Easiest Smoothie Bowl Ever!

                           Picture credit: minimalist baker
ingredients:
1. frozen bananas
2. frozen berries
3. milk of your choice
4. toppings (grated coconuts, flakes, seeds, nuts- any of your choice)
5. blender

Preparation:
1. add the frozen bananas and the berries of your choice in the blender and blend them in low speed.
2. slowly add in milk, a little at a time to get the right consistency.
continue blending them in low speed until you get the soft serve. You can also add protein powder here if you'd like.
3. You may add food coloring here too.
4. Scoop out the smoothie in a bowl and top it off with ingredients of your choice!

The recipe is complete here.

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Easy Avocado Toast

                     Picture credit: cookinglight.com
ingredients:
1. Two bread slices (any type)
2. 1 avocado
3. 1 lemon
4. 1 teaspoon honey

Preparation:
1. The avocado is sliced and scooped out in a bowl using a spoon or scooper.
2. The avocado is mashed up using a fork. Then, the lemon juice and honey is added and mixed. Here, preparation of filing is complete!

note: grounded pepper can be added to spice up according to one's prefernces!

3. Then, lightly toast the bread slices and spread the filing over the toast.

The recipe is complete here!

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Yerum Thongba: Egg Curry

Egg Curry

Ingredients:

1. Five hard boiled eggs
2. One tablespoon oil
3. One medium sized onion: finely chopped
4. A tablespoon ginger-garlic paste
5. One teaspoon cumin powder
6. One teaspoon coriander powder
7. Two green chilies sliced into small pieces
8. One teaspoon red chili powder
9. Haldi powder- tip of the teaspoon
10. Salt to taste
11. 100 g green peas (seasonal).

Preparation:

1. Heat the oil in a wok/skillet in high flame and add cumin powder in it. Then, add onions and green chilies and stir fry together until golden brown.
2. Now, add the tomatoes, coriander powder, red chili powder and haldi powder and stir fry them together for 3-5 min in slow flame. 
3. Then, add two cups water to make a paste of this mix for the curry base.
4. Add the peas and let it shimmer in the curry for 5 minutes in medium flame under closed lid.
5. Add the eggs (whole or in halves) and salt to taste and let it shimmer to the curry thickness of your choice.

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Kwta Nga Thongba: Tin Fish Curry

Tin Fish Curry

Ingredients:

1. Any tin fish of your choice
2. 3 teaspoons oil
3. A large tomato
4. 2-3 pieces of green chilies
5. A medium sized onion finely chopped
6. A teaspoon of ginger-garlic paste
7. A teaspoon cumin powder
8. A teaspoon maachal powder
9. Salt to taste
10.  Coriander leaves for garnish

Preparation:

1. Heat up the oil in a work/skillet in medium flame and stir fry the onions and garlic-ginger paste. Add cumin powder, maachal powder and stir fry until the ingredients become golden brown.
2. Then add tomatoes and stir fry until it withers and forms a paste with the onions and ginger-garlic.
3. Now add the tin fish and stir fry it for a minute or two. Then, add a cup and a half of water. Add the chilies( slit into half) and salt and let it come to a boil. Let it shimmer until it thickens to your choice.
4. Your tin fish curry is now done. Add coriander leaves for garnish.

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Hawaijar Paan Thongba: Colocasia cooked with fermented soyabean

Hawaijar Paan Thongba

Ingredients:

1. 250 g colocasia peeled (in case the pieces are big, cut it into half otherwise it won't be cooked on the inside)
2. One tablespoon oil
3. One medium sized onion finely chopped
4. Three strands of chives cut into 3 inches long 
5. One teaspoon of cumin powder and maachal powder together
6. Two pieces of fermented fish
7. One teaspoon of chili powder
8. Two pieces of dried fish of your choice
9. Two teaspoons of Fermented soybean
10. Salt to taste
11. Coriander leaves for garnish

Servings: 2 people

Preparation:

1. Cook the colocasia in a pressure cooker in high flame. Once it whistles, turn down the heat and keep it on low flame for 5 more minutes allowing pressure to build up and soften the colocasia and turn it off. Leave it like so until the pressure reduces on its own.
2. Heat the oil in a wok/ skillet in medium flame and stir fry the onions and chives together. Be careful because the chives tend to spill the oil. Add the cumin and maachal powder and stir fry together for 3-4 minutes until they wither.
3. Now take out the colocasia after straining out the water. They should be soft and melt in mouth.
4. Then, add the colocasia and stir fry together with the chili powder and fermented fish and dried fish.
5. Now add three cups water along with the dried soybean.
6. Make it come to a boil and let it shimmer in low flame under closed lid for 10 minutes to allow it to absorb all the flavors. Add salt and turn off the heat.
7. Add coriander leaves for garnish and your dish is done.

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