Uruka-Bihu

If an alien was looking at Assam from space today, he would collapse at the amount people can eat!! Our menu for the day - Wanton soup, grilled chicken, duck, fish, vegetables, pulses.....but, of course, we are not celebrating Bihu this year...whew!!!!
I've gone light on the lunch. Thought I would have only oranges. That was before ma decided that the additonal dish on the table should be ambol....and my dietary restrictions came crashing down.
Tips picked up during the day:
Momo Soup: For the soup, boil (pressure cook) water, ginger, garlic, chilli, onion, one small chicken. When done sieve and blend the chicken mixture. Heat oil. Add a small onion, sliced garlic and the chicken blend. Cook for sometime and then add the chicken stock, salt, pepper ad lemon grass. Add the momos when this mixture comes to a boil.
Now to the momos. For the filling, heat oil, add onion, ginger, garlic and then the chicken kheema. Let it cook till all the water evaporates. Simultaneously, mix maida (flour/ farine) and water. Roll the small balls into very fine sheets. Fill a spoonfull and decoratively close the top. I remember once picking up momo/ spring roll sheets from the chinese store in Paris. Hopefully it will be available in London also. Will be quite a time-saver. The soup was so creamy and delicious.
As for the grilled chicken, it was marinated in the standard chinese elements - vinegar, soya sauce, salt. Before grilling coat with a pinch of salt, red chilli powder, oil and dab the soya sauce mixture. Sooo juicy.
And now for the tenga anja. Yesterday, I realised a big mistake I commonly make. Instead of mustard seeds, I always tend to use methi seeds. Anyway, coat fish with salt and haldi. Fry and keep aside. Heat oil. Add bay leaf, mustard seeds and a vegetable. The vegetable can be selected from any of the healthy, watery vegetables. In Fonty, I always ended up using courgette. Add salt and tumeric. Cover and cook. Add tomatoes. Cover - cook. Add water. Let it boil and then add fish. In the end, squeeze a lemon before serving.