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| Peanuts and Soybeans Fry~Indian State: Manipur |
To me Manipuri was always a dance form,
not for once have I thought before this marathon as Manipuri food! Maybe
because I am mesmerised by their dance form!!
Do you know that Manipuri classical form of dance is not only to be one of the chastest,
modest, softest and mildest but the most meaningful dances of the world. It’s a
treat to see the Raslila in this dance form!
modest, softest and mildest but the most meaningful dances of the world. It’s a
treat to see the Raslila in this dance form!
So what is the cuisine in Manipur like?
Manipuri cuisines are simple, organic and healthy. Dishes are typically spicy foods
that use chilli pepper rather than garam masalas hence
healthy, simple and organic foods. Most of the cuisine does not use oil as its
ingredients.
that use chilli pepper rather than garam masalas hence
healthy, simple and organic foods. Most of the cuisine does not use oil as its
ingredients.
The staple diet of Manipur consists of rice, large varieties of
leafy vegetables (of both aquatic and terrestrial) and fishes.
leafy vegetables (of both aquatic and terrestrial) and fishes.
Manipuris typically raise vegetables in a kitchen garden and rear fishes
in small ponds around their house. Since the vegetables are either grown at
home or obtained from local markets. The cuisines are very seasonal, each
season having its special vegetables and preparations. The taste is very
different from mainland Indian cuisines because of the use of various aromatic
herbs and roots that are peculiar to the region.
in small ponds around their house. Since the vegetables are either grown at
home or obtained from local markets. The cuisines are very seasonal, each
season having its special vegetables and preparations. The taste is very
different from mainland Indian cuisines because of the use of various aromatic
herbs and roots that are peculiar to the region.
Common foods are Eromba a vegetable, Singju is a salad, Chamthong or
Kangshoi is a stew
of any seasonal vegetables, Morok metpa is a routine side dish ,it is a coarse
paste prepared with green or dry red chilies mixed with chopped onions,
coriander leaves and other local herbs for garnishing.
Kangshoi is a stew
of any seasonal vegetables, Morok metpa is a routine side dish ,it is a coarse
paste prepared with green or dry red chilies mixed with chopped onions,
coriander leaves and other local herbs for garnishing.
Other dishes include kang-ngou or kaang-hou (various vegetables stir fried with
traditional spices), nganam (prepared with fish and maroi on a pan) or paaknam (sort of a pancake prepared with a
mixture of pea flour, maroi
napaakpi, laphu tharo, awa phadigom, and ngari wrapped in turmeric and banana leaves
and baked in a pan or steam it first and then roasted it for sometime), nga-thongba (fish curry), ooti (a typical Manipuri vegetarian dish), pakoura thongba, chagem pomba (made with fermented soya, mustard
leaves, roasted or smoked fish and other herbs), keli chana, alu kangmet (boiled potato mashed with fried red
chilli and nakuppi with salt and/or dressed with mustard
oil), sana thongba which is prepared with paneer in
Manipuri style, a-nganba (steamed vegetables, such as pumpkin,
peas, carrots, French beans, etc.).
traditional spices), nganam (prepared with fish and maroi on a pan) or paaknam (sort of a pancake prepared with a
mixture of pea flour, maroi
napaakpi, laphu tharo, awa phadigom, and ngari wrapped in turmeric and banana leaves
and baked in a pan or steam it first and then roasted it for sometime), nga-thongba (fish curry), ooti (a typical Manipuri vegetarian dish), pakoura thongba, chagem pomba (made with fermented soya, mustard
leaves, roasted or smoked fish and other herbs), keli chana, alu kangmet (boiled potato mashed with fried red
chilli and nakuppi with salt and/or dressed with mustard
oil), sana thongba which is prepared with paneer in
Manipuri style, a-nganba (steamed vegetables, such as pumpkin,
peas, carrots, French beans, etc.).
For all of us North eastern states have been a really difficult.
Because the food is generally non-vegetarian and finding something that suits
the availability of ingredients and our palate has been a tedious task.
Because the food is generally non-vegetarian and finding something that suits
the availability of ingredients and our palate has been a tedious task.
I
wonder how the North-Eastern people manage once they come down here to the
plains. It must be quite a change for them.
wonder how the North-Eastern people manage once they come down here to the
plains. It must be quite a change for them.
Anyway this is what I found page about the same time it was shared
on the group and was thrilled.
on the group and was thrilled.
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| Peanuts and Soybeans Fry~Indian State: Manipur |
Peanuts and Soybeans Fry
Indian State: Manipur
Recipe Source: Finding the Voices.com
Ingredients:
- ¼ cup peanuts/groundnuts
- 1 cup soya beans, soaked
- 2-3 dry red chilli
- Oil for deep fry
- ¼ teaspoon jeera /cumin seed powder
- ¼ teaspoon chilli powder
- ¼ teaspoon dhania / coriander powder
- Salt to taste
To garnish:
- Green/red fresh chilli, sliced
- Coriander leaves
- Onion rings
- Carrots, juliennes
Method:
- Heat oil in a kadhai/wok, just below the smoking point.
- Fry the Peanuts, and stir constantly. Take care the peanuts splutter. Oil burns are painful.
- Drain and transfer to an absorbent tissue.
- Now deep fry a fistful of the soya beans. Transfer to the tissues.
- Once the beans are fried and crispy, take them out and pass them on to another bowl with a layer of Tissue.
- Repeat for the rest of the soya beans.
- Lastly, deep fry the red chilli till it becomes crisp.
- Mix the fried peanuts and the beans together in a bowl add salt & spices to taste.
- Garnish with the sliced chilli, coriander leaves,
Onion rings and carrots. - Generally, I transfer fried stuff to a colander, I did this time too but the end stuff was so oily that I made a thick wad of tissues and transferred the fried soya and peanuts to the tissue.
- Enjoy!
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Nalini's Kitchen says
Salad looks so healthy and colorful..
Nalini's Kitchen says
Fry looks so crunchy and colorful,perfect for evening snack...
Priya Suresh says
This fry looks fabulous packed with nutrients and proteins, lovely dish from Manipur Archana;
Nisha Sundar says
Such an awesome snack Archana. I like your presentation. 🙂
Usha says
This fry is my kind of a food. I love fries legumes and soyabeans fry is reminding me of that. I just want to grab that plate. And job on hunting down this recipe.
Varadas Kitchen says
That is a healthy and must have been really filling. Looks good.
Harini-Jaya R says
Looks so appetizing and healthy too.
Nivedhanams Sowmya says
protein packed power!!
Jayanthi Padmanabhan says
that's a vibrant and filling salad you have there. interesting combo - peanuts and soya beans
Srivalli says
Very fabulous pictures Archana..the beans stands out..
Gayathri Kumar says
Very delicious and crunchy snack...
Pavani N says
What a colorful and delicious dish.
Chef Mireille says
what a protein filled snack
Manjula Bharath says
wow thats an fabulous power packed healthy snack to munch with tea looks very tempting dear :)Love the presentation !!
vaishali sabnani says
That surely is a crunchy and interesting munch..super one from this state...just like bhelpuri...
vaishali sabnani says
Ok Santa missed out on this post..amazing rotis with that combo..and that chutney..it's absolutely killing...super one Archana.