All posts filed under: FOOD

Naga Food, Nagaland – NorthEast of India

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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 …

#Recipe| Smoked Pork and Beef With Mushroom Recipe For New Year Special

Published by Nara Longkumer

It’s a new year, and with New Year celebrations, good food is a must! This New Year, we got some mouth-watering smoked meat recipe which we’re sure you’ll enjoy. Read below to learn the recipe and make some for yourself this year. Ingredients: 2 cups of smoked beef and pork (chopped) 2 Tomatoes (chopped) 8-9 sliced green chillies 7-8 spring garlic 1/2 cup chopped garlic 1/4 cup fermented bamboo-shoot water 1 cup oyster mushroom (or any mushroom of your choice) How to cook: Put all the ingredients (except the spring garlic) in a pot. Add 3 cups of water. Add salt to taste Cook till all the water reduces. Add spring garlic. Let it cook over low flame for about 5 minutes. Remove from heat.

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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 …

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#Recipe | Wai Wai Snack With Chickpeas

Published by Nara Longkumer

Wai Wai always comes in handy when you want to try out new recipes. It never disappoints, whether it’s cooking or savouring it. Today we have another Wai Wai recipe contributed by Rachel, which you can make easily at the comforts of your home with easily available ingredients. It makes for an easy yet delicious snack for any time of the day. Ingredients: 1 Waiwai 1 King Chilli 1 Tomato Half an Onion Chickpeas Carrots(Optional) How to make: Soak chickpeas overnight Slice onion, tomato, and carrots. Crush the King Chilli. Fry the onion, tomato, and carrot together for 5 mins. Put the crushed king chilli in and fry for 1 minute. Put chickpeas in. Fry for 10 mins. Keep stirring. Take out from heat. Crush waiwai, mix with the fried ingredients and enjoy.  

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#Recipe | Khuvie Chutney Made With Tomato & Meat

Published by Menule Chirhah

Whenever you’re in a hurry but need to prepare a meal, simply make this spicy and tasteful Khuvie chutney. This simple recipe is a lifesaver for most people who don’t have enough time to cook extravagant dishes. The ‘Khuvie Chutney’ is a well known chutney and is mostly enjoyed with simple dishes like dal, or boiled curries. Read below to learn how to make the it. 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 …

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#RECIPE| Learn How To Make Traditional Naga Maize Tea

Published by Menule Chirhah

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

Published by Menule Chirhah

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

Published by Kumti

Elna Yepthomi’s journey to becoming a chef at one of the well-known clubs in Canberra, Australia, is truly inspiring. According to Elna, much like any other art form, culinary art requires practice, sacrifice, and devotion. Originally from Nagaland, she studied Hotel Management in Kolkata and went on to learn cheffing at the prestigious Le Cordon Bleu in Australia. Through her experiences with cooking, Elna has learned a great deal about life and art. In her pursuit of making a mark in the culinary world, she has developed an even deeper love for her Naga culture and food. “As a Naga chef and proud representative of the Nagas, I see the influence of my roots in my cooking. The majority of international chefs have little knowledge about our local ingredients. This gives me the opportunity to promote our Naga food here,” says Elna. We chat with Chef Elna Yepthomi from Nagaland to know more about her journey, how she incorporates her Naga culture into her work, and her experiences working as a chef in Australia.  R&L: …

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Assamese Fish Recipe | Masor Jhul with Kala Jeera (Nigella Seeds)

Published by Neha Fernandez

If you are tired of cooking fish the same way, and with that familiar taste, then we have just the right recipe for you. Our friend Antara Boruah – a recipe developer from Assam, is going to make a pretty interesting fish dish using Nigella Seeds (kalonji or kala jeera). A flavorsome dish that has “a beautiful earthy flavor, a soothing breeze of fresh air with bold and beautiful spices.” – as described by the master herself. Let’s start cooking! INGREDIENTS: Fish 350 gms 3tbsp Nigella Seeds (kalonji or kala jeera)  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 an additional 2 tbsp. Turmeric 1 tbsp Mint leaves for garnish Steps to cook: Marinate the fish with salt and turmeric. Make a smooth paste of Nigella seeds, garlic and black pepper. Make sure there are no coarse grains in the paste. Shallow fry the fish in mustard oil till half done. Add 2 tbsp oil to …