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Manipuri Cuisine
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 or , flavored with dried or fried fish; stir-fried vegetables called ; and a spicy item, which could be (a chilli paste), (boiled and mashed vegetables with chilli and fermented fish), or (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called . The base and essence of Meitei cuisine is the fermented fish called . 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. A side of steamed () or boiled vegetables with a hint of sugar () are also quite common as palate cleansers in most meals. The aromatics of most dishes start with frying bay leaf, chives, onion, garlic, and ginger in mustard oil. The rest o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jelly Ear
''Auricularia auricula-judae'', which has the recommended English name jelly ear, also known as Judas’s ear or Jew’s ear, is a species of fungus in the order Auriculariales. Basidiocarps (fruit bodies) are brown, gelatinous, and have a noticeably ear-like shape. They grow on wood, especially elder. The specific epithet is derived from the belief that Judas Iscariot hanged himself from an elder tree; the common name "Judas's ear" was largely eclipsed by the corruption "Jew's ear". The fungus can be found throughout the year in Europe, where it normally grows on wood of broadleaf trees and shrubs. It was formerly thought to be a variable species with a worldwide distribution, but molecular research, based on cladistic analysis of DNA sequences, has shown that non-European species are distinct. The cultivated "A. auricula-judae" of China and East Asia is ''Auricularia heimuer'' and, to a lesser extent, '' A. villosula''. The North American "A. auricula-judae" on broadleaf t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culture Of Manipur
Manipur () ( mni, Kangleipak) is a state in Northeast India, with the city of Imphal as its capital. It is bounded by the Indian states of Nagaland to the north, Mizoram to the south and Assam to the west. It also borders two regions of Myanmar, Sagaing Region to the east and Chin State to the south. The state covers an area of . Manipur has been at the crossroads of Asian economic and cultural exchange for more than 2,500 years. It connects the Indian subcontinent and Central Asia to Southeast Asia, East Asia, Siberia, regions in the Arctic, Micronesia and Polynesia enabling migration of people, cultures and religions. During the days of the British Indian Empire, the Kingdom of Manipur was one of the princely states. Between 1917 and 1939, some people of Manipur pressed the princely rulers for democracy. By the late 1930s, the princely state of Manipur negotiated with the British administration its preference to continue to be part of the Indian Empire, rather than part of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manipuri Cuisine
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 or , flavored with dried or fried fish; stir-fried vegetables called ; and a spicy item, which could be (a chilli paste), (boiled and mashed vegetables with chilli and fermented fish), or (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called . The base and essence of Meitei cuisine is the fermented fish called . 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. A side of steamed () or boiled vegetables with a hint of sugar () are also quite common as palate cleansers in most meals. The aromatics of most dishes start with frying bay leaf, chives, onion, garlic, and ginger in mustard oil. The rest o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oenanthe Javanica
''Oenanthe javanica'', commonly Java waterdropwort, water celery, water dropwort, Chinese celery, Indian pennywort and Japanese (flat leaf) parsley, is a plant of the genus '' Oenanthe'' originating from East Asia. It has a widespread native distribution in temperate Asia and tropical Asia, and is also native to Queensland, Australia. This plant should not be confused with the plants of the genus ''Cryptotaenia'', sometimes called "Japanese wild parsley" (''mitsuba'' in Japanese), ''Apium graveolens'' var. ''secalinum'' which is also called "Chinese celery", or other plants called "water dropwort" and "water celery". Description ''Oenanthe javanica'' is a perennial herb that grows to about 1 m in height, with fibrous roots that emerge from all nodes, and flowers with 5 white petals and 5 stamens. The leaves are aromatic, glabrous, and have a sheath covering the stem. The leaflets are divided into lobes and crinkled. The 'Flamingo' variety has colorful pink edges. The plant grow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Singju
Singju ( mni, ꯁꯤꯡꯁꯨ; ''pronounced sing-zoo'') is a dish from Manipur. It originated with the Meitei-culture but has been widely adopted by most of the ethnic communities of the state and in some neighbouring states of Northeast India. Often served as a spicy side dish, it is also a popular as an afternoon or evening snack. Given that its main ingredient are seasonal vegetables, Singju has many variations. However, there are two main types: Ngari-based and Thoiding-Besan based. Ngari is a kind of fermented fish, the flavor of which forms the backbone Manipuri cuisine. Roasted Ngari-based Singju is more popular in all homes, however it is not usually sold by local Singju vendors due high cost of Ngari. The Thoiding-Besan version therefore is more widely available from Singju vendors. Thoiding is an oily seed obtained from the plant Perilla frutescens which when roasted gives a nutty flavor. A mixture of roasted thoiding and roasted besan give a delicious flavor that is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
U-morok
The ghost pepper, also known as ''bhut jolokia'' (which literally means 'Bhutan pepper' in Assamese), is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of '' Capsicum chinense'' and ''Capsicum frutescens''. In 2007, ''Guinness World Records'' certified that the ghost pepper was the world's hottest chili pepper, 170 times hotter than Tabasco sauce. The ghost chili is rated at more than one million Scoville Heat Units (SHUs). However, in the race to grow the hottest chili pepper, the ghost chili was superseded by the Trinidad Scorpion Butch T pepper in 2011 and the Carolina Reaper in 2013. Etymology and regional names The name ''bhüt jolokia'' (ভোট জলকীয়া) means 'Bhutanese pepper' in Assamese; the first element ''bhüt'', meaning 'Bhutan', was mistakenly confused for a near-homonym ''bhut'' meaning 'ghost'. In Assam, the pepper is also known as ''bih zôlôkia'' ('poison chili'), from Assamese ''bih'' 'poison' and ''zô ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. A common variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eromba
Eromba is an ethnic dish of the Meitei community of Manipur, India. History The word "eromba" comes from "eeru taana lonba", a Meitei term for a liquid that is mixed. Preparation The vegetables (such as potatoes and garlic), spices (such as chilies) and herbs are boiled with or without ngari then smashed with hands, whisked with a whisker or blend with a blender. See also *Cuisine of Manipur 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 or , flavored with dried or ... References {{reflist Manipuri cuisine Chutney ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hentak
Hentak is a thick fermented paste in Manipuri cuisine made with sun-dried fish powder and the petioles of aroid plants. The small Indian flying barb fish are sun dried on bamboo trays and crushed to powder. The aroid petioles are cut into pieces and left in the sun for one day, then in equal parts with the fish powder the mixture is sealed in an earthen pot and fermented for around one week. ''Hentak'' is a standard ingredient in Manipuri households, where it is consumed as a condiment with boiled rice or curry. Some preparations may include other plant ingredients like '' Colocasia esculenta''. The standard ingredient of aroid petioles enhances flavor and also serves the purpose of aiding the fermentation process. In Manipur, ''hentak'' is a homemade preparation that is not produced for commercial markets. It is custom to serve this to expecting mothers and patients in convalescent. Another fish paste from Northeast India is tungtap. See also *Fermented fish *Garum * Bagoo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Split Gill
''Schizophyllum commune'' is a species of fungus in the genus '' Schizophyllum''. The mushroom resembles undulating waves of tightly packed corals or loose Chinese fan. "Gillies" or "split gills" vary from creamy yellow to pale white in colour. The cap is small, wide with a dense yet spongey body texture. It is known as the split-gill mushroom because of the unique longitudinally divided nature of the "gills" on the underside of the cap. This mushroom is found throughout the world. It is found in the wild on decaying trees after rainy seasons followed by dry spells where the mushrooms are naturally collected. It is known for its high medicinal value and aromatic taste profile. It has recently attracted the medicinal industry for its immunomodulatory, antifungal, antineoplastic and antiviral activities that are higher than those of any other glucan complex carbohydrate. Description ''Schizophyllum commune'' is usually described as a morphological species of global distribution, b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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