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Rootsandleisure_Naga pork bamboo shoot

Authentic Recipe of The Popular Naga ‘Pork with Bamboo Shoot’ from Nagaland

Published by Sentienla

Here’s a recipe for a local favorite pork dish from Nagaland submitted by Sentienla (profile at the bottom). Pork with bamboo shoot is a favorite dish in Nagaland, whether it’s a humble meal at home with family or for important celebrations like weddings, tribal festivals, or Christmas. This recipe features pork belly, which adds a special succulent flavor due to the fat content. Let’s get cooking! Ingredients:  Pork belly ( cut into cubes) – 500gm Dry red chilies 13-15 nos Garlic 12-15 cloves 1/2 cup of dry bamboo shoot Water 100-200ml Salt to taste Directions to cook:  Soak the dry red chilies in hot water for 6-10mins. Then take a mortar and pestle, and ground them. Soak the dried bamboo shoot in water (room temperature) for 3-5 mins. Coarsely ground the garlic in a mortar and pestle  Take a deep pot and put the pork belly – cut into pieces, and cook on low flame until the fat from the meat starts coming out. Stir occasionally Now, add the soaked dry bamboo shoot, crushed garlic, …

Rootsandleisure_VILO

Music Producer / Mix Engineer VI-LO from Nagaland Chats about his First Single “Remember When”

Published by Roots & Leisure

Today we chat with Vizo Solo aka VI-LO from Nagaland as he gets candid about his journey as a band member (drummer) to becoming his own person as a music producer /Mix engineer. He is super excited about the launch of his first single as a music producer. Stay on for the full conversation below… Music producer and mix engineer Vilo Solo from Nagaland (producer name VI-LO) talks about his newly released single. R&L: Hi Vizo, congrats on releasing your first solo production! We’ve been checking out your work, and we are super interested to know more about you. So please introduce yourself to the R&L fam Vizo: Hi, I am Vizovolie Solo, and I go by my producer name – VI-LO. I come from Kohima village (Nagaland) but I grew up in Medziphema. I am currently based out of Bangalore where I dabble with music production; I am also a mix engineer. I came to Bangalore in 2018, after completing my business studies in Pune. I wanted to build a full-time career out of my …

Rootsandleisure_Lockdown home

21 Things to Do During Lockdown – by Ikaty Kinimi from Nagaland

Published by Roots & Leisure

Halfway through 2020, and we are still uncertain about how and when this pandemic situation is going to clear up. During this time, each new day brings a new surprise .. a new story.. a new challenge. And to think – most of us stayed in (inside our homes) as early as March this year, thinking things will go back to normal soon enough. Well, from where we stand today, that timeline looks blurry. That being said, how many of us here have some regret about the way we dwindled months (4 months and counting..) spent indoors to forgettable moments under the guise of chaos and uncertainties that will soon vanish as the situation gets better? If you have raised your hand, you are not alone. Because these are not ordinary times, and indeed chaotic outside. But if this is the new normal – at least for a little more time, can we take reign of how we spend the remainder of our days? How do you want to freeze this COVID period in your …

rootsandleisure_axone_fermentedsoyabean

Recipe | Learn How to Make The Famous Axone (Fermented Soyabean) From Nagaland

Published by Shanmi

[First published on 25th May, 2019] Axone (pronounced ‘Aakhuni’) is a fermented soybean paste with a very strong pungent smell, and it is one of the most popular spices from Nagaland, in the North East of India. It is indigenous to the ‘Sumi’ Naga tribe but is widely used across all Naga dishes. While locals in Nagaland usually buy it from the market, it is also made at home. Axone made by the Sumi tribe is most favored, obviously. Today, we have Inali Jane Ayemi, a passionate cook from Nagaland, to guide us through the entire process of making Axone at home. All we need are soybeans, a pressure cooker, and leaves to wrap them for fermentation. The complete process takes about a week. Let’s get started! Preparing Axone (aakhuni) at home: Wash the soya beans and soak them for about 20-30 mins Cook it in a pressure cooker, then strain it dry Then pound the soyabean to make it into a paste (as shown in the photo) Wrap portions of the pounded soyabean paste …

Rootsandleisure_Paratha and aloo with tea

Recipe of ‘Plain Paratha and Aloo Fry’ with Chai by Khevito Elvis Lee

Published by Local Foodie

As the lockdown continues, most of us are in a constant pursuit to pick up on new skills – and cooking is turning out to be quite popular. That being said, it may not be that easy for most of us to master our favorite dishes in such a short period of time. But this is where our evening starts to brighten up. . . Over the last 3-4 years of our short existence (so far), we have been lucky to have met so many passionate and talented and kind folks who have been inspiring us from day 1. Today our friend Khevito Elvis Lee – chef and owner of the popular ‘Hornbill Restaurant’ in Delhi, is here to teach us how to make the yummiest paratha and aloo fry! Yes, we know, it’s one of our favorite dishes in this world! Best part is, it is super easy to make , and the ingredients are easy to find in your kitchen anyday. So without wasting much time, let’s get started! Ingredients for Plain Paratha …

Rootsandleisure_Recipe_instantnoodles

Lockdown Special Recipe by Kristi Kikon | Popular ‘Naga Chow’ Made with Maggi Noodles

Published by Roots & Leisure

Hello there! It’s been a while since we’ve shared anything on our online blog. Our last post was published on the 26th of Jan, and we have been on an intentional break as we got caught up with our busy life. But all that while, we have been thinking hard about ‘de-stressing’, ‘taking it easy’, ‘time to chill’ and so many such ideas. And then COVID happens. Look at us! All locked inside our homes as we coalesce into this virtual community sharing our fears and thoughts – while trying hard to stay positive amidst all the chaos that is happening around us. These trying times have highlighted the importance of staying connected with like-minded individuals, sharing information, encouraging and supporting each other, and extending a helping hand to our neighbors and communities. Today’s ‘Instant Noodles’ recipe is a perfect demonstration of how the community can come together and make things happen! Here’s what happened: One of our readers, currently residing in Delhi during this lockdown, reached out to us expressing his desperate craving for …

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“Rediscovering This Forest Has Brought Back Fond Memories from My Childhood Years” Akumla from Nagaland Takes Us for a Walk

Published by Roots & Leisure

Isn’t it a delight when you discover hidden gems that opens up a whole new world for you? One of our friends Akumla from Nagaland had such an experience, as she ventured out one cold Winter evening below her house in Kohima, Nagaland. We got talking about this experience as we were scrolling through her Instagram feed recently and got her to share them with our readers – along with some lovely inspiring thoughts from this walk she took 2 years ago. Scroll down for photos from her walk and her story . . . “I stay in Lower Forest Colony in Kohima Nagaland. These photos were taken by me one fine day in the winter of 2018. That day, I decided to take a solitary walk, driven by sheer joblessness during the holiday season. The air around was pretty chilly and cold, but once I took off into the beautiful landscape of the neighborhood forest area, my heart warmed up – and instantly – at that very moment – resolved to take more such …

R&L Readers Share Their Highlights of 2019 and Hopes For 2020!

Published by Sukriti Dubey

As the end of an arrives and the other begins, we tend to look back at our successes and failures, joys and sorrows. We set the agenda for the next one and reminisce the one gone by. For us at Roots & Leisure, 2019 has been an year of immense growth where we discovered a number of artists and interacted with people who inspire and create a positive community of changemakers. To wrap up the year, we spoke to some of our readers who share how their year turned out to be and what they expect for 2020. We hope you enjoy the end of the decade with some good stories, a warm cup of coffee, and a lot of love! Tap on the link in bio or below to read. Guse, Kohima (Currently in China)  The moment 2019 began I was like that’s it, I quit. All jokes aside, my life and lifestyle is constantly changing. From 2017 moving to a new country trying to settle in, 2018 trying to get more connected to …

rootsandleisure_Whiskawish

Pastry Chef & Owner of Whisk A Wish, Tanya Gupta Talks About Baking & Starting Her Own Business

Published by Nara Longkumer

Tanya Gupta, the founder of Whisk A Wish brings us a variety of delightful cakes, and desserts sure to make your palates happier, and your day a little better. 31 year old and based out of Delhi, she is a pastry chef with a passion for simple but delicious desserts that aim to rekindle some old memories or establish new ones.  Making sure that her cakes and desserts are not just a bite of sugar, her desserts give you a taste of different spices and flavours as well. Let’s find out more about Tanya and her venture Whisk A Wish, as she chats with us. Tap on the link in bio or below.  Hi Tanya. Please tell us something about yourself. Hi, I’m Tanya Gupta, 31 years old, from New Delhi. I am a pastry chef with a passion for simple but delicious desserts that aim to rekindle some old memories or establish new ones. I only found pastry 6 years back, before that I switched from studying history to getting into family business to …

Rootsandleisure_appey

Title: RECIPE | Quick & Healthy South Indian Snack Called Appey

Published by Nara Longkumer

For when you want a quick yet healthy snack to munch on, try out this recipe of vegetarian Appey, submitted by Sangeeta Dubey from Allahabad. Her personal favourite for breakfast and evening snack, she picked up this recipe when she was travelling in South India. Appey is made with sooji (rava or semolina) and fresh veggies, and requires little oil. Things needed to make the batter: 2 cup rava/sooji/semolina 1 cup curd 1 tbsp salt 1 cup water 1 cup finely chopped vegetables (like capsicum, cabbage, onion, tomato, grated carrots, and peas) 1 tsp fine chopped green chilli 1 tsp salt 1/4 tsp red chilli powder Oil for greasing How to make it: 1. Mix batter ingredients well and leave it for 30 mins or more. 2. After 30 minutes, add eno and mix it well again. Start greasing the appey pan. 3. Fill 1-1 tbsp batter in appey mold. 4. Press the batter and again add 2-2 tbsp batter on filling. 5. Now cover the pan for a couple of minutes until under side …