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My recent trip to Makhel Village, Tadubi, Mao reaffirms the blood brotherhood between the Meetei and the Mao/Nagas.

The departure stone standing still is the living example, which are being protected by the Makhel Village Chief and residents.

NGANUM (STEAMED SPICY FISH)Ingredients: Bao(type of fish), Mixed species, Maroinapakpi (Allium Odorum), Chilly, Tamaric leaf(yainganglaa), Banana leaf, Fermented fish Method: Hours of preparation: - 30 mins* Cooked Bao(type of fish) in plain water for 5 mins.

Innovative youth society’s chinjak festival RECIPES OFSELECTED MANIPURI FOODSKABUI MATHELSHANSHA APHUBA (BEEF SALAD)Ingredients:- Beef, Ginger, Garlic, Chilly, Oil METHOD:* Boil the beef.* Cut in a smaller size after boiling and fry for 10 mins or till it becomes hard.* Add the chutney(made of chilly, ginger and garlic)* Mixed well and ready to serve.

Masigi maram asi akhang ahei kayagi mot loubada, matam aswaida amadi masigi hek thangnaba anganba matam swaidagidi, Kangleipak (Manipur) asi British Paramouncy ga yamna naksinnaba houkhiba amadi Military gi oiba mari leinarakpana Britishna Kangleipak (Manipur) asibu Protectorate nattraga makhoigi makhada leiba Buffer State ama oina leirambagi oigani haiba asini.

Masigi makha taaba Ningthourol singdasu British ki Crown asi asum yaore.

Maramdi masiga mari leinaba ariba Puya “Fiyan Puya” da pallamba Ningthourol singna sijinnaramba ngallingei matamgi firal gi maong matou fajana palli.

Hairiba Lairik asida yumfam oiraga matam amagi Pandit Achouba oiramba lai-oikhraba Ngariyambam Kullachandrana louthoklaga khutyek oina ariba matamgi Firal sing asi yekthoktuna tungi meerolgi damakta thambirammi.

Madu oidunasu Lamdam asigi Ningthourolsing na magi magi matam gi leipak ngakpada sijinnaramba Firal leirammi haiba sidi kakpa yaararoidaba wafamni.

Hairiba Seminar asidagi yumfam oiraga makha tarakpada thengkhang kayarakta Leipak asigi maming leiraba Akhang ahei kayamarumga amuk kupthana neinaraba matungda fanglakkhiba finding sing adudagi yumfam oiduna resource person singna pibirakpa makhoigi Data amadi Report sing aduda yumfam oiraga machakhaina IPSA na taasin khomjinjaduna puthokkdouriba Lairik amani “FIRAL”.

Pikcharabasu ireipak Kangleipak asi singthabagi loiba nairaroidaba wari singbulna pik thanduna leiriba lamdam amani haibada haimanba thokloi haina IPSA na loujei.

The water should be 2:1 of soyabean.* When it reach the boiling pt, i.e 100°C lower the flame and keep boiling till it is cooked.[N.

B:- The water should be according to the preference of the individual 1kg of soyabean can served 20 person.]ATINGBA (RICE BEER)Ingredients:- Chakhaocheng (Black rice), Water, Phoumaton METHOD: Hour of preparation - 2/3hrs* Soak the rice and drain the water before the rice began to flower.* Dry the rice and grind till fine flour /powder.* Bring the water to boil and add the rice powder/flour and stir it.* And set aside for 24hrs.* Add more water, keep aside in cold place.[Tips : In summer it can be consumed in 3 days whereas in winter 1 week.]THAMBOU SINJU (LOTUS ROOT/ STEM)Ingredients: Thambou (lotus stem), Cabbage, Thoiding, Beson, Nagri(fermented fish), Chilly, Maroimachal, Tokningkhokmara(Houttuynia Cordata), Phakpei Method: * Slice the lotus stem, cabbage and mixed well.* Mixture of slice lotus stem, cabbage, and also add all the spices (i.echilly,maroimachal etc…..).* Then add fermented fish ,salt to taste and thoiding* Mixed all together.* And served well with a glass of tea.

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