Potato Rice Recipe

Lovely wedges of potato, deep fried to perfection are used to garnish this fragrant preparation of Potato Rice. You can make a Pulao or Biryani of your choice and decorate it with these wedges.

Ingredients :

  • 250 gms basmati rice.
  • 2 potatoes cut into fingers
  • 3 tomatoes chopped
  • 3 onions sliced
  • 2 inch piece ginger
  • 7 garlic cloves
  • 7 green chillies
  • 4 tbsps grated coconut
  • 7 lavang/cloves
  • 2inch piece dalchini/cinnamon
  • 2 Elaichi /cardamom
  • 2 tsps Kashmir lal chilly powder
  • A pinch of haldi/Turmeric powder
  • 2 tbsps Ghee/Clarified butter
  • 4 tbsps oil
  • Salt

Method :

Deskin and chop the potatoes into either wedges or fingers. Wash under running water. Drain. Apply salt and keep aside for ten minutes. Squeeze out all the water, and deep fry to a crisp.

Wash and keep aside the Basmathi rice for fifteen minutes. Drop it into 500ml of boiling water along with a tsp of Ghee and salt. Allow to simmer on a gentle flame till done but firm to touch. Keep aside. Grind the green chillies, ginger, garlic, coconut, lavang, dalchini and elaichi together. Heat the ghee and oil mixture. Add the sliced onions, the ground masala, salt and roast till the onions are transparent . Add the chilly and haldi powder, toss and add the tomatoes. Roast till they are mushy. Add the rice and mix well. Add a few fried fingers with the rice and set apart some for garnish. Heat and serve with Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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.

Coconut Milk Biryani Recipe

This is a Biryani which calls for the use of Coconut milk instead of water to cook the Basmathi Rice. You can, use vegetables of choice, but the true taste lies in the sweetness of the coconut milk used.

Ingredients :

  • 250 gms Basmathi Rice
  • 1.5 cups coconut milk
  • 4 tbsps Mint leaves torn
  • 2 tbsps coriander leaves chopped
  • 1 carrot chopped lengthwise
  • 100 gms peas
  • 1 potato chopped lengthwise
  • 1/2 of a large Capsicum
  • 12 Cashews halved
  • 3 onions sliced
  • 2 inch piece of ginger
  • 7 cloves garlic
  • 5 green chillies
  • 1 Bay leaf
  • 7 cloves
  • 2 star anise
  • 2 inch piece of Cinnamon
  • 4 cardamom
  • 1 tsp Everest Biryani Masala
  • 4 tbsps Ghee/clarified butter
  • 3 tbsps oil
  • Salt
  • Juice of one lemon.

Method :

Wash and soak the, Basmathi rice for 20 minutes. Drain. Grind the ginger, garlic and green chillies to a fine paste. Heat the Ghee oil mixture in the pressure cooker . Add the Bay leaf, Cashews, cloves, cinnamon, Cardamom and star anise. After they splutter, tip in the onions and the ginger, garlic, green chilly paste. Sauté till the onions are translucent and the raw smell of the ginger garlic is gone. Tip in the Biryani Masala and toss for a minute. Drop in the vegetables and salt. Toss for a couple of minutes. Tear the mint leaves with your fingers and drop them along with the rice into the cooker. Mix well. Pour in the coconut milk, mix and cover with lid. Pressure cook to one whistle. Keep aside. After the pressure has been released, fork the rice gently, drizzle with lemon juice, garnish with coriander leaves and mix gently. Top it with slivers of sautéed Capsicum. Serve with a mixed Vegetable Raita.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Baghare Baingan/ Eggplant in peanut gravy Recipe

Baghare Baingan is a traditional Hyderabadi recipe where deep or shallow fried Eggplants are cooked in a peanut and Sesame gravy. It goes well with both Roti or Rice, though it is is usually served with a Biryani.

Ingredients :

  • 250 gms small variety of Brinjal
  • 3 onions chopped fine
  • 2 inch piece of ginger
  • 4 tbsps peanuts
  • 1 tbsp sesame
  • 4 tbsps grated coconut
  • 2 tsps chilly powder
  • 1/3 Turmeric powder
  • 2 tbsps Coriander powder
  • 1/2 tsp Garam masala powder
  • 1 tsp Tamarind paste
  • Coriander leaves
  • Salt
  • 1 tsp sugar
  • 4 tbsps oil
  • 1/2 tsp mustard seeds
  • 1 tsp Cumin seeds
  • 1 sprig curry leaves

Method :

Wash and slit the Eggplant/Brinjal at the base into four, keeping it intact at the stem. Do not remove the stem. Dry roast peanuts, deskin and keep aside., roast the Sesame till they splutter. Dry roast the grated coconut till it gives its aroma and turns a golden yellow. Make a paste of the ginger and garlic. Grind the peanuts, Sesame and coconut to a fine paste adding water as required. Heat oil in a pan. Deep fry the Brinjal, till almost done. Drain them on a paper towel. Heat 4 tbsps oil. Add the mustard seeds and after they splutter add the cumin seeds. Toss. Drop in the curry leaves, chopped onion and the ginger garlic paste. Roast till the onions are translucent and the raw smell of the ginger garlic paste is gone. Drop in the chilly, turmeric, Coriander and garam masala powders. Toss. Tip in the peanut, Sesame, peanut paste, the tamarind paste, sugar and salt. Add a little water to adjust the consistency of the gravy. Boil well. Add the fried Brinjal and boil for a couple of minutes. Switch off and garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.