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 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.

 

 

 

 

 

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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How to make Aloo Tama (Potato with Bamboo Shoot Curry)

Hello all!

Today I am sharing the recipe for aloo tama or potato with bamboo shoot curry. It is very famous and popular in Nepal.  I have two methods to cook the bamboo shoots. Today I am showing you the easy process. The final curry is a little sour and really yummy. One of my friend requested me to write this recipe. So, here we go!

Organic mix beans from Khotang village

Organic mixed beans from Khotang village

Ingredients

  1. Black eyed beans  (Soaked overnight )1/2 kg
  2. Boiled potato 1kg
  3. Bamboo sho0t (tama) 500gm
  4. Onion chopped 30gm
  5. Tomato chopped 500gm(about 8-10 pieces)
  6. Ginger Garlic paste 2 tbsp
  7. Oil 50ml
  8. Salt to taste
  9. Turmeric powder 1/2 tbsp
  10. Cumin powder 1/2 tbsp
  11. Red chili powder 1/2 tbsp
  12. Garam masala 1/2 tbsp
  13. Water as required
  14. Green coriander chopped for garnish

Preparation

  1. Soak the black eyed beans in water one day or over night.

Soaked over night black eye beans.

Black eyed beans soaked overnight

2. Boil the potatoes and peel nicely. Dice them and set aside.

Boiled potatoes.

Boiled potatoes.

Bamboo shot

Bamboo shoot

3. Chop coriander and set aside.

20170109_1548124. Now heat oil in a presser cooker or saucepan. When oil starts to smoke, add chopped onions and fry until it becomes golden brown in color.20170113_115120 Continue reading

How to make Lima Bean with Potato Broth Soup?

Hello dear friends!

Today I am sharing recipe for a particular chowder soup. Chowder are chunky, hearty soups that are full of good things and many times they are more like stews than soups. Many chowders are simply cream soups or puree soups that are not pureed but left chunky. Most of them are based on fish or shellfish or vegetables, and most contain potatoes and milk or cream.  I think its generously heavy soup. I learnt this particular soup recipe from a friend. When I tried the soup for the first time, it was so good. Then I thought I should share this recipe. We don’t get to buy lima beans that much in Nepal. The photos I am sharing are lima beans which I planted myself in the office.

Fresh lima beans from our rooftop kitchen garden.

 

Ingredients

  1. Lima bean 100gm
  2. Potato 100gm
  3. Garlic chopped 1tsp
  4. Milk 1 cup
  5. Fresh cream 100ml
  6. Butter 2tsp
  7. Crushed pepper(marich) 1/2tsp
  8. Salt to taste

Preparation

First wash and peel the potato. Take out the skin of lima bean.

Fresh Lima bean.

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How to make Green Momo Dumpling with Soup (Jhol Momo)!

Hello, all my dear friends!

Today I am writing a recipe about green colored dumpling with soup which is good for this cold cold winter. Its very easy to prepare. We can make dumplings of different colors by using various vegetables. I am using spinach leaf here to give nice green color to my dumplings.

Ingredients for green colored dumpling!

For dough

  • Flour 4 cups
  • Spinach leaf 2 bunch
  • Whole egg 2 pieces
  • Salt 1 pinch
  • Sunflower oil 1 tablespoon

For filling mixture

  • Chicken minced  500gm
  • Fine chopped 3 whole onion
  • Garlic ginger paste 2 tablespoon
  • Salt to taste
  • Momo masala 1 tablespoon

For dumpling soup 

  • Ginger fine chopped
  • Garlic fine chopped
  • Butter or oil 200ml
  • White flour 2 tablespoon
  • Salt to taste
  • Vegetable stock or chicken stock 2 liter
  • Mix dried herbs(basil, rosemary, thyme, oregano etc)

Preparation

Choose only leaves of the spinach and wash thoroughly. Blanch the spinach leaves for 1 minute in salted water and then blend well in blender to get a green paste. Knead dough with white flour, green spinach paste, salt, oil and egg.  Wrap this dough in clingfilm paper or plastic and keep aside.

collagecollage

Now let’s prepare filling mixture for the inside of dumpling. I bought chicken minced meat in market, but if you prefer you can make minced meat at home. Let’s add this chicken minced meat in a bowl and add fine chopped onion, ginger garlic paste, salt and momo masala. Mix well. Our filling is ready.

collage

Now take dough and cut small pieces and make round roll as illustrated in the pictures below: Continue reading

How to make potato with leek soup

Hi all!

I am  writing recipe here for potato with leek soup. I like my soups to be more thick and creamy. I think the more soup we eat, the healthier and fitter we will be. I also like to have differed kinds of soup. Sometimes I like to cook broth and clear soups. We can have soup for dinner, lunch and snacks.

Potato with Leek Soup Ingredients

  1.  Leek — 1 whole bunch
  2.  Potato — 200gm
  3. Butter — 100gm
  4. Fresh Cream — 50gm
  5. Milk — 1 cup
  6. Salt to taste

Preparation

First cut the leeks in half, place the leafy green part aside. Some people don’t use the leek greens, but I like to use the whole leek. The greens give a nice color. Wash both parts properly.  Wash potatoes.

Cut the potato and the leek into small pieces and put into separate bowls. You don’t need any garlic or onion, because if you add garlic you don’t get the leek’s flavor.

Heat pan and add  butter. First fry the leek for a few minutes.  Add potato and fry for few minutes until it turns brown.

Once the leek and potato are browned, add milk and let it boil a few minutes. Now add the green leek tops and boil for another moment.

Once the milk has boiled for a few minutes and everything is cooked, place in a blender and blend. Be careful because it is hot. Add salt and fresh cream, and your soup is ready to eat. Enjoy!