All posts filed under: FOOD

Naga Food, Nagaland – NorthEast of India

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Recipe of Nagaland’s Favorite Rainy Day Snack “Chana Mix” – by Tiapong

Summers in Nagaland can make you lazy and hungry; as it rains most days in some parts, while it tends to get hot and humid in other parts of the state. But on the brighter side, it’s the perfect time to sit at home – reading a book, watch some TV or working on some hobby. So yes, it’s also the perfect time to experiment with your own midday/midnight snacks! Our friend Tiapong from Dimapur came up with his own version of “Chana-mix” a popular local snack which is often spicy with a host of interesting ingredients. Let’s find out how Tiapong makes his. Full recipe below! Ingredients: ½ cup Matar (used the popular “Mokokchung Matar”) ½ cup boiled yellow peas ½ cup boiled grams “chana” 1 medium sized chopped onion 1 large tomatoes cut into cubes  2 chopped green chilies 2 packet of pre-cooked Rumpum noodles (crushed) 2 tbsp Mustard oil 2 Boiled potatoes cut into thin slices 1 Raja chilly cut into thin slices (optional ) 2 tbsp freshly squeezed Lemon juice Raisins (Optional) Coriander leaves for garnish Directions to make: …

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Recipe| Wild Celery Cooked In Roasted Perilla Seed in Naga Style

We love our local vegetables (especially green leaves) the same way we love meat and here is another easy to cook recipe to add as a side dish with your favourite vegetarian thali or non -vegetarian thali and trust us, it won’t disappoint you .  In today’s recipe section , we will teach how to cook fresh local wild celery cooked in roasted perilla seeds . Cooking time : 20-30 minutes  Ingredients : Fresh bamboo shoot flesh (a handful) or depending on how much you are making Handful of wild celery 1 Tablespoon perilla seeds Couple of green chillies One cup of water Directions to cook : First boil water and green chilli. While they are boiling, roast perilla seeds and roughly crush them Once the bamboo shoot and green chillies are soft and cooked add the celery and salt and cook for 5-7 minutes or till water almost dries. Lastly, add the perilla seeds and take it off the flame Ready to eat with your favourite dish and local rice !

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This Sister Duo from Assam are Taking Food Aesthetics to Another Level Through Their Food Blog “The Mid Mess”

Two sisters  , Sabiha and Samee Taskin from Assam works 9-to-5  job but their passion for food and photography led to the birth of food blogging journey “The Mid Mess ” . From experimenting new recipes to creating an aesthetic plate of food that will make you think twice before you take a bite , these sisters will make sure you have your cravings fixed with the right amount of nutrition. We talk with the brains behind “The Mid Mess”  on how they started their journey , dreams and their love for food. Tell us a little about yourselves . We are Sabiha and Samee hailing from Assam and currently living in Bangalore who loves to eat, cook , nerd out about anything nutrition related.We also love travelling and has a passion for photography. We also work as freelance photographers so ,we take up many food photography projects across India, where we click photos of either their new launches or good looking delicious photos for their websites. Tell us about your venture <The Mid Mess>. How did you …

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Meet Gilbert Lotha Owner Of “Café Serrano” Nagaland ,Who Dares To Do More Than Just Dream Away

On one of his trips to Wokha, Nagaland , our R&L member Jungio made a visit to one of the earliest café around the vicinity -Café Serrano . He describes the cafe as an excellent backdrop for a Hollywood-esque dining setting with the orange tint of the dusk dancing off the porcelain plates and the stainless cutleries. R & L contributor sat down with Gilbert Lotha, chef and proprietor of the cafe talking about his journey , challenges , kitchen misadventures and more. What led you to become a chef and how was the journey? While doing my Advance Course in Continental Cuisine from Indus Institute of Culinary Arts & Hotel Management, Bangalore I was surprised to witness the level of insane dedication and undiluted passion for the culinary arts shown by the visiting foreign staffs which both challenged and nudged me into emulating the same level of professionalism and love for the culinary art. The journey from a student of the art to a business owner has been a long winding road for me personally- from …

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Marketing Strategist by Day and Baker By Night | Meet Divya Nair from Delhi

It’s hard to say no to desserts – even after a heavy meal. Divya Nair from Delhi agrees that it can’t be any truer – except in her case, she cannot resist baking desserts, even after a long day of the usual 9-to-5 grind. This 24-year old graduate from SRCC, Delhi University and a post graduate from IIMC, Delhi is serving some serious inspirations with her post-work baking stories, and her heavenly bakes! R&L had a quick chat with Divya to know more about this self- taught baker and her food blogging journey, how she manages a 9 to 5 job and her passion for baking and more. Hi Divya, please introduce yourself. I am Divya Nair, a 24-year-old girl, born and brought up in Delhi but a native of Kerala. I have always been a proud Delhite. I did my B Com (H) from SRCC, M Com from DU, and then PGD Advertising and PR from Indian Institute of Mass Communication, Delhi (IIMC). Apart from being a nerd, I love to bake, draw, dance and click …

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Recipe | Fresh Pork with Bamboo Shoot and Szechuan Leaves

“Pork with bamboo shoot” is almost synonymous with Naga pork dish – as bamboo shoot is the most favored spice to cook meat dishes in Nagaland. Another spice that compliments this particular dish is the szechuan pepper (the Aos call it “mong mong”), which is usually roasted and sprinkled on top as a finishing add on for a zingy taste. Today Lidang cooks her famous pork-bambooshoot dish with szechuan leaves (Michinga pata in Nagamese). Here she uses the leaves as one of the main ingredients, along with the pork. This way, the dish is green and healthy while also maintaining that zingy flavor of the szechuan. Here’s the full recipe – which is super simple, and is done in four simple steps! Ingredients (Clockwise from Left) : Bamboo shoot, Dry red chilies, salt and szechuan leaves Cooking time: 40minutes-1 hour Ingredients : 500 grams of fresh pork, cleaned and chopped. Some dried chilies as per taste A handful of szechuan leaves leaves A handful of fresh bamboo shoot 500 ml of water Salt to taste  Directions to cook : …

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Inspirational Baker from Assam, Pari Hazarika Shares Her Experience of Picking Stinging Nettles from the Himalayan Foothills.

A foodie with a passion for baking desserts and experimenting with local dishes, Pari Hazarika from Assam has been cooking and baking since her childhood days, “I have always loved cooking as a kid, but it was only after I moved to Pune, that I recognized this passion of mine as a calling. I was going through trying times and I found solace in cooking for myself and my friends 🙂 I’ve always been very interested in learning about local ingredients and culinary techniques, but it took a while and some travelling before I could manifest my curiosity in that area.” As an inspirational figure for all those who follow her food journey, Pari also enjoys traveling and exploring the beauty of nature – which in turn fuels her food experiments. Here she shares an adventure of picking “stinging nettle leaves” (a medicinal plant often taken to detox, improve metabolism and immunity etc.) on a recent trip with her friends to Jibhi, a village in the Banjar Valley of Kullu in Himachal. “During my recent visit to Jibhi, a village in …

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Recipe of Nagaland’s Favorite Snack – Spicy Wai Wai Noodles

“Growing up in Nagaland, Wai Wai Instant noodles have always been a huge part of our lives. Our lifesaver in times of midday or midnight hunger – especially in hostels when we had no access to stoves in our rooms. Some like it raw and crunchy – mixed with meat or axone pickle; some like it cooked “Naga style” with a hot Raja mircha and some of us here crave for it first thing in the morning! With a hot cup of tea – especially on a cold rainy morning.” Today, we have a special and easy-to-make wai wai recipe – contributed by our friend from Nagaland, Lidang. Ingredients 1 packet Wai Wai noodles 1 small finely chopped onions 1 tablespoon dark soya sauce Green chillies/ Naga King chilli/ Chilli powder (as per your preference) 1 cup of chopped green veggies of your preference Directions to cook Boil 1 cup of water and put the chopped onions. After 5-8 minutes, add soya sauce and the wai wai masala and cook for some time again. Add …

Directions to Cook the Rice: Wash the rice and put it into a pressure cooker Pour hot boiling water and pressure cook for 20-25 mins Rice is ready! Ingredients For the chu

Recipe | Steamed White and Red Sticky Rice with Ginger and Axone Chutney

Sticky rice is another favorite of the people in Nagaland. It can be eaten simply as a rice substitute for meals, or as an afternoon snack. Usually eaten with a chutney, it is one of the best afternoon snacks to be relished with a hot cup of tea on a cold rainy day. There are a variety of sticky rice available in the region; the ones we have used here is a mix of white and red sticky rice, and the end result has a beautiful dark red finish.  Ingredients: 3-4 cups of sticky rice(mix of white and red rice) 3-4 cups of hot boiling water Directions to Cook the Rice: Wash the rice and put it into a pressure cooker Pour hot boiling water and pressure cook for 20-25 mins Rice is ready! Ingredients For the chutney : 5-6 chunks peeled ginger (approx 3 inches) 1 small bowl of chunky axone (fermented soya beans) mixed with with chili flakes and salt 2-3 tablespoons of ground schezwan seeds (“mong mong” seeds) Directions to Make the …

Recipe of Banana Blossom Chutney from Nagaland

A Naga meal without a chutney can never make for a complete meal. At least in most of the households. Staying true to the Naga spirit, we have a special chutney made out of banana blossoms.  Ingredients 2 banana blossoms(chopped and washed) One large tomato One large onion 1 ghost pepper or 3-5 green chillies(based on your preference) 1 teaspoon of turmeric powder 1 teaspoon chilli powder 1 tbsp oil Ingredients of the banana flower chutney (clockwise from left : chopped tomatoes, green chillies, finely chopped banana blossoms and chopped onions) Directions to cook Remove the first few layers of the banana blossom and chop the rest into fine pieces. Chop onions, chillies and tomatoes into thin slices Heat oil in a pan and sauté the onions. Now put the chopped tomatoes and chillies and stir fry for 5 minutes in medium flame Add the turmeric powder and chilli powder Once the oil separates, add the banana blossoms. Cook with lid on till it’s soft and tender. Once soft, remove the lid and cook till the …