Chana Kanghou/ Black Chickpeas Chaat Manipur style Recipe

Chana Kanghou can be served as an evening snack with tea or also served with Tan Ngang or a Poori made of Maida. The garnish of finely chopped raw onions, green chilly and coriander leaves one’s mouth watering!!

Ingredients :

  • 125 gms Chana/ Black Chickpeas
  • 1 tomato chopped
  • 1 large onion chopped fine
  • 1 Bay leaf
  • 3 flakes of garlic grated
  • 1 green chilly chopped fine
  • A large pinch of Turmeric powder
  • 1/4 tsp Garam masala
  • Salt
  • 2 tbsps oil
  • 1 green chilly
  • 1 onion finely chopped
  • Coriander leaves

Method :

Wash and soak the black Chickpeas overnight. Pressure cook and keep aside. Heat oil in a pan and add the Bay leaf. Tip in the onion, garlic and tomato. Sautée till the tomatoes become mushy. Add turmeric and Garam masala powders. Toss. Drop in the cooked Chickpeas salt and the water left over in which the Chickpeas were cooked. Boil till all the water evaporates. Before serving, garnish with finely chopped onions, Coriander leaves and a green chilly.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kobi lei Thongba/ Manipur style Cauliflower and Potato Subzi Recipe

What Panch phoran is to the Bengali, Maru Marang is to the Manipuri. The addition of this combination of spices lends this dish its unique flavour. This Subzi goes well with both Rice and Roti.

Ingredients :

Maru Marang :

  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1/4 tsp Fenugreek seeds
  • 7 Pepper corns

Dry grind the above to a fine powder.

Vegetables and other Ingredients :

  • 14 florettes of Cauliflower
  • 1 large potato deskinned and cubed
  • 1 large onion sliced
  • 7 flakes garlic grated
  • 2 inch piece of ginger grated
  • 1 tbsp Maru Marang spice
  • 3 tbsps oil
  • 1 Bay leaf
  • 2 tsps chilly powder
  • 1/4 tsp Turmeric powder
  • Salt

Method:

Heat oil in a pressure cooker. Drop in the Bay leaf. Add the onion, garlic, ginger and salt and roast till the onions are translucent and the raw smell of the ginger garlic is gone. Add the Maru Marang spice, chilly, turmeric powders and toss. Tip in the Cauliflower florettes and potatoes. Mix thoroughly. Pour in two glasses of water ( 500ml) cover and cook to one whistle. Serve hot with Rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chahou Kheer/ Manipur style kheer recipe

Chahou Kheer is usually made from black rice and the ultimate result is a beautiful lavender coloured kheer. I used the regular Basmathi rice to make it because of the unavailability of Black rice. It is almost similar to the kheer made in South India. The only difference is the addition of coconut, either grated or in slivers.

Ingredients :

  • 1.5 litres Milk
  • 250 gms sugar
  • 100 gms Basmathi rice
  • 10 pods Cardamom
  • 10 cashewnuts halved
  • 25 kishmish/ Black raisins
  • 3 tbsps grated coconut
  • 1 tbsp Ghee/clarified butter

Method :

Wash the rice and tip it into the pressure cooker along with the milk and sugar. After one whistle, lower heat and allow to cook for 20 minutes. Allow the pressure cooker to cool thoroughly before opening the lid. Powder the Cardamom. Tip it into the kheer. Heat Ghee in a pan. Add the cashewnuts and Kishmish and roast to a golden yellow. Drop it into the kheer along with the grated coconut and allow to boil for a minute, cover and keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Karotkhabi Khangau/ Bittergourd and Potato Manipur style Recipe

This use of potato and onions in this recipe helps in toning down the bitterness of Bittergourd. Though the original recipe does not use any souring agent I have drizzled some lime juice to balance the bitter taste. This is another subzi that goes well with both Rice and Roti.

Ingredients :

  • 1 medium sized Bittergourd sliced into roundels
  • 1 large potato deskinned and sliced
  • 1 large onion chopped fine
  • 1/4 tsp Turmeric powder
  • 1 tsp Chilly powder
  • 1 green chilly
  • 2 tbsps oil
  • 1 tsp Cumin seeds
  • Juice of one lemon

Method:

Heat oil in a pan. Drop in the cumin seeds. After they splutter add the Bittergourd roundels and salt. Roast on a gentle flame till half done. Drop in the onions and green chilly and roast till the, onions, are translucent. Add the potato, turmeric and chilly powder. Toss. Sprinkle a little water and cover and cook till done. Drizzle with lemon juice and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Mairen Saag/ Pumpkin Curry Manipur style Recipe

This delicious Pumpkin subzi from the state of Manipur in India can be enjoyed with both hot rice or Roti. I enjoyed making a meal of it as I am partial to Pumpkin. I added a dash of sugar to enhance the taste! Delish!

Ingredients :

  • 250 gms Pumpkin deskinned and cubed
  • 1 large onion sliced
  • 2 Byadgi Chillies broken
  • 1/4 tsp Turmeric powder
  • 2 tbsps Coriander powder
  • 2 tbsps oil
  • 1 tsp Nigella seeds
  • Salt
  • 1tsp sugar
  • Coriander leaves

Method :

Heat oil in a pan. Drop in the Nigella seeds and after they splutter add the broken red chillies. Toss. Drop in the onions and salt and roast till translucent. Add the turmeric and coriander powders. Toss. Drop in the pumpkin pieces, sugar and cover and cook on a slow flame till done. Sprinkle a little water in case it sticks to the bottom of the pan. Garnish with coriander leaves and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khamen Asinba Thongpa/ Tomato Chutney from Manipur Recipe

This is a unique Chutney which can be used as a side dish for Rice, Roti or poori. I have made it with the regular tomatoes though the ones that are used for making this dish are the tiny variety. This Sweet, sour, and tangy dish is delicious!

Ingredients :

  • 6 Tomatoes
  • Half of a lemon
  • 10 tbsps Jaggery syrup or sugar
  • Salt
  • 1 tbsp Ghee/clarified butter
  • 1/2 tsp mustard seeds
  • 1 tsp Nigella seeds
  • 1/4 tsp Fenugreek seeds

Method :

Heat the Ghee in a pan. Drop in the mustard, Nigella and Fenugreek seeds. After they splutter add the tomatoes whole. Sauté them till the skin starts peeling. Remove from flame and keep aside. After they are cool enough to handle remove the skin. Take 200ml water, add the jaggery syrup, salt, the lemon juice and the rind of the lemon and allow it to boil. Drop in the tomatoes and allow to cook till the water turns syrupy. Remove and keep aside.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Assamese Dal Recipe

Each region in India has it’s own unique way of making Dal. Posting an Assamese Dal today dear friends. Though the Assamese use mustard oil for their cooking, I have used ghee/clarified butter to season the Dal as not only the family, but I myself find the odour of the oil too strong to my liking.

Ingredients :

  • 100 gms Arhar dal/pigeon peaa
  • 50 gms moong dal/yellow gram dal
  • 4 tbsps finely chopped onions
  • 5 green chillies
  • A large pinch of Fennel seeds
  • 1 tsp sugar
  • Salt
  • A pinch of turmeric
  • 2 tbsps ghee/clarified butter
  • Juice of half a lemon
  • Coriander leaves

Method :
Pressure cook both the dals together with the green chillies and fennel powder. Churn and add the turmeric powder, sugar and salt. Heat the ghee. Add the onions and roast to a golden brown. Drop the seasoning into the Dal and and boil well. Switch off. Add the lemon juice and garnish with coriander leaves.

Copyright © 2017. All rights reserved.

Gyathuk Thukpa Soup Recipe

Gyathuk Thukpa (vegetarian). Traditionally made with meat, vegans are now making a vegetarian version of it by adding veggies of their choice.

Ingredients :

  • A small packet of noodles
  • Slivers of red, green and yellow bell peppers as per requirement
  • Tomatoes
  • Onion
  • Garlic
  • Butter
  • Pepper
  • Salt

Method :

Boil the noodles and drain them. Hold them under cold water in a colander. .
Chop vegetables of your choice.
Blanch the tomatoes and puree them.
Saute garlic and onions in butter. Add the veggies and sauté till done. Add the tomato puree, the noodles, salt and pepper, a litre of water and boil well. Serve hot.

Note:

I have not mentioned the exact quantity of the ingredients as this is one soup which is made purely to suit the family requirements.

Copyright © 2017. All rights reserved.

Dim Sums Or Momos Recipe

Momos or dim sums are one of the most delish of the Arunachal Pradesh cuisine. The outer covering can be made using flour, wheat flour or even rice flour. Stuffed with sautéed vegetables and seasoned mildly with pepper and soya sauce, they are relished either with a ginger garlic and tomato sauce or with dark soya sauce.

Ingredients :

For the outer covering:

  • 250 gms maida/all purpose flour
  • 2 tsps oil
  • Salt

For the filling :

  • 50 gms of the following vegetables :
  • Cabbage
  • spring onions
  • bell peppers
  • Grated ginger and garlic as per taste
  • Salt
  • 1tsp soy sauce
  • 1/2tsp pepper powder
  • 2 tbsps Amul butter

Method:

In a pan sauté the ginger and garlic in 2tbsps of butter for a couple of minutes. Add all the above mentioned vegetables and sauté till crunchy but done. Add the Soya sauce, pepper and salt and heat. Switch off and allow to cool thoroughly.
Mix the maida with salt and oil. Adding a little water at a time knead it to a semi soft dough. Keep it aside for about 15 mnts. Make 14 balls of the dough. Roll out into the size of a poori. Place the stuffing in the centre and bring the ends of the dough together by pleating them. Finish off with the rest of the dough. Place them in a steamer and steam for 15 mnts.
Note: keep distance while placing the momos in the steamer as they tend to expand while being steamed.

Sauce

Ingredients

  • 20 dry red chillies
  • One large onion minced
  • 18 garlic cloves minced
  • 2 inch piece of ginger grated
  • 1 tbsp vinegar
  • 2 tsps sugar
  • 1 level tsp pepper powder
  • 1/2 tsp soya sauce
  • 3 tbsps tomato sauce
  • 5 tbsps oil
  • Salt

Method :
Grind the dry red chillies to a paste with water. Keep aside.
Heat oil. Add the ginger and garlic. Toss till they lose their raw aroma. Do not brown them. Add the onion and roast till translucent. Add the chilly paste and mix well. Saute till you see the oil oozing at the sides. Add half a cup of water and simmer for a couple of minutes. Add pepper, soya sauce, tomato sauce, vinegar and sugar. Boil well. Check to see if more sugar or salt is required. Remove from flame and allow to cool store in an airtight container. Stays good for a fortnight in the refrigerator. Serve momos hot with the sauce.

Copyright © 2017. All rights reserved.

Ghugni Recipe

Ghugni a preparation made of either dried white peas or chana/ chickpeas is common to most of the Eastern states of India. Tastes more like the Ragda which is made all over Maharashtra and Gujarat. Topped with raw onions and garnished with coriander leaves is an extremely delicious dish. Here it is accompanied by sweetened curd.

Ingredients :

  • 200 gms dried white peas
  • Salt
  • 1/2 tsp Garam masala
  • A pinch of Haldi/ turmeric
  • 1tsp Chilly powder
  • 2 Tomatoes
  • 2 large Onions
  • Coriander leaves
  • 1 tbsp Oil
  • 1 tsp jeera/cumin

Method :
Soak the dried peas for 8 hours. Pressure cook with salt. Heat oil. Add a tsp of jeera. Add tomatoes, haldi, chilly powder and the garam masala and roast till they give out their aroma.. Drop in the cooked peas and boil well. Serve garnished with finely chopped chopped onions and coriander leaves.

Copyright © 2017. All rights reserved.