Ema Datshi


     Bhutanese Ema Datshi | Dry Red Chilly | Bhutan National Dish | Recipe


Ema Datshi
Ema Datshi

           Ema Datshi is Bhutanese national dish and loved by the whole nation. Ema means Chilli and Datshi means locally produced cheese from cow and yak milk. If you don’t have local cheese it’s completely fine with the processed cheese.

Now let’s start cooking Bhutanese Ema Datshi so, stick around till the end to see our amazing combination of chilli and cheese. It can be used red dry chilli or you can go for other chilli also like green chilli and dry white chilli. It's all up to your preference now let’s starts adding our ingredients in the pan here comes garlic. I use literally one head garlic because I love garlic a lot. If you like less you can use 3-4 cloves of garlic or you can totally skip it. You can use ginger instead of garlic if you love or prefer ginger over garlic. But for me garlic is secret ingredient now let's put onion. One onion is enough to prepare for four heads.

Ema Datshi


 You can use more onions if you are cooking for more heads. Putting one small tomato because  dish will turn into sour and less spicy by adding more tomatoes, followed by spring onions also and putting fresh spring onions you can also go for spring garlic if you have or you can skip both if you don't have. These are just additional ingredients which make our Ema Datshi more delicious and beautiful. 


Ema Datshi

Now here comes our main boss ingredient the red dry chilli. I'm adding chilli on the top most as dry chilli cooks really fast compared to other ingredients. Now it's time to introduce  another star ingredient "the cheese" add lots of processed cheese and homemade cheese from cow milk. Remember always don't put excess cheese, it will ruin the taste of your dish turning into somewhat sour taste, followed by salt and oil here are some tips for you, always put less salt when you're using processed cheese. As it already contains salt and contributes little salt in our dish. Now let's add water to cook our dish when it comes to adding water it depends wholly upon you.

Ema Datshi


 If you prefer dry then just add half cup of water or if you like stew type, add 1-2 cups of water cover the pan with its lid and cook for 5 minutes without touching, without anything, under medium flame let the dish do its thing after 5 minutes, open the lid and stir thoroughly see how beautiful and creamy  Ema Datshi is looking and with this my work is done here.

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