Thukpa recipe


India is a country with diverse cultures, and with this, there comes diverse food culture as well. From North to South and East to West we have thousands of recipes with so many flavours.

India has a huge population who belongs to the vegetarian category, we mostly have a vegetarian version of every non-veg recipe ๐Ÿ˜‰ if not we make one.

The Himalayas is a heaven on earth or you can say crown, one of the jewels is a state like Leh and Ladakh. Today’s special recipe is from this wonderful land soupy noodles called thukpa.

Thukpa is a traditional noodle made with wheat flour. This noodle is handmade in every household here. So fresh and wholesome this thukpa is, thukpa is a staple recipe of North East India, Nepal and some regions of Uttarakhand.

So you might be guessing how is this made, no worries this website is all about food and you’ll definitely nail this one.

So, let’s get started

#purvanchaltadka #thukpa#foodblogger

Thukpa

Thukpa – soupy noodles

Ingredients

  • 1 packet of Wheat noodles boiled
  • 1 teaspoon red chilli powder
  • 11/2 teaspoon salt
  • 1 teaspoon garam masala powder
  • 3 to 4 cups of water
  • 1 teaspoon soy sauce
  • 1/2 cup capsicum
  • 1/2 cup carrots cut long
  • 1 /2 cup spring onions
  • 1/2 cup onion chopped
  • 1 tomato chopped
  • 1/2 cup cabbage chopped
  • 1 teaspoon ginger finely sliced
  • 1 teaspoon garlic finely sliced
  • 3 to 4 green chilli (long slit)
  • 1/2 cup French beans chopped
  • 1 tablespoon black pepper powder
  • 1/2 cup spring onions greens
  • 2 tablespoon oil

Method

  • Heat a wok pour in oil, now add garlic-ginger and green chilli. Saute till light brown
  • Add in all the given veggies with red chilli powder, and garam masala powder and cook for 1 minute.
  • Pour water and let it boil
  • Meanwhile, cook the noodles in another pan. Here I have used Maggi atta noodles.
  • Once the water has boiled for 5 minutes add in salt along with soy sauce boil for a few more seconds
  • Off the flame Garnish with spring onions green.

How to serve Thukpa

Take a serving bowl pour in the soup top it with boiled noodles Sprinkle some black pepper powder and spring onions green. Thukpa is ready to be enjoyed. Wasn’t it very simple and easy? Do try this recipe, until then keep exploring…

Creamy Carrot Soup


“Laughter is brightest

Where food is best”

-Irish Proverb

Carrot soups are creamy, lite and healthy one. Best way to make your kids have their carrots. As this dish does have potato for that creamy texture.

A perfect winter soup or for any lazy Sunday when one doesn’t want to cook, this healthy soup can be served with some of your favorite breads.

Making carrot soup is quite easy process. Just involves carrots, potatoes and some spices to get that taste. This soup can be made and stored in the refrigerator and warm it up before serving.

Carrots are good for eyesight and skin.

My daughter is not fond of eating vegetables and carrots I think she’ll never ever dream of eating, this is the only way to make her eat. Actually she was convinced of the potatoes been used here. What else will any mother want when your kids start eating more healthy food.

Coming to the recipe here, let’s get started

#carrotsoup#souprecipes#foodblogger#purvanchaltadka

Creamy Carrot soup

Carrot soup

Ingredients

  • 4 carrots chopped
  • 1 potato chopped
  • 1 onion chopped
  • 5 – 7 garlic cloves
  • 1 bay leaf
  • 2 tablespoon butter
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon black pepper powder
  • 2 cups water
  • 1 tablespoon salt or as per taste

Method

  • Heat butter and oil in a pan
  • Add bay leaf, garlic and saute
  • Add chopped onions, carrots and potatoes saute till light brown in colour
  • Pour water,close the lid and cook for 5 minutes
  • Let the mixture cool down completely
  • Grind it to a fine paste
  • Strain the pulp
  • Reheat in the same pan pour in the grinded mixture, add in water for desired consistency, with salt
  • Add butter and boil for 1 minute
  • Sprinkle black pepper powder
  • Serve it hot
  • With some croutons
  • Potato gives a creamy texture to the soup
  • If you wish you can skip using potato,instead use cornflour for the creamy texture
  • Here’s a lovely carrot soup ready for indulgence
  • Hope you liked this recipe
  • Until then keep exploring……

Rating: 1 out of 5.

Vegan Tomato soup/How to make tomato soup


Vegan

Tomato soup

Come winter and tomatoes are in abundance, making these yummy soup helps me make my kids eat them in some form.After trying this recipe i have stopped buying packed one from the store as it already has preservatives, my effort is to avoid preservatives as much as i can,as anyways knowing or unknowingly we are having so many unhealthy stuff.

At times i do sit and think how much we as mother’s make effort and plan the diet for our loved one’s, mood or no mood work has to be done,if we feel weak the whole family gets disturbed, just sipping this soup and remembering how i use to fight with my mother when she would say one day you will get married, this how you will behave…my answer would be i won’t marry only๐Ÿ˜‚๐Ÿ˜‚how stupid i was…here i am married with my twin kids managing the house and in laws…ok now coming to the recipe i have used few ingredients for this soup do give it a try..

Let’s get the recipe

#purvanchalstadka #tomatosoup#foodbloggers #purvanchalstadka #mystories#women

Ingredients

  • 5 ripped tomatoes
  • 1 beetroot
  • 2 onions
  • 1 bay leaf ( teej patta)
  • 4 to 5 garlic
  • 1 tablespoon crushed black pepper
  • 2 tablespoon butter
  • 1/2 tablespoon olive oil / butter
  • Some bread croutons
  • Salt as per taste
  • 1 tablespoon sugar
  • 1 1/2 tablespoon cornflour( optional)

Here i have used beetroot to get the rich red colour

You can use carrots also instead of beetroot

Method

  • Take a kadai add in butter and oil
  • Now add in garlic,bay leaf
  • Saute,add onions, beetroot with tomatoes
  • Give it a nice mix
  • Add salt
  • Cover it with the lid
  • Cook for 5 minutes
  • Open the lid let the mixture cool down completely
  • Once it has cooled down take blender and blend it into fine paste

  • Strain it into bowl
  • Now in the same kadai pour the paste with water for a desired consistency
  • Take a small bowl add 2 tablespoon cornflour powder dilute it with little water and pour into the soup (again this is optional, if want vegan soup avoid cream)
  • Adjust the water as per the consistency
  • In my house everyone prefers a little diluted not thick
  • Once the soup starts boiling add salt,sugar and black pepper powder and butter
  • Serve them piping hot
  • Enjoy with croutons
  • Skipping cornflour will make this soup vegan, soup in itself is thick so one can avoid cornflour. But if you want it more thick add in one boiled/ mashed potato .

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