Chamthong or kangshoi, a stew of any seasonal vegetables with coarsely chopped onions or spring onion, maroi - both yennam nakuppi and napakpi, ginger, ngari and salt, topped with ngari, dried fish, or fried fish pieces and water. It is soupy in consistency and is eaten with rice.
Manipuri cuisine refers to the cuisine of Manipur, a state of northeastern India. Daily meals are based on rice, with a few side dishes of vegetables, fish and meat. A meal would usually have a vegetable stew called ensaang or athongba, flavored with dried or fried fish; stir-fried vegetables called kanghou; and a spicy item, which could be morok metpa (a chili paste), eromba (boiled and mashed vegetables with chili and fermented fish), or singju (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called maroi. The base and essence of Meitei cuisine is the fermented fish called ngari. Several dishes of meat, mostly chicken and pork, are cooked with unique recipes. As a result of religious taboos, however, the Meitei Pangals do not cook the latter.
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Chamthong
Course : Soup
Cuisine : Indian
Prep time : 10 minutes
Process time : 20 minutes
Total time : 30 minutes
Ingredients:
pengba fish - 2
Onion - 1
Potato - 1
Beans - 3
Broad beand - 3
Cauliflour - 4 to 5 floweret
Dried red chili
Salt - as per taste
Oil - 1 tsp
Instructions:
In a pan add oil, then add dried red chili and saute until it turns crispy
Then add chopped onion and saute it well
Then add potato, beans, broad beans, cauliflour to it
Add required water and salt an d mix
Cover and boil until all vegetables are cooked , then add pengba fish and boil for 2 minutes
Serve hot with rice
Pictorial:
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