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.

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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.


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.

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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


  • 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


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. 


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
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How to make Vegetable Noodle Soup!

Today we will learn how to make mixed Vegetable Noodles following this simple recipe. Popularly in  Nepal, we call it Thukpa.

Vegetable noodles is a very popular Chinese cuisine . I don’t think there will be anyone who does not like noodles. It is so easy to prepare and also tastes good. In this recipe that I am sharing, I have added lots of vegetables to make it  healthy. You can even use whole wheat noodles to make it super healthier.

Prep Time : 20 mins
Cook Time : 10 mins
Serves        :  6 people

Ingredients Needed

  1. Chinese noodle/thukpa -200gm
  2. Cabbage         -100gm thinly slice (Julienne)
  3. Carrot             -100 gm julienne
  4. Capsicum       -100gm julienne
  5. Green bean    -100gm julienne
  6. Zucchini         -100gm julienne
  7. Mushroom    -100gm slice
  8. Onion             -100gm chop
  9. Ginger           – 50gm paste
  10. Garlic            – 50gm paste
  11. Green chilly – 3 piece
  12. Tomato        – 200gm
  13. light soya sauce -2 tbs
  14. Mustard paste – 2 tbs
  15. Vinegar           – 2 tbs
  16. Salt to taste
  17. Veg stock       – 1 litre
  18. Black pepper to taste
  19. Oil as required
  20. For garnish, coriander leaf and spring onion stick

Bring water to boil adding a tsp of oil and 1/2 tsp of salt.Then add noodles to the boiling water. Stir it now and then to prevent noodles from sticking together. Do not over cook the noodles. It should be cooked al dente. Test it by tasting the noodles. It should be firm but not hard.

Drain the noodles in a colander and run cold water over it to prevent it from sticking to each other.

Cut all the vegetables. chop coriander, tomato   (carrot, zucchini , cabbage, capsicum, mushroom green bean ) into thin slice julienne  as shown below and keep it aside. This is a very important step.

Make the ginger, garlic paste.

Direction Continue reading

Soupy Syakpa (Homemade Noodles)

This soup is a very typical Sherpa (Tibetan call it Thukpa) soup especially popular in winter. For over 11 year , I have been living with a Sherpa family in Kathmandu.  It is easy to make, quick and wonderfully warming during cold days.  Tibetan traditionally use mutton, beef, or yak meat. In Tibet, yak is often used for this recipe but it might be hard to come by in many regions. So we can also use chicken. This is one of my favorite soup of all time- but only with vegetables since I’m a vegetarian.  I frequently prepare this dish, and I have already used it many times when people come over for dinner.  So far everyone has enjoyed it.  It is very easy to make and the homemade noodles are to die for.   I have made it with buff , vegetables and both types make for a great tasting soup.

Ingredients (for 5-6 people)

  • mushroom


  • 3 cups flour
  • cold water
  • oil
  • 1 big onion, chopped


  • 4 garlic, ginger  (grated) chopped


  •  200 gm radish roughly sliced and cut


  • 200 gm carrot roughly sliced and cut
  • 200 gm potato roughly cut
  • 200 gm capsicum cube cut


  • One piece cube soup stock

chicken stock

  • Water as required
  • Salt to taste
  • Boiled 500 gm Buff (for non-vegetarian soup)
  • Green chilly 3 piece finely chopped


  •  One bunch Coriander leaf  fine chop


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