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Thabi (Cucumber) Salad

Serving: 2

INGREDIENTS:
1. Cucumber : 2 medium size Cucumber
2. Tomato : 2 medium size tomato
3. Onion : 2 small onions
4. Ginger : small pinch for taste
5. Oil : Vegetable oil
6. Green Chilli : 3 pieces
7. Cabbage : for garnishing
8. Coriander : for garnishing
9. Black Pepper
10. Salt

Process to prepare :
1. Peel the cucumber and put it in ice water. Leave it for 15 minute.
2. Meanwhile cut the tomato into thin slices and onion into thin rings.
3. Chop the Chillies and ginger(very finely).
4. Chop a little piece of cabbage finely along with some coriander for finishing garnish.
5. After 15 minutes, take the cucumber out of ice water and then cut into thin slices.
6. Finally the mixing part, in a plate put the chopped Chillies and ginger. Add salt to taste and then crush with the back of a steel glass lightly(to bring out the flavour)
7. Then put the slices of cucumber, tomatoes and onion ring into the plate and then mix using two forks.
8. Pour about two tablespoon of oil and mix again.
9. Finally top it with cabbage and coriander.
10. Enjoy

Kangsoi Recipe ( Manipuri dish )

Meitei khamenasinba hawaitharak Alu                          Kangsoi recipe

                 

Serving: 4

Ingredients:
1. Dried chilly : 4/5 chillies

2. Fermented Fish (Ngari): 5/6 big pieces
3. Onion: 2 medium sized onion(chopped roughly)
4.. Ginger:1/2 a table spoon(chopped finely)
5. Potato : 2 big potatoes( cut into a thin slices,1/8 inch thick)
6. Tomato: 3 tomatoes ( slice a tomato into four pieces and remove the seeds)
7. Green Pea : 1 cup of green peas
8. Dried fish (Nga Ayaiba): one handful of dried fish(if you are going to use a bigger fish one may be enough)
9. Salt: 2 tea spoon or as per your taste
10.Chopped corriander to garnish.

COOKING PROCESS:
1. Roast the fermented fish (ngari) and then wash it thoroughly and keep it in a small bowl.

2. Chopped the dried chillies and put it in the same bowl containing fermented fish and pour a little water.

3. Pour 3 cups of water, chopped onions and chopped ginger in your cooking bowl and heat it until it starts boiling. Meanwhile, you crush the chillies and fermented fish into a paste.

4. When the water start to boil put the chilly and fermented fish paste along with the dried fish.( Some people may put the dried fish in the end but putting in the starting phase will give us more time to squeeze out the flavour)

5. Boil it for about 2 minutes. Then add the potatoes, greenpea and tomatoes into the cooking bowl and close the lid. (We can use all kinds of vegetables for this curry)

6. Boil it for 15 minutes then turn the flame into low and put the salt and keep it for a minute.

7. Turn off the flame and put the chopped corriander.