Looking for delicious dishes for your Himalaya Day dinner? Here’s some Nepalese, Bhutanese and Indian inspiration from our AHF friends and family.
Don’t forget, if you haven’t already registered for the dinner, here’s the link.
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Getting what is most needed to those who need it most.
Preparation time: 25 minutes
Marinating: 4-6 hours
Cooking time: 1 hour 10 minutes
700g boned leg of lamb cut into half inch cubes
75ml natural yogurt
15ml (1tbsp) light malt vinegar
15ml (1tbsp) Ginger paste
15ml (1tbsp) Garlic paste
40g (1.5oz) ghee
6 green Cardamom pods split to release flavour
5g (1tsp) Shahi jeera (royal cumin)
2x 5cm pieces of cassia bark or
cinnamon sticks, broken up
1 med onion finely chopped
5g (1tsp) ground fennel
15g (1tbsp) ground cumin
2.5 g (1/2 tsp) chilli powder, or to taste
350 ml warm water
5g (1tsp) salt
22.5ml (1.5 tbsp) tomato puree
2.5g (1/2 tsp) balti garam masala
2.5g (1/2 tsp) dried mint
30g (2tbsp) chopped fresh
Combine meat, vinegar, yoghurt, half the ginger and half the garlic. Mix thoroughly & marinate 4 – 6 hours
Preheat pan add ghee.
When hot but not smoking, add cardamom, royal cumin & cinnamon sticks.
Stir fry 15 seconds, then add marinated meat.
Increase heat to high & stir fry 5 minutes or until meat begins to release its juices. Reduce heat to low, cover pan and simmer 20-25 minutes or until liquid dries up and fat is visible.
Add onion, ground fennel, cumin, chilli powder & remaining ginger & garlic. Reduce the heat to medium and stir fry for 5 minutes or until fat separates from spices
Stir in warm water, salt, tomato puree, mix well, then cover pan & reduce heat to low.
Simmer 25 – 30 minutes or until meat is tender.
Add garam masala, mint & fresh coriander, stir fry 1-2 minutes. Serve at once.
300g white fish e.g. Barramundi
Coconut oil – 2 tbsp
Red dried chillis – 4 to 6
Chopped white onion – 1 large
Ginger grated – 1 tsp
Garlic grated – 1 tsp
Fresh green chillies in oil
Tomato puree – ½ cup
Coconut cream – 1 cup
To a heated pan, add organic coconut oil. Let it heat and then add the mustard seeds. Add the curry leaves.
Cook the onions till they are soft. Add the grated ginger and garlic. Let it caramelize.
Add turmeric, pepper, green chillies and the tomato puree. Then slowly keep stirring till the oil comes on to the surface.
Add coconut cream and cook till the cream turns to coconut oil.
Add vegetable stock and simmer till a slow boil.
Add fish and cover and cook for 5 to 7 minutes.
Serve with rice.
1 tsp mustard seeds
8 curry leaves
1 large red onion, diced
1 tsp garlic paste
1 tsp ginger paste
1 tsp turmeric powder
1 tsp chilli powder
1 tomato, chopped
1/4 cup tamarind pulp (tamarind soaked in water)
salt to taste
300g white fish, cut into bite-size pieces (e.g. ling)
1 cup light coconut milk
handful coriander, chopped for garnish
Rildok is a traditional Sherpa soup with pounded potato dumplings. It is a very special traditional Sherpa dish made of mashed potato until sticky, made into balls, and then dipped into a soup made of a specific type of cheese called Gyangmar in Sherpa.
Sherpas then add Timur and chilli to the soup according to their taste. It is also very difficult and very laborious to make, thus not found commonly in restaurants. Only in a few Sherpa homes these days.
Boiled potatoes as per the requirement ( 4 medium-sized potatoes for a person)
A large wooden mortar with a heavy wooden pestle to smash the potato and make soft and silky
1 tbsp simple garlic, onion, tomato paste, and chopped green chilies
1 tbsp chopped onion leaves
½ tbsp finely chopped coriander leaves
1 tbsp oil
Salt to taste
½ tsp turmeric powder
Few cumin seeds
Timur powder to taste
Boil the potatoes
Remove the skin of potatoes and let them make cool.
Smash them and make soft and silky with the help of wooden mortar and pestle
Prepare small dumplings of potato and cook in simple onion, garlic, tomato soup.
After a few minutes, it will be ready to serve: the food of Himalayan people.
red chillies to make the sauce
(momos can be made with meat or vegetarian fillings)
Cut the red chillies and soak them in water for about two hours. Cut up into small pieces and soak in the vinegar for one to two hours. Put all the ingredients in a mixie and grind to a smooth paste.
2 inches ginger (1 inch for cashew paste, 1 inch for masala)
3-4 medium cloves garlic
2 cups chopped tomatoes
2 tbsp butter OR 1 tbsp oil + 1 tbsp butter
1 medium tej patta (Indian bayleaf)
1 tsp Kashmiri red chilli powder or deghi mirch
1-2 green chillies
salt to taste
1/2 – 1 tsp sugar (optional)
200-250g paneer cubes
1 tsp kasuri methi leaves (dry fenugreek leaves) – optional
1 tsp garam masala
2-3 tbsp low-fat cream or 1-2 tbsp whipping cream
1-2 tbsp fresh coriander leave for garnish
Making Makhani Gravy
Making Paneer Butter Masala
Makes 1 medium-size paratha
1 cup wheat flour
1 tbsp ghee
Salt to taste
1 boiled potato
1 tbsp melted ghee or oil
a few cumin seeds
1/3 chopped onion
salt to taste
1/3 tbsp chilli powder and turmeric powder or chopped green chillies
1/2 tbsp finely chopped coriander
Cumin Seeds – 1 tsp
Onion – 1 large chopped
Ginger – grated 1 tsp
Garlic – grated 1 tsp
Tomatoes – I large, chopped fine
Turmeric – 1 tsp
Red chili powder – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Black pepper – 1 tsp
Chickpeas – 1 can
Dried Mango powder – 1tsp
Garam masala – ½ tsp
In a heated pan, add oil and then the cumin seeds.
Add the chopped onion and fry till it turns golden.
Add the ginger and garlic and continue stirring being careful that it does not stick to the pan and the raw smell disappears.
Add the tomatoes.
Cook the mix till it is a homogenous mix and the oil starts to surface.
Add the spices and salt for seasoning.
Add the washed chickpeas, a bit of water and cover and cook till the peas are softened.
Then add a tsp of dried mango powder and the garam masala.
Mix well and then to finish, add a dollop of butter and sprinkle fresh coriander leaves.
2 cups water
2 heaped tsp masala mix
(you can make your own at home with cloves, cinnamon, cardomom seeds; a small amount of black pepper, star anise and fennel seeds; lots of dried ginger)
sugar (optional – to taste)
Add masala chai mix to the water and bring to the boil.
Add fresh milk to the saucepan and bring back to the boil.
You can also add little bit of sugar to sweeten (optional).
Simmer to get the flavour from the spices and until the liquid has turned a brown colour.
Strain the liquid into a teapot.
Kinzang and Carolyn live near Paro in Bhutan. Carolyn is formerly CEO of the Australian Himalayan Foundation, and both Carolyn and Kinzang remain great supporters of AHF.
It’s lovely to see more of them in their mountain home, with their interesting music and Kinzang’s Michelin style julienne skills. Thanks to them both for taking the time to say hello and share this cooking segment with us!