All posts filed under: FOOD

Naga Food, Nagaland – NorthEast of India

rootsandleisure_Khuvie

#Recipe Khuvie Chutney

Imagine being rushed for time and you have to make yourself a mean. This simple recipe is a lifesaver for most people who don’t have enough time to cook extra extravagant dishes. The ‘Khuvie Chutney’ is a well known chutney and is mostly enjoyed with simple dishes like dal, or simple boil curries. Read below to learn how to make the Khuvie chutney. Ingredients you’ll need : 1 or more King Chilli (depending on your spice intake) 1 tree tomato 4-5 stalks of spring onions (khuvie) Shredded dried meat Salt to taste Directions to make : You can either roast the tree tomato or keep it raw. If you choose to roast it, roast the tree tomato over the stove, or the fireplace. Do not let it burn or over roast it. Keep it slightly raw, so that you get its flavour. Shred the dried meat into pieces and keep it in a bowl. Cut the spring onions into slightly smaller pieces. Crush the King Chilli with the added salt, until it turns into a …

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#RECIPE| Learn How To Make Traditional Naga Maize Tea

In the cold winters, all we need is a warm cup of tea to ease the chilly weather, right? We have the perfect tea recipe right here. The maize tea is enjoyed by the Naga people and is mostly served when a visitor comes by. It is also a famous drink in village gatherings or meetings, enjoyed by both the young and old alike, and is popularised by the Chakhesang tribe of Nagaland. Learn how to make the maize tea: Ingredients you’ll need: Pounded maize Sugar (optional)  Water Directions to cook: Pound the maize. You can find pounded maize in the market as well. Adjust the water quantity according to how sticky you want the Maize tea to be. Less quantity of water, will make the tea more sticky and more quantity of water will give a thinner texture. You can add sugar to the tea in order for the tea to be sweet. Boil the pounded maize until it is fully cooked. After the maize is tender you can turn the stove off. Be …

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Koko Yiese, Owner Of The Multi-Cuisine ‘Meet Up’ Cafe, Talks About Running A Restaurant & More

With new eateries opening each week in Nagaland, offering new delicious meals, The Meet Up is one such restaurant which serves authentic Korean and Chinese cuisines. The restaurant also lets you have fellowships, gatherings or prayer meetings free of cost. This makes the restaurant a special place not only to try their delicious food, but also for a good ol’ gathering! We met up with Koko Yiese, the owner of the restaurant to have a little chat! Head to the link in bio or below to read the interview.  Hi Koko. Please tell us a little bit about yourself. Hello. I am Koko Yiese, a 30 year old food enthusiast, and the founder of The Meet Up. I live in Kohima, Nagaland. Ever since I was in my early teens, I was very fond of cooking and learning new cuisines, but I never saw myself becoming a ‘foodpreneur’. However, the love for the art of cooking led me to Korea to learn about the Korean cuisines and I learned from home cooks about the basics …

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Chef Elna Yepthomi Talks About Her Journey From Nagaland to Australia & Her Love For Mixing Art With Food

Elna Yepthomi’s journey to becoming a chef at one of the well-known clubs in Canberra, Australia, is somewhat of an inspiration. “Much like any other art form, culinary art–the art of cooking–requires practice, sacrifice, and devotion,” says Elna. Originally from Nagaland, she studied Hotel Management from Kolkata and went on to learn cheffing at the prestigious Le Cordon Bleu in Australia.  Her experiences with cooking have taught her much about life and art. In her attempts to make a mark in the culinary world, she has harbored a deeper love for her Naga culture and food. “Being a Naga chef and proudly representing the Nagas, I do see the influence of my roots. Majority of the international chefs have little knowledge about our local ingredients. This gives me the opportunity to promote our Naga food here,” says Elna. We spoke to her about her love affair with food, and how she decided to carve out a path for herself in this field. Hi, please tell us something about yourself! I am Elna Yepthomi, a Naga …

#RECIPE | KalaJeera Masor Jhul with Nigella Seeds by Antara Boruah

If  you want to take your tastebuds for an adventure of a lifetime, the KalaJeera Masor Jhul with Nigella seeds is the perfect dish for you. Created by Antara Boruah, she introduces us to blended dish which she describes as, a “beautiful earthy flavor, a soothing breeze of fresh air with bold and beautiful spices”. INGREDIENTS Fish 350 gms Nigella Seeds 3tbsp Black pepper 1/2 tbsp Garlic 1 regular bulb whole Green Chillies 4 slit Salt to taste Lemon juice 2 tbsp Mustard oil. Enough to shallow fry the fish and additional 2 tbsp. Turmeric 1 tbsp Mint leaves for garnish   Steps: Marinate the fish with salt and turmeric. Make a smooth paste of Nigella seeds, garlic and black pepper. Make sure there is no coarse grains in the paste. Shallow fry the fish in mustard oil till half done. Add 2 tbsp oil to the same pan. Add the paste and let it cook for around 3-5 mins on medium heat. Add half a cup of warm water and let it simmer. Add …

Menule Chirhah, Founder of Mini Explorer, Is Helping People Find The Best Places To Eat In Kohima

Meet Menule Chirhah, an avid and adventurous gastronome. Currently pursuing her master’s degree in English Literature, she’s transformed her love for food into Mini Explorer, where she’s helping people discover restaurants and new dishes in Kohima. She’s always been a foodie and has a knack for finding the perfect spot for different types of cuisines. Inspired by this, she took it upon herself to discover, review, and share her discoveries with people.  Greetings Menule Chirhah! Tell us a bit about yourself. Hi, I’m Menule Chirhah, and I’d like to call myself a food enthusiast. I’m currently pursuing my master’s degree in English Literature but when I’m not studying, I like to live life vigorously. I also like exploring, be it food, places, or new experiences. I believe life has a lot to offer and I’m excited about what’s waiting on the other side. What is your key inspirations behind Mini Explorer? As a foodie, I loved visiting new restaurants and trying out new items on the menu. Since my friends know this fact about me, …

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#RECIPE | Smoked Fish Curry Recipe by Kupatia Keishing

Weekend calls for family gatherings, dinners etc, which means treating yourself and your loved ones to a delicious meal as well. Today we have with us, Kupatia Keishing who shares his simple and easy Smoked Fish Curry recipe with us. He also runs a food dedicated page on Instagram, mama’s_fat_boy, where you will get to see a variety of healthy recipes made with simple ingredients. INGREDIENTS Smoked fish Potatoes Onion Tomatoes Garlic Ginger Coriander leaves Cilantro leaves (Burma Dhania). STEPS 1. Stir fry some finely chopped onions until they turn golden brown. Add half a tea spoon of turmeric powder. 2. Add the chopped potatoes and fry for about 7 minutes with some green chillies (if necessary). 3. Add tomato slices and roughly pounded garlic and stir fry for about 5 minutes, with a tea spoon full of chilly powder, and salt to taste. 4. After a couple of minutes add water and ginger and let it boil for about 10 minutes. 5. Take some pieces of potato and mash it to make a thick …

Dina Weber from Germany now owns and runs a small bakery in Mysore – SAPA sourdough and pastry

Dina Weber, hailing from Germany, now lives in south India – Mysore. She is the heart behind a small micro-bakery called SAPA sourdough and pastry. Her love for bread extends to more than the science of baking. It comes from the deep importance her mother placed on fresh food and the culture of pouring love and forming communities while creating food.  Dona came to India as a learner, traveller and volunteer but she has found her quiet little corner and is living a truly fascinating, life constantly experimenting and evolving in her bake-house. Fresh plums, creamy matcha, edible flowers, artisanal chocolate and single-origin coffee, she tries to keep all her ingredients as pure as possible. Even her sourdough starter is 4 years old personally made in the Himalayas. Dina hosts workshops and provides breads and desserts to cafes and restaurants but if you are in Mysore, pop by for one of her fabulous bake-sales!  Hello Dina, it’s great to have a conversation with you. We were intrigued by your bakery!  Hi, my name is Dina …

#RECIPE | Urad Dal Pakodas, an Exclusive Pahadi Recipe For Festivals by Navendu Raturi

We are excited to present to you today, ‘Urad dal ki Pakodi’, all the way from the Uttarakhand. Our Recipe maker Navendu Raturi is a doctor and social worker living in Dehradun. He originally belongs to the Pauri Garhwal District of Uttarakhand. Since it is the festive season of Diwali – he has given an exclusive recipe to the R&L team to help us share the festival spirit with a Garhwali festival essential.  Navendu holds his culture dear, even though he was in Mumbai for work for a few years he couldn’t stay away from the mountains and it’s culture, to stay rooted he began his Instagram page @insta_pahadi and avidly showcases the pahadi culture, food and tradition of Uttarakhand. ‘Urad dal ki pakodi’ is a tasty treat made on every auspicious occasion – marriages, birthdays, Mundan, and also Diwali. Urad is considered an auspicious grain in Uttarakhand. Therefore a celebration is never complete without a little bit of a binge. Ingredients (Serves: 4, Total Time: 20 mins) 3 cups of split urad dal with cover …

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#RECIPE | Axone With Smoked Pork and Perilla by Avi Rochill

Festive season is just about to kick in and preparing a delicious meal is almost every household’s ritual! Today we have a delicious axone recipe with smoked pork and perilla by Avi Rochill. This recipe uses a traditional Naga ingredient to create a sumptuous meal that’s ideal for when you want to treat yourself or even when you have guests over! Ingredients : 4 medium sized smoked pork (500 grams) 1/2 or 1 full slab of axone (depending on how thick you want the curry to be) 10 to 15 pieces of local green chillies 1 large juicy red tomato 15 pieces of sichuan pepper (roasted and pounded) Perilla seeds (40mg- roasted and pounded) Salt to taste    1. In thick bottomed pot, add all the ingredients together except for the perilla seeds. Add just enough water to cover the meat and slow cook in a medium flame. 2. Add the pounded perilla seeds once the meat is half cooked ( around 15 mins approx). 3. Keep adding water in small quantities until the meat …