All posts tagged: Food

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#RECIPE | Naga Dish – Smoked Pork With Intestines And Ginger Leaves – by Khevito Elvis Lee

Today’s delicious dish is contributed by Khevito Elvis Lee from Nagaland. He has used the combination of pork intestine and smoked pork, to infuse some of that extra smokey flavour. Ginger leaves are added to enhance the taste and aroma of the dish. Without further delay, let’s find out the ingredients of this yummy winter dish and get to prepping it for our own homemade meal! This recipe for Naga smoked pork with intestines and ginger leaves by Khevito is an aromatic, wholesome and hearty dish for a warm winter meal. Ingredients : 1-2 long pieces 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 pinch 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. Boil the intestine …

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A Visit To “The Woods” – Cottage by Doyang River, Pangti Village in Nagaland.

So here’s the thing about visiting Nagaland. The whole state is a treasure trove of interesting ways to experience nature in its most glorious forms. The R&L team recently visited Wokha District in Nagaland – home of the Lotha Naga tribe, to attend their post-harvest festival ‘Tokhu Emong’, and also witness the arrival of the migratory bird “Amur Falcon.” While we toured the lovely Wokha District, we got a chance to visit Pangti village, where we had a stopover at the enchanting Doyang river for lunch. That’s where we came across “The Woods” cottage by the river, and had one of the most memorial experiences of the trip. Sitting elegantly by the river bank, “The Woods”, the 2-storey hut gives visitors access to the most peaceful and scenic view of the river Doyang and its surrounding beauty. The good news is, they are open for business, and anyone can come and book a room for just Rs. 300 per night (breakfast and food extra) and enjoy a relaxing time with the unique offerings of the …

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

Pork is one of northeast India’s most favourite meats. Whether it is smoked, fermented or cooked fresh, either way it tastes wonderful. Today, our contributor Thanyo Lungleng, a Tangkhul naga from Manipur shares the recipe for her version of “Spicy fermented pork with escargot”. The dish contains our favourite combination – fermented pork and escargot. It can never go wrong! One traditional cooking advice my mother always gave me was to always add the chili powder and ginger paste at the beginning of cooking and add the garlic paste seconds before turning off the heat. This really enhances the flavour and aroma of the dish.” – Thanyo Lungleng. Thanyo shares her recipe for a special dry dish, Spicy Fermented Pork and Escargot. 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) and salt to taste. Ingredients for Thanyo’s spicy fermented pork and escargot dish (L-R): Escargot, fermented pork, ginger, garlic, long cilantro, chili powder and …

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Meet Pito Kiba, A Hard-Working And Passionate Baker From Nagaland And His Advice On Following Your Dreams

“Your work is to discover your world and then with all your heart give yourself to it”. -Buddha We first met Pito Kiba, 2 years ago in 2016. He shared with R&L all about the series of phases he went through in his life while discovering his dreams. Being confident and sure about his career and skills as a professional baker has brought him to where he is today. Pito has come a long way since our first chat and doing what he loves only makes him work harder and better. Let’s find out about everything he’s been up to ever since our last meeting. 28-year-old Pito Kiba from Dimapur, Nagaland is a passionate home baker who runs his own baking business under the name, “That Baker Kiba”. Hi Pito! It’s a pleasure to have you back with us after two good years! Tell us what you have been up to since our last chat. Hello R&L, thank you for having me back again. Since we last spoke, over the past few years, I have been able to cater …

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

  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 side dish to a homemade thali. Ingredients : 5-6 potatoes, boiled …

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Roots & Leisure Team Tours Wokha District in Nagaland to Cover “Tokhü Emong” Festival and Welcome The Famous Migratory Birds Amur Falcons

“Tokhü Emong” is a post-harvest festival which is celebrated by the Lotha tribes in Nagaland. This year, the founders of Roots and Leisure will be traveling to Wokha district (home of the Lotha tribes) in Nagaland. We will be experiencing the festival first-hand and will take all our readers along for the ride – Tune in for LIVE video coverage from the tour and the festival on our Instagram page. This year, the festival starts from the 5th of November and goes on till the 7th of November at Wokha, Nagaland. It will host various local indigenous fun games like fire making, traditional karting, yodelling and more – with local Naga bands like De Band, Tune Up Channel from Mokokchung and more performing at the evening function.  Banner set up for Tokhü Emong Festival in Wokha, Nagaland. | Photo by wethenagas Tune Up Channel, rock band from Mokokchung will be playing at Tokhü Emong Festival | Photo taken from Indihut Another exciting thing about this tour is the “Amur Falcon Festival” which will be happening this week from …

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

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

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 …

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Vloggers “Twins and The Other Girl” from Sikkim Gives Us a Glimpse into Their Lives in Gangtok

Sikkim with its shimmering waterfalls, lush green forests, alpine meadows, the mighty Kanchenjunga running through and wildflowers that grow beautifully in the valleys undisturbed, this land is filled with perfect picturesque views. Today we have some special guests from Gangtok – 22-year-old twins Pinky and Tinku, and their friend Prakrithi who stars in their YouTube channel “Twins&theothergirl.” They use social media as a platform to share fun yet simple snippets of their life in Gangtok, Sikkim. They make sure to stay super stylish and on-trend while doing all of that! The trio takes us around their favorite cafes in Gangtok, and also gives us a glimpse of their everyday lives – interview and video below. YouTube stars of “Twins&theothergirl” – twins Shreya Rai (Pinky) and Shraddha Rai (Tinku) and their friend Prakrithi from Gangtok gives us a peek into their everyday life in Sikkim and also takes us around their favorite cafes. Read on to know more about them, their passions, inspirations and much more.     Hi girls! Tell us a little bit about yourselves. We are Shreya (Pinkey) and Shraddha …

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#Recipe | Naga Style Crab with Garlic Chives

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 …