All posts tagged: Recipe

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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)   …

rootsandleisure_recipe_amrusu

#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 …

rootsandleisure_recipe

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 …

Rootsandleisure_recipe_french toast

#Recipe | Good Ol’ French Toast With Banana, Chocolate and Salted Caramel

Hands up if you have sweet memories of tucking into a hot stack of French Toast for breakfast. Team R&L certainly remembers having it packed for lunch, or relishing it as an afternoon snack at home. Today our contributors  – Sabiha & Sameena – the lovely sisters from The Mid Mess tell us how they like to give the French Toast a special twist of sweet indulgence. Let’s find out how. French Toast is a popular breakfast dish all across the world but this version by The Mid Mess is an all-out indulgence. Try this recipe out and impress your friends with a special dessert, weekend brunch or a yummy snack at any time of the day. Ingredients for the French Toast:  1 tbsp Sugar 50 ml milk 3 bananas, thinly sliced 6 slices bread 4 eggs 50 gm butter, coarsely chopped 2 tbsp Nutella or chocolate spread  1⁄2 tsp cinnamon powder  Toasted coconut slices Ingredients (Clockwise from left): Salted caramel, milk, bread, banana, eggs & toasted coconut slices Ingredients for the Salted Caramel: 100 gm brown sugar …

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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 …

Rootsandleisure_recipe

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 !