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NAGALAND

Popular Dishes of Nagaland

Galho

Harvest Harmony in a Bowl Galho, a rustic treasure from Nagaland, is a symphony of flavors that celebrates the bounty of the harvest. This nourishing rice porridge is a canvas for an array of local ingredients, creating a medley of tastes that reflects the region's agricultural richness. With a base of rice and leafy vegetables, Galho is a wholesome dish that brings together the earthiness of the land and the vibrancy of the people. As you take each spoonful, you're immersing yourself in the essence of Nagaland's fields and farms, where the harmony between nature and cuisine is celebrated with every nourishing bite.

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Ingredients :

For the Galho:

  • 2 cups sticky rice (Naga rice, if available), soaked for a few hours or overnight

  • 1 cup mixed vegetables (bamboo shoots, yam, pumpkin, etc.), finely diced

  • 1/2 cup smoked pork or smoked fish, diced (optional but traditional)

  • 1 medium onion, finely chopped

  • 2-3 green chillies, slit lengthwise

  • 2-3 cloves garlic, minced

  • 1-inch ginger, minced

  • Salt to taste

  • Water for cooking

For Garnish:

  • Fresh cilantro leaves, chopped

  • Sliced green chillies

Steps To Follow:

Prepare Sticky Rice:

  1. Drain the soaked sticky rice and spread it out on a clean cloth to dry slightly.

Sauté Aromatics:

  1. Heat a large pot or traditional Naga earthen pot over medium heat.

  2. Add the diced smoked pork or fish (if using) and sauté until slightly crispy. If not using meat, you can start by heating a little oil in the pot.

  3. Add minced garlic and ginger, and sauté until fragrant.

Add Vegetables:

Add the finely chopped onion and green chillies to the pot. Sauté until the onion turns translucent.

  1. Stir in the mixed vegetables (bamboo shoots, yam, pumpkin, etc.) and cook for a few minutes until they start to soften.

Cook Sticky Rice:

  1. Add the soaked and partially dried sticky rice to the pot. Mix well with the sautéed ingredients.

Add Water and Salt:

  1. Pour enough water into the pot to cover the rice and vegetables. Add salt to taste.

Simmer Galho:

  1. Bring the mixture to a boil, then reduce the heat to low.

  2. Cover the pot and let the Galho simmer for about 25-30 minutes, or until the rice and vegetables are cooked and tender. Check occasionally and add more water if needed to prevent sticking.

Adjust Seasoning:

  1. Taste the Galho and adjust the seasoning, adding more salt or green chillies if desired.

Serve:

  1. Once the Galho is cooked and has a porridge-like consistency, remove it from the heat.

  2. Serve hot in individual bowls.

  3. Garnish with chopped cilantro leaves and sliced green chillies for extra flavor and freshness.

Black Sticky Rice Pudding

Elegance in Simplicity Black Sticky Rice Pudding, a dessert beloved across Southeast Asia, is an elegant celebration of simplicity and nature's gifts. The lustrous grains of rice, stained with an enchanting hue, cocoon within them a treasure trove of nutty flavors. As the pudding simmers, the aroma of coconut milk and jaggery permeates the air, creating a sensory experience that's both comforting and indulgent. Each spoonful carries the essence of ancient grains and time-honored techniques, a reminder that the most exquisite pleasures often lie in the simplest of creations.

Black Sticky rice pudding.jfif

Ingredients :

  • 1 cup black sticky rice

  • 4 cups water

  • 1 cup coconut milk

  • 1/2 cup jaggery or sugar (adjust to taste)

  • 1/2 teaspoon cardamom powder

  • A pinch of salt

  • Chopped nuts and dried fruits for garnish (optional)

Steps To Follow:

Prepare the Black Sticky Rice:

  1. Rinse the black sticky rice thoroughly under cold water until the water runs clear.

  2. Soak the rice in water for about 4 to 6 hours or overnight. This helps soften the rice and reduce cooking time.

Cook the Rice:

  1. Drain the soaked rice and place it in a pot.

  2. Add 4 cups of water to the pot and bring it to a boil over medium-high heat.

  3. Once the water comes to a boil, reduce the heat to low, cover the pot, and let the rice simmer for about 30 to 40 minutes, or until the rice is cooked and tender. Stir occasionally to prevent sticking.

Prepare the Sweet Coconut Milk:

  1. In a separate pot, heat the coconut milk over medium heat until it's warmed through. Do not boil.

Sweeten the Coconut Milk:

  1. Add jaggery or sugar to the warmed coconut milk and stir until the sweetener is dissolved.

  2. Add a pinch of salt and cardamom powder to the mixture for added flavor. Adjust the sweetness and cardamom according to your taste.

Combine Rice and Sweet Coconut Milk:

  1. Once the black sticky rice is cooked, drain any excess water if there is any.

  2. Gradually pour the sweetened coconut milk over the cooked rice while stirring gently. Continue stirring until the rice is well-coated with the coconut milk mixture.

Simmer and Thicken:

  1. Place the pot with the rice and coconut milk mixture over low heat.

  2. Allow the mixture to simmer gently, stirring frequently, until the pudding thickens to your desired consistency. This may take about 15 to 20 minutes.

Serve:

  1. Once the Black Sticky Rice Pudding has thickened, remove it from the heat.

  2. Serve the pudding warm in individual bowls.

  3. If desired, garnish with chopped nuts and dried fruits for added texture and flavor.

Samathu

Serenade of Flavors Samathu, a cherished dish from Mizoram, is a serenade of flavors that resonates with the essence of the land. This delicacy features a melody of bamboo shoots, lentils, and local herbs, expertly woven together to create a mosaic of taste that's both familiar and captivatingly unique. With each bite, you're taking a journey through Mizoram's vibrant landscapes, where the harmony between ingredients mirrors the unity of its people. Samathu is a culinary reminder that the simplest of ingredients can be transformed into a symphony of taste that echoes the region's culture and traditions.

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Ingredients :

  • 1 cup fermented bamboo shoot (locally known as "soidon")

  • 500g pork, preferably with fat, cut into chunks

  • 1 medium onion, finely chopped

  • 2-3 green chillies, slit lengthwise

  • 2-3 cloves garlic, minced

  • 1-inch ginger, minced

  • 1 teaspoon turmeric powder

  • 1 teaspoon Naga chili powder (adjust to taste)

  • Salt to taste

  • Fresh cilantro leaves, chopped (for garnish)

  • Water

  • Mustard oil (or any cooking oil)

Steps To Follow:

Prepare Fermented Bamboo Shoot:

  1. If you're using dried bamboo shoot, you need to soak it in water for a few days, changing the water daily, until it softens and ferments. This process can take around a week.

  2. Once the bamboo shoot is properly fermented, drain and rinse it well. If you're using pre-fermented bamboo shoot available in stores, make sure it's properly rinsed.

Boil Bamboo Shoot:

  1. In a pot, bring water to a boil and add the fermented bamboo shoot.

  2. Boil the bamboo shoot for about 20-30 minutes to remove any bitterness and to soften it. Drain and set aside.

Cook Pork:

  1. In a heavy-bottomed pot or pan, heat a little mustard oil or cooking oil over medium heat.

  2. Add the pork chunks and sauté until they start to brown and release their fat.

Add Aromatics:

  1. Add minced garlic and ginger to the pot and sauté until fragrant.

  2. Stir in the chopped onion and green chillies and continue to cook until the onion turns translucent.

Add Spices:

  1. Add turmeric powder and Naga chili powder to the pot. Stir well to coat the pork and aromatics with the spices.

  2. Add Bamboo Shoot:

    1. Add the boiled bamboo shoot to the pot and mix everything together.

Cook and Simmer:

  1. Reduce the heat to low, cover the pot, and let the ingredients simmer together for about 20-25 minutes. Stir occasionally to prevent sticking.

Adjust Seasoning:

  1. Taste the dish and add salt according to your taste preference.

Serve:

  1. Once the pork is tender and the flavors have melded, remove the pot from heat.

  2. Garnish with chopped cilantro leaves.

Hinkejvu

Whispers of the Forest Hinkejvu, a culinary gem from Nagaland, is a dish that whispers of the forest's secrets and the land's untamed beauty. This aromatic concoction features tender, smoked meat enveloped in a broth enriched with bamboo shoots, wild herbs, and spices. The result is a symphony of flavors that's both earthy and exhilarating, capturing the essence of Nagaland's wilderness. Each spoonful is a journey into the heart of nature, where the harmony between ingredients echoes the balance that exists between the people and their surroundings. Hinkejvu is a celebration of Nagaland's affinity for the wild and the untamed.

Hinkejvu.jpeg

Ingredients :

  • 10-12 large colocasia leaves (taro leaves), washed and cleaned

  • 1 cup fermented bamboo shoot (soidon)

  • 1/2 cup fermented soybeans (akseni), washed and drained

  • 1 cup chopped onions

  • 2-3 green chillies, slit lengthwise

  • 2-3 cloves garlic, minced

  • 1-inch ginger, minced

  • 1 teaspoon turmeric powder

  • 1 teaspoon Naga chili powder (adjust to taste)

  • Salt to taste

  • Fresh cilantro leaves, chopped (for garnish)

  • Water

  • Mustard oil (or any cooking oil)

Steps To Follow:

Prepare Colocasia Leaves:

  1. Carefully remove the stems from the colocasia leaves and wash them thoroughly.

  2. If the leaves have any tough veins, you can shave them off to make the leaves more tender. Be careful not to damage the leaves.

Parboil Colocasia Leaves:

  1. Bring a large pot of water to a boil and blanch the colocasia leaves in batches for about 5 minutes. This helps remove bitterness from the leaves.

  2. Remove the leaves from the boiling water and place them in cold water to cool down. Drain and set aside.

Prepare Fermented Bamboo Shoot and Soybeans:

  1. If using dried bamboo shoot, soak it in water for a few days until it softens and ferments. Drain and rinse well.

  2. Wash and drain the fermented soybeans (akseni) to remove excess salt.

Prepare Aromatics:

  1. In a heavy-bottomed pot or pan, heat a little mustard oil or cooking oil over medium heat.

  2. Add minced garlic and ginger to the pot and sauté until fragrant.

Add Onions and Chillies:

  1. Stir in the chopped onions and green chillies. Cook until the onions become translucent.

Add Spices:

  1. Add turmeric powder and Naga chili powder to the pot. Mix well to coat the aromatics with the spices.

Add Bamboo Shoot and Soybeans:

  1. Add the fermented bamboo shoot and fermented soybeans to the pot. Mix everything together.

Prepare Hinkejvu Rolls:

  1. Take one of the blanched colocasia leaves and place a spoonful of the bamboo shoot and soybean mixture at the center.

  2. Fold the sides of the leaf over the filling and roll it up tightly to create a roll. Repeat this process with the remaining leaves and filling.

Cook Hinkejvu Rolls:

  1. Place the prepared Hinkejvu rolls in the pot with the remaining bamboo shoot and soybean mixture.

  2. Add enough water to the pot to create a sauce that partially covers the rolls.

  3. Cover the pot and let the Hinkejvu simmer for about 20-25 minutes on low heat, allowing the flavors to meld.

Adjust Seasoning:

  1. Taste the dish and add salt as needed.

Serve:

  1. Once the Hinkejvu rolls are cooked and the flavors have melded, remove the pot from heat.

  2. Garnish with chopped cilantro leaves.

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