Nirmala August 7, 2017

1. Chuak :

Chuak is the traditional Tripuri ricebeer. It is made by fermenting rice in water. Its usually drunk on social occasions of any Tripuri ceremony as a ritual. Chuak is offered to village elders on any occasion or celebration in a traditional Tripuri family.

2. Chakhoi :

A boiled cocktail of Musur pulses, pork, Barali or inmost part of a banana tree and pieces of papaw with salt and green chilly. This is treated as a delicacy, taken with rice, in tribal households.

3. Misa Mach Poora :

Rub salt and turmeric powder on the shelled shrimps and Keep aside.In half cup of water in a mediumsize pan add the coriander and peppercorns and bring the water to the boil. Add the shrimps and cook for exactly 2 minutes. Drain the water and add the oil.Turn the shrimps into a shallow flameproof dish or a greased banana leaf. Spread the shrimps over the surface, grill or roast upon open charcoal fire in wrapped banana leaves.Before serving pour the lemon juice on top of the shrimps.Serve hot with steamed rice.

4. Chicken :

The chicken (Gallus gallus domesticus) is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird. Humans keep chickens primarily as a source of food, consuming both their meat and their eggs. The traditional poultry farming view of the domestication of the chicken is stated in Encyclop

5. Yongchaak singju :

Shingju is again a preparation made with the same base a thick sauce made from red chillies and ngari (fermented fish). Here, the vegetables are added mostly in raw form. A shingju is the equivalent of a spicy salad in the Manipuri cuisine. For the yongchak shingju preparation, it is the tender ones that are often used while for the iromba, it is the more mature ones that are prefered, although there is no restriction as such. The only link of shingju I was able to find was For those unfamiliar with Manipuri cuisine, once again let me add a few lines of my own. Scrap off the thin green skin from the yongchak. Then remove the thick sides of the beans. Now, shred the beans into thin pieces.

6. Roti :

Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, and Suriname, and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeastleavened bread. A kulcha in Indian and Pakistani cuisine is a breadlike accompaniment, made of processed flour (Maida) leavened with yeast.

7. Chakhwi :

Peel off the bamboo shoots, cut the tender part of shoots into small piece of 12 cm. each. Take the skin of he green papaya, cut into small piece of 34 cm. Peel of the skin of the jack fruit seeds, soak it in water for 15 minutes, remove the red covering of the seeds, cut it longitudinally into two half. Make the ginger to finely chopped, tear of the lemon leaves into two parts. Prepare liquid paste of the rice flour in a small bowl and keep it aside. Cut the pork into medium pieces, split the chili remove the seeds.