Tuesday, November 16, 2010
Winter season has set in! Cold breeze blowing gently and the winter sun rise gently too. This is special moment to share with friends from far and near at Hmuifang resort. Despite busy schedule many friends made their time to attend this special time. Thanks to everyone who made up their precious time to share on this happy day!
Saturday, October 23, 2010
1. Chicken half kg
2. Light soya sauce – 4 table spoon
3. Fresh lime juice – 3 table spoon
4. Green chillies – 3 or 4 nos
5. Onion – 2 medium size
6. Garlic – 1 whole
7. Salt – as per requirement
8. Sugar – half table spoon
9. Cooking oil - as per requirement
Cooking Method :
Cut the chicken in medium size, wash it and keep it aside.
Marinate chicken with pinch of salt and fresh lime juice for about 15 minutes.
Heat frying pan with cooking oil. When the oil is ready put in garlic and salt to taste. Stir it continously.
Than put in Chicken, sugar and light soya sauce, stir it continously. Fry in low flame for 25 minutes.
Than put in green chillies and onion now and stir fry again for another 5 minutes.
Now your fried chicken with soya sauce is ready to serve
Monday, September 27, 2010
Tuipui Chakai siam dan. (Sea Crab)
Tun tum chu South Indian Tuipui chakai siam dan ka zir ve a. Kan Mizo siam dan nen chuan a in ang lo hle. Hnam dang siam dan hriat belh pawh hi a hlimawm hran pa ka ti hle. Kan Zoram tlangram chakai ka hmuh ve thin nen chuan a in ang lo khawp. Tupui chhunga cheng ta chu an lian zawk fe mai.
Thil mamawhte :
1. Chakai - ½ kg
2. Tomato – 2 lian tha deuh
3. Curry masala – Fiante hnih
4. Hmarchapui a hring – Pathum
5. Coconut hring – gram 100
6. Sawhthing – gram 50
7. Purun sen – pum 2
8. Purun var – pum 1 lian tha deuh
9. Tel – Fian 3 emaw fian 4. (duh dan ni mai)
10. Chi – Mahni duh tawk.
11. Dhania hnah hring tlem.
A siam dan :
Chakai kha fai tak a sil tur.
Tui so ah minute 2 – 3 vel chhum tur.
Chuan a daih hnuah theh darh a tleng fai takah dah tur.
Tomato, Purun sen, leh sawhthing kha sawm tha tak a chan tur
Purun var kha sawm vak lova a den keh tur.
Coconut hi sawm tak a her tur.
Tichuan tel i chhuang sa ang a, tel hmui hnuah purun sen, purun var leh sawhthing kha thlak tur.
A chungah thlak tur i thlak zawh hnu chuan tomato leh curry masala kha thlak ang che.
Tomato kha a hmin deuh hnuah chakai kha thlak la tui tlem leih tawh tur.
Chung Chakai leh thil dang i thlak kha uluk takin chawh kual tur
Tichuan mei kha hniam takin dah la minute 30 vel ur tur.
Chu mi zawh ah coconut, chi leh dhania hnah thlak leh ang che.
Chu min hnuah minute 5 han ur leh la.
Chakai chu tui takin ei theiin siam peih a ni ta e.
Tuesday, September 07, 2010
Kha mi zan tak kha chu aw! A thu mai chuan "Palai" tih tawngkau chheh hi ka hre ve em em a. Eng ang tak hian nge an Palai hna an thawh dan a takin ka hmu ngai lo. Hmu tur leh hre tur pawhin mahni chhungah a thlen miau loh avangin a bang bo theih ve hle mai. Kan hmanlai Pi leh Pu te hun lai nen chuan a dang ta hle awm e.
Thangkhat lian Mizoram ka lo chhuahsan ta reng mai! Mahni ram a awm ta lo reng chu kawp pui tur han zawn chung chang ah pawh ka huphurh em em thin. Zirna lam kan han zo a, chhungkuaah upa lam nih bawk nen chuan hna hmuh ang ang lo thawh a ngai a. Duh na hmun pawh thlang thei lo leh chhungte pawh thlahlel em em chhungin hlate khuaah kan kal a ngai a. Nulat nawm lai pawh hmang hman lovin hnathawk buai in hun chu ka lo hmang liam ve zel a. Hun leh dar kar lah chuan min nghak ve der si lo. A liam hian a liam vut vut mai si.
Ka hna lamah chawlh ka neih lai ni bawk a, mahni in lamah chawlh hmangin ka awm a. Chhun lamah te ka hna tul te chu phur tak chuan ka thawk mawlh mawlh a. Zan lamah Palai Inleng ka neih tur thu ka hre bawk nen. Lawmna lam thu ni mahse huhphurh rukna chuan min luah ru tlat a. Ka rilru ah chuan thil tam tak a lo lut zut zut reng a. Mo nih chu ka tlin ang em? Nu nih hi ka tlin ve tak tak ang em? Mawhphurhna hi ka zo ve ang em? La puitling tawk lova in hriatna te chuan ka rilruah zawhna tam tak alo lut nghal zung zung a. Ka naupan lai ka lehkha zir tan tirh atang a, ka vawiin ni ka tlen dan tleng in ka ngaihtuah a. Ka pa boral ni a ruang bulah ka awm thei loh te ka ngaihtuah chhuak a, lungte pawh a chhe rum rum mai. Mahse chu mi rual chuan tuarna pawh ka tan hlawkna a nih zia leh Pathian mal min sawmna ropui zia min hmuh nawn tir.
Tlai lam lo thleng a, zan riah kan han ei kham a. Palai hmel lo lan a hnai ta hle mai. Tunge an nih leh vawikhat mah an hmel kan hmuh leh hriat ngai loh te kha an rawn kal dawn si a, eng thu nge an rawn sawi hmasak ang le tih te ka lo ngaihtuah ve mai mai a. Chhungril tak ah chuan ka zak em em bawk si! Ka chhungte hmel han en pawh hian ka lai ve em em. Ka be tha vak ngam lo kha mi ni tak kha chuan.
Zan dar 7:00 p.m rik chuan thin chu phu ve zek zek a. Dar 7: 30 p.m chuan khawngkhar chu an rawn kik a. Palai hmel chu an rawn lang ta! Ka chhungte chuan an lo dawng sawng a. Kei chu mutna pindan lamah ka lo awm bo rih a. Palai lo kal te kha an fel khawp mai. Ka chhungte hre sa vek awm khan a awm thiam em em a. Thu khaw chang pawh a sawi tur a hre khawp a hun mil zel khan. Tichuan kei pawh chu an thu rel zawh tawh hnu chuan min han in hmel hriat tir a, thingpui te siam sakin kan hun hlimawm tak chu kan hmang liam ta a.
Tuesday, August 24, 2010
1. Pork sausage – 4 or 5 piece
2. French Beans - 3 or 4 piece.
3. Carrot - 1 piece (medium size)
4. Onion - 2 whole
5. Garlic – 1 whole
5. Ginger – 50 gram
6. Cooking oil – as per requirement
7. Salt – as per requirement
8. Black pepper. ( half table spoon)
9. Fresh coriander leave
Method of cooking:
Slides sausages, beans and carrot in bite size and keep it a side.
Heat frying pan with oil in medium flame, when it get hot put in onion, garlic n ginger, than stir it continously.
Than put in pork sausages, beans,carrot n salt to taste. Stir continously for 5 to 10 minutes.
And put in black pepper and fresh coriander leaves just 3 minutes before you put off the flame.
Cut onion, crush garlic and ginger.
Your sausage with vegetables is ready to serve.
(If you like spicy you can put in green chillies according to your taste)
Note : Depends on requirement your cooking quantity can be increase.
Tuesday, August 10, 2010
I have posted many of my cooking picture in my previous post. Here i am trying my best to post out in details of recipes and cooking method. All respected fellow blogger who spare your precious time to visit me and those who inspire/advise me to blog out in details, this is for you. Please feel free to drop down your comments and advise.
I will try my best to show case Mizo cooking recipes hereafter.
Beef with Vegetables fry.
1. Beef - half kg (without bones)
2. green chillies n red dry chillies – 3 each
3. carrot – 2 piece medium size
4. French Beans - 3 or 4 nos.
5. onion – 2 medium size
6. ginger – 50 gram
7. garlic – 1 (whole)
8. black pepper sauce – 200 gram
9. cooking oil – as per requirement
10.salt – as per requirement.
Cooking method :
Cut the beef, carrot, and onion in bite size keep it a side in clean plate. Slide green chillies and keep it aside.
Marinate beef with 3 or 4 table spoon of fresh lemon juice or vinegar and keep it aside about 15 minutes.
Crush the garlic and ginger. Cut dry red chillies in two pieces and keep it aside.
Heat the oil in frying pant and put in crush garlic, ginger, dry red chillies, and stir it continuously.
Than put in the beef and salt to taste, cook it for about 20 minutes. Stir it occasionally while cooking.
Than add carrot, onion, green chillies and cook it another 10 minutes.
Add the black pepper sauce 3 minutes before you put off the flame.
Your beef with vegetables fry is ready.
Note : You can increase the quantity according to requirement.
Tuesday, July 27, 2010
Friday, July 09, 2010
Tun tum chu kan Mizo ei duh zawng lam ka han siam kual vel a, ka Mizo thiante sawmin kan ei khawm a tui kan ti tlang khawp mai. Thiante ho pawh Mizo chawhmeh an ei khat ve bawk nen tui kan tih dan a dang zar mai. Mahni in chhung khur han pelh pawh hian kan ei leh in duh zawng hi chuan hmun a luah khat khawpin ka hria. Hmun hla tak mahni ram pel ah pawh hian ka lo ei thin zawng hi ei chak hun awm tlat. Kan ei leh in han siam dam atang hian mahni hnam zia hi tam tak a pho lang.
Kan Mizo ei rel leh siam dan hi taksa tan a hrisel tur hlir hian kan siam ber awm e. A tui na lam ai mah hian hrisel leh thianghlim lam hian ka rilru hi a lauh nasa zawk. Kan Indian pui te ei rel hi chuan ka chhung tui na lam hian an rilru a luah hneh zawk hle in ka hria.
Zirna a vangin hun rei tak hostel vel ka awm thin a. Khang hun lai vel a kan Mizo chawhmeh vel ka ei chak thin zia kha aw. Hei tunah chuan mahni in duh duh ei rel theih na hmunah ka lo awm ta a, a nuam dang lam khawp mai. India ram chhungah hi chuan North East India lam ei siam dan hi a dang lam bik khawp mai.
|Bawngsa leh Zikhlum chhum pawlh.|
|Zawngtah mu kan.|
|Vawksa kan ro.|
|Anthur hnah chhum.|
|Rawtuai rep bai.|
|Bawngsa hem ro.|
|Arsa leh Alu kan pawlh.|
Saturday, June 26, 2010
Sunday, June 06, 2010
This is my first time to take my spiritual pilgrim to Church of Good Health Shrine of Vailankanni. I have known this place many years back but never think of to visit the place. I only heard about it miraculous happening which has been taking place since many years ago. Till today there are thousands of pilgrims from all over the world expecting to receive physical and spiritual healing, divine grace and blessings from this place. Though this place is maintained and taken care by the Catholic Church, it does not mean that it is only for the Christians believer. All people from all community and denomination come here and receive blessings as well as physical and spiritual healing. I have seen and heard that many people receive miracle physical healing from different kind of illness, which is impossible to cure by Medical Doctor. Not only physical healing but abundant blessings and favors have been received by many people from this place in their own needs.
We arrived early in the morning the next day from Chennai. There are also thousands of pilgrims from all parts of the world. The Cathedral is huge and beautiful. The prayer service and Holy Mass is conducted around the clock in three languages. i.e English, Tamil and Hindi. All facilities are provided in the campus itself for pilgrims who visited this Holy place.
The history of this Holy shrine has amazing story. The Holy Water and Holy Oil has deep impact in this Holy place. Everyone who visited this place wants to take home this holy water and holy oil for their loved ones who cannot visit this place physically. This is memorable journey in my spiritual life.
I would like to mention about the Shrine information and Library centre. Here there are thousands and thousands of letters and gifts displayed. People who received blessings and miracle healing send back their feedback from different parts of the world. I am impressed to see and come to know that people really received many blessings from this Holy Shrine. All the letters and gifts are displayed in beautiful show case box. But photography is strictly prohibited. It’s really amazing and wonderful!
If anyone want to read more information and want to know about the church history, please visit this web page - http://www.velankannichurch.com/