Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups of water
- heaped 3/4 cup of chiles that have been cut into 1 to 2-inch lengths (deseeded or not - its' up to you)
- 1 large onion, cut in half vertically and then sliced into then half circles
- 2 tsp. vegetable oil
- 5 plump cloves of garlic, coarsely chopped or mashed to a paste
- 250 grams feta or other mild, non-melting cheese
- salt, if needed
- a handful of fresh coriander leaves, torn into small pieces
Directions
Bring the water to a boil in a medium pan and add the chiles, onion, and oil. Cover, reduce heat to a strong simmer, and cook for about 15 mins.
Add the garlic and return to a boil, reduce heat again and simmer for an additional 5-10 minutes, until the garlic and chiles are soft.
Stir in the cheese and simmer for about 5 minutes. Remove from heat, stir once, then cover and set aside for 10 mins.
Taste and add salt if needed. Serve sprinkled with a few bits of coriander leaf.
Category:Bhutani Recipes
Category:Bhutani Vegetarian