Soibum Kanghou (Fermented Bamboo Shoot)

Here is a recipe  famous for its taste and aroma. It is quite smelly before it is cooked. But if it has fully cooked, then you will not be able to stay resist until you taste it. It is made from bamboo shoot . this recipe is famous mainly in kakching area of Manipur, but widely eaten in all part of Manipur.

                                                                                     Serving: 4 person

                                                                                     Preparation time: 45 min(maximum)

Ingredient:

     Fermented bamboo shoot 200g

     Oil 5-6 tbsp

     Boiled potato 4-5 (cut into small piece)

     Onion 2 medium size (chopped)

     2 tsp ginger garlic paste

     1 tsp haldi powder

     2 tsp ginger garlic paste

     1 tsp zeera powder

     1 tsp garam masala

     1 tsp coriender powder

     Chopped coriender leaf

     Salt to taste

Direction:

First know how to process the fermented bamboo shoot before started cooking. 

1.       Wash the fermented bamboo shoot

2.       Smash the fermented bamboo shoot with 2 tsp pf salt in a bowl and keep for  5 min

3.       After 5 min wash it of with water and squeeze out the water

4.       Now boil in pressure cooker until 2-3 whistle

5.       Drain away the water, squeeze water from the fermented  bamboo shoot  and keep aside

Process to fry:

1.       Heat oil in a pan

2.       Add chopped onion and ginger garlic paste and fried until it turn to golden brown

3.       Now add fermented bamboo shoot and boiled chopped potato in it and mix well

4.       Add haldi powder, chilli powder and salt. Mix it nicely till it blend properly. Now cover the pan with lid and cooked for 7 min

5.       Again add all the masala and mixed well till all the ingredient blend onto the masala

6.       Cooked again for 3 min

7.       Put off the flame

Take out in the plate and garnished with coriander leaf. You can now eat as a evening snack with red tea or also  as a dish. Try out I believe you will surely like it.

Hawaijar Ametpa (Fermented soya bean)

It is easiest and tasty cuisine. Manipuri cuisine or dish is full of mixture. Fermented soya bean is an important component of Manipur dish. Using fermented soya bean we can make different types of tasty dishes.

    Serving: 2 person

    Preparation time: 5-7 min

Ingredient:

     Fermented soya bean 100g

     Green chilli (6-7) piece (chopped)

     Fermented fish 3-4 piece (roasted)

     Spring onion (chopped)

     Coriander leaf (chopped)

Direction:

1)      Take an empty bowl

2)      Take the fermented in the bowl

3)      And green chilli, fermented fish and salt in it

4)      Smashed it properly

5)      Take out in a plate and garnished it with spring onion and coriander.

Now, it is ready to serve with rice and kangsoi (vegetable stew).

Tharoi Allu Kanghou (snail potato fry)

Manipuri recipe are spicy and aromatic. Try out your hand at Manipuri cooking. It takes less time and provide more taste. It is specially for non- vegetarian.

Serving: 4 person

Preparation time: 45 min

Ingredient:

     1 kg of snail

     4 tbsp edible oil

     2-3 large size potato( cut in small cube shape)

     2 medium size onion(chopped)

     2 tsp ginger garlic paste

     1 tsp chilli powder

     1 tsp zeera masala

     1 tsp haldi powder(Turmeric)

     1 tsp garam masala

     Salt to taste

Direction:

 Boiling process:

      Put 1 kg of snail in a pressure cooker and boil it till 2-3 whistles. After boiling drain out the water and keep aside to  cool down. Now take out the snail from its shell by using a needle or toothpick and keep aside to fry with potato.

 Frying process:

1)      Heat oil in a closing  pan in medium flame

2)      Put those onion in a pan till it turn its colour.

3)      Now put the ginger garlic paste and stir so that it didn’t stick at the pan

   4)      Add chopped potato, haldi powder,chilli    powder and salt and stir well and cover the pan till 4-5 min

5)      See whether all the potato are soft, if it is soft then put the boiled snail in it and mix it properly and cooked for 2-3 min

6)      Then add all the spices and cover it for 1 min

7)      Put off the flame

Take out in a bowl, garnish with coriander leaf and serve hot. More tasty when serve hot. I hope you will try it out.

Kelichana Angouba

Here’s a spicy tempting pea fried recipe. It is prepare mostly at evening tea time as snacks or it can be added as a dish during lunch or dinner time. Learn how to make it and impress your guest.

Serving : 6 person

Preparation time : 45 min

INGREDIENT:

                     250g soaked pea

                     4 cup of water

                     4 tbsp any edible oil

                     2 onion (chopped)

                     2 tsp grind garlic

                     1 tsp grind ginger

                     1 tsp zeera masala

                     1 tsp garam masala

                     1 tsp chilli powder

                      Salt to taste

Direction:

     1)      Boil the soaked pea with water in a pressure cooker till 2-3 whistle

     2)      Until it whistle you can cut onion and chopped coriander leaf for garnish

     3)      Drain out the water and then keep aside the boiled pea to cool

    4)      Heat oil in a pan

    5)      Put chopped onion and fry till it become pulpy. Then add grind garlic and ginger in it and stir

    6)      After it change their colour put those boiled pea in the pan and stir

    7)      Also put turmeric powder, chilli powder and salt

    8)      Stir it so that it mix thoroughly with all the ingredient, cover the pan, reduce the flame and keep it for 2-3 min

    9)       Take out the cover , put zeera and garam masala and cover it again for 1 min

Lastly put off the flame. Take out in a plate and garnished it with chopped coriander leaf and onion. Now you are ready to serve hot.

Manipur side dishes and popular snacks

(It is part of our assignment for our education project)

Manipur is the mother of all the people residing in here. Manipur is known as the “Switzerland of India”. It is famous for its rich culture and heritage. Culture, tradition and food are the main significance of Manipur. Manipur dishes are famous for its aroma and taste. People of Manipur prefer taste along with healthy food. To make the food tasty, different type of spices and herbs were used. People of Manipur love fermented: fish, soya bean and bamboo shoot. Fermented fish is the integral part of Manipuri dishes. Without fermented fish there is no dish at all. Manipur main dishes include utti, eromba, ngatoithong, kangsoi etc. There are varieties of side dishes which go along with main dish. Manipur is famous for its snacks and its all-time favorite.

Food is the integral part of human being to survive. Food, clothing and shelter are the three main aspects of human being to survive. Though food is given more importance now-a -day people are very choosy towards their food intake. They prefer healthy food along with taste. Gone are days when people use to eat tones of tasty food. Now they all become health conscious.

With the change of time the outlook of people towards food also changes. Manipuri dishes provide both taste and healthy food. It is famous for its aroma and taste. These dishes are made mostly with vegetables only.

Bora, kanghou, singju are some popular snacks of Manipur. Every Manipuri prefer bora, kanghou and singju during evening tea time. It has become an integral part of Manipuri people. Young or old, all prefer these snacks when compare to momo, chow mien etc.  All these Manipuri snacks have become a tough competition with other snacks like burger, samosa, momo etc. These snacks are famous from ancient time till present among Manipuri pakhang and leisabi, men or women. Even small kids love to eat it, no restriction of age.

So if you want to taste the rich aroma and taste of Manipuri food you can follow my blog. You can see recipe of how to prepare the dish and snacks.