All posts tagged: Naga Dish

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 …

Recipe | Pork Innards Cooked Naga Style with King Chilli

Published by Inali Jane Ayemi

Today we have a special dish from Nagaland with a taste that is hard to beat: Pork Innards! Made with simple ingredients and easy to follow steps, it is sure to give a kick to your taste buds – with the strong flavor of Naga spices, and the many textures of the innards meat. Recipe contributed by our friend Inali Jane. Ingredients: 1 and 1/2 kg of pork innards consisting of heart, portion of liver, intestines, gut, and spleen with fats attached. Sichuan pepper (slightly toasted and grounded) Handful of organic cherry tomatoes (you can use regular tomatoes as well) 1 fresh King Chili 4 chopped Lemongrass stems (1 used for garnishing) Fresh Ginger Garlic paste Salt to taste Spice Ingredients (L-R clockwise): Fresh lemongrass, Sichuan pepper, fresh ginger, cherry tomatoes, garlic Directions to Cook (Cooking time: 60 – 80 mins) Clean the innards thoroughly with hot water, and chop them into pieces – of similar size Add the king chili, a small portion of the ginger garlic paste and salt to the innards, and cook over medium flame. Do not …

Recipe | Fresh Pork with Bamboo Shoot and Szechuan Leaves

Published by Lidang

“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

Published by Roots & Leisure

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 …

Recipe of Mixed Vegetable Dish from Nagaland “Rosep Aon”

Published by Roots & Leisure

It is true that Naga food is especially popular for their non-vegetarian fare but we love our vegetables just as much. In fact no Naga meal is complete without a side of local vegetables in a variety of formats : raw, steamed, boiled, blanched and so on. Today’s recipe is another really popular mixed vegetable dish called “Rosep Aon” – a specialty of the “Ao” tribe in Nagaland. It’s a slow-cooked dish made of local vegetables with bamboo shoot juice. Scroll down below for the full recipe! Ingredients: 500 gms of young furled taro leaves (of the Colocasia plant) 250 gms of Mejanga/Sichuan pepper leaves 100-200 gms of bitter eggplant (“Likok” in Ao dialect) 1 cup of bamboo shoot juice 10-15 green chillies – split vertically into 2 each Some dried fish for flavor Handful of garlic chives for garnish (optional) Salt to Taste Water as required Young furled taro leaves (photo below) Mejanga/Sichuan pepper leaves (Photo below) Bitter eggplant (photo below) Bamboo shoot juice (Photo below) Green Chillies (Photo Below) Directions to Cook: Put all …

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

Published by Lidang

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 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 of Sticky rice soaked overnight 2 types of pots: earthen pot with small holes at the bottom (like a momo steamer) and an aluminum pot (both medium sized) 2-3 banana leaves Some newspapers (to connect the two vessels together – one top of …

#Recipe | Naga Smoked Meat Cooked with Kholar Beans

Published by Elika Awomi

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 …

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

Published by Sochonphy Lunghar

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 …

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

Published by Kristi Kikon

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 …

Masala Maggie Cooked with a Unique Naga Twist | Recipe by Kristi Kikon

Published by Kristi Kikon

Today we chat with a dreamer who believes that food is that one medium which can erase all the boundaries. Belonging to a diversified indigenous culture, Kristi Kikon (@kristi_kikon) tells us about her story and her recipe Maggie Masala which has a touch of the traditional Naga style of cooking. INGREDIENTS Masala Maggie Eggs Cooking oil Finely chopped onion Red chilli powder Shredded chicken meat or any pre-cooked meat. (Optional) Mustard leaves or any other seasonal leaves of your liking HOW TO COOK Step 1: Cook the Maggie in boiling water without breaking it into two pieces – without the masala mix for about 60 seconds. Drain off the water and keep the Maggie and the leftover water separately aside. Step 2: (Optional) While the leftover water is still warm, it’s time to crack open an egg and give it a gentle whirl. Make sure not to beat the eggs too hard or else your soup will have chunks of egg white instead. Step 3: In a pan, heat the oil and sauté the onions till it turns …