Showing posts with label Naga food recipes. Show all posts

How To Make Smoked Meat Chutney | Smoked Meat Salad

Smoked Meat Chutney | Smoked Meat Salad

Smoked Meat Chutney:

Smoked meat is one of Nagas all-time favorite, you will find the smoked meat in every household of Nagas, it is famous because of its delicacy we can feel the aroma and the smokey flavor, so, Today here I want to show you how to prepare the smoked meat in a delicious way, though there are so many varieties of dishes that smoked meat can make but here let me show you the way of making chutney. so let's start it.

Ingredients:

* Smoked meat ( 5-6 Nos.)

* Fish-mint ( Fish-mint includes leaves roots and stem add according to your needs)

* Naga king chilies ( I used 3 Naga king chilies coz I love hot, but you can use your wish)

* Tomatoes (2 Nos.)

* Garlic ( 3 cloves)

* Onion ( or chive)

* And salt to taste

Note: * I didn't give you the exact amount of the ingredients because this is not a universal chutney to add the exact amount that I add. you can add or adjust all the ingredients to your needs.

* Smoked meat I used was beef. you can also use buffalo meat. (people commonly use the name beef on both cow and buffalo meat).

Methods:

* First of all roast the smoked meat, here I prefer roasting on hot ash so that, your meat won't end up the burn.

* Right after the roast twist the meat before it's cool or else your roasted meat will become tiny particles so, you must twist before it's cool.

now, tearing it into pieces to your size. ( i prefer a small size)

* Now roast the tomatoes and mashed together with garlic cloves and Naga king chilies.

* Now chopped the fish mint and onion and add on the mashed chutney

* lastly add the smoked meat pieces to the ingredients and mixed it well and enjoy the chutney as snacks or with the meal.

Note; (Naga king chilies if you use raw just mashed it easily and if you use dry soak it the hot boil water to make soft)

Thank you guys for giving me your valuable time hope to visit again.

For more details you can also watch the video here :

https://youtu.be/TSrb4rQ-DVA

Naga food recipes

Yummy Cooking Buffalo Tail, Ear And Skin Curry | Nagaland Village Life Food

Yummy Cooking Buffalo Tail, Ear And Skin | Nagaland Village Life Food

Buffalo Meat:

when we use to talk about meat there is so many tribes and community who eats meat, and here is meat am talking about buffalo, it is so common of eating buffalo meat in so many countries but still than so many people waste the best part of the meat, like buffalo skin, ears, nose tails. and so many people think its a dirty things but here in my country we use to eat from generations to generations and nothing to feel dirty when we clean it nicely so, today here I am going to show you how we use to eat buffalo skins, ears, nose, and tails. so without wasting our time let's start it.

Ingredients:

* Buffalo Skins, nose, ears, and tail.

* Axone ( fermented soybeans)

* Tomatoes

* Onions

* Dry chilies

* Bamboo shot juice

* Coriander

* And salt to taste

Cooking duration:

Here cooking duration is giving approximately it mostly depends on your fire.

Cooking on fire 3 hours

Cooking on the gas stove 2 hours

Cooking on pressure cooker 1 and a half hour

Methods:

* First of all cut off the ears, nose, tail, and skin

* And start to burn the outer part, the outer part is the most dirties so you must have to burn out the most out layered skin.

* After removing the outer layered you must burn again and make sure to make completely black and now soak it in cool water for some minutes and start scratch off the black burn part. here, I preferred using a gas burner. it's completed.

* Add on a pot or any cooking utensils u used and start cooking.

* Now add the tomatoes chopped and onions, red dry chilies and salt.

* After cooking a few minutes now add axone the fermented soybeans and again leave for hours.

* Now add the bamboo shot juice only when you noticed the meat is cooked and again leave it for few minutes.

* Now add coriander when you completely cooked the meat and serve it.

That's it simple Thank you so much for giving me your valuable time. have a nice day.

For details you can watch the video by clicking on the link below :

https://youtu.be/PzTGtqKfs8g

Naga food recipes

How Nagas Prepared Winged Beans For Meal | How To Make Winged Beans Salad With Axone

How Nagas Prepared Winged Beans For Meal | How To Make Winged Beans Salad Dressing With Fermented Soybean

Winged Beans

Winged beans are commonly known and eaten by Asian and it is also commonly eaten by the Nagas, though it is prepared in different ways by different tribes, it can be eaten by raw form with chutney, boiled, salad and curries. So when we talk about winged beans salad it is another mouthwatering dish, if you haven't tried yet once I highly beg to try out once in your lifetime. so that you will know how Nagas enjoyed eating winged salad. This salad can be served with meals and served as a snack while brewed locally made rice beer.

So let try out without wasting your valuable time.

Ingredients:

Winged beans salad.

Green chilies.

Tomatoes.

Onions.

Leeks or chives.

Ginger for flavoring.

Fermented Soybean (Axone).

And salt.

Methods:

* Chopped the winged salad according to your shape and size. But here I recommend sliced it into smaller sizes. which gives tastier in your mouth.

* Chopped the green chilies. if you want hotter add more or you can use Raja Mirchi, Naga king chilies.

* Chopped the tomatoes and onions as well normally.

* Chopped the ginger into a smaller size. the smaller size is preferred coz chewing ginger doesn't give the sense of aroma in the food so the thinner the sliced the salad becomes tastier.

* Chives or leeks or use spring onion if not available, but remember if u used spring onion then, reduced the amount of onion in the salad.

* Now add the fermented soybeans and common salt and mixed it well. if possible you can squeeze it thoroughly.

winged beans salad with fermented soybeans

In the picture: Fermented soybeans dressing winged salad.

Now your winged salad is ready to serve. you can enjoy as snacks with local made rice beer or have it with the meal.

Thank you so much for giving me your valuable time.

For recipe video click the link below:

https://youtu.be/UUHyKztFjEM

For more recipe video you can click the link below:

https://youtube.com/c/naroevillagelife

Naga food recipes

How To Cook Chicken Stewed With Rice | Naga Traditional Food Recipe

Chichen cooked with rice and vegetables is a curry cooked in water without using oil, It is an authentic food of the Ao Naga tribe in Northeastern India. And commonly cooked by all Nagas and northeastern India in their own unique recipes. Today am going to show you how Ao Nagas use to cooked chicken rice stewed. So let's start without wasting your valuable time.

Ingredients:

Local Chicken. Any size.

Chilies 5 - 10 Pieces

Ginger 25 grams approximately.

Long beans ( according to your desire) can use other vegetables too.

Sticky rice flour 5 taste spoon.

Bamboo shoot juice 25 ml. ( alternate- fermented Bamboo shoot)

Tomato (1 - 2 Nos)

Onions(1-2 nos.).

For a stronger aroma, you can add coriander or Sichuan pepper with ginger. ( together both).

And salt to taste.

Methods:

* First of all Chicken Meat can cut according to your needs and desire shape.

* Now chopped the chilies, tomatoes, ginger, beans, and onions.

* Leave the beans aside and put all the ingredients together in a pot and start the cook.

* Make sure after cooking around 15 minutes the chicken meat add the chopped beans. and leave for another 5-8 minutes.

* Now add the sticky rice flour and make sure you put the flour slowly and while adding rice flour by one hand, keep your other hand stirring the curry so, that the rice flour won't be formed into balls.

and keep stirring for a few minutes. (like 2 minutes).

And keep cooking for another 5 - 8 minutes. And your chicken rice stewed is ready to serve.

Note: You can add more vegetables too like cabbage, cauliflower, carrot, sneak beans, etc., etc.

Thank you so much for giving me your most valuable time.

Have happy cooking.

For more details you can also watch the video here:

chicken stewed with sticky rice

Naga food recipes

Green Papaya Salad (Vegan) | Naga Traditional Papaya Salad A unique Recipe

Papaya Salad

Ok Guys you are here to for the papaya salad recipe so, why do I waste your time writing all the unnecessary things like others?

Most of the people are just written anything they came to their minds to make interesting for the readers. so forget about all those things and let's start.

To make papaya salad you will need these ingredients,

Ingredients:

* Raw Papaya

* Green chilies

* Dry bamboo shoots

* Lemon Skin

* Ginger

* And salt

Methods:

* Sliced the papaya or you can make any shape any size according to your needs and desire.

* Chopped the Green chilies

* Peel the lemon skin

* Chopped the Ginger

* And add the Dry bamboo shoots and salt, and mixed all the ingredients together.

The amount I use in this Papaya salad.

*Papaya half kilograms

*Green chilies 6 - 7 pieces

* Dry bamboo shoots 10 grams

* Lemon peel skin 2 grams

* Ginger 5grams

* and 2 pinches of common salt.

Okay thank you so much for giving me your valuable time. have a nice day.

Naga food recipes

How To Cook Crab With fermented Bamboo shoot | Naga Traditional simple recipe

This crab curry is one of the best and the simplest curry even among the naga dishes, coz it contains only 4 ingredients and I am gonna show you how to prepare and cook this.

Ingredients:

* Crab

* Bamboo shoots

* Chilies

* Ginger and salt to taste.

Methods:

* River black crab we use to rear for more than a weeks by feeding them rice to clear their dirts and just add all the body parts without removing anything.

* 2ndly pick the amount of fermented bamboo shoots according to your desire and squeee out properly and again wash it out in the water using seive and add it on the pot.

* Chooped the chilies and ginger. if you want to taste hotter add more chilies but do not add more ginger coz adding more ginger let to taste bitter so just add a small amount like 60 - 140 grams just to give a good flavour.

* and salt to taste.

* Try to add a little volume of water and cook it till the water dries up.

* Cook it around 20 to 30 minutes it depends on your fire so can not give you the exact timing.

And that's all your crab curry is ready to serve.

Thank you for giving me your valuable time.

For more details you can watch the video by clicking the given link below:

https://youtu.be/kzoV_QlCbAM

Naga food recipes

Fiddlehead Fern Salad With Fermented Soybeans | Naga Traditional Food Recipe

Fiddlehead Fern Salad With Fermented Soybeans

As everyone knows fiddlehead fern is edible and can be consumed as raw form too, so guys let me show you how to eat fern as a raw form?

Today am going to show you how we Nagas use to eat raw fern, this is all about Naga tradition and the ingredients I use here are no modification just Naga tradition.

Some traditional thoughts of eating raw Fern:

It is said that eating raw fern can give more energy. so they use to serve fern salad first before they start working on the fields, or going fishing in the forest.

It is said that eating raw fern can give good digestion.

It is said that eating raw fern can helps in the intestine.

It is also said that lots of consumption of raw fern can cause dysentery.(so be limit. hahaha)

Axone (fermented soybeans)

Ingredients to make a raw fern salad:

* Raw Fiddlehead fern

* Green Chilies

* Tomatoes

* Onions

* Axone ( fermented soybeans)

* And salt to taste

Here I am not giving you the exact amount of the ingredients, because everyone knows how to make a salad and it is not a mistake even if u put some ingredients more, or even if I give you the exact amounts in grams can you follow the exact? the answer is no.

Ok, guys, let's move to the Process.

Methods:

Pluck the fern from the twig and check it nicely and washed out properly.

Now chop the tomatoes and the onions as regular size like other salad.

Again the green chilies.

And Put the Axone ( fermented soybeans) you can start adding smaller size and if not according to the needs you can add more. as I said because adding more axone will destroy the fern taste.

Add salt and mix it well can be good if you mixed with the help of hand. so that you can give a bit press and squeeze, this will give more taste.

Now enjoy the fern salad with black tea like snacks or you can have it with a meal.

ok, that much today.

Thank you so much for giving me your valuable time, guys hope to see you again.

have a nice day.

For more details, you can watch the video by clicking the given link below:

https://youtu.be/3Z1RfGZk38w

Naga food recipes

How To Cook Smoked Pork With Anishi Naga Traditional Recipe / Nagaland Food

smooked pork curry recipes naga traditional dish

Smoked Pork is commonly used by the Naga's, it is found in every household of Naga's kitchen

And this smoked pork can make varieties of dishes.

Today am going to show you how Naga's use to cook smoked pork with Anish.

And Anishi is a food item made by taro leaves if you don't know how to make anishi than check this out by clicking the ANISHI

Ingredients

* Smoked Pork (500 gram)

* Anishi 3 Patties

* Dry chilies ( according to you desire)

* Naga basil or Lemon basil (30 gram approx)

* Mezenga seeds ( Sichuan pepper)

* Bamboo shoot juice (60 - 100 ml )

* And salt to taste

* Potatoes or yam ( optional)

Methods

First washed the dry smoked pork in hot water. ( must have to wash in hot water to wash out the dirt's while drying on the fire)

and cut it according to your size and shape and put it on a pot.

Now roast the Anishi patties and twist it and put it in the pot.

And add dry chilies and bamboo shoot juice and salt. (let Sichuan seeds and lemon basil add later)

Set it on the flame and wait for around 30 minutes approximately ( smoked pork and anishi takes time to soften )

Check it out the anishi and when it's come to soften take out the anishi and the dry chilies and mashed it and again put it in the pot and cook for another 10 minutes approx.

And take off the pot after 10 minutes and you smoked pork anishi curry is ready.

For more details watch the video by clicking the link below:

https://youtu.be/pE7iGpUZn-4

Naga food recipes

Taro Leaves Curry Recipe / Ao Naga Traditional Food Recipe

Taro Leaves Curry recipe | Naga Traditional Food

Taro Plant The Survivor food

When we talk about taro plants it is called rich plant. because, taro plants can make several food items by the leaves, the stem, and the roots. In food Taro plants are one of the famous among Naga's and it is called the survivor food of Nagas.

Today I am going to share the food items made by taro leaves which we call "Rapowa" in the local dialect.

so let us check this out.

How to make Rapowa?

First

* Pluck the leaves by choosing matured ones.

* Tear out the leaves from the fiber.

* Cut into pieces.

* After cut into pieces now dried in the natural Sun. it will take 3- 4 days in hot summer, maybe a longer duration in a cold place.

* It will fully be dried in 4 days. after 4 days stuff it in a container and use anytime to make curry.

Dried taro leaves can be cook with fish, dry fish, fresh pork meat or smoked meat

so here let me show you how we use to cook taro leaves with fresh pork meat.

Ingredients:

* Fresh pork meat

* Ginger

* Dry chilies

* Bamboo shoot juice

* Taro leaves

* Salt to taste

Procedure:

* Cut the pork into pieces

* Add the ingredient, dry chilies, ginger, bamboo shoot juice, and salt to taste and water.

* And start the boil. when you notice the meat is cooked, Now add the dried Taro leaves and do not touch or stir the curry for 6-10 minutes.

only after 10 minutes keep stir and take off the curry. and your curry is ready.

for best taste let it cool for a few minutes and serve it.

for details watch the video by clicking the link given below:

https://youtu.be/CbMSQVKQy-o

Thank you for giving your valuable time.

Naga food recipes

How To Make Fermented Bamboo Shoots And Bamboo Shoot Juice / Naga Traditional Food

How To Make Fermented Bamboo Shoots And Bamboo Shoot Juice

Process

* First take off the Husk of Bamboo shoots and wash it properly ( Because bamboo shoots have an itchy, sting particles)

* After cleaned, chopped down to piece and Mashed it using wooden or Bamboo masher ( do not use automated machine or grinder to mashed )

* Will need a Bamboo crafted filtration in cone shape exactly look alike funnel (the image will show below)

* Now Put the banana leaves in the cone shape bamboo funnel and packed the mashed bamboo shoots inside the bamboo funnel.

* And packed it properly let not directly contact by Air ( If contacted by air it won't be ferment it will start decay (rotten).

* After packed by Banana leaves put a heavy object or as to say stone on the top ( which mean not to contact air and to press the mashed bamboo shoots to drain out bamboo shoots juice )

* And hanged it or tie it vertically and keep it for 4 days.

* In the bottom of the bamboo funnel let put a jar to store a bamboo shoot juice. as shown below.

* After 4 days take off the funnel and checked the bamboo shoots. In some cases, the most outer part maybe turn to brownish color, that means its rotten one so take off that one and use the white bamboo shoots to stuff in a plastic airtight container and use the remaining months and year.

if you keep in airtight it will last long up to a year which means the next year season.

* And the bamboo shoot juice as same-store in a bottle and use it.

Thank you for giving your valuable time.

for more details check the video by clicking the link below:

https://youtu.be/EGETSo7gDdQ

Naga food recipes

Blood Curry | Pig Innards Blood curry | Naga Food

Blood curry

Is another Naga traditional Curry especially use by the Ao Naga tribe, why I mentioned Ao Naga's because I belong to Ao so, I can clearly give about our own traditional food. unlike taking other tribes. ok.?

We Ao tribe use to cook blood curry occasionally like celebrating our festivals of Moatsu, and Tsungremong or in a wedding party. Thus you can have it with the Meal or can have with the local rice beer, why Naga's use this curry so preciously? because Nagas are below the poverty line during the bygone days and the Pig is rarely available. but nowadays we can use this curry anytime when we want to eat because everything is available in the markets.

So, Today I am going to show you how Ao Naga's Make Blood curry?

Ingredients:

* Ping innards like liver, lungs, spleen, intestines, kidneys, heart, stomach, and some meat. ( 6 kg)

* Mezenga seeds Click here if you don't know the Sichuan pepper seeds. (25 gram approx.)

* Dry chilies ( 20 nos.)

* Bamboo shoot juice (500 ml)

* Pig Blood (2 ltr )

* And salt to taste

Methods:

* Cut the whole Pig innards into pieces the size does not matter much but try to make it small that's the best result.

In the picture. Here I use 6 kg innards and 2-liter Pig blood.

* Always remember, add the bamboo shoot juice before starts boil or add in the very beginning

because if u add bamboo shoot juice after the meat starts to boil it will never be cooked it will always stay in a raw form stage.

* Now roast the dry chilies and Sichuan pepper seeds and mashed it and put it.

* After 60 minutes of a cook here I can give you the detailed cooking time because it depends on the fire. some use stove, some use electric cooker some use firewood.

* Taste the curry and when you think it's fully cooked, Now add the Blood.

points to remember while adding the blood keep stirring by one hand and add the blood slowly and keep cooking for around 15 - 20 minutes.

And The Blood curry is ready.

Ready Pig Blood curry

For more details you can watch the video by clicking the given link below:

https://youtu.be/867sPilDgSg

Thank you for giving your valuable time.

Naga food recipes

Pig Head Curry | Ao Naga Traditional Curry

Pig head curry Ao naga traditional curry

So many people eat meat,The Pig head is a meat but, i am going to show you how we Ao naga's prepared and eat this, it's just a simple ingredients but takes a lot of time to prepare.

Here am showing our own Naga local Pig head. let's don't waste time and start.

Ingredients:

* Pig head

* Fermented Bamboo shoots 50-60 gm.

* Dry chilies

* Mezenga seeds (sichuan pepper)

* And salt to taste.

Methods:

* First Deeply clean the skin by using fire or burner.

Burn the skin by burner twice, only that we can get the clean meat because head has so many dirt's parts like ear, nose, eyes and tongue.

* Cut the heat into some 4-5 pieces with bones bigger size and do not touch on the brain skull part.

* And boiled it in a big container with lots amount of water by adding Salt and Bamboo shoots.

* Boils will take around 4-5 hours, it depends on your fire.

* Now teared or cut the head meat into smaller pieces

* And now roast the dry chilies and mezenga (sichuan pepper) and mashed it and add it to the Meat.

* Add Salt and mixed it all the ingredients together well and serve it with meal or as you wish.

For more details you can watch the videos by clicking the given link below:

https://youtu.be/BvZIW4Y0-Ng

Thank you for giving you'r valuable time.

Naga food recipes

Dry Eel Fish curry | Naga traditional food recipe by naroerecipes

Dry Eel Fish Curry Naga Traditional food recipe

Dry Eel Fish

When we look back to our Naga forefathers, we the Naga's as always in below poverty line. And the reason behind is, Naga's always engaged in head hunting war between each tribes and for the safety they start settling up in the Hills. because of that reasons Naga's always live in scarcity of food.

So when we talk about the Eel Fish, it is like they have everything they needs. because Eel Fish is rarely found in the hilly areas seasonally. and only rich people afford that and that's, the reason they started to dry Eel fish for the coming day's.

So today i am going to show you how Naga's use to prepare the Dry Eel fish for their meal.

Preparation time 15 mints.

Cooking time 25 - 35 mints

Ingredients :

Dry Eel fish
yam or potatoes
Dry bamboo shoots
Dry chilies
Ginger
Onion
Tomatoes
And Salt to taste

Methods:

cut the dry Eel fish to pieces and wash away the dirt's.
Chopped the yam or potatoes, Onions and the Tomatoes according to your size.
Put all the ingredients together including dry chilies,dry bamboo shoots and salt .
If you use pressure cooker it will take up to 25 minutes and if you use normal pot it will takes around 35 minutes to cook.

Dry Eel fish curry is ready.

Thank you giving you valuable time.

for dry Eel fish curry video please click the link below:

https://youtu.be/7JkHUNjAg5Q

Naga food recipes

How to cook silk worm in Naga traditional Method

How To Cook Silkworm in Naga traditional method

Silk Worm

Naga's also use to farm silk worm but not for commercial use. They just use to rare in little amount only for their food. So today i am going to show you How Naga's prepared silk worm for their meal.

Ingredients:

Silk worm

Chilies

Ginger

And Bamboo shoot juice

Very simple ingredients but the taste is speechless.

Here is the Methods:

First wash the silk worm in clean water.

and poke the stomach in the middle of worm you will fine a dirt liquid squeeze out that and pull out the fiber that's all ( do not wash after doing this)

Now add the Ginger, chilies and bamboo shoot juice with the silk worm in a pot and add just a little amount of water and boil it until the water soak up. that's all have a try you wont believe the taste.

cooked silk worm pictures shown below.

cooking silkworm in naga traditional methods

Naga food recipes

What is Axone | Sumi Naga traditional food

Axone Sumi Naga traditional food

Axone / Akhuni

Axone is a food which is made by Soybeans with fermented process and it is practice by Nagas and it is originally discovered by Sumi tribe (known as sema tribe) and and off course the name originated from sumi dialect. And Common Nagas pronounced it as 'Akhoni'. later it's become common food of Nagas.

Naga food recipes

What is Naga traditional food?

Naga traditional food

Naga traditional food is a food practices by forefathers from ancient times. It is a very unique food and simple, which is mainly found in the forest. Naga foods includes like raw wild leaves, wild animals meat, wild plants, herbs, grass, flowers, seeds, wild fruits river fish, insects, worms etc.

Please contribute more answers on comment section thank you.

Naga food recipes

How to make Anishi | Ao Naga Traditional food

How to make Anishi Ao Naga Traditional Food

Taro Leaves

Anishi is make by Taro leaves, it is an Ao Naga Traditional food which is practices from the ancient forefathers. It had become famous among the Naga's and now a days, it is slowly came to knew by the world by it's taste. And the people want to know How Anishi is made?

So today i am going to show you how Anishi is made?

To make Anishi is quite simple but takes long duration.

2 given picture is the best taro plant to make Anishi

Methods:

* First Pluck the Taro leaves by choosing the matured one

( do not use young leaves )

* Wrapped it by Banana leaves and keep it in the shade for 4 days.

(in 4 days you can check the leaves turns to yellow if yes, it's right time to start the process)

* You can tear out the leaves and leave the fiber.

* Now Mashed the yam leaves using masher made by wood or Bamboo.

( never use auto machine grinder it will end up with liquid form)

* After turned to paste form, again wrapped in the Banana leaves and poke a small hole .

( Hole is to drain out the yam juice) and press it by a heavy stone.

( Heavy stone is to help drain out the juice completely or else you anishi will itching on throat)

* Keep pressing for around 5-6 hours.

* Now take an iron plate and put some amount of ash or sand what u have. and set on the fire for around 5-6 hours approximately.

(can't give you the exact time because it depends on your fire. do not roast directly on the charcoal it will end up burned or bitter taste.)

* let it cool for whole night and open up the next morning.

* Make a small spherical shape and keep in the Sun will dry up in 2 days.

and your Anishi is read to make curry.

And lastly, you can also serve with meal by adding dry chilies and Mezenga (sichuan pepper).

For details You can watch the video by clicking the given link:

https://youtu.be/KEPBmgeBEFY

Thank you for giving your valuable time.

Naga food recipes

How To Make Dry Bamboo shoots | Naga Traditional Food

How To Make Dry Bamboo Shoots / Naga Traditional food

Raw Bamboo shoots

Bamboo shoots is one of the main ingredients for the Naga's, it can be eat as raw, cook, Curry and salad form.

It is a seasonal food and is available only in summer at the month of June to September, coz of the reason we use to make Bamboo shoots in the paste form and Dry form to make available the whole year until the next season.

Here, am going to show you How to make dry bamboo shoots

To make dry bamboo shoots we will need a Masher/Crusher made with bamboo or with wood.

Bamboo Crusher made with giant bamboo

Methods :

* Cut the raw bamboo shoots into pieces

And put it in the crusher and Mashed it.

Note: do not use grinder or any other machine, or else end up with juice form.

* After Mashed it will turned to paste form and it will look like this.

Raw Bamboo shoots paste form

* Now squeeze out the juice and keep in a bottle and stored. Can use juice too.

* And the paste form will be soak in the Sun around 3-4 days. And keep packed in the air tight container and will use the whole year.

Ready Dry bamboo shoots

Thank you for giving your valuable time

check more Bamboo shoots recipes on the previous post.

Naga food recipes

Mezenga in English | Sichuan pepper seeds and plants | mong-mong

Mezenga seeds in English

Sichuanpepper

What is Mezenga

Mezenga is known as Sichuan pepper in English.

Mezinga is a flowering seeds found in the forest of tropical and sub-tropical region, It is mainly found in the Asian countries like China, Bhutan, Myanmar and north eastern India. Mezenga is known by the different name in different countries in China it is call chinese pepper, in Nepla Timur pepper, in japan japanese pepper in Nagaland -India Mezenga or mong-mong . But commonly call by the name Sichuan pepper, which is said that the name is originated from chinese name. so it call Sichuan pepper in English.

Sichuan pepper is very unique by its own in Nature. It is neither like black pepper nor like coriander. it has a unique aroma and flavour that is neither like a chili pepper nor pungent like black pepper. it has a tingly numbness in the mouth. because of 3% Hydro-alpha-sanshol.

Mezenga seeds Picutres for details

Naga food recipes

Bamboo Shoots Stir Fry With Beef / Naga Traditional Food / Naroerecipes

Bamboo shoots

Pangstinga-mangso fry is popularly eaten in Nagaland and Northeast India. Some are made with Pork, Beef, and Chicken meat but must use in dry meat form. it is very simple to prepare, unlike other countries we don't use many seasonings.

Ingredients

* Bamboo shoots starch 350grm

* Tomatoes 2-3 no.

* Green chilies 5 pic

* Onion 2 no.

* Garlic 5 cloves.

* Turmeric 1-taste spoon.

* Meat Masala 2 taste spoon (any meat masala)

* Meat 300 gram (i use Dry Beef).

* Mustard Oil 30-40ml.

Methods

* Cut the bamboo shoots to any shape and size according to your desire.

* Boil the Bamboo shoots in water without adding anything. ( i use a pressure cooker to cook faster)

* Roast the Dry Meat and cut into pieces.

* Chopped the Onion, tomatoes, and chilies.

* Heat the Mustard oil and add the chopped tomatoes, onions, garlic and chilies and fried it for sometimes.

* Put the Turmeric and Masala.

* Now add the Dry Meat and keep frying

* Lastly add Boiled Bamboo shoots and wait for 5min. and add 100ml of water and keep Boiling for 15 min. and your Pangstinga-mangso fry is ready.

Pangstinga-mangso fry

For videos you can click the link given below:

https://youtu.be/166xHOwx_zM

Thank you for giving your valuable time.

Naga food recipes

Smoked Meat Chutney | Smoked Meat Salad