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.

Khejur Gur Semiya (Sevinya)

Khejur Gur- Semiya

The other  day I had gone to Saras Mela @ Children's Park in Agartala an SHG group were selling Khejur Gur  it looked much better compared to the one available in local market so I bought 1 kg  Gur and decided to make Kheer & Sevinya. 

The recipe is very simple and the final taste....waooo n just like the Lays chips add...eek baar khaoge toh khatee reh jaoge. I was google searching for Khejur Gur semiya and came across  Jayashree's blog...which is heaven for food in general and esp. bengali food lover....her blog is my current fav. as I love bengali food. Check this link for the Khejur Gur Semiya/Payesh  http://spiceandcurry.blogspot.com/2009/01/noton-gurer-payesh.html

Khejur Gur Semiya

Khejur Gur

Khejur Gur is a winter delicacy, I look fwd to winter @ Agartala every year to have Khejur Gur Semiya and Kheer. I substitute sugar with Gur in lemonade....it tastes really good.

Soibum ga Nga ga Thongba (Fermented Bamboo Shoot cooked with Fish)

Ingredients- "Soibum ga Nga ga Thongba"

Soibum (Fermented Bamboo Shoot) is another Manipuri food item which is fermented before consumption like "Ngari & Hawai Jar" and like me most Manipuri's just love "Soibum Eromba". Eromba is the most common dish from Soibum but its also added in Pork curry and Nga- Soibum Kanghou (Kakching ge Nga- Soibum Kanghou is really famous), few weeks back a fren of mine invited me for lunch and she had made this curry....it was not only yummmm and I was having it for the first time. I liked it so much that I decided to try it myself...the final verdict of my 1st attempt very......really good.

Ingredients:

• 3-4 Pieces of fried fish (Rohu/Katla/Karpu (Nga Pukloubi).
• 2 Potatos.
• 1 cup of soibum (Washed atleast 5 times and squeeze the excess water )  
• 1 Tomato
• 1 Onion (chopped)
• 3-4 Garlic cloves.
• Green Chillies (4-5)
• Sa Maroi (Also called Awa-Phadigom)
• Jeera 1 tbsp (optional)
• Turmeric powder
• Machal Masala ( Special type of masala powder available only in Manipur made by this SHG group called Kangla) or Garam Masala
• Salt to taste.
• 2/3 tbsp Mustered oil.
• Coriander  Leaves for garnish.

Method:

• In a Kadhai add 2/3 tbsp of mustered oil, once its smoking hot add the chopped Garlic. Fry for 1-2 mins and add the chopped Onion, fry till it turns golden brown.
• Add the chopped Green Chillies and jeera. Fry for 2-3 mins in low flame.
• Add the cube Potato's, chopped tomato and Soibum, mix it with the other ingredients. Cover the Kadhai and cook on low flame.
• Check after 10-12 mins if the potato's are half cooked. Add 1 small tbsp of turmeric powder, sa- maroi and the Machal Masala/ Garam Masala. Stir it well and add the fried fish & 2 cups of hot water, keep the kadhai covered and continue cooking on low flame.
• After 10 mins check if the potato's are cooked  and once its done add salt.
• Garnish with Coriander leaves.
• Serve hot with rice and oo-morok metpa. Yummmmmm

Cooking Time: 40-45 mins.

Serves: 4 

* I prefer adding turmeric powder towards the end to avoid food from sticking in the Kadhai when cooked in a non stick cookware.

Beautiful n healthy Palak (Palak Kangsoi)

The other day I went too 'Lakechowmuni Market' to buy veggies, a vendor was selling beautiful palak...it was green...fresh and tempted me so much that I ended up buying half a kg of it. I made palak Kangsoi with potato's and nga-ayaiba for dinner, its easy to cook Palak Kangsoi the only thing we need to remember is that  to add Palak at the end and here's the recipe:

Ingredients:

• 1/2 kg (500 gms) Fresh Palak.
• 2 Medium size potato's.
• 1 Onion
• 3 Garlic Clove.
• 1/2 inch Ginger.
• 4-5 Green Chillies.
• Ngari.
• Salt to taste.
• Nga-Ayaiba (Smoked fish)

Method:

• Boil 2 cups of water in a pressure cooker/sauce pan and add chopped onion, garlic, green chillies, ginger in the boiling water. 
• Add Ngari and cube potato's and cook till the potato's are done.
• Add Nga-Ayaiba and add salt. Cook for 10 mins in low flame.
• Add Palak and cover it for 2-3 mins.

Palak gets cooked real fast so remember not to cook it for more than 2-3 mins. Serve hot with Rice.

Palak

5 Yummiest pictures from Bangkok

During my last trip to Thailand, I had some really good food....food which were different from what I have had earlier....food which made me happy even after overeating. The pic above is what I had for breakfast boiled veggies with scrambled eggs and croissant @ Hotel Rembrant, Bangkok.

This was dinner at Chiang Mai night market...the Thai Green curry..baked fish and the noodles were really yummy.

After a day tour of Chiang Mai we had lunch at this really nice place called "The Riverside Restaurant" and ordered this sweet dish...Banana Cooked in Coconut Milk.

Ahhhh....this was super yummmm, Noodles with Bamboo Shoot and loads of veggies at Chatuchak Market.

California Rolls sushi at Bangkok International Airport

Tharoi Thongba ( Freshwater Snails Curry)

Tharoi Thongba

Tharoi (Fresh Water snails) Thongba is one of the delicacy Meitei's love to have, my dad doesn't eat Tharoi  but mom, sister and me love it. Having Tharoi Thongba at home was always frowned upon by dad as he thinks its not a very clean think to eat. I have had tharoi thongba many times but had never cooked it myself, its a long process and requires alot of hardwork. I decided to try cooking it as aunty "A" has been telling me for the past 3 yrs to have tharoi thongba, I called my mom n my very good fren "AN"  Manipur Food expert (acc. to me)to ask the recipe. 

Armed with the recipe and with full confidence I bought 1 kg of Tharoi and few other ingredients available from Lakechoumuhani Market.(Agartala)

Ingredients:

• 1 Kg Tharoi (Freshwater snails)
• 2-3 Potato's.
• Lok-lei (Optional)
• Meikthrubi Manna ( A special kind of ingredient used in Manipur for Tharoi Thongba) 
• 2 Bay leaves.
• Dry Red chillies powder.
• 2 Onion.
• 5-6 Garlic cloves.
• Turmeric powder
• Sa- Maroi.(Also known as Awa-Phadigom)
• Jeera
• 2 tbsp refined oil.
• Salt to taste.

Method:

(For Tharoi)

• Buy Tharoi atleast 1 day in advance ( I bought 2 days before). Cut the face and back of the Tharoi.  In a big vessel filled with water add all the cut tharoi. Keep it overnite. Remember to add  8-10 grains of rice, this will help in getting all the small baby snails out.
• Next day wash the tharoi atleast 10 times before boiling it. Tharoi is covered with some kind of algae making it slippery and slimy so washing/cleaning is very imp.
• Pressure cook the clean tharoi (3 whistle or cook for atleast 20-25 mins if not using a pressure cooker). Once done drain all the water and keep it aside.

For the Curry:

• In a separate pressure cooker boil the potato's, Loklei and chillies. Once done mix all the ingredients with nagri, prepare an eromba and keep it aside.

Tharoi-Thongba steps:

• Heat a Kadhai and add the boiled Tharoi fry it without any oil. This will dry the excess water, fry for atleast 10 mins and keep it aside.
• In a separate Kadhai add 2 tbsp of vegetable/refined oil and fry the Mikthrubi manna, Bay leaves, Thinly sliced onion, Garlic and Jeera for few mins.
• Add turmeric powder and fry for 2-3 mins, add the Eromba and fry for few mins. Stir and mix it well.
• Add the Tharoi , Sa- maroi and also add 2-3 cup of hot water in the kadhai.
• Add salt and cook till the gravy is thick.(10-15 mins)
• Serve hot with Rice and Chamfut (Boiled Vegetables).

Cooking Time: 60 mins

Serves: 5