We are landing on another seven sister states today manipur. It was really a tough task to find veg recipes for some our north east states as it made in our home it is worth trying with atleast with a veg substitute. When it comes to manipuri cuisine Ngari ( fish ), Iromba, chamfoot, morok and various indigenous herbs are popular in this state and are used in their foods often.In manipur the dishes are spicy compared to other sister states of north east.Though the Naga raja mirchi may not be consumed here there are various varieties of chillies cultivated here. When I was researching for recipes for manipur I was able to find some handleful of them which I might place in a thali, though all the recipes are traditional manipuri I was really excited to try the recipes and to my suprise H liked all the dishes displayed.Thanks to google for helping me reach all the possible sites .. So coming to food Manipuris love to eat greens a lot and grown their own vegetables in garden.Fish is a major part in manipuris meals as like assam. They can;t survive without fish in a meal. Even the very famous Iromba should contain all the herbs else it is said to be include. According to manipuris This thali might be incomplete but as a veggie I enjoyed this manipurs thali a lot.The food in manipur is very healthy , the daily meal consists of plain whit rice , Hawai, Iromba,Kanghou and chamfoot. Singju is a salad made with veggies, sesame seeds and this sald is spiced up.Oh yeah to talk about desserts it includes Chahou kheer,khamen ashinba athoomba, madhur jaan,angouna etc.
I made bread or puri which they call it as Tan , a vegetable rice which slightly varied with our pulao. Kelli channa is My fav and it serves as a wonderful snack. Alu Kangmet is another yummy and delicious Indian mashed potato version from manipur . Mario Nakuppi can also be called as garlic chive ( but I used spring onion instead as I couldn’t find any ) Ofcourse the taste may change as the main ingredient itself is not used but i made a variation. Till now is an awesome gastronomic journey of Indian states at my home Hopping to have the same for next of the states too. Lets move on to the recipe quickly 🙂 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#39.
Manipuri Cuisine
Tan
Chak Angouba
Sana Thongba
Kelli channa
Alu Kangmet
Mario Nakuppi (Spring onion) Pakoura
Khamen Ashinba Athoomba
Tan
Ingredients
Maida – 1 cup
Salt to taste
Water as Needed
Oil for frying
Maida – 1 cup
Salt to taste
Water as Needed
Oil for frying
Method
- In a bowl add flour and salt mix well.
- Add water little by little and knead it into a soft dough.
- Heat oil in kadai. Divide the dough into equal balls.
- Roll each ball like a puri using rolling pin.
- When the oil is hot enough slide in the rolled puri and press them a a bit so that they puff up flip and cook for few seconds.
- Remove from oil and place them on kitchen towel.
- Serve the with Thongba or any sabzi.
Chak Angouba
Recipe Source : Leirang
Ingredients
Cooked Rice – 1 cup ( I used Basmati)
Mixed vegetable – 1/2 cup ( I used Potato, beans, peas and carrot)
Onion- 1 No small
Cumin seeds – 1/4 tsp
Turmeric pd – 1/4 tsp
Coriander pd – 1/2 tsp
Green chillies – 1 No ( chopped)
Salt to taste
Oil -1 tsp
Method
- Heat oil in a pan add cumin seeds , let them splutter.
- Now add onions and saute them till translucent.
- Add turmeric pd ,green chillies coriander pd saute the for few seconds.
- Now add the mixed vegetables and saute them .
- Add salt and cook them till they are done.
- After the veggies cook add Rice and mix them well.
- serve them hot.
Sana Thongba
Recipe Source :Open challenge To plastic foods
Ingredients
Paneer – 1 cup ( Cubed)
Onion – 1 small ( sliced)
Potato – 1 Medium ( chopped)
Cumin seeds- 1/4 tsp
Green chillies – 2-3 Nos
Pressure cooked dried Green peas – 2 tbsp
Fresh Green peas – 2 tbsp
Milk – 1 cup
Oil ( Mustard oil preferably) – 1 tbsp
Coriander leaves – 2 tbsp ( chopped)
Salt to taste
Method
- Heat oil in pan , add cumin seeds and let them splutter.
- Add sliced onions and saute them well till they turn translucent.
- Add the potatoes and saute them well for a while.
- Add dried and fresh peas and mix well.
- Add cubed paneer and Mix them.
- Then add salt , turmeric pd and coriander pd.
- Saute them well and then add 1/2 cup water.
- Cover and cook till the potato and done.
- After the potatoes and done add milk.
- Let them the curry boil in simmer for a while.
- Add green chillies and mix them well.
- Garnish with chopped coriander.
- Serve them Hot with rice.
Kelli channa
Recipe Source : Monica Gi Chakhum
Ingredients
Ingredients
Yellow peas / Green peas – 1/2 cup ( Soaked overnight and pressure cooked)
Chives / Spring onions- 2 tbsp ( Chopped)
Turmeric pd- 1/4 tsp
Red chilli pd – 1/2 tsp
Green chillies – 1-2 No
Cumin pd – 1/4 tsp
Coriander pd – 1/2 tsp
salt to taste
Oil – 3 tsp
Chive, chopped onions and coriander leaves for Garnish
Method
- Heat oil in a pan , add chives , green chillies and saute them.
- Now add the cooked peas , red chilli pd, cumin pd , coriander pd, salt.
- Mix them well and garnish them coriander leaves , onions and chives.
Alu Kangmet
Recipes Source : Here
Potato – 1 No
Dry red chilli – 2 No
Salt to taste
Mustard oil/ any oil – 1 tsp
Method
- Boil and mash the potato.
- Heat Oil and add dry chillies , saute and remove the grind them coarsely .
- Add the oil crushed chilli, salt and potato. Mix them well.
- Serve them with a meal as a side.
Mario Nakuppi Pakoura ( with spring onions)
Recipe Source : Chakhum
Ingredients
Besan – 1/2 cup
Spring onion -1/4 cup ( chopped)
Ginger paste – 1/4 tsp
Red Chilli pd – 1/4 tsp
Turmeric pd – 1/4 tsp
Asafoetida a pinch
Baking Soda A pinch
Salt to taste
Oil for frying
Method
- In a bowl mix all the ingredients excluding oil to fry .
- Add water as needed to make a thick paste.
- Heat oil in a kadai and spoon the vadas a tbsp at a time.
- Fry them till they turn golden brown .
- Serve them hot.
Khamen Ashinba Athoomba
Recipe Source : Chakhum and Open plastic challenge
Ingredients
Tomatoes – 2 Nos
Bay leaf – 1 No
Cumin seeds – 1/4 tsp
Sugar – 1 cup
water – 1 cup
Oil for frying
Method
- In a sauce pan heat water add bay leaf, cumin seeds and sugar.
- Boil them to form a thick syrup .keep them aside.
- Heat oil in a pan add very little to fry the tomatoes as you will not be able to reuse the oil again.
- Be careful while frying tomatoes as they have lot of moisture it might splutter a lot.
- Fry the tomatoes from all sides till the skin shrinks.
- After they are fried remove from oil and prick them with fork so that the syrup is soaked nicely into the tomatoes.
- Enjoy them as is . This is the way they are served in Manipuri Usaps ( feast ) But you can garnish them with roasted sesame.
- You can also top them on yogurt or whipped cream.
Hope you all are Liking this thali mela here 🙂 Coming Up in the list is Meghalaya stay tuned here 🙂
Hey you are kalakufying dear and sure am gonna try a thali from a cuisine very soon.you are boosting everyone in this world.keep up dear
No words left to praise u keep going…..
Looks too good dear… due to net prob. i had missed some thalis here… but not late will drool over now…;)
i am tired of commenting for you thalis manju:) excellent preparration
OMG.. inga paar i cant jus keeping saying wow awesome sooper.. m tired..rn't u tired of cooking..amazing recipes..
who is enjoying thalis should owe a great thank u to u.nicely done with the challenge
Amazing combo- I never saw any Manipuri cuisine before, and Im especially like the look of the mashed potato!
I have to appreciate your family to support you with this…most times I wonder where to send the food I cook, especially with the northeastern recipes, this one surely looks mindblowing
Your research is commendable. For me to pick out one dish was a herculean task! Awesome job.
it was so hard for me to find one recipe for these NE states and here you have a thali!! hats off to your research!!
i was going to say the same as sowmya.. a summary of everybody's dishes plus some.. keep up the great work..
One itself was too much and you have another one to tempt us!..
yummy spread..
Super thali Manjula. Manipuri dishes are quite simple yet so yumm…
Amazing plate of Manipuri food.
Omg, wat a virtual treat again, that sweet tomato is just killing me, i may love to have them with whipped cream..
the tomatoes look so good and I love the meghalaya teaser..tempting us already
You are amazing girl! You came up with quite a spread even for the NE states. Actually Manipur wasn't that bad in terms of online recipes. Delicious thali and everything looks mouthwatering.
Wow!!!!! Awesome thali. Mouthwatering spread
Getting one doable dish for the state kind of stressed me..here you are with a complete platter..kudos!
Maroi nakuppi is not spring onion.spring onion is onion leaves and maroi nauppi seed is complely different.
Thank you for the clarification dear . I will update the post soon .
Hi Manjula, Loved your blog! We have put a backlink to this recipe from one of our blog posts, you can check it out here : http://fingerbowl.in/blog/2016/05/24/around-india-29-dishes/
Keep up the good work! 🙂
there are so many inaccurate points in your article:
*"Naga raja mircha" is not really just naga, rather it is grown and consumed all across Assam, Manipur and Nagaland, where it is called boot jolokia, oo-morok and raja mircha, respectively.
*Maroi nakuppi, as pointed out by others, is called garlic chive.
*the black seeds used in singju are not sesame seeds, they are perilla seeds, from a totally different plant. please do not use sesame seeds for singju as it would taste very much not-like-singju!
please get your facts correct next time.
Wow Thanks for correcting all the facts .. I will try to repost with the correct facts, I just read some articles about these and whatever I read I just included them in the post. It is always nice to know the real fact .. It will update the post soon .. Thank you for taking time and commenting 🙂
Thank you for pointing out , I will make a note of it and edit the post.