Shamday

Shamday Recipe - Delicious Vegetarian Food from Tibet

Region / culture: Tibet | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Shamday is a delicious and comforting curry dish that originates from the Indian subcontinent. It is a vegetarian dish that is packed with flavor and nutrients. In this article, we will explore the history of the recipe, cooking tips and tricks, as well as detailed nutrition information.

History

Shamday has been a popular dish in Indian households for generations. It is a versatile dish that can be customized with different vegetables and spices. The name "Shamday" is derived from the Hindi word for tofu, which is a key ingredient in this dish. Traditionally, Shamday is served with rice or bread and is enjoyed as a hearty and satisfying meal.

Ingredients

1 small onion
3 cloves of garlic
1 small piece of ginger
1 tsp of salt
1 tomato
2 large potatoes
1 tsp of ground turmeric
1 small packet of bean thread noodles
1 handful of seaweed
sesame oil
tofu (bean curd)

How to prepare

Soak the bean thread noodles and seaweed in cold water and let them sit for 10 minutes.
Peel the potatoes and cut them into cubes.
Finely chop the onion, garlic, and ginger.
Fry the onion, garlic, and ginger in a deep saucepan.
Add the turmeric, salt, and sesame oil. Stir well.
Add the diced tofu and potatoes. Stir well.
Add 1 pt (473 ml) of cold water and cook for 20 minutes (Gas mark 4).
Once the tofu and potatoes are cooked, cut the bean thread into small pieces, rinse the seaweed, and add them to the curry.
Cook for another 5 minutes.
Lastly, season to taste and add the tomato.
Serve hot with boiled rice.

Variations

You can customize Shamday by adding different vegetables such as bell peppers, carrots, or peas. You can also adjust the spices and seasonings to suit your taste preferences.

Cooking Tips & Tricks

To enhance the flavor of Shamday, be sure to fry the onion, garlic, and ginger until they are golden brown. This will create a rich and aromatic base for the curry. Additionally, be sure to season the dish generously with salt and spices to bring out the flavors of the vegetables and tofu.

Serving Suggestions

Shamday is best served hot with boiled rice or bread. You can also enjoy it with a side of yogurt or a fresh salad for a complete and balanced meal.

Cooking Techniques

The key to making a delicious Shamday is to fry the onion, garlic, and ginger until they are golden brown. This will create a flavorful base for the curry and enhance the overall taste of the dish.

Ingredient Substitutions

If you don't have tofu on hand, you can substitute it with paneer or chickpeas. You can also use different types of noodles or pasta in place of bean thread noodles.

Make Ahead Tips

Shamday can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the curry on the stovetop or in the microwave before serving.

Presentation Ideas

To make Shamday more visually appealing, garnish it with fresh cilantro leaves or a sprinkle of sesame seeds. You can also serve it in a decorative bowl or plate for an elegant presentation.

Pairing Recommendations

Shamday pairs well with a variety of side dishes such as raita, pickles, or chutney. You can also enjoy it with a refreshing beverage such as lassi or iced tea.

Storage and Reheating Instructions

Store any leftover Shamday in an airtight container in the refrigerator for up to 3 days. To reheat, simply transfer the curry to a saucepan and heat it on the stovetop until warmed through.

Nutrition Information

Calories per serving

A serving of Shamday typically contains around 250-300 calories, making it a relatively low-calorie meal option. The exact calorie content may vary depending on the portion size and ingredients used.

Carbohydrates

Shamday is a carbohydrate-rich dish due to the presence of potatoes and bean thread noodles. Carbohydrates are an important source of energy for the body and are essential for overall health and well-being.

Fats

The fats in Shamday primarily come from the sesame oil used for cooking. Sesame oil is a healthy fat that is rich in antioxidants and has been linked to numerous health benefits, including improved heart health and reduced inflammation.

Proteins

Tofu is the main source of protein in Shamday. Tofu is a plant-based protein that is low in calories and high in nutrients. It is an excellent source of essential amino acids and is a great option for vegetarians and vegans looking to increase their protein intake.

Vitamins and minerals

Shamday is a nutrient-dense dish that is rich in vitamins and minerals. The onions, garlic, ginger, and tomatoes in the curry provide a variety of vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

Shamday is a vegetarian dish that does not contain any common allergens such as nuts, dairy, or gluten. However, if you have specific food allergies or dietary restrictions, be sure to check the ingredients carefully before preparing the dish.

Summary

Overall, Shamday is a nutritious and well-balanced meal option that is rich in carbohydrates, protein, healthy fats, vitamins, and minerals. It is a great choice for vegetarians and vegans looking for a flavorful and satisfying dish.

Summary

Shamday is a flavorful and nutritious curry dish that is perfect for vegetarians and vegans. Packed with vegetables, tofu, and spices, it is a satisfying meal option that is easy to prepare and customize. Enjoy Shamday with rice or bread for a delicious and comforting dining experience.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Shamday. It was many years ago, when I was just a young girl living in a small village in the countryside. My grandmother, who was known for her incredible cooking skills, had invited me into the kitchen to help her prepare a special meal for a family gathering.

As we worked together, she handed me a tattered old recipe card that was yellowed with age and covered in stains from years of use. Written in faded ink were the ingredients and instructions for making Shamday, a traditional dish that had been passed down through generations in our family.

I watched in awe as my grandmother expertly measured out the flour, sugar, and butter, and mixed them together to form a smooth dough. She then rolled out the dough into thin sheets and carefully cut them into small squares, which she fried in hot oil until they were golden brown and crispy.

Once the Shamday were cooked, my grandmother sprinkled them with a mixture of cinnamon and sugar, giving them a sweet and spicy flavor that was simply irresistible. I eagerly took a bite of the warm, crunchy treat and was instantly transported back to my childhood, when I would sit at my grandmother’s kitchen table and savor each delicious bite.

Over the years, I have made Shamday many times, each time thinking of my grandmother and the love and care she put into every dish she made. I have shared the recipe with friends and family, and it has become a beloved tradition in our household, just as it was in my grandmother’s.

I often wonder where my grandmother learned to make Shamday, and how she came to perfect the recipe. Perhaps she learned it from her own mother, who learned it from her mother before her. Or maybe she picked it up during her travels across the country, where she met other cooks and exchanged recipes and cooking techniques.

Whatever the origin of the recipe, I am grateful to have it in my collection of family traditions. It is a reminder of the love and care that my grandmother put into every meal she made, and a connection to my past that I will always cherish.

As I sit here in my own kitchen, preparing a batch of Shamday for my own family, I can’t help but smile as I remember the day my grandmother first showed me how to make this delicious treat. The aroma of cinnamon and sugar fills the air, and I know that wherever she is now, she is smiling down on me, proud that I have carried on the tradition of making Shamday with love and care. And for that, I am truly grateful.