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SIKKHIM RECIPES


The staple food of the people of Sikkhim is rice though they take maize as well. They have their own cuisine culture. Sikkhim food is said to be very delicious and it suits to their clime as well.

Sikkhim cuisine is influenced by Chinese cuisine and the other North Indian states' cuisines.

Sikkhim people prepare different type of fern-based foods too. The tomato achar of Sikkhim is well-known. They also take Momos and noodles in abundance.

MOMO(STEAMED DUMPLING) RECIPE Vegetarian-Dish

Ingredients

Wheat flour
4 cups
Meat minces
750 gm
Ginger finely chopped
1 thumb sized
Salt
1 tsp

Method

  • Mix well wheat flour with 2 cups of water and knead into a stiff paste, roll out on a floured board till it is very thin. The rolled dough should be about 2 feet square.
  • Cut in circle with the rim of tea cup.
  • Place a circle of dough on your left hand, slightly stretch the edges and place about a teaspoon of filling in the centre.
  • Then with your right thumb and forefinger pleat the dough together over the centre of the meat, forming a pin-wheel design. Your left thumb is used to tuck the minced meat down as you go, and the dumpling turns on your palm as you pleat around it. A special steamer locally called moktu is required.
  • Filled up dumplings are placed on oiled racks, slightly separated in the moktu.
  • Bottom of the moktu is filled with water and steam the dumplings for 20-25 min.
  • Momo is ready to serve hot.
  • Momo is eaten with meat/vegetable soup, and tomato achar.

TOMATO ACHAR(PICKLE) RECIPE

The fiery taste of tomato achar (pickles) will bound you to rock. The sweet and spicy medley of Sikkim's tomato achar is really unforgettable. Tomato acahr is often accompanied with Momos but it tastes great with plain rice also. The taste is thrilling and the recipe is bit easier.

Ingredients

Tomato boiled and crushed
2 large
Green chillies
4-5
Salt
1 tsp

Method

  • Boil tomato, crush and grind with green chilies in stone mortar.
  • Add salt and mix well to give a thick past of tomato achar.

THUKPA / GYA-THUK RECIPE

Gya-Thuk or Thukpa is a noodle-based soup with vegetables or meat popular in Sikkim and the rest of North West India. In the cold weather of North west states of India thupka presents an ideal hot savour.Thupka is usually popular with meat but pure veggies can also prepare it with vegetables. Check out this Sikkim special with us

Ingredients

Meat minced
250 gm
Egg noodles
300 gm
Onion finely chopped
2 large
Onion leaves chopped
1 tbsp
Garlic chopped
3 flakes
Green chilli sliced
4-5
For Soup
Bone soup
3 itres
Salt
1 tsp

Method

  • Fry chopped onions with garlic and green chilies, then add minced meat, fry for 10 min. Add salt to taste. Then keep aside after cooking.
  • Boil 4 litre of water vigorously and drop noodles, boil for 2 min, stirring occasionally.
  • Drain the noodles through a large sieve and run cold water over them to stop them from sticking. Squeeze the water from the noodles and transfer to a serving bowl.
  • Pour hot soup into bowl with noodles. Put fried meat-onion mixture and finely chopped green onion leaves on top of it.
  • Thukpa/Gya-thuk is ready to serve hot.

KINEMA CURRY RECIPE

Ingredients

Kinema
250 gm
Onion chopped
1 large
Tomato sliced
1 large
Green chilies
3-4
Turmeric powder
1/4 tsp
Salt
1 tsp

Method

  • Heat oil and add chopped onions and fry till it becomes tender, add tomatoes and turmeric powder and fry for 2 min and then Kinema is fried, add salt, sliced green chilies and fry for 3-5 min.
  • A little water is poured to make a thick curry, and cook for 5-7 min.
  • Kinema curry is ready for serve with cooked rice.
  • Sun-dried kinema is sometimes mixed with leafy vegetable to make mixed curry as side-dish.

GUNDRUK AND SINKI SOUP RECIPE

Ingredients

Gundru/siki Recipe
50 gm
Onion Chopped
1 large
Tomato Chopped
1 large
Dry red chilli
2 pods
Turmeric powder
1/2 tbsp
Salt
1 tsp

Method

  • Soak Gundruk/Sinki in water for 10 min.
  • Heat oil and fry chopped onions, tomatoes, chilies.
  • Drain up soaked Gundruk/Sinki and fry, add turmeric powder and salt, and put 2 cups of water.
  • Boil for 10 min, and serve hot with cooked rice.

CHHURPI SOUP RECIPE

Ingredients

Chhurpi
250 gm
Tomato sliced
1/2 cup
Onion chopped
1/2 cup
Green chillies sliced
3-4
Ginger grated
1 tsp
Paanch phoran
1/2 tsp
Turmeric powder
1/4 tbsp
Salt
1 tsp

 

Method

  • Heat oil, fry Paanch phoran, add chopped onion till it becomes golden brown.
  • Add finely sliced and grated ginger, tomatoes and seasoned with Chhurpi and add salt. Stir and fry till oil separates.
  • Garnish with fresh coriander leaves.
  • Serve hot with cooked rice.

CHURPI KA ACHAR RECIPE

Chhurpi is a hard traditional cottage cheese made from cow milk or yak milk. This fermented dairy product can be made from whole milk, skim milk or butter milk. Chhurpi can be used as a snack and we can also use its powder as a condiment in soups. Here we are providing "Chhurpi ko acha" recipe, which is a very easy to cook Indian recipe. you can store this Chhurpi pickle for some days.

Ingredients

Chhurpi
250 gm
Radish / cucumber sliced
1 cup
Chopped onion
1/2 cup
Green chillies chopped
6-7
Mustard oil
1 tsp
Salt
1 tsp

Method

  • Wash your hand and make them dry.
  • Then take all the ingredients in a bowl.
  • After that mix them properly using your hand.
  • And now the achar is ready to serve.
  • You can have it with rice or roti.

CHHURPI NINGRO CURRY RECIPE

One of the favorable dishes of the Sikkimese, Chhurpi-Ningro Curry is a simple yet scrumptious dish. Ningro is an alpine fiddle-head fern grown in the Sikkim Himalayan region while Chhurpi is a cottage cheese made from cow or yak milk. When this edible fern is sauted with Churpi the result yummy Chhurpi-Ningro Curry. Not hesitate due to its absence from the restaurants' menu, for it holds high order in the local diet chart.

Ingredients

Chhurpi
250 gm
Ningro
12 stems
Onion chopped
1/2 cup
Green chillies
3-4
Paanch phoran
1/2 tbs
Turmeric powder
1/4 tbsp
Salt
1 tbsp

 

Method

  • Heat oil and add Paanch phoran spice, fry chopped onion till it becomes golden brown, add chilies and turmeric powder.
  • Fry finely cut pieces of Ningro and add a little amount of water, cook for 10 min.
  • Season Chhurpi and simmer briefly for 10-15 min.
  • Now serve curry with cooked rice.

SEL ROTI RECIPE

Ingredients

Rice
1 kg
Wheat flour
250 gm
Milk
500 ml
Sugar
200 gm
Ghee
100 gm

Method

  • Wash and soak rice overnight; pound into fine powder.
  • The rice flour supplemented with butter, sugar and some spices are made into batter by adding milk and 2 cups of water, and allowed to ferment for between 4 h during summer and 24 h during winter at room temperature.
  • The leavened batter is squeezed by hand and deposited as continuous ring onto hot edible oil till they become gold brown.
  • Sel roti is served as staple confectionery bread with Shimi ko achar and mutton curry.

SHIMI KA ACHAR RECIPE

Pickles add spice to your food. Shimi ka Achar is also known as string bean pickle. This is one of the favourite of the people of Sikkim. It is prepared from string bean and sesame seeds. It is yummy to have it with Sel roti. The ingredients and method of preparation is given so that you can make it at home.

Ingredients

String bean(shimi)
1/2 kg
Sesame seeds
100 gm
Green chili sliced
6-7
Salt
1 tsp
Lemon juice
1 tsp

Method

  • First wash the string beans and then cut it into thin slanting slices. Boil the beans for five minutes and strain it.
  • Next, roast the Til for three minutes and then grind it to make a thick paste.
  • Heat the oil, fry few sliced green chilies. Pour these fried chilis over the beans. Add the paste of Til to it along with lemon and salt. Mix them well.
  • Ignite your taste buds with this ready to eat Shimi ka Achar.
  • For a good meal serve it with Sel roti.

PAKKU RECIPE

Pakku means mutton curry prepared with marinated mutton pieces with ginger paste, dry coriander, cumin seeds, chopped onion, nutmeg powder, turmeric powder and salt. Pakkun is typical dish from Sikkim. It is usually served with cooked rice or Saelroti and is delicious in taste

Ingredients

Mutton
1 kg
For marinating paste
 
Cumin seeds
2 tsp
Dry corainder
2 tsp
Ginger paste
1 tsp
Cloves
6 pcs
Garlic
8 flakes
Onion chopped
1 large
Small cardamom
6 pcs
Cinnamon
1/2 inch stick
Nutmeg powder
1/2 tbsp
Hing
a pinch
Turmeric powder
1 tsp
Salt
2 tsp

Method

  • Marinate mutton pieces with the paste, add salt and turmeric powder and keep for 20 min.
  • Fry in edible oil and cook for an hour in low heat.
  • Serve hot with cooked rice or Selroti.

MESU PICKLE RECIPE

Mesu Pickle or Fermented Bamboo Shoot, one more delicious yet less-known member of Indian pickle family. Made with simple things and methods, Mesu Pickle is usually eaten with dal-rice mixture or chapati-vegetable combination. Just mix together mesu, crushed garlic, chili powder, mustard oil and salt in right proportion, and the result would prompt you to make the jar filled with mesu pickle your treasured property.

Ingredients

Mesu
250 gm
Garlic crushed
4 cloves
Chilli powder
3 tsp
Mustard oil
1 tbsp
Salt
1 tsp

Method

  • Mix all ingredients with mesu.
  • Keep in a closed jar.
  • Mesu is ready to serve with cooked rice.

 

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