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.


  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

How to make Mutton Biryani!

Hello dear all friends!

Today I am sharing new recipe of how to make Mutton Biryani. It is very famous. I prepared this biryani once and all of my friends loved it.  People think that it might be hard to make biryani but it is really simple. Follow this easy step-by-step recipe to make mutton biryani easily.


  1.  Mutton 1 kg with bone
  2. Boiled egg 3-4 pieces
  3. Cooked rice 2 large bowl
  4. Oil or butter 2 tbs
  5. Tomatoes 500 gm
  6. Bay leaves 4-5
  7. Ginger garlic paste 2 tbs
  8. Green cardamom (sukmel) 5 pieces
  9. Cinnamon stick 2 large pieces
  10. Cumin powder 1/2 tbs
  11. Coriander powder 1/2 tbs
  12. Turmeric powder tbs
  13.  Red chilly powder 1/2 tbs
  14. Salt to taste
  15. Water as required
  16. Coriander leaf for garnish


Step 1. Turn on flame  and heat the oil in a pressure cooker.  Add chopped onion, bay leaves, green cardamom, cinnamon stick. Fry until light brown. Add turmeric powder and mutton pieces. Stir and fry the mixture.

Step 2.  When the mutton is frying, cook rice in rice cooker adding a pinch of salt. As water starts to come off from the mutton while frying, add red chilly powder, cumin powder, coriander powder, salt,  ginger garlic paste and chopped tomatoes. Mix well. Step 3.  Add water and put on the pressure cooker lid. Cook in low flame for 1 whistle and let it whistle until the sound stops. When the pressure is off, open the lid.


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.


  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


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