All posts tagged: Naga Dish

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 …

Naga Dish Recipe | Kidney Beans Curry With Napa

Published by Imtee Jamir

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 …

RootsandLeisure_Recipe_BambooShootChutney

Recipe | Simple Bamboo Shoot Chutney

Published by kesangunuo

Here’s an quick and easy recipe for the popular Bamboo Shoot Chutney in Naga style prepared using just 3 simple ingredients and almost zero time to prepare. Ingredients : 250 grams of bamboo shoot. 2 tsp of chilly powder. Salt to taste. Directions to cook : Clean the bamboo shoots under running water properly and slice them into small pieces or any other shape/size desired. In a saucepan, add the sliced bamboo shoot, salt and enough water and boil it for ten minutes. Once the bamboo shoots gets cooked properly, heat a small amount of oil in a pan and fry it over medium heat for 3-4 minutes. Now, add in chilly powder and mix it thoroughly. Let it fry for another 5 minutes. Tasty bamboo shoot chutney is ready to be eaten with any curry.

Recipe | Smoked Pork with Akhuni and Black Sesame Seeds

Published by Elika Awomi

Here is a Naga pork recipe contributed by R&L reader Elika. It’s another super delicious smoked pork recipe – with the aroma of axone and sesame seeds. Easy to cook, but will leave an unforgettable taste for a long time! Smoked pork cooked with Axone (fermented soya beans), and Sesame seeds. Best served with Rice. Ingredients: 1/2 kg Smoked pork (cut into 1″ cubes) 2 tbsps of Black sesame seeds 1 tbsp Axone 4-5 gloves of garlic 1″ Naga ginger 1 tbsp Red chilly powder Salt to taste Directions to cook: Roast the diced smoked pork in it’s own fat till there is enough oil coming out to cook the rest of the ingredients. Add salt, garlic, red chilly powder and cook till the meat is almost ready. In a separate pan, roast black sesame seeds and roughly pound them. Now add the sesame seeds and axone/akhuni (fermented soya beans) to the meat and cook for about 10-15 minutes. Garnish with a bit of roughly pounded Naga ginger and serve. Serve hot with steamed/boiled rice. Bon …

Recipe of Snail Dish – Naga Style

Published by kesangunuo

Here’s a recipe that is loved by the locals in Nagaland. This dish is made of snails (called ‘hamok‘ in Nagamese), local beans and fresh pork. INGREDIENTS: Snail (200 grams) Pork (1 kg) Beans (20-25 ) Ginger Garlic (10 cloves) Salt to taste Dried red chillies (15-20) PREPARATION: Soak the snails in clean water for 48 hrs (so that they cleanse themselves). Change the water every 24 hours. Rinse the snails thoroughly before cooking (use a clean brush to clean the shells if necessary) With a spoon, tap the pointed end of the snail to make a hole, so that the spices can go inside while cooking. Make a paste out the red chilies, ginger, and garlic DIRECTIONS TO COOK: Cook the pork till tender in a pressure cooker (30-35 mins) In another pot, put the (cooked) pork, the hamok (snail), and the chilli-garlic-ginger paste Pour some water, and let it cook for 30-40 mins Lastly, put the beans and cook them for 5-10 minutes, put water if required. Serve with warm steamed rice …