu in Himachal. “During my recent visit to Jibhi, a village in …

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Recipe of Nagaland’s Favorite Snack – Spicy Wai Wai Noodles

“Growing up in Nagaland, Wai Wai Instant noodles have always been a huge part of our lives. Our lifesaver in times of midday or midnight hunger – especially in hostels when we had no access to stoves in our rooms. Some like it raw and crunchy – mixed with meat or axone pickle; some like it cooked “Naga style” with a hot Raja mircha and some of us here crave for it first thing in the morning! With a hot cup of tea – especially on a cold rainy morning.” Today, we have a special and easy-to-make wai wai recipe – contributed by our friend from Nagaland, Lidang. Ingredients 1 packet Wai Wai noodles 1 small finely chopped onions 1 tablespoon dark soya sauce Green chillies/ Naga King chilli/ Chilli powder (as per your preference) 1 cup of chopped green veggies of your preference Directions to cook Boil 1 cup of water and put the chopped onions. After 5-8 minutes, add soya sauce and the wai wai masala and cook for some time again. Add …

Directions to Cook the Rice: Wash the rice and put it into a pressure cooker Pour hot boiling water and pressure cook for 20-25 mins Rice is ready! Ingredients For the chu

Recipe | Steamed White and Red Sticky Rice with Ginger and Axone Chutney

Sticky rice is another favorite of the people in Nagaland. It can be eaten simply as a rice substitute for meals, or as an afternoon snack. Usually eaten with a chutney, it is one of the best afternoon snacks to be relished with a hot cup of tea on a cold rainy day. There are a variety of sticky rice available in the region; the ones we have used here is a mix of white and red sticky rice, and the end result has a beautiful dark red finish.  Ingredients: 3-4 cups of sticky rice(mix of white and red rice) 3-4 cups of hot boiling water Directions to Cook the Rice: Wash the rice and put it into a pressure cooker Pour hot boiling water and pressure cook for 20-25 mins Rice is ready! Ingredients For the chutney : 5-6 chunks peeled ginger (approx 3 inches) 1 small bowl of chunky axone (fermented soya beans) mixed with with chili flakes and salt 2-3 tablespoons of ground schezwan seeds (“mong mong” seeds) Directions to Make the …

Recipe of Banana Blossom Chutney from Nagaland

A Naga meal without a chutney can never make for a complete meal. At least in most of the households. Staying true to the Naga spirit, we have a special chutney made out of banana blossoms.  Ingredients 2 banana blossoms(chopped and washed) One large tomato One large onion 1 ghost pepper or 3-5 green chillies(based on your preference) 1 teaspoon of turmeric powder 1 teaspoon chilli powder 1 tbsp oil Ingredients of the banana flower chutney (clockwise from left : chopped tomatoes, green chillies, finely chopped banana blossoms and chopped onions) Directions to cook Remove the first few layers of the banana blossom and chop the rest into fine pieces. Chop onions, chillies and tomatoes into thin slices Heat oil in a pan and sauté the onions. Now put the chopped tomatoes and chillies and stir fry for 5 minutes in medium flame Add the turmeric powder and chilli powder Once the oil separates, add the banana blossoms. Cook with lid on till it’s soft and tender. Once soft, remove the lid and cook till the …

Recipe of Mixed Vegetable Dish from Nagaland “Rosep Aon”

  It is true that Naga food is especially popular for their non-vegetarian fare but we love our vegetables just as much. In fact no Naga meal is complete without a side of local vegetables in a variety of formats : raw, steamed, boiled, blanched and so on. Today’s recipe is another really popular mixed vegetable dish called “Rosep Aon” – a specialty of the “Ao” tribe in Nagaland. It’s a slow-cooked dish made of local vegetables with bamboo shoot juice. Scroll down below for the full recipe! Ingredients: 500 gms of young furled taro leaves (of the Colocasia plant) 250 gms of Mejanga/Sichuan pepper leaves 100-200 gms of bitter eggplant (“Likok” in Ao dialect) 1 cup of bamboo shoot juice 10-15 green chillies – split vertically into 2 each Some dried fish for flavor Handful of garlic chives for garnish (optional) Salt to Taste Water as required  Young furled taro leaves (photo below)  Mejanga/Sichuan pepper leaves (Photo below) Bitter eggplant (photo below) Bamboo shoot juice (Photo below) Green Chillies (Photo Below) Directions to Cook: Put all …

RootsandLeisure_Chicken with colocasia

Naga Recipe | Chicken with Dried Colocasia Leaves and Fresh Bamboo Shoot

  A hearty Naga meal would consist of cooked rice, some boiled vegetables (fresh from your/your neighbour’s kitchen garden), hot chutney and of course meat! We love our pork, but chicken is a favourite too. We just make sure that it has the right mix of local herbs and spices to get that authentic Naga flavor irrespective of what the main ingredient is. Today we have a special chicken recipe from Lidang’s kitchen – made with dried Colocasia Leaves and our favourite ingredient: the bamboo shoot. Super easy to make (as long as you can get your hands on these local spices), and mouth-wateringly delicious!Full recipe below 🙂 Ingredients: Chicken-250 gm  Handful of dried colocasia leaves  2-3 tablespoon of fresh bamboo shoots  Green chillies as per taste Ginger Salt to taste 2 cups of water Ingredients (clockwise from Left) : Dried colocasia leaves, fresh bamboo shoot, sliced ginger, Green chillies Preparation (5mins) Wash all the ingredients throughly Slit the chillies into two, and keep aside Cut the ginger into thin slices and keep aside Directions to Cook (30 …

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Recipe | Naga Traditional Method to Make Steamed Sticky Rice and Axone Chutney

If you are travelling to Nagaland in the Northeast of India, and trying out local cuisine is your top priority, do not forget to taste the traditionally cooked “Sticky rice.” Sometimes eaten as a substitute for regular rice, it is also quite popular in Nagaland as an afternoon snack/mid-day meal. With the relatively earlier sunrise and super early breakfasts in this part of the country, a plate of sticky rice with some axone (akhuni) chutney on the side and a hot cup of tea is indeed a delightful treat. Sticky rice puris are also very popular as noonday snacks with hot tea [Recipe here] Our R&L contributor Lidang takes us to her kitchen to show us how their family cooks sticky rice and the very popular axone chutney (fermented soybean chutney). Full recipe and video below: Ingredients for Steamed Sticky Rice 1 kg of Sticky rice soaked overnight 2 types of pots: earthen pot with small holes at the bottom (like a momo steamer) and an aluminum pot (both medium sized) 2-3 banana leaves Some newspapers (to connect the two vessels together – one top of …

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#Recipe | Naga Smoked Meat Cooked with Kholar Beans

Today we have yet another simple-to-make and super yummy dish from Nagaland. A traditionally cooked meat dish – made of smoked meat* with kholar (local kidney beans) to be relished with cooked rice and vegetables and chutney on the side. Recipe was contributed by food lover Elika Awomi from Nagaland. *Smoked meat used in this dish is a combination of both pork and beef – which is a common way of cooking smoked meat dishes. The smoked pork lard adds a distinct flavor and texture to the whole dish.  Cooking time : 45 – 60 minutes Ingredients: 1.5 kilo of mixed smoked meat (cleaned and cut into 2 inch pieces) 5-6 greens chilies 4-5 cloves of garlic Handful of dry fermented bamboo shoot (BUY  ON OUR SHOP) 1 cup fresh or dried kholar (local kidney beans) 1 small pice (~2 inches) Naga ginger (more zestier than regular ginger) Salt to taste Directions to Cook: Wash the kholar if it is fresh, or soak it overnight if it’s dry Cut the smoked meat into 2 inch pieces …