Tibetan Thukpa

Tibetan Thukpa

Type: Vegetarian
Classification: Soup
Country of Origin: Tibet (western China)
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:-
Palak (Spinach) – 1 small bundle, finely sliced
Potato (Aloo) – 1, cut in small pieces
Salt – ½ tsp or to taste
Red chilli powder (Lal Mirch) – ½ tsp
Soya sauce – 2 tbsp
Ginger (Adrak) – 1 tbsp, finely chopped
Garlic (Lehsun) – 4 cloves, finely chopped
Turmeric (Haldi) – ¼ tsp
Curry powder/ sambar powder – ½ tsp
Tomato (Tamatar) – 1 cored, cut in pieces
Butter (Makhan) – 2 tbsp
Ground black pepper (kuti hui kali mirch) – ½ tsp or to taste
Green onions (Hare Pyaaz) – 3 or 4 finely chopped
Noodles – 1 cup, cooked as per instructions on pack
Veg stock – 4 cups
Oil (Tel) – 2 tsp
Kopan masala / garam masala – 1 tbsp
For Kopan masala
Coriander (Dhania) seeds – 4 tbsp
Cumin (Jeera) seeds – 4 tbsp
Cardamom (Elaichi) pods – 20 (husk removed)
Cloves (Laung) – 20
Cinnamon (Dalchini) sticks – 2
Black pepper (Kali Mirch) – 1 tsp
Nutmeg (Jaiphal) powder – ¼ tsp

Method :-
Step 1 – Heat 2 tsp of oil and add garlic, ginger, green onions and potato.
Step 2 – Add butter, tomato, kopan masala/ garam masala, haldi, red chilli powder, sambhar powder and salt. Mix and cook for 2-3 minutes.
Step 3 – Add veg stock and allow it to boil (till the potato cooks). Cover with lid.
Step 4 – add soya sauce, noodles and stir gently. Then add palak, freshly ground pepper and cook for 10 minutes more. Cover with a lid. Once cooked, serve hot.

Note: Toast all spices on pan (except nutmeg) over low heat. Brown slightly and then add nutmeg and grind all the spices in a mixer.

Soya Pulao

Soya Pulao

INGREDIENTS:
Potato, boiled- 1 medium
Garlic, chopped- 1 tsp
Ginger, chopped- 1 tsp
Carrot-1 onion, sliced- 1 medium
Green chili- to taste
Tomato ½ medium
Spring onion- 1
Red chili powder- ½ tsp
Turmeric powder- ½ tsp
Rice, soaked- 1 cup
Soya nuggets- 1 cup
Low fat milk- 3 tbsp
Coriander, chopped- 2 tbsp
Salt- to taste
Sunflower oil- 1 tbsp

METHOD:
Heat oil in a pan. Put ginger and garlic in, sauté till brown. Add carrot and cook for a while. Now add onion, green chili, potato, capsicum, tomato and spring onion, stir fry for a while. Now add salt, red chili powder and turmeric powder and cook till crispy. Take half of the cooked vegetables and keep them aside. Add rice and cook for a while. Now add soya nuggets and water. Cook for a while with the lid on till it dries up. Add milk, cover the lid again, cook till it is done.
Now layer rice with vegetables. Garnish with coriander and serve.

Pudina Hara Keema

Pudina Hara Keema

Ingredients:
1 cup fresh mint leaves + for garnishing
400 gms mutton mince
3 tbsp oil
½ tsp cumin seeds
5-6 green cardamoms
3 green chillies, roughly chopped
1 inch cinnamon stick
8-10 cloves
1 tsp ginger paste
1 tsp garlic paste
3 onions, finely sliced
1 tsp red chilli powder
¼ tsp turmeric powder
1 ½ coriander powder
½ tsp garam masala powder
1 egg, boiled and sliced
Salt to taste

Method:
Heat 2 tbsp oil in a non-stick kadai, add cumin seed and sauté. Add green chillies, sliced onions and sauté till lightly browned. Mix mince and ½ cup water in a bowl. Add ginger paste and garlic paste to the pan and sauté for a minute. Add mint leaves and mix. Transfer the mixture into the mixer jar and set aside to cool. Heat 1 tbsp oil in a non-stick pan. Add cloves, green cardamoms and cinnamon and sauté till fragrant. Add mutton mince and sauté. Grind the mixture in the jar. Add red chilli powder, coriander powder, turmeric powder and garam masala powder to the pan and mix. Add salt and mix. Add ground paste and continue to cook till the mince is done. Transfer into a serving bowl. Garnish with egg and mint leaves. Serve hot.

Platanos Machos

Platanos Machos

Ingredients:-
Bananas (Kele) – 4 (normal or 8 small), halved & sliced lengthways, coated with lemon juice to prevent it from turning black
Icing sugar – ½ cup
Brown sugar – 4 tbsp
Hung curd (Chakka) – ½ cup
Orange juice (Narangi ka ras) – ½ cup
Orange zest (of 1 orange) – ½ tsp
Butter (Makhan) – 3 tbsp
Oil (Tel) – 1 tsp

Method:-
Step 1 – In a tsp of oil, melt 2 tbsp of butter. Place banana slices and fry both sides till brown. After frying, place the slices on a paper napkin plate to soak excess butter.
Step 2 – In a bowl, combine orange juice, orange zest, 4 tbsp of icing sugar, 1tbsp of brown sugar. Mix well. (Add orange zest by grating the rind / skin of the orange –only the soft part and not the white part of the peel as that is bitter)
Step 3 – Melt 1 tbsp of butter, put fried banana slices and pour the orange mixture over it. Allow it to coat the banana slices (both sides) well, on low flame for 5 minutes so that the slices absorb the sauce.
Step 4 – Make whipped cream by combining hung curd, icing sugar, and 1 tbsp of brown sugar.
Step 5 – To serve, arrange banana slices on a plate and pour remaining orange mixture on top. Decorate whipped cream with a little brown sugar and orange zest and serve in a separate bowl.

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