Khendum's Kitchen
Recipes inspired from a faraway familiar Himalayan kitchen
Metho Kopi Datshi
The ema datshi is the Bhutanese staple dish. This dish is a variation of the classic chili and cheese with cauliflower. I love to prepare this dish and it is a wonderful accompaniment with Paa (meat sautéed with chilies and vegetables) and rice.
Spiciness 7/10
Prep Time: 30 min
Serves 2-4 ppl
Ingredients:
Salt - 1 tsp
Vegetable Oil - 1 tbs
Cauliflower- 370 gm
Tomatoes - 110 gm
Garlic - 2 cloves
Chili Powder - 1/2 tsp
Thai Red Chilies - 15 pcs
Chinese chives - 35 gm
Chinese Chives - 45gm (1/2 a bunch)
Feta Cheese - 15gm
Cheddar Cheese (sharp) - 36gm
Aged parmesan Cheese - 14gm
Water - 3 cups
Prep:
1. Dice tomatoes
2. Dice garlic
3. Chop chilies into long thing elongated slices
Directions:
1. In a medium saucepan put in 2 cups water (not all water), cauliflower, garlic, tomatoes, vegetable oil, salt (half) and chili powder. Bhutanese chili powder is preferred but most will do.
2. Cook with with for about 10 minutes until cauliflower starts getting soft.
3. Now add Thai chili, aged parmesan cheese, sharp cheddar, feta cheese, salt (1/2 tsp), Chinese chives and one cup of water.
4. Cook for about 10 minutes.
