E for Eromba from Manipur.

E for Eromba from Manipur.

When we think of dishes with E, the first that comes to our mind is Egg. So Egg Roll is the first one which all of us must have devoured upon while strolling on streets. The variants can be innumerable depending upon the stuffing used in it. Mix Veg Roll, Keema Roll, Double egg roll, Chicken Egg Roll,  Kabab Egg Roll....and so on.

Other common dishes of egg are the Egg Curry, Omlette, Poach, Half Boiled, Egg Bhurji etc we use in our daily routine. Egg sandwiches are also common.

Another dish from E is Ennai Kathirikai Kulambu from Tamil Nadu. Ennai here means oil and kathirikai is Brinjal. So it is fried small sized brinjal in full sauted and then dipped in sour curry with regional flavour and served with steamed rice.

But as part of the challenge I would talk about Eromba, one of the most popular dish Manipuris' prepare for their lunch or dinner. As per Wikepedia, Eromba is an ethnic cuisine of the Meitei community of Manipur. The dish is equally enjoyed in other parts of Northeast too. It's usually made with boiled vegetables mashed with ngari (fermented fish) and chillies. It is basically used as a side dish, a type of chutney ar can also be used as curry. It has its own local variants as per the additional compositions. The garnishing too varies from  as simple as coriander and onion to complex chopped local herbs.

Ingredients

Fermented dry fish ( Ngari/Shidol ) : 5-6 pcs.

Boiled Tomatoes-2, 

Boiled Potatoes-2 ( or any other locally available or seasonal vegetables like colocasia, ladies finger,bamboo shoot etc.) 

Green chilies : 3-4 / Red chilies : 3-4

Chopped Onion  : 1 large

Garlic : 2-3 pods (optional)

Copped Coriander leaves for garnishing 

Recipe

Clean the dry fish removing all scales etc, rinse in water, drench and keep aside.

In a bowl take tomatoes, potatoes & garlic pods and green chilies and steam or pressure cook for 3 to 4 whistles with minimum water. Strain and separate from water. Keep the water as well.

In another bowl take the boiled green chilies and drenched dry fish and mash well. In a separate bowl, mash tomatoes along with garlic. Add coarsely mashed boiled potatoes. Then add the fish and chilly mash to it and mix them together nicely. Add chopped onions, salt as per taste and mix well. Add chopped coriander leaves and mix.

If required add the strained warm water or fresh warm water to it to make slightly loose consistency. The Eromba is ready.

Garnish with chopped onion and coriander leaves dry saute chilly and serve with fresh steamed rice accompanied with fried fish, fried dry shrimps or just anything.

Other Cuisines on the list of A to Z so far are

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska

Aditya Sinha
05.04.2020

Egg Bhurji : (Scrambled Egg)

Egg Bhurji : (Scrambled Egg)

Egg Bhurji : (Scrambled Egg)

Egg bhurji is one of the common snacks prepared in no time. Its quickly preparable and can also serve as a side dish in main course.

Ingredients :

EE         Egg - 6 pieces ( or as per requirement ) - Sufficient for 2 to 3 persons

             Onion - 2 to 3, Medium size , chopped

             Green Chilly - 2 , chopped

             Tomato - 2 to 3 - chopped,

             Green peas - 1/2 cup , boiled, sieved

             Salt - as per taste

             Chilly powder - 1/4 tsp or as per taste

             Garam Masala - 1/4 tsp or as per taste

             Butter - 25gm - to fry  

Process :

         Melt the Butter in a shallow frying pan. After the butter melts sauté finely chopped onions and green chilly. When the onion turns pink add  chopped tomato and sauté a little more and add the peas. Fry for some time sprinkle  red chilly powder, garam masala and salt and fry till cooked and well mixed. Add the battered egg and stir continuously . After two minutes remove from flame . Masala Egg Bhurji is ready to be served.

Note :  If you want a simpler taste , tomato & peas can be avoided.

Aditya Sinha

Snacky Chicken

SNACKY CHICKEN

My kids don't want chilly in their food. But they love non veg. So I try this method which they love. This also goes good as snacks with drinks. 

Ingredients : 

Chicken : Half Kg

Onion : 250gm, sliced

Curd : 2 tbsp

Salt : as per taste

Haldi powder : 1tsp

Ginger : 2 tsp - crushed

Garlic Paste: 2 tbsp

Eno Powder - 1/2tsp

Garam Masala - 1tsp

Chart Masala - 1 tbsp

Whole spices for tadka 

Clove - 5 peices

Dalchini - 1 small peice

Big Cardamom - 5 peices

Small cardomom - 2peices

Black pepper - 10 -12 peices

Tejpatta - 2 peices.

Red chilli - 2 peices

Marination : In a bowl put washed - drained - chicken pieces and add one tbsp garlic paste, 1tsp ginger paste, salt as per taste, curd 1tsp and mix well. add the eno powder and mix again. Check the whole chicken should be well coated with marination. keep aside for one hour.

Preparation : In a flat bottom kadhai add three tbsp of refined oil. (If you prefer mustard oil you can use the same esp eastern India) let it heat. Add the whole spice enlisted above for tadka. Let it crackle. Add onion and fry on mild heat till it is tender and pink. Add marinated chicken and fry covering with lid in turns to soften the chicken. Once it fries a little add a tsp of turmeric (haldi) ,garlic paste and ginger paste and continue frying. After some time add the left one tbsp of curd and fry till its well mixed. Add garam masala poiwder and chaat masala powder and saute till the chicken is soft enough to eat. Your snacky chicken is ready.

Serve hot.

Aditya Sinha