All posts filed under: RECIPES

rootsandleisure_aloo65

#RECIPE | Potato Lovers Will Love This Popular South Indian Dish – “Aloo 65”

  It is said that there are more than 4000 varieties of potatoes in the world, and is the fifth most important crop worldwide. Numbers and facts aside, how many of us here are potato lovers? Don’t we agree that most meals would be incomplete in the absence of potatoes? Irrespective of which culture we come from, potatoes are an important ingredient in most kitchens.  Today, we have a popular South Indian dish – Aloo 65 – contributed by Abhishek from Nepal. It is inspired by the world famous Chicken 65, a spicy deep fried chicken dish. Abhishek uses potatoes instead of chicken so that his vegetarian friends can also enjoy the yummy spices and crispy texture. Let’s find out how to prepare this dish! Aloo 65 is the vegetarian version of the world-famous South Indian dish, Chicken 65. It’s crunchy, spicy and deep fried so it’s bound to be ever so comforting at any time of the day, as a quick mid-day snack or side dish to a homemade thali. Ingredients : 5-6 potatoes, boiled …

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Recipe | Manipuri Black Sticky Rice Kheer

Sticky rice kheer is a home-made dessert dish, usually taken as an afternoon meal in North East India. Local folks generally make this sweet dish during the winter and rainy seasons. This version of sticky rice kheer is from Manipur, and is made with a mixture of both black and white sticky rice (can be done without mixing too), milk, cardamom, bayleaf and some dry nuts. You can buy black sticky rice on Roots and Leisure Shop HERE. Manipuri Sticky Rice Kheer Ingredients : A bowl of sticky rice – both black and white in equal proportion A glass of milk Two tablespoons of sugar Dry coconuts and almond Cardamom – 2-4 pieces Bayleaf Mixture of black and white sticky rice. Flavoring ingredients (Clockwise from Left) : Dry coconut, Cardamom Bayleaf and Almonds Directions to Cook: Saute the dry coconut, bay leaf and cardamons with two tbsps of butter in a cooker (where the kheer is going to be made) Wash the sticky rice (2-3 times) and put the rice into the cooker Pour (250ml) …

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#Recipe | Quick and Easy Way To Make Manipur’s Favourite Salad Dish “Shingju”

  “Shingju” is an all-time favorite salad dish/snack of Manipur. Made with a hearty variety of green vegetables and local spices, it makes for a delicious and healthy accompaniment to your meal, or as a refreshing afternoon or evening snack. Its unique taste is courtesy of the fermented fish which is the main flavor and texture component of this recipe; a small amount of chili, perilla seeds (thoiding in Manipuri), and chickpeas powder also add to the flavor. Shanmi from Imphal shares her version of the famous Manipuri “Shingju.” Our mouths are watering just looking at the photos! Let’s find out how we can whip up some in our kitchens right away! Full recipe below Shingju is a Manipuri salad dish made with easy-to-find ingredients from the kitchen garden – comprising of local vegetables and spices, and fermented fish. Today we learn how to make this popular dish from Manipur. Ingredients: Half a cabbage Green leafy vegetables. Here, we have used chameleon plant and its roots, onion leaves, pea shoots, wild mint, coriander, etc. 1 cup of …

Rootsandleisure_Anishi Pork

Recipe of “Naga Pork with Anishi” Cooked Traditionally in a Clay Pot

Today we have an authentic Ao Naga dish cooked over a fireplace in a Naga kitchen. It’s a pork dish cooked with Anishi (dried Colocasia leaves), Sichuan pepper “Michinga leaves” and napa. Made in traditional style in a clay pot, it is a flavorsome dish to be relished with a hot plate of rice and some chutney – a typical Naga meal. Read on to get the full recipe [Video included – at the bottom]. Ao Naga Dish | Pork with Anishi Ingredients 1 Kg Fresh pork (cut into 1″ pieces)  1 big Tomato 5-6 dried red chilies 3-4 Anishi cakes (Dried cakes made of Colocasia leaves) A handful of Sichuan Pepper Leaves “Michinga Leaves” Napa Clay Pot ( if you don’t have a clay pot, you can use a regular deep vessel and cook over gas) Ingredients (Clockwise from Left): Sichuan pepper leaves, Tomato, Dried Red Chillies, Napa, and Anishi cakes This Ao Naga Pork Dish is Prepared in a Clay Pot Directions to Prepare the Pork: Cut the pork into 1” chunks and dry fry in a deep …

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Spicy Korean Hot Pot Cooked Naga Style With Leftover Rice and Smoked Pork

Hot pots are a super popular dish all over Asia. Meat, fish, vegetables, tofu and noodles or rice are generally put into a pot of hot and simmering broth and cooked right at the table. Our contributor Miss Aier from Nagaland has a soft spot for Korean and Japanese cuisines and this particular ‘Spicy Hot Pot’ dish, inspired by the same, is great for a homecooked lunch for yourself, or with friends or a family dinner party. Whether you’re experiencing the hot summer heat or living up in the hills in the cold and rainy monsoons, this hot and spicy dish is perfect for you! Read on to browse through this recipe by Aier and fill your tummy with this comforting and steaming bowl of smoked pork, rice balls and veggies. Cooking time: 30 minutes; Serves: 2 Ingredients: 3 large pieces of smoked pork 2 pieces of dried anchovies A small bowl of cooked rice 2 half boiled eggs 1 red and green chill each (or to taste) 1 medium sized tomato 1 teaspoon of …

Rootsandleisure_recipe_french toast

#Recipe | Good Ol’ French Toast With Banana, Chocolate and Salted Caramel

Hands up if you have sweet memories of tucking into a hot stack of French Toast for breakfast. Team R&L certainly remembers having it packed for lunch, or relishing it as an afternoon snack at home. Today our contributors  – Sabiha & Sameena – the lovely sisters from The Mid Mess tell us how they like to give the French Toast a special twist of sweet indulgence. Let’s find out how. French Toast is a popular breakfast dish all across the world but this version by The Mid Mess is an all-out indulgence. Try this recipe out and impress your friends with a special dessert, weekend brunch or a yummy snack at any time of the day. Ingredients for the French Toast:  1 tbsp Sugar 50 ml milk 3 bananas, thinly sliced 6 slices bread 4 eggs 50 gm butter, coarsely chopped 2 tbsp Nutella or chocolate spread  1⁄2 tsp cinnamon powder  Toasted coconut slices Ingredients (Clockwise from left): Salted caramel, milk, bread, banana, eggs & toasted coconut slices Ingredients for the Salted Caramel: 100 gm brown sugar …

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#Recipe | Naga Style Crab with Garlic Chives

Today our contributor Inali from Nagaland shares a secret recipe from her kitchen. It’s a crab dish cooked Naga style with an Asian twist using fish sauce and oyster sauce. With an interesting blend of Asian flavors along with local garlic chives, this recipe is a must try for all seafood – and crab lovers! Read on to know how to cook crab in Inali’s local Naga style. Ingredients (clockwise from left): Green chilies, ginger, garlic, Sichuan pepper, dark soya sauce, fish sauce, oyster sauce, red chili sauce, corn flour, tomatoes and garlic chives (bottom) Ingredients : Fresh local crabs – 14 to 16 (depends on your serving) Big red tomatoes – 3 Green chilies – 6 to 8 Fresh ginger and garlic paste 1 tablespoon of fish sauce 1 tablespoon of oyster sauce 1 tablespoon of red chili sauce 1 tablespoon of dark soya sauce 1 tablespoon of cornflour Szechuan pepper – 8 to 10 pieces Green herb of your choice (used Asian chives here) Salt Directions to cook: Clean the crabs thoroughly. Add the crabs, sliced tomatoes …

Rootsandleisure_fishrecipe1

Naga Recipe | Local Pond Fish Cooked with Fresh Bamboo Shoot Pieces

If you like fish, but have never tasted one that has been cooked in Naga spices, then you are missing out big time. What we like about Naga fish dishes is that they are easy and quick to make, uses minimal spices /ingredients – hence retains the freshness of the fish. Also, cooking with bamboo shoot gives it that typical Naga flavor, while also removing that fishy smell – if there is any. Today, we have a simple fish recipe made with easy to find ingredients and a taste that will not disappoint. Recipe has been contributed by Lilia Jimomi from Nagaland. Full recipe below: Naga Fish Dish with Bamboo Shoot Preparation time: 5 minutes  Cooking time: 25 minutes.  Serves: 6  Ingredients:  6 Nos. of  fresh pond fish (We’ve used local pond fish, but you can use other fish varieties as well) 1-2 King chilly (optional ) 10 local red chilies (boiled and mashed into a paste)   2 large tomatoes  3 tablespoons of mustard oil  ~200 gms of fresh bamboo shoots – cooked, and in …

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Recipe | Pork Innards Cooked Naga Style with King Chilli

Today we have a special dish from Nagaland with a taste that is hard to beat: Pork Innards! Made with simple ingredients and easy to follow steps, it is sure to give a kick to your taste buds – with the strong flavor of Naga spices, and the many textures of the innards meat. Recipe contributed by our friend Inali Jane.  Ingredients: 1 and 1/2 kg of pork innards consisting of heart, portion of liver, intestines, gut, and spleen with fats attached. Sichuan pepper  (slightly toasted and grounded) Handful of organic cherry tomatoes (you can use regular tomatoes as well) 1 fresh King Chili 4 chopped Lemongrass stems (1 used for garnishing) Fresh Ginger Garlic paste  Salt to taste Spice Ingredients (L-R clockwise): Fresh lemongrass, Sichuan pepper, fresh ginger, cherry tomatoes, garlic Directions to Cook (Cooking time: 60 – 80 mins) Clean the innards thoroughly with hot water, and chop them into pieces – of similar size Add the king chili, a small portion of the ginger garlic paste and salt to the innards, and cook over medium flame. Do not …

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Recipe of “Uti Thongba” Manipur’s Favorite Vegetarian Dish – Contributed by Tushar

No grand feast in Manipur is complete without ‘Uti thongba.’ Uti thongba is a classic manipuri vegetarian dish and there is a variety of how the locals cook and it is enjoyed as a main dish or even a side dish with your favourite meat curry . Today our contributor Tushar from Manipur shares his favorite type of Uti Thongba called ‘Usoi Mangan uti’ (Whole grain with fresh bamboo shoot uti). Read on to find out how to make it! Cooking time: 40-50 minutes Ingredients: 2 cups of overnight soaked dry peas 1 cup of sliced bamboo shoots 2-3 tbs of mustard oil 1 tsp fenugreek seeds 1 tsp cumin seeds 4 green chilies 1 bay leaf 1 and a half serving spoons of chopped chives 1 and a half serving spoons of chopped winter leek 3/4 tsp of salt 3/4 tsp of sodium bicarbonate. Ingredients: Clockwise(L-R) Sliced fresh bamboo shoot, chopped chives, and Overnight soaked dry peas Clockwise (Top R-L) Bay leaf, Cumin seeds, Green chilies, oil, Sodium bicarbonate and salt Directions to cook : Heat …