All posts tagged: Recipe

rootsandleisure_axone_with_smokedpork

#RECIPE | Axone With Smoked Pork and Perilla by Avi Rochill

Festive season is just about to kick in and preparing a delicious meal is almost every household’s ritual! Today we have a delicious axone recipe with smoked pork and perilla by Avi Rochill. This recipe uses a traditional Naga ingredient to create a sumptuous meal that’s ideal for when you want to treat yourself or even when you have guests over! Ingredients : 4 medium sized smoked pork (500 grams) 1/2 or 1 full slab of axone (depending on how thick you want the curry to be) 10 to 15 pieces of local green chillies 1 large juicy red tomato 15 pieces of sichuan pepper (roasted and pounded) Perilla seeds (40mg- roasted and pounded) Salt to taste    1. In thick bottomed pot, add all the ingredients together except for the perilla seeds. Add just enough water to cover the meat and slow cook in a medium flame. 2. Add the pounded perilla seeds once the meat is half cooked ( around 15 mins approx). 3. Keep adding water in small quantities until the meat …

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#RECIPE | Spicy Naga Fried Pork by Lilia Jimomi

Today, we have a special recipe by Lilia Jimomi who also runs an exclusive food account on her Instagram. Spicy Naga Fried Pork is one of her favorite recipes which she is sharing for the first time! The dish is made with traditional Naga ingredients, giving it a burst of flavor! With minimal ingredients and easy cooking, you can have a delicious Naga meal in just a few minutes.  Ingredients 1 kg sliced pork 1 tablespoon paprika 3 tablespoons local chili powder  (Coarse ground) Salt 2  cups water 1 tablespoon of ground Zanthoxylum powder (roast it in a pan for few minutes before grinding) Instructions Pour water in a cooking pot, add salt, pork and paprika for color. Once the water comes to a boil, cover and slow cook until the pork gets tender. You can add water little by little depending on the meat. Once the pork is tender, remove the cover. Cook the pork in medium heat, stirring occasionally until the water completely evaporates, and the pork starts frying in its own oil. Continue to …

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#RECIPE | Korean Kimchi Recipe by Imkong from Dimapur, Nagaland

Sometimes the best dishes are the easiest to make! Today we have one such recipe called Korean Kimchi. Contributed by Mr Imkong, the dish requires a few simple ingredients and sauces. Healthy and easy-to-cook, we use napa cabbage, carrots, and other vegetables along with rice flour to make it. This is definitely going to win hearts!  Ingredients  2. 5 kg of Napa cabbage, cut into 2 or 3 inches  2 carrots, cut into matchstick strips  2 radish, cut into matchstick strips Spring onions White onions Chives Garlic Ginger Chilli powder  Salt  Sticky rice flour(can either use plain flour) Sugar  Fish sauce Instructions 1. Cut the cabbage and wash it thoroughly with clean water, add one and a half cup of salt and mix it thoroughly and marinate it for at least 3 hours or more. Don’t forget to toss it every 20 or 30 minutes and drain the excess water it gives out as it gets marinated in the salt. After it has been marinated, again wash it thoroughly with water and squish out all …

#RECIPE | Ash-Gourd Coconut and Yogurt Curry, a Family Recipe From Tamil Nadu, by Food Blogger – Preethi Venkatram

Saturday is here and we have another exciting family recipe all the way from Tamil Nadu! Contributed by Preethi Venkatram, our dish of the day is called Poosanikai Mor Kootu or Ash gourd, coconut and yoghurt curry. Preethi discovered her talents for cooking when she shifted to North Carolina, USA. She started her blog ‘cookingwithpree’. A mother to 2 kids, she hopes that one day she can pass it on to her children just how her mother and aunt passed on their recipe books to her. Her blog has focuses on simple and easy vegetarian recipes with vegan options. She has a knack for experimenting with different cuisines while keeping it healthy. Pree says, “I don’t believe in cooking separately for kids and adults, so all my recipes will be kid-friendly, with no compromise on taste for the adults as well.”  Mor Kootu has always been one of Pree’s favourite yoghurt based recipes from the Tambram cuisine (Tamil Bhramin – a vegetarian community in Tamil Nadu). Her mother paired it with a spicy Vathal Kuzhambu …

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#RECIPE | Traditional Naga Delicacy, Pork Innards, by Lilia Jimomi

Pork innards is a favourite among the Nagas. There are many ways of preparing it with different spices or cooking methods. This dish is popular not only in Nagaland but all across Northeast. Today we have Lilia Jimomi from Dimapur who shares with us her traditional family recipe of pork innards. It’s simple, easy and perfect for those fancy weekend dinners! Lilia says, “As kids, my siblings and I would always look forward to special occasions at home because that was the time we would get fresh home reared pork. It was almost like a ritual for us to cook the pork innards or pork blood for the family before the main feast. It was truly special because that was the only time we got to eat our favourite part of the pig, the innards; which was never bought from the market. Now we have all grown up, are married, and have our own families. So many things have changed except our love for pork innards— the special family meal before the main feast at …

#Recipe | Drumstick And Raw Mango Curry By Lubna Karim From Guntur, Andhra Pradesh

Lubna Karim from Guntur, Andhra Pradesh, started her own food blog ‘Yummy Food’ to journal the recipes she created. Looking at the brilliant response she got from readers, she went on to devote herself full-time into creating recipes, food styling and food photography.  To kick start our weekend, Lubna brings to us one of her most personal recipes. It’s a traditional Andhra recipe made with fresh seasonal ingredients — Drumstick and Raw Mango Curry or Sojni ki Munagakaya Mamidikaya Pulusu. This recipe was passed down from her mother-in-law, whom she bonds over cooking!  Authentic Andhra Cuisine is usually vegetarian/vegan and known for its combination of tanginess and spices. The raw green mangoes available in Andhra during summers have that special sharp-flavour which, when absorbed by the drumstick, tastes extremely delicious. INGREDIENTS: 3 drumsticks (munagakaya), peeled and cut into 3” inch long even pieces 1 onion, finely sliced ½ medium sized raw mango (mamidikaya), peeled and cut into cubes 2 green chilies cut into half 1 tbsp red chili powder ½ tbsp turmeric powder ¼ tbsp …

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#RECIPE | Desi-Manipuri Fusion Chicken Curry ‘Yen Thongba’ by Robinson Ningombam

Yen thongba is a chicken curry dish from Manipur brought to us by one of our readers, Robinson Ningombam, who has put his own spin on the traditional Meitei recipe. He says, “It is one of my favourite recipes as it involves a fusion of both desi spices and traditional Manipuri ingredients. Whenever I am in Delhi, I cook this chicken curry. It isn’t as tasty as the one I make in Manipur because the ingredients I get in the city is different from the organic ingredients I get back at home. Nevertheless, I am always reminded of home whenever I cook it, even though I am miles away. All my friends, including my non-north east friends, really like this particular style of chicken. “ It’s a great story of how food-cultures from different parts of India are blended into one and we are able to come together to share something yummy. Enjoy!  Cooking Yen Thongba, with potatoes and spring onions.   Ingredients— 700 g country chicken. Washed and Chopped (young organic chicken is highly …

#RECIPE | Spicy Bengali Dish ‘Gondhoraj Mutton’ by Arijit Dey, from Kolkata

Today we’re bringing to you a dish all the way from Kolkata called  ‘Gondhoraj Mutton’! It’s a perfect dish to enjoy your weekend with! The recipe was shared by Arijit Dey, a Kolkata based fashion designer by profession and a passionate cook. He uses a special ingredient called Gondhoraj to make this dish, which is a native lime of Bengal.  Arijit says he has always had a passion for food and his happiest moments have mostly been around food. Whether it was enjoying Gondhoraj Mutton with his family on Sundays or learning about food and culture from locals while traveling. This love is also what inspires him to share stories and recipes from different cultures with people! It’s as delicious as it looks! Gondhoraj lime can be easily found in online shops. The specialty of this lime is its fragrance and mellow flavour. You can also use kaffir lime leaves – but make sure to use it in lesser quantity as it has an overpowering taste compared to Gondhoraj.  Ingredients: Mutton (1kg) Yogurt (200 gms)   …

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#RECIPE | Ao Naga Dish ‘Amrusu’ by Kristi Kikon Murry

Nutritious, filling and absolutely delicious, Amrusu is a staple in the traditional Ao cuisine. A meal on its own, it can be your go-to comfort food as well as a fancy dinner dish when served well. It’s basically rice porridge with protein. However, there are several versions of it where the protein is swapped out for meat, fermented bamboo shoot or dry fish/prawn. One of our readers, Kristi, shared with us the recipe which is a modern/popular version of Amrusu. Amrusu made with grounded rice and chicken by Kristi Kikon Murry She says, ‘This is a very special dish that was my grandmother taught me. The main ingredient here is the ground rice (preferably white rice) and for the meat you can either use chicken or pork innards. My Otsu (grandmother) usually makes the pork version with no spice but I added 2 fresh raja mircha (king chili) and a spoonful of bamboo shoot juice.” Kristi’s recipe is simple and is very suitable for beginner cooks. Enjoy! Ingredients: White rice (250gms) Chicken (1kg) Bamboo shoot …

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 …