|The Kewa Datshi|
Unlike Ema Datshi, kewa datshi is less spicy and it's one of my favorite item that goes along with my meals. We find cheese in every culinary in the Bhutanese dish and it is one of the key ingredients that make up the Bhutanese dish so especial in it's own way. I am proud with those unique dish that we Bhutanese prepare. It is said that Bhutanese use too much of oil, which may lead to complications but it never happened. We the Bhutanese have been using those recipes kept with us by our Forefathers.
Kewa means "potato" and datshi means "cheese", if you can local cheese but if it is not available in your region then go with Amul Cheese or Processed cheese.
Cut potatoes into small pieces.
Add 1 and 1/2 cup of water.
Cut the Cheese into small pieces/mash it and spread over. Or when potatoe is almost cooked, add the Cheese.
Don't forget the chilli powder.
*You don't want too much water in this dish but don't let it dry up completely either.*
Add little water everytime it gets low.