KELI CHANA
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Keli chana is a very popular spicy street food of Manipur. It is a tea time snack usually available at almost any street stall. It is usually served in plantain leaves or lotus leaves.
Ingredients:
For garnishing:
Assortment of herbs(nakuppi- chinese chives, tokningkhok- chameleon plant, coriander)-chopped, green chilies and onion rings or chopped onions, chopped cabbage- a handful
Procedure:
1)In a pressure cooker, heat 5 tbsp oil till smoking, add bay leaves, onions, and ginger garlic paste.
2)Add green chilies, maru marang, turmeric, and stir.
3)Add soaked peas, salt, chili powder, stir and cook for 2 mins.
4)Add 1& 1/2 cups water, close the lid and let it whistle 8 times(no. of whistles depends on the quality of peas). Release the pressure immediately and cook until the peas are tender and the water dries up.
5)Add jeera powder, stir and cook for 1 minute further.
6)Transfer onto a plate and served garnished with chopped onion and herbs.
- by Rita Khomdram
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SANGOM SANA THONGBA
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| SANGOM SANA THONGBA |
ingredient:
- 1 tablespoon + 2 spoons Mustard oil
- 8 oz. Cheese, diced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/4 cup green peas
- Finely chopped chilies
- 1 onion, sliced
- 1 large potato, open and sliced
- 1 cup water
- 1 tablespoon cumin seed
- 1 tsp turmeric turmeric
- 1 cup milk
- salt to taste
Procedure:
Heat a tablespoon of oil. Add paneer and fry until golden brown all over. Remove the plate with a paper towel line.Add cumin seeds. Add ginger paste and garlic paste. After 1 minute, add the chips and onion. Honey Onion Rotate Onion
Add remaining oils and fry potatoes for 1-2 minutes. Take 1/2 cup of water pour it and let it boil. Reduce heat, cover and cook for 5-8 minutes until potatoes are properly cooked.
Add milk, green peas, turmeric and salt. bring to a boil. Cook for 1 minute
Add the cottage cheese and boil for 2 minutes. Add remaining water and boil for the remaining 5 minutes. Serve with rice.
OOTY THONGBA
Ooti is a typical Manipuri vegetarian dish usually made with rice and pangkhokla. You can add sponge gourd also. But it was not the season so I prepare it only with rice and pangkhokla. Ooti is a very well known cuisine of Manipur cooked and eaten in every house. Ooti is one of my favouriteamong the Manipuri dishes and I love to prepare it. So here it is....
Ingredients
- 20-30 pangkhokla leaves
- a handful of rice
- a few nakupi (Chinese chives)
- bay leaves(tespata mana)
- a piece of ginger
- Baking soda
- 1 tbsp of mustard oil
- salt to taste
Steps of preparation:
Take a pot with some water and add the rice.
When the rice starts to boil, add the pangkhokla leaves.
(note that the pangkhokla leaves shoud not be chop put them as a whole).
Let it boil for 15-20 minutes and add water if required.
Make sure not to stir it to avoid that sting (what we call lengba in Manupuri).
Now add some sliced ginger, bay leaves and baking soda.
When all the pangkhokla leaves are disintegrated into a paste turn off the burner and keep aside.
On another pan heat the oil and fry the chopped nakupi(chinese chives), fry them till it turn brown.
Then add the fried nakupi into the ooti and add salt and stir it repeatedly and cook them for about a minute.
And the green ooti is ready to serve.
-by Mangalsana Keisham
