Nongma pokpa macha na nini siba hounade

✨why would one limit oneself to ones traditional food...the sky's the limit when it comes to food choices.
✨eat good live well after all it's one life right 😝
✨be adventurous and cook different food and enjoy
The Thaali today has
#masala puri which is simply puri of an atta (wheat flour) made dough with Ajwain, salt, chopped green
 chillies and coriander leaves
#homemade green chilly pickle
#homemade radish pickle
#curd
#stuffed tomatoes - tomatoes stuffed with a spicy potato mix and pan fried
#potato curry with paanch phoran tempering
Well I was totally satisfied with this particular meal.


Hi friends......
The moment one grows up and moves out from the comforts of the childhood home one starts to realise how good the food cooked by mom used to be.
Its tough to even imagine being in on the same stage as her 🥶but we do try to cook according to our memories right!!!!

This is one such dish.

Red sorrel leaves stewed with smoked shrimp and smoked Orientalis fish and ginger and chillies and fermented fish.
To cut short the chase...
We call
It
SOUGRI THONGBA
It's an appetiser light on the stomach with steaming hot rice and morokmetpa.
Simple food but oh so good.

I realised today that I was away from my foodblog for nearly a year.....a lot has happened during that time. Now I am back and will be posting a lot of interesting food I have been cooking all this while.

✨why would one limit oneself to ones traditional food...the sky's the limit when it comes to food choices.
✨eat good live well after all it's one life right 😝
✨be adventurous and cook different food and enjoy
The Thaali today has
#masala puri which is simply puri of an atta (wheat flour) made dough with Ajwain, salt, chopped green
 chillies and coriander leaves
#homemade green chilly pickle
#homemade radish pickle
#curd
#stuffed tomatoes - tomatoes stuffed with a spicy potato mix and pan fried
#potato curry with paanch phoran tempering
Well I was totally satisfied with this particular meal.


Khajing Bora (Shrimp Fritters)

Khajing Bora (Shrimp Fritters)

Green chillies from Kachai village of Ukhrul district, Manipur, marinated with fresh curd, spices and fried Khajing bora ne 😋

Fresh shrimp fritters made Manipuri way:

1.  Dry roasted the fresh shrimps and whirred them coarsely
2.  Added cut chives, salt, chilly powder, turmeric, whole cumin seeds, a pinch of asafoetida and mixed with little water
3.  Fried in small batches in hot oil. That's it

Green chillies:

1. Slit the long green chillies midway 
2. Marinated with thick fresh curd, salt, spices
3. Pan fried them.

It's an amazing combo!!!!! Do try it none have regretted it .

Ngaton- Sok

• What makes our food different 😋

      Food differentiates people, each community has one favourite item without which no meal is ever complete. The MOROK-METPA is one such food without which no meal however tasty it could be, is complete. Imagine having yen thongba, nganu ngauba, San sa thongba without Morok-metpa 😆.

Ngaton Sok

 The homechef hidden in me (recently resurfaced 😜) went a step ahead and made the MOROK-METPA the usual way with roasted ngari and morok angangba but added fried NGATON to the entire lot and did a SOK with nakuppi (chives), tejba (oops it's local parlance for bayleaves) and jeera mapum (whole jeera). I swear I won't ever regret this mischief. 

Please feel free to try this one out, I promise you your mealtimes would be a happy one.

PAKNAM - Traditional Manipuri flat baked dish

Paknam - A traditional Manipuri flat baked dish.

Indigenous communities have one such item which is traditional and symbolizes home and hearth. One such is PAKNAM literal translation being a flat bake. It's a flat bread made with the ingredients listed below:

Besan, King Chilly for heat and aroma, green chilies for the zing, roasted fermented fish NGARI for the flavour, Fresh chives and salt to make it...a dough for baking/steaming.

It's magic touch comes from the fresh turmeric leaves used to envelope it before its journey over the fire.

The taste is indescribable in its awesomeness.