Nagaland is well known for its sumptuous cuisine which focuses on fresh foods, herbs and spice. However, Naga dishes are quite healthy and the spices are obtained from natural extracts and herbs in most cases. They do not use artificial preservatives, condiments and seasonings in their kitchens. In fact, some of the most enticing and tasty Naga dishes are cooked without using any oil! Below listed are three such Naga recipes cooked without oil.
Naga Tomato Chutney
This is not your regular Tomato chutney laden with sugar or jaggery! It is one tangy and spicy pickle meant for waking up your taste buds. As you can expect, chilies are among the ingredients used to make this dish.
The ingredients are tomatoes, green chilies, ginger and garlic pods, a handful of mint and coriander leaves. You will also need to use some salt and water.
At first, all the ingredients together and boil them with salt and water. Ensure the chutney goes not get burnt. Once it is cooked and there is no water, smash everything well using ladle. It should be served with hot rice chicken curry and daal.
Naga Chicken Curry - no oil
It is quite hard to think that you can cook a yummy chicken dish without using oil at all. However, This Naga dish is not hard to make and it is quite healthy as well. Nagas use Bastanga or fermented Bamboo Shoot but you may also use fresh bamboo shoot.
You will need to use ingredients like a pound of chicken, bamboo shoot and chopped cabbage. You will also need to use crushed tomatoes, ginger, garlic and green chilies. For garnishing chili flakes and coriander leaves are used.
At first, clean and cut the chicken into pieces. Then, crush the garlic, ginger and green chilies. Now mix the chicken with all other ingredients in a deep pan. Cook it until chickens become tender. Add salt as required and the garnish using coriander leaves. It is served with hot rice.
Porong- Naga Style
This fish dish tastes awesome but no oil is used. The fish stock oozing out of the fish makes the gravy. The Porong is one of the tastiest fishes used by Nagas. You should use fresh Porong for the best results.
The ingredients are cleaned and skinned Porong, smoked red chilies, garlic, tomatoes, salt and cilantro leaves. You can also take fermented bamboo shoot instead of tomatoes.
At first, you need to cut the chilies lengthwise and cut the tomatoes too. Next, crush and peel garlic cloves. Mix the fish, vegetables and salt well. Boil the mixture in some water in a deep pan over low flame and keep the lid on. After half an hour turn off the flame and spread chopped cilantro leaves on top. Serve it with a late of hot rice.