All posts filed under: RECIPES

RootsandLeisure_PorkBambooTube

Recipe | Assamese Style Pork in a Bamboo Tube

Published by Pooja Ghose

Presenting another delectable recipe for all the pork lovers, cooked in the traditional Assamese style using bamboo tubes. The fresh raw essence and aroma of the bamboo gives the dish a very local smoky flavor, with the use of fresh garden herbs, cooked over the traditional Assamese mud stove. So let’s try it out! Pork cooked in bamboo tubes in traditional Assamese style. Ingredients : Pork – 1 kg Ginger- Garlic paste – 3 tbsp A handful of mint leaves Cilantro 3-4 leaves Red chilli (5-6) or king chilli (bhoot jolokia) 1 nos. Salt according to taste Raw bamboo shoot 50-100g (optional) Two bamboo tubes (better if the bamboo is from hilly region) Banana leaves Directions to cook : Chop the pork into medium sized pieces, wash thoroughly and keep it aside. Crush the mint into a paste type consistency. Next, mix the pork with ginger-garlic paste, mint paste, chillies and cilantro and keep aside for 10 mins (bamboo shoot can also be mixed). The marinated pork is now ready to be stuffed inside the …

RootsandLeisure_smoked posk

Recipe | Smoked Pork with Akhuni and Black Sesame Seeds

Published by Elika Awomi

Here is a Naga pork recipe contributed by R&L reader Elika. It’s another super delicious smoked pork recipe – with the aroma of axone and sesame seeds. Easy to cook, but will leave an unforgettable taste for a long time! Smoked pork cooked with Axone (fermented soya beans), and Sesame seeds. Best served with Rice. Ingredients: 1/2 kg Smoked pork (cut into 1″ cubes) 2 tbsps of Black sesame seeds 1 tbsp Axone 4-5 gloves of garlic 1″ Naga ginger 1 tbsp Red chilly powder Salt to taste Directions to cook: Roast the diced smoked pork in it’s own fat till there is enough oil coming out to cook the rest of the ingredients. Add salt, garlic, red chilly powder and cook till the meat is almost ready. In a separate pan, roast black sesame seeds and roughly pound them. Now add the sesame seeds and axone/akhuni (fermented soya beans) to the meat and cook for about 10-15 minutes. Garnish with a bit of roughly pounded Naga ginger and serve. Serve hot with steamed/boiled rice. Bon …

RootsandLeisure_Recipe

Recipe of Galho – Yummy Rice Dish from Nagaland

Published by kesangunuo

In Naga households, no meal is complete without rice, whether it’s lunch or dinner, or any snack in between, like rice roti or the hugely popular ‘Galho.’ Galho is a savory mix of rice, vegetables, and various types of meat, originally created by the Angami Naga tribe and now a beloved local favorite. If you’re interested in trying it out, it’s a simple dish to make, with all the ingredients easily available in any Naga kitchen. So why not give it a go and add a taste of Naga cuisine to your palate? Ingredients: 200 gms Rice 500 gms of smoked Beef/Pork 1 tablespoon of Axone (Fermented Soybean) Chopped pumpkin/squash leaves (or any green leafy vegetable) Ground green chilies (qty according to your preferred heat level) 500 ml water (or more, as required) Salt to taste Directions to Cook : Put water, axone, and ground green chilies into a pot and cook it for 5 minutes. Add salt to taste. Next, add the smoked beef/pork  (1/2″ cubes) into the pot and cook together for another …

RootsandLeisure_CoconutSemolinaBarfi

Recipe | Easy to Cook Semolina Coconut Barfi

Published by Musky Miris

Today’s recipe comes from our reader, Musky. It’s an original recipe of a sweet dish – Coconut Semolina Barfi. A personal favorite of the contributor and one that requires simple ingredients and is hassle free to prepare. So let’s get started! Ingredients: 1 and ½ cups Shredded Coconut 2 cups Semolina 1 cup Sugar 2 and ½ cups Warm Water 3 tablespoons Oil or melted Ghee An array of Dry Fruits (Cashew nuts, dried dates, dried coconut, Kishmish, Almonds) Cherry – for Garnish   Directions to Cook : In a pan, heat the shredded coconut along with half a cup of sugar – until the sugar melts, and the coconut acquires a translucent color. Set it aside. Heat a wok, pour oil and add the semolina. Fry until the semolina turns a golden brown color. Put the flame on low heat, and add the dry fruits and the coconut-sugar mix. Mix it well and cook for 1-2 minutes. Keep stirring continuously. Add another half a cup of the sugar and mix well. Add the warm …

RootsandLeisure_SnailWithPork

Recipe of Snail Dish – Naga Style

Published by kesangunuo

  Here’s a recipe that is loved by the locals in Nagaland. This dish is made of snails (called ‘hamok‘ in Nagamese), local beans and fresh pork.  INGREDIENTS: Snail (200 grams) Pork (1 kg) Beans (20-25 ) Ginger Garlic (10 cloves) Salt to taste Dried red chillies (15-20) PREPARATION: Soak the snails in clean water for 48 hrs (so that they cleanse themselves). Change the water every 24 hours. Rinse the snails thoroughly before cooking (use a clean brush to clean the shells if necessary) With a spoon, tap the pointed end of the snail to make a hole, so that the spices can go inside while cooking. Make a paste out the red chilies, ginger, and garlic DIRECTIONS TO COOK: Cook the pork till tender in a pressure cooker (30-35 mins) In another pot, put the (cooked) pork, the hamok (snail), and the chilli-garlic-ginger paste Pour some water, and let it cook for 30-40 mins Lastly, put the beans and cook them for 5-10 minutes, put water if required. Serve with warm steamed rice …

RootsandLeisure_MangoChutney

Recipe | Hot and Sweet Mango Chutney – Assamese Style

Published by Musky Miris

Summer is officially here, and mangoes are again making an appearance everywhere. Today, our reader and Creator Musky Miris, wants to share her mother’s specialty, and a household favorite : a chutney made of raw mangoes.  Ingredients: 4 raw Mangoes 1 cup Jaggery 1 teaspoon Ginger extract 4-5 Green Chillies 4 Bay leaves 4 tablespoons Mustard oil ½ teaspoon Turmeric Salt to taste Preparation: Wash and peel the mangoes. Slice them thinly and discard the seeds. Finely chop the chillies Wash and peel the ginger, mash it in a mortar-pestle. Squeeze the mashed ginger to extract the juice. Directions to cook: In a wok, heat the mustard oil. As the oil heats up, put in the bay leaves. Add the sliced mangoes to the wok. Put in the turmeric, chillies and salt. Stir well, in full (gas) flame and allow the mangoes to cook and blend in with the rest of the ingredients – in the form of a paste (initial caramelization). Stir occasionally. Add the ginger extract and the jaggery. Stir well. Lower the heat …

RootsandLeisure_MachihanChutney

Recipe of Machihan | Naga Chutney Made with Bitter Gourd.

Published by kesangunuo

Today, we have a chutney recipe straight from the kitchen of the Lotha tribe in Nagaland. Our Naga friends have already guessed it – yes, it’s the famous ‘Machihan’ chutney, famously prepared by our Lotha friends. Machihan chutney is made with simple ingredients and is pretty straightforward to make. Its distinctive flavor, with a hint of bitterness, comes from the unique combination of bitter gourd and dried fish. This chutney has the power to transform any simple meal into an unforgettable one. So, grab your bitter gourds, brinjals, dried fish, and king chilies, and let’s get started! Machihan, a popular chutney prepared by the Lotha tribes in Nagaland has a strong appetizing flavor through a harmonious blend of bitter gourd, brinjals, and dried fish. Ingredients: 3 big tomatoes 20 green chilies 2 dried fish 3 local brinjals 2 big karela (bitter gourd) salt to taste Preparing the Ingredients:  Wash the dried fish thoroughly in warm water – changing the water 3-4 times. You may remove the head portion, with bones and gills. Do not forget …

RootsandLeisure_BrownOnionEggCurry

Recipe | Egg Curry With Brown Onions

Published by kesangunuo

  Today we are sharing the recipe of the most popular ‘egg curry’ – straight from a Naga kitchen. Anyone who is looking for a quick and wholesome homemade meal, this may be your tastiest option yet.  So let’s get cooking!  Ingredients: Mustard oil (as required) 3 eggs 2 medium size onions (thinly sliced) 1 medium tomato (Sliced) 1 capsicum (sliced) 100 gms curd 2 tablespoons of ghee 2 tsps Black pepper powder 2 tsps turmeric powder 1 tsp sugar 1 tablespoon of ginger paste 2 tsps veg masala Directions to Cook: Pour some oil in a pan, and lightly fry the boiled eggs (whole). After 2-3 mins, take out the eggs Heat the mustard oil in a pan, and put the sliced capsicums and tomatoes, and stir them well until soft. Take them out and make it into a paste Now add the curd, turmeric powder, vegetable masala, tomato  & capsicum paste, ghee and sugar. Mix them well Add the slighly fried boiled eggs, and season with salt and pepper Cover and cook for 15-20 minutes In another pan, heat …

RootsandLeisure_ArrowRootPickle

Recipe | Indian Arrowroot Flower Chutney – Naga Style

Published by kesangunuo

We bet you are going to love this unique yet simple chutney recipe today at lunch, made with arrowroot flowers and raja mircha. INGREDIENTS: Two medium sized potatoes Axone (fermented soya bean) 8-11 cloves of garlic Indian arrow root flower 6-8 cherry tomatoes 2 king chillies Salt to taste DIRECTIONS TO COOK: Boil water in a pot and put all the ingredients except the arrowroot flower Clean the arrowroot flowers under running water, and shred them into thin strips and put it in the pot – along with the other ingredients Boil until the water dries up. Once the water is dried up, take out the ingredients and mash them together Add salt to taste, and mix well Chutney is ready to be served. Serve with Rice Contributed by Rokonuo

RootsandLeisure_IndianPennywortSalad

Recipe | Pennywort Salad – Naga Style

Published by kesangunuo

Any fans of Pennywort leaves? It’s known to be a medicinal plant – native to India and China, and is consumed across Asia especially India, Burma, Thailand. In Nagaland as well, the local people make salads out of these leaves. So today, we are sharing a salad recipe made with Pennywort leaves mixed with peanuts. Ingredients you’ll need: 200 grams of Indian Pennywort leaves 100 grams of peanuts 5-10 Green chillies 2 medium sized onions. 6-8 Cherry tomatoes. Salt to taste. Directions: Wash the pennywort leaves in running water, and make sure it’s thoroughly cleaned. Heat the pan and put a little oil and fry the peanuts for a minute or two. Chop the leaves into small pieces (1”) and keep them aside Finely chop the onions, chilies and tomatoes Next, grind the peanuts. Do not make it too fine – keep it coarse Add all the ingredients together in a bowl and mix it well. Add salt (as per your taste) The salad is ready to be served.   Serve the fresh salad with any …