Bhutanese Cheese Curry Ema Daji Recipes
BHUTANESE CHEESE CURRY (EMA DAJI)
This dish is usually made very hot in Bhutan, however when I make it it's with jalapenos and fewer chilies. Adjust to your own taste. The cheese used in Bhutan is Churpi, which is a cross between farmer's cheese and feta. Since it is not widely available, feta is substituted in this recipe. This unusual soup-like curry is rich and warming on a cool day. Recipe adapted from the book, "Mangoes and Curry Leaves " by the team of Alford and Duguid.
Provided by lynnski LA
Categories Curries
Time 55m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Put the chiles, onion, water and oil in a medium pot and bring to a boil.
- Cover, reduce the heat slightly and cook at a strong simmer for 15 minutes.
- Add the tomatoes and garlic and bring back to a boil, then simmer uncovered for 10 minutes, or until the tomatoes are melting into the liquid and the garlic has softened.
- Add the cheese and simmer for another 3 to 4 minutes.
- Stir, remove from the heat, cover, and let sit for 10 minutes before serving.
- this is best served warm, not hot.
- Stir in coriander leaves (cilentro), add salt and pepper to taste and serves.
- This is usually served with Bhutanese red rice, but it is also good with plain rice accompanied with a stir fried green vegetable.
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
EMA DATSHI (BHUTAN)
I used this recipe for week 31 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bhutan is my 31st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources. This recipe does come from a Bhutanese source but is traditionally made with yak's cheese, which you can't currently get in the US. The substitute of feta and Danish bleu is considered an acceptable substitute if you can't get yak's cheese.
Provided by GiddyUpGo
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the rice and about 1 1/2 times as much water to a pot and bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until all the liquid is absorbed.
- Meanwhile, put the chiles and onions into a pot with the water. Add the vegetable oil.
- Bring to a boil and reduce heat to medium.
- Boil uncovered for 10 minutes, then add the tomato and garlic.
- Continue to boil for 2 more minutes, then add the cheese and cook an additional 2 to 3 minutes. Add the cilantro and remove from the heat.
- Stir and cover. Let stand for two minutes before serving over red rice.
Nutrition Facts : Calories 275.4, Fat 18.9, SaturatedFat 11.4, Cholesterol 54.1, Sodium 835.3, Carbohydrate 14.4, Fiber 2.2, Sugar 7.6, Protein 14
EMA DATSHI
Make and share this Ema Datshi recipe from Food.com.
Provided by sheepdoc
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Slice potatoes and put aside.
- put rest of ingredients, except cheese slices, in pot.
- Add water to just cover.
- Cook on high 20 minutes,.
- Add potatoes, then cook on medium for 15 minutes.
- Adjust salt as needed. Add cheese slices for color if desired.
- Serve with rice on the side.
Nutrition Facts : Calories 1571.4, Fat 143.8, SaturatedFat 61.6, Cholesterol 211.4, Sodium 2783.8, Carbohydrate 42, Fiber 5.3, Sugar 5.1, Protein 28
VEGETARIAN EMA DATSHI (BHUTAN CHILI CHEESE STEW)
The national dish of Bhutan, this stew of hot peppers and cheese is extremely unique. It is usually made with a type of Bhutanese farmer's cheese, which can be approximated in the West by using queso fresco or feta cheese. If you can't handle super spicy food, try using poblanos or Anaheim peppers in place of the hot peppers. This version is different than the other recipe of the same name on this site. From Vegetarian Cooking and Recipes. The Kingdom of Bhutan, is a landlocked state in South Asia located at the eastern end of the Himalayas. It is bordered to the north by China and to the south, east and west by the Republic of India.
Provided by Sharon123
Categories Onions
Time 25m
Yield 2-4
Number Of Ingredients 8
Steps:
- Remove seeds and ribs from chilis and cut chilis lengthwise into 1/2" slices.
- Place chilis and onion in water with vegetable oil. Boil 10 minutes. Add tomato and garlic and simmer for 2 more minutes.
- Add cheese and simmer on low for 2 more minutes - enough to blend the cheese without completely melting it. Add cilantro and stir.
- Serve with Bhutanese red rice or brown rice.
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EMA DATSHI (CHILLI WITH CHEESE) RECIPE - NDTV FOOD
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Adjust to your own taste. The cheese used in Bhutan is Churpi, which is a cross between farmer's cheese and feta. Since it is not widely available, feta is substituted in this recipe. This unusual soup-like curry is rich and warming on a cool day. Recipe adapted from the book, "Mangoes and Curry Leaves " by the team of Alford and Duguid.
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Ema Datshi, Bhutanese chili cheese, is the national dish of Bhutan and our favourite dish from this country. It's a vegetarian main course or side dish using hot chili peppers as a vegetable and main ingredient. A fantastic chili recipe to use up chili peppers. Ema datshi is traditionally served with red rice.
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