Showing posts with label Innovation's. Show all posts
Showing posts with label Innovation's. Show all posts

Friday, March 28, 2014

Steamed Pak-choy with Black Bean paste


Steamed Pak choy with Black bean paste

Inspired by the steamed baby Pak Choy I had at Yauatcha last week, I bought some Pak Choy from Foodhall and tried my version of the same. It was not as good as the one I had but considering it was my first attempt it was good.

Recipe:

Ingredients;
1. 4-5 Pak Choy
2. 3-4 Garlic clove
3. Spring onion (optional)
4. Black bean paste
5. Light Soya Sauce ( Preferably  Kikkomon)

Method:

1. Clean and wash the Pak choy and remove the outer leaves use only the tender part.
2. Chop the garlic and spring onion, mix it with 2 tbsp of Soya sauce, 2 tbsp of water  and Black bean paste. Take a big bowl and coat the Pak Choy with the mix.
3. Take out about 1/2 a mt of aluminium foil and arrange the Pak Choy neatly. Cover it well and place the parcel on the heat proof plate of the steamer. Steam for 10-15 mins.
4. Let the parcel cool for 5 mins and take out your best plate and serve hot :)



Monday, October 14, 2013

Baked fish wrapped in Turmeric leaves - My version of 'Nga-nam'


Last week was lot of fun, the extended Durga Puja holidays were fully utilised by cooking, eating and shopping. The other day on my way back from work, I dropped by INA market and bought my weekly quota of fish, what I absolutely love about INA is that the market never disappoints me and what is even more interesting is that INA market works like a mood elevator for me. I may sound a bit crazy but I'll choose to spend time at INA market over any of the swanky shopping mall in Delhi. 

To make my weekend interesting and food filled I decided to make baked fish and stir fried mixed veggies, so I bought 1 Kg of Red Snapper fish, Rohu, chives, Pui saag also known as Malabar Spinach, Black beans paste, Kikomon soya sauce and few other things. The final result of my exotic buy was very satisfying...baked fish is not a new recipe, Manipuri's love the 'Nga-nam' made mostly with smaller fish or 'Nga-kha' as we call it and never made with fish bigger than the little finger. But once I tried it with medium size fish and it was quite good. The recipe of the baked fish is below:

'Baked Fish wrapped in Turmeric leaves'

Ingredients:
1. 2 medium or small size Red snapper fish ( One can also use Pomfret, Tilapia or any other medium size fish)
2. Ginger Garlic paste- 3 spoons
3.Turmeric power- 1 tbsp.
4.Onion- 2 
5. Garlic- I whole pod 
6.Chilli powder - 1 tbsp (opitional)
7. 15-20 leaves of Awa Phadigom ( also know as Culantro/Mexican Coriander)
8. Mustard oil.
9. 4-5 Turmeric leaves (In case you don't have turmeric leaves use Banana leaves)
10. Aluminium foil
11. Salt to taste.

Steps:
1. Wash the fish properly, make small slits and pat dry using kitchen paper towel.
2.Mix all the ingredients together in a bowl ( Ginger garlic paste, Turmeric power, Chopped onion, Crushed garlic, chilli power, chopped awa phadigom, 1 tbsp mustard oil and salt). 
3. Smear some turmeric powder and mustard oil on the fish and also sprinkle some salt.
4. Cover the fish properly with the mixed ingredients and also put some inside the fish. Once done leave it for about 30 mins.
5. Pull out some aluminium foil and on it put a single Turmeric leave, now put the fish on it and put another turmeric leave on the fish, to save turmeric leave as it's always on short supply I had cut it neatly and covered the fish well with the leaves. Now wrap the fish with the aluminum foil, I used another layer of aluminum foil to fully wrap the fish. (Traditionally we use only the turmeric leaves to bake it but due to limited supply/availability of the turmeric leaves I used the aluminium foil to cover it fully and maintain the aroma)
6. Take a Tava and pre heat for 2-3 mins on high flame, add 1/2 tbsp of oil  and  put the foil wrapped fish on the tava, cover it fully with a plate or another container to maintain the heat. Turn the fish every 7-8 mins and cook on medium flame. It will take about 40-45 mins for the fish to get cooked. 

( One can also use an Oven to bake the fish but I prefer using the Tava, I find it more convenient )

Unwrap the fish after about 15-20 mins and serve hot with some simply yummy stir fried veggies and rice. Enjoy....


Tuesday, October 8, 2013

Chicken Rice and Raita for lunch

No excuses for not updating my blog again but here I am, trying to revive the blog again with a very simple and yummy recipe for a lazy weekend lunch. Easy to cook and yummy to eat is what I can guarantee from this recipe, the recipe was shared by one of my colleague 'SG' and I made it for lunch yesterday 'Chicken Rice, cooked with curd and kashmiri mirch powder'. This is quite similar to biryani but compared to biryani it's much easier to cook and as tasty as biryani.

Ingredients:

1. 500 gms chicken
2. 500 gm curd
3. 3 tbsp Kashmiri chilli powder
4. Few strands of safrron
5. Green Cardamom- 5-6
6. 1 stick dalchini (Cinnamon)
7. 2 big onion
8. 1 Tomato (Optional)
9. Bay leaves
10. 1 tbsp garam masala
11. 2.5 cups of good quality basmati  rice
12. Salt to taste

Steps:

  • Marinate the chicken with the curd, chilli powder and salt. Cover the marinated chicken and leave it for at least 1 hr.
  • Wash the rice and keep it aside for about 15-20 mins.
  • Heat a Kadhai and add 2 tbsp of vegetable oil, once it's smoking hot add the bay leaves and sliced onion, fry it it turns golden brown. 
  • Add the marinated chicken and cook it on medium flame. Also add the cardamom, dalchini , garam masala and the chopped tomato.
  • Stir the chicken every 5 mins and cook for about 25 mins. ( Chicken will get tender since it's marinated in curd)
  • Since cooking rice on a Kadhai is not advisable, put the rice in a Rice cooker or a flat bottom pan,   add the saffron strands,  cooked chicken and add 5 cups of water (double the quantity of rice).
  • Cook till the rice is done and serve hot with raita.
While it may not taste exactly like Biryani but this is easier to cook and as yummy as biryani. Pictures will follow soon.




Friday, December 30, 2011

How about some fried chicken and Gluhwein tomm.

Fried Chicken with onion, garlic and Machal Apouba....very much my own invention
It's new year time again and as usual  m away from home and family but with my frens here and we plan and will try to make our new years eve celebration as much fun as possible. I am planning to make my fav. fried chicken...loved by my frens here and sisters favorite, another dish invented out of my love for cooking and desperation to have good food. The recipe is really simple and it's easy to cook....and to make our celebration more interesting  we will have Gluhwein, the traditional red wine with spices and orange which is served warm (popular during winter and esp. during Christmas in many parts of Europe)....n I've to admit it's the only alcoholic drink I like....the spices(cinnamon and black pepper) in Gluhwein makes its so non alcoholic  and the best is it doesn't smell like like alcohol at all (I don't really like the smell of alcohol). Happy celebrations to me and enjoy....

Tuesday, November 22, 2011

Saturday lunch.....Yen ga Hanggam ga Thongba -Machal Apouba Haap-paga( Chicken cooked with Mustard leaves)

To avoid all the reading , mind maps, writing, referencing etcetera...etcetera and to divert my mind I decided to cooked my fav. chicken dish the other day, one of the recipes invented purely out of desperation ...for some reason I was not able to make chicken   the way my cousin back home makes it, the very typical Meitei style chicken or "Yen Thongba" in Meiteilon cooked on iron kadhai (which according to me is one of the best chicken curry in the whole world) is one of my all time favorite dish and it taste even better if cooked on fire wood and not on gas. I have done few changes to the original recipe to suit my taste and added few ingredients, one of the most important ingredient is the "Machal-Apouba" a mix of masala available only in Manipur and made by this SHG group located in Imphal, I am a great fan of the "Machal" brand and got almost 2 dozen with me. The recipe and pics are below:

Ingredients:
  • 500 gm chicken.
  • 1 onion
  • 4-5 garlic cloves.
  • 4-5 green chilles
  • Ginger- 2/3 inches long
  • 4-5 leaves of hanggam.
  • 2 potato
  • Bay leaves (Tej patta)
  • 1/2 tbsp turmeric powder.
  • Machal (1/3 of the packet is used)
  • 3-4 Tbsp cooking oil.
  • Coriander leaves to garnish. 
  • Salt to taste.
Method:
  • Marinate the chicken for 20-30 mins with salt, turmeric powder, chille powder and 1 tbsp oil. 
  • In a deep frying pan add oil and once its smoking hot add the bay leaves and chopped garlic. Fry for few mins and add the chopped onion and green chillies. Fry for 4-5 mins on low flame.
  • Once the onion turns golden brown add the potato's and ginger and cook with the lid covered on low flame for 10-15 mins.
  • Add the marinated chicken and cook with the led covered on low  flame. Add 1/4 tbsp of Machal apouba and mix it well with the chicken. Remember to stir it every few mins so that the chicken is not burned on one side.
  • Once the chicken is half cooked add turmeric powder, 1/4  tbsp of Machal apouba and mix it well. Continue cooking on low flame.
  • Add 2 cups of  boiling hot water in the chicken, increase the heat and bring it to a boil. Check the potato's and once the potato's are cooked add the hanggam, cover the led and cook for few mins 4-5 mins. Make sure that the hanggam is not over cooked
  • Add some more machal apouba, salt to taste and garnish with chopped coriander leaves. 
  • Serve hot with rice and eromba.
Ingredients



Saturday, October 15, 2011

Saturday brunch...Eggs with Mushroom

Scrambled Egg with Mushroom
I love eggs....boiled, fried, omelets,sunny side up, cheese omelets, half boiled, egg curry ....basically eggs cooked in all forms and one of my all time fav. dish with egg is with mushroom. This is one of those items I've been making it since I was in Delhi and have always loved it. The last time I made it one of my floor mate from Colombia liked it alot...this morning after reading few articles on Sociology n after tryin my best to understand Social Relations of production...I was hungry...really hungry so decided to make one of my fav. egg dish "Eggs with Mushroom" for brunch. The ingredients and recipe is below:
Ingredients:
  • 3/4 Eggs.
  • 1 Onion
  • 100 gm Button Mushroom
  • 4-5 Garlic clove.
  • 4-5 Green Chilles.
  • Salt to taste.
  • Olive Oil
Method:
  • Finely chop the onion, Green chilies and Garlic. 
  • Thinly slice the Mushrooms.
  • Heat a non stick fry pan and add 3 tbsp of olive oil, add the chopped garlic and saute for 2-3 mins.
  • Add the chopped onion and green chilies fry for 5 mins in low flame, now add the mushroom and cook  for another 5 mins. Mix the ingredients well and add the eggs. 
  • Stir it well so that it doesn't stick on the pan and add salt. 
  • Garnish with chopped coriander leaves. (optional)
  • Serve hot with Garlic Bread.
Cooking Time :15 mins
Serves: 2

Monday, October 10, 2011

Cooking revived :)

After more then a month of living in The Hague I am back to my cooking spree again, I've started to enjoy cooking as m finally settled and that for me means....finding the exact store/place to buy things I want to cook, having good pots & pans for cooking and a neat kitchen. The Albert Heijn XL at my neighborhood has almost everything I need and also the "Open Market"  @ Herman Costerstraat, sells things which even Albert Heijn doesn't sell........Hanggam, Green chillies, fresh fish & prawns, crabs to mentions few of the items from Open Market n also its almost half the price.. The Indian store "India Gate" near the Open market is where we get all the dal, masala's, sweets and roti's.

Coming back to cooking, the other day I decided to make Chole (Chickpea Curry) but ended up making something else....I was in no mood to make an elaborate dinner so made a quick and easy dish. I am still confused about what to call the dish but nonetheless it was yumm. The recipe is below:

Ingredients:

  • 1 cup boiled chickpea.
  • 1/2 cup boiled corn.
  • 1 Onion.
  • 4-5 Green Chilies
  • 1 Tomato
  • Olive Oil
  • Salt to taste 
  • Chile Powder (Optional)
Method:
  • Chop the onion, green chillies and tomato.
  • In a non stick frying pan, heat some olive oil and fry the chopped onion, green chilies and the tomato's.
  • Add the boiled corn and Chickpea & fry for another 5 mins. Mix the ingredients together, add salt to taste. Add some chili powder on top. 
  • Serve hot with garlic bread. 



Saturday, June 25, 2011

Thai Style- Red Chicken Curry with Coconut Milk

I am on a cooking spree these days, and m really into Thai Cuisine, yesterday I made Thai style Mango & Onion salad with fish sauce...me and my husband had it with Deep Fried Red snippier fish... it was not as good as we expected it to be. Just two days back we saw this programme in TLC- Planet Food  the programme was about Thailand cuisine  hosted by Merriless Parker and were totally hooked on to it till the end of the show...it was a late nite show so the next morning  me and my husband decided to make some of the dishes...we went to the Spar supermarket and bought all the ingredients to make Thai Style- Red Chicken Curry with Coconut Milk...after google searching for the correct recipe and after tweaking it to suit our taste  we made it for lunch today and it was  really...really  yumm....the rating according to my husband is 8/10 which is not at all bad for a first amateuresh attempt. Try it if you love Thai food.

Ingredients
  • 500 gm chicken (curry pieces)
  • 3-4 tbsp red curry paste
  • 1 tsp chili powder
  • 1 Onion (finely chopped)
  • 100 ml coconut cream
  • 200 ml coconut milk
  • 200 ml/1 cup chicken stock
  • 2 tbsp fish sauce.
  • 10-12 cubes of brinjal (optional)
  • 3-4 spring onions( finely chopped.)
Method:
  • Take a Kadhai (non stick kadhai) and heat it ,add coconut cream to the hot kadhai. Add the red curry paste and mix it well with the coconut cream cook for 2-3 mins.
  •  Add the chicken & cook for 15-20 mins on low flame till the chicken is tender.
  • Add the coconut milk, chicken stock  & bring to the boil, cook on low flame and simmer.
  • Add fish sauce, spring onion & salt to taste.
  • Serve hot with plain rice. (  We had it Manipuri Rice yum yum...)

Red Chicken Curry with Coconut Milk
 Serve hot with Manipuri Rice

Wednesday, June 22, 2011

Manipuri style pasta with Chicken Lolipop

Manipuri style* Pasta- Fusilli with Chicken Lollipop


One week of living in Bengaluru n I am loving the food experience... I love the Spar supermarket, my weekly trip to buy groceries always make a hole in mine n my husbands pocket. The other day we had gone to Spar we ended up buying  pasta, chicken lollipop, sausages,olive oil, all kinds of salad dressing, sauce, sweets and what not....this made me super happy thinking about all the cooking n eating...so for dinner I made Pasta-Fusilli in a very Manipuri style and my husbands fav. deep fried Chicken Lollipop...yesterday dinner was real yum and I do plan to make it again.

Ingredients:

  • 1 cup of Pasta.
  • 2-3 Spring onion.
  • 1 cup chopped Cabbage.
  • 5-6 Green Chillies.
  • 10 Garlic clove.
  • 1 Onion.
  • 1/2 Cup of grated cheese.
  • 2 Eggs.
  • 3-4 tbsp Olive oil.
  • 1 tbsp Dark soya sauce.
Method:
  • Boil 4 cups of water in a pan and add the pasta when it comes to a boil. Add 1 tbsp of salt in the water.
  • Cover the pan and once the Pasta is done drain the water.
  • Heat a wok and add the olive oil and fry the chopped garlic, onion, slit green chilies, chopped cabbage and spring onion. Once done fry the eggs with the veggies & add dark soya sauce.
  • Add the pasta and salt, mix all the ingredients. Fry for 5 mins.
  • Add the grated cheese and cover the wok. Let the cheese melt.
  • Serve hot with Chicken Lollipop. Yummmm I am hungry already...
Serves: 2
Cooking time- 30-40 mins

* In Manipur esp. in Imphal, Pasta is very popular as Macaroni, cooked with onion, cabbage, chilies and dark soya sauce. Sometimes mixed with eggs and chicken.

Saturday, June 18, 2011

Pomfret Fry- Simple and yummy recipe

The other day I had gone to the near by super market to buy our monthly grocery. My husband suggested we have pomfret fry for dinner so we bought 4 pomfret fish, it was expensive but worth every single paisa spent. Once home I didn't wanted to marinate it with just salt and turmeric so thought of something interesting...the result .....was a new and super yummy pomfret fry recipe

Ingredients:
- 2-4 Medium size whole pomfret fish.
- 2 tbsp of garlic and ginger paste.
- 1/2 tbsp red chili powder.
- 2 pinch of turmeric powder.
-3-4 tbsp Mustard oil.
- Salt to taste

Method:
-  Wash the fish properly and make 3-4 slits.
-  Prepare a paste by mixing all the ingredients and coat the whole fish with the paste.
- Leave the marinated fish for 30 mins.
- Take a non stick fry pan and add mustard oil once its smoking hot fry the fish.
-Serve hot with onion rings and chat masala.

Preparation time: 50 mins including the 30 mins of marinating the fish.
Serves: 2-3

Monday, February 28, 2011

Sunday brunch....French Toast


I had my first french toast when one evening out of the blue dad made it when I was a kid, my dad is not a good cook but he loves to eat n loves to try different cuisine....some of his attempts (which horribly failed....sorry dad) were Shambhar...Dahi Vada and few more. The Indian version of French toast is the bread pakora...which is definitely  not in my list of fav. food items, I've my own version of french toast...which is not only yummy but also perfect for sunday brunch.

Ingredients:
  • 2-3 Slice of bread (White bread)
  • 2 Eggs
  • 2 Potatos
  • 5-6 green chilles
  • 2 spring onion.
  • Qtr Cup peas.
  • Salt to taste.
  • Oil for frying
Method:
  • Boil the potatos and once done prepare mashed potato and add  finely chopped green chillies, spring onion, peas (make sure you cut the peas into small pieces) & salt.
  • Add two eggs in the mashed potato and mix it well.
  • Cut the bread into 2 piece & coat it well with the mashed potato & eggs mix.
  • Deep fry it in oil.
  • Serve hot with a cup of coffee.
Serves: 3
Preparation Time: 20 mins.

Tuesday, June 29, 2010

Poha for breakfast




I never used to like Poha (Cheng-paak in Meiteilon), it reminds me so much of the TISS, DH evening snacks. They used to make it so horribly, I don’t knw how the cooks at TISS, DH  prepare food....everything tasted the same which in short was “BAD”. I don't know how we survived those 2 yrs.
Coming back to Poha, one fine morning out of the blue I decided to make Poha for breakfast and as usual with few of my own additions. I was not surprised when it turned out so yummy that since then I normally have Poha for breakfast on most Sundays. Making Poha is easy the only issue is with chopping the veggies... its time consuming... so I normally have it on Sundays or holidays only.

Poha
Ingredients:
• 1 Onion, chopped.
• 4-5 Green chilies, slit and chopped
• 1 Potato finely made into small cubes.
• 1 cup fried/roasted peanuts
• Few Curry leaves
• 2 tbsp Oil
• Turmeric powder
• Salt to taste
 2 Cups of good quality Poha (Socked for few mins and the water drained )


Method
•On a non stick pan add 2 tbsp oil. Heat it for 2 mins.
•Add the chopped onion and fry for 3-5 or till it turns golden brown.
•Add the small cubed potatoes, green chilies, tomato and fry for 8-10 mins on low flame or till the potato’s are cooked.
•On a separate pan, fry the curry leaves and add the fried curry leaves  in the pan after the potatos are cooked.
•Add turmeric powder, roasted peanuts, salt and mix it well, fry for another 5 mins.
•Add the socked poha and mix it with the fried ingredients.


Serve hot with a Tea or coffee.
Cooking Time: 25 MinsServes: 3-4 

Fasting?????? Nah Feasting




The only additional alphabet in “Feasting” when compared to “Fasting” is “E” but the “E” can make hell lot of difference; I am talking in terms of calories. Since I love to cook n eat so much I normally cheat on my diet plan every Sunday and make something really good, last Sunday I made myself the best meal of the month. What was the best meal??? Well what could be better than a typical Meitei Sunday Lunch, “Ooti Thongba (Hawai Mangan ga Ousoi ga Ooti), Pulao/Khichidi and Morok Metpa” lethal combination to make any Meitei foodie go weak on the knee.
I tried my best to prepare the food as healthy as possible using less oil, adding potol, brinjal, chana & moong sprouts in the pulao, the result was a super yummy Pulao. Ooti can never be cooked in a healthy way the only thing I did was I put less cooking soda, Ooti is very heavy for the stomach in Manipur we have Ooti with Lafuu(Banana Steam) Eromba, the fibrous Lafuu helps in the digestion but I was dying to have morok metpa (Typical Meitei Chile Chutney) so I made this really good morok metpa with fresh green chillies, Ngari and fried fish. I am always happy when I eat a heavy and yummy meal without any regret :)

Saturday, June 19, 2010

Interesting Salad



Trying to lose the extra weight (in my case it's accumulated over a period of 5 years) requires dedication, self control and sabse jaruri hai guts. Technically it's my first month on my attempt to lose alot of weight and I have realized that I have very little self control when it comes to good food, when I pass the area of fast food stalls on my way back from office I feel they are all calling me...you knw how it was with the girl in the film "Confessions of a Shopaholic"...it's exactly like that. I literally have to calm myself down and tell myself that "CHILL LADY...THAT FOOD IS NOT FOR YOU" urghhhh me and food...janam,janam ka rishta hai.

The thing about eating "HEALTHY" is that...all "HEALTHY" food are the most boring in this world so I decided to take the take the boringness out of my "HEALTHY" food and make it interesting. I made myself a very yummy sprouts and rajma salad for dinner, I remember having it last year at Golconda Resorts-Hyderabad but my salad was a lil different, the main ingredients:

a) 1 Cup boiled rajma and kabuli chana.
b) 1 Cup chana and whole moong dal sprout.
c) 1 Tomato chopped.
d) 1 onion thinly chopped.
e) 1 medium size cucumber finely chopped.
f) Chaat masala
g) Salt to taste
h) Olive oil (optional)

I mixed all the ingredients and added some chaat masala on top. It tastes real good and it's super light on stomach. One may lighty fry the Chana and moong dal sprouts if you don't like the raw taste of sprouts.

Saturday, April 24, 2010

Recipe: Pakora (Bora in Manipuri)

Yummy Veg Pakora's

Pakora happens to be one of my all my fav. Indian snacks,I like spring onion, cauliflower,potato, brinjal,pumpkin and banaflower pakora's.Pakora's are best to have when it rains with a large mug of hot black tea and you sitting in ur balcony... windows wide open and letting the wind blow some water droplets on you. Now the recipe.

Ingredients:
1.1 cup of Besan (chickpea flour or Bengal gram flour).
2.Depending on your fav. vegetable cut in small pieces. (If you are using potato make it either round slice but not too thick or cut in pieces double the thickness of french fries . Cauliflower can be cut into medium size flowerlets and spring onion into two piece, onions can be cut into rings or chopped into small pieces)
3.1/3 cup of Rice Flour (Optional)
4.2 pinch of Baking Powder and NOT BACKING SODA.
5.Turmeric powder.
6.1 tbsp of Amchur Powder (Dry mango powder (optional).
7. Salt to taste
8. Water
9. Vegetable oil.

Method:
1. Make a batter mixing water, besan, rice flour, salt, turmeric,baking soda and amchur powder. Ensure the batter is not too thick or too thin.
2. Leave it for 15/20 mins.
3. Add the vegetable and cover its well with the batter.
4. Heat oil in a thick non stick frying pan.
5. Drop the single piece of vegetable in the hot oil and fry till light golden brown.
6. To sock the excess oil, put all the cooked pakora on a paper towel/tissue paper.
7. Have the pakora's with spicy tomato sauce and a large mug of hot Assam tea.

....................................ENJOY...........................................

Tuesday, April 20, 2010

Recipe- Chicken and Mushroom curry

Ingredients:
4-6 Medium size chicken piece.
200 Gms Mushroom
3-4 Spring onion
Onion Paste (3 medium size onion)
Garlic Paste (2 spoon)
Tomato Puree(Half Cup)
Green Chillies (4 tbsp)
Turmeric
Beshan (Gramflour 3 tbsp)
Mustard Oil
Salt to Taste

Method:
- Marinate the chicken with turmeric powder,salt, garlic paste and mustard oil, keep it for 30 mins.
-Fry the chicken in 2 tbsp of oil and cook in low flame for about 30 mins. (Remember to cover the pan) once done keep it aside.
- On a non stick fry pan fry the chopped spring onion, garlic paste, chillies till the onion turns light brown.
-Add the sliced mushroom, tomato puree and cook for 10 mins in low flame and add the fried chicken.
-In another pan, roast the beshan till it turns light brown. Add two cups of water in the roasted bashen and add it in the chicken.
- Cook for another 15 mins and garnish with coriander leaves.

I created this dish last week and it turned out super yummy. I was really bored of eating fish and cooking chicken the same way I know. I tried this new recipe as my fren "A" had sent mushroom and spring onion from Delhi...for me its not necessity but the need to eat something different inspires me to invent and create new dishes.

Wednesday, February 3, 2010

Some more food

I love to shop for veggies and my fav. vegetable market in Agartala is the one near Childrens Park and by now I know most of the vegetable sellers there(that means I don't have to bargain I get a discount). The other day I saw such beautiful gajjar and ended up buying 1/2 kg of gajaar thinking I'll make gajar ka halwa which happens to be my all time fav. dessert. I read up the recipe from the internet and one book the recipe is simple and decided to make it without any ghee. I grated half a kg of Gajjar....that was one task I really enjoyed and with all my enthusiasm I made my first ever gajjar ka halwa and viola...it turned out so yummmmmy. I didn't took any pic.as I usually do of all new things I cook but next time I make gajjar ka halwa I sure will. I have realized that the taste of food I cook depends on my mood, if I am happy my food turns out good and if I am in not in good mood then even the food taste yucks...but living alone that happens rarely...since I have no one bugging at home. Its me and my tanhai and my food. I am happy I made a good gajjar ka halwa and next time I am home (Imphal) I'll make some for mumma....m sure she'll love it as much as she loved the rajma curry I cooked.

Friday, December 11, 2009

Nga-nam

I think I am happy from inside these days why? coz I cook very well and I have been trying new recipes and all the dish I have been cooking to my great satisfiction tastes like what my mom makes. I tried "Nga-nam" a very authentic meitei dish, the preparing is so simple that one can easily make it, all we need is the small fish, turmeric leaves, green chillies and one onion.
Method:
1. Marinate the fish with salt and turmeric.
2.Finely chop the onion and slit the green chillies. Mix it with the fish.
3.Take abt 6 turmeric leaves and lay it carefully on a plate, put the fish on the leaves and wrap it carefully, remember the fish should be carefully wrapped.
4.If you have a microwave keep it for abt 10-12 mins or else use a tava to steam it and steam from both the sides.
I tried this yesterday and it was heaven when I tasted it, it reminded me of my childhood when mom used to make this and we all wanted some more. This week has been really good for me food wise, I am super happy with my cooking and hope to remain happy always....

Thursday, December 10, 2009

Happy Recipe

Ingredients:
1. 250 gm medium size prawns.
2.Green Chillies 5-6.
3.Coconut Milk 200 ml.
4.Onion 1.
5.Garlic.
6.Bay leaves.
Method:
1.Wash the prawns and marinate with salt turmeric and lil. mustard oil for 30 mins.
2.Chopp the onions, and garlic finely.
3.Slit the green chillies.
4.Take 2 tbsp of mustard oil in a non stick fry pan, when its hot add the bay leaves and fry for 1 min.
5.Add the chopped garlic and then the onions, fry for 2-3 mins.
6.Add the green chillies and fry for another 5 mins in low flame.
7.Add lil. turmeric powder and then the coconut milk.
8. Bring it to a boil and add the marinated prawns, cook for another 20-25 mins in low flame.
9.Garnish with coriender leaves....you'll sure want to have more.
I had this prawn curry when I was in Ahmedabad and could never forget the wonderful taste. I had almost forgotten the recipe as I had not cooked this curry this long, mainly because coconut milk is not available here and I buy coconut milk when I travel out of Tripura. This curry made me happy and I had another yummy & happy dinner.

Wednesday, December 9, 2009

The best ever breakfast


The other day I had this really yummy chicken dish I decided to make it myself so I bought chicken from the not-so-clean Lakechoumuni Market and cleaned it for over 30 mins, I am not too with the way the meat is sold there but I bought 500 gms anyways. The recipe is super duper simple:
1. Cut chicken into small pieces.
2.Grind abt 20 green chillies.
3.2 thinly/finely sliced onion.
4.1 large garlic cut into small pieces.
Marinate the chicken with lil. salt and lil haldi and keep it for abt 30 mins.
In a non stick frypan, add abt 1 tbsp of oil (I used Olive oil) and fry the garlic, when it turns golden brown add the finely chopped onion and the green chillies. Fry for about 10 mins in low flame. Add the chicken and mix all the items together. Cook on low flame till chicken is done and have it wiit rumali roti. I had this for breakfast on sunday and felt so good abt making something new yet so yummy.

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