Bhutanese dish - pork ema dashi

 The next Bhutanese dish is known as Pork Ema Dashi. This is a fermented cheese based dish. Since this cheese is only found in Bhutan you can replicate this dish by using Feta cheese. The lady in whose restaurant at Paro we had this dish said they use both processed and fermented cheese. I used only processed cheese and it came out quite nice.

 PORK EMA DASHI

Pork – 250gms

Potato – 1 (medium size)

Green chilli – 7to 8 (depending on your taste)

Garlic pods – 6 to 7

Capsicum – 1

Amul processed cheese – 70 gms

Onion – 1

 1.    Cut pork into medium sized pcs. Heat a thick bottomed pan and add a glass and a half of water to it. Now add the pork pcs and 2 to 3 pods of garlic to the water. Boil till the pork pcs are tender. You can add more water if need be.

2.   Cut the potato into small cubes and just before the pork pcs become tender add them. If added in the beginning the potatoes might get mushy and the gravy will also thicken up too much.

3.   Make a paste of green chillies and remaining garlic pods and add to the stew.

4.   Dice the onions finely and also add to the above stew.

5.   Now add the cheese and stir till it melts and the gravy starts thickening.

6.   Add thin strips of capsicum before taking it off the heat.

Serve it with plain rice and it is yummmmy!!

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Bhutanese pork dishes

This week I am going to share two wonderful recipes that I stumbled across my trip to The Land of Thunder Dragon or commonly known as Bhutan. It was one of the most memorable trip of my life. Bhutan is a paradise for non vegeteranians. Especially the winter dried pork and beef slices are to die for. My partner in crime was my good friend Deepanjali who is also a foodie like me and so I would like to dedicate this chapter of chilli garlic & me to her. The people of Bhutan are very gentle and simple just like their dishes. The first recipe is known as Pork Sikampa. Well this is not the original recipe but my adaptation of the same and it tasted as heavenly as the original one.

PORK SIKAMPA

Very thinly sliced pork pcs (along with the fat) – 10 pcs

Garlic powder – 1tsp

Red chilli flakes – 3 tsp or as per your taste

Paprika powder – 1tsp

Garlic pods – 3

Dark soya sauce

Capsicum – 1

Salt – as per taste

1.    Marinate the pork pcs with the garlic powder, red chilli flakes and a dash of soya sauce for 10 mins.

2.   Heat a non-stick fry pan and add the pork pcs to the pan. They start sizzling within a few seconds. Turn sides only when one side is nicely caramelised.

3.   When both the sides of the pork pcs are nicely caramelised add the garlic pods and the paprika pdr and sauté for few mins. Season with salt.

4.   Cut capsicum into thin slices and add to the pork just before taking it off heat.

5.   Serve hot with pickled onions.

It is quite a spicy dish but you can use your own variation of chilli or paprika powder to suite your taste buds. You can also put in thin slices of radish to this which also tastes quite nice.

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Mango Relish Panna cotta

Mangoes are in season and anywhere you go you will find people buying and selling mangoes. So I thought why not a dessert to cool of the summer heat with a summer fruit. Today’s recipe is Mango Relish Panna cotta. It’s quite simple and easy to make..

                                                        Serves – 6 to 8               

Mango (not very ripe) -2

Mango (ripe) -   1

Roasted Fennel seeds – 1tbsp

Dry Red chilli – 1

Sugar – 2 ½ cups (or as per your taste)

Milk – 500ml

Fresh Cream – 300 ml

Fruit essence – 2 drops

Gelatin – 5 tsp

Oil – 1 tbsp

!. Take the unripe mango and grate it. Heat oil in a pan and add ½ tsp fennel seeds and the red chilli. Once the fennel seeds and the red chilli start to change colour add the grated mangoes and sauté for some time. Now add 1 cup sugar to the pan and continue stirring till the sugar dissolves and you get a jam like consistency. You can also add a pinch of red chilli powder to get that kick of sweet sour and a hint of chilli but it is optional.

2. In the meantime cut the ripe mango into small pieces and store for later. Mix the gelatine in cold water and let it stand for 10min.

3. In a pan add the milk and the remaining sugar and bring to a boil. Stir continuously to avoid the sugar sticking to the pan. Now add the cream and the fennel seeds. Mix well and let it simmer for some time. Take it off the heat and add the fruit essence. Now add the gelatine to the milk and cream mixture and stir it nicely. Let it cool.

4. In a glass or small bowl first put a layer of the mango chutney and then add a layer of the milk mixture. Add a few pcs of mango to the milk. Top it with a layer of mango chutney and a dollop of whipped cream.

It not only looks heavenly but tastes heavenly too!

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green chicken

                      

The love of good food knows no bounds and as I start this gastronimcal  journey I am going to share a few recipes and few tips that I have picked up in the last few years and those of you who are constantly in the mood of cooking can join me.

The first recipe that Iam sharing today is Green Chicken or Chicken in spinach Gravy.

Ingredients

Chicken -500 gms               

Roasted cumin- ½ tsp

Spinach- 100gms

Garlic – 5 to 6 pods

Ginger paste – ½ tsp

Red chilli pdr – 1tsp (or as per your taste)

Turmeric pdr – ½ tsp

Coriander  pdr – ½ tsp

Onion –2

Tomato -1

Coriander  leaves – a bunch

Fresh cream – 2tbsp

Salt – as per your taste

Oil – for cooking

1.    Wash and blanch spinach leaves for 2 mins and then grind them to fine paste with the garlic and coriander leaves.

2.   Make a paste of tomato and onion. Marinate the chicken for ½ n hr with this tomato onion paste and turmeric pdr and salt.

3.   Heat oil in a pan and add the roasted cumin. When the cumin starts crackling add the marinated chicken and sauté for sometime.

4.   Add the red chilli pdr, coriander pdr , ginger paste to the chicken and continue frying till the oil separates from the sides. Now add the spinach paste and fry for another 5 to 8 mins on low flame. Now add water and cook till the chicken becomes tender.

5.   Add fresh cream before taking the chicken off the heat and mix well.

This dish goes very well with steamed rice.