All posts filed under: RECIPES

Recipe | Stink Beans and Smoked Beef Chutney

Here’s a snack/chutney made of smoked beef and the very popular stink beans aka Yongchak. East to make, but has a memorable unique taste. Try it! Ingredients: 1 thinly sliced Stinky beans (Yongchak) 2 pieces of smoked beef A handful of chameleon roots 4 leaves of sliced Lomba (Elsholtzia griffithii ) 1 small sliced onion A handful of coriander leaves 1 medium-sized sliced king chili 2 Roasted fermented fish 2 cloves of garlic Salt to taste Directions to cook: Mash garlic cloves using a mortar and pestle Add roasted fermented fish and mash Roast the smoked beef and shred it into pieces Mix stink beans, smoked beef, lomba, onion, chili and chameleon roots in a bowl Add the mashed garlic and fermented fish Add salt Mix it well and serve Stink Beans and Smoked Beef Chutney is ready to be served!

Recipe | Fish Stew in mustard leaves

Published by Roots & Leisure

Ingredients: 4 pieces of fresh water fish ( Rohu has been used for this recipe) 1 bunch of mustard leaves 1 medium sized tomato 5 green chillies or 1 king chilli 1 inch of ginger 10 cloves of garlic 1/2 cup of bamboo shoot water Salt to taste Direction to cook: Chop the mustard greens roughly . Chop the tomato into 4 pieces . Heat a wok . Add the mustard greens and tomato to it . Cover for a minute . The green leaves and tomato will begin to water, forming a kind of puree . At this point ,add the roughly grinded ginger ,garlic and chopped chillies . Sauté for 5 minutes . Add 1/ 2 cup of water to the wok . Add salt to taste . Close the lid and let it simmer for 5 minutes . Add the fish pieces and the bamboo shoot water . Stir with a ladle but be cautious so that the fish pieces don’t break. Close the lid and let it cook for 10 minutes …

Recipe | Fox Nut and Bitter Tomato Chutney

Published by Roots & Leisure

Ingredients: A small bowl of Fox Nut 3 Sliced bitter tomato 2 Roasted fermented fish 1 medium sized sliced King chilli 4 sliced Naga onion 2 garlic cloves Salt to taste A handful of coriander A handful of chameleon roots Direction to cook: Mash garlic gloves using a mortar and pestle Add roasted fermented fish and mash Mix fox nut, bitter tomato, naga garlic, chilli and chameleon roots in a bowl Add the mashed garlic and fermented fish Add salt Mix it well Garnish it with coriander leaves

Recipe of Exotic Naga Dish | Pork Cooked with Hornet’s Larvae

Published by Roots & Leisure

Naga Cuisine is known for it’s bold ingredients and hot spices (yes, we mean Raja Mircha/ Bhut Jolokia) Well today, we have a dish that has both these elements : a local dish made out of Hornet’s larvae, cooked with pork and raja mircha. Pelevotuo Solo, Owner of “Mom and I” Cafe, Kohima contributes this recipe, which is one of the most popular dishes in his cafe. Full recipe below: Prep Time: 15 mins; Cook Time: 1 hour Ingredients : 1kg diced pork meat 250 gms of hornet’s larvae 2 Raja marches or 10-12 dry red chillies 1 tbsp. minced ginger 20 gms fresh bamboo shoot Salt to taste Spices Used – Clockwise from Left (Photo below) : Fresh Bamboo Shoot, Ginger and Raja Mircha Directions to Cook: Cook the pork in 500ml of water and add salt to taste Add the larvae after 20 mins and let it cook for another 15 mins. Rinse the bambooshoot with hot water ( to decrease heavy sourness) Put the bambooshoot and dried chilly together and cook for about …

Recipe | Chocolate Raspberry Tart

Published by Imtee Jamir

Celebrating the festive season isn’t half as fun without some delicious desserts. Ring in the New Year with this super-indulgent Chocolate Raspberry Tart. Dark chocolate, cream cheese, icing sugar, heavy cream, it doesn’t get any better than this! What better way to start off the new year than with a slice of this divine chocolate tart, right? Today’s dessert recipe is contributed by our lovely friend, Kutshou Therie. Let’s get baking! Ingredients : For the shell: Plain Flour 1&1/2 cup Powdered sugar 1/2 cup Cinnamon powder 1/2 tsp Salted Butter 120g Baking powder 1/4th tsp Ice cold water 2tbsp For the filling: Dark chocolate 150g Heavy cream 270 ml Raspberry pie filling 200g Cream cheese 100g Icing sugar 2-3 tbsp For the topping: Few Raspberry or pomegranate kernels Method: Sift flour, cinnamon and baking powder together. Combine butter and powdered sugar in a large bowl and stir until evenly incorporated. Add the flour mixture and sprinkle ice cold water to make a soft dough. Roll the dough and place it over a 9-inch tart pan …

Naga Dish Recipe | Kidney Beans Curry With Napa

Published by Imtee Jamir

Today, we have a special authentic Naga dish prepared by Sungdi Imchen from Roots and Leisure team. It’s a simple, traditional and easy-to-cook homemade dish mixed with ‘Napa’ (Naga basil leaves), giving you that extra Naga-spice flavour in your mouth! Here’s your recipe guide to a quick, nutritious comfort food at its best: Fried Kidney Beans (‘Kholar’ beans) curry. Ingredients : 1 large tomato 1 medium onion 4-5 green chillies Napa (Naga basil leaves) 2 cups kholar beans ( Naga kidney beans) Salt (to taste) Directions to Cook: Pressure cook the kholar beans, and let it cool Sauté the onion, tomatoes and chillies, for about 10-15 mins. Now add the kholar beans and cook in low flame for a few minutes When the onion and tomatoes are tender enough, put in the Naga basil leaves (Napa) and let it simmer for another 5-10 mins. Your savoury kholar beans dish is now ready to serve. Enjoy it with a hot, steaming bowl of rice! Bon appétit! Hit Like, Share and Subscribe to Roots and Leisure on Youtube …

Recipe | Smoked Pork with Asian Spices – Cooked Naga Style over a Fireplace

Published by Roots & Leisure

Christmas is a great time to visit Nagaland. It is filled with the joyous spirit of Christmas, Weddings, the excitement of the young folks visiting their hometown for the holidays and many other celebrations – and all of these involve lots of food and merry cooking! Today we have a pork recipe from one of our founders – Sungdi’s (outdoor) kitchen; it’s a pork recipe that will have you wishing you were there right beside her – to enjoy the cooking process and of course, to taste the delicious-looking dish! Here’s the recipe of a pork dish cooked in a Naga outdoor kitchen with Asian spices for a lovely twist in flavour. Enjoy! Prep time: 15-20 mins. Cook time: 1 hour (approx.) Ingredients: Smoked pork Onions Green chilly Soya Sauce Barbecue sauce Green chilly sauce Chilly powder Ginger garlic Tomato Capsicum Directions to cook: Pre-cook the smoked pork in salt and water. (Water quantity should be just midway to the pork level) For the sauce: Sauté the tomatoes till it turns soft and brown. Then put in ginger, …

RootsandLeisure_Recipe_AppleCinnamonCake

Recipe | Eggless Apple Cinnamon Cake

Published by Imtee Jamir

Feeling the Christmas spirit yet? Celebrate this holiday season with a heavenly rich and moist apple cinnamon cake! We have a special sweet treat for you guys which you can prepare this festive season with your friends and family. All you need to make this cake are a few simple ingredients and steps to follow, a festive mood and some Christmas cheer!  Our recipe today is contributed by one of R&L’s lovely followers, Tribeni Pegu (@thenomnomlady). Scroll down to learn how to prepare this delicious delight! Ingredients: 1 apple, skinned and diced 1&1/2 cups flour 1 tsp baking powder 1/2 tsp salt 1 tbsp cinnamon powder 1/2 cup brown sugar 1/2 cup butter 1 cup granulated sugar 3/4 cup milk 1 tsp vanilla essence Process: Step 1: Butter the cake mould/loaf pan with a brush and dust it with flour and keep it aside. Step 2: For the cinnamon mix: Mix brown sugar and cinnamon powder in a bowl and keep it aside. Step 3: For the dry mix: Sieve through flour, baking powder and …

Recipe | Nepali Sel Roti

Published by Imtee Jamir

Sel Roti, a delicious traditional Nepali fried delight, mostly prepared as a festive snack during Dashain and Tihar in Nepal and Darjeeling. It is essentially a fried sweet bread prepared using pounded rice, flour, butter, milk and a mixture of fennel seed (saunf) and cardamom for flavoring. Simple yet delectable. Today’s recipe is contributed by our lovely people at PaliGhar from Kalimpong. The making of this snack is a skill and an art in itself. Let’s get started on how it’s made! Prep time: 1 hour Cook time: 15-20 minutes Ingredients: Rice: 1 kg Maida (flour): 100 gms Sugar: 100 gms Butter: 100 gms Milk: 1 cup Water: 1 cup Oil: 1 litre Sael roti masala: mixture of saunf (fennel seeds) and cardamom Directions to cook: Soak the rice for a minimum of 3 hours. Drain and pound it into fine powder. Sieve the powdered rice. Mix the rice powder with maida (flour), sugar, butter, and masala thoroughly and then add milk to make a semi-thick batter. Use a deep frying pan to heat oil. Once the oil is …

Recipe | Manipuri Dish: Paan( Colocasia/Arbi) Eromba

Published by Imtee Jamir

Eromba is one of the most popular dishes Manipuris prepare for their lunch/dinner. It is a local-favourite dish, enjoyed by people from other parts of Northeast as well. It’s usually made with boiled vegetables mashed with ngari (fermented fish) and chillies. Vegetables like yongchak (tree beans), soibum (bamboo shoots), yendem (buckwheat), belandri (lady’s finger), lafu (banana stem) and Paan (colocasia/arbi) are commonly used to make different varieties of eromba. Our recipe today, is the Paan (colocasia/arbi) eromba contributed by our lovely R&L follower, Impala Ayekpam. This is a simple dish you can easily make using ingredients available around your kitchen! Paan (Colocasia/Arbi) Eromba Prep Time: 10 mins Cooking Time: 15-20 mins Ingredients: 250gm of Paan/colocasia/arbi (washed and peeled) 10-12 Dried red chillies/1-2 king chillies (whichever is preferred) 5-6 Ngari/fermented fish 2-3 smoked fish (optional) Salt to taste. Garnish : Fresh 1/2 u-morok/ghost pepper (thinly sliced) and Spring onions/corrainder (chopped) Directions to cook: Add 4-5 cups of water in a pressure cooker and boil the arbi and chillies. Let it whistle for about 4-5 times Cool it down and drain the water Roast the …