Unique Nagas and the inimitable Naga dishes
Diverse dishes of Nagaland, one of the most important ‘attractions’ for the growing number of visitors....
Eastern Mirror with its feature ‘Good morning Nagaland’ aims to highlight all the important traditional dishes that distinct every tribe of Nagaland through their unique ways of cooking.
‘Good morning Nagaland’ also plans to highlight the different dishes of people other than Nagas who are settled in Nagaland. Furthermore ‘Good morning Nagaland’ will wrap up various unique recipes from local restaurants.
Recipes of various hot and delicious dishes are coming your way so grab you seat belts to an adventurous journey with ‘Good Morning Nagaland’ and expertise yourself in the food culture of Nagaland.
With some exceptions the general and most common recipe of all tribes traditional dishes are being provided.
Featuring in todays editon is the Mao Naga’s most common dish of which they are recognized as a tribe.
Mao Indigenous Rice Porridge
(Recipe by Dehe Jonah Krichena)
INGREDIENTS
(measuring cup used, 1 cup = 250 ml)
• ½ kg of chicken (Preferably Local chicken)
• 100gms of brown mushroom
• 200gms of Naga onions (without leaves)
• 1 and half cup of white rice (Local)
• ½ cup shelled peas (fresh or frozen)
• 1 tomato chopped
• 5 green chillies chopped
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• a pinch of baking soda
• 2 tbsp of mustard oil
• 3 cups water
• 3 tbsp of garlic and ginger Paste
• Coriander leaves
• Salt
INSTRUCTIONS
• Wash the rice and rinse 2 -3 times in water.
• Heat oil in a pressure cooker.
• First add the cumin seeds. When they sizzle, add the chicken along with garlic and ginger paste and all the remaining spices (chilli powder and turmeric powder)
• Fry them for about 2-3minutes till it becomes light brown.
• Now add the rice, green peas, mushrooms, Naga onion, and the baking soda. Fry the rice and the vegetable with the rest of the spices for a minute.
• Add 3 cups of water. Cover the pressure cooker and cook for 15 minutes.
• Garnish with coriander leaves and Serve the chicken-veg porridge with or without plain rice.
