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.

Continue reading

Advertisement

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.

00100lrPORTRAIT_00100_BURST20200516124754630_COVER

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.

Continue reading

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.

Continue reading

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.
IMG_20200417_173007

Continue reading

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.

Continue reading

How to make Ema Datshi (Bhutanese chillies & cheese dish)!

Hello dear all friends!

Picking Shitake mushroom with friends.

After long time I am back again with a new recipe. This is called Ema Datshi and it is a very popular Bhutanese dish. I used to make it all the time when Neera sister was still in our office. She is from Bhutan and she loved this dish. This recipe I am presenting is slightly my own style.  I remember best sister Neera whenever I make this dish.  Last week, I went to visit my friends in Godawari. That time we had lot of fun visiting farm. We also picked up Shitake mushroom. I was thinking of making Ema datshi.  When I was back home, I made this dish with plain rice. I think it tastes better with red sticky rice. It just so happened that my friends had bought red peppers from Bhutan so I could make this dish in my home and office.

It is simple and quick. It is quite hot spicy but tastes amazing. This cheese based recipe is full of surprises.

Ingredients

  1.  Red large chilly around 25 gm if dry (my friends brought special from Bhutan in this photo)
  2. Any type of fresh mushroom 200 gm
  3. Potatoes 2 pieces
  4. Amul or any butter 100 gm
  5. Cheese 200 gm (which can be melted)
  6. Water 1 cup
  7. Salt to taste

Directions

Step 1. If red chilly is dry, you can soak for 30  minutes before cooking Continue reading

How to Make Home Made Chicken Chilly Momo (C Momo)?

Hello all friends!

Today I am sharing recipe of how to make home made chicken chilly momo (chilly dumpling). If you are thinking what to make for khaja (snacks) any time, we can make many items even from momo like steam momo, kothe momo (browned on one side), fried momo and chilly momo. The filling mixture can also be as different as you like. Here for this recipe, I am using mince chicken meat. You can serve for your special  guests and friends. If you are thinking to make something new, quick and easy, make this. I really enjoy making this dish. It looks so nice too.

Ingredients  

  1.  White  flour 1 kg
  2. Water as required for kneading dough
  3. Dice cut capsicum 200 mg
  4. Dice cut red onion 200 gm
  5. Dice cut tomato big 200 gm
  6. Dark soy sauce 2 tbsp
  7. Salt to taste
  8. Black pepper 1/2 tbsp
  9. Red chilli paste 1 tbsp
  10. Coriander leaves or spring onion for garnish

Mixture for filling

  1.  Mince chicken breast  500 gm
  2. Red onion 250 gm
  3. Butter 200 gm
  4. Meat masala 50 gm
  5. Ginger garlic paste  100 gm
  6. Coriander leaf 1 bunch 50 gm
  7. Salt to taste

Direction for dough

First take a medium large container and mix the flour and water very well, knead and keep adding water until you make a pretty smooth ball of dough. Then knead the dough very well until soft.  Now leave your dough in the pot or wrapping by cling film foil. You shout not let the dough dry out, or it will be hard to roll so always cover it with plastic or foil.2.

Directions for mixture

Take a bowl and add the chicken mince. You can chop chicken breast by hand if you prefer. But its easier to buy the minced meat in market. I also bought minced meat in a market for this particular blog post. Add all the above mentioned ingredients for mixture except butter.Now heat a pan and melt the butter. When it melts, add it in the above the mixture and add the salt. Mix all the ingredients properly by spatula or hand. If you are using hand you should wear gloves. 3. Directions for making Momo

Place the dough on large chopping board and use rolling pin to roll it out quite thinly. Cut out small circular dough by a sharp edged bowl or glass. Put the momo filling in center and start wrapping up those momos. Pinch the edges of the dough together from one side, and you should continue pinching around the circle little by little, keeping your thumb in place , and continue along the edge of the circle  with your finger grabbing the next little piece of dough.4 Directions of deep fry momo:

Heat oil in medium heat. Add momo one by one into hot oil until they turn golden brown. Remove momo from the oil after they turn golden brown. 5. Directions for frying with vegetables

Heat a large pan and add oil. Don’t add too much oil because it is already deep fried. Once the oil heats up, first add chopped onion, and then fry for a few minutes. Then add chopped capsicum and chopped tomatoes. Fry for a few minutes and then add fry momo. Stir well. Then add soy sauce, salt and sprinkle black pepper.

Add sprig onions or freshly chopped onion leaves.

 

The chicken chilly momo is ready. Enjoy hot!

Save

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 pancake (Riki kur/aluroti) With green chilly sauce.

Potato pancake is a popular heavy Sherpa dish, and is often served to honored guest. It is made up potatoes, eggs and flour and normally eaten with green chilly sauce. Traditional Sherpa sauce is prepared by using sour cream (Yak cheese). If you do not have sour cream, you can use mayonnaise sauce.  It is easy to make, delicious, and wholesome in taste.

Equipment Needed:

  • Grater
  • Wire whips
  • Big spoon
  • Spatula
  • Pan

Ingredients:

  • Potato 5kg
  • Flour  1cup
  • Egg 3 piece
  • Butter as required
  • Oil for spread as required
  • Salt to taste

For chilly sauce

  • 100 gm fresh green chilly
  • 100 gm spring onion
  • Sour cream (or mayonnaise) 100gm
  • Salt to taste

Direction

Using a peeler, remove the skin from potatoes and place in a large metal bowl. Wash the potatoes. Using a grater shave the potatoes into a frothy pulp while being careful not to cut your hands. This can also be done with a blender. But it basically depends on whether you want to retain the juice or not.

Peel and wash the potato.

Grate the potato by using grater. But I prefer to use my own homemade grater, which is safer. I made a lot of holes in a steel plate by using fork.

Grating the potato.

Add flour to the potato pulp. Ensure that the batter isn’t too sticky. Mix egg and salt, and whisk well.

After grating potato

Heat a pan in medium heat and spread butter or oil in pan and place a generous amount of batter on the pan. Continue reading

How to make Khapse (Sherpa pastry)

Khapse is a deep fried pastry prepared most commonly at Losar, but also sometimes on other special occasions like (Sherpa wedding). There are a whole bunch of different kind of Khapse. I am using mango powder in my recipe as it gives a natural color and little bit sweetness. I have also used coffee mate which is like cream powder and makes the Khapse all the more tasty. 

Ingredients

Preparation Time: 2 Hour

  1. Flour 2 kg
  2. Butter 500gm
  3. Milk one liter
  4. Mango powder juice or icing sugar 150gm
  5. Coffee mate 50gm
  6. Oil  for deep frying

Preparation Steps:

Step 1

Warm  the milk. Add butter and coffee mate. Let butter melt. Do not boil the milk. If you boil the milk it will cook the flour so just make a warm.

Clockwise: No 1 warming milk, 2 butter, 3 add butter 4  butter melts

Step 2

Add flour in a mixing bowl, add mango juice powder and mix well.

first add flour, add powder juice,add warm milk with melted butter and make a dough.

Step 3

Mix and knead the dough until smooth. Keep aside (preferably in sunlight) for 15 minutes. Do not forget to wrap the dough with clingfilm foil.  After 15 minute cut the dough small pieces .

After  15 minutes, dough is ready to be cut.

 Step 4
Continue reading