All posts tagged: Naga Food

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Spicy Korean Hot Pot Cooked Naga Style With Leftover Rice and Smoked Pork

Hot pots are a super popular dish all over Asia. Meat, fish, vegetables, tofu and noodles or rice are generally put into a pot of hot and simmering broth and cooked right at the table. Our contributor Miss Aier from Nagaland has a soft spot for Korean and Japanese cuisines and this particular ‘Spicy Hot Pot’ dish, inspired by the same, is great for a homecooked lunch for yourself, or with friends or a family dinner party. Whether you’re experiencing the hot summer heat or living up in the hills in the cold and rainy monsoons, this hot and spicy dish is perfect for you! Read on to browse through this recipe by Aier and fill your tummy with this comforting and steaming bowl of smoked pork, rice balls and veggies. Cooking time: 30 minutes; Serves: 2 Ingredients: 3 large pieces of smoked pork 2 pieces of dried anchovies A small bowl of cooked rice 2 half boiled eggs 1 red and green chill each (or to taste) 1 medium sized tomato 1 teaspoon of …

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#Recipe | Naga Style Crab with Garlic Chives

Today our contributor Inali from Nagaland shares a secret recipe from her kitchen. It’s a crab dish cooked Naga style with an Asian twist using fish sauce and oyster sauce. With an interesting blend of Asian flavors along with local garlic chives, this recipe is a must try for all seafood – and crab lovers! Read on to know how to cook crab in Inali’s local Naga style. Ingredients (clockwise from left): Green chilies, ginger, garlic, Sichuan pepper, dark soya sauce, fish sauce, oyster sauce, red chili sauce, corn flour, tomatoes and garlic chives (bottom) Ingredients : Fresh local crabs – 14 to 16 (depends on your serving) Big red tomatoes – 3 Green chilies – 6 to 8 Fresh ginger and garlic paste 1 tablespoon of fish sauce 1 tablespoon of oyster sauce 1 tablespoon of red chili sauce 1 tablespoon of dark soya sauce 1 tablespoon of cornflour Szechuan pepper – 8 to 10 pieces Green herb of your choice (used Asian chives here) Salt Directions to cook: Clean the crabs thoroughly. Add the crabs, sliced tomatoes …

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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 …

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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 : …

Recipe of Mixed Vegetable Dish from Nagaland “Rosep Aon”

  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 …

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Naga Recipe | Chicken with Dried Colocasia Leaves and Fresh Bamboo Shoot

  A hearty Naga meal would consist of cooked rice, some boiled vegetables (fresh from your/your neighbour’s kitchen garden), hot chutney and of course meat! We love our pork, but chicken is a favourite too. We just make sure that it has the right mix of local herbs and spices to get that authentic Naga flavor irrespective of what the main ingredient is. Today we have a special chicken recipe from Lidang’s kitchen – made with dried Colocasia Leaves and our favourite ingredient: the bamboo shoot. Super easy to make (as long as you can get your hands on these local spices), and mouth-wateringly delicious!Full recipe below 🙂 Ingredients: Chicken-250 gm  Handful of dried colocasia leaves  2-3 tablespoon of fresh bamboo shoots  Green chillies as per taste Ginger Salt to taste 2 cups of water Ingredients (clockwise from Left) : Dried colocasia leaves, fresh bamboo shoot, sliced ginger, Green chillies Preparation (5mins) Wash all the ingredients throughly Slit the chillies into two, and keep aside Cut the ginger into thin slices and keep aside Directions to Cook (30 …

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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 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 …

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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 …