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.
- 2 kg potatoes (small round potatoes preferable but you can use any types potatoes)
- Cooking oil 2 table spoon.
- 1 bunch fresh garlic leaves chopped
- Garlic chopped 1 table spoon
- 1 small bunch fresh cilantro chopped
- Tomatoes 50 grams chopped
- Green chills chopped 1 tea table spoon
- Salt to taste
- Turmeric powder as required
- Sichuan pepper (timur) to taste
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.
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.
- Mutton 1 kg with bone
- Boiled egg 3-4 pieces
- Cooked rice 2 large bowl
- Oil or butter 2 tbs
- Tomatoes 500 gm
- Bay leaves 4-5
- Ginger garlic paste 2 tbs
- Green cardamom (sukmel) 5 pieces
- Cinnamon stick 2 large pieces
- Cumin powder 1/2 tbs
- Coriander powder 1/2 tbs
- Turmeric powder tbs
- Red chilly powder 1/2 tbs
- Salt to taste
- Water as required
- 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.
Hello dear friends!
Today I am sharing a new recipe – how to make Nepali style pickle (achar). It can be served as a side dish. All my friends have liked this pickle the most. We can serve with beaten rice, poori tarkari, selroti etc. Generally, I serve this pickle with rice (dal bhat). We can find the ingredients for this anytime anywhere. It is really simple to make. I hope you enjoy this recipe too.
ingredients required for the pickle
- White or red radish 200gm (मुला)
- Local or any type cucumber 200 gm
- Cherry tomatoes (or any other ripe tomatoes) 200 gm
- Fresh green chillies 3 pieces chopped
- Lemon 2 pieces
- Sesame seed 100 gm (तिल)
- Salt to taste
- Fenugreek seed half tablespoon
- Cilantro 1 bunch for garnish (धनियाँ)
Step 1. First wash radishes, cucumber properly and chop into small same sized pieces. Step 2. Take a container and put all the chopped radish and cucumber into it. Spray half a tablespoon salt over the chopped cucumber and radish. Cover the container and leave aside for one hour until all the vegetable water comes out. This will stop your pickle from being watery and soggy. Step 3. Take tomatoes and fine chop them. Cook the chopped tomatoes with a cup of water until cooked. After cooked fully, the tomatoes looks like tomato paste as shown in the photo below. Continue reading
Today I am writing a recipe which I think is very Nepali. This is how to make Lapsiko achar (लप्सीको अचार) or hogplum pickle. Achar is like sauce or something spicy which accompanies the mains in Nepali cuisine. Lapsi is found easily in Nepal during monsoon season. It tastes sweet+sour and is mouthwatering. I tasted this particular lapsi dish for the first time in Bhadaure village of Pokhara when I went there with my dZi team. Bhadaure is a beautiful Gurung village. We received a warm welcome with Tika and flower from the locals. Everything there was local organic delicious food. I specially liked Makaiko chiura (beaten corn) and Lapsiko achar. I had never eaten lapsi pickle of this taste before. That was a beautiful reveling moment for me.
warm welcome with Tika and flower in Bhadaure.
After our return to Kathmandu, I tried to make this achar myself. And I found out it was quite easy to make. So I am sharing the recipe here with all of you.
A batch of lapsi achar I prepared recently.
- Ripe Lapsi (hog plum) 2kg
- Mustard oil 200ml
- Fenugreek seed half tsp
- Turmeric powder half tsp
- Sugar 150 gm
- Salt 50 gm
- Coriander seed half tsp
- Cumin seed half tsp
- Carom seed (jwano) half tsp
- While buying lapsi, choose ripe ones. If you choose raw or partially ripe, the final taste will be more sour. The skin of the lapsi will also not come off as easily for more raw lapsi. Wash the lapsi thoroughly.
Hi, I’m again writing a recipe for momo. My first post was for vegetarian spinach momo, but this time it is for regular chicken momo which is easier to make than the spinach one. Most of the steps are similar to the previous one, except the making of keema or the stuffing for momo. As this is meat, we have to add in different ingredients to make stuffing juicy and delicious.
And its a good day to be making momo.
Serves: 3-4, Cooking Time: 1 hour (even less if you already have wrappers)
For the dough
- Flour 3 cup
- Salt 10 gm
- Water as required
- Chicken mince 500 gm
- Oil 200 ml (mustard would be good as it gives complimenting flavo
- Cabbage 100 gm
- Onion chopped 100 gm
- Fine chopped celery 100 gm
- Garlic ginger paste 100 gm
- Momo masala or Garam masala (if its not available use coriander powder+cumin powder) 2 tbs
- Salt to taste
- Chicken cube 2 pieces
Fist add mince meat into a bowl.
Fine chop the cabbagefFine chop onion, celery and and put in a separate plate.
Ad all the ingredients into large container. Heat oil
follow the steps in my previous blog post here from steps 18 to 20
Directions Continue reading