All posts tagged: Recipe

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 …

Rootsandleisure_recipes

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.