By far my favourite Bhutanese food is kewa datsi (potatoes and cheese) and I crave it often. My favourite way to eat it is with puri (deep fried flat bread) to mop up the cheesy sauce. I also like to dip tea momos (like steamed chinese bread) in a bowl of kewa datsi, but these are harder to find.
And this is the dish I see myself making in years to come, for warmth and comfort and in those moments I feel nostalgic for Bhutan and wish it was as simple to sit down to this nourishing meal as popping out to a nearby restaurant.
There are different ways to make kewa datsi that I have seen, but this is how I watched the students at a class picnic make it outside on an open fire, and it works well.
1 onion, sliced thinly
1 large tomato, sliced into 16ths
Approx 4 large or 8 smaller potatoes, peeled and sliced into very thin rounds
2 large green or red chillies sliced (more or less to suit your preference)
1 ball datsi cheese, or substitute 150 g crumbly feta cheese
80 g processed cheese
Salt to taste
1 tbs veg oil
In a medium sized saucepan heat oil and fry onions until softened.
Add tomatoes and cook for 3-4 minutes.
Add potatoes, chillies and 1 cup of water and cover with lid.
Simmer for 10 mins until potatoes soften.
Add crumbled cheeses and stir through pot.
Add salt to taste.
Lower heat and cook, covered for another five minutes til cheese has melted to create a sauce.
Top up water if it starts to get low. You want to make a fairly loose sauce to serve with potatoes.
Serve and enjoy.
In Bhutan a simple dahl is usually made to accompany kewa datsi, and making this in my pressure cooker is a breeze. I love my pressure cooker so much I want to find a way to bring it home at the end of the year.
 |
| A particularly delicious meal of kewa datsi and puris at Hotel Choekerling, Trongsa. |
And this is the dish I see myself making in years to come, for warmth and comfort and in those moments I feel nostalgic for Bhutan and wish it was as simple to sit down to this nourishing meal as popping out to a nearby restaurant.
There are different ways to make kewa datsi that I have seen, but this is how I watched the students at a class picnic make it outside on an open fire, and it works well.
Kewa Datsi
Serves 4 with rice or bread1 onion, sliced thinly
1 large tomato, sliced into 16ths
Approx 4 large or 8 smaller potatoes, peeled and sliced into very thin rounds
2 large green or red chillies sliced (more or less to suit your preference)
1 ball datsi cheese, or substitute 150 g crumbly feta cheese
80 g processed cheese
Salt to taste
1 tbs veg oil
 |
| Colourful ingredients. |
In a medium sized saucepan heat oil and fry onions until softened.
Add tomatoes and cook for 3-4 minutes.
Add potatoes, chillies and 1 cup of water and cover with lid.
Simmer for 10 mins until potatoes soften.
Add crumbled cheeses and stir through pot.
 |
| Our dinner cooking on our gas burner stove. I added some cauliflower to the mix tonight and it went well. |
Add salt to taste.
Lower heat and cook, covered for another five minutes til cheese has melted to create a sauce.
Top up water if it starts to get low. You want to make a fairly loose sauce to serve with potatoes.
Serve and enjoy.
In Bhutan a simple dahl is usually made to accompany kewa datsi, and making this in my pressure cooker is a breeze. I love my pressure cooker so much I want to find a way to bring it home at the end of the year.
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