A Tibetan woman sharing my Himalayan culture through old and new Tibetan food recipes from the Himalayan countries of Nepal & India, which are homes to some of the largest Tibetan refugee settlement. Thank you for joining me & for your interest in learning more about Himalayan culture and cuisine 💚 To learn more, visit linktr.ee/HimalayanDumplings
Thank you so much! I have been reading "The Cave of the Ancients" by Lobsang Rampa for a few days and I was wondering what Tsampa is and how it is made according to Tibetans recipe. Love and Light to You😍😇
Mason's Sand is very high quality washed clean sand for masons and bricklayers. You can buy it anywhere bricklaying supplies and masons supplies are sold. Even Home Depot will sell it. Please wash it well under cold running water to remove any super fine grains ans dirt before drying it in your oven before first use. There are black tea bricks sold as Caravan brick teas and some have a special imprint of the maker stamped or embossed into them at the time of pressing and drying. They sound like an Indian black tea that could be exported into Tibet using yaks or porters in the old days. Is Tibetan Purple Barley used for Tsampa? I have a question about the Chhurpi hard dried yak cheese. Is a Kraft Grated Parmesan of any use as an easy to buy in US grocery stores substitute? It is sour and salty. The only other cheese that might be close is a sheeps milk super hard tangy cheese from Greece called Mizithra. It isn't that common in the US but can be bought at a much higher price than the low cost Kraft Grated Parmesan that actually doesn't taste anything like an Italian Parma Reggiano imported cheese. Kraft Grated Parmesan is made from fermented cow's milk and is a rather tangy but bland cows milk dry granulated cheese popular for sprinkling on take out pizza and pasta. Have you tried it and does it sub for Chhurpi in a pinch when a real feremented Yak's milk cheese is not sold here.
Those metallic colors are very impressive, eye catching. I’ve been reading Timeless Design by Bo Niles and dreaming about Hopi casinos, sitting home alone is driving me crazy. Thank you for your time, hope you are healthy and happy where you are.
Oh Dear Khy Khy la A warm thank You from the bottom of my heart for sharing this video Years ago I had a mongolian Ani staying in my flat with us & she offered first tibetan tea for us. It was just amaizing good.🥰🥰🥰 We all loved it. Tashi Delek once more now hope to do it on my own after Yor recepie🙏🙏🙏❤️❤️❤️
You're very welcome and Thujeche for sharing your story 💛 Mongolians and Tibetans have a long shared history and thus similarities in customs and culture.
Oh my goodnes!!! I am blessed by finding You Madam! Thank You I am from Hungary / Budapest / i took the refuge since over 15 years, &, also I love tibetan teachings by my Geshe la Here in Budapest i am the member of the only Buddhist University in the EU - age dosnt metter😘everyone is wellcome Also I do donate the Shambhala of Budapest since 15 years every month🙏❤️ I would love to learn cooking as well🥰 Thank You so so much 🙏🙏🙏
Yes, you can skip radish although the flavor of the soup won't be the same. Or IF an option for you, use radish to add flavor to the broth and remove them in the end. And yes, you can absolutely use whole wheat instead of maida as long as you're okay with the noodles being a little chewier. All the best 💛
@HimalayanDumplings before the second fermentation do u strain out the first liquid and only use rice with water or do u add water to both rice with chang?
What was the name of the cheese-like ingredient made from Yak's milk? Is it possible to order that here in the US (e.g., as I have been able to order the brick of Tibetan tea), and, if not, is there a decent substitute? Thanks so much for this great video! I've been curious about Tibetan butter tea for the last few years. _()_
So glad you enjoyed the video 💛The cheese like bits are called Chusip in Tibetan and essentially are dehydrated cheese bits dried to a crisp. As for a relatively close substitute, I would recommend toasted Parmesan crisps that are available at Costco etc.
One peice of advice to anyone watching, not about the recipe, but sourcing ingredients, ive bought kashmiri chilli and its been mild, and also bought it and its been hot. So, use common sense if it smells hot it may be hot.
I was watching Mega Kitchen show on National Geographic and one show was mega kitchen during Kalchakra in Bodh Gaya in Bihar India and I saw this kind of tea being served. I googled it and found your recipe!! Thank you!! 🙏
I got some from Sikkim every time I visit. Recently found two abandon pigeon chicks. Guess what? I fed them jhamdu! I'm just glad I eat other food also because now they like it and it's ALMOST OVER!!! Thank you for this video. Now I can make my own tsampa. Pigeons have expensive taste 😢
Hello, thank you for the recipes! If we can't find any chura kampo / churship, what kind of cheese here in the West would come closest to this typical Tibetan taste? PS: why not use traditional Tibetan songs instead of this... background noise?
You're welcome💛. Toasted parmesan cheese works as a substitute. As for background song, Thujeche for your feedback. It was the best i could do then given my technical inaptitude but will try to do better ☺️
@@HimalayanDumplings ཐུགས་རྗེ་ཆེ། thank you so much for your reply! I can't wait to try your tip with roasted parmesan :) ཐུགས་རྗེ་ཆེ། for your recipes, I'm addicted to tsampa. And thank you in advance for the awesome traditional Tibetan songs that you will make us discover in your future videos 🙏
Hello from Singapore ! Was looking for this recipe ever since seeing this pop up in Tintin In Tibet Comic by Herge. This video was fantastic showing the Tibetan culture and recipe,for a moment towards the end I felt as though I was in Tibet.Really interesting that the entire family eats the same food❤ .I will definitely try this recipe. You have a very calming voice.
Thank you for veganized Tibetan food. Looking forward for next veganized Tibetan foods. I tap the follow button have had seen this vid. Losar tashi delek!
