All posts filed under: RECIPES

#Recipe | Khuvie Chutney Made With Tomato & Meat

Published by Menule Chirhah

Whenever you’re in a hurry but need to prepare a meal, simply make this spicy and tasteful Khuvie chutney. This simple recipe is a lifesaver for most people who don’t have enough time to cook extravagant dishes. The ‘Khuvie Chutney’ is a well known chutney and is mostly enjoyed with simple dishes like dal, or boiled curries. Read below to learn how to make the it. Ingredients you’ll need : 1 or more King Chilli (depending on your spice intake) 1 tree tomato 4-5 stalks of spring onions (khuvie) Shredded dried meat Salt to taste Directions to make : You can either roast the tree tomato or keep it raw. If you choose to roast it, roast the tree tomato over the stove, or the fireplace. Do not let it burn or over roast it. Keep it slightly raw, so that you get its flavour. Shred the dried meat into pieces and keep it in a bowl. Cut the spring onions into slightly smaller pieces. Crush the King Chilli with the added salt, until it …

#RECIPE| Learn How To Make Traditional Naga Maize Tea

Published by Menule Chirhah

In the cold winters, all we need is a warm cup of tea to ease the chilly weather, right? We have the perfect tea recipe right here. The maize tea is enjoyed by the Naga people and is mostly served when a visitor comes by. It is also a famous drink in village gatherings or meetings, enjoyed by both the young and old alike, and is popularised by the Chakhesang tribe of Nagaland. Learn how to make the maize tea: Ingredients you’ll need: Pounded maize Sugar (optional) Water Directions to cook: Pound the maize. You can find pounded maize in the market as well. Adjust the water quantity according to how sticky you want the Maize tea to be. Less quantity of water, will make the tea more sticky and more quantity of water will give a thinner texture. You can add sugar to the tea in order for the tea to be sweet. Boil the pounded maize until it is fully cooked. After the maize is tender you can turn the stove off. Be …

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Assamese Fish Recipe | Masor Jhul with Kala Jeera (Nigella Seeds)

Published by Neha Fernandez

If you are tired of cooking fish the same way, and with that familiar taste, then we have just the right recipe for you. Our friend Antara Boruah – a recipe developer from Assam, is going to make a pretty interesting fish dish using Nigella Seeds (kalonji or kala jeera). A flavorsome dish that has “a beautiful earthy flavor, a soothing breeze of fresh air with bold and beautiful spices.” – as described by the master herself. Let’s start cooking! INGREDIENTS: Fish 350 gms 3tbsp Nigella Seeds (kalonji or kala jeera) Black pepper 1/2 tbsp Garlic 1 regular bulb whole Green Chillies 4 slit Salt to taste Lemon juice 2 tbsp Mustard oil. Enough to shallow fry the fish and an additional 2 tbsp. Turmeric 1 tbsp Mint leaves for garnish Steps to cook: Marinate the fish with salt and turmeric. Make a smooth paste of Nigella seeds, garlic and black pepper. Make sure there are no coarse grains in the paste. Shallow fry the fish in mustard oil till half done. Add 2 tbsp oil to …

#RECIPE | Manipuri Smoked Fish Curry Recipe by Kupatia Keishing

Published by Kumti

Weekends are the perfect time for family gatherings and dinners, and what better way to treat your loved ones than with a delicious meal? Today, we have Kupatia Keishing from Manipur, who will be sharing his simple and easy recipe for smoked fish curry. Simple to make, and easily one of our favorites go-to fish chutney/curry. INGREDIENTS Smoked fish Potatoes Onion Tomatoes Garlic Ginger Coriander leaves Cilantro leaves (Burma Dhania). Directions to Cook: Stir fry some finely chopped onions until they turn golden brown. Add half a teaspoon of turmeric powder. Add the chopped potatoes and fry for about 7 minutes with some green chilies (if necessary). Add tomato slices and roughly pounded garlic and stir fry for about 5 minutes, with a teaspoon full of chilly powder, and salt to taste. After a couple of minutes add water and ginger and let it boil for about 10 minutes. Take some pieces of potato and mash them to make a thick gravy. Add the finely cut or shredded pieces of smoked fish and cilantro leaves, …

#RECIPE | Urad Dal Pakodas, an Exclusive Pahadi Recipe For Festivals by Navendu Raturi

Published by Samyama

We are excited to present to you today, ‘Urad dal ki Pakodi’, all the way from the Uttarakhand. Our Recipe maker Navendu Raturi is a doctor and social worker living in Dehradun. He originally belongs to the Pauri Garhwal District of Uttarakhand. Since it is the festive season of Diwali – he has given an exclusive recipe to the R&L team to help us share the festival spirit with a Garhwali festival essential. Navendu holds his culture dear, even though he was in Mumbai for work for a few years he couldn’t stay away from the mountains and it’s culture, to stay rooted he began his Instagram page @insta_pahadi and avidly showcases the pahadi culture, food and tradition of Uttarakhand. ‘Urad dal ki pakodi’ is a tasty treat made on every auspicious occasion – marriages, birthdays, Mundan, and also Diwali. Urad is considered an auspicious grain in Uttarakhand. Therefore a celebration is never complete without a little bit of a binge. Ingredients (Serves: 4, Total Time: 20 mins) 3 cups of split urad dal with cover …

#RECIPE | Axone With Smoked Pork and Perilla by Avi Rochill

Published by Kumti

Festive season is just about to kick in and preparing a delicious meal is almost every household’s ritual! Today we have a delicious axone recipe with smoked pork and perilla by Avi Rochill. This recipe uses a traditional Naga ingredient to create a sumptuous meal that’s ideal for when you want to treat yourself or even when you have guests over! Ingredients : 4 medium sized smoked pork (500 grams) 1/2 or 1 full slab of axone (depending on how thick you want the curry to be) 10 to 15 pieces of local green chillies 1 large juicy red tomato 15 pieces of sichuan pepper (roasted and pounded) Perilla seeds (40mg- roasted and pounded) Salt to taste 1. In thick bottomed pot, add all the ingredients together except for the perilla seeds. Add just enough water to cover the meat and slow cook in a medium flame. 2. Add the pounded perilla seeds once the meat is half cooked ( around 15 mins approx). 3. Keep adding water in small quantities until the meat …

#RECIPE | Kerala-Style Fish Curry by Akhila Shekhar from the ‘Pepper Delight’ Blog

Published by Samyama

Today, we have an authentic Keralan recipe by Akhila Shekhar. Thengapaal Ozicha Meen Curry or Kerala-Style Fish Curry is a rich recipe to balance out your lazy Saturday! Akhila discovered her passion for food only after she got married to her husband, Praveen, the critique for her recipes! When they shifted from India to live in Missouri, USA, she started her blog, Pepper Delight, to improve her culinary skills, learn food styling, and master food photography. Pepper Delight was made to spread a love for cooking and showcase how easily authentic dishes can be made at home with a focus on native spices. Black pepper is Akhila’s favorite and is a spice native to Kerala, but at the same time, pepper is a global spice and resonates with dishes throughout the world. So, the name Pepper Delight aptly summed up the vision of her blog – staying true to her roots yet not limiting herself in her exploration. “All authentic Kerala dishes evoke fond memories, but fish recipes like today’s recipe, Thengapaal Ozicha Meen Curry …

#RECIPE | Spicy Naga Fried Pork by Lilia Jimomi

Published by Kumti

Introducing a special recipe for today, brought to you by Lilia Jimomi, an esteemed food enthusiast who manages an exclusive Instagram food account. For the first time ever, she is sharing her favorite recipe: Spicy Naga Fried Pork! This dish incorporates traditional Naga ingredients, resulting in an explosion of flavors. The best part is that it requires minimal ingredients and can be prepared quickly, allowing you to enjoy a delightful Naga meal in just a matter of minutes. Ingredients 1 kg sliced pork 1 tablespoon paprika 3 tablespoons coarse-ground local chili powder 2 cups water 1 tablespoon ground Zanthoxylum powder (roasted in a pan for a few minutes before grinding) Salt to taste Roasted Zanthoxylum powder and local chili powder Instructions Fill a cooking pot with water and place the pork inside. Turn on the stove; add salt and paprika for color. Bring the water to a boil, then cover the pot and simmer gently until the pork becomes tender. If needed, add small amounts of water as required. Once the pork is tender, remove …

Recipe of ‘Karela(Bittergourd) Channa Dal Sabzi’ By Cardiologist Dr Nimrata Kaur From Rampur, UP

Published by Samyama

Hello everyone! Today we are trying something new. While we always see food as a sort of indulgence, we are here today with an interesting health recipe which uses one of the most nutritious vegetables, bitter gourd, contributed by Dr Nimrata Kaur, a full-time cardiologist based in Rampur, Uttar Pradesh. She runs her own blog where she shares interesting recipes that are super healthy. Her idea is to make simple tweaks to everyday cooking. Like omitting refined sugars, using low-oil techniques, using healthier and fresher ingredients and more. Today, she is sharing the recipe of one of her favourites – Dry Karela-Channa Dal Sabzi (Bittergourd Lentil Curry). “I lived in Delhi all my life and shifted to Rampur only after my marriage. Karela used to be a vegetable I never got close to because of its bitterness. One day for lunch, I had this delicious preparation made by my mother-in-law. I asked her what the vegetable was and that’s when I got to know it was karelas. I would have never guessed! They were not …