All posts filed under: RECIPES

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Naga Dish | Stewed Chicken in Bamboo Shoot

Published by Vilme

It’s already Friday, and what better way to kick off the weekend than by trying out something new in your kitchen? We have a super simple recipe challenge for you! Meet Vilme, a loving husband and father who enjoys cooking at home. He takes charge of most of the cooking duties, with his wife assisting him by chopping ingredients and cleaning the dishes afterward. In many Naga households, it’s common to see men actively participating in kitchen chores and cooking. Today he shares a super simple chicken recipe that is a favorite with his family – Chicken stew with bamboo shoots. Ingredients: 1 whole chicken, cut roughly into 1″ pieces 5 cloves of garlic 5 dried red chilies 2″ – 3″ ginger 1 medium-sized tomato 1/2 teaspoon of Ajinomoto salt 3 tablespoons of bamboo shoot juice A handful of chives or spring onions Salt to taste Directions: Cut the Chicken into medium-sized pieces. Place the chicken in a large pot and add water. Cover pot and bring it to boil for 15 mins Add the …

RootsandLeisure_Recipe

Recipe | Smoked Pork and Kidney Beans Salad

Published by Elvis Khevito Lee

Today we chat up with restaurateur Elvis Khevito –  owner of Hornbill Cafe, Delhi. Lee is here to share with us the recipe of ‘Ki Baa’ – a favourite of his customers. Ki Paa | Kidney Beans salad with Smoked pork – an original recipe of the Khiamniungan tribe, Nagaland Ingredients : Handful Red kidney beans 5 gm Ginger 8-10 Green chilies Coriander leaves 8-10 Cooked Smoked pork Directions: First boil the kidney beans and set it aside. Then cut the cooked smoked pork into small pieces Ground the ginger and chop the chilies. Mix the smoked Pork, kidney beans,the grounded ginger and green chilly together along with some coriander leaves and salt to taste . Mix them well together and preheat them in a microwave at 180° for about 2 mins. Serve Warm.  

Rootsandleisure_recipes

Naga Dish | Steam Fish in Bamboo shoot

Published by Roots & Leisure

This Naga style Steamed Fish is an authentic and simple dish that can be found on a lot of home dinner tables. It’s such an easy and delicious way to prepare fish. Just make sure you buy a good fresh fish. We hope you will try it soon in your homes too! Ingredients : 8 red dried chilly 5 cloves of garlic 1 whole fresh fish <approx. 1 kilogram>  (Here, we have used Rohu; commonly called the Ruee, Rui or Tapra.) 2 tablespoon of bamboo shoot juice 500 ml of water Salt to taste Directions: Clean the Fish and cut it into uniform medium size slices as seen in the picture. Put the fish in a wok / saucepan with all the ingredients together , cover and bring it to boil. The dish is ready when the water dries up. Once it is done, make sure you keep the lid open for the dish to cool down. Best served when its cooled or the morning after. Serve with rice.

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Recipe of ‘Sticky Rice Roti’ – Nagaland’s Favorite Tea-Time Snack

Published by Roots & Leisure

A cherished noontime activity among locals in Nagaland is to get together on the balcony and enjoy a hot cup of tea, with family members and neighbors. Tea is often accompanied by biscuits from the local bakeries or homemade snacks.  ‘Sticky rice’ roti is a popular afternoon tea-time snack, made of sticky rice. Some make them crispy, while others prefer them soft and chewy.  Ingredients: Sticky Rice Flour – 2 Cups (measuring cup used, 1 cup = 250 ml) Sugar – 3 Teaspoon Salt – 1/2 Teaspoon Water – as required Pinch of Baking Soda Oil for deep frying Directions to Make: Mix the sticky rice flour, salt, baking soda, and sugar in a bowl and mix well. Add water – 2-3 tablespoons at a time and knead well to form a dough. Adjust the water quantity such that the dough is not too soft; keep the dough a little stiff and tight. Divide the dough into small palm-sized rolls, and then flatten into small circles. (Make sure the thickness is medium, else it won’t …

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Naga Soup |Simple Herb Soup

Published by Roots & Leisure

Great food are usually those that are simplest to make. Today – we have the recipe of a soup made out of a herb called Elsholtzia blanda (The Ao tribes call it ‘NAPA’). Not only is it easy to make, but it’s also a comfort food with an amazing flavor. So shall we get started? Ingredients: Serving (2-4) 8-10 Cherry tomatoes (Sliced) 1-2 Green chilly  2-3 stalks of dried Napa (Elsholtzia blanda) 500 ml water Salt to taste Cooking time : 15 minutes Directions: 1. In a medium sized stockpot, put in the sliced tomatoes , chilly and water and bring it to a boil till the ingredients are cooked. 2.Mash the ingredients with a heavy wooden spoon or a tool like shown below 3. Once all the ingredients are mashed, put in the Napa (Elsholtzia blanda)  and cover the stockpot. Cook for 5 minutes. Serve hot.

RootsandLeisure_Recipe

Naga Dish | Snail and Smoked Pork

Published by Roots & Leisure

Thanks to a generous food-loving human being for sharing this recipe featuring two of our favourites in one dish : Snails (we call it ‘hamok‘ in Nagamese) and smoked pork.  Ingredients: 2  large Potatoes 1 head Naga garlic 1 medium-sized Naga Ginger 5-8 Naga dried red chilly/Green Chilly 4 tablespoon of fermented bamboo shoot 1 large tomato 1/2 cup chopped coriander 1  kilo of smoked pork 1 kilo of  fresh snail 1 medium onion/Spring onions Directions to cook: Soak the snails in clear water for 48 hrs (so that they cleanse themselves). Change the water every 24 hours. Prepare the snails: Smack the pointed end of the snail with a spoon so that the flavors of the spices go inside. Put all the ingredients together in a heavy lid < aluminum> pot/pressure cooker and cook for about 45 minutes to 1 hr. Serve with Rice or Rice Beer. Bon appetit!