MANIPURI CUISINE

Stir- fried whole yellow peas (Kelichana)	Ingredients : - soak the Peas for 3 - 5 hours - 1 medium onion - 1-2 leaves of cabbage - 1-2 green chilly (cut into half) - 1 tbspn vegetable oil - 1 tbspn of Gram flour (Besan) - salt to taste Spices : - 1 tspn of cumin powder - 1 tspn of coriander powder - 1/2 tspn of turmeric powder How to : - heat cooker and add soak peas with water (You can change the water) - bring it to whistle about 3 times - take out only the peas into the bowl - add the chopped onion to the oil in the pan and fry until it turns to light brown - add all spices cook for 15 seconds - add peas and green chilly - stir it for about 20 seconds - add salt - add gram flour stir it for for about 5 seconds - add the chopped cabbage & stir it for about 5 more seconds - Serve the Stir fried whole yellow peas
Stir- fried Chickpeas (Channa)	Ingredients : - soak the Chickpeas for 3 - 5 hours - 1 medium onion ( finely chopped) - 1-2 leaves of spring onion (finely chopped) - 1-2 leaves of cabbage (finely chopped) - 1 tbsp vegetable oil - 1 tbsp of Gram flour (Besan) - salt to taste Spices : - 1 tsp of cumin powder - 1 tsp of coriander powder - 1 tsp of chilly powder - 1/2 tsp of turmeric powder How to : - heat cooker and add soak peas with water (You can change the water) - bring it to whistle about 3 times - take out only the chickpeas into the bowl - add onion to the oil in the pan and fry until it turns to light brown - add all spices cook for 15 seconds - add chickpeas - stir it for about 20 seconds - add salt - add gram flour stir it for for about 5 seconds - add cabbage, spring onion & stir it for about 5 more seconds - Serve the Stir fried Chickpeas
Stir Fish Curry (Nga Atoiba)	Ingredients : - half kilo of fish (Rohu)or your desire amount - 1 medium onion (finely chopped) - 1 tablespoon garlic paste - 1 tablespoon ginger paste - salt to taste - 1-2 bay leaf - 1-2 red chilly - oil Spices : - 2-3 pinch of hing (Asafoetida) - 1 teaspoon cumin powder - 1 teaspoon coriander powder - 1/2 teaspoon turmeric powder - 1 teaspoon chilly powder - 1 teaspoon garam masala How to : - add fish to the oil in the pan for about 5-8 minutes - remove the fish from the pan into the bowl or just use different pan - add onion to the oil in the pan and fry until it turns to light brown - add all spices cook for 15 seconds - add garlic ,ginger and cook for 30 seconds - add fish and reduce the heat and simmer for about 5 minutes - add water, salt and bring to a boil - cover and simmer for about 10 minutes in a very low heat - heat different pan and add oil - add bay leaf ,red chilly, little bit of onion and cook for 10 seconds - add the fish curry and simmer for about 3-5 minutes - Serve the Stir Fish Curry
Soya Bean Pickle (Hawaijaar Ametpa)	Ingredients: - fermented soya bean 50g - green chilly (3-5) piece (chopped) - onion (chopped) - coriander leaf (chopped) How to: - take soya bean in the bowl - add green chilly, onion - smash it or mixed it properly - garnish with coriander - serve the soya bean
Ametpa	Ingredients: - 1-2 piece fermented fish - red chilly (3-5) piece - onion (chopped) - coriander leaf (chopped) How to: - steam fermented fish & red chilly - after steamed put in the bowl - add onion - smash it or mix it properly - garnish with coriander - serve the pickle
Mix Veggie Salad (Singju)	Ingredient : - 1 small size of Cabbage (finely chopped) - 1 small size of onion (finely chopped) - 1/2 cup of fenugreek - 1/2 cup of fried yellow peas - 1 tbsp of til powder - 1 tbsp of gram flour - chilly to taste - salt to taste How to : - add cabbage, onion, fenugreek, peas in the bowl - add gram flour, til powder - add chilly powder,salt to taste - mix all together - garnish with spring onion & coriander leaves (optional) - serve the Mix Veggie Salad (Singju)
Kobi Singju (Cabbage Salad)	Ingredient : - 1 small size of Cabbage (finely chopped) - 1 small size of onion (finely chopped) - 1 tbsp of til powder - 1 tbsp of gram flour - chilly to taste - salt to taste How to : - add cabbage, onion in the bowl - add gram flour, til powder - add chilly powder,salt to taste - mix all together - garnish with spring onion & coriander leaves (optional) - serve the salad
Kangsoi (Fish with tomato soup)	Ingredients : - 3 pieces of fried fish - 1 medium size of tomato (chopped) - little bit of fresh ginger (chopped) - small size of onion (chopped) - 1-2 green chilly(chopped) - salt to taste - 2 glass of water How to : - heat the pan - add tomato, ginger, fish & chilly - add water & bring it to boil - add salt to taste - let simmer for about 5-8 minutes - garnish with coriander leaves - Serve the Fish with tomato soup
Banana Flower Chilly (Eromba)	Ingredients: - 1 cup of banana flower (chopped) - 1 small potato - 1-2 piece fermented fish - red chilly (3-5) piece How to: - steam fermented fish, red chilly, banana flower & potato - after steamed put in the bowl - smash it or mix it properly - add little water - garnish with onion, coriander (optional) - serve the Eromba
Mustard with Fish soup (Kangsoi)	Ingredients : - 4 pieces of fried fish - Mustard leaves (15 nos) - little bit of fresh ginger (chopped) - small size of onion (chopped) - 1-2 red chilly(chopped) - salt to taste - 2 glass of water How to : - heat the pan - add mustard, ginger, fish & chilly - add water & bring it to boil - add salt to taste - let simmer for about 5-8 minutes - garnish with coriander leaves - Serve the Mustard with fish soup
Fish Curry (Pangus)	Ingredients : - half kilo of fish (Pangus) - 1 medium onion (finely chopped) - 1 tablespoon garlic paste - 1 tablespoon ginger paste - salt to taste - 1-2 bay leaf - 1-2 red chilly - oil Spices : - 2-3 pinch of hing (Asafoetida) - 1 teaspoon cumin powder - 1 teaspoon coriander powder - 1/2 teaspoon turmeric powder - 1 teaspoon chilly powder - 1 teaspoon garam masala How to : - add fish to the oil in the pan for about 5-8 minutes - remove the fish from the pan into the bowl or just use different pan - add onion to the oil in the pan and fry until it turns to light brown - add all spices cook for 15 seconds - add garlic ,ginger and cook for 30 seconds - add fish and reduce the heat and simmer for about 5 minutes - add water, salt and bring to a boil - cover and simmer for about 10 minutes in a very low heat - heat different pan and add oil - add bay leaf ,red chilly, little bit of onion and cook for 10 seconds - add the fish curry and simmer for about 3-5 minutes - Serve the Fish Curry (Pangus)
Stir Fried Potato & yellow Peas	Ingredients : - soak the Peas for 3 - 5 hours - 1 potato(chopped) - 1 onion(chopped) - 1-2 green chilly(chopped) - vegetable oil - salt to taste Spices : - 1/2 tsp of cumin powder - 1/2 tsp of turmeric How to : - heat oil to fry peas - fry peas for 5-8 minutes - boil potato for around 8 minutes - heat oil in the pan - add onion & stir for 30 seconds - add spices, cook for 1 minutes - add potato & chilly, stir it for 3 minutes - add salt to taste - garnish with chopped onion & coriander - Serve the Stir fried Potato & Whole Yellow Peas
Uchina (wood-ear-mushroom)	Ingredients : - soak the Peas for 3 - 5 hours - soak the wood-ear-mushroom (uchina) for 1 hour - 1 medium size of onion (chopped) - oil to fry - salt to taste Spices : - 1/2 tsp of cumin powder - 1/2 tsp of coriander powder - 1/2 tsp of turmeric powder - 1/2 tsp of chilly powder How to : - heat cooker and add soak peas with water (You can change the water) - bring it to whistle about 2 times - take out only the peas into the bowl - add the chopped onion to the oil in the pan and fry until it turns to light brown - add all spices cook for 15 seconds - add wood-ear-mushroom & stir for 6-8 minutes - add peas & stir for about 2 minutes - add salt - Serve the Stir fried wood-ear-mushroom with peas
Hangam Chamthong (Mustard with soya bean soup)	Ingredients : - Mustard leaves (20 nos) - Fermented soya bean 50g - small size of onion (chopped) - 1-2 red chilly(chopped) - salt to taste - 1 glass of water How to : - add water in the pan & bring it to boil - add mustard & chilly - add soya bean & salt to taste - let simmer for about 8-10 minutes - garnish with coriander leaves - Serve the Mustard with soya bean soup
Fish with Bamboo shoots (Soibum) curry	Ingredients : - half kilo of fish (catfish) - 1 cup of bamboo shoots (soibum) - 1 medium size of onion (finely chopped) - 1 tablespoon garlic paste - 1 tablespoon ginger paste - salt to taste - oil Spices : - 2-3 pinch of hing (Asafoetida) - 1 teaspoon cumin powder - 1 teaspoon coriander powder - 1/2 teaspoon turmeric powder - 1 teaspoon chilly powder How to : - add fish to the oil in the pan for about 5-8 minutes - remove the fish from the pan into the bowl - add onion to the oil in the pan and fry until it turns to light brown - add all spices cook for 15 seconds - add garlic ,ginger and cook for 30 seconds - add bamboo shoots, cook for 3 minutes - add fish and reduce the heat and simmer for about 5 minutes - add water, salt and bring to a boil - cover and simmer for about 15 minutes in a very low heat - garnish with coriander - Serve the Fish with Bamboo shoots Curry
Brahmi Salad (Kangsu)	Ingredient : - 1 bowl of brahmi - 1/2 cup of pea leaves - 1/2 cup of fried yellow peas - 1 tbsp of til powder - 1 tbsp of gram flour - 1-2 piece fermented fish - red chilly (3-5) piece - salt to taste How to : - soak the Peas for 3 - 5 hours - add the soak peas in the hot pan, cook for 5 minutes - grind peas in the grinder - boil(chopped)brahmi for 30 minutes - take out only the brahmi into the bowl - add steam fermented fish & red chilly - add grind peas & mix together - add gram flour, til powder - add salt to taste - mix all together - garnish with spring onion & coriander leaves (optional) - Serve the brahmi Salad (Kangsu)
Lotus root salad (Thambow Singju)	Ingredient : - 1/2 cup of Cabbage (finely chopped) - 1 small size of onion (finely chopped) - 1 cup of lotus root (finely chopped) - 1/2 cup of pea leaves - 1 tbsp of til powder - 1 tbsp of gram flour - chilly to taste - salt to taste How to : - add lotus root, cabbage, onion & pea leaves in the bowl - add gram flour, til powder - add chilly powder,salt to taste - mix all together - serve the Lotus root salad
Bitter bean spicy salad (Yongchak Singju)	Ingredients: - 1-2 piece fermented fish - red chilly (3-5) piece - 1 cup of bitter bean (chopped) - coriander leaf (chopped) How to: - steam fermented fish & red chilly - after steamed put in the bowl - add bitter bean - smash it or mix it properly - garnish with coriander - serve bitter bean spicy salad
Thangjing Ametpa	Ingredients: - 1-2 piece fermented fish - red chilly (3-5) piece - 1 medium size of thangjing - coriander leaf (chopped) How to: - steam fermented fish & red chilly - after steamed put in the bowl - add thangjing - mix it properly - garnish with coriander - serve the Thangjing
Spring leaf Pakoda (Maroi bora)	Ingredients: - 1 cup of spring leaf (Maroi)(chopped) - 1 cup of gram flour (besan) - oil to fry - chilly powder to taste - salt to taste - pinch of turmeric powder (optional) How to : - add flour, salt & chilly in the bowl - add little water & mix it well - add spring leaf & mix well - heat oil in the pan - fry till turns to golden brown - Serve the Spring leaf pakoda
Yongchak Eromba	Ingredients: - 1 bitter bean - 1 small potato - 1-2 piece fermented fish - red chilly (3-5) piece How to: - boil/steam fermented fish, red chilly, bitter bean & potato - after steamed put in the bowl - smash it or mix it properly - add little water - garnish with onion, coriander (optional) - Serve the Bitter-bean Spicy (Yongchak Eromba)
Fish Curry (Nga-atoiba)	Ingredients : - half kilo of fish - 1 medium onion (finely chopped) - 1 tablespoon garlic paste - 1 tablespoon ginger paste - salt to taste - 1-2 bay leaf - 1-2 red chilly - oil Spices : - 2-3 pinch of hing (Asafoetida) - 1 teaspoon cumin powder - 1 teaspoon coriander powder - 1/2 teaspoon turmeric powder - 1 teaspoon chilly powder - 1 teaspoon garam masala How to : - add fish to the oil in the pan for about 5-8 minutes - remove the fish from the pan into the bowl or just use different pan - add onion to the oil in the pan and fry until it turns to light brown - add all spices cook for 15 seconds - add garlic ,ginger and cook for 30 seconds - add fish and reduce the heat and simmer for about 5 minutes - add water, salt and bring to a boil - cover and simmer for about 10 minutes in a very low heat - heat different pan and add oil - add bay leaf ,red chilly, little bit of onion and cook for 10 seconds - add the fish curry and simmer for about 3-5 minutes - Serve the Fish Curry
Sweet Tomato Chutney	Ingredients : - 5 tomato - 5 tbsp sugar - 1 cup of water - 1 tsp of ghee - oil to fry How to : - heat the oil in the pan - add tomatoes and fry for about 10-15 minutes - keep aside the fried tomatoes - boil water, sugar and ghee for about 10 minutes - add the fried tomatoes and cook for 5 more minutes - Serve The Sweet Tomato Chutney
Sweet Mango Chutney	Ingredients : - 1 big green mango (chopped) - 3 tbsp sugar - 1 cup of water - 1 tsp of zeera - 1 tbsp of ghee How to : - heat the ghee in the pan - add zeera and mango cubes, fry for about 10 minutes - add sugar and water, cook for 8 more minutes - Serve The Sweet Mango Chutney