Exploring our heritage through food involves a journey where classic recipes are given a modern touch. In a world dominated by fast food, reconnecting with traditional dishes is a way to cherish the past while embracing innovation. These recipes bring together familiar tastes with new cooking methods, resulting in dishes that are both comforting and innovative, rooted in tradition yet adaptable.
SAFFRON-INFUSED RICE
Ingredients
1 large tomato, diced
1 large onion, diced
2 cloves of garlic
1 green chili
½ tsp turmeric powder
½ tsp paprika
¼ cup chopped carrots
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
2 cups chicken stock (1 chicken stock cube diluted in 2 cups of water)
1 cup uncooked long-grain rice
¼ cup oil
Salt to taste
Method
In a blender, combine tomato, garlic, and onion to form a smooth paste. Heat oil in a pot over medium heat. Add uncooked rice and fry until lightly browned. Stir in the tomato paste, turmeric, paprika, salt, and chicken stock. Cover and simmer on low-medium heat until the rice is cooked. Add extra water if needed. Mix in chopped vegetables, cover, and cook for an additional 1-2 minutes on low heat.
Ready to serve.
PAWPAW STUFFED WITH LOTUS ROOT AND CHILI SAUCE
Ingredients
1 Naga chili
250g lotus stems, chopped
1 large green papaya
¼ cup chickpea powder with salt and cumin
1 tsp fenugreek and mustard seeds
Pinch of turmeric and cumin powder
1 tomato (optional)
½ cup roughly ground peanuts
Pinch of coriander powder
1 tsp chopped garlic
Salt
Any cooking oil
For the chili sauce —
Soak a Naga chili in white vinegar for 5-7 days. Mash it with tamarind, rock salt, and jaggery to make a paste.
Method
In hot oil, splutter fenugreek and mustard seeds. Add turmeric, garlic, peanuts, and coriander powder. Cook for 1-2 minutes. Add lotus stems, tomatoes, and salt. Cook until tender. Peel and deseed papaya, stuff with lotus stem mix, coat with chickpea powder, and bake until tender. Serve with chili sauce.
BANANA STEM AND POTATO CURRY
Ingredients
200g chopped banana stem
250g cabbage or spinach leaves
1-2 potatoes
Spices, garlic, ginger, green chili, bay leaves
2-3 chopped tomatoes
200g shrimp or small fish (optional)
¼ cup dried mango bar
Oil and salt
Method
Sauté spices in oil, add masala ingredients, banana stem, potatoes, and shrimp. Cook, add tomatoes and water, simmer until cooked. Blanch leaves, fill with mix, steam until transparent. Make mango chutney. Serve with tomato or mango chutney.
STEAMED RICE DUMPLINGS
Ingredients
1 cup rice flour
¾ cup water
Salt
For the filling —
2 cups grated coconut
1 cup date palm jaggery
Method
Cook coconut and jaggery until sticky. Boil water with salt, add rice flour, knead into dough. Roll, cut, fill, and steam dumplings for 3-4 minutes. Serve hot.