Sikkim Dishes Recipes Broucher

Arnab Tiwari, VIII-B, roll no'13 Sikkim Dishes Recipe Brochure

Arnab Tiwari, VIII-B, roll Dumplings no'13 Ingredients I. 1 Cup all-purpose flour II. 2 teaspoons baking powder III. 1 teaspoon white sugar IV. ½ Teaspoon salt V. 1 Tablespoon margarine VI. ½ cup milk

Procedure Step 1 Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Step 2 Drop by spoonful into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve. Step 3 To make parsley dumplings, add 1 tablespoon Arnab Tiwari, VIII-B, roll parsley flakes to the dry ingredients. no'13 Arnab Tiwari, VIII-B, roll no'13

Veg-Thukpa Ingredients i. 75 g Whole Wheat Noodles ii. 1 tablespoon Refined Oil iii. Salt (as per the taste) iv. 2 teaspoons Light Soya v. 50 g Cauliflower vi. 50 g Spring Onion vii. Tomato (as per taste) viii. 3 cloves Ginger ix. ½ Teaspoon Pepper x. Green Chillies(as per taste) Arnab Tiwari, VIII-B, roll xi. Water Arnab Tiwari, VIII-B, roll no'13

Procedure Arnab Tiwari, VIII-B, roll no'13 Step 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain, rinse, and drain again. Set aside. Step 2 While noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onions; fry until light brown, about 5 minutes. Add chiles, garlic, ginger, lemongrass, cumin, and turmeric; saute for 1 minute. Add bell pepper and mushrooms and stir-fry for 6 minutes. Add broth, tomatoes, ajwain, soy sauce, bay leaf, salt, and pepper and cook until vegetables are tender, about 5 minutes. Arnab Tiwari, VIII-B, roll no'13

Step 3 Arnab Tiwari, VIII-B, roll no'13 Add noodles and simmer for 3 more minutes; stir in spinach, cook for 1 or 2 more minutes. Garnish with chopped cilantro . Arnab Tiwari, VIII-B, roll no'13

Sha phaley Arnab Tiwari, VIII-B, roll i. 1 Kg Ground lamb mince ii. 2 cups chopped-Cabba iii. 1/3 cup -Minced ginger iv. 1/4 cup-Minced garlic v. 2 stalks chopped-Green onion vi. 1 and 1/4 cup-Red onion vii. 2 Tablespoon-Soy sauce viii. Salt(as per taste) ix. 1 tablespoon- Stock x. 2 tablespoon-Cooking oil no'13 Arnab Tiwari, VIII-B, roll no'13

Procedure Arnab Tiwari, VIII-B, roll no'13 Step 1 Mix the flour and water, forming a ball. Knead at least 5 minutes until d ough is smooth and flexible Place the dough in a dish and seal the dish with plastic wrap. Allow around 2 hours for the dough to soften up. Ulti mately, you want the dough to be soft enough to roll out and stick toget her when you pinch together the edges of each Sha Phale. At the same time, it needs to be hard enough to form a smooth ball and not stick to the rolling surface. Don’t worry too much if your dough is too hard or t oo soft. If too soft, you can add more flour and/or put more flour on yo ur rolling surface. If it’s too hard, you can add more water and knead a gain. You don’t have to let it sit another two hours in that case. Arnab Tiwari, VIII-B, roll no'13

Step 2 Arnab Tiwari, VIII-B, roll no'13 On a lightly floured surface, roll out the dough with a rolling pin. The t hickness of the dough needs to be around a third of a centimetre appr oximately.Cut the dough into circles, roughly 8 centimetres in diamet er. As you cut out the circles, set them aside. Step 3 To prevent any wastage, roll the leftover dough into another ball and start again until we have made as many circles as possible.A dd the ground meat, ginger, garlic, cabbage, green onion, red oni on, soy sauce, salt and the stock into a mixing bowl. Mix the ingre dients well. Arnab Tiwari, VIII-B, roll no'13

Step 4 Arnab Tiwari, VIII-B, roll no'13 Place a heaped tablespoon of filling on one circle of dough. Place a secon d circle of dough on top of the first one.To seal the Sha Phale, pinch the e dges flat together very firmly, going all around the circle. Then, start any where on the circle, fold over a small piece of the edge, and pinch it down , repeating this all around the circle. This results in a crimped, pretty edg e. Step 5 Keep the Sha Phale you have finished on a lightly oiled flat dish or surface to avoid the dough sticking onto the surface. Optionally cover the Sha Pha le with a damp cloth to keep them from drying out.Heat 2 tablespoons of o il in a large pan on high heat until the oil reaches its smoke point. Lower t he heat to medium and place the Sha Phale onto the pan. You don’t want t o burn the outsides before the inside is cooked. Arnab Tiwari, VIII-B, roll no'13

Step 6 Arnab Tiwari, VIII-B, roll no'13 Cook until golden brown on both sides, turning frequently. Cook about 6-7 minutes for each side. This should be enough time for the meat to cook through. Use a paper towel to soak off any excess oil. Arnab Tiwari, VIII-B, roll no'13

Kinema Ingredients Arnab Tiwari, VIII-B, roll i. 250 gms-fermented Arnab Tiwari, VIII-B, roll no'13 soybean ii. Chopped onions(as per taste) iii. Sliced tomato(as pe r taste) iv. Green chillies(as pe r taste) v. ¼ tablespoon Turme ric powder vi. 1 tablespoon Salt

Procedure Arnab Tiwari, VIII-B, roll no'13 Step 1 Fry the chopped onions in hot oil. Step 2 Add tomatoes and turmeric powder and fry for 2 minutes or till the onions get tender. Step 3 Add kinema to the onions. Also add sliced green chillies and salt. Cook for 3 to 5 minutes. Step 4 Pour a little water to make a thick curry and cook for another 5 to 7 minutes. Arnab Tiwari, VIII-B, roll no'13

Procedure Arnab Tiwari, VIII-B, roll Step 6 no'13 The sun dried kinema is also mixed with leafy vegetables to make mixed curry as a side dish. . Arnab Tiwari, VIII-B, roll no'13

Dhindo Ingredients i. 200gm-Buckwheat/corn ii. 1l-water iii. Salt(as per taste) iv. 1 Tablespoon-Ghee Arnab Tiwari, VIII-B, roll no'13

Procedure Step 1 Heat water with pinch of corn, ghee and salt. Bring to boil. .Step 2 In boiling water add spoonful of flour at time and keep stirring. Step 3 Continue adding flour and stirring. Step 4 Using spatula, cut and blend the flour dough for 2-3 minutes. Step 5 Cover and cook for 5 minutes. Arnab Tiwari, VIII-B, roll no'13

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