How to make anishi (Noushi)from scratch|Nagaland traditional recipe| Ao Naga food by Makelifecious A

[@vekholekhamu3913]

my favorite food channel....overall 10/10

[@Thishandleisalreadytakenwtf]

The people of Süngratsü village make one of the best anishi👏

[@luneaier4705]

Awwww means alot thank you very much 🧡

[@charliesausten7]

It's been more than two years since I eat anishi....and I'm so glad that u show the secret how anishi is made....now I can made it by myself 😋😋...thanq

[@MakelifeciousA]

I am so glad that the video has been helpful....anishi is great with smoked pork too..do try it.. happy cooking♥️♥️

[@allinonevlogs4722]

I have kocho pata in my garden come n take it.f u interested

[@AdrenalineRealm777]

Thank you very much for showing us how to make anishi. Quite helpful.

[@subhadeepdas69]

A Bengali guy, living in Gurgaon, away from my home state...and here I am, watching this video and smiling non-stop. Thank you! ☺

[@subhadeepdas69]

@@MakelifeciousA Lovely! Keep creating the magic. :) Followed you on Instagram. You did not use hashtags in your posts. Relevant hashtags will really help people reach your posts, specially because your cuisine is clearly defined and not at all hotchpotch. Just a friendly suggestion, check out how @bongeats have done. Your videos are aesthetically great! All you need is people like us who loves food and the art of making it. Cheers!

[@medoripongen8021]

This is the first time I am seeing the process of making anishe from scratch ..I will definitely try it once I get home....I love ANISHE😋😋😋

[@thelastjuiceblender5915]

Isn't that a taro plant in the beginning of the video? We called it taro and Taro and yam are two different plant. Anyway this brought tears to my eyes, a huge respect to Ao Naga tribe for bestowing a delicacy preserved and passed down through generations which is shared through a short video length. Quick question: 1. I noticed the changes of the leaf texture when you remove it from the aerial stem and at 0:13. Doesn't look fresh..Why is that? 2. Can we try this with any variety of the taro species? Specially black stem and yellow stem taro? Been waiting for this for a long time and it's finally here, can't wait to try it any sooner. Thank you!!!

[@akogaier4121]

This is perfect... Being an Ao I never tried making Anishi from scratch... Thank you for teaching through your video. And the combo... Rice, aloo fry, Anishi subji, and emrem... Best 😌

[@akogaier4121]

@@MakelifeciousA definitely trying out this combo... 😘

[@alicepamei5947]

Wow Tys for this beautiful video . I will surely gonna try this out !!

[@MakelifeciousA]

Yes ....do try it out....glad u like it😊👍thank u so much for watching ♥️❤️

[@jessyjess5301]

Even me not AO but I use to make Anishi n like it very much it's taste is different n now is the season for make Anishi .These days on Lockdown I can made lots of Anishi at home.

[@lotacharimchen6406]

Anishi and Aloo fry👌👌 classic combo..

[@jubanjune4564]

In Meghalaya also we eat yam leave but we use to cook it..your style of cooking looks yummy I will try it.. Thank you..

[@kuttuponnusworld9523]

Good presentation nice sharing perfect

[@kutholuzokhusoh44]

Wow I was wondering what this anishi is made of... I tasted it once and it was so delicious but couldn't asked how the secret ingredient is made.......it gives me that taste which I had enjoyed .......very nice presentation of our indigenous diversification of food and it's preparation.... Hoping for more videos like this..❤️

[@Ansenbey]

Thankyou for sharing this. I've been a student of Naga cuisine. I've tasted and prepared most of the Naga dishes except anishi(with pork). I've heard what it is made of but never had a clear idea. I know about it today.

[@vikachishi7015]

Great one. Anishi us best when cooked along with pork. 😋

[@manjitrupbikram]

Kochutu taro koi o yam nakoi. Thanks for the upload. A mystery has been revealed.

[@willsonrangang]

Been in mokokchung Nagaland for 7 yrs. I like Anishe curry but never learnt the process. Lately i've been wanting to eat but couldn't make it. And today, "Eureka" 😁 thanks for this video. 👍👍

[@pritamchettri4966]

Thanks for this video .... I was hunting for this .... Regards from Manipur 👍🙏

[@hmanihringlk6823]

This is what I have been looking for over the past year..thank you so much💗

[@zachmurry1579]

I have been looking this for years, at last you quench my 💜❤. Keep making... Thank you...

[@MakelifeciousA]

So sorry for the audio problem.i tried to fix it but can't😔 Please consider subscribing if you happen to like the video....thank you so much for ur valuable time. One more thing,some people have been asking me about the clay pot I have used so if u r interested please chck my discription

[@kipuakitchen7818]

Thanks for the link I love ur clay pot.❤️❤️

[@primanaroh8493]

I always used to buyed it 4m dimapur....I just loved anishi

[@metsisuohoumvu9999]

What is the leave that u used for wrapping the foods?

[@manrhonmanrhon8321]

Wow yummy yummy I like it

[@dawnchamling5710]

i am salivating right now...i m staying outside the state and i really miss anishe and michinga patta..i have stocked up on dried bamboo shoot, gunda maas(fermented fish) and dried akhuni.,,but anishe was so hard to procure and i could not purchase it while i was last there..thank u for showing how to make it...will try

[@MakelifeciousA]

Thanks to u for watching ♥️ u have a large stock up on...grt😊👍👍 Anishi is simple to make u jus need some taro leaves that's it...whn u r back home try it no need to purchase nxt tym😊staysafe 🙏

[@nyelakwangsalydia2354]

Wow!! I'll try this ❤️ It's more than 5 years I haven't seen Anishi☺️

[@moacalemcalem8121]

Wow thank you for ur video missing home🏠. Moa from Delhi.

[@ArenlaJ]

I'm new with this channel and this my first watch but honestly I love it by your gracefull work and your naga authentic recipe.

[@BeckyMakesStuffs]

Awesome. So beautifully captured.

[@MakelifeciousA]

I can't believe u just commented on my video...I am huge fan of yours ..love ur videos ..u really inspire me...thank you so so much..so freaking glad that u like it♥️♥️

[@rupakhati9895]

Mouth watering, I love naga cuisine 😋😋😋

[@chanangom4197]

I just love your presentation 👍

[@skg.golden3765]

Mouth watering....🤤🤤🤤👍👍👍👍

[@alcoholic.student]

I'm surprising my parents with this recipe. Thank you , loads of love to your channel. Keep growing ❣️

[@alcoholic.student]

@@MakelifeciousA same goes to your parents 🤗

[@kirangkichu8279]

Finally we have a proper Nagaland food video 👍🏻👍🏻👍🏻👍🏻👍🏻♥️♥️♥️

[@MakelifeciousA]

Thank you very much.....so so glad that u liked the video..very much appreciated ♥️♥️

[@graphitepencil6522]

I have to subscribe because its Naga food. Watching from Shillong. I love Naga foods

[@gaichuiludaimai2748]

New subscriber here! I love anishi ever since I got to taste it from my ao friend. As i am living in Manipur, it will not be possible to get ready made ones from the market so i will have to try making it as i have lots of taro plants growing in d garden..Thank u for this wonderful video 🤗

[@kanchanlata2722]

I love your cooking video love it ❤❤❤❤

[@MakelifeciousA]

Thank u so much for the kind support...so so glad that u love it 😊😊♥️

[@Shilshikitchen]

Whole year till now I was wondering how people make anishi 😂 because it was my favourite n we don't make in manipur so I was wondering how ... And today I got it... Thankew so much 😘

[@peacelily515]

We always say food cooked from earthen pot taste tastier.

[@tingzky]

Hoi o.. covered with green leaf .. I missed my mom 😍

[@tangkimchisangma204]

Youre earthen pots are so amazing from where you got these pots

[@tangkimchisangma204]

@@MakelifeciousA thank you for replying actually i am in Dimapur can u please tell the place , i am married to naga n i love naga cuisines my husband is ao

[@tangkimchisangma204]

Thank you so much

[@manjitrupbikram]

Thanks for a very useful upload. My Ao relatives used to say the process is quite complicated. Instead of trying to make it you ask us we'll give it to you. One thing to note: Kochu is taro not yam.

[@LemturChanucollection]

Roasting in the fire place, very traditional.

[@escanorsama5989]

I've never tried anishi in my life🙂 But i want to try it so badly.

[@oneteeth1433]

Keep up the good content ,very informative and authentic...new subscriber here!🖐️

[@ellielowang7867]

So glad I came across this channel...my new fav. channel on YT 🙂

[@MakelifeciousA]

So so freaking glad to know that😊thank u so much for the kindest words ♥️God bless u...keep spreading love♥️👍

[@kagurakagura597]

*Nice Content, Love From Mokokchung* ♥️🤗

[@kagurakagura597]

@@MakelifeciousA Sure, why not ♥️🤗

[@yvonnemfornehskitchen7905]

waoo looks so traditional love it.

[@homesci3596]

Thank you for this video..I've been searching how to make it anywhere but couldn't find😊

[@homesci3596]

Pls make more videos ,your videos are clean and soothing to watch,unlike mine😁mine looks like I'm so in a hurry😂

[@homesci3596]

@@MakelifeciousA sure will

[@homesci3596]

@@MakelifeciousA yes sure,you can mail me at [e-mail]

[@imadoer2738]

Oh now I know 😍 thank you 😍 I'll try that!

[@graphitepencil6522]

And bow to dry yam leaves for winter uses

[@neibachadi3482]

Big fan of Anishi ..... Thank u so much for sharing the speciality of Ao cuisine... Can we put salt and chilly for a spicy Anishi?

[@graphitepencil6522]

It will be best if you show us pictures of those ingredients especially local herbs.

[@egharochill8649]

Really miss this😣😣😣

[@ketoukhrie4369]

Thank you for the video. Is there any specific taro you used for Anishi? From an Anishi fan

[@teriyajo430]

Is taro and yam is different..which leaves we should Use..still I'm confuse,because I love anishi and basically I'm belong from arunachal Pradesh I love to cook different type of food..that's why i asking..

[@kennytkd5828]

Ok.Then How to make that powder anishi...

[@kipuakitchen7818]

Love it ❤️❤️... wanna eat pumpkin too my favourite 😍

[@_Satoru.Shishi_]

Thank you

[@MakelifeciousA]

My pleasure ♥️😊

[@createvision8109]

Thank you always wanted to know how to make anishi from scratch. Can we use any kind of kotchu patta? Also please a video tour of the fire place, chimney and the kitchen. Other naga kitchen too if possible.

[@createvision8109]

@@MakelifeciousA I will subscribe with the hope that i ll get that kitchen tour. i subscribed to other naga channels hoping to see just that.

[@yaongsangla3591]

Woww I like anishe 😍

[@MakelifeciousA]

Thank you for the support

[@Bonozahvi]

The best.

[@Topnotchbeing1327]

It is also called 'apok' right?

[@gouneulaziegouneu8415]

What else goes well with Anishi? Its my first time. I really wanna know. Please share some recepes which has anishi in it

[@gouneulaziegouneu8415]

Thankyou so much...

[@_Satoru.Shishi_]

Can we use any kind of taro leaves for making anishi?

[@_Satoru.Shishi_]

@@MakelifeciousA thank you for ur rply ❤

[@graphitepencil6522]

Please make videos on how to ferment bamboo shoots

[@MakelifeciousA]

Yes making fermented bamboo shoots is on my video plan list..I will try to make it soon ...because of the lockdown it's hard to move around...but as soon as things gets better..I VL try my best to make more Naga food recipes....thank u so much for suggestion...very much appreciated ♥️ also u r always welcome to give more suggestions or anything of ur interest to know about our Naga culture.😊

[@kainahegui9861]

After watching your video I've tried but my anishi is brown inside why? Though it is brown I hope I can cook and eat😊

[@marmeribalombi3831]

Can we grind the leaves in the food processor?

[@sashilemla6229]

Pounding the traditional way is the real way because you wouldn't want a soggy paste

[@beho4345]

Anishi is also a traditional Sangtam Naga delicacy, called as apohsü.. So, it will be good if you mention Ao and Sangtam Naga traditional delicacy.

[@beho4345]

@@MakelifeciousA it's alright, the thing is we Sangtam never promoted as you did and we are less exposed as well... and yes we eat Kholar too but commonly used by Yimchungrü.

[@beho4345]

@@MakelifeciousA sure I will do... keep doing 👍

[@davidkewang6540]

Hi im David, I'll be pleased if u let me know the best session to make this special iteam.

[@davidkewang6540]

@@MakelifeciousA thank you...

[@okayguy100]

Yummy

[@dollydas8731]

OMG 😋😋😋😋😋😋😅 👍👍👍👍👍👍🙋

[@yumnakhalid93]

Its delicious 👌😍😋

[@tikenreang6392]

How can we know/unferstand without explain

[@tsungchiriya376]

Did you burn the yam leaves before you wrap it in banana leaves..!?

[@tsungchiriya376]

Thankyou 😊

[@the_petite_higi]

This with pork 😍

[@lizonthungshitiri2132]

The sound quality is very bad. Nevertheless good job, I will definitely try to make anishe one of this days

[@keviangami6501]

One ponking keep up on anishi onece .. that is magic? I really confus.

[@MakelifeciousA]

Thank you ...please subscribe like and share for more videos

[@pinod.53]

About the leaf: is it that itchy one or that non-itchy one?

[@MakelifeciousA]

We use the non itchy one....thank you so much for watching ♥️

[@bendangrenlanokdir6950]

😍 lovely

[@MakelifeciousA]

Thank you so much

[@homesci3596]

How long does anishi lasts?and how do I store them?Also is it necessary to burn it in the fireplace?or can I just simply sun dry it?

[@homesci3596]

@@MakelifeciousA thank q do I dry it with the leaves or without?

[@homesci3596]

@@MakelifeciousA thanks alot yes my doubts are clear now😊

[@homesci3596]

@@MakelifeciousA Thank you 😊Happy cooking😊

[@narojamir]

😋😋😋❤❤❤

[@narojamir]

@@MakelifeciousA 👍👍👍

[@gsdzuveno6266]

Anyone here who never taste anishi n u hear people saying it's really delicious.😭

[@MakelifeciousA]

@magdalene zhimo 😁😁

[@jedibarca5371]

It's a long process to make anishi. More complicated than akhuni.

[@mlisunep]

Pardon me but I think its Taro Leaves and not Yam leaves.

[@okak1992]

Alternative for banana leaf

[@allenallen5394]

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