All posts filed under: RECIPES

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Recipe Of “Butter-Garlic Prawn” Dish By Irin Kashyap From Assam

If you are a seafood lover, this dish is the one for you. Today, we have butter-garlic prawn dish contributed by Irin Kashyap from Tezpur, Assam. This dish is one of the easiest and fastest recipe made with the least of ingredients. Irin is going to show us how it is done, so let’s find out!  The recipe of Butter-Garlic Prawn dish, contributed by Irin Kashyap from Tezpur, Assam. Ingredients : 250 gms of Prawn 1 whole garlic Coriander Butter Black pepper Salt Preparation of the dish : Mildly heat the pan, add 4-5 tbsp of butter so that enough butter is left to use as a sauce. Always cook in medium flame so that the butter does not burn. Add the chopped garlic, fry for a bit Add the prawns and fry for another 7-9 minutes Add salt to taste Sprinkle black pepper Once done, add the chopped coriander. And the delicious Butter-Garlic Prawn dish is ready to serve hot with a steam bowl of rice or with a chilled beer!

“Baked Eggs In Hash Brown With Bacon” For Breakfast With Raman Okram From Manipur

We have always been told that breakfast is the most important meal of the day as it kick starts our metabolism and helps energize our body, keeping us active and productive throughout the day. It is also important to carefully choose the right food to eat, something nutritious. So today, we have one from the many healthy breakfast items, “Baked eggs in hash brown with bacon” – contributed by Raman Okram, a student and a passionate cook from Manipur. “Hash brown is a dish made with chopped potatoes, typically with onions added. Make sure to squeeze all the juices out of potato and onion to get the crispy outer layer, then fry until brown. And what could be better than a hash brown topped with baked sunny side up. Also, the fun part of preparing this food is – you could either use bacon, sausage, ham or anything that you like for topping. Here, I have used fried bacon and garnished it with spring onion.” – Raman Okram “Baked eggs in hash brown with bacon” by Raman …

Recipe of Naga’s Favourite Pork Pickle | By Lilia Jimomi From Nagaland

  Most of us are aware by now about the popularity of pork dishes in Nagaland. You will find varieties of it in its many forms – smoked, fresh, cooked with bamboo shoot, axone (fermented soya beans) or pickled! Walk around Nagaland, and you will find meat pickles sold in almost every neighborhood shop [You can even buy them online on our shop]. Worthy to note that the locals residing outside the state, never misses to pack these pickles to take with them whenever they visit home. You can eat them with rice, sprinkle some over your favorite ramen or just eat it as a snack. No wonder it is the most favored meat item in Nagaland. So today, our contributor Lilia Jimomi from Nagaland is here to show us how to make the easiest naga pork pickle using simple ingredients. Let’s find out how! For those who would rather buy than make, you can buy meat pickles on our shop HERE. The recipe of Naga’s Famous Pork Pickle, contributed by Lilia Jimomi from Dimapur, …

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#RECIPE | Learn How to Make “Pitika” – Eggplant Chutney from Assam

This one is for the chutney lovers. Today we learn how to make an interesting roasted eggplant chutney called “Pitika”, contributed by Puravee Bordoloi from Assam –  a passionate home chef, and an advocate by profession.  Pitika is an eggplant chutney – a side dish that is almost always present in any authentic Assamese thali/platter. It’s a simple chutney that needs only a handful of ingredients, but has a mouthful of flavors. So let’s find out how to make this interesting chutney from Assam! Find out how to make the famous “Pitika” – an Assamese chutney prepared with egg plant, tomatoes, chilli and Coriander Ingredients : 1 Eggplant (Bigger eggplants are preferable) 1 medium Tomato 1 Onion  (finely chopped) 3-4 chillies (finely chopped) 1 tsp of mustard oil Fresh coriander leaves chopped Roasted sesame powder (optional) Salt to taste Ingredients for Assamese chutney “Pitika”  (L to R, clockwise): chopped coriander leaves, roasted eggplant, tomato, onion, chillies and ginger. Directions to Cook: Prick the eggplant with a fork and smear some oil all over it Now roast the eggplant and …

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RECIPE | Food Blogger Ksh Donny from Manipur Makes Japanese Onigirazu and Korean Kimbap using Local Black Rice

Today, we have food blogger Ksh Donny from Manipur show us how to make the famous Japanese Onigirazu (rice sandwich) and Korean Kimbap using black rice. A passionate foodie, Donny loves experimenting with food whenever she gets any free time. Through these recipes, she shares how different cultures come together for the love of rice – and how each have their own version of a rice snack (Now we know their names too!) So let’s find out what and how we are making 🙂 (Note from Donny “For the fillings, I have used both chicken sausage and tuna because these are my favorites, but you can use any filling you like; vegetarians can totally remove the meats – it’ll still be a healthy tasty treat.”) Food blogger from Manipur, Ksh Donny’s shares her version of Japanese Onigirazu and Korean Kimbap Using Local Black Rice. Ingredients : 3-4 sheets of Seaweed 250 gms Black rice 2 tbsp Sesame Oil 5-6 Eggs 2 Cucumbers 3-4 Carrots 10-12 slices of Radish Pickle 4-5 Chicken sausage 1 can of Tuna (~250 gm) …

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#RECIPE | Local Chicken Dish With Sun Dried Bambooshoot By Inali Jane Ayemi From Nagaland

Today’s recipe is a Local Chicken dish cooked with sun dried bamboo shoot, contributed by Inali Jane Ayemi from Nagaland. A home based baker, dessert caterer and an amazing cook, she has been generous enough to R&L by sharing her food recipes for the third time, today. So without any further delay, let’s find out how she has prepared yet another amazing version of her dish.. Local Chicken cooked with Sun dried bamboo shoot is a delicious dry dish contributed by Inali Jane Ayemi, a food blogger and an amazing cook from Nagaland. Ingredients : 1 whole Local Chicken A handful of sun dried Bamboo shoot (not the shredded brown ones we get in the market) Onion (3), Garlic (1 bulb), Ginger (an inch long) Tomatoes (3 medium sized fully riped) Chilli powder (1 tbsp) Culantros (5-6 leaves) A handful of Chives Sesame Oil (1 tbsp) Salt to taste Preparation of the dish : Fry the onion, garlic and ginger Once the onions are translucent, add chopped tomatoes Add the sundried bamboo shoot (after boiling …

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#RECIPE | Spicy Manipuri Pork Dish with Culantro “Burma Dhania”

Today’s recipe is a simple pork dish contributed by food blogger Kupatia Keishing from Manipur, in the Northeast of India. It’s a dry spicy dish that is easy to cook, and incorporates the unique and beautiful flavor of culantro – also known locally as “Burma dhania” in Manipur. This dish is usually made using smoked pork, but in this version, Kupatia uses fresh pork that is prepared to taste as flavorsome like smoked pork. Let us find out how! Scroll down below for the full recipe. Manipuri Spicy Pork Dish cooked with chili powder and Culantro Ingredients : 1 Kg Fresh Pork 4-5 tbsps of Local chili powder Culantr0 (local name “Burma Dhania”) 3-5 cloves of garlic 1 1/2 cups of hot water Salt to taste Directions to Cook: Wash the pork thoroughly – changing water until its clean Boil the pork with salt for about an hour and leave it overnight Cut the pork into 2-3″ cubes Now heat a deep pot, and dry fry the chili powder and salt until this mixture turns dark brown in …

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#RECIPE | Assamese Dish “Kusiyar Jalukia” – Spicy Eel Curry With Papaya by Dr. Geeta Dutta

When the weather is cold, a hot peppery curry of eel will help keep you warm. Add to that, eel is highly nutritious and recommended for people affected with anemia. Today’s dish is contributed by Dr. Geeta Dutta from Guwahati, Assam – a food lover and an enthusiastic home chef. The dishes that she prepares are guaranteed to be top in health, nutrition and flavor. Today we are happy to share the recipe for a spicy curry of Eel with papaya (popularly known as ‘Kusiyar Jalukia’ in Assam), contributed by Dr. Geeta from Assam. Read on to find out the ingredients and how to prepare this yummy dish to keep you warm this winter! Ingredients : 250 gms of eel, cut into cubes. 2 onions, grated. 1 papaya, cut into 3-inch size pieces. 1 teaspoon each of cumin and black pepper, grinded to a fine paste. 1 teaspoon of ginger garlic paste. 2 green chilies. 1 teaspoon turmeric powder. Salt to taste 3 teaspoons mustard oil. Directions to cook : Heat the mustard oil in a wok. Add …

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#RECIPE | Naga Dish – Smoked Pork With Intestines And Ginger Leaves – by Khevito Elvis Lee

Today’s delicious dish is contributed by Khevito Elvis Lee from Nagaland. He has used the combination of pork intestine and smoked pork, to infuse some of that extra smokey flavour. Ginger leaves are added to enhance the taste and aroma of the dish. Without further delay, let’s find out the ingredients of this yummy winter dish and get to prepping it for our own homemade meal! This recipe for Naga smoked pork with intestines and ginger leaves by Khevito is an aromatic, wholesome and hearty dish for a warm winter meal. Ingredients : 1-2 long pieces smoked pork Fresh pork intestine 1 teaspoon chili powder 6-7 dry chilies Naga ginger leaves 2 small pieces of ginger two small pieces chopped 6 -7 garlic cloves Around 2 pinch of Schezwan pepper powder (Khevito uses the Naga pepper which is called ‘mitchinga’) Salt to taste Preparation of the Pork Intestine : First clean the intestine thoroughly with lukewarm water, salt and lemon and rinse at least 7 to 8 times. This is to remove the smell. Boil the intestine …

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#RECIPE | Manipuri Dish – Spicy Fermented Pork with Escargot (Tharoi) .

Pork is one of northeast India’s most favourite meats. Whether it is smoked, fermented or cooked fresh, either way it tastes wonderful. Today, our contributor Thanyo Lungleng, a Tangkhul naga from Manipur shares the recipe for her version of “Spicy fermented pork with escargot”. The dish contains our favourite combination – fermented pork and escargot. It can never go wrong! One traditional cooking advice my mother always gave me was to always add the chili powder and ginger paste at the beginning of cooking and add the garlic paste seconds before turning off the heat. This really enhances the flavour and aroma of the dish.” – Thanyo Lungleng. Thanyo shares her recipe for a special dry dish, Spicy Fermented Pork and Escargot. Ingredients : A big piece of homemade fermented pork Escargot (Tharoi in Manipuri) Wild/long cilantro Ginger ground to a paste Garlic ground to a paste Chili powder (from Sirarakhong village, Ukhrul district) and salt to taste. Ingredients for Thanyo’s spicy fermented pork and escargot dish (L-R): Escargot, fermented pork, ginger, garlic, long cilantro, chili powder and …