RECIPES FROM SIKKIM APPETIZERS BREADS. Fried Bitter Gourd Sel Roti Khuri Rolls Kodo Ko Roti Momos Phapar Ko Roti Bhatmas Sadekho Gundruk Sadekho DESSERTS Sikarni BEVERAGES Butter Tea ACCOMPANIMENTS Mulled Wine MEALS IN 4 BOWL ‘Thukpa / Gya-Thuk ‘Thenthuk (Chilli Tomato Chutney) Bakthuk ‘Tomato Chutney MAIN MEALS Pakku ‘Chhurpi Ningro Curry Tama Curry Khalo Dal Bhatmas Dal Til Ko Aloo Chamre Chicken with Banana Flower Phagshapa Rayo Ko Sag. Palak Ko Sabziee errr ee eee eee eee fied 7 7ER COCR) ae ‘This is an appetizer eaten in Sikkim ands a great way to process bitter gourd. It gives a delicious ‘crunchy mouth fel slong with the goodness of the flavour of bitter gourd «Slice biter gourd into thinroundels. Place on sieve, ‘nd sprinkle salt and turmeric powder. Mix well and. Setanide for 30 minutes, Rinse this under unning waterand|etit dry completely Transfer into a bow! and add salt, garammasal, turmeric powder red chilli powder, rice flour and ‘gram our. + Heatthecil, Dep fry till golden, Drainand serv. [Link]. Hems Quant 1. Bitter Gourd 250g 2. Gram Flour Cra 3. Rice Flour 60g 4 GanmMoss 58 | 4 Tameic tows $e | li Powder Se.KHURI ROLLS [6] ‘Khur isa traditional oil-free buck wheat pancake. Its Lepchan speciality, usually served during the festivals of Tengong-Lorum-Faat (festival of the Himalayas) or Namsoong (Lepeha New ‘Year), Characterised with a steong, earthy Navour, these are commonly eaten with either spicy ‘tomato chutney (made with tar, bery-like local variety) or are rolled up with a chayote(iskus) appealing tal palates ey 1. Buckwheat Flour 2. Chayote 3. | Tunmeric Powder | 4, tomato 5. oni | Salt |2. on 8. Red/ Green Chiles 3008 2508 Se 120g 308 To Taste 30m se filling, The chayote helps in offseting the dstnet favour ofthe pancakes making it much more - “Pour warm water into a large bow! containing ‘buckwheat four Stirconsiatyunilarunn. dos Tike ber obtained, Heat 2 Rat gtd Take @ lange spoonful of te and pour onto the gle ‘Quickly spread the bauer ato alge round of $ Inches dite In les than a minute, when the pancake changes colour greyish brown, either fim over ithe bate spread is too hick) ort mth ile + Inthe otter pan, heat oi and ry chopped onions and tomatoes. Add the chopped chayote, when these sofen and seston wih salt Cover and Simmer il tis properly cooked. Keep aside and ‘oolbefore using sling of pancake ‘Serve te Khur ols ot They can cher be served plain withthe tomato chutney or rolled withthe filling prepared nthe above sep and serve with ‘hechutey onesie.MOMOS (Steamed Dumpling) ‘Momos isa popular food item in sikkim belonging ideally to Tibetan cuisine, Minced meat, ‘egetables or cheese i stuffed in flour dough and is moulded to form dumplings, "Wis made ina special steamer called as Mokts by the locals, [Link]. tems Quantity 1. Wheat Flour Buckwheat flour 480g 2 Meat minced) 750g 3. oil 30m [4 Onion 100 g 5. Ginger Woe 6 salt ToTaste 7 Garlic log ‘Heat a well-oiled pan. Souté chopped ginger and ‘lic Addchoppetonion, saute wanslucent ‘+ Aadmincedmentand inn well Sensontotaste. Let ieool down, Take wheat Aourbuckwheat flour and water and ‘makes dough ol the doug to make = thin ‘Shee Cutiniociclesof Snchesin ameter 1 Place rolled dough citele on palm. Add one teaspoon of meat filling the centre. Cover the Flimgby making he shape of dumpling. ‘+ Placethedumplingsonciledsurface ofthe steamer ndstcanit for2025 mi 1 SerethemomoshotBNTNAS SOE 10 [©] Soybean Salad (Bhatmas Sadeko) is an appetizer that is usually served as a salad or as an accompaniment with other dish such as Chicken Choyla and Potato Salad, Itis gluten free and ‘Vegan. This dish s very popular among fitness enthusiasts [Link]. Items Quantity) © Roast the soyabcan/ batt daal in pan til it gts —— light browneolout. 1. (SoybeanfBattDal Black) 390g | « Crushthemandiske outte ome skin. on . + Cutthe gingerinto matchsticks shape, + Finely chop the green chilies, garlic, coriander Sliced Ginger 308 leavesand onion + Inaboul,mixall he ingredients 4. Gatlie Cloves 58 5 | 5. Green Chillies 58 | | 6 Coriander Leaves 30g 7. Lemon 10g 8, Mustard Oil 25 ml 9, Salt To TasteONES Ol te a 1 Gunéruk 2. Onion 3. Tomato 4. Lemon 5. Coriander Leaves 6. Green Chiles 1. Soya Beans (Bhatnas) 8. Salt [Link]. Items 308 le 208 28 308 To Taste Sipthegundruk(iit'sinlargechunks) and soakit Inlukewarm water for ISminutestosoten it. Chop onion, tomato and green chillies Roast soybean in a pan il itis ight brown in colour. Remove the cover ofthe roasted soya beans and separatone ee intotwo pices. Mic all the ingredients, season it wit sal. Add lemon juice, gamish wth finely chopped coriander leavesandserveitBUTTER TEA () Butterteaisalso known as Po chain ibe, ismade by churning ta, saltand yak butter Thetea used isasmoky style oftea fom Pemagl, Tibet. A portion ofthis teais fragmented into waterand stewed fora ong ime to supply astoky and biter brew called Chaku. Then tiskept and used for making butter tea. Its consumed sevealtimesinaday ass high calorie content provides warm ‘Boil iter ot water then down the fame. Lettest for acoupleof minutes, andthen sin. No. Items 1. Organic Black Tea 308 ‘Add sab the butter andi wit tea inthe Blender and blend for 2-3 minutes, Serve het, topped itheemainingbuter 2 Sale ToTaste 3. Butter (Yak) 4. MillTHUKPA/ GYA-THUK C2 a ae ‘Thukpa.a noodle soup made up with ether meat or vegetables orboth, is served in almostall the local testaurants and eateries ofthe area, now also widely eaten around the county. ‘© Choponion garland green chillis, No, lems Quantity ‘© Heatoitina pa. Fy onion, garlicand green chiles together Aéd minced meat an et it fry for about Tominues Egg Noodles 3008 Minced Meat (auttonichicken) 2508 ‘¢Addsaltandlettestill completely cooked. Onion 100g ‘© nanotherpan bol he clear soup and season it, a8 | [a Garlic Se require © Boilies ofwater separately andaddnoodlesto it Boil for 2 minutes and stir occasionally. Drain the nodes and pour cold water overthemto avoid sticking 5. Greenhills SE 6. Bone Soup (Clear) 3 tr 7. Lemon! We © Take noodles ina serving bow! and pour hot soup coniothem, Add the fied meat-onion mixture 8 Oil 30m preparediathebeinning 9. Water she © Gamish the dish with Finely chopped gren onion Jeavesand lemon wedgesandservehot 10, Green Onion Leaves 1008 Salt To TasteTHENTHUK Whole Emma (Chillies) Whole Black Pepper Quantity | Beef’Mutton with BonesI-1.5 kg Se 50g Ise 28 Se 500g Ino 30m Se 30g Sm She To Taste omen a ‘Thenthuks Tibetan node sop hat istypcly reared kee the amas wa thoughout he ng old ‘Titan wines. One may eter se hike took epetble broths pe ter reference. Tt “tehok™ ‘gniiespaled nodes, Shes eae oon ore tate ec ‘DNase hei Fine Ne fost i eraiercatenae Sacioe meine siclshentieeatsiesetoomane ~ evo cmt mormecrecnasts Ewe moalnachoomymo ee SE ae cea Serer naa ncaa hs = ascarBAKTHUK 2 =a Bakthuk contains two unique ingredients that makes this dish so flavourful. They are dried garlic chives and Szechuan peppercom (thingey). Both the ingredients ae added tthe lst moment fo ‘pli the aur rom otinay an land ingyanderced al ‘while enhancing the savoury 1 foal ing bol ad fond enogh ater tomake ssa tah ie dogh apenas Senses ese Tenis Sic the poses, Now ate seed pros ad chorped SNe Items. Quantity | | 1. | roa at + ee ip pated ie fae Cover poe Bot 2. Tomato 30g «Divide ough in 30 bal Taka al of dos ot ut ating non» Partace ase at the ure pe ined waoromoihedonh cing Make nad iogeerae «angst gh wool ei ay Sao oe ening bbe sia ee fin sere prey cing ps tha a appro Fem ie fm e cared ge up the si eg Cfenngroiesaset | 3. Refined Flour 2508 4, DryGarlicCloves SB Gently plc te foes 2» owl that hs heady been ‘ce ded ourabe 2) |. Reopnmaingsoseshsnyialte doughs 6 Red ChilliPowder 5. 1 ner ods have ee tina pot continu bing ASSENT aeons esp sing ect 90 armen dor hump get Chek i me, wh eB ey an uate an our ene, he 5. Peppercorns se 7. Water 500 mi oy «Add eh pods and ba of dey ati cloves, Check 8, Salt ToTaste | * sefrsescune ‘Whip coking es in ping pan. A i he [De cmritees nmi otand encod rms thy soaps “nib iil ah a gains hey wl ‘Wiersma yh esi sop) he atkCHHURPI NINGRO CURRY ie Alpine fde-head fer called Ningro sautéed with Chup (yak cheese) Chur Ningro ot 4. Onion 5. Green Chillies 6. Panch Phoran 7 sal 8. Turmeric Powder 9. Coriander Leaves sog Se Woe To Taste + Heat oi. Add panch phoran spice. Add chopped ‘ion nd fy iiglden brown, + Addstied green chillies saltandurmerie powder, + Chop nngzo stom in| inch pieces and add vo the + Fry the ningro and add wate. Cook for + AdUChurpandcook foranother 1S minutes. + Serve the curry along with steamed ie (Gamiah eth corander leaves 0.15CSS CCS 0] 2" "Non-fermented bamboo shoot cooked tneurmeric can ed ‘+ Heatoil. Fey dryerackle enagreck sods “+ Add sliced ma, tummerie powder, sliced dasle thorsanichillesand sat + Cook for 45 minutes by siting it ocassionally. ‘Ad12SO alot water Letitsimnerfor4-Smimutes 2 ol sm + Servethe Tama Curry 3. Fenugreck Seeds Sg 4. Daalekhorsani (Fresh Round Chilli) 2g 5. Salt ToTase Turmeric PowderBHATMAS DAL. [6] ar a Bhatmas Dal is simple dal preparation made from soya beans. Ii a staple in every Sikkimese household and it shines forts simplicity and nutritional value, [Link]. Items Se oS » Bhatmas Beans Onions Red Chillies ‘Turmeric Powder Garlic Mustard Oil salt Pressure cook bhatmas with salt and turmeric Quantity # . powder untilsof 2508 © Heat mustard oil, Ad sit chilies, chopped garlic and chopped onions. os ‘© Temper the Dal withthe above mixture ‘+ Bhuamas Dalisready tobe served. 5B 20 ml To TasteSHATMAS DAL, [5] Bhatmas Dal is It isa staple in every Sikkimese Pressure cook bhatmas with salt and turmeric powder unio. Bhatmas Beans ‘Heat mustard oi. Add sit chilies, chopped garlic sndchopped onions ee one 308 ‘+ TempertheDal with he above mixture + BhiamasDaliseeady tobe served. 3. | Red Chills Se 4. Turmeric Powder Sg se 20mi Salt ToTasteTIL KO ALOO [@] SEE tt a Potato dish mixed with sesame seeds. ‘+ Bilan poet poatescut intone inc pies Roast he sesame seds (I) for approximately 10 fiutes and make paste by grinding i along with [Link]. Items ‘Quantiey 1. Potato 2508 oot pial Heaton a pan snd ad the potato, sliced onion dstived green chilis andl paste. Add sal apd fomenc powder and fy. Mix and simmer fr 5 3. Onion 508 «+ Servedongsde Chanre (Palo). 4. Green Cillies se 5. Salt se Turmeric Powder Sesame seeds (Til) 108TO) fo) Sta aa ‘Chamreisa populartypical Nepales Pulao which s prepared using the local varieties of sticky ce Quantity “Take a bowl and Soak rice wih cinnamon and * Nayenestor20eninates. 1. Rice 250g | 6 Heatgheeinakads. ‘Tote ghee, ad black cumin and turmeric powder. 2 ae _Addterice which was soaked ai. ‘+ Fry forSmminutestilibeoil get separated. 3, | Black Cumin 4e 4+ 64500 of water slowly. Simmer ituntitheice sgetscooked Servet ideally wth Titko Aloo. 4. Bay Leaves 28 5. Cinnamon 28 6 Salt ToTaste ‘Turmeric PowderCHICKEN WITH BANANA FLOWER Sa Sikkimese prefer to at simple ures wih mild masalas in them. They ar very simple to cookand ‘cal. Chicken ice i favourite amongst Sikkimese Folks. Paccanee [Link]. Heme Chicken Turmeric Groen Chiles Onion Tomato cumin Powder Lime / Vinegar Banana Flower salt Mustard Oi Coriander Leaves pred ‘+ Marinate the chicken for one hou, inthe same vessel in which it needs to Be cooked, by adding {ndmixing the ingredients for maiation, vinegar ‘umn powder. turer powder, salt ime vinegar andcovertnevese. 4+ Hen the oil, add chopped onions and sauté sill ttanslaent, add diced tomatoes and chopped ‘desea green chiles and cook tl ol separates ftom the gravy Add chicken pieces and cook Fare lhe bones sparse fom the mea easly (cheek witha for. + Addchoppedbaninaflowercoreandcook sof. 1 Gamish it by sprinkling coriander leaves before seovingPUAGSHAP\ (6 Er PPhoushapa isa non-vegetaran dish which s made from pork. The ather two main ingredients of the ‘dishare chili andradish. is hestservedin summers. [Link]. tems Quantity | Takeo in a pressure cooker and heat, Sice the ‘onions and fy them for 2-3 minutes til the onions Pork Belly (Thin Slices) 600 g become soft Then ad pinger pase and whole ed hulls. Continue fying for womore minutes. 2 | Onion 208 | + [Link] the radish slices and stir wel along with ‘he onions and ginger, Next ad the Pork lice in 3. Red Chities ke the eooker along withthe red chill powder and ‘ook agin for 2-3 minates, Pour 250 ml of water. flees ef Cover the cooker and continue cooking for 10-15 |S. White Radish + Alterscleasing the stam from he pressure coker, | ‘aefully open thei. Smet fren minutes uti (Cut in Thick Slices) 150 « ae “aparofthewaterdries Sere hotwith ice 6. Red ChiliiPowder Sg 7 ol 1m Pe = & sal To Taste Bali eae Lo eaeccc Reve Ko Sag is Nepali for mustard green. This green leafy vegetable is cooked almost in every tousehold of Nepal throughout the entre year and is easily one ofthe most commonly consumed §sfeen vegetables in Nepal, Thisisalso commonly made in Sikkim as well SNe. ttems Quantity | + Takemustardoilinapanandheatit. When the mustard oil starts smoking, add Rayo (Mustard Leaves) 500 g fenugreek seeds, dried red chillies, chopped garlic and saute Mustard Oit 30 ml ‘+ Addthe washedand chopped mustard leaves. Dried Red Chills 5g ‘+ Addsaltiotasteand cook foraboutS minutes, ‘+ Rayo Ko Saagis ready tobe served Garlic Fenugreck Seeds SalePALAK KO SA0/1 [9] eT Spinach sa geen lay vegetal, I offers dtcte, however aseive vegeta avour typically ith ron or metal ks noes, Accoring tots selection and materi, spinach maybe sweet. cathy ulty Or even sour, Palak ko Sabai s loved forts simplicity, + Takemustardoilina pana eat it Sik Heme Quay + Oncetheoitsmokes ad finely ut gate ands 1. Spinach Leaves S00 Add ashe andstreddot spinach eaves cook tnt laver ave stared sweatingand reduced. 1 Adsleandredeil powder + PalakkoSabisisready tobe served 2. Mustard Oi! 30m! 3. | Garlic Wwe Se 5, Salt ToTasteUs xen wth pat ary or ame onesie dah, Sl Rt pom FS ring Nepales esas and rele nikimen cain aswel staal eas restaurants. Its prepared using «well-mixed fermented rice batter, which is deep fried to form 8 spongy, ring-shaped, pretzt-like product. SNe. lems ‘Quantity | + Washtherceandsoakitoveright Strain the water Nipomder he soaked neetoatine texture 1. Rice kg 4 Makeabanerusing milan 30 ml of watert tbe Ne Stour Add ghee, sugar and = few spies 2 7 ‘Seca wo the bate, Then allow the mixta 2, | Wheat Flour 2508 (ren ne anges om appronrately FM Ferment he cummers owen Tou hours Grins 3. Mill 500 mi orn Knock bak the raise batter and deposit pipet as oeehs rings ont hot edie oil hey urn 4. Sugar 2008 penltrown, serve the Se Roi staple confectionery bred, with 5. Ghee 100g Shim ko Achaar and Nation Cu, 6 oil for frying Preparation Time :2 Days Portion Size 24 (8-10No) # g Nutritive Value & Yee rn Cuz | 2 oe er ree. = 315KODO KO ROT) [6] gt aa Kodo ko roti isa sort of pancake typically prepared from a variety of finger mille, locally called Kode, hisusal sere with ferent varices ofc. Pernt 4 cad the finger millet flour and sugar using 250 snake warm water tomakea thick paste. «i ying pn est pe, Spread one ape ‘ctaponottetikpaseonotbeesedpes. «+ Over medium heat, throughly cook the pste and then remove. Repeat the same with the remaining Serve the ot Kado Ko Roti with pickles Finger Millet FlourPhaparkorotiisan authentic buckwheat bread =e [Link]. tems ‘Quantity | + Min the buckwheat four, chopped aren onion Iesven sce presnchilies nd sat wih 200 mot 1. Buckwheat Four 3608 entree Spread the thick paste over # banana Te, Line 2. Green Onion Leaves 308 lng nother bana el 4 Bakeitinapanforaboutaminue Se cence se Transfer thebaked dough oaneathen oven Pace inavertcal postion an bake or minutes 4. | Sal ToTese| | genovetbebanunalenvenbet 5. Banana Leaves + Servethe Papas ko Roiwith ach (For Weappine) 200 Preparation Time : 50 Minutes Porton Size =6 Portions 3 Nutritive Value 2 aes | Prec Cartahytaie Fat a os | o oe 319SIKARNI Sikami isa ver satle dessert that takes on the flavour of whatever it is mixed with such as ground nus favourflp ms salpingitis 1Y using more or ess sugar according to your tase. No. Items Greek Yorhurt Sour Cream Susur Cianamon Nutmeg Black Pepper Green Cardamom Pomegranate Seeds ‘Chopped Pistachios «Take the yogurt in a bowl. Add sugar, sour ream, spices and cardamom seeds, Beat il it becomes Tight and eeamy, Refrigerate overnight so that it fies upaitle + Sere tilled in prey lasses. Garish wit the pomegranate seeds and chopped pistachios.RIC PAPAD 2 ee An Indian meat isnevercomplet without achat, chutney and paad. Traitonaly jae eae chutney and papa. Traditionally rice papad ‘by making bate, by ang hot water intherice our, ents steam cooked and sundried. a ‘+ Inabsavy boom pan add S00 ml of water and ad the ne flour and mix it well so that hee ae n0 Tampsinthebater 1+ Nowaddsaltand $00 mf waterandmix again. + Nowcookit on medium fame tilt tars 1 bil keep simi it continuously else it may sek and ‘bumatthebotiom. ‘+ When the batr stants boing Tower the heat and ook for 5-7 minutes rl thickens and gets @ ‘ce shine inthe batter ‘Lightly grease a thick plastic set and spread in ret sunlghtorunder the fan + Now pour spoonful of ater on the piste sheet and geily spread to make round medium thik papas), When the papad becomes semi died, {uth idesand them dry completely ‘+ Itnaytake23 days to dy the papadts completely depending on the eatin the weates, «+ When the papas) is died completely store in an aight 4+ Deep inbot oil when needed,paMA KO ACHAAR ‘This exotic pele possesses delicate favour and rip txt {taste Thisdish commonly made for special occasions a a pungentamellasaresultofthespices used. [Link] Heme (Guar Fermented Bamboo Shoot 350 8 2 Cumin Seeds se 3. | Fennel Seeds Se 4. Femugreck Seeds Sg 5. Mustard Seeds Se Se se mouth-watering. spicy and tart Scares or festivals, I possesses ‘tambo shoots whole then cut them nto ama SSE ches and roughly crush them with Phorarsed peste ‘ry rast cumin fennel fenugreck seeds, mustard Ryo sed lita to spats, Let eool Sow «Nov coarsely ground the oasted masala along with Feschilspowder Ina mining bowl add the bamboo shoot, ground fos, vinegar and Half of mustard oil. Add sal Tndmcallinpredionttogether ‘Now ransr the mixture a stenlized jar and pour {he vomaining mustard wi and close the fd ightly td sunbsthereforaseck or foratleast 23 daysHILL CHUTNEY [e] Ae This hot smi y momo Chutney becomes the key flavouring agent behind momas. This momo chutney is mad le si chungy, ME Wine alton pase, Uilicng almond past can create a hick and non watery [Link]. Items aa -Addwhoe tomatoes andre chilies topan and bt Tomato isog them with 630 ml of water One the skin ofthe fomatoes sans shedding, switch off the fame Kerptotand lettre oteroom temperate Peltheskinoftomatoes, “Take skinned tomatoes, ed cies, ginger, gsc, Garlic Cloves 208 limon pst, vinegar salt and sugar, Make a paste ofallingrediens.| Balance the seasoningandserve Dry Red Chills 15g ings ss 5 | Yep von 6 | Sugar log 7. Salt ToTase 8, Almond Paste Ise i| @