All posts filed under: NAGALAND

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

Published by Kristi Kikon

Today we present to you your weekend recipe Traditionally Cooked Naga Styled Ilish Maas prepared by one of our favorite Recipe contributors, 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 bamboo shoot 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 Directions to Cook: 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 …

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

Published by Kumti

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 …

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A Cakey Bakey Chat With Evao Ngullie – A Passionate Baker From Nagaland

Published by Asmita Das

Meet Evao Ngullie – a self-sufficient and self-taught woman who has turned her hobby into a successful business. With her passion for food and baking, she now delights people with her homemade cakes and desserts. Starting at the young age of 12, Evao has honed her skills and now brings joy to many through her delicious creations. Let’s hear from Evao herself about her journey.  R&L: Hi Evao, please introduce yourself  Evao: Hi, my name is Mhabeni Evao Ngullie. I grew up in Kohima but at present, I’m staying in Dimapur, Nagaland. After my Graduation in Commerce, I planned to take up a culinary course but I ended up being an accounts manager in Dimapur. Since then, I have been managing my work and my love for baking and cooking. I suppose like most people, I am compelled to balance my work and passion. So far, it’s working out well for me. R&L: We’d love to hear more about your wonderful baking journey. Could you share some details about it with us? Evao: This baking …

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

Published 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 …

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A Visit to the Traditional House in Zhavame Village, Nagaland

Published by Roots & Leisure

“We are sitting against the backdrop of a traditional house in Zhavame village under Phek district, adorned with wood carvings that signify the owner of the house has performed the ‘Feast of Merit‘ several times, the highest social status in the olden days. It’s a beautiful reminder of our rich cultural heritage. On colder days, it’s common for village folks to sit around the fire in the frontage of the house, share stories and discuss issues, reminding us that even in the midst of broken hopes and dreams, warmth and kindness can still be found.” ~ Rita Krocha Rita Krocha and friends sitting around a fire inside a traditional house in Zhavame village, Nagaland

Art Is Where His Passion Lies – Meet the Courageous Kekhrie Khamo

Published by Roots & Leisure

“In art, there is no need for color; I see only light and shade. Give me a crayon, and I will paint your portrait” ~ Francisco Goya Kekhrie Khamo from Kohima is an alliteration in itself to define the spectacular art that he creates through portraits and images he conjures on the canvas. Leaping from an academic-centric space into a world of artistic connection, was the courage he first drew. Now he draws images and hopes to inspire people from his art. Meet the 21-year-old who dares to draw. Share a little bit about who you are, where you’re from and what you’ve been up to? My name is Kekhrie Khamo and I am from Kohima, Nagaland. I am 21 years old and I am currently pursuing my Degree in Animation at Dr. Beltran’s School of Animation and Visual Wonder, Bangalore. My passion lies in art. Anything and everything related to art. It wasn’t easy pursuing my passion at an initial stage. I come from a small town and it is only natural that parents …

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A Chat with Pelenuo Yhome – The Architect from Nagaland with a Musical Soul

Published by Roots & Leisure

  “Will you go with me to the ends of the earth.Where we will build a story, a story that will last” ~ An excerpt from Pelenuo’s song You feel a certain kind of ease and calm when listening to Pelenuo’s song ‘Build A Story’, her first single. We catch up with this architect from Srishti Institute of Art, Design & Technology, Bangalore to talk about her foray into music and how she got started. Hi Pelenuo, say something about yourself 🙂 My name is Pelenuo, and I am from Nagaland. I am an architect graduate from Srishti Institute of Art, Design & Technology, Bangalore. So I am home now in Nagaland working as an architect/interior designer in Dimapur. Besides my work, I also love food, sneakers ( I like walking and sneakers are the best shoes ever!)  and of course music! I’m a fan of singer, Taya Smith and my favourite genre is country music. Those that follow the north-east music scene on Instagram, would most probably  have heard of Jonathan Yhome. He’s my younger brother and he plays …

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“Aten Really is a no-rule-applies-to-me Person” | Kids in Nagaland Pose for a Photo

Published by Roots & Leisure

“Aten really is a “no-rule-applies-to-me” person. She just got that wallet as a gift from her dad (honestly, I don’t even know what kind of a gift is that – for a kid! lol) but she adores her dad 🙂 The moment she saw me, she showed off her wallet and what’s inside. She has lots of paper (maybe she thinks money is paper – and vice versa) and one 10 rupee note. Her mom wanted to take a photo of the three of them : Aten,  her older brother (middle) and their cousin. But she was not in the mood to pose at all – unlike her brother who’s always ready for a click. Her mom finally got her to pose by promising a jelly candy afterward. But she doesn’t look convinced. LOL” ~ Sungdi

Valentine’s Day Special Doughnuts Recipe

Published by Roots & Leisure

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 …