To study the nutrients present and their health benefits in various traditional food of manipur and nagalaind
Answers
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 ensaang or athongba, flavored with dried or fried fish; stir-fried vegetables called kanghou; and a spicy item, which could be morok metpa (a chilli paste), iromba (boiled and mashed vegetables with chilli and fermented fish), or singju (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called maroi. The base and essence of Meitei cuisine is the fermented fish called ngari. Several dishes of meat include Yen thongba,Nganu thongba,oak thongba, San thongba, etc. cooked with unique recipes.
Pork with freshwater snails
A side of steamed (a-ngaanba) or boiled vegetables with a hint of sugar (cham-phut) 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 of the vegetables follow after that. Oil is sparingly used in most of the main stews but the sides of kanghou (stir-fried spicy vegetables) and bora (fritters) make up for that. Fish is also a staple, and appears in every meal, either as ngaari or as roasted or fried pieces. While fish is an essential part of the diet, due to increasing prices, fish curry is prepared only occasionally, or during feasts. The Meiteis live in the valley of Manipur where freshwater fish from lakes and rivers and ponds had been plentiful until recent times. While part of the cuisine has some influences from the cuisines of Southeast Asia, East Asia, Central Asia, Siberia, Micronesia, Polynesia as well as from Assam and West Bengal, the essence remains distinct from any other.
Basic diet
The staple diet of Manipur consists of rice, fish, large varieties of leafy vegetables (of both aquatic and terrestrial). Manipuris typically raise vegetables in a kitchen garden and rear fishes in small ponds around their house. Since the vegetables are either grown at home or obtained from local market, the cuisines are very seasonal, each season having its own special vegetables and preparations. The taste is very different from other Indian cuisines because of the use of various aromatic herbs and roots that are peculiar to the region and list of these aromatic herbs and roots are listed below
Explanation:
MARK ME AS BRAINLIST
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