Originally Posted by neer001
you have already prepared pakodaas? I thought you are going to prepare now
.. Well hopefully you did not soak maggi in water for more than 2-3 minutes if you soak it for longer time it becomes soggy and the pakodaas don't turn crispy...
Yes, I prepared as you told. my reply to the momo thread was typed half an hour earlier.. I was so hungry that I forgot to post it..
I had some Experience with Chowmin, so I soaked it for 2 min only. I have added little baking powder.
I have never tested noodles like this before. It tastes really good.
Yes it does and doesn't even take much time to prepare... BTW where's rep for me? Its my own creation :-P
Wow.. Yummy:001_tongue:. Where are your hands..:winkiss:
I tried pakodas with both tomato sauce and green chilly chutney. with both it is Delicious.
From where you get these cooking ideas??? I really appreciate it..
Well 1st time I cooked was when I was just 5 years old. Mom taught me how to make poached egg in water and bread and poached egg sunnyside up used to be my daily breakfast if mom is in a hurry to go to school me and my sis used to have that. I still remember I could not even reach the gas plate used to climb on a chair and cook :-P. Then 1st time I cooked a complete dinner was when I was 6 and a half no one was at home and I was hungry. Used to see my mom cooking so cooked rice boiled daal in cooker cos I knew rice can be prepared in 1 whistle and daal in 2 and tried potato fry but potato fry was a disaster all burnt but since then I used to love cooking, knitting,embroidering and stuffs in short whatever mom used to do I must learn.. my real intention was to spend more time chatting with mom as I am a big chatterbox but I learned a lot of things from her and later on tried inventing something new.
Oho... Taare Jamin par..
well who was the cook in taare zameen par? :-POho... Taare Jamin par..
Hmm... actually no one was there.
But I'm sure about you if you were there in Taare Jamin Par.:chef:
U mean to say if I would have been in taare zamen ke I would have been that kid's hostel cook :-P
No, the kid with cooking talent only:54:
Last edited by neer001; 08-23-09 at 05:46 AM. Reason: alter
Thanks for the great dishes. I am already happy that you have taken my suggestion seriously. I love to cook and experiment. So got some more dishes to try now. (my wifey is going to be like :32: cleaning the kitchen soon
Rep+ for you.
Waiting for some more.
Soumyo's tummy must be real happy
[QUOTE=Pri_dm;235402]Misaa Maach Pura (grilled shrimps)... ASSAMESE DELICACY
Ingredients (Serves 4)
* 3 cup: Uncooked shrimps, shelled and de-veined
* 1 large: Onion, cut into small pieces
* 2 tsp: Lime juice
* 1 tsp: Ground coriander
* 12 pcs: Peppercorns
* 1 tbsp: Mustard oil
* 1 tsp: Turmeric powder
* Salt to taste
Method
1. Rub salt and turmeric powder on the shelled shrimps. Keep aside.
2. In half cup of water in a medium-size pan add the coriander, and peppercorns, and bring the water to the boil.
3. Add the shrimps and cook for exactly 2 minutes. Drain the water and add the oil.
4. Turn the shrimps into a shallow flame-proof dish or a greased banana leaf.
5. Spread the shrimps over the surface, grill or roast upon open charcoal fire in wrapped banana leaves.
6. Before serving pour the lemon juice on top of the shrimps.
7. Serve hot with steamed rice.
Thukpa-- TIBETAN & ARUNACHALI DISH
Ingredients (Serves 4 to 6)
Thukpa
* 250 gm: Meat (beef/pork/mutton/chicken), minced
* 300 gm: Egg noodles
* 2 large: Onion, finely chopped
* 1 Tablespoon: Onion leaves, chopped
* 3 flakes: Garlic, chopped
* 4-5: Green chili, sliced
* For soup: About 3 litres of clear bone soup - beef/ pork/ mutton / chicken stock. Add 1
* 1 Teaspoon: Salt
Method
1. Fry chopped onions with garlic and green chilies, then add minced meat, fry for 10 min. Add salt to taste. Then keep aside after cooking.
2. Boil 4 litre of water vigorously and drop noodles, boil for 2 min, stirring occasionally.
3. Drain the noodles through a large sieve and run cold water over them to stop them from sticking. Squeeze the water from the noodles and transfer to a serving bowl.
4. Pour hot soup into bowl with noodles.
5. Put fried meat-onion mixture and finely chopped green onion leaves on top of it.
6. Thukpa is ready to serve hot.
Langsop-Phan – Pork with Naga Bean and Fern-- NAGA DISH
Ingredients
Pork – 1 kg
Pulses (Naga Bean) – 400 gm
Fern – 100 gm
Green chilly (roasted over fire) – 50 gm
Salt – 2 tbsp
Directions
Clean and shred the fern and then put it in a pot with enough water to cover the fern, and then cook for an hour till tender. Remove from the fire and let it cool and then squeeze out the water, and keep aside. Now take the pork and cut it into big slices and cover with water. Cook till the meat is tender and then slice it into smaller pieces, and keep it aside. Take the Naga dal in a pot and cover with enough water and cook till it is tender. Drain all water from the pot.
Mix the pork, fern and Naga dal in a pot, add salt and crushed roasted chilly. Bring the pot to a boil till all the ingredients are thoroughly mixed. Serve hot.
Momo -- TIBETAN & ARUNACHALI DISH
Ingredients
* 4 cups: Wheat flour(Maida)
* 750 gm: Meat minces
* 2 large: Onion, chopped
* 1 thumb-sized: Ginger, finely chopped
* 1 Teaspoon: Salt
Method
1. Mix well wheat flour with 2 cups of water and knead into a stiff paste, roll out on a floured board till it is very thin. The rolled dough should be about 2 feet square.
2. Cut in circle with the rim of tea cup.
3. Place a circle of dough on your left hand, slightly stretch the edges and place about a teaspoon of filling in the centre.
4. Then with your right thumb and forefinger pleat the dough together over the centre of the meat, forming a pin-wheel design. Your left thumb is used to tuck the minced meat down as you go, and the dumpling turns on your palm as you pleat around it. A special steamer locally called moktu is required.
5. Filled up dumplings are placed on oiled racks, slightly separated in the moktu.
6. Bottom of the moktu is filled with water and steam the dumplings for 20-25 min.
7. Momo is ready to serve hot.
8. Momo is eaten with meat/vegetable soup, and tomato achar.
Baanh Gaaj Achaar( Bamboo shoot pickle) ---Well Almost all 7 states of NE prepares it so don't know the origin
Ingredients
* 250 gm: Bamboo shoot
* 4 cloves: Garlic, crushed
* 3 Teaspoon: Chili powder
* 1 Tablespoon: Mustard oil
* 1 Teaspoon: Salt
Method
1. Mix all ingredients with Bamboo shoot.
2. Keep in a closed jar.
3. BAmboo shoot is ready to serve with cooked rice.
[CENTER][B][FONT="Book Antiqua"][SIZE="3"]Baanh Gaajor hoite gahori/Pork with Bamboo shoot-- when can i come to your house?
I really like veg thukpa, just you need to use basic veg noodles without egg and can replace chicken with paneer or somethin
@ PB thanks for the rep well lemme know if the dishes were upto your taste or not .... soumyo has made me a cook
@ smoothie even I love vegetable thukpa tough without paneer. I add vegetables like french beans,carrot,tomato,lettuce leaves,coriander leaves,green peas.
:lol: so atlast you had make the egg curry
Nope I had almost half day fast:lol: so atlast you had make the egg curryjust after talkign with you me and soumyo went to pick his fren from koramangala then we went shopping at oasis mall. soumyo's fren was a bit upset so he asked us to drop him at his place and we came back by 5.30 i cooked maggi with lots of vegetable and thats what we had an hour back.
now planning to prepare doodhi paneer and rice for dinner.
hmmm nice, sounds tasty
yeah it tastes awesome i add lots of crushed garlichmmm nice, sounds tasty
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