Thukpa:Noodle Soup for the Soul

Thukpa is a hearty tibetan noodle soup, which can be made spicy or plain as per individual taste. It is a wonderfully nourishing and warming dish and therefore an ideal one dish meal for the coming monsoons.
The mustard oil in this thukpa gives it a Nepalese twist, try it if you adore mustard like I do, else use any cooking medium that you like. You could leave out the green chilli and the spices and it's still tasty. I'm giving here the maximum spice version that I learned, so feel free to eliminate any one or as many spices as you like :)

Thukpa
1 to 2 servings
Ingredients
1/2tsp butter or ghee (clarified butter)+ ½ tsp oil(I used mustard)
(You could use 1 tsp of any oil, I find that this combo gives it a lovely flavour)
1 tsp each minced ginger and garlic
1/4 medium-sized red onion
A really tiny pinch Garam masala (optional)
1/2 tsp. Red chili paste ( optional)
½ tsp chili powder (optional)
1 red baby potato ( or half a medium potato)
1/2 chopped fresh tomato (medium sized)
1 fresh green chilli, coarsely chopped
2½ cups water
2 to3 oz noodles of your choice( This time I used a local brand of low fat instant noodle called Koka)
1 cup mixed veggies (I used cauliflower, long beans, mushrooms, carrot, cabbage, baby spinach)
1-2 tbsp light soy sauce (or to taste)
Salt, a pinch of sugar (& black pepper/optional)
Fresh cilantro
lime juice

1. Boil or MW potato till it's almost soft(I microwaved it for 1.5 minute with 1 glass water)
2. Meanwhile, in a large saucepan, lightly saute onion, ginger, and garlic about 1 minute (until transparent)
3. Add all remaining spices (including chili paste) and fry about 1 minute or until the aroma is released from the spices.
4. Add tomatoes, chilli and potatoes, and all the veggies except cabbage and spinach
and fry for about a minute
5. Add water and bring to a boil, cook for 2 minutes
6. Add half cooked noodles and boil about 2 minutes, stirring frequently.
7. Season with sugar, salt, pepper, and soya sauce to taste.
8. Add cabbage & spinach and boil another minute
9. Garnish with cilantro, and add a little lime juice.
10. Slurrp!
Here's another recipe for Thukpa, that looks really delicious, by Bindiya. Do check it out.

Lucknow style dry urad dal

Back after a whirlwind holiday with the in laws and the house seems very lonely and desolate all of a sudden.

Here's a traditional and tasty little recipe that'll bring the simple yet sophisticated taste of Lucknow to you.

Serves 4

1 cup dhuli (split and washed) urad dal

1 onion, finely sliced

2 dry red chillies

3 tbsp oil

1 clove of sliced garlic

1/2 tsp cumin seeds

a pinch of turmeric
salt to taste

Rinse and wash the dal as you usually do and then soak for around 2 hours.

Now heat one tsp oil, add cumin seeds and cook the dal with salt and turmeric in around 1 cup of water in a pressure cooker or a saucepan, so that the water absorbs completely. 2 whistles in my cooker does it. It could get done in even one, or take three whistles. The idea is that the dal should get completely cooked, but each grain should be separate. Leave it covered for a while after cooking so that any extra water gets absorbed.

Meanwhile, fry the sliced onions , garlic and dried chillies in the remaining oil, till the onion turns a rich brown colour, and pour this tarka over the dal. That's it!

P.S: The leftovers make a neat stuffing for paranthas