Chakhum : E-Pao's Manipuri Food and Recipe Channel http://e-pao.net/ Manipur - E-Pao! :: Complete e-platform for Manipuris en-us Wed, 23 Apr 2014 16:10:06 GMT Wed, 23 Apr 2014 16:10:06 GMT http://blogs.law.harvard.edu/tech/rss Weblog Editor 2.0 feedback@e-pao.net (E-Pao Manipur) feedback@e-pao.net (E-Pao Manipur) http://chakhum.e-pao.org/images/epChakhumLogo.jpg http://chakhum.e-pao.org Manipur Chakhum | http://chakhum.e-pao.org Chakhao Matumhttp://chakhum.e-pao.org?name=Chakhao+Matumhttp://chakhum.e-pao.org?name=Chakhao+MatumMon, 10 Feb 2014 06:22:06 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Chakhao_Matum_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Chakhao_Matum_large.jpg'/></a></p>PREPARATION TIME: - 1/2 hrsChagem Pomba (2)http://chakhum.e-pao.org?name=Chagem+Pomba+%282%29http://chakhum.e-pao.org?name=Chagem+Pomba+%282%29Tue, 14 Jan 2014 19:02:06 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Chagem_Pomba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Chagem_Pomba_large.jpg'/></a></p>Method:- o Heat the oil, put in the chopped vegetables, and stir for some minutesThambou Singjuhttp://chakhum.e-pao.org?name=Thambou+Singjuhttp://chakhum.e-pao.org?name=Thambou+SingjuSat, 28 Dec 2013 04:47:55 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Thambou_Singju_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Thambou_Singju_large.jpg'/></a></p>Method:- o Slice the lotus stem, cabbage and mixed wellShan Aphubahttp://chakhum.e-pao.org?name=Shan+Aphubahttp://chakhum.e-pao.org?name=Shan+AphubaThu, 19 Dec 2013 03:13:10 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Shan_Aphuba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Shan_Aphuba_large.jpg'/></a></p>Method:- o Boil the beefElisa Paan Thongbahttp://chakhum.e-pao.org?name=Elisa+Paan+Thongbahttp://chakhum.e-pao.org?name=Elisa+Paan+ThongbaSat, 01 Oct 2011 19:40:40 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/paan_alisha_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/paan_alisha_large.jpg'/></a></p>Elisa Paan Thongba (Hilsa with Callocasia Curry) Rub the fish with mustard oil, chilly powder, salt and marinate for about 1 hourPaan Sansha Thongba (Beef with Callocasia Curry)http://chakhum.e-pao.org?name=Paan+Sansha+Thongba+%28Beef+with+Callocasia+Curry%29http://chakhum.e-pao.org?name=Paan+Sansha+Thongba+%28Beef+with+Callocasia+Curry%29Mon, 19 Sep 2011 15:04:23 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/paan_shansa_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/paan_shansa_large.jpg'/></a></p>Heat some oil in a wok or a panYen Kaleja Ametpahttp://chakhum.e-pao.org?name=Yen+Kaleja+Ametpahttp://chakhum.e-pao.org?name=Yen+Kaleja+AmetpaMon, 09 May 2011 13:55:44 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Steam or fry the kalejaOak Thongbahttp://chakhum.e-pao.org?name=Oak+Thongbahttp://chakhum.e-pao.org?name=Oak+ThongbaMon, 09 May 2011 13:18:34 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/oak_thongba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/oak_thongba_large.jpg'/></a></p>Duration: 40 mins approxNiramesh Irombahttp://chakhum.e-pao.org?name=Niramesh+Irombahttp://chakhum.e-pao.org?name=Niramesh+IrombaTue, 12 Apr 2011 17:27:28 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Duration: 15 mins approxNgaten Thongbahttp://chakhum.e-pao.org?name=Ngaten+Thongbahttp://chakhum.e-pao.org?name=Ngaten+ThongbaTue, 12 Apr 2011 16:26:04 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Duration: 30-40 mins approxLaphoo Thongbahttp://chakhum.e-pao.org?name=Laphoo+Thongbahttp://chakhum.e-pao.org?name=Laphoo+ThongbaTue, 12 Apr 2011 13:08:22 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Duration: 15 mins approxNgamuleirou Sokhttp://chakhum.e-pao.org?name=Ngamuleirou+Sokhttp://chakhum.e-pao.org?name=Ngamuleirou+SokMon, 07 Feb 2011 17:13:15 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/ngamu_sok_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/ngamu_sok_large.jpg'/></a></p>Slightly roast the Ngari and soak it with the Dry Chillies, leave this asideYubi Ladoohttp://chakhum.e-pao.org?name=Yubi+Ladoohttp://chakhum.e-pao.org?name=Yubi+LadooMon, 07 Feb 2011 15:55:11 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Duration: 10-15 mins approx Boil the milk and the sugar in a pan for about 1 minKobi Thamchet Manbi Shaakhttp://chakhum.e-pao.org?name=Kobi+Thamchet+Manbi+Shaakhttp://chakhum.e-pao.org?name=Kobi+Thamchet+Manbi+ShaakTue, 04 Jan 2011 20:40:59 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Kobi_Shaak_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Kobi_Shaak_large.jpg'/></a></p>Heat some oil in a deep panYendem Maru Singjuhttp://chakhum.e-pao.org?name=Yendem+Maru+Singjuhttp://chakhum.e-pao.org?name=Yendem+Maru+SingjuTue, 04 Jan 2011 20:16:18 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Yendem_Maroo_Singju_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Yendem_Maroo_Singju_large.jpg'/></a></p>Heat little oil in a pan, fry the Chillies and the Maroi Napaakpi/Maroi NakuppiSilo Sougri Maheihttp://chakhum.e-pao.org?name=Silo+Sougri+Maheihttp://chakhum.e-pao.org?name=Silo+Sougri+MaheiThu, 16 Dec 2010 10:01:12 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Silo_Sougri_Mahei_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Silo_Sougri_Mahei_large.jpg'/></a></p>Duration: 8-10 mins approxHentakhttp://chakhum.e-pao.org?name=Hentakhttp://chakhum.e-pao.org?name=HentakThu, 16 Dec 2010 09:32:05 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/hentak_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/hentak_large.jpg'/></a></p>Cut the Hongu into pieces wash with water and expose to sunlight for an hourOoti Ashangbahttp://chakhum.e-pao.org?name=Ooti+Ashangbahttp://chakhum.e-pao.org?name=Ooti+AshangbaThu, 02 Dec 2010 17:33:37 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Ooti_Asangba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Ooti_Asangba_large.jpg'/></a></p>Duration: 35 mins approxHawaithrak Yelanghttp://chakhum.e-pao.org?name=Hawaithrak+Yelanghttp://chakhum.e-pao.org?name=Hawaithrak+YelangMon, 15 Nov 2010 17:45:37 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Duration: 30 mins approxHangam Ngamhai Thongbahttp://chakhum.e-pao.org?name=Hangam+Ngamhai+Thongbahttp://chakhum.e-pao.org?name=Hangam+Ngamhai+ThongbaWed, 10 Nov 2010 12:56:34 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Duration: 20 mins approxNongmangkha Mapan Kanghouhttp://chakhum.e-pao.org?name=Nongmangkha+Mapan+Kanghouhttp://chakhum.e-pao.org?name=Nongmangkha+Mapan+KanghouSun, 03 Oct 2010 14:58:22 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Duration: 15 mins approxPallukabi Hawaijaarhttp://chakhum.e-pao.org?name=Pallukabi+Hawaijaarhttp://chakhum.e-pao.org?name=Pallukabi+HawaijaarSun, 03 Oct 2010 14:46:46 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Duration: 20 mins approxKarot Chujak Aloo Kanghou http://chakhum.e-pao.org?name=Karot+Chujak+Aloo+Kanghou+http://chakhum.e-pao.org?name=Karot+Chujak+Aloo+Kanghou+Fri, 01 Oct 2010 12:52:50 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Duration: 10 mins (Approximately) Heat the oil in a pan and add the potato stir it once or twice and add the karotPorong Pakourahttp://chakhum.e-pao.org?name=Porong+Pakourahttp://chakhum.e-pao.org?name=Porong+PakouraFri, 17 Sep 2010 22:25:26 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Duration: 20 mins (Approximately) Procedure: Remove the skin & head of the fish and clean it properlyMadhurjan Thongbahttp://chakhum.e-pao.org?name=Madhurjan+Thongbahttp://chakhum.e-pao.org?name=Madhurjan+ThongbaFri, 17 Sep 2010 21:59:37 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Duration: 20 minutes(ApproxSoibum Irombahttp://chakhum.e-pao.org?name=Soibum+Irombahttp://chakhum.e-pao.org?name=Soibum+IrombaSat, 04 Sep 2010 19:16:49 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/soibum_iromba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/soibum_iromba_large.jpg'/></a></p>Duration: 20 mins (approximately) including cleaning and pressure cooking timeNgamhai Ngoubahttp://chakhum.e-pao.org?name=Ngamhai+Ngoubahttp://chakhum.e-pao.org?name=Ngamhai+NgoubaSat, 04 Sep 2010 18:02:00 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Duration: 15 mins (Approximately) Heat some oil in a panThoiding Khoidumhttp://chakhum.e-pao.org?name=Thoiding+Khoidumhttp://chakhum.e-pao.org?name=Thoiding+KhoidumSat, 28 Aug 2010 22:47:25 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/thoiding_khoidum_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/thoiding_khoidum_large.jpg'/></a></p>Duration: 10 mins (Approximately) Heat a thick alluminium pan and dry roast the Thoiding (approximately for about 4-5 mins)Ikaithabi Ngakijou Kanghouhttp://chakhum.e-pao.org?name=Ikaithabi+Ngakijou+Kanghouhttp://chakhum.e-pao.org?name=Ikaithabi+Ngakijou+KanghouSat, 31 Jul 2010 22:09:38 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Eekaithabi, Ngakijou, Aloo Kanghou (Stir Fry Water Mimosa, Guntea Loach and Potato) Duration: 15 mins (Approximately) Heat some oil in a panKhung Kanghouhttp://chakhum.e-pao.org?name=Khung+Kanghouhttp://chakhum.e-pao.org?name=Khung+KanghouSat, 31 Jul 2010 21:37:42 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>(Stir Fry Cha Om With Dry Peas) Duration: 10 mins (Approximately) Cut the Khung into 1 inch long and keep it asideNongmangkha Asinba Chamthong http://chakhum.e-pao.org?name=Nongmangkha+Asinba+Chamthong+http://chakhum.e-pao.org?name=Nongmangkha+Asinba+Chamthong+Thu, 15 Jul 2010 21:18:12 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/nongmang_kangsoi_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/nongmang_kangsoi_large.jpg'/></a></p>Boil some water in a saucepanPaan Irombahttp://chakhum.e-pao.org?name=Paan+Irombahttp://chakhum.e-pao.org?name=Paan+IrombaSun, 20 Jun 2010 21:15:21 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/paan_iromba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/paan_iromba_large.jpg'/></a></p>Add water and pressure cook the Paan, Red Chillies, Thanjing Lolang, Ngamu Arouba, Ngari (kept inside a small steel container tightly closed, else roast it separately) [use very less quantity of water] and whistle it 2 timesMairen Shaaghttp://chakhum.e-pao.org?name=Mairen+Shaaghttp://chakhum.e-pao.org?name=Mairen+ShaagSun, 20 Jun 2010 19:48:20 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/mairen_shaag_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/mairen_shaag_large.jpg'/></a></p>Heat the oil in a wok or a panBeef Nungshihidak Ngoubahttp://chakhum.e-pao.org?name=Beef+Nungshihidak+Ngoubahttp://chakhum.e-pao.org?name=Beef+Nungshihidak+NgoubaSat, 29 May 2010 13:46:14 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Wash the Beef properly, add a pinch of salt (so that the salt goes inside the meat) and pressure cook it, whistle it 2 times and keep it under low flame for 5 minsSebot Ngari Kanghouhttp://chakhum.e-pao.org?name=Sebot+Ngari+Kanghouhttp://chakhum.e-pao.org?name=Sebot+Ngari+KanghouSat, 29 May 2010 11:10:35 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Heat the panMorok Achaarhttp://chakhum.e-pao.org?name=Morok+Achaarhttp://chakhum.e-pao.org?name=Morok+AchaarTue, 18 May 2010 07:04:49 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/morok_achaar_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/morok_achaar_large.jpg'/></a></p>Soak the Rai powder in water for about 15 mins set this asideBasic Mutton curryhttp://chakhum.e-pao.org?name=Basic+Mutton+curryhttp://chakhum.e-pao.org?name=Basic+Mutton+curryFri, 14 May 2010 23:10:10 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/MuttonCurry_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/MuttonCurry_large.jpg'/></a></p>Duration of cooking (excluding marination time): Wok - Approximately 1hr 15 minsGrilled Pork http://chakhum.e-pao.org?name=Grilled+Pork+http://chakhum.e-pao.org?name=Grilled+Pork+Fri, 05 Mar 2010 19:34:30 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/pork_grill_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/pork_grill_large.jpg'/></a></p><p> It is very simple to prepare and amazing tastePork Picklehttp://chakhum.e-pao.org?name=Pork+Picklehttp://chakhum.e-pao.org?name=Pork+PickleFri, 05 Mar 2010 19:04:59 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/pork_pickle_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/pork_pickle_large.jpg'/></a></p><p> <zoom>pork_pickle_0Usoi Kangsuhttp://chakhum.e-pao.org?name=Usoi+Kangsuhttp://chakhum.e-pao.org?name=Usoi+KangsuMon, 18 Jan 2010 17:15:43 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Pressure cook the Mangal and Usoi, whistle it 2 timesMangal Singjuhttp://chakhum.e-pao.org?name=Mangal+Singjuhttp://chakhum.e-pao.org?name=Mangal+SingjuMon, 18 Jan 2010 16:53:08 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Pressure cook the Mangal and whistle it 3 timesKhajing Pakourahttp://chakhum.e-pao.org?name=Khajing+Pakourahttp://chakhum.e-pao.org?name=Khajing+PakouraMon, 18 Jan 2010 16:24:33 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p><strong>For the batter and Pakoura Fry</strong> Add little Turmeric powder, little Chilli powder, Salt, Maroi Nakuppi/Spring onion and a little water make a fine paste (leave this batter for 15-20 mins for better taste)Nunga Khamen Kangsoihttp://chakhum.e-pao.org?name=Nunga+Khamen+Kangsoihttp://chakhum.e-pao.org?name=Nunga+Khamen+KangsoiSun, 27 Dec 2009 11:59:10 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Heat the oil in a pan first fry the Nunga/Dry fish (you don't need this process if you are using fried fish), take it out from the pan and keep it asideHawaitharak Hawaimubi thongbahttp://chakhum.e-pao.org?name=Hawaitharak+Hawaimubi+thongbahttp://chakhum.e-pao.org?name=Hawaitharak+Hawaimubi+thongbaSun, 27 Dec 2009 11:44:22 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Boil the water in a deep panHangam Sanahttp://chakhum.e-pao.org?name=Hangam+Sanahttp://chakhum.e-pao.org?name=Hangam+SanaWed, 23 Dec 2009 18:10:54 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/hangam_sana_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/hangam_sana_large.jpg'/></a></p>Cut sana (paneer) into cubes, and fry till they turn golden colorSilver Carp Borahttp://chakhum.e-pao.org?name=Silver+Carp+Borahttp://chakhum.e-pao.org?name=Silver+Carp+BoraSat, 12 Dec 2009 16:47:24 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>For the batter Add the Jeera powder, Chilli powder, Turmeric powder, Salt to the Besan and mix it properly adding little water make a fine batter (for better taste leave the batter for half an hour) For frying Heat the oilNga Borahttp://chakhum.e-pao.org?name=Nga+Borahttp://chakhum.e-pao.org?name=Nga+BoraSat, 12 Dec 2009 10:05:52 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/nga-bora_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/nga-bora_large.jpg'/></a></p><p>Boil the fish until properly cookedYen Irombahttp://chakhum.e-pao.org?name=Yen+Irombahttp://chakhum.e-pao.org?name=Yen+IrombaSun, 29 Nov 2009 08:36:40 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/yen_iromba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/yen_iromba_large.jpg'/></a></p><p>1Kanglayen Paknamhttp://chakhum.e-pao.org?name=Kanglayen+Paknamhttp://chakhum.e-pao.org?name=Kanglayen+PaknamSat, 21 Nov 2009 11:01:57 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/kanglayen_paknam_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/kanglayen_paknam_large.jpg'/></a></p><p> An indegenous food for ManipurisMaroi Paaknamhttp://chakhum.e-pao.org?name=Maroi+Paaknamhttp://chakhum.e-pao.org?name=Maroi+PaaknamWed, 18 Nov 2009 15:56:54 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Mash the Green Chillies, Salt and Ngari properly using your handNga Matum Thongbahttp://chakhum.e-pao.org?name=Nga+Matum+Thongbahttp://chakhum.e-pao.org?name=Nga+Matum+ThongbaTue, 17 Nov 2009 18:37:32 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/nga_thongba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/nga_thongba_large.jpg'/></a></p><p>For the Fish fry: 1Aloo Chophttp://chakhum.e-pao.org?name=Aloo+Chophttp://chakhum.e-pao.org?name=Aloo+ChopSat, 10 Oct 2009 19:11:58 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/aloo_chop_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/aloo_chop_large.jpg'/></a></p>For the batter: ---------------- Put some salt, Turmeric powder, Chilli powder & the cooking soda on the Besan and mix itChagem pombahttp://chakhum.e-pao.org?name=Chagem+pombahttp://chakhum.e-pao.org?name=Chagem+pombaSat, 10 Oct 2009 18:52:29 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/chagem_pomba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/chagem_pomba_large.jpg'/></a></p>Properly wash and cut Mustard leaf/Palak, Coriander, Pakhon and Ikai thabi into small piecesHot and sweet Mairenhttp://chakhum.e-pao.org?name=Hot+and+sweet+Mairenhttp://chakhum.e-pao.org?name=Hot+and+sweet+MairenSat, 10 Oct 2009 18:03:06 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/mairen_thongba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/mairen_thongba_large.jpg'/></a></p>Wash the pumpkin well and dry it with a clean kitchen towelHeinou Thongbahttp://chakhum.e-pao.org?name=Heinou+Thongbahttp://chakhum.e-pao.org?name=Heinou+ThongbaMon, 05 Oct 2009 04:49:38 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Heat the oil in a pan/wok, fry the Tejpatta, Maroi Napaakpi, Jeera, Kali Jeera and Meethi, toss it properly (do not stir using spatula) and add the Mangoes and Green ChilliesChicken Kangsoihttp://chakhum.e-pao.org?name=Chicken+Kangsoihttp://chakhum.e-pao.org?name=Chicken+KangsoiSun, 04 Oct 2009 19:29:05 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/yen_kangsoi_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/yen_kangsoi_large.jpg'/></a></p>Put all the ingredients in a pressure cooker except tomatoYongchaak Singjoohttp://chakhum.e-pao.org?name=Yongchaak+Singjoohttp://chakhum.e-pao.org?name=Yongchaak+SingjooMon, 21 Sep 2009 16:02:23 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>1Usop Singjuhttp://chakhum.e-pao.org?name=Usop+Singjuhttp://chakhum.e-pao.org?name=Usop+SingjuSat, 12 Sep 2009 06:02:46 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/usop_singju_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/usop_singju_large.jpg'/></a></p>In a big plate keep all the ingredients separately after cutting it let it dry for sometime (it should be dry and not soggy)Sangom Kheerhttp://chakhum.e-pao.org?name=Sangom+Kheerhttp://chakhum.e-pao.org?name=Sangom+KheerFri, 21 Aug 2009 17:20:14 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/kheer_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/kheer_large.jpg'/></a></p>1Shuktanihttp://chakhum.e-pao.org?name=Shuktanihttp://chakhum.e-pao.org?name=ShuktaniSun, 26 Jul 2009 14:13:41 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/suktani_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/suktani_large.jpg'/></a></p>Step 1: Cut the Nomangkha Manaa into small pieces Step 2: Heat some oil in a frying panSougri Thongbahttp://chakhum.e-pao.org?name=Sougri+Thongbahttp://chakhum.e-pao.org?name=Sougri+ThongbaSun, 26 Jul 2009 14:04:08 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/sougri_thongba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/sougri_thongba_large.jpg'/></a></p>Boil the water in a deep pan, put the Green Chillies, Maroi Napaakpi and Bori in the boiling waterMayan Mayan Chamfuthttp://chakhum.e-pao.org?name=Mayan+Mayan+Chamfuthttp://chakhum.e-pao.org?name=Mayan+Mayan+ChamfutTue, 02 Jun 2009 06:16:44 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/mayan_chamfut_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/mayan_chamfut_large.jpg'/></a></p>Pressure cook all the ingredients, whistle it 2 times and take out the pressure manuallyChahou Kheerhttp://chakhum.e-pao.org?name=Chahou+Kheerhttp://chakhum.e-pao.org?name=Chahou+KheerSun, 31 May 2009 08:04:22 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Boil the milk in a pressure cookerLuhongbagi Plawhttp://chakhum.e-pao.org?name=Luhongbagi+Plawhttp://chakhum.e-pao.org?name=Luhongbagi+PlawSun, 31 May 2009 06:45:34 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Heat the oil in a pan, fry the Maroi/onion & Jeera after stirring it twice or thriceKang Khichrihttp://chakhum.e-pao.org?name=Kang+Khichrihttp://chakhum.e-pao.org?name=Kang+KhichriSun, 31 May 2009 06:41:13 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/khichri_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/khichri_large.jpg'/></a></p>Heat the oil in a pan fry the Red Chilli Pepper, Tejpatta, Maroi/onions and Jeera stir it twice or thrice and add the Hawai and Turmeric powderUchi Manaa Kanghouhttp://chakhum.e-pao.org?name=Uchi+Manaa+Kanghouhttp://chakhum.e-pao.org?name=Uchi+Manaa+KanghouTue, 26 May 2009 14:25:36 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/uchimana_kanghou_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/uchimana_kanghou_large.jpg'/></a></p>Heat the oil and fry the MangalSagol Hawai Angoubahttp://chakhum.e-pao.org?name=Sagol+Hawai+Angoubahttp://chakhum.e-pao.org?name=Sagol+Hawai+AngoubaFri, 15 May 2009 19:16:55 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/sagolhawai_white_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/sagolhawai_white_large.jpg'/></a></p>Pressure cook the Sagol Hawai and Green Chillies and whistle it 3 timesMaroi Bori Thangjinghttp://chakhum.e-pao.org?name=Maroi+Bori+Thangjinghttp://chakhum.e-pao.org?name=Maroi+Bori+ThangjingFri, 15 May 2009 19:10:00 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/maroi_bori_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/maroi_bori_large.jpg'/></a></p><p> Heat the oil in a panTharoi Thongbahttp://chakhum.e-pao.org?name=Tharoi+Thongbahttp://chakhum.e-pao.org?name=Tharoi+ThongbaSat, 02 May 2009 07:56:55 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/tharoi_thongba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/tharoi_thongba_large.jpg'/></a></p>Pressure cook the Tharoi, Potato, Loklei, Chillies, Muthrubi, Ngari (kept inside a small steel vessel not to get dissolved in the water) and whistle it 2 timesMaroi Nakuppi Pakourahttp://chakhum.e-pao.org?name=Maroi+Nakuppi+Pakourahttp://chakhum.e-pao.org?name=Maroi+Nakuppi+PakouraSat, 02 May 2009 06:22:44 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/pakora_thongba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/pakora_thongba_large.jpg'/></a></p>Mix Besan, little Chilli powder, little Turmeric powder, Maroi Nakuppi/Spring onion, salt and a pinch of Sodium Bicarbonate make it into a fine batterPulei Irombahttp://chakhum.e-pao.org?name=Pulei+Irombahttp://chakhum.e-pao.org?name=Pulei+IrombaSat, 02 May 2009 06:06:48 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Pressure cook the Yongchaak, Pulei, Loklei and Mangal Atingba and whistle it once (do not peel the Potato otherwise the vitamin content will go off with the skin)Mangal Ootihttp://chakhum.e-pao.org?name=Mangal+Ootihttp://chakhum.e-pao.org?name=Mangal+OotiFri, 17 Apr 2009 19:12:22 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/mangal_ooti_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/mangal_ooti_large.jpg'/></a></p>Put the Mangal and Green Chillies in a pressure cooker and whistle it 4 timesLaphoo Irombahttp://chakhum.e-pao.org?name=Laphoo+Irombahttp://chakhum.e-pao.org?name=Laphoo+IrombaFri, 17 Apr 2009 18:44:03 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/laphoo_iromba'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/laphoo_iromba'/></a></p><p>Pressure cook the Laphoo, Mangal Atingba/Chahawai, dry fish/fried fish and Chillies in a pressure cooker and whistle it 2 timesYeroom Thongba(Egg Curry)http://chakhum.e-pao.org?name=Yeroom+Thongba%28Egg+Curry%29http://chakhum.e-pao.org?name=Yeroom+Thongba%28Egg+Curry%29Fri, 17 Apr 2009 18:13:26 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Boil the Eggs & the Potatoes, you can even pressure cook itKhamen hawaithrak ngouthonghttp://chakhum.e-pao.org?name=Khamen+hawaithrak+ngouthonghttp://chakhum.e-pao.org?name=Khamen+hawaithrak+ngouthongWed, 08 Apr 2009 18:04:45 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Heat the oil and fry the bori (in order to get a tender bori first dip the bori in the water for just 1 second and fry it)Sagol Hawai Thongbahttp://chakhum.e-pao.org?name=Sagol+Hawai+Thongbahttp://chakhum.e-pao.org?name=Sagol+Hawai+ThongbaWed, 08 Apr 2009 17:44:43 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/sagol_hawai_thongba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/sagol_hawai_thongba_large.jpg'/></a></p>Pressure cook the Sagol Hawai with the Green Chillies and the Ginger, whistle it 4 timesSoibum Pickleshttp://chakhum.e-pao.org?name=Soibum+Pickleshttp://chakhum.e-pao.org?name=Soibum+PicklesWed, 08 Apr 2009 17:30:09 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>We meiteis love Soibum ( fermented bamboo shoots ) but yes we just stick to just few preparation style,at present I stay away from home so new ideas always keep clicking when it comes to meitei cuisineSagol Hawai Kangsoihttp://chakhum.e-pao.org?name=Sagol+Hawai+Kangsoihttp://chakhum.e-pao.org?name=Sagol+Hawai+KangsoiSat, 28 Feb 2009 12:02:46 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Boil the coorect quantity of water in a pressure cooker without the lid add the Ngari, Maroi/Onion/Spring Onion, Red Chilli Pepper, Ngamu leirou/any dry fish, Ginger and boil it for 2-3 minsPaan Thongbahttp://chakhum.e-pao.org?name=Paan+Thongbahttp://chakhum.e-pao.org?name=Paan+ThongbaFri, 27 Feb 2009 16:23:50 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Pressure cook all the ingredients except Salt, Hawaijaar (if it's a fresh one), Pakhon & Coriander leavesKhamen Ashinba Athoombahttp://chakhum.e-pao.org?name=Khamen+Ashinba+Athoombahttp://chakhum.e-pao.org?name=Khamen+Ashinba+AthoombaFri, 27 Feb 2009 16:02:04 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Khamen_Athumba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/Khamen_Athumba_large.jpg'/></a></p><b>*For the Sugar Syrup*</b> Boil the water, add the Elaichi, Kali Jeera and the SugarYen Angouba (Chicken Fried)http://chakhum.e-pao.org?name=Yen+Angouba+%28Chicken+Fried%29http://chakhum.e-pao.org?name=Yen+Angouba+%28Chicken+Fried%29Sat, 14 Feb 2009 14:18:29 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/yen_anguoba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/yen_anguoba_large.jpg'/></a></p>Mix the Turmeric Powder, Coriander powder, Chilli powder Salt, 1/2 tsp Meat Masala, Green Chillies, U Morok, Ginger paste and make it into a fine paste, keep this asidePork Ataoba (Pork Fry)http://chakhum.e-pao.org?name=Pork+Ataoba+%28Pork+Fry%29http://chakhum.e-pao.org?name=Pork+Ataoba+%28Pork+Fry%29Sat, 14 Feb 2009 13:50:52 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/pork_angouba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/pork_angouba_large.jpg'/></a></p>Mix the Chilli powder, Meat Masala and Salt, set this asideMeitei Yen Thongbahttp://chakhum.e-pao.org?name=Meitei+Yen+Thongbahttp://chakhum.e-pao.org?name=Meitei+Yen+ThongbaSat, 14 Feb 2009 13:39:07 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/yen_thongba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/yen_thongba_large.jpg'/></a></p>Make a fine paste with the Ginger paste, Chilli powder, Turmeric powder, 1tsp Chicken/Meat masala, Coriander powder, Jeera powder, Salt and set it asideSanaa Thongbahttp://chakhum.e-pao.org?name=Sanaa+Thongbahttp://chakhum.e-pao.org?name=Sanaa+ThongbaSat, 14 Feb 2009 13:06:24 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/sanaa_thongba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/sanaa_thongba_large.jpg'/></a></p>Cut the Paneer into 1inch cubes and deep fry itNga Makok Ngoubahttp://chakhum.e-pao.org?name=Nga+Makok+Ngoubahttp://chakhum.e-pao.org?name=Nga+Makok+NgoubaSun, 08 Feb 2009 07:21:19 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/nga_makok_ngouba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/nga_makok_ngouba_large.jpg'/></a></p>Heat the oil in a pan/wok fry the Tejpatta, Onion, Jeera, Garlic, Ginger and stir twice or thrice, add the Nga Makok and keep on frying it until the colour changes from red to whiteYongchak Irombahttp://chakhum.e-pao.org?name=Yongchak++Irombahttp://chakhum.e-pao.org?name=Yongchak++IrombaSun, 08 Feb 2009 06:54:26 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/yong_iromba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/yong_iromba_large.jpg'/></a></p>Pressure cook all the ingredients (except the herbs), Ngari (inside a steel container or wrapped with an alluminium foil so that it doesn't get dissolved) whistle it onceNunga Soibum Mairenhttp://chakhum.e-pao.org?name=Nunga+Soibum+Mairenhttp://chakhum.e-pao.org?name=Nunga+Soibum+MairenSun, 01 Feb 2009 16:24:34 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/nunga_soibum_mairen_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/nunga_soibum_mairen_large.jpg'/></a></p>Wash the Nunga properly and soak it in the water for about 3 mins, strain it and set it asideSareng Thongbahttp://chakhum.e-pao.org?name=Sareng+Thongbahttp://chakhum.e-pao.org?name=Sareng+ThongbaSun, 01 Feb 2009 15:41:57 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/shareng_thongba_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/shareng_thongba_large.jpg'/></a></p><b>*For the paste *</b> In a bowl mix the Turmeric powder, Chilli powder, Coriander powder, Heiribob, Asafoetida, Maroi Napaakpi Maraa, Ginger paste, Green Chillies and little waterChanna Kanghouhttp://chakhum.e-pao.org?name=Channa+Kanghouhttp://chakhum.e-pao.org?name=Channa+KanghouSun, 01 Feb 2009 15:06:01 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/chana_kanghou_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/chana_kanghou_large.jpg'/></a></p>Pressure cook the Channa, Ginger, Green Chillies, Turmeric powder and some salt, whistle it 2-3 timesKelichannahttp://chakhum.e-pao.org?name=Kelichannahttp://chakhum.e-pao.org?name=KelichannaSun, 01 Feb 2009 12:30:17 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/keli_channa_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/keli_channa_large.jpg'/></a></p>Pressure cook the peas, whistle it twiceLaphoo Tharo Pakorahttp://chakhum.e-pao.org?name=Laphoo+Tharo+Pakorahttp://chakhum.e-pao.org?name=Laphoo+Tharo+PakoraSun, 01 Feb 2009 11:50:02 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/pakoura_jhaan_large.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/pakoura_jhaan_large.jpg'/></a></p><b>For the fritters</b> Add a pinch of Chilli powder, Turmeric powder, Cooking soda, Salt, Kabaa and Besan to the Laphoo Tharo mix it add some water and make a fine pasteLeibak Hawai thongbahttp://chakhum.e-pao.org?name=Leibak+Hawai+thongbahttp://chakhum.e-pao.org?name=Leibak+Hawai+thongbaSat, 31 Jan 2009 20:28:20 GMT<p><a href = 'http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'><img src='http://chakhum.e-pao.org/php/thumbnails/menu/zoom/no_picture.jpg'/></a></p>Remove the red outer cover of the groundnut (how much ever you can) wash it and ground it in a mixer (do not make it very powdery)