All posts tagged: Recipe

RootsandLeisure_RosseleJam

Recipe | Ruby Red Roselle Jam

“I got a good batch of red roselle from my terrace garden itself. Apart from cooking various dishes , I made this beautiful tangy sweet jam from the roselles . Goes great with bread ,rotis and even in tarts” ~  Geeta (@geeta_4u) Geeta’s yummy roselle jam  recipe is given below. Ingredients: 1kg of Red Roselle Sugar to taste A table spoon of vinegar Directions to cook: Remove the red outer covering from the fruit All the red part is then boiled in a large vessel with water Once the water starts to boil ,it becomes ruby red Add equal amount of sugar and keep stirring continuously Remove the foam which forms at the top with a laddle Keep stirring for almost 45 mins The red petals will become mushy . (Optional to keep it if you want the mushy consistency) Add the vinegar The liquid will become dark red in colour and thick in consistency The jam is ready Let it cool Store it in clean , dry bottles .

RootsandLeisure_StinkyBeansRecipe

Recipe | Stinky Beans and Smoked Beef Chutney

  Ingredients: 1 thinly sliced Stinky beans (Yongchak) 2 pieces of smoked beef A handful of chameleon roots 4 leaves of sliced Lomba (Elsholtzia griffithii ) 1 small sliced onion A handful of coriander leaves 1 medium sized sliced king chilli 2 Roasted fermented fish 2 gloves of garlic Salt to taste Directions to cook: Mash garlic gloves using a mortar and pestle Add roasted fermented fish and mash Roast the smoked beef and shred it into pieces Mix stinky beans, smoked beef, lomba, onion, chilli and chameleon roots in a bowl Add the mashed garlic and fermented fish Add salt Mix it well

RootsandLeisure_FoxNutChutney1

Recipe | Fox Nut and Bitter Tomato Chutney

Ingredients: A small bowl of Fox Nut 3 Sliced bitter tomato 2 Roasted fermented fish 1 medium sized sliced King chilli 4 sliced Naga onion 2 garlic cloves Salt to taste A handful of coriander A handful of chameleon roots Direction to cook: Mash garlic gloves using a mortar and pestle Add roasted fermented fish and mash Mix fox nut, bitter tomato, naga garlic, chilli and chameleon roots in a bowl Add the mashed garlic and fermented fish Add salt Mix it well Garnish it with coriander leaves

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 …

RootsandLeisure_Recipe_PorkColocasia

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 …

RootsandLeisure_Recipe_ChocolateBarfi

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 …

RootsandLeisure_Recipe_Crab

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.

RootsandLeisure_CrispyHoneyChicken

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, …

RootsandLeisure_IndianPennywortSalad

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 …