All posts tagged: Naga Cuisine

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#Recipe | Naga Smoked Meat Cooked with Kholar Beans

Today we have yet another simple-to-make and super yummy dish from Nagaland. A traditionally cooked meat dish – made of smoked meat* with kholar (local kidney beans) to be relished with cooked rice and vegetables and chutney on the side. Recipe was contributed by food lover Elika Awomi from Nagaland. *Smoked meat used in this dish is a combination of both pork and beef – which is a common way of cooking smoked meat dishes. The smoked pork lard adds a distinct flavor and texture to the whole dish.  Cooking time : 45 – 60 minutes Ingredients: 1.5 kilo of mixed smoked meat (cleaned and cut into 2 inch pieces) 5-6 greens chilies 4-5 cloves of garlic Handful of dry fermented bamboo shoot (BUY  ON OUR SHOP) 1 cup fresh or dried kholar (local kidney beans) 1 small pice (~2 inches) Naga ginger (more zestier than regular ginger) Salt to taste Directions to Cook: Wash the kholar if it is fresh, or soak it overnight if it’s dry Cut the smoked meat into 2 inch pieces …

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Recipe | Naga Fish Dish Made of Fresh River Fish and Prawns

Who remembers those family picnics to the river side, where everyone  – young and old gets busy catching fish? The day ends with cooking a hearty meal with a huge vessel of rice (to match the big appetite!) – and the fishes caught , with fresh local ingredients and herbs – over an open fire. Absolute bliss! We may not be able to go on such picnics often, but at least we can try to recreate the mood and the appetite in our kitchens. Thanks to our passionate cook – Sochonphy Lunghar, who sends across her very own Naga recipe of rivercatch fresh fish and prawns – cooked with a local ingredient “Tree Tomato or Tamarillo”   Cooking Time: 25-30 minutes Ingredients: 1 kilogram fresh river fish and prawns Local ginger leaves 4 chopped Naga onions 5 hooker chives 1 dry king chilli 3-5 cloves of garlic 2 chopped tree tomatoes 1 tsp turmeric powder Salt to taste Directions to Cook: Clean the fresh river fish and prawns thoroughly; remove the bitter innards from the fish if needed. Put all the ingredients …

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#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 …

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Recipe of Exotic Naga Dish | Pork Cooked with Hornet’s Larvae

  Naga Cuisine is known for it’s bold ingredients and hot spices (yes, we mean Raja Mircha/ Bhut Jolokia) Well today, we have a dish that has both these elements : a local dish made out of Hornet’s larvae, cooked with pork and raja mircha. Pelevotuo Solo, Owner of  “Mom and I” Cafe, Kohima contributes this recipe, which is one of the most popular dishes in his cafe. Full recipe below:   Prep Time: 15 mins; Cook Time: 1 hour Ingredients : 1kg diced pork meat 250 gms of hornet’s larvae 2 Raja marches or 10-12 dry red chillies 1 tbsp. minced ginger 20 gms fresh bamboo shoot Salt to taste Spices Used – Clockwise from Left (Photo below) : Fresh Bamboo Shoot, Ginger and Raja Mircha   Directions to Cook: Cook the pork in 500ml of water and add salt to taste Add the larvae after 20 mins and let it cook for another 15 mins. Rinse the bambooshoot with hot water ( to decrease heavy sourness) Put the bambooshoot and dried chilly together and cook for about …

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Naga Dish Recipe | Kidney Beans Curry With Napa

Today, we have a special authentic Naga dish prepared by Sungdi Imchen from Roots and Leisure team. It’s a simple, traditional and easy-to-cook homemade dish mixed with ‘Napa’ (Naga basil leaves), giving you that extra Naga-spice  flavour in your mouth! Here’s your recipe guide to a quick, nutritious comfort food at its best- Fried Kidney Beans (‘Kholar’ beans) curry. Ingredients : 1 large tomato 1 medium onion 4-5 green chillies Napa (Naga basil leaves) 2 cups kholar beans ( Naga kidney beans) Salt (to taste) Process : Pressurise the kholar beans to full cook and let it cool Sauté the onion, tomatoes and chillies for about 10-15 mins. Put in the kholar beans and cook in low flame for a few minutes When the onion and tomatoes  turns completely tender, put in the Naga basil leaves (Napa) and let it simmer for another 5-10 mins. Your savoury kholar beans dish is now ready to serve. Enjoy it with a hot, steaming bowl of rice! Bon appétit! Hit Like, Share and Subscribe to Roots and Leisure on Youtube …

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Recipe | Smoked Pork with Asian Spices – Cooked Naga Style over a Fireplace

  Christmas is a great time to visit Nagaland. It is filled with the joyous spirit of Christmas, Weddings, the excitement of the young folks visiting their hometown for the holidays and many other celebrations – and all of these involve lots of food and merry cooking! Today we have a pork recipe from one of our founders – Sungdi’s (outdoor) kitchen; it’s a pork recipe that will have you wishing you were there right beside her – to enjoy the cooking process and of course, to taste the delicious-looking dish! Here’s the recipe of a pork dish cooked in a Naga outdoor kitchen with Asian spices for a lovely twist in flavour. Enjoy! Prep time: 15-20 mins. Cook time: 1 hour (approx.) Ingredients: Smoked pork Onions Green chilly Soya Sauce Barbecue sauce Green chilly sauce Chilly powder Ginger garlic Tomato Capsicum Directions to cook: Pre-cook the smoked pork in salt and water. (Water quantity should be just midway to the pork level) For the sauce: Sauté the tomatoes till it turns soft and brown. Then put in ginger, …

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Faces | A Refreshing Route Across the Green Village of Nagaland: Khonoma

  “I took this picture in Khonoma Village, Nagaland. It is known for its rich history and culture, its lush greenery and never-ending terraced paddy fields. These kids took me through the village, telling stories, showing me interesting areas and the life around the place.” ~Kumar Mayank (@chasme_baddoor) Khonoma is an Angami Naga village located about 20 km west from the state capital, Kohima, Nagaland. Find out more about Khonoma Village here.

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Naga Recipe | Smoked Pork Stew with Kidney Beans

Here’s another favorite from Vilme’s kitchen. It’s a thick stew made with smoked pork and local kidney beans, and is often had with rice. INGREDIENTS (Serves 2) ~300 gms of smoked pork meat 3-4 pieces of fresh bamboo shoot 3 dried red chillies 2-3 fresh green chillies 2″ ginger 5 cloves of garlic 1 cup kidney beans* sokaked overnight (*from local market in Nagaland) 500 ml of water Salt to taste PREPARING THE INGREDIENTS As pointed above, kidney beans to be soaked in water overnight Clean the smoked pork thoroughly with  lukewarm water, and then cut them into 2″ – 3″ cubes Make a paste out of the ginger and garlic DIRECTIONS TO COOK Put all the ingredients in a pressure cooker, and cook for 6 whistles – or until the meat is tender and the beans are cooked well If the chillies are still whole, you can take out and mash them and put them back. Garnish with fresh coriander leaves and serve with rice

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Recipe | Mackerel Tin Fish in Bamboo Shoot

Hello! This recipe is for all the busy ones who need to fix a simple yet delicious meal in 15 minutes. So make sure you try this tin fish recipe for your dinner, next time. INGREDIENTS 1 tin / can of fish (we have used mackerel for this dish) 5 cloves of garlic 5 dried red chilly 1 medium sized onion 3 tablespoons of bamboo shoot 1 tablespoon of vegetable oil 1 cup of water DIRECTION TO COOK Heat the oil in a pan. Saute the onions and chillies Mash the garlic and toss them into the pan and fry until light golden brown Pour the canned fish (along with the brine), into the pan. Add bamboo shoot and water Cook on low flame till the water dries up Garnish with fresh coriander and serve with rice.  

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Recipe | Fried Spider with Curry Leaves

Folks – are you up for something adventurous? Has anybody here tried eating spiders? Well, we recently did and it was delicious! We added a little Indian twist by adding curry leaves. Here we go! Ingredients:  3-4 gloves of garlic 3 tablespoons of bamboo shoot juice 1 king chilli (bhut jolokia) 250 gms of Spider (here we have used edible spider from the local market) Fresh curry leaves 500 ml water Salt to taste Directions: Add the spiders, the bamboo-shoot juice, crushed garlic into a saucepan and keep stirring for 3-5 mins Add water and salt, and let it come to a boil. Cook for 20-25 mins When the water is drying out, put in the curry leaves and cook for another 2 mins