All posts filed under: FOOD

Naga Food, Nagaland – NorthEast of India

rootsandleisure_sticky rice roti

Recipe of ‘Sticky Rice Roti’ – Nagaland’s Favorite Tea-Time Snack

Published by Roots & Leisure

A cherished noontime activity among locals in Nagaland is to get together on the balcony and enjoy a hot cup of tea, with family members and neighbors. Tea is often accompanied by biscuits from the local bakeries or homemade snacks.  ‘Sticky rice’ roti is a popular afternoon tea-time snack, made of sticky rice. Some make them crispy, while others prefer them soft and chewy.  Ingredients: Sticky Rice Flour – 2 Cups (measuring cup used, 1 cup = 250 ml) Sugar – 3 Teaspoon Salt – 1/2 Teaspoon Water – as required Pinch of Baking Soda Oil for deep frying Directions to Make: Mix the sticky rice flour, salt, baking soda, and sugar in a bowl and mix well. Add water – 2-3 tablespoons at a time and knead well to form a dough. Adjust the water quantity such that the dough is not too soft; keep the dough a little stiff and tight. Divide the dough into small palm-sized rolls, and then flatten into small circles. (Make sure the thickness is medium, else it won’t …

rootsandleisure_NagaSoup

Naga Soup |Simple Herb Soup

Published by Roots & Leisure

Great food are usually those that are simplest to make. Today – we have the recipe of a soup made out of a herb called Elsholtzia blanda (The Ao tribes call it ‘NAPA’). Not only is it easy to make, but it’s also a comfort food with an amazing flavor. So shall we get started? Ingredients: Serving (2-4) 8-10 Cherry tomatoes (Sliced) 1-2 Green chilly  2-3 stalks of dried Napa (Elsholtzia blanda) 500 ml water Salt to taste Cooking time : 15 minutes Directions: 1. In a medium sized stockpot, put in the sliced tomatoes , chilly and water and bring it to a boil till the ingredients are cooked. 2.Mash the ingredients with a heavy wooden spoon or a tool like shown below 3. Once all the ingredients are mashed, put in the Napa (Elsholtzia blanda)  and cover the stockpot. Cook for 5 minutes. Serve hot.

Roots and Leisure_fresh produce

Fresh Produce from my Kitchen Garden

Published by Features Writer

After years of studying and working outside of Nagaland, coming back home has brought me closer to the ‘green thumb’ revolution here. It’s just so refreshing to see people cooking fresh vegetables  – plucked straight from their kitchen garden. We love our greens! It’s by far, one of the best craft I’ve learnt as it makes me connected with something that our ancestors thrived upon, and is still alive today. Growing fresh vegetables in your backyard is also super therapeutic and is so satisfying to see a tiny seed grow into fresh produce.  I already feel fit and healthy! So go on . . . grow something and share your experiences.

RootsandLeisure_Recipe

Naga Dish | Snail and Smoked Pork

Published by Roots & Leisure

Thanks to a generous food-loving human being for sharing this recipe featuring two of our favourites in one dish : Snails (we call it ‘hamok‘ in Nagamese) and smoked pork.  Ingredients: 2  large Potatoes 1 head Naga garlic 1 medium-sized Naga Ginger 5-8 Naga dried red chilly/Green Chilly 4 tablespoon of fermented bamboo shoot 1 large tomato 1/2 cup chopped coriander 1  kilo of smoked pork 1 kilo of  fresh snail 1 medium onion/Spring onions Directions to cook: Soak the snails in clear water for 48 hrs (so that they cleanse themselves). Change the water every 24 hours. Prepare the snails: Smack the pointed end of the snail with a spoon so that the flavors of the spices go inside. Put all the ingredients together in a heavy lid < aluminum> pot/pressure cooker and cook for about 45 minutes to 1 hr. Serve with Rice or Rice Beer. Bon appetit!

Something Sour

Published by Features Writer

This is the season to go sour and all kinds of exotic organic diet. Spring is definitely the favourite here and one of my favourite is ‘kojanjang’. More so because it takes me back to my childhood days visiting my grandparents. Don’t we all have those things that are reminders of certain something? It’s usually eaten after (a large) meal because one is so stuffed with food that it’s ideal to have something sour to help ease the digestion. It looks like those pointy tomatoes, holds a huge seed, not very fleshy but just the right bite of extra sour. Some of us even have it pickled or dried during the off seasons. So, should you pass by here, don’t miss out on this one.

My Evenings with Amonar Tea from Nagaland

Published by Roots & Leisure

The rain just doesn’t seem to want to stop today. Probably, the gloomiest day so far for 2016. We never have such days in Dimapur because it’s always sunny and sweaty. But nobody is complaining here. Infact such lovely weather calls (differently for everyone) for a large cup of love . . . lovers call for cuddles, grandma calls for repairing her hen coop, while I call for Chai. We were already going for our third cup of Chai when we decided to try the Amonar ‘Pik A Cha’ which means black tea (in Nagamese). And We LOVED it!! It didn’t come as strong but it’s got a tempting smell and a sublime taste. Delightful for the taste buds. [Fun Fact: Black tea* is like dessert for Nagas after a meal] . Also I found out though a friend that we can now buy Amonar tea online! Just go to www.placesoforigin.in [link here]. Let me pour another cup – this time, let me try the lemongrass flavored green tea . .