All posts filed under: FOOD

Naga Food, Nagaland – NorthEast of India


#Recipe | Naga Style Ilish Maach (Hilsa Fish) Cooked Traditionally with Bamboo Shoot

Today we present to you your weekend recipe Traditionally Cooked Naga Styled Ilish Maas prepared by one of our favorite Recipe Mates – Kristi Kikon (@kristi_kikon). Its one of the famous recipes that comes with flavors of bamboo shoot and Ilish fish and is the most simple way of enjoying your weekend dinner or lunch. Cooking Time: 30-35 minutes Ingredients: 1 kilo Ilish fish Fresh bambooshoot 2 large tomatoes 8-10 green chillies 7-8 cloves of Garlic 800ml of water (you can add more if you want to have gravy) 3-4 tablespoon Refined Oil Salt to taste Medium size Kadai pan Method: Roughly chop the fresh tomatoes and the green chillies. Also peel the garlic and keep aside In the open kadai pan, lay out the fish nicely and spread the tomatoes, green chillies and the bamboo shoot evenly. Add Refined Oil and salt to taste and pour about 850ml of water Cook the fish in medium flame until dry for about 30-35 minutes Evenly spread chopped coriander leaves and smashed garlic across the fish 2-3 …


Rev Chang’s Hope Café – A Café For The Special Ones!

With cafes and food joints sprouting out like flowers in spring, it is almost easy to pick one out and do a story but it is during these blossoming times when we come across one that has a different story to tell. Here’s the tale on Hope Café and their secret ingredient that makes them stand out from the rest! Hope Café – This place is more than what meets the eye. It is a café that caters to and by those that we often tend to neglect.  The brainchild of Rev Achu Chang, an altruistic pastor for whom faith, kindness and hope are the special ingredients that one can put together to reach out to those in need and help the community develop and grow in strength. Tell us something about the Café Proprietor/Owner? Hope Café is owned by few young Naga entrepreneurs – all kinds of people,  educated, dropouts and differently-abled. It is initiated by Rev Achu Chang as one of the branches under Eden Enterprises and Ministry. the main purpose of this café …


Masala Maggie Cooked with a Unique Naga Twist | Recipe by Kristi Kikon

Today we chat with a dreamer who believes that food is that one medium which can erase all the boundaries. Belonging to a diversified indigenous culture, Kristi Kikon (@kristi_kikon) tells us about her story and her recipe Maggie Masala which has a touch of the traditional Naga style of cooking. INGREDIENTS Masala Maggie Eggs Cooking oil Finely chopped onion Red chilli powder Shredded chicken meat or any pre-cooked meat. (Optional) Mustard leaves or any other seasonal leaves of your liking HOW TO COOK Step 1: Cook the Maggie in boiling water without breaking it into two pieces – without the masala mix for about 60 seconds. Drain off the water and keep the Maggie and the leftover water separately aside. Step 2: (Optional) While the leftover water is still warm, it’s time to crack open an egg and give it a gentle whirl. Make sure not to beat the eggs too hard or else your soup will have chunks of egg white instead. Step 3: In a pan, heat the oil and sauté the onions till it turns …


A Chat with the Founders of “Project Otenga” – A Café in Ahmedabad that Brings Together Slow Design and NorthEastern Roots

Having a professional degree in designing may be one of the keys to conceptualize and define a structure but to be able to metamorphose it into a café of abstract comfort takes a little more than that. It takes persistence, determination and unsparing creativity to fill every corner with ingenious passion. For Kabyashree and Dayananda these elements came in together at the right time and with the right push to help them blossom their entrepreneurial journey that beautifully combines their passion, their design background and their roots Here’s a chat with the founders of Project Otenga, Ahmedabad  – Kabyashree Borgohain from Assam (extreme left) and Dayananda from Manipur (extreme right) . They talk about how the project evolved from a house café in Gandhinagar to a full-fledged space in the University campus in Ahmedabad. Here’s a little background on the founders A native of Assam, Kabyashree Borgohain is a design strategist, a gastronomical food researcher and chef, and an alumnus of the prestigious National Institute of Design, Gandhinagar . She also has a degree in Fashion and Lifestyle Accessories from and the …


A Recipe of Tekeli Pitha from the Kitchen of Assam

Tekeli or keteli pitha are rice cakes from Assam. They are called so because they are made by steaming them in a kettle (tekeli) lid. Traditionally a winter food (but great to have all year round), this is my favorite comfort food of all times, something I’ve been requesting for breakfast and evening snack since childhood.  Today’s recipe is submitted by Pari Hazarika (@flavourpalate). A dreamer with a head full of recipes, color palettes and a grubby feet prickling to take off to the next promising place to explore. Cooking time: 10-12 minutes Servings: 4-5 pitha on a medium sized kettle lid Ingredients: 1 cup short grained rice 1/2 cup fresh grated coconut 1/2 cup date palm jaggery (khejur gur) 2 tbsp toasted sesame seeds (optional) You will also need a kettle and two pieces of muslin, cheesecloth or other fine cloth suitable for culinary purposes. Method: Soak the rice for 2-4 hours, then spread it out on a newspaper. When the excess water has dried off, grind it as finely as possible Fill half …


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 .

Valentine’s Day Special Doughnuts Recipe

Ingredients All-purpose flour – 500gms Salt – 10gms Granulated sugar – 60gms Instant dry yeast – 15gms Soft butter – 50gms Egg – 3 nos Milk – 160ml Makes 10-12 doughnuts Preparation In a large bowl, combine lukewarm milk, yeast and sugar. Stir it lightly, and let it sit until the mixture is foamy. In a stand mixer with the paddle attachment, beat the egg, salt and soft butter. Add flour and the yeast mixture and combine until the dough pulls away from the sides of the bowl. Remove the dough from the mixer and transfer it to a floured surface and knead until smooth. Transfer the dough in a greased bowl, cover it with cling wrap and let it sit in a warm place until its size doubles. Roll the dough onto a floured surface to a ½ inch thickness. Cut out the dough with the help of a heart-shaped cutter and place it on a baking tray lined with grease-proof paper keeping plenty of space between each one. Let it rise in a …


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


Recipe | Fish Stew in mustard leaves

Ingredients: 4 pieces of fresh water fish ( Rohu has been used for this recipe) 1 bunch of mustard leaves 1 medium sized tomato 5 green chillies or 1 king chilli 1 inch of ginger 10 cloves of garlic 1/2 cup of bamboo shoot water Salt to taste Direction to cook: Chop the mustard greens roughly . Chop the tomato into 4 pieces . Heat a wok . Add the mustard greens and tomato to it . Cover for a minute . The green leaves and tomato will begin to water, forming a kind of puree . At this point ,add the roughly grinded ginger ,garlic and chopped chillies . Sauté for 5 minutes . Add 1/ 2 cup of water to the wok . Add salt to taste . Close the lid and let it simmer for 5 minutes .  Add the fish pieces and the bamboo shoot water . Stir with a ladle but be cautious so that the fish pieces don’t break. Close the lid and let it cook for 10 minutes …


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