All posts tagged: Recipe

RootsandLeisure_Recipe

Recipe | Chicken Chutney

  Need a light and hearty meal to cook for lunch today? Here’s your answer. Today, we have a special Chicken Chutney recipe made with simple ingredients you can easily prepare. We hope you enjoy trying this recipe! Prep : 15 mins Cooking time: 40 mins   Ingredients: 1 Kg. chicken (boneless) 3 green chillies 3 pieces of  fermented fish (ngari) 1 inch of young ginger knob 1 small onion 3 cloves of garlic A handful of ginger leaves A handful of coriander leaves Salt to taste Directions to cook : Boil the chicken in a pot for about 30min Dice the boiled chicken into small pieces and keep aside Roast the green chilli on low medium heat Roast the fermented fish on low medium heat  Chop the onion into small pieces Pound the garlic using a mortar and pestle Add the roasted green chilli, ginger, fermented fish and mash it Mix the diced chicken and other ingredients together in a large bowl Add ginger and coriander leaves Salt to taste  Voila!  Your chicken chutney …

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Recipe | Smoked Pork with Colocasia Roots (Arbi)

We all crave for home cooked food at some point or the other, doesn’t matter whichever part of the world we live in. And specially if it’s locally grown vegetables and ingredients, it feels like heaven. So here is another local recipe cooked using some local veggies – Colocasia root (locally called as Arbi) with Smoked Pork and garden herbs. Colocasia or Arbi is basically an edible root vegetable native to Southeastern Asia and the Indian subcontinent. They are locally grown around the northeast and cooked with different meats to create traditional delicacies. Prep : 15 mins Cook: 35 mins Serves: 6 Ingredients: 1 kg of colocasia roots/arbi, peeled and chopped 350 grams of smoked pork, thinly sliced (can be replaced with smoked beef) A handful of crested late summer mint (can be replaced with hooker chives roots or lemon basil) 1 inch of ginger knob crushed 1 inch of fresh turmeric crushed (in case you’re using turmeric powder use 1/2 teaspoon) Ghost pepper(preferably dried) as required Salt to taste Directions to cook :  In …

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Recipe | Diwali Special – Chocolate Barfis

With the return of Diwali, it brings back the festivities, celebrations, gatherings with family and friends, exchanging gifts, fancy clothes and of course, food! Diwali is just incomplete without tasty sweets and savories on the table. Don’t we all agree? So, without further ado, sharing a sweet dish recipe today on how to make chocolate barfis! They are simply delectable and we bet that your family and friends will totally dig it! Let’s get started. Ingredients : 1 can of condensed milk 300 grams of milk powder 100 grams of ground almonds 200 grams (half a tin) of evaporated milk/double cream 3 tablespoons of ghee (melted) A pinch of saffron 1/2 tsp of ground cardamom 1/2 teaspoon of ground nutmeg 300 grams of milk chocolate Choice of sprinkles Directions to prepare : Grease or line the baking sheet or plate you will use to make the barfi in, bare in mind the smaller the dish the deeper your barfi will be. (I used a square brownie pan lined with baking parchment) Mix together all the …

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Recipe | Smoked Pork with Dried Fern

What’s cooking for lunch today? Here’s a quick and simple recipe for a delicious home made style smoked pork recipe cooked with dried fern, that you can try out! Ingredients : 6-8 pieces of smoked pork (medium cut) 5 green chillies (finely chopped) 1 large potato (cut into cubes) A handful of dried fern leaves 1 medium sized onion 2-3 pieces of naga garlic Salt to taste  Direction to cook : In a large saucepan, put all the ingredients together, except for the naga garlic and potato Add water till the level of ingredients Cook for about 15 min then add the naga garlic and potato Bring it to a boil (in medium heat) until the water thickens up Ready to eat. Serve it hot with rice. Recipe contributed by Ien.

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Recipe | Crispy Honey Chicken

It is almost weekend and we all tend to  acquire a mood to cook something nice or get that craving to help ourselves to something special. On that note, we are today sharing a recipe to pep up your meal – Crispy fried chicken, tossed with veggies and packed with flavors and spice. Let’s make it! INGREDIENTS : 500 gms of chicken breast 4 tbsp of honey 3 tbsp of white soy sauce 3-4 tbsp of cornflour 3 tbsp of water 1 tbsp of vinegar (preferably apple cider vinegar) 1 egg 2 tbsp of chilli paste or green chilli for extra heat 5 cloves of crushed garlic Salt to taste Black pepper Oil to deep fry Chopped capsicum Spring Onion Toasted sesame seeds DIRECTIONS TO COOK: Cut the chicken breast pieces into strips and put them in a large bowl. Now, add in salt, black pepper, egg, cornflour to the bowl and mix thoroughly. Next, heat a good amount of oil in a large skillet or pan. (for deep frying) Drop the chicken pieces slowly, …

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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 …

King Chilli Chutney – Naga Style

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 …

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Naga Dish | Steam Fish in Bamboo shoot

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.