Sisnu, or stinging nettle, is a multipurpose, nutrient-rich herb that has long been a mainstay in Sikkimese cooking. Though rough, sisnu becomes a delicious food full of vitamins, minerals, and a distinct earthy flavour when cooked correctly. In the Himalayan state of Sikkim, northeastern India, the versatile and medicinal sisnu is highly valued in cuisine. Cooking with Sisnu not only enhances the taste of the food but also makes people feel closer to the agricultural history in that region.
Sisnu Ko Jhol
Warming and nourishing, sisnu ko Jhol is a soup that benefits the body and the soul. This traditional Sikkimese cuisine, which offers the ideal balance of flavour and health benefits, is especially popular in the winter months. The first step in making Sisnu ka Jhol is to carefully gather the fresh nettle leaves. To get rid of the sting, give the leaves a good rinse and blanch them in boiling water for just a few minutes. For the preparation, finely chop the onions, garlic, and ginger and fry these ingredients in a pot to brown. Add the chopped and blanched nettle leaves, diced carrots, and potatoes. When the vegetables are soft, add some water or vegetable broth and simmer. For more taste and colour, season with salt, pepper, and a small teaspoon of turmeric. To improve the flavour, other modifications include squeezing it with some lime juice or adding a dollop of ghee right before serving. Sisnu Ko Jhol is a yummy, light dish, which one can consume with any meal in the day. It is normally taken with steam rice.
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Sisnu Ko Tarkari
A simple but tasty side dish that highlights the distinct flavour of stinging nettle is called sisnu ko tarkari. This quick stir-fry is perfect for including this leafy green vegetable on your meal plan at least once a week. Begin by heating up some oil in the pan and adding mustard seeds for Sinsu Ko Tarkari. Combine the chopped onions and fry for a few minutes or until they are brown and become crispy. Stir for a few more minutes and then add the chopped potatoes, fry for a further few minutes, and then put the tomatoes. Simmer until the tomatoes get tender. Next, add the chopped and cleaned Sisnu leaves to the pan with the cumin and turmeric powder. Mix thoroughly and sprinkle with salt. Simmer the curry until the potatoes are tender, adding enough water to cover the potatoes and greens. For added texture and flavour, some chefs like to add a sprinkling of grated coconut. Serve hot as a pair with roti or rice.
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Sisnu Ko Pakora
It is a favourite food in Sikkimese homes, crunchy and savoury. These fritters are great as an appetiser during festivities or for teatime. Nettle leaves should first be blanched and roughly chopped before making sisnu ko pakora. Add the rice flour, ginger, green chillies, finely chopped onions, and gram flour (besan) to a mixing bowl. To this mixture, add the chopped nettle leaves. Add salt, a little bit of baking soda, and after that, spices such as coriander and cumin. Water should be added gradually to create a thick batter that reaches the back of a spoon. In a deep pan, heat the oil for frying. Little pieces of the batter should be dropped into the heated oil and fried until crispy and golden brown. For a delicious combination of flavours, serve hot with a serving of sour tomato chutney or refreshing mint chutney.
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Sisnu Ko Saag
Sisnu ko saag, a North Indian side dish, is a creamy preparation that actually turns a prickly nettle plant into a delicious food. First, blanch a big batch of nettle leaves. Put the cumin seeds in a pan with hot ghee and let them sizzle. Add the ginger, garlic, and finely chopped onions; sauté until the onions become transparent. Add the chopped tomatoes and simmer, stirring, until they soften. Toss in the blanched and pureed nettle leaves, turmeric, salt, and a dash of garam masala. Simmer the mixture over low heat, stirring from time to time. The saag will thicken as it cooks. Add an extra tablespoon of milk or cream near the end of cooking for a more dense version. Serve hot with steamed rice or makki ki roti with a teaspoon of butter or ghee on top.
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Sisnu Achar
This distinctive pickle adds a tangy and spicy touch to any meal by fusing the earthy flavour of sisnu with spices. First, dry roast the sesame and mustard seeds until fragrant, then coarsely crush them to make sisnu achar. Place the chopped Sisnu leaves in a bowl and mix with the red chilli powder, turmeric, and crushed spices. Mix thoroughly after adding the vinegar and salt. To improve flavour, pour hot oil from a small pan over the mixture. Transfer the achar to a jar after allowing it to cool fully. This pickle represents Sisnu and may be consumed with any meal in order to enhance the flavor. It is a sour addition to rice meals or lentils.
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Sisnu enhances the flavour as well as the nutritional value of chutneys, curries and stir-fried food preparations. These five Sikkimese recipes will give your table a flavour of the Himalayan cooking while showcasing the adaptability and nutritional advantages of sisnu.