Bengali's are always blamed for hot food, most Bengali's suffers for Gastric and ulcer but in south Asia Bhutanese cuisine employ...
Bengali's are always blamed for hot food, most Bengali's suffers for Gastric and ulcer but in south Asia Bhutanese cuisine employs a lot of hot food.Contrasting with Bangladesh or other countries in the world, in this minuscule Bhutanese territory chilies are not used as a spice to flavor food rather chillies are used as a vegetable. Now we will introduced the Bhutanese dish name Ema datshi , recognized as a national food of Bhutanese . Ema Datshi is made by different varieties of chilies and cheeses. Green chilies, red chilies, white chilies, capsicum, red peepers are also used in same dish to make it strong.
2. 50 g green chilies
3. 50 g capsicum
4. 50g red peepers
5. 50g white chilies
6. 2 Onions are chopped longitudinally
7. 2 or 3 big finely chopped tomatoes
8. 250g Feta Cheese
9. 5 to 10 cloves of garlic finely crushed
10. 5-10leaves of coriander
11. 3 table spoons vegetable oil or olive oil.
Take 500 ml water in a saucepan, cut all varieties of chilies longitudinally (1 chili in 4 pecs). Put these chilies and chopped onions into water in saucepan, Add 3 teaspoon vegetable oil into water. Then boil the chilies and chopped onion in medium heat for about 10 to 15 minutes. Now, Add tomatoes and garlic and boil for another 2 min. Add Cheese and let it remain for 2-3 mins. Finally add coriander and turn off the heat. Stir. Keep it closed for 2 mins. Then mouth watering Ema Datshi.is ready to go. Hot rice with Ema datshi could be eaten to fill appetite.
What to Pour
1. 50g of Red chilies (medium hotness)
2. 50 g green chilies
3. 50 g capsicum
4. 50g red peepers
5. 50g white chilies
6. 2 Onions are chopped longitudinally
7. 2 or 3 big finely chopped tomatoes
8. 250g Feta Cheese
9. 5 to 10 cloves of garlic finely crushed
10. 5-10leaves of coriander
11. 3 table spoons vegetable oil or olive oil.
How to Mix and match
Take 500 ml water in a saucepan, cut all varieties of chilies longitudinally (1 chili in 4 pecs). Put these chilies and chopped onions into water in saucepan, Add 3 teaspoon vegetable oil into water. Then boil the chilies and chopped onion in medium heat for about 10 to 15 minutes. Now, Add tomatoes and garlic and boil for another 2 min. Add Cheese and let it remain for 2-3 mins. Finally add coriander and turn off the heat. Stir. Keep it closed for 2 mins. Then mouth watering Ema Datshi.is ready to go. Hot rice with Ema datshi could be eaten to fill appetite.
