All posts tagged: Naga Cuisine

Rootsandleisure_Anishi Pork

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 …

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Naga Recipe | Local Pond Fish Cooked with Fresh Bamboo Shoot Pieces

If you like fish, but have never tasted one that has been cooked in Naga spices, then you are missing out big time. What we like about Naga fish dishes is that they are easy and quick to make, uses minimal spices /ingredients – hence retains the freshness of the fish. Also, cooking with bamboo shoot gives it that typical Naga flavor, while also removing that fishy smell – if there is any. Today, we have a simple fish recipe made with easy to find ingredients and a taste that will not disappoint. Recipe has been contributed by Lilia Jimomi from Nagaland. Full recipe below: Naga Fish Dish with Bamboo Shoot Preparation time: 5 minutes  Cooking time: 25 minutes.  Serves: 6  Ingredients:  6 Nos. of  fresh pond fish (We’ve used local pond fish, but you can use other fish varieties as well) 1-2 King chilly (optional ) 10 local red chilies (boiled and mashed into a paste)   2 large tomatoes  3 tablespoons of mustard oil  ~200 gms of fresh bamboo shoots – cooked, and in …

Rootsandleisure_recipe

Recipe| Wild Celery Cooked In Roasted Perilla Seed in Naga Style

We love our local vegetables (especially green leaves) the same way we love meat and here is another easy to cook recipe to add as a side dish with your favourite vegetarian thali or non -vegetarian thali and trust us, it won’t disappoint you .  In today’s recipe section , we will teach how to cook fresh local wild celery cooked in roasted perilla seeds . Cooking time : 20-30 minutes  Ingredients : Fresh bamboo shoot flesh (a handful) or depending on how much you are making Handful of wild celery 1 Tablespoon perilla seeds Couple of green chillies One cup of water Directions to cook : First boil water and green chilli. While they are boiling, roast perilla seeds and roughly crush them Once the bamboo shoot and green chillies are soft and cooked add the celery and salt and cook for 5-7 minutes or till water almost dries. Lastly, add the perilla seeds and take it off the flame Ready to eat with your favourite dish and local rice !

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Recipe | Fresh Pork with Bamboo Shoot and Szechuan Leaves

“Pork with bamboo shoot” is almost synonymous with Naga pork dish – as bamboo shoot is the most favored spice to cook meat dishes in Nagaland. Another spice that compliments this particular dish is the szechuan pepper (the Aos call it “mong mong”), which is usually roasted and sprinkled on top as a finishing add on for a zingy taste. Today Lidang cooks her famous pork-bambooshoot dish with szechuan leaves (Michinga pata in Nagamese). Here she uses the leaves as one of the main ingredients, along with the pork. This way, the dish is green and healthy while also maintaining that zingy flavor of the szechuan. Here’s the full recipe – which is super simple, and is done in four simple steps! Ingredients (Clockwise from Left) : Bamboo shoot, Dry red chilies, salt and szechuan leaves Cooking time: 40minutes-1 hour Ingredients : 500 grams of fresh pork, cleaned and chopped. Some dried chilies as per taste A handful of szechuan leaves leaves A handful of fresh bamboo shoot 500 ml of water Salt to taste  Directions to cook : …

Directions to Cook the Rice: Wash the rice and put it into a pressure cooker Pour hot boiling water and pressure cook for 20-25 mins Rice is ready! Ingredients For the chu

Recipe | Steamed White and Red Sticky Rice with Ginger and Axone Chutney

Sticky rice is another favorite of the people in Nagaland. It can be eaten simply as a rice substitute for meals, or as an afternoon snack. Usually eaten with a chutney, it is one of the best afternoon snacks to be relished with a hot cup of tea on a cold rainy day. There are a variety of sticky rice available in the region; the ones we have used here is a mix of white and red sticky rice, and the end result has a beautiful dark red finish.  Ingredients: 3-4 cups of sticky rice(mix of white and red rice) 3-4 cups of hot boiling water Directions to Cook the Rice: Wash the rice and put it into a pressure cooker Pour hot boiling water and pressure cook for 20-25 mins Rice is ready! Ingredients For the chutney : 5-6 chunks peeled ginger (approx 3 inches) 1 small bowl of chunky axone (fermented soya beans) mixed with with chili flakes and salt 2-3 tablespoons of ground schezwan seeds (“mong mong” seeds) Directions to Make the …

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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 with Bamboo Shoot

Today we present to you your weekend recipe Traditionally Cooked Naga Styled Ilish Maas prepared by one of our favorite Recipe contributors, 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 bamboo shoot 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 Directions to Cook: 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 …

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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) Directions to Cook: Pressure cook the kholar beans, and let it cool Sauté the onion, tomatoes and chillies, for about 10-15 mins. Now add the kholar beans and cook in low flame for a few minutes When the onion and tomatoes are tender enough, 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 …