KEWA DATSHI (BHUTANESE DISH)
Not the best picture, I know, but it tastes sooo good! Kewa Datshi - literally meaning potatoes and cheese - is a delicious thick gravy-like Bhutanese dish that is made up of potatoes, chiles, and cheese. Serve it like a soup or along with rice! I had it for the first time when I visited Bhutan and fell in live with its flavors. This is my recreation of that dish and tastes almost the same. An authentic kewa datshi is very spicy but in this recipe I have toned it down as I cannot handle that much spice. But you can adjust the amount of chiles to your liking. Enjoy!
Provided by Shruti
Categories Soups, Stews and Chili Recipes Stews
Time 47m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium heat; cook and stir chile peppers and garlic until golden and fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 5 to 7 minutes. Stir potatoes into onion mixture until potatoes are coated in oil.
- Pour water over potato mixture and season with chile pepper powder and salt. Bring to a boil; reduce heat and simmer until potatoes are tender, adding more water if needed but keeping the gravy thick, 10 to 15 minutes.
- Reduce heat to low and sprinkle fresh cheese over the gravy; slowly stir until cheese melts and spreads evenly, about 5 minutes. Garnish dish with red pepper flakes.
Nutrition Facts : Calories 538.3 calories, Carbohydrate 61.1 g, Cholesterol 39.9 mg, Fat 24.5 g, Fiber 7.5 g, Protein 22.2 g, SaturatedFat 8.7 g, Sodium 279.3 mg, Sugar 8.8 g
BHUTANESE CHICKEN
Make and share this Bhutanese Chicken recipe from Food.com.
Provided by littlemafia
Categories Whole Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into small pieces.
- Place in a saucepan and add water and 2 tbspoon oil and bring to a boil. Add garlic, salt and ginger to taste.
- Lower heat slightly and boil for another 5 - 10 mins stirring occasionally. The dish should have some liquid when you're done.
- Garnish with cilantro.
Nutrition Facts : Calories 587.4, Fat 41.6, SaturatedFat 10.8, Cholesterol 172.5, Sodium 747.4, Carbohydrate 7.7, Fiber 1.3, Sugar 3.7, Protein 44.1
CHICKEN BHUNA
This easy, healthy chicken curry is great for a weekend treat and is a guaranteed crowd-pleaser. No one could refuse a plate of this indulgent chicken bhuna
Provided by Member recipe by clmarper
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- To make the onion purée, bring a small pan of water to the boil and add half the roughly chopped onion. Boil until soft (about 10 mins), drain and puree with a hand blender or mini food processor.
- Heat a large saucepan on a high heat. Once it's hot add the oil and finely chopped onions and reduce to a low heat. Cook the onions slowly and gently until golden brown in colour, and season.
- Add the ginger and garlic purée, curry powder, turmeric, chilli powder and a splash of water to the pan of onions and stir in well. Fry for a couple of mins. Add the diced chicken thighs and stir in well.
- Mix the yogurt, tomato purée and onion purée together in a jug with 300ml water. Pour into the saucepan and mix well. Turn up the heat until the sauce begins to boil. Simmer for 15 to 20 mins, stirring occasionally.
- Finally, sprinkle in the garam masala and stir in well for the final 2 mins before serving.
Nutrition Facts : Calories 350 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.43 milligram of sodium
BHUTANESE CHILE CHICKEN WITH RED RICE
This recipe is based on a spicy stir-fry served hroughout the Himalayas and the country of Bhutan. Use any type of hot chile pepper - jalapeno, Thai chiles etc. I have modified the traditional recipe to be lower in sodium and fat. The red rice makes it naturally higher in fibre.
Provided by the Guppy Gourmet
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook whole-grain red rice according to package directions in unsalted water.
- Cut the chicken into 2.5 cm (1") cubes and toss with cornstarch making sure all pieces are totally coated. If not, add a bit more cornstarch.
- Heat the canola/vegetable oil over medium heat in a non-stick wok or skillet. Cook chicken until pieces are browned on both sides and slightly crispy. Remove with a slotted spoon and set aside.
- Add 15 ml of sesame oil, sliced onions, minced garlic and ginger and stir-fry for 2 minutes. Add chopped peppers and sliced tomato wedges and cook another 2 minutes. Return chicken to pan and heat through. Season with soy sauce.
- Serve over cooked red rice on a heated serving platter.
Nutrition Facts : Calories 296, Fat 14.1, SaturatedFat 3.5, Cholesterol 72.6, Sodium 581.3, Carbohydrate 15.2, Fiber 2.5, Sugar 3.7, Protein 27
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