What to Eat in Manipur

What to Eat in Manipur

1 . Chakhwi

Peel off the bamboo shoots, cut the tender part of shoots into small piece of 12 cm. each. Take the skin of he green papaya, cut into small piece of 34 cm. Peel of the skin of the jack fruit seeds, soak it in water for 15 minutes, remove the red covering of the seeds, cut it longitudinally into two half. Make the ginger to finely chopped, tear of the lemon leaves into two parts. Prepare liquid paste of the rice flour in a small bowl and keep it aside. Cut the pork into medium pieces, split the chili remove the seeds.

2 . Muitru

Peel of the bamboo shoots, cut into 34 cm. pieces of the tender part of the bamboo shoots. Make paste of the green chili, in a pestle. Washed the berma in a running water thoroughly. Peel of the garlic flakes and crush in a pestle. Prepare liquid paste of rice flour with water.

3 . Chasselas

Chasselas blanc is a wine grape variety grown in Switzerland, France, Germany, Portugal, Hungary, Romania and New Zealand. Chasselas is mostly vinified to be a full, dry and fruity white wine. It is also suitable as a table grape, grown widely for this purpose in Turkey.

4 . Chicken

The chicken (Gallus gallus domesticus) is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird. Humans keep chickens primarily as a source of food, consuming both their meat and their eggs. The traditional poultry farming view of the domestication of the chicken is stated in Encyclop

5 . Fish

A fish is any member of a paraphyletic group of organisms that consist of all gillbearing aquatic craniate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups. Most fish are ectothermic (coldblooded), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., gulpers and anglerfish). At 32,000 species, fish exhibit greater species diversity than any other group of vertebrates.

6 . Crab

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting tail usually entirely hidden under the thorax. They live in all the worlds oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs and crab lice are not true crabs.

7 . Chuak

Chuak is the traditional Tripuri ricebeer. It is made by fermenting rice in water. Its usually drunk on social occasions of any Tripuri ceremony as a ritual. Chuak is offered to village elders on any occasion or celebration in a traditional Tripuri family.

8 . Panch Phoron Taarkari

Heat the oil and add all the dry spices.Stirfry the spices, add the cut vegetables and mix well. Add the green chillies, sugar, salt, turmeric and mix thoroughly.Pour enough water and add milk to cook the vegetables.Simmer till vegetables are tender and the water is absorbed. Serve hot with rice or poori.

9 . Misa Mach Poora

Rub salt and turmeric powder on the shelled shrimps and Keep aside.In half cup of water in a mediumsize pan add the coriander and peppercorns and bring the water to the boil. Add the shrimps and cook for exactly 2 minutes. Drain the water and add the oil.Turn the shrimps into a shallow flameproof dish or a greased banana leaf. Spread the shrimps over the surface, grill or roast upon open charcoal fire in wrapped banana leaves.Before serving pour the lemon juice on top of the shrimps.Serve hot with steamed rice.

10 . Poora Mach

Ease the fillets away from the backbone of the fish, leaving them attached at the sides. Rub the oil on to the insides and outside of the whole fish. Apply in between the fillets.Mix together all the ingredients into a paste, marinate the fish with it, spooning the remaining into the insides of the fish for an hour.Wrap the fish in an aluminum foil and cook on a barbecue.If cooked on an open charcoal fire, wrap it in a banana leaf and tie up the fish inside the banana leaf till cooked and ready to be served.Serve hot with steamed rice.

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