All posts tagged: Naga Cuisine

Rootsandleisure_pork2

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 : …

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 …

Rootsandkeisure_elika_recipe

#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 …

Rootsandleisure_sochonphy_recipe

Recipe | Naga Fish Dish Made of Fresh River Fish and Prawns

Who remembers those family picnics to the river side, where everyone  – young and old gets busy catching fish? The day ends with cooking a hearty meal with a huge vessel of rice (to match the big appetite!) – and the fishes caught , with fresh local ingredients and herbs – over an open fire. Absolute bliss! We may not be able to go on such picnics often, but at least we can try to recreate the mood and the appetite in our kitchens. Thanks to our passionate cook – Sochonphy Lunghar, who sends across her very own Naga recipe of rivercatch fresh fish and prawns – cooked with a local ingredient “Tree Tomato or Tamarillo”   Cooking Time: 25-30 minutes Ingredients: 1 kilogram fresh river fish and prawns Local ginger leaves 4 chopped Naga onions 5 hooker chives 1 dry king chilli 3-5 cloves of garlic 2 chopped tree tomatoes 1 tsp turmeric powder Salt to taste Directions to Cook: Clean the fresh river fish and prawns thoroughly; remove the bitter innards from the fish if needed. Put all the ingredients …

Rootsandleisure_kristi_recipe

Recipe | Naga Style Ilish Maach (Hilsa Fish) Cooked with Bamboo Shoot

Today we present to you your weekend recipe Traditionally Cooked Naga Styled Ilish Maas prepared by one of our favorite Recipe contributors, Kristi Kikon. Its one of the famous recipes that comes with flavors of bamboo shoot and Ilish fish and is the most simple way of enjoying your weekend dinner or lunch. Cooking Time: 30-35 minutes Ingredients: 1 kilo Ilish fish Fresh bamboo shoot 2 large tomatoes 8-10 green chillies 7-8 cloves of Garlic 800ml of water (you can add more if you want to have gravy) 3-4 tablespoon Refined Oil Salt to taste Medium size Kadai pan Directions to Cook: Roughly chop the fresh tomatoes and the green chillies. Also peel the garlic and keep aside In the open kadai pan, lay out the fish nicely and spread the tomatoes, green chillies and the bamboo shoot evenly. Add Refined Oil and salt to taste and pour about 850ml of water Cook the fish in medium flame until dry for about 30-35 minutes Evenly spread chopped coriander leaves and smashed garlic across the fish …

RootsandLeisure_Recipe_HornetsLarvae

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 …

RootsandLeisure_Recipe_KholarBeansFry

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) Directions to Cook: Pressure cook the kholar beans, and let it cool Sauté the onion, tomatoes and chillies, for about 10-15 mins. Now add the kholar beans and cook in low flame for a few minutes When the onion and tomatoes are tender enough, 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 …

RootsandLeisure_Recipe_Pork

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, …

RootsandLeisure_Faces_Khonoma_Nagaland

Faces | A Refreshing Route Across the Green Village of Nagaland: Khonoma

  “I took this picture in Khonoma Village, Nagaland. It is known for its rich history and culture, its lush greenery and never-ending terraced paddy fields. These kids took me through the village, telling stories, showing me interesting areas and the life around the place.” ~Kumar Mayank (@chasme_baddoor) Khonoma is an Angami Naga village located about 20 km west from the state capital, Kohima, Nagaland. Find out more about Khonoma Village here.

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