All posts tagged: NagaDish

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#RECIPE | Naga Dish – Smoked Pork With Intestines And Ginger Leaves – by Khevito Elvis Lee

Today’s delicious dish is contributed by Khevito Elvis Lee from Nagaland. He has used the combination of pork intestine and smoked pork, to infuse some of that extra smokey flavour. Ginger leaves are added to enhance the taste and aroma of the dish. Without further delay, let’s find out the ingredients of this yummy winter dish and get to prepping it for our own homemade meal! This recipe for Naga smoked pork with intestines and ginger leaves by Khevito is an aromatic, wholesome and hearty dish for a warm winter meal. Ingredients : 1-2 long pieces smoked pork Fresh pork intestine 1 teaspoon chili powder 6-7 dry chilies Naga ginger leaves 2 small pieces of ginger two small pieces chopped 6 -7 garlic cloves Around 2 pinch of Schezwan pepper powder (Khevito uses the Naga pepper which is called ‘mitchinga’) Salt to taste Preparation of the Pork Intestine : First clean the intestine thoroughly with lukewarm water, salt and lemon and rinse at least 7 to 8 times. This is to remove the smell. Boil the intestine …

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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 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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Recipe | Kangshoi (Broth) – Naga Style

Today’s recipe, Kangshoi, meaning broth, comes from our lovely reader Yuimi Vashum. It is best eaten with rice. Serve it hot on a chilly rainy day. Prep time: 5 minutes Cook time: 15-20 minutes Ingredients: 1 big potato 1 small onion 1 medium tomato 100 grams spinach (or any leaf) 1 inch ginger 4 cloves garlic 3 green chilly 4 to 5 pieces of dry meat (4 or 5 inches) or dry fish 1 table spoon of mustard or cooking oil Directions to cook:  Chop the potatoes into cubes. Thinly slice the onions, tomatoes and chilli. Grind ginger and garlic. Add potatoes, onions, chilli, dry meat or dry fish, and tomatoes into a pot. Add water, 2/3 the level of the food in the pot on the stove. Add salt and mustard/cooking oil and let it boil. (if you are using dry fish, make sure to fry it first before you add in the pot). In about 10 minutes, add ginger and garlic. Let it cook for 5 more minutes and check if the potato …

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Recipe of Galho – Yummy Rice Dish from Nagaland

Naga people love their rice  – especially when it’s in the form of ‘Galho’, which is mix dish made of rice, vegetables and various meats. The Angami tribe are the original creators of this dish, which is now a popular local favorite.  Our friend Kesang shares the recipe of this popular dish – straight from her kitchen. Ingredients: Pumpkin/squash leaves (or any green leafy vegetable) Rice (200 grams) 1 tablespoon of Axone (Fermented Soyabean) Salt to taste Smoked Beef/Pork (1 kg) Green chillies Water (200 ml) Directions to cook : Put water, axone and ground green chillies into a pot and cook it for 5 minutes. Add salt to taste. Next, add chopped (into 1/2″ cubes) smoked beef/pork into the pot and cook it for another 45 minutes or more until the meat becomes tender Put in the rice. Add in more water if required. After the rice is almost done, add the chopped greens Let it simmer for 5-7 mins, and turn off the gas. Add more salt if needed Serve hot. Contributed by By …

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Recipe | Pennywort Salad – Naga Style

Any fans of Pennywort leaves? It’s known to be a medicinal plant – native to India and China, and is consumed across Asia especially India, Burma, Thailand. In Nagaland as well, the local people make salads out of these leaves. So today, we are sharing a salad recipe made with Pennywort leaves mixed with peanuts. Ingredients you’ll need: 200 grams of Indian Pennywort leaves 100 grams of peanuts 5-10 Green chillies 2 medium sized onions. 6-8 Cherry tomatoes. Salt to taste. Directions: Wash the pennywort leaves in running water, and make sure it’s thoroughly cleaned. Heat the pan and put a little oil and fry the peanuts for a minute or two. Chop the leaves into small pieces (1”) and keep them aside Finely chop the onions, chilies and tomatoes Next, grind the peanuts. Do not make it too fine – keep it coarse Add all the ingredients together in a bowl and mix it well. Add salt (as per your taste) The salad is ready to be served.   Serve the fresh salad with any …