BM # 39
Day : 25
State : Sikkim
Day : 25
State : Sikkim
Sikkim is India’s second smallest state, first being Goa. It is located in the Himalayan region. This state is the least populated. It also represents a confluence of diverse peoples and cultures.It is home to the Lepcha tribe, thought to be Sikkim’s original inhabitants. The Bhutias who migrated from Tibet and more recent migrant Nepalese.Sikkim cuisine is a reflection of this diversity.
Rice is a staple cereal in the food and cuisine of Sikkim. Wheat, buckwheat,barley and finger millet are used in their local diets.Meat is an important part of their traditional diet.They use many of the ingredients as we do like onions, garlic, cumin, chillies,how ever the cuisine seems to call for a lighter touch than that required to master the bold , loud flavors of other regional states.
A typical Sikkimese consists of Daal Bhat with meat for breakfast , a light lunch of Momos and an early dinner consisting of noodles.
From their cuisine I have picked up their two famous dishes, first being Momos.
Momos are steamed dumplings normally stuffed with meat.This is a popular snack which is eaten with spicy sauces or dunked into bowls of soup.These are sold by street vendors , in fact they have come on the streets of many other states too.
The second dish is Thukpa.
Thukpa is a noodle soup. I have used buckwheat noodles, as the Sikkimese use lot. of buckwheat in their diet.This is a whole some soup and the combo of Momos with Thukpa completes a meal.
This was my first trial with both the dishes and I am glad that both the dishes turned out awesome.Thukpa was a total treat and my son went ga ga over it. I love the crescent shaped momos, and it was fun shaping them , though I used ready wrappers which I had got from Japan. To make the wrappers from scratch is simple and I had made them for a earlier BM post where I made Date and Sesame Wontons.
Coming to the recipes…
2 cups maida
1/2 tsp salt
1/2 tsp baking powder
Mix maida,salt and baking powder and knead to a stiff dough with water.
Roll the dough into a big disc and cut into smaller 3″ dia with the help of a cutter, alternatively roll into small discs. The disc should be translucent.
You could also use ready wrappers.
1 /2 cup carrots , finely chopped
1 cup cabbage , finely chopped
1/4 cup French beans, finely chopped
1 Tbsp oil
1/2 cup onion , finely chopped
1 tsp garlic , chopped
1 tsp soy sauce
1/4 tsp vinegar
1/4 tsp black pepper
Salt to taste
Heat oil and add the onion and garlic.
Saute over high heat and add the carrot cabbage and beans. Turn around over high heat till glossy.
Take it off the heat and mix in the soy sauce, salt, vinegar and black pepper.
I added some chilly sauce too.
Take a wrapper, wet edges and place some filling in the center.
Check step by step pictures to make the crescent shaped momos.
Bring edges together to seal.
Steam for about 10 minutes and serve with chilli sauce.
20 – 25 whole red chillies
1-2 cup malt vinegar
10 – 15 cloves garlic
Salt to taste
2 tbsp oil
1 tsp sugar
Soak the red chillies in vinegar for about 30 minutes.
Mix all the ingredients and blend to a smooth paste.
3 Tbsp butter
1 Tbsp garlic, chopped
1 Tbsp ginger, grated
1 onion , cut into quarters
1 tsp chili powder
1 tsp. curry powder
1/2 tsp. turmeric
1 potato, small dice
1 tomatoes, diced
4 cups vegetable stock
1 cup buckwheat noodles / noodles
1/2 cup chopped spinach
1 Tbsp soy sauce
Salt and pepper to taste
Heat butter in pan and saute ginger, garlic, and onions for 1-2 minutes or until slightly translucent.
Add spices and cook for one more minute.
Add potatoes, tomatoes, and stock and bring to boil.
Lower heat and simmer for 15-20 minutes until potatoes are tender.
Add noodles and cook for 5 more minutes or until tender.
Add spinach and cook until wilted, about one minute.
Make sure potatoes are tender, add soy sauce and salt/pepper to taste, and serve.