Aloo Bonda with Bread

I had this craving for eating vada pao when half the ingredients weren’t available in my kitchen, but I just got whatever basic I had and made it, it came close & I really enjoyed it.

- Make Aloo filling <Boil Aloo, heat oil & put mustard seeds, whole zeera, curry patta, onions, followed by ginger & garlic, add masala – turmeric, chilly, zeera & coriender powder – add aloo & fry till well cooked, add salt to taste, season with coriender leaves)  and separate in small round size .

- Make a thick batter paste – Besan, 2 spoon of rice flour, pinch of cooking soda, very very little, chilly powder & salt)

- garlic flavored vada pao masala which I got from Indian store

- Bread/vada pao would have been great !!!

• Dip the rounded aloo into the thick batter & deep fry it in a heated up oil. Turn & cook untill brown and you can see the crispy look.
• Toast the bread/pao with butter , sprinkle with the garlic flavored masala on top of the bread, put the aloo bonda in between like a sand-witch

Enjoy with Tea !!!

 

Soibum thongba (Bamboo shoot curry)

I had this craving of eating soibum thongba (Bamboo shoot curry) which my mom use to make with fish. Due to the time difference, I couldn’t call her but consulted with Linthoi who gave me awesome tips and it came out really good.

• Soak Soibum (I got bamboo shoot pickled from Grant Mart) with salt for a bit, wash it thoroughly
• Cut Onions, ginger & garlic in slices
• Cut 1 tomato in slices
• Whole Zeera, tejpata (bay leaf), hing, methi, zeera powder, coriander powder, chilly flakes, turmeric powder.
• Deep fry tunghanbi nga (Tilapia)
• Oil & salt to taste
• Potatoes cubed.
• Fresh coriander leaves (which I didn’t have)

-Put whole zeera, bay leaf on heated oil, put little methi & hing, add onions, once a little brownish, add ginger & garlic, reduce flame & add masala – turmeric, zeera, coriander powder & chilly flakes

- Add potatoes and fry at medium heat for 5 mins

- Add the soibum & fry for 2-3 mins

- Add boiled water

- crank up the flame and let the curry boil. ( class=”hiddenSpellError” pre=”">Brong brong souhallo)

- Add tomato & fried fish & let it boil for some more time, you can check if aloo is cooked & smashed some of the aloo to make the gravy little thicker

- Add salt to taste & simmer for 5 mins.

- Garnish with fresh coriander leaves (I missed this) 

 

Eat with Rice and (ngashung nganga metpa ) red chilly morok-metpa with maroi, it’s awesome !!!! I enjoyed it but it surely didn’t come as how I remembered eating in manipur. Please feel free to comment your advice or new recipe of Soibum. Thanks to Linthoi for sharing the recipe.