SIKKIM DISHES RECIPE BROCHURE

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Dumplings(Non-Veg) Ingredients • 2 cups flour • 1 ½ teaspoon salt • 1 tablespoon baking powder • 2 tablespoons vegetable oil • 1 cup warm water • broth • chopped chives or parsley if desired for garnish

DUMPLINGS (Non Veg) Preparation • Combine flour, salt and baking powder. Add oil and water and mix until smooth. Add a bit more water until dumplings are soft and not at all dry. • Bring broth to a boil and add dumplings by spoonful. Reduce heat and cook dumplings 4-5 minutes. (Do serve in batches if you are using a small pan.) • Serve dumplings in broth garnished with chopped parsley or chives as desired.

Thukpa Gyathuk(Non - Veg) Ingredients • Oil – 2 tbsp • Onion – 1/2 cup (chopped) • Ginger – 1 inch piece (grated) • Garlic – 6 to 8 cloves • Cabbage – 1 cup (chopped) • Carrot – 1/4 cup (chopped) • Mushroom – 1/4 cup (chopped) • Green chilli – 1 to 2 (chopped) • Chicken – 150 gms (cut in cubes) • Egg noodles – 150 gms • Red chilli powder – 1 tsp • Salt to taste • Lemon juice – 2 tsp • Dhania leaves for garnishing

Thukpa Gyathuk (Non – Veg) Preparation • Boil the noodles as per manufacturer’s instructions. Keep aside . • Heat oil in a pan, add onions and fry for about 2 min. • Add ginger, garlic and fry another min. • Add green chilli, mushroom, cabbage, carrot and fry for about 2 min. • cAhdidllicphoicwkdeenr,wsiathlt4ancdupcsoookf wuantteilrc, hreicdken is done. • mAidxdwbeolli.led noodles and lemon juice and • Garnish with dhania leaves.

Gundruk And Sinki Soup(Veg) ������������������������������������������������������������������ • 50 gm - gundruk/sinki (fermented leafy green vegetable) • 1 - onion, chopped • 1 - tomato, chopped • 2 - dry red chillies • 1/2 tbsp - turmeric powder • 1 tsp - salt

Gundruk And Sinki Soup(Veg) Preparation • Soak gundruk/sinki in water for 10 mins. • Heat oil and fry chopped onions, tomatoes, chillies. • Drain gundruk/sinki and add to the onions. Fry for a few mins. • Add turmeric powder and salt, and then pour 2 cups of water. • Boil for 10 mins, and serve hot with cooked rice

Dal Bhat(Veg) Ingredients • 2 Tablespoons ghee or oil • 1 onion chopped finely • 2 cloves of garlic minced • 2 “ piece of ginger grated • 1 teaspoon coriander seeds crushed • ½ teaspoon red chili powder • ½ teaspoon turmeric • 1 cup red lentils washed • 3 cups water • 1 teaspoon salt • 2 Tablespoons chopped cilantro • 2 cups cooked white rice to serve with dal.

Dal Bhat(Veg) Preparation • Heat the ghee or oil in a large frying pan and cook the onions until translucent but not brown. • Turn the heat to low and add in the garlic, ginger, crushed coriander seeds, red chili powder and turmeric. Stir to combine for about 3 minutes or so. • Add in the red lentils and mix well with the onion mixture. • Add in the water and bring it to a boil add in the salt and reduce heat to a simmer for about 15 minutes or until the lentils are tender. Stir in the fresh cilantro and remove from heat. • Serve with white boiled or steamed rice

Phagshapa(Non-Veg) Ingredients • 600 gms Pork, cut into thin slices • 1 Onion, sliced • 9-10 Dry Whole Red Chillies • 1 tsp Ginger Paste • 1 White Radish, cut into thick slices • 1 tsp Red Chilli Powder • 1 tsp Oil • Salt to taste

Phagshapa (Non-Veg) Preparation 1.Heat oil in a pressure cooker. Add the sliced onions and stir fry for 2- 3 mins till the onions become soft. Add the ginger paste and whole red chillies and fry for additional 2 mins. 2. Add the radish and mix well with the onions and ginger. Now add the Pork slices and red chilli powder and cook for 2-3 mins. Add 1 cup of water and cover the pressure cooker and cook for 10-15 mins. 3. Release the steam from the pressure cooker , open the lid and simmer for 10 mins till some of the water dries up.4. Server hot with rice.

THANK YOU FOR WATCHING ������������ Name – Anurag Jha Class – 8th b Admission Number - 7571