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.
This is photo of my birthplace – the village Chheskam in Solukhumbu district
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
- One kg fresh nettle leaf
- Okra 200 gm
- 2 large spoon cornflour
- Water 4 cups
- Salt to taste
- Garlic crushed 3 to 4 pieces
- Sichuan pepper just a pinch
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.
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.
Healthy cabbage wrapped momo makes you love momo that much more.
So, let’s start.
Ingredients for dumpling stuffing:
- Pork minced meat 1kg
- Chopped onion 500 gm
- Ginger garlic paste 2 tablespoons
- Spring onion 1 bunch chopped
- Fresh cilantro leaves 1 small bunch chopped
- Momo masala 1 spoon
- Turmeric powder half spoon
- Salt to taste
Ingredients for the wrapping
- One whole large cabbage weighing about 1 kg
- Toothpick (optional)
Clockwise: chopped onion, pork kima (minced pork meat), chopped spring onion, chopped cilantro leaves, ginger garlic paste
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.
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.
- White radish सेतो मुला 5 kg
- Carrot गाजर 2 kg
- Green chilly हरियो खोर्सानी 200 gm
- Mustard oil तोरी तेल 1 liter
- Mustard seed तोरिको दाना 200 gm
- Cumin seed जिराको दाना 50 gm
- Garam masala 50 gm
- Coriander powder धनीया धुलो 50 gm
- Turmeric powder बेसार 50 gm
- Salt to taste
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.
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.
Hello my dearest friends!
I am back again after a long time with a new healthy recipe. I hope you enjoy this recipe.
Summer is here in Nepal already. I am very excited about writing this recipe of Beetroot and Banana Smoothie with mint as it is one of my favorites. It is very simple. I use use beetroot regularly in my kitchen these days. Sometimes, I serve as salad sometimes as smoothie. If you don’t have mint, it’s fine too. I used mint for this particular batch because my friend had brought some for me as a gift. So, here we go:
- Beetroot 200 gm
- Banana 3 pieces
- Milk 500ml
- One cup crushed ice (optional)
- Mint leaves (optional)
Directions: Continue reading
Hell dear all friends!
Spring is finally….here! So, I am sharing recipe of smoothie to celebrate the fine weather – how to make strawberry smoothie. This is best for summer but you can serve it all year round. The only problem is we cannot find strawberry all year round in Nepal. But right now, I see these days strawberries everywhere in fruit market in Kathmandu. This is one of the easiest methods to make a smoothie and is very good in taste. 🙂
- Fresh strawberries 500 gm
- Sweet yogurt 200 ml
- Ice cube 3/4 pieces
- Vanilla ice cream 100 gm (optional)
Directions Continue reading
Today I am sharing the best masala tea recipe or the best spiced up Nepali tea. I am feeling very funny to write this recipe. I always thought that everyone can make tea. My sister told me to write tea recipe 1 year ago but I didn’t believe her. I said, “who doesn’t know how to make tea?”. But this time I am writing this recipe for my friend Julia who loves masala tea so much but says that she doesn’t know proper way to make it.
Ingredient for 5 large cups
- Milk 1 liter (whole milk preferred)
- Water 3 cups (about 500ml)
- Green cardamom 10 pieces
- Cloves 8 pieces
- Bay leafs 5
- 3 tablespoon sugar
- 3 tablespoon regular tea leaves (not green leaves but those specifically for milk tea)
Here are some photos of the sugar and tea leaves that I use daily.Pour the milk in a pot and add water. If you don’t know how much milk and water to add, pour half cup water for every cup of milk that you add. Place the pot into the stove.
Nepali milk packet(whole milk) poured onto a cup. For every full cup milk, add half a cup of water.
Hello all friends!
Today I am sharing recipe of how to make aloo puri (potato fried roti) with cheese. Although while making aloo puri, its not always necessary to use cheese. I like cheese so much that is why I created this recipe. If you are thinking what to make for khaja (snacks) any time, you can follow this which is very simple. I tried this recipe first in my office when I had to come up with a new dish. It tastes very yummy and is crunchy and mouth watering. I am also using New Zealand spinach in this recipe which I love love. I think we cannot find this easily in Kathmandu. I had planted this spinach at my office rooftop garden. For anyone interested, we can find New Zealand spinach seeds in flower nursery. Here are some photos of my rooftop garden.
So, let’s start.
For: 8 person
Time: 1 hour
- White flour 1kg and 1 cup extra
- New Zealand spinach 1 large bowl (use any other spinach if you don’t have this)
- Boiled potatoes 500gm
- Fresh chopped coriander leaf 1 medium bowl
- Mozzarella grated cheese 200 gm
- Red onion chopped 1 medium bowl
- Salt to taste
- Water 1 cup
- Oil as required for deep fry
- Turmeric powder 1/2 tbs
Directions Continue reading