All posts filed under: RECIPES

RootsandLeisure_PorkBambooTube

Recipe | Assamese Style Pork in a Bamboo Tube

Presenting another delectable recipe for all the pork lovers, cooked in the traditional Assamese style using bamboo tubes. The fresh raw essence and aroma of the bamboo gives the dish a very local smoky flavor, with the use of fresh garden herbs, cooked over the traditional Assamese mud stove. So let’s try it out! Pork cooked in bamboo tubes in traditional Assamese style. Ingredients : Pork – 1 kg Ginger- Garlic paste – 3 tbsp A handful of mint leaves Cilantro 3-4 leaves Red chilli (5-6) or king chilli (bhoot jolokia) 1 nos. Salt according to taste Raw bamboo shoot 50-100g (optional) Two bamboo tubes (better if the bamboo is from hilly region) Banana leaves Directions to cook : Chop the pork into medium sized pieces, wash thoroughly and keep it aside. Crush the mint into a paste type consistency. Next, mix the pork with ginger-garlic paste, mint paste, chillies and cilantro and keep aside for 10 mins (bamboo shoot can also be mixed). The marinated pork is now ready to be stuffed inside the …

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Recipe | Smoked Pork with Akhuni and Black Sesame Seeds

Here is a Naga pork recipe contributed by R&L reader Elika. It’s another super delicious smoked pork recipe – with the aroma of axone and sesame seeds. Easy to cook, but will leave an unforgettable taste for a long time! Smoked pork cooked with Axone (fermented soya beans), and Sesame seeds. Best served with Rice. Ingredients: 1/2 kg Smoked pork (cut into 1″ cubes) 2 tbsps of Black sesame seeds 1 tbsp Axone 4-5 gloves of garlic 1″ Naga ginger 1 tbsp Red chilly powder Salt to taste Directions to cook: Roast the diced smoked pork in it’s own fat till there is enough oil coming out to cook the rest of the ingredients. Add salt, garlic, red chilly powder and cook till the meat is almost ready. In a separate pan, roast black sesame seeds and roughly pound them. Now add the sesame seeds and axone/akhuni (fermented soya beans) to the meat and cook for about 10-15 minutes. Garnish with a bit of roughly pounded Naga ginger and serve. Serve hot with steamed/boiled rice. Bon …

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Recipe of Galho – Yummy Rice Dish from Nagaland

Naga people love their rice  – especially when it’s in the form of ‘Galho’, which is mix dish made of rice, vegetables and various meats. The Angami tribe are the original creators of this dish, which is now a popular local favorite.  Our friend Kesang shares the recipe of this popular dish – straight from her kitchen. Ingredients: Pumpkin/squash leaves (or any green leafy vegetable) Rice (200 grams) 1 tablespoon of Axone (Fermented Soyabean) Salt to taste Smoked Beef/Pork (1 kg) Green chillies Water (200 ml) Directions to cook : Put water, axone and ground green chillies into a pot and cook it for 5 minutes. Add salt to taste. Next, add chopped (into 1/2″ cubes) smoked beef/pork into the pot and cook it for another 45 minutes or more until the meat becomes tender Put in the rice. Add in more water if required. After the rice is almost done, add the chopped greens Let it simmer for 5-7 mins, and turn off the gas. Add more salt if needed Serve hot. Contributed by By …

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Recipe | Easy to Cook Semolina Coconut Barfi

Today’s recipe comes from our reader, Musky. It’s an original recipe of a sweet dish – Coconut Semolina Barfi. A personal favorite of the contributor and one that requires simple ingredients and is hassle free to prepare. So let’s get started! Ingredients: 1 and ½ cups Shredded Coconut 2 cups Semolina 1 cup Sugar 2 and ½ cups Warm Water 3 tablespoons Oil or melted Ghee An array of Dry Fruits (Cashew nuts, dried dates, dried coconut, Kishmish, Almonds) Cherry – for Garnish   Directions to Cook : In a pan, heat the shredded coconut along with half a cup of sugar – until the sugar melts, and the coconut acquires a translucent color. Set it aside. Heat a wok, pour oil and add the semolina. Fry until the semolina turns a golden brown color. Put the flame on low heat, and add the dry fruits and the coconut-sugar mix. Mix it well and cook for 1-2 minutes. Keep stirring continuously. Add another half a cup of the sugar and mix well. Add the warm …

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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 | 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 …

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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 …

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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 …