Again a 0% - OIL FREE recipe,  a spicy chutney all the way from Nagaland, this chutney is usually reffered as Naga Chutney. A simple dal and this chutney always helps me have a comfort food. Those who have read my posts on Naga Chicken Curry, may have got to know my love for Nagaland ( a north eastern state of India ). Its more than 10 years that we have visited Nagaland, but still we have good memories of our favourite place, wish to visit Nagaland , and taste the authentic foods once again. I am trying my best to post some Naga Recipes. Nagaland is very famous for its very hot Naga Chili / Naga Mirchi , but hey do use Green Chilies and Dry Red Chilies as well.


NAGA TOMATO CHUTNEY

Ingredients:
3 medium Tomatoes ( tear with your hands )
3-4 Green chillies slit ( adjust accordingly)
5 Garlic pods
2 inch Ginger
a handful  Coriander sprigs and Mint sprigs
1 1/2 cups water
Salt to taste






Method:
Boil all the ingredients in a small kadai with water & salt to taste.
No need to cut any of the ingredients.( do check in the amount of water, do not let it burn)
Once its cooked and with no water in the kadai, smash it well with the back of a spoon or with a motor and pestle.
Serve with hot rice , dal.& Naga Chicken Curry


Notes: The quantity mentions yields 1 ramekin full Chutney.

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Its been years that we visited Nagaland, but it always was and still remains a very special place in every means for our family. I remember our childhood days spent in there with good people and great food. This dish means a lot to me now, more than sentimental it works out as a diet dish for us, full filling our need without even a drop of oil. This dish is usually made with fermented Bamboo Shoot known as "Bastanga" , here i have used the packet fresh bamboo shoot from the Asian store can be substituted with the canned ones too :)

Ingredients :

1 lb chicken
1/2 cup bamboo shoot (long strips)
1/2 cup cabbage (cut into chunks)
2 tomatoes ( crushed, preferably with your hands :) )
6-7 green chillies (adjust accordingly as you won't be adding any chilly pwdr )
1/2 inch ginger
1 garlic pod
1 tsp chilly flakes
coriander leaves
salt to taste

Method:

Cut and clean the chicken pieces.
Crush green chillies, ginger and garlic. ( just to open up the flavors )
Take a vessel in which you make the chicken, add in the chicken, sliced bamboo shoot, cabbage , crush tomatoes, crushed green chillies, ginger, garlic, chilly flakes, coriander leaves and salt.
Cook until the chicken is done.
Garnish with coriander leaves.
Serve hot with rice, or even can be had as a soup.

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This is one big hit Egg curry that amma used to make at home. It is a Assame egg curry, i am not so sure whether this is an authentic recipe, whatever...this is simply an awesome curry, and im a great fan of this dish. :) I hope you guys also would like it.

Ingredients:
4 hard boiled eggs
1/2 tsp tumeric

2 medium size potates ( boiled and cubed)
1 medium onion ( thinly sliced)
1 tomato
2-3 green chillies
1/2 tsp ginger-garlic paste

1/2 tbsp chilly powder
1/2 tsp garam malasa powder
few sprigs of coriander leaves
salt to taste
oil

Method:

Boil the eggs and peel of the shell.
Mix 1/2 tsp of turmeric, salt to taste with a few drops of water and apply on the eggs, and fry it in oil, until all the sides have puffed up.
In the same pan heat oil and add onion, ginger-garlic paste and green chillies, saute until translucent.
Add chilly powder, turmeric powder, garam masala, chopped tomatoes and saute for a min.
Add 1/2 cup of water the boiled potatoes, salt to tatse and cook until the tomatoes are soft, and the gravy thickens.
Now add the fried eggs and and mix well with the gravy.
Garnish with coriander leaves and serve hot with rice.
Cheers....!!!!!!! read more