All posts filed under: RECIPES

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#RECIPE | Korean Kimchi Recipe by Imkong from Dimapur, Nagaland

Published by Kumti

Sometimes the best dishes are the easiest to make! Today we have one such recipe called Korean Kimchi. Contributed by Mr Imkong, the dish requires a few simple ingredients and sauces. Healthy and easy-to-cook, we use napa cabbage, carrots, and other vegetables along with rice flour to make it. This is definitely going to win hearts!  Ingredients  2. 5 kg of Napa cabbage, cut into 2 or 3 inches  2 carrots, cut into matchstick strips  2 radish, cut into matchstick strips Spring onions White onions Chives Garlic Ginger Chilli powder  Salt  Sticky rice flour(can either use plain flour) Sugar  Fish sauce Instructions 1. Cut the cabbage and wash it thoroughly with clean water, add one and a half cup of salt and mix it thoroughly and marinate it for at least 3 hours or more. Don’t forget to toss it every 20 or 30 minutes and drain the excess water it gives out as it gets marinated in the salt. After it has been marinated, again wash it thoroughly with water and squish out all …

Recipe of ‘Poosanikai Mor Kootu’ made with Ash-Gourd, Coconut and Yogurt – a Family Recipe From Tamil Nadu, by Preethi Venkatram

Published by Samyama

Saturday is here and we have another exciting family recipe all the way from Tamil Nadu! Contributed by Preethi Venkatram, our dish of the day is called Poosanikai Mor Kootu or Ash gourd, coconut and yoghurt curry. Preethi discovered her talent for cooking when she shifted to North Carolina, USA. She started her blog ‘cookingwithpree’. A mother to 2 kids, she hopes that one day she can pass it on to her children just as her mother and aunt passed on their recipe books to her. Her blog focuses on simple and easy vegetarian recipes with vegan options. She has a knack for experimenting with different cuisines while keeping them healthy. Pree says, “I don’t believe in cooking separately for kids and adults, so all my recipes will be kid-friendly, with no compromise on taste for the adults as well.”  Mor Kootu has always been one of Pree’s favourite yoghurt-based recipes from the Tambram cuisine. Her mother paired it with a spicy Vathal Kuzhambu and rice and used white pumpkins as the main ingredient. The …

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#RECIPE | 5 Recipes from Famous Naga Chef and Owner of ‘Saucy Joes’, Joel Basumatari

Published by Local Foodie

With Saturday, comes the time for exclusive R&L recipes but today, we’ve made it a little more special by sharing 5 recipes with you , straight from the kitchen of the famous Naga chef, Joel Basumatari. Joel is a master of Naga cuisine and has his own line of organic sauces, ‘Saucy Joes’, which are largely made using indigenous items and use no artificial preservatives. These sauces were launched and became a hit at Hornbill Festival ’17.  Chef Joel hopes that through them, he can represent the Naga cuisine around the world. He believes that with local cuisines taking on the world, we will be able to create opportunities and jobs for farmers and youths. R&L got a chance to learn the recipes of his signature dishes, which use the unique sauces from Saucy Joes. We’ve got everything from salads to desserts on our blog. Keep scrolling! 1.Squash and Mango Salad Ingredients— 1 medium sized squash cut into julienne 1 small carrot cut into julienne 1 tablespoon of roasted perilla seeds (powdered) 1 tablespoon of …

Recipe of Bhindi ‘Ambil Khatta’ from Western Odisha, by Food Blogger Priyanka Panda

Published by Samyama

Our guest contributor today is a 25-year-old food blogger Priyanka Panda from Sambalpur, Odisha. She runs a food blog on Instagram called ‘Treasure of Food’, to help spread her Odia culture through culinary experiences and recipes. With us today, she shares her favourite comfort food called Ambil. She has grown up eating this delicious bhindi (okra) and curd-based recipe. This dish is particularly famous in Western Odisha. There are more than a hundred versions of ‘Ambil Khatta’! Today, we are going to cook Priyanka’s personal favourite version which is made with Bhindi or Bhendi (okra), ‘Bhendi Ambil Khatta’. “This dish does require a bit of attention to get the taste and consistency right but my grandma has helped me perfect it, so i’ll be sharing all the added tips as well.” ~ Priyanka. Ingredients: (serves 4, prep time – 10 minutes) 8-10 pieces of Bhindis or okras 2-3 tomatoes – diced 1/2 a cup of curd 2-3 tbsp of besan or chickpea flour 1/2 tsp turmeric 1/4 tsp red chilli powder 2 tbsp of vegetable …

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#RECIPE | Traditional Naga Delicacy, Pork Innards, by Lilia Jimomi

Published by Temsulong

Pork innards hold a cherished place in Naga cuisine, enjoyed for their rich flavors and unique cooking methods worldwide. Today, we’re excited to bring you an authentic Naga-style preparation of this local favorite. Join us as Lilia Jimomi, hailing from Dimapur, generously shares her family’s treasured recipe for pork innards. It’s a delectable choice for those special weekend dinners! Lilia reminisces, “In our childhood, the anticipation of special occasions meant one thing: the arrival of freshly reared pork for our family. It became a cherished ritual to prepare the pork innards or pork blood as a prelude to the main feast. This moment was truly exceptional as we relished our favorite part of the pig—the innards, never sourced from the market.” Now we have all grown up, are married, and have our own families. So many things have changed except our love for pork innards— the special family meal before the main feast at home. There are many ways to cook the innards. And I’m glad to be sharing one of my favorite recipes with …

#Recipe | Drumstick And Raw Mango Curry By Lubna Karim From Guntur, Andhra Pradesh

Published by Samyama

Lubna Karim from Guntur, Andhra Pradesh, started her own food blog ‘Yummy Food’ to journal the recipes she created. Looking at the brilliant response she got from readers, she went on to devote herself full-time into creating recipes, food styling and food photography.  To kick start our weekend, Lubna brings to us one of her most personal recipes. It’s a traditional Andhra recipe made with fresh seasonal ingredients — Drumstick and Raw Mango Curry or Sojni ki Munagakaya Mamidikaya Pulusu. This recipe was passed down from her mother-in-law, whom she bonds over cooking!  Authentic Andhra Cuisine is usually vegetarian/vegan and known for its combination of tanginess and spices. The raw green mangoes available in Andhra during summers have that special sharp-flavour which, when absorbed by the drumstick, tastes extremely delicious. INGREDIENTS: 3 drumsticks (munagakaya), peeled and cut into 3” inch long even pieces 1 onion, finely sliced ½ medium sized raw mango (mamidikaya), peeled and cut into cubes 2 green chilies cut into half 1 tbsp red chili powder ½ tbsp turmeric powder ¼ tbsp …

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#RECIPE | Desi-Manipuri Fusion Chicken Curry ‘Yen Thongba’ by Robinson Ningombam

Published by Temsulong

Yen thongba is a chicken curry dish from Manipur brought to us by one of our readers, Robinson Ningombam, who has put his own spin on the traditional Meitei recipe. He says, “It is one of my favourite recipes as it involves a fusion of both desi spices and traditional Manipuri ingredients. Whenever I am in Delhi, I cook this chicken curry. It isn’t as tasty as the one I make in Manipur because the ingredients I get in the city is different from the organic ingredients I get back at home. Nevertheless, I am always reminded of home whenever I cook it, even though I am miles away. All my friends, including my non-north east friends, really like this particular style of chicken. “ It’s a great story of how food-cultures from different parts of India are blended into one and we are able to come together to share something yummy. Enjoy!  Cooking Yen Thongba, with potatoes and spring onions.   Ingredients— 700 g country chicken. Washed and Chopped (young organic chicken is highly …

#RECIPE | Spicy Bengali Dish ‘Gondhoraj Mutton’ by Arijit Dey, from Kolkata

Published by Samyama

Today we’re bringing to you a dish all the way from Kolkata called  ‘Gondhoraj Mutton’! It’s a perfect dish to enjoy your weekend with! The recipe was shared by Arijit Dey, a Kolkata based fashion designer by profession and a passionate cook. He uses a special ingredient called Gondhoraj to make this dish, which is a native lime of Bengal.  Arijit says he has always had a passion for food and his happiest moments have mostly been around food. Whether it was enjoying Gondhoraj Mutton with his family on Sundays or learning about food and culture from locals while traveling. This love is also what inspires him to share stories and recipes from different cultures with people! It’s as delicious as it looks! Gondhoraj lime can be easily found in online shops. The specialty of this lime is its fragrance and mellow flavour. You can also use kaffir lime leaves – but make sure to use it in lesser quantity as it has an overpowering taste compared to Gondhoraj.  Ingredients: Mutton (1kg) Yogurt (200 gms)   …

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#RECIPE | Ao Naga Dish ‘Amrusu’ by Kristi Kikon Murry

Published by Temsulong

Nutritious, filling and absolutely delicious, Amrusu is a staple in the traditional Ao cuisine. A meal on its own, it can be your go-to comfort food as well as a fancy dinner dish when served well. It’s basically rice porridge with protein. However, there are several versions of it where the protein is swapped out for meat, fermented bamboo shoot or dry fish/prawn. One of our readers, Kristi, shared with us the recipe which is a modern/popular version of Amrusu. Amrusu made with grounded rice and chicken by Kristi Kikon Murry She says, ‘This is a very special dish that was my grandmother taught me. The main ingredient here is the ground rice (preferably white rice) and for the meat you can either use chicken or pork innards. My Otsu (grandmother) usually makes the pork version with no spice but I added 2 fresh raja mircha (king chili) and a spoonful of bamboo shoot juice.” Kristi’s recipe is simple and is very suitable for beginner cooks. Enjoy! Ingredients: White rice (250gms) Chicken (1kg) Bamboo shoot …

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Recipe of Mizoram’s Favourite Dish ‘Bai’ – Made With The Stalks Of Cauliflower | by Priya Iyer

Published by Shanmi

Have you heard of a dish called ‘Bai’? “Bai is a kind of soup that hails from the exotic state of Mizoram. The state boasts of a number of indigenous leafy greens, many of which are unheard of and several of these greens are used in preparing Bai. Whatever vegetables are in season, find their way into Bai. Commonly used ingredients in Mizo kitchens like the king chilly, fermented mustard, are also used in making this soup. Today our friend Priya from Bangalore is going to show us her version of vegetarian Bai – made with stalks of Cauliflower. “If it is being served to non-vegetarians, pork sauce can be added. Bai is simple to prepare and very nutritious.” says Priya Recipe of Mizoram’s favourite dish, “Bai” – made with stalks of Cauliflower | contributed by Priya Iyer Ingredients : Water (5-6 cups) Baking soda (1/2 tbsp) Finely chopped cauliflower stalks + leaves + florets (2 cups) Beans (5-6 finely chopped) Potato (1) – peeled and finely chopped Green chillies (4, slit length-wise) Cooked rice …