Poha

Ingredients:
1. handful of fresh green peas and groundnut
2.Mustard seeds
3.Poha
4. One medium Size potato
5. One medium Size Onion
6. Two chillies
7. Coriander leaves
8.Turmeric
9.Salt to taste
10. Water
11. Oil
Procedure:
1. Fry the peas and groundnut and keep aside
2. Soak the poha (flatten rice) in water for sometime .Drain out the water and keep aside
3.Heat the oil
4. Put in the mustard seeds, followed by the finely chopped onion,chilly and potato
5. Fry them well
6. Add the poha and salt
7. Garnish with the Coriander leaves
8. Serve hot along with Tea!!

Rohun-Nga Thongba (Rohu Fish Curry)

Khamen-Kangkhou

Oty Asangba- My favorite Manipuri Dish ever!!

Serves: 2 persons

Ingredients:

1. Handful of Rice

2.Finely chopped Few garlic cloves and a peice of Ginger ,chilly

3. Spring onions

4. Lots of green leafy vegetables(Spinach used mostly here/spring onion/Green peas)

5. baking Soda

6.Oil

7.Salt

8.Coriander

Procedure:

1. Mix rice,pinch of baking soda and the green leafy vegetables and pressure cook them

2.Fry the spring onions,ginger ,Garlic and the chilly

3. The pressure-cooked mixture will be finely smashed

4. Add the mixture 

5.Add salt for taste and boil the misture

6. Add coriander and serve hot

Manipuri Dishes- Kangshoi

Nothing can beat a kangshoi when it comes to old time favorite food anytime of the year.
It's organic,It's simple and very healthy
Kangshoi was the only Dish Mom did cook for me to cheer me up when i was a little kid.
It's so plain simple that my siblings don't prefer it much but yes! it my fav unconditionally and unseasonably!!
Ingredient:
1. Fish sauce or Fermanted fish (Ngari)
2.Smoked fish
3. Lots of green vegetables like beans/peas/ and many other leafy ones like the mustard/spinach/cabbage.
4. Potato (optional). I say it optional as i often don't like to add them but the origin of the food name originated due to the potato only. Kang means Round. Shoi means to cut. The potatoes in this curry are cut in flat round shapes. Hence the food derive it's name. My dad told me that in Japanese Round shape is called Katachi . We derive the word "Kang" from "Katachi" . We are still the yellow asians though we are Indians now

5. Water
6. salt

Procedure:
1. Heat the water. I avoid putting oil as i prefer eating it this way. Other wise one can fry the onions and vegetables first.
2. When the water is warm, add the vegetables and the fermented as well as the smoked fishes
3. Bring them to boil well. Add the salt
4.Serve hot with white rice!!

Yummy!!

I will definitely remember your Lane

No ,I am not being the psychic lover here or the heartbroken ditched souls!!
Neither I am talking about stalking some 6 feet in Reebok Jogging Pants in the early morning wee hours at the Joggers park nor digging my head into Shaadi.com site to get lifetime ATM..err I mean my soul-mate.I am talking here pure love ..love for food!! yes, Darlings ! I am foodie!! Nigella Lawson is my goddess!!Stop it right there boys.Dirty mind!
Back to why i mouthed the craps here..With the onset of winters, I am longing for some hot -pipping steaming yummy dumplings! And excuse me, I am not talking here about the big brothers such as Mainland China or Bowl of China where Squint-eyed people (the word is CHINKY..i said it , so what..keep it in your own pockets, such words neither rage me nor poke me) are hired as waiters to give the Chinese feel.Hello my dear hotel/restaurant owners, keep fantasizing (aha..aha..aaaa..)  with that Pamela Andreason 's poster in front of you. This is how you make me think about hiring Chinkies as waiters .Go to any Ching-chong-pong -pang restaurants and you can see us as the wannabees there, taking your orders in highly mother-tongued accented English. "You want dumplings, only steaming , not frying?". No NOM, it's to be taken as offence .. I meant it to offend MYSELF!!
God, I kept diverting off!! Focus dear, focus and no hocus-focus!! The best Chinese or tibetians food are found at the rehabs area( NOM seriously this time) where the real tibetians/ Nepalis cook mouth-water dim sum/momos/thupkas/noodles/fried rice. The food is rich in colors at it's virgin colors..green spring onions, red chilly, red tomatoes, pink meat, fresh corianders ..Heaven ..Heaven I swear!! No haldi please for Chinese Food. The kind of fried rice you are thinking, made by Telapati Ramananag Ranga Swamy or Babu Lal got haldi /curry patta and coconut scraps....you can keep the crap to yourself and I am not trying out your fried rice in Coconut oil at any cost!!

For serious Chinese food( for the cheap price also), i love and really missed Chandigarh sector 15 . Sector 7 panchkula road side make shift stalls offer far better dumplings than those by the big brothers. These are the lanes I was talking about.The hot -yummy momos paired with the chilly sauces!! aaahhhh!! I am seriously hungry now!!signing off!!

We are back and we are hungry!!

Here is a tribute to the Living Legends of Roadside-Dhabbas Touring!! The very amiable Rocky-Mayur duo!
The quotes , the description and the mindless dropping by to the dhabbas to gluttonly savor the food..Epic Foodies...keep on making hungry and reminding that "we are here to eat only"!!

Expensive restaurants of the nawabs???..who can afford that??? India is a country with more than one billion population with a greater percentage of citizens are unemployed and under the line of poverty..but still everyone longs for a good and decent meals . The dhabbas boys are the saviors. I like the report card part where they rate the dhabbas.. The HOMP is a gateway for people who cannot really have time/money to eat out..It is a guide for foodies opting for reasonable prices...

When the dhabbas boys were denied permits to enter mainland Imphal , theyhave to humbly settle with a manipuri hotel in Nagaland. The video was totally mis-interpreted creating an image that Manipuris are rude. No, we are not. It's just that our hindi is not good, owing to the fact that Hindi is banned in Manipur.
And English was an alien -language to this people who runs roadside dhabbas in the ranges of Hills.
So , for Rocky and Mayur. I baked a typical manipuri dish "Paknam" and uploaded a pic.
Ingreidents : Besan(1 cup), Fresh Green chilly(2 nos), fresh Onion leaves(a handful), cumin seeds(one teaspoon), salt (pinch),water(half a cup).
Procedure:
The finely chopped green chiilies/onion leaves/zeera are stirred fried.
It is then mixed with besan(gram flour),a little water and salt, to make a paste.
Then neatly the paste is pour upon and folded with tumeric leaves.(The tumeric leaves give an aroma to the PAKNAM)
Pressure cook it (three whistles are just fine) then heat it on the pan(10 min)/microwave it for 5 min .
Serve Hot!!

:)