TI­BETAN THUKPA

Hindustan Times (Patna) - Live - - Variety - —Chef Swasti Ag­gar­wal

In­gre­di­ents (for the paste)

60gm onions, chopped 15gm gar­lic, chopped 20gm ginger, chopped 3gm cumin pow­der 1gm turmeric pow­der 1gm green chilli 100gm toma­toes

In­gre­di­ents (for the soup)

8gm veg­etable oil 40gm onions, sliced 80gm noo­dles 30gm mush­rooms, sliced 20gm car­rots, cut into long strips 20gm red pep­per 3gm lime juice 1gm black pep­per, crushed 1gm co­rian­der leaves 5gm spring onions, sliced 800ml veg­etable stock

Method

To pre­pare the paste, mix all the in­gre­di­ents in a food pro­ces­sor. Process un­til they are finely chopped. Heat the oil in a large saucepan over medium heat. Add the paste and cook it till it loses its raw smell.

Pour in the veg­etable stock and bring it to a boil. Re­duce the heat and let it sim­mer for 15 min­utes.

Mean­while, boil wa­ter in a large saucepan. Add noo­dles and cook for two min­utes.

Drain the wa­ter, and spread it in a flat tray. Add oil. Mix it and set aside.

Add mush­rooms, car­rots and cap­sicum to the sim­mer­ing stock. Cook un­til the veg­eta­bles be­come ten­der.

Add lime juice to taste.

Put the noo­dles in a bowl. Pour the stock and veg­eta­bles on the noo­dles. Gar­nish with co­rian­der and spring onion.

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