How to make Rildok – traditional Sherpa soup of smashed potatoes with tomatoes!

Hello all!

Today I am sharing the recipe of Rildok (Ruldok) or smashed potato soup. Rildok is a traditional Sherpa dish made from potatoes mashed to a pulp by beating or pounding it. We can find this dish in the villages and also in Boudha and Swoyambhu area of Kathmandu valley. It is getting more popular recently and is specially in demand during winter.

Traditionally, boiled potatoes were smashed or pounded in large wooden mortars to prepare rildok. These days many people use electric machine like hand blender and stone mortar. I stayed with a Sherpa family for 12 years.  And I used their large wooden mortar whenever I made rildok. I used to prepare it twice a month then. Today for this recipe also I am using a wooden mortar because my friend has recently purchased one especially to make rildok at her home. Now, let’s get onto the recipe of smashed potato soup (Rildok) with tomato broth.

Ingredients:

  1. 2 kg potatoes (small round potatoes preferable but you can use any types potatoes)
  2. Cooking oil 2 table spoon.
  3. 1 bunch fresh garlic leaves chopped
  4. Garlic chopped 1 table spoon
  5. 1 small bunch fresh cilantro chopped
  6. Tomatoes 50 grams chopped
  7. Green chills chopped 1 tea table spoon
  8. Salt to taste
  9. Turmeric powder as required
  10. Sichuan pepper (timur) to taste
  11. Water

Directions for tomato broth 

Step 1: First peel and mince garlic, chop fresh garlic leaves, green chillies, cilantro and tomatoes.

Step 2: Turn on flame and heat a shallow pot and pour cooking oil or butter into the pan. You can use any type of fat. Add all the chopped ingredients once the oil is hot and fry for a few minutes.

Step 3: After a few minutes of cooking, pour the drinking water and let it boil in small flame. The broth needs to be boiling when we prepare the potato balls to add to it. 

Directions for Smashed Potato 

Step 1: Wash all the potatoes and add into a big stock pot. Boil the potatoes. You can add a pinch of salt to the water to make it cook faster. This can be your first step while preparing rildok or you can boil the potatoes at the side as you are prepping for the tomato broth.

 

 

 

 

 

Step 2:  After the potatoes are boiled, strain immediately and peel the skin while it’s still hot. Spread the peeled potatoes on a large plate and let it cool.

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How to make Nepali-style donuts (doughnuts) at home?

Hello all,

Today I am sharing a recipe of how to make donuts at home. It is very easy to make. I made these donuts during lockdown when I had enough time to make different types of food. I used to cook new dishes every day as I could easily purchase ingredients in the grocery nearby my home. When I posted doughnut photo on my Facebook story, a friend of mine requested me to write its recipe that’s why I am sharing this recipe here. The waiting time for doughnut is about 6 hours so if you want to have it as afternoon snacks, you have to follow the dough preparation step in the morning.

Ingredients:

  1.  white flour (maida) 1 kg
  2. Eggs 3 whole
  3.  Warm milk 1 cup
  4.  Dry yeast 1 tablespoon
  5. Butter 4 tablespoon

Directions:

Step 1 : First take a bowl. Add the warm milk and  butter.

Step 2 : Add dry yeast and sugar.

Step 3 : Add eggs. Mix properly and cover the bowl.

Step 4 :  Let it sit for 15 minutes until froth or bubbles begin to form.

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Hand made beetroot pasta without machine with basil sauce.

Hello all from cuisine Nepal!

Today I am sharing a new recipe of homemade beetroot pasta with basil sauce. It is a very good combination and also good for health. I like its natural pink color. This is the first time I tried making pasta without a pasta machine. I made this pasta at my friend’s home who wanted to learn how to make pasta from scratch. I created this pink-colored beetroot pasta recipe myself through experimentation.

Ingredients for dough

  1.  White flour ( maida) 500gm
  2. Fresh beetroot 2 pieces
  3. Eggs 3 pieces
  4. Oil 1 tablespoon
  5. Corn flour as required

Ingredients for basil sauce

  1.  Fresh basil leaves 1 big bowl
  2. Cashew 100 gm pre-soaked
  3. Melon seed  20 gm pre-soaked
  4. Garlic chopped 1 teaspoon
  5. Butter 50 gm
  6. Cheese 50 gm
  7. Salt to taste

Directions:

For Pasta

Step 1: Wash and peel the skin of beetroot and chop them into small chunk. Step 2:  Add the diced beetroot in blender and grind them to a fine paste. Strain this to separate beetroot paste and juice. I only used the juice for pasta but you can also use the paste if you like. Step 3: Take a big bowl or any big container. Add flour and make a hole in the center. Step 4: Add eggs into the flour.  Step 5: Add beetroot juice over the flour.Step 6: Add 1 teaspoon oil. Now, knead the dough like regular chapati dough. Let it sit for 30 minutes. Wrap the dough in a clean plastic bag and let it sit in a fridge for an hour. You can use this time to prepare pastes for the sauce. Sauce direction begins from step 10.

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How to make fresh ground coffee (not instant) at home?

Hello everyone!

Today I am sharing today how to make fresh coffee like you find in proper coffee shops and restaurants at home.  Actually, this recipe was a request for my blog. That’s why I am writing this. I also drink coffee twice a day. I prepared this particular batch at my sister’s home on the weekend. I used the Jalpa Gold coffee found easily in market for this. This recipe is not for instant coffee like Nescafe but for roasted and ground coffee such as Jalpa gold. To learn how to make instant coffee easily at home, please visit my earlier blog at how to make coffee at home.

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I mostly use Jalpa gold to make coffee at home

I will be using a special coffee maker device for this recipe. These days, such steamers are easily available in the market at cheap price. They come in different shapes, sizes. I worked in a coffee shop in 2011 and I used a big coffee machine. I used to drink a lot of coffee I can’t imagine now. Sometimes I even drank 10 cups of coffee in a day! But no more. 2 cups should be the limit for all of us for a healthy, refreshing day. So, here we go.

Ingredients

  1.  Jalpa gold fresh coffee powder 4 tablespoon
  2. Sugar to taste.
  3. Milk 2 cups (optional according to your preference)
  4.  Hot water as required.

Equipment

  1.  Coffee steamer any that is available.
  2. Coffee whisk optional.
  3. Big bowl for boiling milk
  4. 4 cups to serve coffee
  5. a Spoon

Directions

Step 1: This is the coffee maker that I use which can be easily used on top of our regular gas stoves. Separate this espresso-maker into its three parts.

steamers like these are easily available in market nowadays. They are safe to use on top of our regular gas stove.

These are the three parts of the coffeemaker. The lower portion (left one) is for water. The filter or middle part is where the ground coffee goes. The upper chamber (right) is for the finished coffee.

Step 2: Fill the lower part of the coffee maker chamber with cold drinking water.

Step 3: Take the filter basket and fill it all the way with coffee grounds, make sure it is full. Press slightly using a spoon.

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How to make nettle soup (sisnu).

 

This is photo of my birthplace – the village Chheskam in Solukhumbu district

Dear  friends,

Hello from cuisinenepal !

Today I am sharing a very easy recipe of how to make nettle soup. Nettle soup is very simple which we can make without any oil or fat. It is a very popular dish in my village of Solukhumbu. I remember many years ago in my village when not everybody had a lot of green vegetables. Nettle was a few among the green vegetables that we could consume. These days everyone has a greenhouse. I feel a bit funny posting this recipe because I feel like every Nepali people know how to make nettle soup. These days we can also find nettle powder in the market. But the powder taste is totally different so for a more authentic taste, I recommend fresh nettle. I mostly serve the nettle soup with corn grit, another staple of my village.

Nettle soup with brown rice

 

Ingredients 

  1. One kg fresh nettle leaf
  2. Okra 200 gm
  3. 2 large spoon cornflour
  4. Water 4 cups
  5. Salt to taste
  6. Garlic crushed 3 to 4 pieces
  7. Sichuan pepper just a pinch

Preparation

Step 1 : First wash and drain nettle leaves. Remove older hardy branches if there are any. Step 2: Boil water in a deep pan or pressure cooker. Chop the okra into medium size pieces. When the water boils, add okra and nettles leaves. Let this cook until nettle leaves are soft in medium heat. Check periodically to see if the nettle leaves have gone limp or not. The water must be reduced to almost half in the boiling for the nettle to cook properly. When all of the leaves/branches of nettle are soft, mash the nettles with a spatula and add cornflour. This whole process may take upto an hour depending upon the type of pan and your heat. Step 3: You can also use a hand blender to mash which is much easier. Add Szechuan pepper (timur), salt and crushed garlic. If you like add some chilly. Mix well and remove from heat. Delicious and healthy nettle soup is ready. Tip: do not blend it in electric blender as the taste is somewhat not the same.

 

 

 

 

 

The healthiest momo: cabbage wrapped pork momo (dumpling)!

Hello all!

Today I am sharing a new recipe of cabbage wrapped pork momo (dumpling). Generally, we make dumpling wrapper from some kind of flour. But I’ve replaced that with cabbage wraps. I think it is an amazing combination. I made it on my weekend at my sister’s home who like pork. They say that this dumpling is particularly delicious because it is much more juicy. But you can also easily replace the stuffing with vegetables to make it a vegetable dumpling instead.

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Healthy cabbage wrapped momo makes you love momo that much more.

So, let’s start.

Ingredients for dumpling stuffing:

  1. Pork minced meat 1kg
  2. Chopped onion 500 gm
  3. Ginger garlic paste 2 tablespoons
  4. Spring onion 1 bunch chopped
  5. Fresh cilantro leaves 1 small bunch chopped
  6. Momo masala 1 spoon
  7. Turmeric powder half spoon
  8. Salt to taste

Ingredients for the wrapping

  1. One whole large cabbage weighing about 1 kg
  2. Toothpick (optional)

Clockwise: chopped onion, pork kima (minced pork meat), chopped spring onion, chopped cilantro leaves, ginger garlic paste

Directions:

Step 1: First, transfer all the ingredients of the stuffing onto a large bowl. I am using the momo steamer here to mix it.

All 8 ingredients for the stuffing in one bowl

Step 2: Mix them thoroughly. Since I am using the steamer to mix them, I transferred the mixed stuffing to another tighter bowl.

The stuffing is ready

Step 3: Now, boil the whole cabbage in a pot of water. The leaves will come out much easily once we boil it. It also becomes pliant and soft which makes it easy to wrap. Let it boil for 10 minutes. Step 4: Remove the boiled cabbage from the water. Allow it to cool enough that we can work with it. Gently peel off the cabbage leaves. Cut off the hard veins and parts as necessary.

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Nepali style homemade fermented radish and carrot pickle (mula ra gajar ko shisha achaar)!

Hello all!

Today I am sharing instructions about how to make preserved radish and carrot spicy pickle at home easily in a jar. It is also one of the favorite staff pick during our lunch time with rice and lentil dish. We can store this pickle for upto 6 months. Most of the year, I prepare such 5 to 10 kg of such pickles because everybody loves them. I have also prepared hog plum pickle upto 30 kg in a year. You can visit this link for that recipe. So, here we go instructions on how to make easy Nepali style jar pickle or shisha ko achar /सिसाको अचार . The ingredient quantity I present here can fill upto 3 large size jars so please be careful about how much you want to make.

Ingredients

  1.  White radish सेतो मुला 5 kg
  2. Carrot गाजर  2 kg
  3. Green chilly हरियो खोर्सानी 200 gm
  4. Mustard oil तोरी तेल 1 liter
  5. Mustard seed तोरिको दाना 200 gm
  6. Cumin seed जिराको दाना 50 gm
  7.  Garam masala 50 gm
  8. Coriander powder धनीया धुलो 50 gm
  9. Turmeric powder बेसार 50 gm
  10. Salt to taste

Instructions

We will need at least two days for this process. Step 1-3 needs to be done on day 1 and step 4 onward the next day.

Step 1:  Wash radish and carrot and put them in a large container. I have peeled some outer layer but it is not necessary.

Step 2:  Cut washed radish and carrot into cubical thin strips as shown below

Step 3: Now, we have to sun dry these diced carrot and radish for at least a day. In a nanglo or table or a large shallow container, place clean clothes towel, baking paper or clean paper. Then spread the radish and carrot above it. You can leave it out in the sun for one or more days depending on how strong the sun is. The cut pieces should be fairly light once it is dried. Transfer the dried pieces into a large container when you are satisfied with its drying in a day or two.

I spread them onto a table with a clean tablecloth on top (right). Make sure to spread them as thinly as possible to ensure good drying.

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How to make yellow laphing at home!

 Hello friends!

Today I am sharing recipe of one of my favorite food – yellow laphing. When I lived in Bouddha, I used to have it everyday. It is very famous in Bouddha and Swoyambhu area. It used to be found in those areas only in the past but nowadays we can find them almost everywhere. Laphing is a spicy and savory cold noodle dish made from white rice flour (maida). It is known as a Tibetan dish but has now become an integral part of food scene in Kathmandu. We can now find Laphing with a wide variety of taste and style. There are mainly white and yellow laphing. White laphing is easier to make and I have made it many times already. But I like yellow laphing more than white one. So, I am going to share the recipe of yellow laphing this time. This is also the first time I am using food color in my cooking. Usually I find cooking very easy but I found this yellow laphing to be a bit of work. But this was perfect for lockdown when I have so much time on hand. So, just a warning, if you also want to prepare this make sure you have plenty of time.

After hard work, my perfect yellow laphing.

Ingredients for dough for yellow laphing.

  1.  White rice four (maida) 500 gm.
  2. Clean water as required for kneading dough.
  3. Pinch of salt.

Ingredients for sauce.

  1.  Red chilly powder. If possible Thai chili crushed 200 gm.
  2. Oil 200 ml for the sauce.
  3. Olive oil as spread over the Laphing. Optional.
  4. Roasted sesame seeds 2 tablespoons.
  5.  Spring onion 1 small bunch for sprinkling over laphing.
  6. Garlic 1 small bowl around 200 gm.
  7. Ginger 200 gm.
  8.  Light soy sauce 3 tablespoons.
  9. Dark soy sauce 1 tablespoon.
  10. Bay leaves 4 to 5 leaves.
  11. Szechuan pepper (Timur) 1 tablespoon.
  12. Cinnamon  stick 3 pieces
  13. Dill seeds pinch of hand.
  14. Salt to taste.
  15. Vinegar 3 tablespoons.
  16.  Wai wai or instant noodles 1 packet. Optional depending on your preference
  17. Yeast or baking powder. Optional

Utensils required:

  1. You will need steamer of some kind. A dumpling steamer or a rice cooker steamer will do.
  2. Strainer or sieve.

Directions

Step 1: Add the flour in a large bowl and add salt. Knead the flour to prepare dough by mixing water slowly. Step 2: Cover the dough for 1-2 hours. I kept it for an hour. Now, uncover the dough. Pour water onto the bowl until the dough is fully covered. Begin mashing the dough with hand until the starch comes out and the gluten separates. Now, filter this mix through a sieve to separate the gluten with water. Step 3: Keep aside the milky white water that has remained after the filtering. Let it rest for 6 to 7 hours or overnight. Step 4: Now take the gluten that has remained in the sieve. Wash it with clear water for 2 to 3 times until the water comes out clear not creamy. You can add a pinch of yeast or baking powder to the gluten now. It is optional. Mix it well. Then keep this gluten aside for 15 minutes.

Step 5. heat the momo steamer. When the water starts to boil, steam the gluten for around 15 minutes. After steaming, chop it into small slices. And set aside. It will be required for our final step only.

Step 6: Now, back to our milky white water from step 3. By this time, a clear layer of water will have separated on top of the bowl. Slowly pour the clear water onto another bowl by tilting the bowl. It is not necessary to remove all the water. Remove as much clear water as possible. This water is not needed anymore. Stir the remaining batter well so that it has thick consistency.

Step 7: Now, add a half tablespoon turmeric powder to this mix. You can also add yellow food color. Or any other food color at this step. Mix well. Now, this starch batter now also needs to be steamed. Step 8:  Add some little oil in a plate or shallow bowl. Pour 1 scoop of the starch batter onto the plate. Heat the momo steamer and bring water to boil. When it is boiling, place the plate with the starch batter inside the steamer. Cover and steam for 2 to 3 minutes. When you see bubbles, it means that it is cooked.

Step 9: When it’s cooked, take out from steamer. Our laphing is almost done. Now, go ahead and do similar process for the remaining batter. I used 2 food colors blue and green as you can see in photos. But it is just for show and optional. It might be difficult to remove the laphing from the plate so use a cake spatula, knife or thin spoon if the laphing is sticking to the plate. Spread olive oil lightly over one laphing before putting another on top of it to prevent them from sticking to each other. As you can see all laping is ready. Transfer them all in plates.

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Momo (dumpling) without steamer.

I have been experimenting in my kitchen with limited resources during this lockdown. So here is another product that I am happy with. I wanted to have momo for dinner but I don’t have a momo steamer. So, I decided to be a little inventive. I not only had steam momo but also kothe (brown on one side steam on the other). And then I also had soup. So here is the recipe for 3 different styles of momo during lockdown when you don’t have a proper dumpling steamer or momo bhada.

Ingredients for dough

1. 3 cups of white flour (maida)

2. Water as required

3. A pinch of salt pinch

Instructions for dough

Add flour in a large bowl and add salt. Mix well and add water and knead the dough. After kneading, cover the dough with clean cloth or wrap plastic bag. Let is sit for 30 minutes.

Ingredients for vegetable momo stuffing:

1. Paneer ( cottage cheese) 200 gm.

2. Cabbage 200 gm.

3. Carrot 200 gm.

4. Onion 2 piece.

5. Garlic 3 pieces.

6. Ginger 1 small piece.

7. Spring onion 1 bunch if possible.

8. Oil or butter 2 tea tablespoon.

9. Salt to taste.

10. momo masala 1 tea tablespoon.

11. Green chilly 3 pieces.

Instructions for stuffing

Step 1. Heat pan and add oil or butter. When it heats up, add onion, garlic, ginger and chilly. Step 2. Fry until light brown. Add chopped cabbage, chopped carrot, and fry for 5 minutes. Add momo masala, salt, and then add grated paneer. Step 3. Remove from heat and mix well. Let it cool. Step 4. On a flat surface, roll the dough into a thin sheet. Make circle shape for wrappers by cutting with a cup. Step 5. Now, add the stuffing onto the wrapper and pinch to make dumpling shapes as you like. Here’s a video to illustrate how to wrap momos if you are a beginner.

Step 6. Now to cook it, this is my setup. Because I have a steamer basket from a rice cooker, I used that. I put some water in a frying pan and then added my momo on the steamer basket. I then put the steamer basket on top of the frying pan. Then I covered it with a lid. The photos make my setup clear. Steam the momo for 10 to 15 minutes or until the dough becomes soft.
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Thukpa (rice noodles) from scratch for a rainy day!

This recipe is most suitable for  current time when we are all locked down in our homes with so much time. So this is one of my lock down recipes.

When the weather is chilly,  I think this simple vegetable noodle soup is a healthy dinner option. I tried making my own thukpa for the first time and I found it to be better than ready-made noodles. I used stuff that I have available in my kitchen. That is why I am sharing it with you all. Give it a try. It’s easy, healthy and will help you pass the time too.

Ingredients for the dough:

* 2 cups white flour
* 2 eggs
* 200 ml water
* A pinch of salt
* Oil 2 tea tablespoon.
Ingredients for the soup:
* Oil 2 tea tablespoon
* Carrot 1 small piece
* Broccoli 1 piece
* Fresh green peas 100 gm
* ginger 1 small piece
* Garlic 3-4 pieces
* Onion 1 small piece
* Green chilly 3 pieces
* Tomato 4 pieces
* Turmeric powder 10 gm
* Salt to taste
Directions for the noodles
Step 1. Add flour in a large bowl and add eggs, oil, and salt. Knead the dough like regular chapati dough. Cover the dough. Let it sit for 30 minutes. Use this time to wash and cut the vegetables into thin slices.

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