All posts filed under: FOOD

Naga Food, Nagaland – NorthEast of India

RootsandLeisure_RosseleJam

Recipe | Ruby Red Roselle Jam

“I got a good batch of red roselle from my terrace garden itself. Apart from cooking various dishes , I made this beautiful tangy sweet jam from the roselles . Goes great with bread ,rotis and even in tarts” ~  Geeta (@geeta_4u) Geeta’s yummy roselle jam  recipe is given below. Ingredients: 1kg of Red Roselle Sugar to taste A table spoon of vinegar Directions to cook: Remove the red outer covering from the fruit All the red part is then boiled in a large vessel with water Once the water starts to boil ,it becomes ruby red Add equal amount of sugar and keep stirring continuously Remove the foam which forms at the top with a laddle Keep stirring for almost 45 mins The red petals will become mushy . (Optional to keep it if you want the mushy consistency) Add the vinegar The liquid will become dark red in colour and thick in consistency The jam is ready Let it cool Store it in clean , dry bottles .

Valentine’s Day Special Doughnuts Recipe

Ingredients All-purpose flour – 500gms Salt – 10gms Granulated sugar – 60gms Instant dry yeast – 15gms Soft butter – 50gms Egg – 3 nos Milk – 160ml Makes 10-12 doughnuts Preparation In a large bowl, combine lukewarm milk, yeast and sugar. Stir it lightly, and let it sit until the mixture is foamy. In a stand mixer with the paddle attachment, beat the egg, salt and soft butter. Add flour and the yeast mixture and combine until the dough pulls away from the sides of the bowl. Remove the dough from the mixer and transfer it to a floured surface and knead until smooth. Transfer the dough in a greased bowl, cover it with cling wrap and let it sit in a warm place until its size doubles. Roll the dough onto a floured surface to a ½ inch thickness. Cut out the dough with the help of a heart-shaped cutter and place it on a baking tray lined with grease-proof paper keeping plenty of space between each one. Let it rise in a …

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Recipe | Stinky Beans and Smoked Beef Chutney

  Ingredients: 1 thinly sliced Stinky beans (Yongchak) 2 pieces of smoked beef A handful of chameleon roots 4 leaves of sliced Lomba (Elsholtzia griffithii ) 1 small sliced onion A handful of coriander leaves 1 medium sized sliced king chilli 2 Roasted fermented fish 2 gloves of garlic Salt to taste Directions to cook: Mash garlic gloves using a mortar and pestle Add roasted fermented fish and mash Roast the smoked beef and shred it into pieces Mix stinky beans, smoked beef, lomba, onion, chilli and chameleon roots in a bowl Add the mashed garlic and fermented fish Add salt Mix it well

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Recipe | Fish Stew in mustard leaves

Ingredients: 4 pieces of fresh water fish ( Rohu has been used for this recipe) 1 bunch of mustard leaves 1 medium sized tomato 5 green chillies or 1 king chilli 1 inch of ginger 10 cloves of garlic 1/2 cup of bamboo shoot water Salt to taste Direction to cook: Chop the mustard greens roughly . Chop the tomato into 4 pieces . Heat a wok . Add the mustard greens and tomato to it . Cover for a minute . The green leaves and tomato will begin to water, forming a kind of puree . At this point ,add the roughly grinded ginger ,garlic and chopped chillies . Sauté for 5 minutes . Add 1/ 2 cup of water to the wok . Add salt to taste . Close the lid and let it simmer for 5 minutes .  Add the fish pieces and the bamboo shoot water . Stir with a ladle but be cautious so that the fish pieces don’t break. Close the lid and let it cook for 10 minutes …

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Recipe | Fox Nut and Bitter Tomato Chutney

Ingredients: A small bowl of Fox Nut 3 Sliced bitter tomato 2 Roasted fermented fish 1 medium sized sliced King chilli 4 sliced Naga onion 2 garlic cloves Salt to taste A handful of coriander A handful of chameleon roots Direction to cook: Mash garlic gloves using a mortar and pestle Add roasted fermented fish and mash Mix fox nut, bitter tomato, naga garlic, chilli and chameleon roots in a bowl Add the mashed garlic and fermented fish Add salt Mix it well Garnish it with coriander leaves

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Recipe of Exotic Naga Dish | Pork Cooked with Hornet’s Larvae

  Naga Cuisine is known for it’s bold ingredients and hot spices (yes, we mean Raja Mircha/ Bhut Jolokia) Well today, we have a dish that has both these elements : a local dish made out of Hornet’s larvae, cooked with pork and raja mircha. Pelevotuo Solo, Owner of  “Mom and I” Cafe, Kohima contributes this recipe, which is one of the most popular dishes in his cafe. Full recipe below:   Prep Time: 15 mins; Cook Time: 1 hour Ingredients : 1kg diced pork meat 250 gms of hornet’s larvae 2 Raja marches or 10-12 dry red chillies 1 tbsp. minced ginger 20 gms fresh bamboo shoot Salt to taste Spices Used – Clockwise from Left (Photo below) : Fresh Bamboo Shoot, Ginger and Raja Mircha   Directions to Cook: Cook the pork in 500ml of water and add salt to taste Add the larvae after 20 mins and let it cook for another 15 mins. Rinse the bambooshoot with hot water ( to decrease heavy sourness) Put the bambooshoot and dried chilly together and cook for about …

Recipe | Wholesome Pumpkin Gravy

Today’s recipe is a wholesome pumpkin gravy which is best eaten with rice. Serve it hot. Ingredients : 250 grams of pumpkin 3 green chillies 2 pieces of fermented fish 1 medium sized tomato A handful of chives Salt to taste. Directions to cook : Dice the pumpkin into small chunks Slice the tomato into 4 pieces In a saucepan, add the pumpkin, chillies(whole), tomato, fermented fish, salt and enough water Boil it for 15 minutes then turn off the heat Mash the pumpkin, chillies, tomato, fermented fish using a pestle Let it simmer for another 10 minutes. Garnish with chives.

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Recipe | Chocolate Raspberry Tart

  Celebrating the festive season isn’t half as fun without some delicious desserts. Ring in the New Year with this super-indulgent Chocolate Raspberry Tart. Dark chocolate, cream cheese, icing sugar, heavy cream, it doesn’t get any better than this! What better way to start off the new year than with a slice of this divine chocolate tart, right? Today’s dessert recipe is contributed by our lovely friend, Kutshou Therie. Let’s get baking! Ingredients : For the shell: Plain Flour 1&1/2 cup Powdered sugar 1/2 cup Cinnamon powder 1/2 tsp Salted Butter 120g Baking powder 1/4th tsp Ice cold water 2tbsp For the filling: Dark chocolate 150g Heavy cream 270 ml Raspberry pie filling 200g Cream cheese 100g Icing sugar 2-3 tbsp For the topping: Few Raspberry or pomegranate kernels Method: Sift flour, cinnamon and baking powder together. Combine butter and powdered sugar in a large bowl and stir until evenly incorporated. Add the flour mixture and sprinkle ice cold water to make a soft dough. Roll the dough and place it over a 9-inch tart pan …

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Naga Dish Recipe | Kidney Beans Curry With Napa

Today, we have a special authentic Naga dish prepared by Sungdi Imchen from Roots and Leisure team. It’s a simple, traditional and easy-to-cook homemade dish mixed with ‘Napa’ (Naga basil leaves), giving you that extra Naga-spice  flavour in your mouth! Here’s your recipe guide to a quick, nutritious comfort food at its best- Fried Kidney Beans (‘Kholar’ beans) curry. Ingredients : 1 large tomato 1 medium onion 4-5 green chillies Napa (Naga basil leaves) 2 cups kholar beans ( Naga kidney beans) Salt (to taste) Process : Pressurise the kholar beans to full cook and let it cool Sauté the onion, tomatoes and chillies for about 10-15 mins. Put in the kholar beans and cook in low flame for a few minutes When the onion and tomatoes  turns completely tender, put in the Naga basil leaves (Napa) and let it simmer for another 5-10 mins. Your savoury kholar beans dish is now ready to serve. Enjoy it with a hot, steaming bowl of rice! Bon appétit! Hit Like, Share and Subscribe to Roots and Leisure on Youtube …

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Recipe | Smoked Pork with Asian Spices – Cooked Naga Style over a Fireplace

  Christmas is a great time to visit Nagaland. It is filled with the joyous spirit of Christmas, Weddings, the excitement of the young folks visiting their hometown for the holidays and many other celebrations – and all of these involve lots of food and merry cooking! Today we have a pork recipe from one of our founders – Sungdi’s (outdoor) kitchen; it’s a pork recipe that will have you wishing you were there right beside her – to enjoy the cooking process and of course, to taste the delicious-looking dish! Here’s the recipe of a pork dish cooked in a Naga outdoor kitchen with Asian spices for a lovely twist in flavour. Enjoy! Prep time: 15-20 mins. Cook time: 1 hour (approx.) Ingredients: Smoked pork Onions Green chilly Soya Sauce Barbecue sauce Green chilly sauce Chilly powder Ginger garlic Tomato Capsicum Directions to cook: Pre-cook the smoked pork in salt and water. (Water quantity should be just midway to the pork level) For the sauce: Sauté the tomatoes till it turns soft and brown. Then put in ginger, …