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RECIPES OF NAGALAND

NAMRATA MEDHI

24-Jun-11

RECIPES OF NAGALAND

Preparation Time: 25 mins

Cooking Time:   55 mins

Ingredients

750 gms Pork meat10 cloves   garlic (lehsun) 6   tomatoes 8 seeded red chillies3 tbsp of oilsalt   to taste

Metho d Put red chillies in a liitle katori of warm water for 15 minsShell the garlicCut tomatoes into small piecesTake seed out of red chilliesMake a paste out of the tomatoes and red chilliesHeat 3 tbsp of oil in a pressure cookerAdd the pork and cook for 15 minutes on medium flameAdd the garlic-tomato pasteAdd the saltStir for 10 minutesPut 2 cups of waterPressure cook for 1/2 hour on medium flame or 4-6 whistlesMake sure it has very little gravy

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RECIPES OF NAGALAND

Serve as an accompaniment with rice and masoor dal

HILSA s

A) 1 Kilo Hilsa cleaned* cut into Steak: Only the skin is cleaned. The stoimach should be left there after removing the gall bladder.B) Wash, and then Pat dry. Marinate very lightly with Red Chilli, Turmeric, some Salt, Cumin powder, COriander Powder. Keep for 3-4 hours.C) Heat Mustard Oil in a Frying Pan, till all bubbles are gone and oil starts to fume. (Learn o smell)D) Lower heat, and let the fish slid slowly. Use a Large Place pr Lid as a Shield from all the oil that woll fly.E) Fry for about 2 minutes and check if it is cooked. Color should turn brown. Turn and cook the other side.. GOODNESS

Tindora and Can help reduce Blood Sugar, good for Diabetic

Steps:

Slice in circles, 250 grams of Tindora into small discs, like the picture above.

Chop Two large onions into small pieces. Cut into slices in one direction, turn by 90 degrees

and cut across the slices 

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RECIPES OF NAGALAND

Deseed and Chop two tomatoes same way as we did the onions.

Chop 2 green Chillis in anyway.

Heat oil in a thick Bottom Pan, and add a tsp each of Mustard seed and Jeera into the oil.Immediately add the onions and green chillis.When Onions are limp, add tomatoes, and saute for some time.Add the Tindoras.Add salt to taste, and half tsp of red chilli.Cover and cook in low heat for 15 minutes, opening the lid and stirring from time to time.After the 15 minutes, add a cup of Besan or Gram Flour.Mix well, and keep stirring in low heat.Sprinkle some water with fingers so that it is not dry.Cover it, and keep stirring every couple of minutes.Should be done in 15 minutes.Have with Hot Chappatis

CHICKEN MASALA DRY AND TASTY GRAVY

Clean 1 kilo of chicken, and marinade in Turmeric (Half TSP or less)+ Dhania Power (1

TSP) + Jeera Powder (1 TSP) + Salt to taste + some red chilli + 1 TBS each of ginger and

garlic paste, in a bowl and keep it covered. Marinade for at least 2 hours.

Chop three large onions.

Chop one large tomato.

Slice 3 green chillis.

Heat 2 Tbs vegetable Oil in a thick Bottom Pan.

Add some mustard seed (1 tsp)+1 tsp jeera + 1 tsp Meethi seeds.

Add 1/3rd the Onions and fry till golden brown. Now add rest of the onions and fry till limp.

Add the chicken, and stir slowly.

Let them mix well, and in normal heat cook for 5 minutes.

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RECIPES OF NAGALAND

Now cover the chicken and cook for 15 -20 minutes in medium, stirring from time to time.

Now open the lid, and add the tomatoes.

Increase the heat and cook till water/juice has evaporated and the gravy is almost dry,.

If you can’t do without gravy, cook some Daal 

Garnish with coriander and Enjoy.

3 cup: Uncooked shrimps, shelled and de-veined

1 large: Onion, cut into small pieces

2 tsp: Lime juice

1 tsp: Ground coriander

12 pcs: Peppercorns

1 tbsp: Mustard oil

1 tsp: Turmeric powder

Salt to taste

Method :

1. Rub salt and turmeric powder on the shelled shrimps. Keep aside.

2. In half cup of water in a medium-size pan add the coriander, and peppercorns, and

bring the water to the boil.

3. Add the shrimps and cook for exactly 2 minutes. Drain the water and add the oil.

4. Turn the shrimps into a shallow flame-proof dish or a greased banana leaf.

5. Spread the shrimps over the surface, grill or roast upon open charcoal fire in wrapped

banana leaves.

6. Before serving pour the lemon juice on top of the shrimps.

7. Serve hot with boiled rice.

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RECIPES OF NAGALAND

This is Smoked Beef Stewed in fermented Soya Beans. A Naga (People of Nagaland)

Delicacy, this authentic Naga recipe is right from the Kitchen of a Naga friend who is also an

excellent bachelor Cook. Fermented Soya beans or Akhuni in nagaland, Hawaizaar in

Manipur and Turumbai in Meghalaya is a part of

the North eastern cuisine.!

Bamboo Shoot Fry Ingredients

One-foot long: Tender bamboo shoot 2 tsp: Baking soda 1 tsp: Fenugreek 4 : Dry red chillies 1 cup: Oil Salt to taste

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RECIPES OF NAGALAND

Bamboo Shoot Fry Method

1. Scale off the hard exterior of the bamboo shoot, wash and cut into small pieces.

2. Add the baking soda and mix it well.

3. Fry the methi seeds and red dry chillies and add salt to taste.

4. Put the bamboo shoot into the pan and cook on a slow fire.

5. When the bamboo shoot dries up, add 2 tbsps of water, stir well.

6. Serve hot and crisp.

INGREDIENTS

2-5 bird's eye chilis

2 tbsp unsalted roasted peanuts or cashew nuts

1 tbsp dried shrimp or prawns, soaked in warm water for 5 minutes and drained

5 cloves garlic

10 oz (300 grams) unripe green papaya, peeled and shredded

½ cup long or green beans, cut into ½-inch pieces

6 ripe cherry tomatoes, quartered

3 tbsp lime juice

1 tbsp chopped palm sugar or dark brown sugar

1 tbsp fish sauce

2 cups raw vegetables (cabbage, broccoli, asparagus, water spinach)

3 springs of Thai basil

METHOD

1. Take the chilies, peanuts, dried shrimp and garlic and pound roughly in a martar and

pestle or process in a blender. Make sure the mixture is coarse not smooth.

2. Combine the mixture in a bowl with the papaya, beans and tomato. Mix well and add

the lime juice, palm sugar and fish sauce.

3. Serve accompanied by the other raw vegetables and sprigs of Thai basil.

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RECIPES OF NAGALAND

.

Jadohjadoh: serves 3Ingredients:1) 2 cups of hill rice/joha rice or any short grained rice, washed and drained2)300 gms of pork (with fat)-cut into small 1/2inch cubes3)1 medium size onion, chopped4)1tbsp ginger paste5)1/2 tsp of turmeric6)1 tsp of ground black pepper7)salt-to taste8)2 bay leaves9)2 tbsp of vegetable oil10)fresh cilantro for garnishing.

Method: (Use medium heat throughout)

Heat oil in a flat bottomed vessel. Add the onions, ginger paste, turmeric and black pepper and fry till the oil separates.Burn the tip of the bay leaves and immediately drop in the pan. Add the pork pieces and fry for sometime till light brown.Add the washed rice and fry for 2-3 minutes. Add salt.Add 4 cups of water and simmer till cooked.Garnish with cilantro and serve.Jadoh is best served with fermented soya paste (Tungrymbai) and Dohneiiong(pork with sesame seeds).

Ingredients:

1 Kg. pork meat (medium sized pieces)

12-15 cloves of garlic

10 gms ginger chopped

20 gms dried bamboo shoots

10-12 red chilies

3 tbsp of oil

salt  to taste

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RECIPES OF NAGALAND

How to make it

Shell the garlic

Take seed out of red chillies

Make a paste out of the red chillies, ginger and garlic

Marinade the pork in this paste for about half and hour.

Heat oil in a pressure cooker

Add the pork and cook for 15 minutes on medium flame

Add the garlic-ginger-chilly paste

Add the salt

Stir for 10 minutes

Put 2 cups of water

Add the dried bamboo shoots

Pressure cook for 1/2 hour on medium flame or 4-6 whistles

Make sure it has very little gravy

Boiled and mashed pumpkin 500 gms

 

Diluted tamarind water 1/2 cup

 

Dissolved grated jaggery 1/2 cup

 

Bay leaf 1

 

Mustard seeds 1 tsp

 

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RECIPES OF NAGALAND

Lime juice 1 tsp

 

Raisins 1 tsp

 

Dry slit red chillies 2

 

Water 1 cup

 

Mustard oil 1 tsp

 

Salt as per taste

How to make Pumpkin Oambal

Mix the pumpkins with tamarind water.

Fry the mustard seeds in hot oil till they start sizzling.

Add chillies, bay leaf and raisins and stir for few minutes.

Add the pumpkin tamarind mixture and cook for a couple of minutes.

Now add the jaggery mixture and boil at a low flame for a couple of minutes.

After removing from the fire add the lime juice and mix well.

PORK RECIPE:

Ingredients 1 Kg. pork meat (medium sized pieces) 12-15 cloves of garlic 10 gms ginger chopped 20 gms dried bamboo shoots 10-12 red chillies 3 tbsp of oil salt  to taste

How to make it

Shell the garlic

Take seed out of red chillies

Make a paste out of the red chillies, ginger and garlic

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RECIPES OF NAGALAND

Marinade the pork in this paste for about half and hour.

Heat oil in a pressure cooker

Add the pork and cook for 15 minutes on medium flame

Add the garlic-ginger-chili paste

Add the salt

Northeast African Millet Patties  

3 cups cooked millet 1/2 cup nut butter (tahini, almond peanut etc) 1 tbs onion powder 1 tbs tamari 1 tsp celery seed 1 tbs oil

Mix all ingredients together.form into patties,brown on both sides in lightly oiled skillet.makes 6 patties.

To cook millet: boil 2½ cups water.add 1 cup milllet, cover and simmer 15 minutes.let sit uncovered 20 minutes. makes about 3 cups. 

Wild rabbit in cider

INGREDIENTS:

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RECIPES OF NAGALAND

One rabbit – jointed into hind legs, saddle and fore legs

250 ml dry cider

100 ml double cream

Four sticks of celery

Two carrots

Two cloves of garlic – peeled

One bay leaf

A sprig of thyme

Salt and freshly-ground black pepper

A little vegetable oil

A knob of butter

Plain flour for dusting

A handful of chopped parsley

METHOD

Pre-heat the oven to 180C, gas mark 4. Place a heavy, deep-sided pan on the heat. Dust the

rabbit pieces in flour and shake off any excess.

Pour a couple of tablespoons of oil into the pan and add the rabbit, turning it to colour on all

sides.

Then add the butter, pour in the cider, bring to the boil and simmer for a minute or two.

Add the thyme and bay leaf, cover the pan with a lid or tin foil and put in the oven for

around two hours or until the rabbit is cooked and tender.

Check on it once or twice and if the cider appears to have reduced too much during cooking,

simply top up with a little water.

When cooked, remove the rabbit from the pan and pass the remaining stock through a sieve.

Cut the celery and carrot into cubes and roughly chop the garlic.

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RECIPES OF NAGALAND

Add them to the stock along with the double cream, bring to the boil, turn the heat down and

gently reduce until a sauce has formed that coats the back of a spoon and the vegetables are

tender.

To serve, place the rabbit meat back into the sauce to reheat, season with salt and pepper and

finish with the chopped parsley. Super served with mashed potatoes.

Nough   smoked   salmon  for four people

One 400g tin of cooked butterbeans

One clove garlic, peeled

Juice and zest of half a lemon

One teaspoon of sesame seeds

Extra virgin rapeseed or olive oil

A handful of salad leaves

Sea salt and freshly-ground black pepper

Method:

Drain the butterbeans and place them in a food processor or blender along with the garlic,

lemon juice, lemon zest and sesame seeds.

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RECIPES OF NAGALAND

Set the blender going at full speed and add the oil in a slow dribble until you have a smooth,

peanut butter-like consistency.

However how much oil you add is up to you and how loose you’d prefer the humous. Taste,

add salt and pepper and process again to incorporate.

To make it a little different, you could add a chopped chilli to the processor or use lime juice

and zest instead of lemon. To serve, arrange the smoked salmon on serving plates, pile the

humous on top, tear up and scatter the salad leaves around and finish with a grind of black

pepper and a little rapeseed oil.

Ingredients:

One whole rabbit

Two to three packs of lard or goose fat.

Four star   anise

One bulb of garlic – peeled

One tablespoon of fennel seeds

Ten black peppercorns

One sprig of  thyme

Three bay leaves

One sprig of rosemary

One bunch of curly parsley

Salt and pepper

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RECIPES OF NAGALAND

Method:

Pre-heat the oven to 200°C, gas mark 6. Place all the ingredients apart from the rabbit, salt

and parsley into a deep-sided roasting tin and place in the oven for a few minutes until the fat

has melted.

Remove from oven and turn the temperature down to 140°C, gas mark 1. Place the rabbit

into the roasting tin, making sure it’s fully submerged in the melted fat. Cover with a couple

of layers of tin foil and cook in oven for five to six hours.

   

When removed, allow to cool just enough to handle and carefully take the rabbit from the fat

and pick the meat from the bones, placing it in a large bowl before breaking it up with a fork.

Then pour ¼ of the fat through a sieve and on to the rabbit. Save the excess fat for further

potted rabbits or for roasting potatoes. Some rabbit stock will have separated to the bottom of

the roasting tin so carefully spoon off the fat and add the remaining stock to the rabbit in the

bowl.

Taste and season with plenty of salt and pepper. Add the chopped parsley and mix in well.

Then simply spoon the rabbit into ramekins (if you’re going to eat it immediately) or

sterilised storage jars and pour a thin sealing layer of the melted fat or clarified butter over

the top. It’ll keep in a fridge for several months.

Lovely served with toast or a little salad

Smoked haddock and egg pie with a cheesy topping

FISH pie is always a favourite on our menu – even to those who profess not to like fish.

When choosing the haddock, most fishmongers will have two sorts: one that's slightly grey in comparison to fresh haddock as a result of the smoking and another that, as a result of the addition of colouring, looks like it's been exposed to nuclear isotopes. I'd always suggest the former.

INGREDIENTS

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RECIPES OF NAGALAND

500g floury potatoes such as Maris Piper or King Edward

300g natural smoked haddock, pin boned and skinned

100g butter

50ml double cream

50g plain flour

100g mature cheddar – grated

Six free-range eggs

Half a pint of milk

One level tablespoon wholegrain mustard

150g garden peasA handful of chopped parsley

Sea   salt  and freshly-ground black pepperMETHOD

Peel the potatoes, cut into even-sized chunks and place in a pan. Cover with cold water, add a little salt and bring to the boil. Simmer until tender, which will be around 15 minutes, before draining them in a colander and returning to the pan. Add 50g of the butter, mash until smooth and then add the cream but don't season just yet. Put to one side.

While they're cooking, place the eggs in a pan, cover with cold water, bring to the boil and simmer for seven minutes. Place the pan in the sink and run the eggs under cold water until cool. Crack the shells and remove before coarse-grating the eggs in a bowl.

Melt the other 50g of the butter in a saucepan over a gentle heat. Add the flour and cook for a couple of minutes, stirring occasionally. Then slowly add the milk, stirring all the time to ensure there're no lumps. If you do get some, use a whisk to mix them in before adding the cheddar. Taste and add pepper and maybe salt if necessary. Remove from the heat.

Dice up the fish. Place in a large bowl, add the mashed potato, the grated egg, peas, mustard and parsley and gently mix. Taste and add salt and pepper as necessary. Spoon into a pie dish, pour the cheese sauce over and bake in the oven for 35 to 40 minutes or until the top is golden brown.

Irish stew-style mutton

1kg mutton shoulder, scrag end or neck

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RECIPES OF NAGALAND

Some mutton bones – if available

One onion

Two sticks of celery

Three carrots

Half a swede

50g butter

Two potatoes

Sprig of thymeTwo bay leaves

A bunch of curly parsley – choppedSalt and freshly-ground black pepper

Method

First, simply place the mutton, along with any bones, into a large pan and cover with cold water. Bring to the boil, reduce to a simmer and allow to cook for two hours, skimming off any scum or fat that rises to the surface with a ladle or spoon.

Meanwhile, wash and peel all the vegetables and cut into 1cm dice. Pick the thyme leaves from the stalks.

After two hours’ simmering, the meat should be tender and starting to break down. Remove it from the liquid and cut into bite- sized chunks. Then pour the stock through a fine sieve into another pan or large bowl. Place the original pan back on a medium heat, melt the butter in it and add the diced vegetables. Allow them to sweat for five or 10 minutes, stirring occasionally to ensure they soften but don't colour.

Add the reserved liquid along with the bay and thyme leaves and cook for a further 30 minutes. Taste, season with salt and pepper, add the mutton back to the pot and finish with a generous handful of chopped parsley.

.

Nagaland is known for its incomparable traditional and cultural

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RECIPES OF NAGALAND

Naga Cuisine Guide

Eaten on banana leaves while sitting on the floor, the cuisine is mostly rice and meat. Food is bland with boiled vegetables, chicken, frogs when they are in season, and ginger stew making up the main fare. The local liquor is made of rice beer called `Zutho’. It is served with mashed roasted millet, soya bean and red chili. Go slow on the red chili for it is sure to give you an upset

tummy.   

Mixed parts curry, anshe pork, and smoked pork in theishui (fermented soybean) curry, with steamed white rice and chicken chutney as accompaniments.

Chicken chutney

The chicken chutney consisted of a small bowl of shredded chicken tossed with green onions, onions, green chillis, and roasted black sesame seeds. The chicken was succulent, the flavors vivid and well-balanced, and the spice level tolerable. (It’s simple enough to make at home, yet adding it to simple meal of dal (lentils) and rice has the same effect as dressing your jeans and T-shirt up with a black Valentino jacket).

Cakes of dried yam stems and leaves

“Anishe” refers to little cakes of dried, cooked yam stems and leaves that are used as the base for certain curries. There’s a very slight, almost undetectable bitter undertone to the greens, but it is overridden by the juicy bamboo shoots that somehow seem to enhance the flavor of the pork without even trying.

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RECIPES OF NAGALAND

Enlarge Image

Recipe of Naga Style Pork- famous among NE

Students in DelhiIngredient   Name Unit Quantity Bamboo Shoot grams 100

Coriander Leaf bunch 1

Cumin powder tbsp 1

Garlic grams 50

Ginger grams 50

Green Chilli number 4

Mint Leaf bunch 1

Musturd Oil ml 100

Onion number 3

Pork with Fat Layer peices (without Skin) grams 1000

Potato number 2

Red Chilli Dry number 2

Red Chilli Powder tbsp 1

Salt to taste 1

Directions   |   How to make Naga Style Pork- Famous Among NE Students In Delhi

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RECIPES OF NAGALAND

 

1. Clean the pork and wash thoroughly for 2-3 times. Place the pork in

a deep bowl and add a tbsp of oil, salt (to taste) chilli powder, tsp of

ginger paste, tsp of Garlic paste and cumin powder and keep aside.

Chop the medium sized potato and fry till brown and keep aside. 2.

Take a pressure cooker (3-5 ltr size) and heat the mustard oil in

medium flame. Fry the finely chopped onion for 3 min till the colour

changes then add the garlic paste and half of the ginger paste and fry

for 1 min. Now add green chillies sliced in two halves and Bamboo

Shoot and fry till bamboo shoot release its fragrance (little pungent

to smell) 3. Now add the marinated pork and stir so the masala and

the oil are layered on every piece of pork. Now add the pre cooked

potato and close the pressure cooker and leave for pressure cooking

with ½ ltr of water. Wait till at least 12 whistle goes off under

medium flame. 4. Turn off the flame and let the pressure release

slowly. Open the lid once the pressure is released and ensures the

gravy is thick (else put the cooker on flame without lid and reduces

the water content). Garnish with coriander leaf and serve with

steaming rice

Recipe of Pork And Lettuce Rolls

Ingredient   Name Unit Quantity bamboo shoots, chopped grams 250

can water chestnuts, chopped grams 155

dry sherry tbsp 2

green shallots, finely chopped number 6

lettuce leaves number 8

minced pork grams 250

mushrooms dried grams 60

oil tbsp 1

oyster sauce tbsp 2

sesame oil tsp 2

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RECIPES OF NAGALAND

soy sauce tbsp 1

Directions   |   How to make Pork And Lettuce Rolls  

Cover mushrooms with boiling water in bowl, stand 30 mint. Drain.Remove mushroom stems, finely chop mushrooms.Heat vegetable oil in wok or skillet, add pork, stir-fry until golden brown.Add mushrooms, shallots, water chestnuts, bamboo shoots and crab, stir-fry 1 minute.Add combined sesame oil, sauces and sherry to work, stir-fry until combined; remove from heat.Divide pork mixture evenly between lettuce leaves.Fold in ends and sides of lettuce leaves, roll up to form a neat parcel.Generally the pork filling and lettuce leaves are served separately; guests can then fill and roll their own lettuce leaves.

MARINATED PORK CHOPS

Ingredients

  Marinate Sauce   Oyster Sauce   Maggi-Seasoning Sauce   Sugar   Minced Garlic and Ginger   Cilantro   Water   Pork chops

Ingredients

2 lb of lion assorted chop

For the pork chop:

2 tbsp oyster sauce

2 tbsp sugar

2 tbsp soy sauce

2 tbsp garlic powder

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RECIPES OF NAGALAND

For the stir fry pork:

Celery (chopped)

Carrots (chopped)

Mushrooms (chopped)

2 cloves crushed garlic

Directions

Marinate the pork chops with all the ingredients for the chops. Spread on a baking

tray. Bake at 450 degrees for 20 minutes on each side.

For the stir fry pork , chop pork into bite size pieces. Take a wok and add 1 tbsp of

oil. Add garlic and stir for 10 seconds. Add the pork pieces. Stir and cook till the

pork is done. Add the vegetables. Stir. Serve

PORK CHOP & STIR-PORK FRY2 lb of lion assorted chop   For the pork chop:   2 tbsp oyster sauce   2 tbsp sugar   2 tbsp soy sauce   2 tbsp garlic powder   For the stir fry pork:   Celery (chopped)   Carrots (chopped)   Mushrooms (chopped)   2 cloves crushed garlic

Directions

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RECIPES OF NAGALAND

Marinate the pork chops with all the ingredients for the chops. Spread on a baking tray. Bake at 450

degrees for 20 minutes on each side.

For the stir fry pork , chop pork into bite size pieces. Take a wok and add 1 tbsp of oil. Add garlic and

stir for 10 seconds. Add the pork pieces. Stir and cook till the pork is done. Add the vegetables. Stir.

Serve.

Steamed Pork Strips With Glutinous Rice1 pound lean pork  1 scallion stalk  1 slice fresh ginger root  3 tablespoons soy sauce  1 tablespoon sherry  1/2 cup glutinous rice flour

Directions:

1. Cut pork in 1/2 inch slices, then in strips.

2. Mince scallion and ginger root; combine in a heatproof bowl with soy sauce and sherry.

3. Add pork strips and toss gently. Let stand 15 minutes, turning meat occasionally.

4. Sprinkle pork with glutinous rice flour, then toss gently again.

5. Steam on a rack 1 1/2 hours over low heat, turning pork strips at 20 minute intervals.

Chinese Bbq Pork Roast Pork RecipeIngredients:

2 pounds (900 g) boneless pork   2 1/2 teaspoons (12 ml) sugar  3/4 teaspoon (3 ml) salt  1 clove garlic, pressed  1/2 teaspoon (2 ml) ginger juice  2 tablespoons (30 ml) catsup 

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RECIPES OF NAGALAND

2 tablespoons (30 ml) soy sauce   2 1/2 teaspoons (12 ml) wine  1/2 teaspoon (2 ml) five-spice powder (optional)  1 tablespoon (15 ml) hoisin sauce  1/4 cup (60 ml) honey

Directions

1. Marinate pork for 2-4 hours, or overnight if you wish.

2. Preheat oven to 375°F (190°C) and place marinated pork on a rack over a roasting pan filled with

1/2 cup water. Bake at 375°F (190°C) for 20 minutes. Turnover and bake another 17-20 minutes.

3. Switch oven to broil. Baste both sides of pork with basting sauce and broil for 1 minute on each

side.

4. Let pork cool and cut into thin slices.

Lemon BBQ Spareribs Recipe:  Ingredients:   • 1 tbsp Chinese five spice   • 2 clove minced garlic   • 3 tbsp hoisin sauce   • 3 tbsp soy sauce   • 1 tbsp cooking wine or dry sherry (optional)   • 2 tbsp honey   • 3 tbsp lemon juice   • 2-3 lb. pork ribs

Green Curry Pork Recipe

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RECIPES OF NAGALAND

Directions for preparation:

• Mix the Chinese five spice, garlic, hoisin sauce, soy sauce, cooking wine, honey and lemon juice in

a bowl together till it is a smooth mixture. Reserve some of the mix (2 tbsp)

• Take the ribs and pour the marinade mix all over it to coat it well and let it marinate for 4-6 hours or

overnight.

• Preheat the oven to 400 F and roast the ribs uncovered for 1 hour.

• Baste with the marinade sauce during roasting and turn once after 30 minutes.

• Take it out after 1 hour.

• Carve out the ribs and serve.

Chinese Broccoli Beef Recipe:½ lb beef   1 ½ tbsp oyster sauce   1 tbsp soy sauce   1 tbsp cornstarch   1 tbsp sesame oil   3 cloves garlic (minced )   ½ lb broccoli (cut into pieces)   Sugar

Directions

Slice beef thin. Put in a bowl. Marinate with soy sauce, cornstarch and sherry cooking wine. Marinate

for 15 minutes.

Take another wok and add 2 tbsp of oil. Set heat on high. Add the garlic and stir fry for 10 seconds.

Add the beef. Stir for 2-3 minutes till done.

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RECIPES OF NAGALAND

Take a pan and add 1 tbsp of oil. Add broccoli and stir fry for a minute. Add the beef and oyster

sauce, sesame oil and sugar. Stir for another 30 seconds. Serve

Plum Good Cake Recipe:2 cups unsifted flour   2 cups granulated sugar   1/2 tsp. Salt  1/2 tsp. baking powder   1/2 tsp. baking soda   1 tsp. Cinnamon  1/2 tsp. cloves  1 cup salad oil  3 eggs  2 jars (4 3/4 ounces each) Gerber Strained Plums with Tapioca  1 Tbs. red food coloring   1 cup chopped black walnuts or other nuts(optional)

Directions

Mix all ingredients at one time with electric beater until eggs are well mixed.

Pour into greased Bundt or tube cake pan.

Bake in preheated 300°F oven for 1 hour and 10 minutes or until sides of cake pull away from pan.

Remove cake from pan while still hot.

Frost while hot.

Frosting: 1 cup confectioners sugar combined with 1 Tbs.

lemon juice (will be quite thick).

Let cool before serving.

Sunkist Onion And Orange Salad Recipe:

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RECIPES OF NAGALAND

1 large mild flavored onion  2 large Sunkist Oranges, peeled  1/4 tsp. salt  1/8 tsp. oregano, crushed   1/4 cup salad oil  1 Tbs. fresh squeezed orange juice  1 Tbs. fresh squeezed lemon juice   Lettuce  2 Tbs. ripe black olives, sliced  Coarsely ground black pepper

Directions

Cut onion into 8 thin slices and oranges into 6 slices each.

Place in glass dish; marinate for 15 minutes in mixture of salt, oregano, oil, orange and lemon juice.

Arrange in a row on individual beds of crisp lettuce, alternating 3 orange slices and 2 onion slices per

serving.

Top with sliced olives and spoon over remaining marinade.

Add a generous sprinkling of fresh ground pepper.

Orange And Coconut Cake Recipe:1/4 cuop butter   1/4 cup sugar   4 eggs   1/'4 teaspoon baking powder   1 cup self raising four   1 cup semolina   1 1 /2 cups desiccated coconut   1 112 teaspoons ground cinnamon   1 tablespoon grated orange peel  

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RECIPES OF NAGALAND

1/2 cup walnut pieces   1/2 cup orange juice   1/4 cup sweet wine or sherry (optional)   1/2 cup blanched slivered almonds   3 cups cold Atter syrup

Directions

Cream butter and sugar, and gradually beat in the eggs.

Sift the baking powder with the flour and mix in the semolina, 1 cup of the desiccated coconut, the

cinnamon, orange peel and walnuts.

With a wooden spoon lightly stir the dry ingredients into the creamed butter, adding orange juice and

wine or sherry.

Pour into a well greased and lightly floured bak- ing dish, approx 9 in (23 cm).

Decorate with slivered almonds and bake at 350°F (180°C) for 45 minutes.

When the cake is cooked and golden brown on top, remove it from the oven and while still hot spoon

the Atter syrup over the top.

Sprinkle with the remaining 1/2 cup of desiccated coconut.

Spinach Stew Recipe:1 cup chick peas, soaked overnight   1 lb (500 g) Basic Kafta Mixture   2 tablespoons ghee or substitute   1 lb (500 g) spinach  1 teaspoon salt  1/2 teaspoon black pepper  2 cloves garlic  1 teaspoon ground coriander

Directions

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RECIPES OF NAGALAND

Boil the chick peas, cover and simmer until tender.

Drain and set aside.

Make small balls with the kafta mixture.

Brown them lightly in the ghee, using the saucepan in which the stew is to be cooked.

Remove from saucepan and set aside.

Place the spinach in the saucepan, cover and simmer gently in its own juice until tender.

Add meat balls, chick peas, 1/2 teaspoon salt and the pepper.

Cover and con- tinue to simmer (adding a little water when necessary) until the meat balls are well

cooked — approx 1/2 hour.

At the completion of cooking, crush the remainder of the salt with the garlic, add the coriander and fry

in a lit- tle ghee until the garlic smells sweet.

Mix this mixture into the cooked stew.

Adjust salt to taste.

Serve with Rice Pilaf.

Pine Nut Sauce Recipe:1 slice of soft ordinary bread (not the Lebanese variety) without crust, ' 1/2 in (1.25 cm) thick and soaked in 1 cup water  1 clove garlic  112 tablespoon salt  3/4 cup pine nuts  Approx 1/2 cup lemon juice  2 tablespoons water

Directions

Squeeze the soaked bread to dry.

Crush the garlic and salt together.

Pound in the pine nuts to a paste.

Pound in the bread, add the lemon juice and water.

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RECIPES OF NAGALAND

Sieve the mixture through a fine strainer.

Adjust salt and lemon to taste. Makes: approx 3/4 cup

Alternative method- Place all the ingredients into a blender and blend into a smooth sauce, adding

more water if necessary

Ticktacktoe Jewel Cake Recipe:1 can (about 1 pound) fruit cocktail   1 package (3 ounces) strawberry flavor gelatin   1 cup boiling water   1 nine inch yellow cake layer  21/2 cups thawed frozen whipped topping (from a 9-ounce container)

Directions

Drain syrup from fruit cocktail into a cup.

Dissolve gelatin in boiling water in a medium size bowl; stir in 1/2 cup of the fruit syrup.

Measure 1/4 cup of the mixture into a small shallow pan or dish to make a thin layer.

Chill until firm for garnish.

Chill remaining gelatin mixture 30 minutes, or until as thick as unbeaten egg white; fold in fruit

cocktail.

Spoon into an 8 inch round layer cake pan.

Chill several hours, or until firm.

Place a piece of transparent wrap or foil over a large flat plate.

Loosen gelatin layer around edge with a knife; dip pan very quickly in and out of hot water; turn out

onto wrapped plate.

Split cake layer; spread each half with 1/4 cup of the whipped topping; place half, spread side down,

over gelatin layer.

Cover with a serving plate; turn upside down; lift off plate and peel off paper.

Place remaining cake layer, spread side down, over gelatin.

Frost side and top of cake with about two thirds of the remaining whipped topping.

Press remainder through a pastry bag in ribbons to form blocks on top of cake and rosettes at edge.

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RECIPES OF NAGALAND

Cut the 1/4 cup gelatin mixture into tiny cubes; spoon into blocks on cake.

Chill until serving time.

Chinese Broccoli Beef Recipe:½ lb beef   1 ½ tbsp oyster sauce   1 tbsp soy sauce   1 tbsp cornstarch   1 tbsp sesame oil   3 cloves garlic (minced )   ½ lb broccoli (cut into pieces)   Sugar

Directions

Slice beef thin. Put in a bowl. Marinate with soy sauce, cornstarch and sherry cooking wine. Marinate

for 15 minutes.

Take another wok and add 2 tbsp of oil. Set heat on high. Add the garlic and stir fry for 10 seconds.

Add the beef. Stir for 2-3 minutes till done.

Take a pan and add 1 tbsp of oil. Add broccoli and stir fry for a minute. Add the beef and oyster

sauce, sesame oil and sugar. Stir for another 30 seconds. Serve

Poora Haah (Roasted Duck)

Ingredients

1 Medium duck 2 Egg 4 slices white Bread 1 Large onion chopped 1 Large potato cubed 3 tsp Lime juice ½ tsp Black pepper powder 2 Large green chillies, chopped 1 bunch Coriander leaves, ground

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RECIPES OF NAGALAND

2 stalks Green spring onions, chopped 1 tsp Vinegar 1 tsp Chilli powder 1 cup Cooking oil Salt to taste

Method

Remove the giblets, clean, wash and chop them fine. Clean and wash the duck, do not cut it but keep it whole. Mix the salt in the lime juice and rub it all over and inside of the duck. Keep it aside for 15 minutes. Break the bread slices into crumbs, mix it with the potato cubes. Mix all the ingredients and half the cooking oil. Beat the egg well and fold it into the mixture. Add the cleaned giblets into the mixture and stir well. Rub the remaining oil all over the duck and stuff the mixture and truss well. Roast the duck over open charcoal fire or in a hot oven for half an hour or till it is

done. While the duck is cooking, baste it with a little cooking oil at intervals. Serve hot with boiled rice and roasted potatoes.

Bamboo Shoot FryIngredients

One-foot long Tender bamboo shoot

2 tsp Baking soda

1 tsp Fenugreek seeds

4 Dry red chillies

1 cup Mustard Oil

Salt to taste

Method

Scale off the hard exterior of the bamboo shoot, wash and cut into small pieces. Add the baking soda and mix it well. Fry the methi seeds and red dry chillies and add salt to taste. Put the bamboo shoot into the pan and cook on a slow fire. When the bamboo shoot dries up, add 2 tbsps of water, stir well. Serve hot and crisp.

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RECIPES OF NAGALAND

Panch Phoron Taarkari Ingredients

100 gms. Pumpkin diced

2 Large potatoes diced

1 Large brinjal diced

2 Large dry chillies slit

2 Tbsp oil ½ tsp Fenugreek

seeds ½ tsp Aniseeds ½ tsp Mustard

seeds ½ tsp Cumin

seeds 2 Bay Leaves

 2 Green chillies chopped 1 tsp Turmeric powder 1 tsp cold milk ½ tsp Sugar Salt to taste

Method

Heat the oil and add all the dry spices Stir-fry the spices, add the cut vegetables and mix well. Add the green chillies, sugar, salt, turmeric and mix thoroughly. Pour enough water and add milk to cook the vegetables. Simmer till vegetables are tender and the water is absorbed. Serve hot with rice or poori.

Poora MachIngredients

500 gms Sole fish 2 Tbsp Mustard seeds, soaked and ground 1 bunch Chopped coriander leaves or mint

leaves 6 flakes Garlic, crushed 1 Tbsp Chilli powder 2 Tbsp Lime juice 1 tsp Turmeric powder 2 Tbsp Mustard oil Salt to taste

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RECIPES OF NAGALAND

Method

Ease the fillets away from the backbone of the fish, leaving them attached at the sides. Rub the oil on to the insides and outside of the whole fish.

Apply in between the fillets. Mix together all the ingredients into a paste, marinate the fish with it, spooning the

remaining into the insides of the fish for an hour. Wrap the fish in an aluminum foil and cook on a barbecue. If cooked on an open charcoal fire, wrap it in a banana leaf and tie up the fish inside the

banana leaf till cooked and ready to be served. Serve hot with steamed rice.

Nagaland Laksa Stock Ingredients

600 gms Flaked ikan kembong 50 gms Tamarind, strained 3-4 stalks Daun kesom (polygonum) Salt to taste Sugar to taste 4 litres Water Spice Paste (grind together) 30 Shallots 1 tsp Belacan granules 2 stalks Lemon grass

10 Dried chillies 10 Fresh chillies 1.5 cm Lengkuas 0.5 cm piece Fresh turmeric

Method

Mix water with tamarind and strain. Bring tamarind water to the boil. Put in spice paste and daun kesom. Add salt and sugar to taste. Simmer for 20 minutes. Put in flaked fish, stir well and

remove from fire. Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce,

pineapple, big onions and chillies. Add a few mint leaves and sprinkle some finely sliced ginger buds and add a tablespoon

of shrimp paste (har koe). Serve hot.

Home>>East-India>>Nagaland>>Cuisine>>Fish-Fried-Rice

 Fish Fried Rice

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RECIPES OF NAGALAND

Fish Fried RiceIngredients

1/2 kg Fish, cut into small pieces (white fish is best)

2 cup Long grained rice

2 Large onions, chopped

2 Tbsp Desiccated coconut (optional)

1 Tbsp Ground coriander

2 tsp Turmeric powder 1-inch Piece ginger 2 tsp Ground cumin

seeds ½ tsp Fenugreek seeds

1 Bay leaf Juice of a ½ lime 1/2 cup Oil Salt to taste

Method

Wash the rice and soak it in cold water for at least 1 hour. Wash and cut the fish into 2-inch pieces. Mix the coriander, cumin, turmeric, fenugreek and ginger

together. Heat 2 tablespoons of oil in a large frying pan and fry the mixture

for about a minute. Place the fish in the pan, stir without breaking the pieces. Cover the pan and allow the fish to cook in its own steam for five

minutes. Remove the fish carefully with a fish slice and keep them warm. Meanwhile, fry the onions with the bay leaf in the remaining oil

till brown. Drain the rice and add to the onions. Mix the coconut and lemon juice in the rice and fry lightly for a

couple of minutes. Pour a cup of water into the pan in which fish was fried and bring

to the boil, pour this water into the rice mixture. Add extra warm water, just enough for the rice to simmer and

cook Turn the rice out on a serving plate and arrange the cooked fish

pieces on top. Garnish with chopped coriander leaves.

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RECIPES OF NAGALAND

Serve hot.

Nagaland Fish Stew Ingredients

Assam skin and juice garlic chilli paste (mine's homemade,

consist of shallots, chilli padi, garlic, serai and bua belamning - a sour fruit green in colour)

salted leafy vegetables dried chilli fish sugar salt

Method

Heat oil in pan and fry garlic till fragrant and golden brown. Add salted vege and fry for a while till tender. Add assam skin, dried Chilli, assam juice and stir fry for a while. Add fish in and cook till done. Add salt and sugar to taste.

Koat Pitha (Banana Pitha)Ingredients

6 Ripe bananas mashed

1 cup Rice flour, sieved

1 cup Grated jaggery

250 gms Mustard Oil or vanaspati

Method

Mix the jaggery and the mashed bananas.

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RECIPES OF NAGALAND

Fold the rice flour gradually into the banana jaggery mixture.

Heat the oil and spoon the batter into the hot oil on medium heat.

When the pithas turn golden brown drain them on brown paper.

Panch Phoron Taarkari Ingredients

100 gms. Pumpkin diced 2 Large potatoes diced 1 Large brinjal diced 2 Large dry chillies slit 2 Tbsp oil ½ tsp Fenugreek seeds ½ tsp Aniseeds ½ tsp Mustard seeds ½ tsp Cumin seeds 2 Bay Leaves

 2 Green chillies chopped 1 tsp Turmeric powder 1 tsp cold milk ½ tsp Sugar Salt to taste

Method

Heat the oil and add all the dry spices Stir-fry the spices, add the cut vegetables and mix well. Add the green chillies, sugar, salt, turmeric and mix thoroughly. Pour enough water and add milk to cook the vegetables. Simmer till vegetables are tender and the water is absorbed. Serve hot with rice or poori.

Dal and Eggs Ingredients

100 gms Moong dal 100 gms Masoor dal 100 gms Afar dal 2 tsp Turmeric powder 4 Hard-boiled eggs, pierced with a

fork 2 onions chopped 2 Green chillies 4 flakes Garlic crushed ½ cup Mustard oil 1 tomato paste

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RECIPES OF NAGALAND

Salt to taste

Method

Boil the three dals together with salt and turmeric powder. Heat the oil in a shallow pan, fry the onions and tomato paste. Add the whole eggs into it and fry further till the onion paste turns brown. Add half cup water and cover the pan, allowing it to simmer for 10 minutes. Pour the eggs with the onion tomato sauce into the cooked dal, stir well. Serve hot with steamed rice.

Poora Mach Ingredients

500 gms Sole fish 2 Tbsp Mustard seeds, soaked and ground 1 bunch Chopped coriander leaves or mint

leaves 6 flakes Garlic, crushed 1 Tbsp Chilli powder 2 Tbsp Lime juice 1 tsp Turmeric powder 2 Tbsp Mustard oil Salt to taste

Method

Ease the fillets away from the backbone of the fish, leaving them attached at the sides. Rub the oil on to the insides and outside of the whole fish.

Apply in between the fillets. Mix together all the ingredients into a paste, marinate the fish with it, spooning the

remaining into the insides of the fish for an hour. Wrap the fish in an aluminum foil and cook on a barbecue. If cooked on an open charcoal fire, wrap it in a banana leaf and tie up the fish inside the

banana leaf till cooked and ready to be served. Serve hot with steamed rice.

Ingredients :    

Beetroot pulp - 1 kg Water for boiling beetroot

- 5 1/2 cups

Sugar - 1 kg

Water - 5 cups

Tonovin essence - 1dsp

Citric Acid - 1 1/2 tsp

Fresh lime juice - 2 1/2

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RECIPES OF NAGALAND

Method :

Scrape the beetroot and boil in 5 1/2 cups of water. Keep the pan open while boiling. When it is done, keep it aside. 

Boil sugar in 5 cups of water. When the sugar completely dissolves, keep it aside.

Squeeze the beetroot pieces and strain out the pulp. Grind the beetroot again and sieve out the maximum pulp. Add the pulp to the sugar syrup. Add essence, citric acid and lime juice to it and stir it well. Pour the squash into a dry bottle when cool. Refrigerate.

Ingredients :    

Raw Mangoes - 1 kg

Water - 1 cup

Sugar - 1 1/2 kg

Water - 2 cup

Citric Acid - 2 tspPotassium Meta bisulphate

- 1/2 tsp

Method :

Peel the skin of the mango and cut into small pieces. Cook the mango pieces with 1cup of water. When it is done, remove from the fire and allow to cool. After that either grind it in an electric liquidiser or squeeze the mango pieces with a ladle. Sieve the solution through a cloth and keep aside.

Heat 1 1/2 kg sugar, 2 cups water and citric acid in a vessel. Stir continuously. When the sugar dissolves in the water, add the mango juice into it. When the squash boils, remove it from the fire and allow to cool. When the solution cools, take 1/4 cup of juice from it and dissolve potassium meta bisulphate in it. Pour this to the remaining squash and stir well. Store the squash in an airtight bottle.

Ingredients :    

Raw papaya -1 small (peeled and coarsely grated)

Green chilies (slit) - 5

Cumin seeds - 1/4 tsp

Mustard - 1/4 tsp

Asafoetida - 2 pinches

Sugar - 1 tsp

Lemon juice - 1 tsp

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RECIPES OF NAGALAND

Coriander - 1 tsp (finely chopped)

Oil - 1 tsp

Salt - to taste 

Method :

Heat oil, add cumin and mustard seeds, asafoetida, allow to splutter. Add green chilies, stir. Add this mixture ingredients, mix well.Ingredients :    

Raw papaya -1 small (peeled and coarsely grated)

Green chilies (slit) - 5

Cumin seeds - 1/4 tsp

Mustard - 1/4 tsp

Asafoetida - 2 pinches

Sugar - 1 tsp

Lemon juice - 1 tsp

Coriander - 1 tsp (finely chopped)

Oil - 1 tsp

Salt - to taste 

Method :

Heat oil, add cumin and mustard seeds, asafoetida, allow to splutter. Add green chilies, stir. Add this mixture ingredients, mix well.Ingredients:    

Onion - 1 (sliced thin/chopped)

Carrot  - 1 teaspoon; grated

Green chili  - 2 (sliced round)

Cucumber  - 1/4 cup; diced

Tomato - 1; diced

Black pepper - to taste

Salt - to taste

Yogurt - 1 cup

Method:

Mix all the ingredients in a bowl.  The salad is very refreshing and easy to make too. This salad

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RECIPES OF NAGALAND

is a great accompaniment with Biriyani and Fried fish too. 

Cucumber Salad

 

Ingredients :    

Big Cucumber - 1 

Grated coconut - 1

Green Chillies - 4 no's

Pepper powder - 1/2 tsp

Vinegar - to taste

Salt - to taste

 

Method of Preparation :

Extract thick milk from the grated coconut by adding little hot water. 

Peel the skin of the cucumber. Slice into fine layers and cut it lengthwise. Add salt and squeeze the cucumber. Add the remaining ingredients and coconut milk

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