Chp 765. Dinner by Mary

Hello, fellow food lovers! Here is my next blog update of my "Dinner by..." series. I've also clubbed all such posts together at the end of each post, so that you can easily navigate to the next post you want to know the recipe of.

In today's chapter, I'm covering my dear friends here in KP - Mary, Rosy and Rini whom I have known for a very long time.

They invited me over to their place for dinner last month, which is like around 5 minutes walking distance from my apartment, and we had a great time chatting while they cooked. Well, Mary did most of the cooking, but Rosy and Rini also helped in preparing the dinner like washing the veggies, chopping them etc.

Rini is the most talented chilli stalk remover I have ever seen, while Rosy is probably the world's top expert in vegetable washing. :D

Mary brought out some fermented fish Ngari to complete the dinner she was preparing. Yusss.

And so here are the ingredients and recipes of that dinner. Do have a look.

Chicken Alu Fry.

Take the raw Chicken meat (that had been chopped to medium pieces) and wash them.

Add salt, chilli powder and turmeric powder to the meat and marinate it for some time.

Fry oil in a pan and once hot, drop the Chicken pieces in it.

Keep stirring it occasionally and once they are quite deep fried, add chopped potatoes and fry for some more time.

Chicken Alu dish is ready :)

Mizo Zikhlum Bai.

This is a special Mizo bai that consists of four main vegetable ingredients - Zikhlum (Cabbage), Bawkbawn (Brinjal), Berul (Snake gourd) and Hmarchapui (Chilli pepper).

Chop them all into medium pieces (the amount depends on their original sizes).

Boil them in water together.

Once the water starts to boil, add salt, soda and ajinomoto.

After some time, add Ngari (Fermented Fish) directly from the package above. Keep stirring for some time until the dish is ready. Yummm.

Fried Sausages.

This one needs no explanation. Just fry the sausages after defrosting them and thaadaaa, they're ready.

Anthur Rep tlak.

Anthur is a popular Mizo delicacy, and depending on the species, in English the plant is called Roselle (Hibiscus sabdariffa) or Cranberry hibiscus / African rosemallow (Hibiscus acetosella).

Take a packet of sun-dried anthur (brought from Mizoram because you will not get it elsewhere) and boil it.

Add salt and ajinomoto to the pan, along with crushed garlic.

Add nghapih (fermented shrimp paste) to enhance the taste.

Done. As for the ground chillies below, just grind them and add salt, simple :)

Soon the dinner was ready and it was time to lay out the food.

Yumm yummm!

My plate :)

And so that was the lovely dinner Mary, Rosy and Rini cooked for me. When I called her up last night to ask for the recipes of the dishes she made, she was like, "Are you putting those up on your blog? Noooo! If I knew you were going to blog about it, I could have made better dishes!"

And a few minutes later, she sent me the video below, showcasing what she had just cooked, telling me that the next time she invites me, it will be something grand since its gonna go on my blog.

So yeah, people, do learn from Mary's mistake. Next time you invite me for dinner, please make sure you cook the best dishes possible since I'm going to blog about it :D :D :D *what an idea, sirji*

Until my next food blog update, see you all peeps. Cheers.

In case you have missed out on my recent dinner blog series, here are the links to all the other posts with the recipes of the dishes.

Chp 764. Dinner by Teresa
   (Pork with Bamboo shoot & Alu, Methi Bai, Alu fry)
Chp 763. Dinner by Marka
   (Boiled Pork with Pok Choi, Methi Bai)
Chp 762. Dinner by Christina
   (Chicken Biryani)
Chp 761. Dinner by Zodini
   (Chicken fry, Beef & Alu fry, Methi Bai, Iromba)

Chp 764. Dinner by Teresa

For my next edition of foodie blog update series, here are three very simple Mizo recipes you can try at home too. This time, the chef is my dear friend Teresa.

As I have mentioned in my previous blog post Pune Mizo Mothers Dinner, Teresa likes to cook under immense pressure, so she is a wonderful pressure cooker :P

Here is the delicious dinner she invited me to a couple of days ago, along with their recipes mentioned below…

Mouth-watering drool right? Ok without further ado, here are the cuisines along with their recipes.

Pork with Rawtuai rep (Sun-dried Bamboo shoot) and Potatoes.

First, buy some fresh farm Pork and wash them nicely.

Put the pork in a pressure cooker with some water and then cook it until the cooker whistles around 6-7 times.

Switch the stove off and wait for the pressure cooker to depressurize.

Meanwhile, chop potatoes into medium pieces. Once the pressure cooker can be opened, throw in the chopped potatoes and along with sun-dried Bamboo shoot, and cook it again.

Wait for the pressure cooker to whistle one more time and your awesome Mizo Pork dish is ready!

Yumm indeed.

Methi (Fenugreek) Bai.

Boil water in a pan and just before it boils, throw in green chillies and a few drops of oil.

Once the water boils, add chopped potatoes in the mixture. The potatoes pieces should be small, and the smaller they are, the faster they boil.

After some time, add methi and sun-dried bamboo shoot into the pan.

Once the potatoes are ready, add garlic and boil for 2-3 more minutes and your awesome Mizo bai is ready!

Potato fry.

Chop potatoes into large pieces (cut a medium sized potato into two pieces).

Heat some oil in a frying pan, and once heated, add garlic and onions, followed by turmeric powder and chilli powder. Once they are fried deep enough, add chopped tomatoes along with chillies.

Fry for some more time until it is gravy-ish. Finally add the chopped potatoes.

Heat the pan in simmer only (very important, or else it will be burnt). Occasionally stir until the potatoes are cooked.

Mizo chillies and Zawngṭah.

Grind fresh Mizo Chillies (bird's eye chilli) into pulp.

Take the seeds of Zawngṭah (Parkia speciosa / Petai / Stink beans) and peel off the cover.

Slice the seeds into smaller pieces and add ground chillies along with salt. Mix it up.

Plain Cucumber.

Take a cucumber and peel it.

Slice it across horizontally.

Be careful not to cut your fingers.

If you cut your fingers, then they will bleed.

If your fingers bleed, then there will be blood.

The cucumber will then become a bloody cucumber.

Remember, we are making plain cucumber, not bloody cucumber.

:D

And so that was it. Three easy-to-make recipes courtesy Teresa.

Super yummm. Do let me know if you are going to copy her method of cooking or not.

Until my next post, cheers everyone!