All posts tagged: Food

Rootsandleisure_StickyRiceRecipe

#Recipe | Naga Traditional Method to Make Steamed Sticky Rice and Axone Chutney

If you are travelling to Nagaland in the Northeast of India, and trying out local cuisine is your top priority, do not forget to taste the food traditionally cooked “Sticky rice.” Sometimes eaten as a substitute for regular rice, it is also quite popular in Nagaland as an afternoon snack/mid-day meal. With the relatively earlier sunrise and super early breakfasts in this part of the country, a plate of sticky rice with some axone (akhuni) chutney on the side and a hot cup of tea is indeed a delightful treat. Sticky rice puris are also very popular as noonday snacks with hot tea [Recipe here] Our R&L contributor Lidang takes us to her kitchen to show us how their family cooks sticky rice and the very popular axone chutney (fermented soybean chutney). Full recipe and video below: Ingredients for Steamed Sticky Rice 1 kg Sticky rice soaked overnight 2 types of pots : earthen pot with small holes at the bottom (like a momo steamer) and an aluminium pot (both medium sized) 2-3 banana leaves Some newspapers (to connect the two vessels together – one top …

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A Chat with the Owners of Forage Cafe in Manipur – Your Destination for Local Food and Mediterranean Cuisine

“We chose these cuisines out of our own preference as well as with the consideration that we can make healthful hearty food using fresh ingredients and traditional techniques avoiding artificial flavors and condiments.” The hunt for delectable cuisines never stops; even better when it doesn’t compromise with our health. True to its name, Forage, here’s this lovely couple, Korou Khundrakpam and Kundo Yumnam, from Imphal that after much quest and research, came up with this aesthetically pleasant restaurant that not only serves different kinds of food with a local twist, but also teaches the benefits of healthy and sustainable living through the items and things used in their restaurant. Hi, would you like to tell us a bit about yourselves? We are a couple, Korou Khundrakpam and Kundo Yumnam, from Imphal. We were professionally trained in Fine Arts and we saw our creative pursuits lead us from Delhi to Imphal and from paintings to food! Tell us a bit about the restaurant and when was it launched? After trading our arts practice in Delhi for …

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A Chat With A Designer Cake Artist of Culinart – Shwethaprajwala from Bangalore

They say, “If you have creativity in you and haven’t realized it yet, no matter wherever you are, whatever you are doing, creativity is bound to hit you.” Being a Commerce student and an MBA in Human Resources, she found her calling for baking cakes with utmost creativity and love after experimenting on being a Graphic Designer. Today, we got a chance to strike up a conversation with a Designer Cake Artist Shwethaprajwala from Bangalore who shares on how she got hooked onto baking fondant cakes with her Designer Cake Boutique – Culinart. Hey Shwetha, share a brief about yourself I’m Swethaprajwala, the Chief Designer of Culinart. Like most modern Indian women wear many hats, I’m a proud Bengalurean, a Homemaker and a Cake Artist working out of home. Tell us about your venture – Culinart. What’s so special about it? Culinart is a Designer Cake Boutique, started in 2012, specializing in creating designer cakes. Our cakes are usually ordered for special ceremonies, occasions for family, friends and significant others.  My creations are homemade, customized, and based …

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#Recipe | Masor Tenga – An Assamese Style Cooked Tangy Tomato Fish Curry

Today we present to you a delicately flavored & light fish curry from Assam by one of our Recipe Contributors – Puravee Bordoloi (@puraveebordoloi). Tenga, as it means sour, is added by using different souring agents like, elephant apple, mangosteen, lemon, tomato, jujube, fermented bamboo shoot, different leafy veggies, etc. Other seasonal veggies like gourds, yam, taro root, cauliflower, potatoes etc. go along with it and make a perfect dish. Cooking Time: 20-25 minutes Ingredients: 6-8 pcs of Rohu fish 3 large cut ripe tomatoes 1 medium sized chopped onion 1 tsp of Fenugreek seeds or five spices 3 chopped green chilies 1 tbsp of Turmeric powder 4 tbsp of Mustard oil 1 glass of lukewarm water Salt to taste Fresh coriander leaves for garnish Method: Marinate the fish with salt and turmeric powder. Heat oil in a pan; fry both sides of the fish and keep them aside. Do not over fry Set the flame on medium. Add fenugreek or the five spices in that hot oil and let it splutter Now add the …

Rootsandleisure_geeta_recipe

#Recipe | Boroila Fish Cooked With Khutora Xaak And Cherry Tomatoes

Today we have a refreshing and light fish curry from one of our favorite Recipe Contributors Geeta. The small fresh water Boroila fish when cooked with khutora xaak, a variety of Amaranthus and tangy cherry tomatoes, tastes the best when the weather becomes all dry. Cooking time: 20-25 minutes Ingredients: 250 grams of Boroila fish 250 grams of khutora xaak or green amaranthus 1 cup of cherry tomatoes 1/2 tsp of fenugreek seeds 6 garlic pods 1 tsp of mustard oil 1/2 tsp of turmeric powder 2 cups of water Salt to taste Method: Roughly chop the khutora leaves and keep it aside Heat a tsp of mustard oil in a wok, add half tsp of fenugreek seeds or methi seeds to it and let it splutter Add a few pods of garlic, add the khutora leaves and sauté it Add turmeric and salt to taste Add the cherry tomatoes and sauté for around 5 minutes. Smash the tomatoes with a spatula during this process Now add 2 cups of water and let it boil Lastly, add Boroila fish to the …

Rootsandleisure_kristi_recipe

#Recipe | Naga Style Ilish Maach (Hilsa Fish) Cooked Traditionally with Bamboo Shoot

Today we present to you your weekend recipe Traditionally Cooked Naga Styled Ilish Maas prepared by one of our favorite Recipe Mates – Kristi Kikon (@kristi_kikon). Its one of the famous recipes that comes with flavors of bamboo shoot and Ilish fish and is the most simple way of enjoying your weekend dinner or lunch. Cooking Time: 30-35 minutes Ingredients: 1 kilo Ilish fish Fresh bambooshoot 2 large tomatoes 8-10 green chillies 7-8 cloves of Garlic 800ml of water (you can add more if you want to have gravy) 3-4 tablespoon Refined Oil Salt to taste Medium size Kadai pan Method: Roughly chop the fresh tomatoes and the green chillies. Also peel the garlic and keep aside In the open kadai pan, lay out the fish nicely and spread the tomatoes, green chillies and the bamboo shoot evenly. Add Refined Oil and salt to taste and pour about 850ml of water Cook the fish in medium flame until dry for about 30-35 minutes Evenly spread chopped coriander leaves and smashed garlic across the fish 2-3 …

RootsandLeisure_homestay

Malinggo Homestay – A Home Away From Home in Sikkim

We have become much dependent on our environment but we have turned ignorant to them. Paul helps in bringing awareness and closeness to the nature with the concept of homestay. Here’s a quick conversation with the Founder of Malinggo Homestay in Sikkim who is in love with nature and its beauty of Gangtok. Tell us something about yourself My name is Paul Karna Rai and I live in the valley of Pastanga (East Sikkim). I used to be a Government Contractor and also worked with Voluntary Health Association of Sikkim (VHAS). Perhaps because I live in this valley, I have always felt close to nature, to the environment – the sound of the running river, the chirping of the birds, the cry of the crickets, the flowers of spring, the dew of the winter morning and mostly the first fall of sun’s rays on the mighty Mt. Kanchenjunga. Home is right here in the mountains amidst nature. How did you come up with an idea of a homestay? The concept of homestay first started in …

Rootsandleisure_hopecafe

Rev Chang’s Hope Café – A Café For The Special Ones!

With cafes and food joints sprouting out like flowers in spring, it is almost easy to pick one out and do a story but it is during these blossoming times when we come across one that has a different story to tell. Here’s the tale on Hope Café and their secret ingredient that makes them stand out from the rest! Hope Café – This place is more than what meets the eye. It is a café that caters to and by those that we often tend to neglect.  The brainchild of Rev Achu Chang, an altruistic pastor for whom faith, kindness and hope are the special ingredients that one can put together to reach out to those in need and help the community develop and grow in strength. Tell us something about the Café Proprietor/Owner? Hope Café is owned by few young Naga entrepreneurs – all kinds of people,  educated, dropouts and differently-abled. It is initiated by Rev Achu Chang as one of the branches under Eden Enterprises and Ministry. the main purpose of this café …

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A Cakey Bakey Chat With Evao Ngullie – A Passionate Baker From Nagaland

Meet Evao Ngullie – a self-sufficient and self-taught woman who turned her hobby into a business. With her passion for food and baking, she now makes people happy with her homemade baked cakes and desserts. Here’s a quick chat with Evao Ngullie (@evao.ngullie) who started baking from the time she was 12! A little background about yourself Evao Hi, my name is Mhabeni Evao Ngullie. I grew up in Kohima but at present, I’m staying in Dimapur, Nagaland. After my Graduation in Commerce, I planned to take up a culinary course but I ended up being an Accounts Manager in Dimapur. Since then, I have been managing my work and my love for baking and cooking. I suppose like most people, I am compelled to balance my work and passion. So far, it’s working out good for me. Tell us about your beautiful baking hobby/venture This baking venture of mine is very dear to me because I learned it the hard way.  With no formal training, I observed and practiced whenever I could. My passion …

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A Chat with the Founders of “Project Otenga” – A Café in Ahmedabad that Brings Together Slow Design and NorthEastern Roots

Having a professional degree in designing may be one of the keys to conceptualize and define a structure but to be able to metamorphose it into a café of abstract comfort takes a little more than that. It takes persistence, determination and unsparing creativity to fill every corner with ingenious passion. For Kabyashree and Dayananda these elements came in together at the right time and with the right push to help them blossom their entrepreneurial journey that beautifully combines their passion, their design background and their roots Here’s a chat with the founders of Project Otenga, Ahmedabad  – Kabyashree Borgohain from Assam (extreme left) and Dayananda from Manipur (extreme right) . They talk about how the project evolved from a house café in Gandhinagar to a full-fledged space in the University campus in Ahmedabad. Here’s a little background on the founders A native of Assam, Kabyashree Borgohain is a design strategist, a gastronomical food researcher and chef, and an alumnus of the prestigious National Institute of Design, Gandhinagar . She also has a degree in Fashion and Lifestyle Accessories from and the …