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
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.
Recently we had a customer from Delhi, who bought dried king chilli (Raja mircha), from the R&L Shop. We got so excited that someone out there is adventurous enough to try one of the hottest chillies in the world! So we sent him a sampling set of our other spices as well – which are all available to purchase here. And today, we are sharing a very simple recipe of one of the most popular chutneys in Nagaland – the raja mircha chutney. Dedicating this recipe to all those customers – who have dared to try the king chilly 🙂 Ingredients you’ll need: 1 king Chilly 1 large tomato 1 glove of garlic Salt to taste Directions to cook: Roast the tomatoes and chillies over a fireplace. If you have a fireplace at home, then roast the tomato by placing it on top of the hot ash (from the firewood) facing the fire. Keep turning to cook it evenly. Same way, bury the chilli inside the hot ash, and keep it for about 8-10 mins …
We had a small get together at home and we cooked our fav smoked beef dish. Thought we’d share it with you all. Again like most of my dishes – non fussy and super tasty. Ingredients: 8-10 Dried red chillies 1/2 kg smoked beef 4 tablespoons of dried bamboo shoot 8-10 pieces of strands of sun dried spring onion ~500 ml of water Salt to taste Directions: Cut each of the smoked beef into 2″- 3″ pieces Put the smoked beef and chilies in a heavy lid utensil – put in salt and mix thoroughly Pour water , cover the lid and bring it to a boil and cook till done Clean and wash the dried spring onions, chop Just 5 minutes before you turn off your gas (after your meat is fully cooked) put in the chopped dried spring onions and dried bamboo shoot. Mix well and cover the lid and keep it for 5 mins. Serve with steamed rice, with vegetable and chutney on the side.
Today we have a veg dish for a change – as requested by one of our readers 🙂 It’s an easy-to-make vegetable side dish.So here you go, Happy weekend!! Ingredients: 100 ml of bamboo shoot juice 8-10 Green chilly 250 grams Yardlong beans 250 grams Local Yam shoots 250 ml of water Salt to taste Directions: 1.Put all the ingredients in a medium size pot with the required amount of water and cook until the water is dried up. Serve as a side dish.
Thank heavens the weekend is here finally! Time for all of us to relax, watch a movie, catch up on some reading and maybe some home cooked food. In the mood to cook anyone? Well, not really cooking but some really tasty Naga food . So let’s do an easy one 🙂 Have been craving for smoked pork for a while now – so that’s what we are cooking today! Seriously though – we’ve been sharing recipes on smoked pork since the beginning of R&L and it got us wondering how many of our readers actually have access to smoked pork. For us in Nagaland, we make them in our kitchens over the fireplace (yes – every kitchen have a fireplace out here).For all those living outside Nagaland – share with our other readers how you source these stuffs. Now the recipe – Smoked Pork in mashed potato and fresh green peas. Ingredients: 5-6 slices of smoked pork 8-10 Green Chillies 3 whole potatoes 1 1/2 cup green peas 250 grams Cherry Tomatoes 6 tablespoons of …
This Naga style Steamed Fish is an authentic and simple dish that can be found on a lot of home dinner tables. It’s such an easy and delicious way to prepare fish. Just make sure you buy a good fresh fish. We hope you will try it soon in your homes too! Ingredients : 8 red dried chilly 5 cloves of garlic 1 whole fresh fish <approx. 1 kilogram> (Here, we have used Rohu; commonly called the Ruee, Rui or Tapra.) 2 tablespoon of bamboo shoot juice 500 ml of water Salt to taste Directions: Clean the Fish and cut it into uniform medium size slices as seen in the picture. Put the fish in a wok / saucepan with all the ingredients together , cover and bring it to boil. The dish is ready when the water dries up. Once it is done, make sure you keep the lid open for the dish to cool down. Best served when its cooled or the morning after. Serve with rice.