All posts filed under: RECIPES

rootsandleisure_recipe_eel_with_papaya

#RECIPE | Assamese Dish “Kusiyar Jalukia” – Spicy Eel Curry With Papaya by Dr. Geeta Dutta

Published by Dr. Geeta Dutta

When the weather is cold, a hot peppery curry of eel will help keep you warm. Add to that, eel is highly nutritious and recommended for people affected with anemia. Today’s dish is contributed by Dr. Geeta Dutta from Guwahati, Assam – a food lover and an enthusiastic home chef. The dishes that she prepares are guaranteed to be top in health, nutrition and flavor. Today we are happy to share the recipe for a spicy curry of Eel with papaya (popularly known as ‘Kusiyar Jalukia’ in Assam), contributed by Dr. Geeta from Assam. Read on to find out the ingredients and how to prepare this yummy dish to keep you warm this winter! Ingredients : 250 gms of eel, cut into cubes. 2 onions, grated. 1 papaya, cut into 3-inch size pieces. 1 teaspoon each of cumin and black pepper, grinded to a fine paste. 1 teaspoon of ginger garlic paste. 2 green chilies. 1 teaspoon turmeric powder. Salt to taste 3 teaspoons mustard oil. Directions to cook : Heat the mustard oil in a wok. Add …

rootsandleisure_smokedpork_porkintestine

Recipe of Smoked Pork With Intestines And Ginger Leaves – by Khevito Elvis Lee

Published by Shanmi

Today, we’ve got a delicious recipe to share with you, courtesy of our friend Khevito Elvis Lee from Nagaland. He’s come up with a tasty combination of pork intestine and smoked pork, giving it a delightful smoky flavor. And you know what makes it even better? Adding ginger leaves enhances the dish’s taste and aroma. So, without any delay, let’s take a look at the ingredients for this yummy winter dish and start preparing it for a cozy homemade meal of our own! Naga smoked pork with intestines and ginger leaves Ingredients : 1-2 long pieces of smoked pork Fresh pork intestine 1 teaspoon chili powder 6-7 dry chilies Naga ginger leaves 2 small pieces of ginger two small pieces chopped 6 -7 garlic cloves Around 2 pinches of Schezwan pepper powder (Khevito uses the Naga pepper which is called ‘mitchinga’) Salt to taste Preparation of the Pork Intestine : First clean the intestine thoroughly with lukewarm water, salt, and lemon, and rinse at least 7 to 8 times. This is to remove the smell. …

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#RECIPE | Manipuri Dish – Spicy Fermented Pork with Escargot (Tharoi) .

Published by Shanmi

Pork is the go-to meat in most parts of Northeast India. Whether smoked, fermented, or cooked fresh, it consistently delivers exceptional flavor. Alongside pork, another local delicacy is the snail, also known as escargot or ‘Tharoi’ in Manipuri. Today, our contributor Thanyo Lungleng, a Tangkhul Naga from Manipur, shares her home recipe for Tharoi—a spicy preparation featuring escargot cooked with fermented pork. Talk about a star dish! “One traditional tip my mother always shared was to add chili powder and ginger paste at the beginning of cooking, and then incorporate the garlic paste just before turning off the heat. This method truly enhances the flavor and aroma of the dish.” — Thanyo Lungleng Spicy Fermented Pork and Escargot by Thanyo Lungleng Ingredients : A big piece of homemade fermented pork Escargot (Tharoi in Manipuri) Wild/long cilantro Ginger ground to a paste Garlic ground to a paste Chili powder (from Sirarakhong village, Ukhrul district) Salt to taste. Ingredients (L-R): Escargot, fermented pork, ginger, garlic, long cilantro, chili powder and salt. Directions to cook : Add the …

rootsandleisure_aloo65

#RECIPE | Potato Lovers Will Love This Popular South Indian Dish – “Aloo 65”

Published by Shanmi

It is said that there are more than 4000 varieties of potatoes in the world, and is the fifth most important crop worldwide. Numbers and facts aside, how many of us here are potato lovers? Don’t we agree that most meals would be incomplete in the absence of potatoes? Irrespective of which culture we come from, potatoes are an important ingredient in most kitchens.  Today, we have a popular South Indian dish – Aloo 65 – contributed by Abhishek from Nepal. It is inspired by the world-famous Chicken 65, a spicy deep-fried chicken dish. Abhishek uses potatoes instead of chicken so that his vegetarian friends can also enjoy the yummy spices and crispy texture. Let’s find out how to prepare this dish! Aloo 65 is the vegetarian version of the world-famous South Indian dish, Chicken 65. It’s crunchy, spicy, and deep fried so it’s bound to be ever so comforting at any time of the day, as a quick mid-day snack or as a side dish to a homemade thali. Ingredients : 5-6 potatoes, boiled and …

rootsandleisure_stickyricekheer

Recipe of the Famous ‘Black Rice Kheer’ from Manipur

Published by Shanmi

Sticky rice is enjoyed in many forms in the northeastern region – often as an afternoon or evening snack. You can make sticky rice roti and enjoy it with a hot cup of tea, or simply add your favorite chutney to some pressure-cooked rice and relish it. Today’s recipe is an interesting sweet dish  – ‘Sticky rice kheer or pudding’  that is very popular in Manipur. Locals love to make this at home especially during the winter and rainy seasons. Recipe below! Manipuri Sticky Rice Kheer Ingredients : A bowl of sticky rice – both black and white in equal proportion A glass of milk Two tablespoons of sugar Dry coconuts and almond Cardamom – 2-4 pieces Bayleaf Mixture of black and white sticky rice. Flavoring ingredients (Clockwise from Left): Dry coconut, Cardamom Bayleaf and Almonds Directions to Cook: Saute the dry coconut, bay leaf, and cardamons with two tbsps of butter in a cooker (where the kheer is going to be made) Wash the sticky rice (2-3 times) and put the rice into the cooker …

rootsandleisure_shingjurecipe

#Recipe | Quick and Easy Way To Make Manipur’s Favourite Salad Dish “Shingju”

Published by Shanmi

“Shingju” is an all-time favorite salad dish/snack of Manipur. Made with a hearty variety of green vegetables and local spices, it makes for a delicious and healthy accompaniment to your meal, or as a refreshing afternoon or evening snack. Its unique taste is courtesy of the fermented fish which is the main flavor and texture component of this recipe. and of course, king chili, perilla seeds (thoiding in Manipuri), and chickpeas powder also adds their special touch. Shanmi from Imphal shares her version of the famous Manipuri “Shingju.” Our mouths are watering just looking at the photos! Let’s find out how we can whip up some in our kitchens right away! Full recipe below Shingju is a Manipuri salad dish made with easy-to-find ingredients from the kitchen garden – comprising of local vegetables and spices, and fermented fish. Today we learn how to make this popular dish from Manipur. Ingredients: Half a cabbage Green leafy vegetables. Here, we have used the chameleon plant and its roots, onion leaves, pea shoots, wild mint, coriander, etc. 1 cup of …

Rootsandleisure_Anishi Pork

Recipe of “Naga Pork with Anishi” Cooked Traditionally in a Clay Pot

Published by Vilina

Today we have an authentic Ao Naga dish cooked over a fireplace in a Naga kitchen. It’s a pork dish cooked with Anishi (dried Colocasia leaves), Sichuan pepper “Michinga leaves” and napa. Made in traditional style in a clay pot, it is a flavorsome dish to be relished with a hot plate of rice and some chutney – a typical Naga meal. Read on to get the full recipe [Video included – at the bottom]. Ao Naga Dish | Pork with Anishi Ingredients 1 Kg Fresh pork (cut into 1″ pieces)  1 big Tomato 5-6 dried red chilies 3-4 Anishi cakes (Dried cakes made of Colocasia leaves) A handful of Sichuan Pepper Leaves “Michinga Leaves” Napa Clay Pot ( if you don’t have a clay pot, you can use a regular deep vessel and cook over gas) Ingredients (Clockwise from Left): Sichuan pepper leaves, Tomato, Dried Red Chillies, Napa, and Anishi cakes This Ao Naga Pork Dish is Prepared in a Clay Pot Directions to Prepare the Pork: Cut the pork into 1” chunks and dry fry in a deep …

rootsandleisure_recipe

Spicy Korean Hot Pot Cooked Naga Style With Leftover Rice and Smoked Pork

Published by Miss Aier

Hot pots are a super popular dish all over Asia. Meat, fish, vegetables, tofu and noodles or rice are generally put into a pot of hot and simmering broth and cooked right at the table. Our contributor Miss Aier from Nagaland has a soft spot for Korean and Japanese cuisines and this particular ‘Spicy Hot Pot’ dish, inspired by the same, is great for a homecooked lunch for yourself, or with friends or a family dinner party. Whether you’re experiencing the hot summer heat or living up in the hills in the cold and rainy monsoons, this hot and spicy dish is perfect for you! Read on to browse through this recipe by Aier and fill your tummy with this comforting and steaming bowl of smoked pork, rice balls and veggies. Cooking time: 30 minutes; Serves: 2 Ingredients: 3 large pieces of smoked pork 2 pieces of dried anchovies A small bowl of cooked rice 2 half boiled eggs 1 red and green chill each (or to taste) 1 medium sized tomato 1 teaspoon of …

Rootsandleisure_recipe_french toast

#Recipe | Classic French Toast with a Decadent Twist: Banana, Chocolate, and Salted Caramel

Published by Themidmess

Raise your hand if you have fond memories of devouring a steaming stack of French Toast for breakfast. We at Team R&L definitely recall savoring it as a packed lunch or enjoying it as a delightful afternoon snack at home. Today, we have the pleasure of featuring Sabiha & Sameena, the talented sisters from The Mid Mess, as they share their unique take on this classic favorite. Get ready to discover their delightful twist that adds an extra touch of sweet indulgence to the beloved French Toast. Let’s dive in and uncover their secret recipe! French Toast is a popular breakfast dish all across the world but this version by The Mid Mess is an all-out indulgence. Try this recipe out and impress your friends with a special dessert, weekend brunch, or a yummy snack at any time of the day. Ingredients for the French Toast:  1 tbsp Sugar 50 ml milk 3 bananas, thinly sliced 6 slices bread 4 eggs 50 gm butter, coarsely chopped 2 tbsp Nutella or chocolate spread  1⁄2 tsp cinnamon …

rootsandleisure_recipe

#Recipe | Naga Style Crab with Garlic Chives

Published by Inali Jane Ayemi

Today our contributor Inali from Nagaland shares a secret recipe from her kitchen. It’s a crab dish cooked Naga style with an Asian twist using fish sauce and oyster sauce. With an interesting blend of Asian flavors along with local garlic chives, this recipe is a must try for all seafood – and crab lovers! Read on to know how to cook crab in Inali’s local Naga style. Ingredients (clockwise from left): Green chilies, ginger, garlic, Sichuan pepper, dark soya sauce, fish sauce, oyster sauce, red chili sauce, corn flour, tomatoes and garlic chives (bottom) Ingredients : Fresh local crabs – 14 to 16 (depends on your serving) Big red tomatoes – 3 Green chilies – 6 to 8 Fresh ginger and garlic paste 1 tablespoon of fish sauce 1 tablespoon of oyster sauce 1 tablespoon of red chili sauce 1 tablespoon of dark soya sauce 1 tablespoon of cornflour Szechuan pepper – 8 to 10 pieces Green herb of your choice (used Asian chives here) Salt Directions to cook: Clean the crabs thoroughly. Add the crabs, sliced tomatoes …