All posts filed under: RECIPES

RootsandLeisure_MangoChutney

Recipe | Hot and Sweet Mango Chutney – Assamese Style

Summer is officially here, and mangoes are again making an appearance everywhere. Today, our reader and Creator Musky Miris, wants to share her mother’s specialty, and a household favorite : a chutney made of raw mangoes.  Ingredients: 4 raw Mangoes 1 cup Jaggery 1 teaspoon Ginger extract 4-5 Green Chillies 4 Bay leaves 4 tablespoons Mustard oil ½ teaspoon Turmeric Salt to taste Preparation: Wash and peel the mangoes. Slice them thinly and discard the seeds. Finely chop the chillies Wash and peel the ginger, mash it in a mortar-pestle. Squeeze the mashed ginger to extract the juice. Directions to cook: In a wok, heat the mustard oil. As the oil heats up, put in the bay leaves. Add the sliced mangoes to the wok. Put in the turmeric, chillies and salt. Stir well, in full (gas) flame and allow the mangoes to cook and blend in with the rest of the ingredients – in the form of a paste (initial caramelization). Stir occasionally. Add the ginger extract and the jaggery. Stir well. Lower the heat …

RootsandLeisure_MachihanChutney

Recipe of Machihan | Naga Chutney Made with Bitter Gourd.

  Today we are sharing the recipe of a super tasty chutney called ‘Machihan’,  straight from the kitchen of the Lotha tribe in Nagaland. Out of their many contributions to the Naga cuisine, their mouthwatering chutneys are amongst the favorite. Simple ingredients and easy to prepare, Machihan chutney is unmissable with it’s strong distinct flavor (slightly bitter) – coming from a combination of bitter gourd and dried fish.  Machihan is a Lotha Naga chutney – made with bitter gourd, brinjals and dried fish. Ingredients: 3 big tomatoes 20 green chillies 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 to slit open the gut, and remove the innards, and wash again thoroughly Cut the tomatoes, chillies ,brinjal and kerala into two parts Slice the dry fishes into small stripes (1/2″) – cutting across horizontally Directions to cook: Put the tomatoes, chillies and …

RootsandLeisure_BrownOnionEggCurry

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 …

RootsandLeisure_ArrowRootPickle

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

RootsandLeisure_IndianPennywortSalad

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 …

RootsandLeisure_TilPithaAssam

Recipe | Sesame and Rice Cake (Til Pitha) from Assam

Rice Cake or Til Pitha, as it is known locally is a household favorite in Assam. The combination of soft chewy outer shell and the sweet sticky sesame filling makes it a perfect relish. They are usually made during Bihu – the chief festival of Assam that celebrates the harvesting season. But you can make pithas anytime round the year with just three simple ingredients and indulge in these delicious cookies. Note : Preparation for cooking is quite simple. The key to perfecting the recipe is the technique and more importantly, ensuring the right temperature of the pan. Once you perfect these two key points, the delicious pithas will turn out perfect. Ingredients: 2 Kgs of Sticky Rice (Bora rice, Japanese sweet rice, or any glutinous rice available in your local area) 1/2 Kg Black sesame seeds (Til) 1 Kg Jaggery (Gur) Directions to cook A) Making the Rice Outer Layer Wash and soak the rice for an hour. Strain rice and spread it out on a parchment paper or newspaper and let it dry partially Grind the …

RootsandLeisure_smokedporkrecipe

Naga Recipe | Smoked Pork Stew with Kidney Beans

Here’s another favorite from Vilme’s kitchen. It’s a thick stew made with smoked pork and local kidney beans, and is often had with rice. INGREDIENTS (Serves 2) ~300 gms of smoked pork meat 3-4 pieces of fresh bamboo shoot 3 dried red chillies 2-3 fresh green chillies 2″ ginger 5 cloves of garlic 1 cup kidney beans* sokaked overnight (*from local market in Nagaland) 500 ml of water Salt to taste PREPARING THE INGREDIENTS As pointed above, kidney beans to be soaked in water overnight Clean the smoked pork thoroughly with  lukewarm water, and then cut them into 2″ – 3″ cubes Make a paste out of the ginger and garlic DIRECTIONS TO COOK Put all the ingredients in a pressure cooker, and cook for 6 whistles – or until the meat is tender and the beans are cooked well If the chillies are still whole, you can take out and mash them and put them back. Garnish with fresh coriander leaves and serve with rice

RootsandLeisure_TinFish

Recipe | Mackerel Tin Fish in Bamboo Shoot

Hello! This recipe is for all the busy ones who need to fix a simple yet delicious meal in 15 minutes. So make sure you try this tin fish recipe for your dinner, next time. INGREDIENTS 1 tin / can of fish (we have used mackerel for this dish) 5 cloves of garlic 5 dried red chilly 1 medium sized onion 3 tablespoons of bamboo shoot 1 tablespoon of vegetable oil 1 cup of water DIRECTION TO COOK Heat the oil in a pan. Saute the onions and chillies Mash the garlic and toss them into the pan and fry until light golden brown Pour the canned fish (along with the brine), into the pan. Add bamboo shoot and water Cook on low flame till the water dries up Garnish with fresh coriander and serve with rice.  

RootsandLeisure_DryFishChutney

Dry Fish Chutney with King Chilli – Assamese Style

Have you ever tried Dry Fish? It’s smell might be a little too intense for most people, but give us a chance here. The chutney recipe that we are going to share today, might just change your taste buds and your opinion about the (smelly) dry fish! This chutney is made with king chilli preserved in mustard oil, dried fish and roasted tomato. It’s a very popular in the Northeast region, and is usually had as a side dish.  Photo courtesy: Ashapurna Phukan (@ashaphukan) Ingredients you’ll need: 20 gms of Dry Fish 1 medium-sized tomato 1 onion  1-inch of ginger  4-5 cloves of garlic 1/2 tsp of red chilli powder 1 tsp of King or Ghost chili – infused in mustard oil Salt to taste Note: Infused chilli oil is made my preserving oil (preferably mustard) and King/Ghost chillies together in a glass jar/container. Place the container in a warm and dry place for a couple of days, until it’s ready to be consumed. Directions to cook: Roast the dry fish in a frying pan for 5 minutes …

RootsandLeisure_CrispyPork

Recipe | Crispy Pork with Bamboo Shoot Juice

Another easy recipe for the R&L readers from our in-house chef/recipe contributor : Mr Vilme. It’s a pork dish, which he made last evening for a bunch of his friends coming over for dinner. Vilme made this dish using very simple ingredients – which was a mix of Naga and oriental spices and sauces, and the result was delicious! Check out the full recipe below: INGREDIENTS 400 gms of fresh Pork (with good amount of fat) 1 large Onion 7 gloves of Garlic 1 medium Ginger 3 green chillies – cut into vertical slits 2 tbsp of Soya Sauce 2 tbsp of Bamboo shoot juice 500 ml of water 3-4 tablespoons of oil Salt to taste DIRECTIONS TO COOK A. Cooking the Pork Cut the pork into big 3-4 chunks; put the pork pieces into a deep vessel – along with water, bamboo shoot juice and salt to taste Cover and cook till the pork pieces are tender – but not fully cooked Open the lid and let it cool B. Preparing the Crispy Pork Slices Cut the …