what to eat in manipur

Mix the jaggery and the mashed bananas. Fold the rice flour gradually into the banana jaggery mixture.Heat the oil and spoon the batter into the hot oil on medium heat.When the pithas turn golden brown drain them on brown paper.

Scale off the hard exterior of the bamboo shoot, wash and cut into small pieces.Add the baking soda and mix it well.Fry the methi seeds and red dry chillies and add salt to taste.Put the bamboo shoot into the pan and cook on a slow fire.When the bamboo shoot dries up, add 2 tbsps of water, stir well.Serve hot and crisp.

A preparation of boiled vegetables with dry fish, crushed by hand after putting salt, pieces of peeled onion and green chilly . An exceedingly healthy and tasty food, generally taken with hot rice.

A boiled cocktail of Musur pulses, pork, Barali or inmost part of a banana tree and pieces of papaw with salt and green chilly. This is treated as a delicacy, taken with rice, in tribal households.

The many varieties of rice, for many purposes, are distinguished as long, medium, and shortgrain rices. The grains of fragrant longgrain rice (high amylose) tend to remain intact after cooking; mediumgrain rice (high amylopectin) becomes more sticky. Mediumgrain rice is used for sweet dishes, for risotto in Italy and many rice dishes, such as arr

Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, and Suriname, and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeastleavened bread. A kulcha in Indian and Pakistani cuisine is a breadlike accompaniment, made of processed flour (Maida) leavened with yeast.

Kangsoi is the Manipuri answer to stew. As humble as it is, it is a healthy and good food for the body and soul (almost like chicken soup!). It is a very simple dish to make and when pressed for time, we always resort to cooking this. The main ingredient apart from the vegetables is ngari (fermented fish) and nga ayaiba (smoked fish). You can have hawaitharak (pea) kangsoi, kanglayen (split gill mushroom) kangsoi, hawaitharak and hawai uri (lablab or hyacinth bean) kangsoi, hawaitharak and hawaimubi (fava bean) kangsoi the combination is endless! Since we do not get all the

A frittata is an Italian omelette with vegetables and cheese. i like the word

We bought some ripe bananas for our babys weaning. Thought he might like something less bland than baby rice. But no, he made such a face when we fed him mashed banana that we decided to try again some other time.So, we were left with bananas going overripe and the husband suggested throwing them away (lest i make him eat them, i suppose!). i decided to do better and baked a banana cake instead. He was skeptical when i told him i was going to bake a cake with them but when i fed him a slice, he loved it. It was moist, just the right amount of sweetness and when i asked him whether it was good enough to be sold (shameless me!) in a bakery, he replied in the affirmative (as if there was any other option).

Shingju is again a preparation made with the same base a thick sauce made from red chillies and ngari (fermented fish). Here, the vegetables are added mostly in raw form. A shingju is the equivalent of a spicy salad in the Manipuri cuisine. For the yongchak shingju preparation, it is the tender ones that are often used while for the iromba, it is the more mature ones that are prefered, although there is no restriction as such. The only link of shingju I was able to find was For those unfamiliar with Manipuri cuisine, once again let me add a few lines of my own. Scrap off the thin green skin from the yongchak. Then remove the thick sides of the beans. Now, shred the beans into thin pieces.