Recipe-Cha wai and hawai maton singju

Sinju is another manipuri mei world famous item, its a snack for us. Sinju is more like a vegetable salad made from mixing of various vegetables indigenious to Manipur like tumnikhok, compret,haibi mana and other vegetables. The pic. above is another type of sinju made from hawai maton (pea leaves), cha wai (a typr of rajma), tumnikhok, spring onion, green chillies, ngari (fermented fish) and salt of course. Aisa hai ke yeh sinju jo khayega woh eek baar khaoge toh khate reh jaoge wali baat toh jaruur hogi...here's the recipe

Ingredients:

-200 gms Hawai maton

-200 gms cha wai.

-Four to five Spring onion

-One medium size onion

-Five to six Tumnikhok

-12-15 green chilies

-Ngari

-Salt to taste

Method

-Wash the cha wai and pressure cook it with the chillies(if the cha wai is fresh only 2 whistle and if its the dried and socked one then 4-5 whistle).

-Chop the spring onion, tumnikhok and onion.

-Steam the ngari and mix it with the green chillies and salt. Make a fine paste.

-Mix the paste with the chopped spring onion, tumnikhok, onion and hawai maton.

-Add the cha wai at the end and mix it together. Bingo the mouth watering sinju is ready...enjoy.

Recipe-Nga thumyakpi and maroi nakuppi kanghou

In Meitei cusine side dishes plays an important part, every main course is has a side dish like a morok-metpa (chilli chutney) with vegetable kangsoi (a type of vegetable stew), kanghou, bora (pakora), singju (a type of vegetable salad). Maroi nakuppi and nga thumyakppi kanghou is a a yummy side dish and the two items makes it a lethal combo, I don't know how meitei's acquired the taste of nga thum yakpi (sun dried salted sea fish) and we do have some really yummy items made using nga thumyakpi and here's one of the yummiest.

Ingredients:

1. Three medium size nga thumyakpi.

2. Abt 8-10 Green chillies.

3.250 gms maroi nakuppi.

4.1/2 tbsp turmeric.

Method:

-Sock the nga thumyakpi in water for 30 mins, take the skin out ,clean it and cut into medium size.

-Slit and chop the green chillies.

-Chop the maroi nakuppi.

-On a non stick frying pan add 1 tbsp refined oil and fry the nga thumyakpi for abt 10 mins on medium flame.

-Add the green chillies and fry for 2-3 mins.

-Add lil turmeric and fry for 1-2 mins.

-Add the chopped maroi nakuppi and fry for another8-10 mins.(Maroi nakuppi takes very little time to get cooked) add salt to taste....the yummy kanghou is ready.

Piruk kangshu

 

Piruk Kangshu is a very popular dish in Meitei Cuisine and its one of my all time fav dish. The picture above is my version of Piruk Kangshu.