All posts tagged: Recipe

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Recipe | Naga Style Ilish Maach (Hilsa Fish) Cooked with Bamboo Shoot

Published by Kristi Kikon

Today we present to you your weekend recipe Traditionally Cooked Naga Styled Ilish Maas prepared by one of our favorite Recipe contributors, Kristi Kikon. Its one of the famous recipes that comes with flavors of bamboo shoot and Ilish fish and is the most simple way of enjoying your weekend dinner or lunch. Cooking Time: 30-35 minutes Ingredients: 1 kilo Ilish fish Fresh bamboo shoot 2 large tomatoes 8-10 green chillies 7-8 cloves of Garlic 800ml of water (you can add more if you want to have gravy) 3-4 tablespoon Refined Oil Salt to taste Medium size Kadai pan Directions to Cook: Roughly chop the fresh tomatoes and the green chillies. Also peel the garlic and keep aside In the open kadai pan, lay out the fish nicely and spread the tomatoes, green chillies and the bamboo shoot evenly. Add Refined Oil and salt to taste and pour about 850ml of water Cook the fish in medium flame until dry for about 30-35 minutes Evenly spread chopped coriander leaves and smashed garlic across the fish …

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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 …

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A Recipe of Tekeli Pitha from the Kitchen of Assam

Published by Roots & Leisure

Tekeli or keteli pitha are rice cakes from Assam. They are called so because they are made by steaming them in a kettle (tekeli) lid. Traditionally a winter food (but great to have all year round), this is my favorite comfort food of all times, something I’ve been requesting for breakfast and evening snack since childhood.  Today’s recipe is submitted by Pari Hazarika. A dreamer with a head full of recipes, and a grubby feet prickling to take off to the next promising place to explore. Cooking time: 10-12 minutes Servings: 4-5 pitha on a medium sized kettle lid Ingredients: 1 cup short grained rice 1/2 cup fresh grated coconut 1/2 cup date palm jaggery (khejur gur) 2 tbsp toasted sesame seeds (optional) You will also need a kettle and two pieces of muslin, cheesecloth or other fine cloth suitable for culinary purposes. Directions to Cook: Soak the rice for 2-4 hours, then spread it out on a newspaper. When the excess water has dried off, grind it as finely as possible Fill half of …

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Recipe | Ruby Red Roselle Jam

Published by Roots & Leisure

“I got a good batch of red roselle from my terrace garden itself. Apart from cooking various dishes , I made this beautiful tangy sweet jam from the roselles . Goes great with bread ,rotis and even in tarts” ~  Geeta (@geeta_4u) Geeta’s yummy roselle jam  recipe is given below. Ingredients: 1kg of Red Roselle Sugar to taste A table spoon of vinegar Directions to cook: Remove the red outer covering from the fruit All the red part is then boiled in a large vessel with water Once the water starts to boil ,it becomes ruby red Add equal amount of sugar and keep stirring continuously Remove the foam which forms at the top with a laddle Keep stirring for almost 45 mins The red petals will become mushy . (Optional to keep it if you want the mushy consistency) Add the vinegar The liquid will become dark red in colour and thick in consistency The jam is ready Let it cool Store it in clean , dry bottles .

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Recipe | Fox Nut and Bitter Tomato Chutney

Published by Roots & Leisure

Ingredients: A small bowl of Fox Nut 3 Sliced bitter tomato 2 Roasted fermented fish 1 medium sized sliced King chilli 4 sliced Naga onion 2 garlic cloves Salt to taste A handful of coriander A handful of chameleon roots Direction to cook: Mash garlic gloves using a mortar and pestle Add roasted fermented fish and mash Mix fox nut, bitter tomato, naga garlic, chilli and chameleon roots in a bowl Add the mashed garlic and fermented fish Add salt Mix it well Garnish it with coriander leaves

RootsandLeisure_Recipe

Recipe | Chicken Chutney

Published by Imtee Jamir

  Need a light and hearty meal to cook for lunch today? Here’s your answer. Today, we have a special Chicken Chutney recipe made with simple ingredients you can easily prepare. We hope you enjoy trying this recipe! Prep : 15 mins Cooking time: 40 mins   Ingredients: 1 Kg. chicken (boneless) 3 green chillies 3 pieces of  fermented fish (ngari) 1 inch of young ginger knob 1 small onion 3 cloves of garlic A handful of ginger leaves A handful of coriander leaves Salt to taste Directions to cook : Boil the chicken in a pot for about 30min Dice the boiled chicken into small pieces and keep aside Roast the green chilli on low medium heat Roast the fermented fish on low medium heat  Chop the onion into small pieces Pound the garlic using a mortar and pestle Add the roasted green chilli, ginger, fermented fish and mash it Mix the diced chicken and other ingredients together in a large bowl Add ginger and coriander leaves Salt to taste  Voila!  Your chicken chutney …

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Recipe | Smoked Pork with Colocasia Roots (Arbi)

Published by RNL Writer

We all crave for home cooked food at some point or the other, doesn’t matter whichever part of the world we live in. And specially if it’s locally grown vegetables and ingredients, it feels like heaven. So here is another local recipe cooked using some local veggies – Colocasia root (locally called as Arbi) with Smoked Pork and garden herbs. Colocasia or Arbi is basically an edible root vegetable native to Southeastern Asia and the Indian subcontinent. They are locally grown around the northeast and cooked with different meats to create traditional delicacies. Prep : 15 mins Cook: 35 mins Serves: 6 Ingredients: 1 kg of colocasia roots/arbi, peeled and chopped 350 grams of smoked pork, thinly sliced (can be replaced with smoked beef) A handful of crested late summer mint (can be replaced with hooker chives roots or lemon basil) 1 inch of ginger knob crushed 1 inch of fresh turmeric crushed (in case you’re using turmeric powder use 1/2 teaspoon) Ghost pepper(preferably dried) as required Salt to taste Directions to cook :  In …

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Recipe | Diwali Special – Chocolate Barfis

Published by Pooja Ghose

With the return of Diwali, it brings back the festivities, celebrations, gatherings with family and friends, exchanging gifts, fancy clothes and of course, food! Diwali is just incomplete without tasty sweets and savories on the table. Don’t we all agree? So, without further ado, sharing a sweet dish recipe today on how to make chocolate barfis! They are simply delectable and we bet that your family and friends will totally dig it! Let’s get started. Ingredients : 1 can of condensed milk 300 grams of milk powder 100 grams of ground almonds 200 grams (half a tin) of evaporated milk/double cream 3 tablespoons of ghee (melted) A pinch of saffron 1/2 tsp of ground cardamom 1/2 teaspoon of ground nutmeg 300 grams of milk chocolate Choice of sprinkles Directions to prepare : Grease or line the baking sheet or plate you will use to make the barfi in, bare in mind the smaller the dish the deeper your barfi will be. (I used a square brownie pan lined with baking parchment) Mix together all the …

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Recipe | Smoked Pork with Dried Fern

Published by Pooja Ghose

What’s cooking for lunch today? Here’s a quick and simple recipe for a delicious home made style smoked pork recipe cooked with dried fern, that you can try out! Ingredients : 6-8 pieces of smoked pork (medium cut) 5 green chillies (finely chopped) 1 large potato (cut into cubes) A handful of dried fern leaves 1 medium sized onion 2-3 pieces of naga garlic Salt to taste  Direction to cook : In a large saucepan, put all the ingredients together, except for the naga garlic and potato Add water till the level of ingredients Cook for about 15 min then add the naga garlic and potato Bring it to a boil (in medium heat) until the water thickens up Ready to eat. Serve it hot with rice. Recipe contributed by Ien.

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Recipe | Crispy Honey Chicken

Published by kesangunuo

It is almost weekend and we all tend to  acquire a mood to cook something nice or get that craving to help ourselves to something special. On that note, we are today sharing a recipe to pep up your meal – Crispy fried chicken, tossed with veggies and packed with flavors and spice. Let’s make it! INGREDIENTS : 500 gms of chicken breast 4 tbsp of honey 3 tbsp of white soy sauce 3-4 tbsp of cornflour 3 tbsp of water 1 tbsp of vinegar (preferably apple cider vinegar) 1 egg 2 tbsp of chilli paste or green chilli for extra heat 5 cloves of crushed garlic Salt to taste Black pepper Oil to deep fry Chopped capsicum Spring Onion Toasted sesame seeds DIRECTIONS TO COOK: Cut the chicken breast pieces into strips and put them in a large bowl. Now, add in salt, black pepper, egg, cornflour to the bowl and mix thoroughly. Next, heat a good amount of oil in a large skillet or pan. (for deep frying) Drop the chicken pieces slowly, …