All posts filed under: FOOD

Naga Food, Nagaland – NorthEast of India

A Chat With The Pastry Chef and Owner Behind A Dessert Cafe in Bangalore Called ‘The Humble Pie’

Published by Samyama

Mrudula Putcha, a 32-years-old pastry chef from Hyderabad, found her true calling much later in life. She started off as an electronics engineer and even went to the US for her masters in the field. But after returning to India, fate guided her towards her true passion! Her recently opened second branch of The Humble Pie is a testament of her hard work and immense passion. We had a conversation with her about her journey over a tasty chocolate tart!   Share with us, your journey towards becoming a pastry chef. Surprisingly, I always dreamt of being a chef. I remember discussing it openly for the first time when I was 17 but it took me another 10 years to truly materialise this dream. I went in a different direction — decided to pursue engineering and the thought of opening a cafe was buried in the back of mind.  After I finished my masters in Network engineering in The US and came back to India, I started my hunt for jobs. I was working for a …

Sweet Rush, A Cafe In Dimapur, Nagaland – The Perfect Place To Unwind And Have A Hearty Meal

Published by Kumti

The streets of Duncan Basti in Dimapur are sprawling with a variety of food joints – each of them bringing something new to the table. While exploring the place, we stumbled upon a quirky and cosy cafe, Sweet Rush, which instantly took our hearts away! The best time to head out to Duncan Basti is in the evenings when the streets are incredibly lively. There are two main streets that connect to Duncan, both of which are filled with a variety of intriguing restaurants, street food joints and comfy cafes. We were greeted with a wonderful weather, which is slowly getting cooler and all the more refreshing. Sweet Rush is located right opposite Fun Bowling. We got to try some delectable dishes and ice creams — they even sell homemade cookies! We truly recommend this eat-out to savour a good plate of shingju, relish a bowl of hot soup chow or simply sip on a cup of coffee. The options are endless. The cherry on the top is that all of this is quite reasonably priced, …

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#RECIPE | Ao Naga Dish ‘Amrusu’ by Kristi Kikon Murry

Published by Temsulong

Nutritious, filling and absolutely delicious, Amrusu is a staple in the traditional Ao cuisine. A meal on its own, it can be your go-to comfort food as well as a fancy dinner dish when served well. It’s basically rice porridge with protein. However, there are several versions of it where the protein is swapped out for meat, fermented bamboo shoot or dry fish/prawn. One of our readers, Kristi, shared with us the recipe which is a modern/popular version of Amrusu. Amrusu made with grounded rice and chicken by Kristi Kikon Murry She says, ‘This is a very special dish that was my grandmother taught me. The main ingredient here is the ground rice (preferably white rice) and for the meat you can either use chicken or pork innards. My Otsu (grandmother) usually makes the pork version with no spice but I added 2 fresh raja mircha (king chili) and a spoonful of bamboo shoot juice.” Kristi’s recipe is simple and is very suitable for beginner cooks. Enjoy! Ingredients: White rice (250gms) Chicken (1kg) Bamboo shoot …

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Recipe of Mizoram’s Favourite Dish ‘Bai’ – Made With The Stalks Of Cauliflower | by Priya Iyer

Published by Shanmi

Have you heard of a dish called ‘Bai’? “Bai is a kind of soup that hails from the exotic state of Mizoram. The state boasts of a number of indigenous leafy greens, many of which are unheard of and several of these greens are used in preparing Bai. Whatever vegetables are in season, find their way into Bai. Commonly used ingredients in Mizo kitchens like the king chilly, fermented mustard, are also used in making this soup. Today our friend Priya from Bangalore is going to show us her version of vegetarian Bai – made with stalks of Cauliflower. “If it is being served to non-vegetarians, pork sauce can be added. Bai is simple to prepare and very nutritious.” says Priya Recipe of Mizoram’s favourite dish, “Bai” – made with stalks of Cauliflower | contributed by Priya Iyer Ingredients : Water (5-6 cups) Baking soda (1/2 tbsp) Finely chopped cauliflower stalks + leaves + florets (2 cups) Beans (5-6 finely chopped) Potato (1) – peeled and finely chopped Green chillies (4, slit length-wise) Cooked rice …

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#RECIPE | Fried Silkworm Dish – A Naga Delicacy By Ayhunle Lorin From Nagaland

Published by Shanmi

At Roots & Leisure, Saturday means recipe! Our readers share their own tried and tested recipes with us from easy breakfasts to heavy dinners. Today we have Ayhunle Lorin from Nagaland with the recipe of delicious fried silkworm dish. She says, “Silkworm are widely consumed in Nagaland although it may not be everyone’s cup of tea. There are different ways to cook it, according to individual’s preferences. Here, I’ve boiled and fried them.” All it takes is some spices and silkworms to make this yummy dish. The recipe of fried silkworm dish, contributed by Ayhunle Lorin from Nagaland Ingredients : Silk Worm ( 1kg ) Chilli powder ( 3tbsp ) Turmeric powder ( 2tbsp ) Ginger and garlic paste ( 3tbsp ) Roasted Machingagutti powder ( 2tbsp ) Vinegar ( 2tbsp ) Green Chillies ( 10pc ) Oil (4-5 tbsp ) Salt to taste Preparations of the dish : Boil the Silkworm Cut it into small pieces Marinate with salt, turmeric powder, chilli powder, garlic, ginger, roasted machingagutti powder, vinegar and green chillies Heat the …

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Homemade Peach Yogurt With Muesli And Assorted Fruits By Ati Aier

Published by Shanmi

They say that one should not attend even the end of the world without a having a good breakfast. So here’s a great and healthy breakfast idea shared by Ati Aier from Kohima, Nagaland who now lives in Goa. Just grab the ingredients and toss them in a bowl! This is definitely the breakfast of champions!  Homemade peach yogurt with muesli and assorted fruits such as litchi, mango, cherry, avocado. Homemade peach yogurt with muesli and assorted fruits | by Ati Aier

rootsandleisure_ramennoodles

Recipe of Healthy Ramen Noodles With Meat And Vegetables by Ksh Donny From Manipur

Published by Shanmi

Saturday has arrived and we are excited to present our lovely readers another amazing food recipe once again! Today, we have a healthy and delicious Ramen noodles from one of our favourite recipe contributors, Ksh Donny from Manipur. She’s prepared the noodles on her own and added meat along with a variety of vegetables! Check out the step by step process of how she has prepared and presented the attractive looking and yummy Ramen noodles! Recipe of a Healthy Ramen Noodles with meat and vegetables by Ksh Donny from Manipur Step 1 : Ingredients to prepare Cabbage dumplings: 1 cup of minced chicken (or any meat) Garlic (2 tbsp) Ginger (2 tbsp) Chives/spring onion (1 cup) Grated carrot (1 cup) Salt and pepper to taste Cabbage (1) Preparations : Mix all ingredients and set aside. Steam/boil one full cabbage for 10 to 15 minutes to make it soft and foldable. Remove the leaf layer by layer. Place one tablespoon of mixed meat and fold it. Tie it with spring onion and steam for 15 to …

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Recipe Of ‘Smoked Pork Belly’ By Chon Jamang From Manipur

Published by Shanmi

We are excited as weekend arrived and once again it’s time to learn about yet another amazing food recipe! Today we have a dish, “Smoked Pork Belly”, contributed by Chon Jamang. She adds, “What is a Naga home without a pork dish! We love our pork and I, for one, love it more so when it’s smoked. The aged and smoked smell instantly brings you back home, wherever you may be.” Here in this dish, Chon has used few ingredients and prepared it in a simple method but the taste is to die for! Let’s find out everything below: “Smoked Pork Belly” dish contributed by Chon Jamang Ingredients: Smoked pork belly (cut in cubes) – 500gm Ginger and garlic paste (2-3 tbsp) Hao kasathei (local chili powder) – 50gm (more or less to your liking) Tomato (1) Oil Water (500ml) Salt to taste Preparation of the dish: Heat oil, just enough to saute the ginger garlic paste. Leave a smaller portion of the ginger garlic paste for later. Add smoked pork belly and cook in …

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#RECIPE | ‘Pan Fried Chicken Thigh With Purple Rice’ – By Thanyo Lungleng From Manipur

Published by Shanmi

Weekend’s here and it’s time for amazing food recipe once again! We are happy to have generous contributors to share their homemade delicacies with us every Saturday. Today, we present to you a special dish, ‘Pan fried chicken thigh served with purple rice’ – by Thanyo Lungleng, passionate cook and home baker from Manipur. She said her dish is inspired by famous Japanese Tori Katsu. Let’s find out! Thanyo’s dish ‘Pan fried Chicken thigh served with purple sticky rice’ inspired by Japanese Tori Katsu. Ingredients : Boneless chicken thigh (2 pieces) Sticky rice (2 cups) Butter (2 tbsp) Ginger and Garlic paste (2 tbsp) Red dried chilli (4) Coriander (1 gm) Salt to taste Directions to cook : STEP 1 : First marinate the boneless chicken thigh in salt, 1 tbsp paste of ginger and garlic overnight. Pan fry it in butter for about 20-30 mins on medium low heat (flip after every 5-10 mins) STEP 2 : For the sauce, add 1 tbsp of oil in a frying pan then add the ginger and garlic …

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Recipe of ‘Creamy Tuscan Salmon With Spinach’ by Raman Okram from Manipur

Published by Shanmi

Every Saturday is a delight for us as we get to share some of the most amazing recipes, contributed by our followers. We’re dedicating this Saturday to this deliciously easy recipe contributed by Raman Okram –  Creamy Salmon With Spinach. Raman hails from Manipur and has shared recipes with us before as well.  Recipe of ‘Creamy Tuscan Salmon with Spinach’ dish, contributed by Raman Okram from Manipur Ingredients: 1 Salmon fillet (seasoned with salt and pepper) Vegetable oil ( 1 tbsp ) Butter ( 1 tbsp ) Garlic ( 2-3 cloves ) Cherry tomatoes Bunch of spinach Salt and pepper to taste Cream ( 1/4 cup) Parmesan Herbs ( basil/rosemary/thyme ) Lime juice ( 1 tbsp ) Preparations of the dish : Heat the pan and add the vegetable oil Sear the salmon for about 3-4 minutes on all sides and set it aside Add butter, garlic, cherry tomatoes, spinach, and stir fry Add the salt and pepper to taste, then pour the cream over it and shred the Parmesan cheese on top (keep stirring) …