Thukpa
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves : 4
INGREDIENTS
½ Cup Boneless Chicken (Cut into small pieces)
4 Tsp Oil
¼ Tsp Fenugreek Seeds
¼ Tsp Turmeric Powder
3-4 Garlic Cloves (Chopped Lengthwise)
1 tbsp Ginger garlic paste
½ Tsp Red Chilli Powder
½ Tsp Cumin Powder
¼ Tsp Soya Sauce
¼ Cup Coriander Leaves
1 Green Chile
¼ Cup Spring Onion
¼ Cup Cabbage (Chopped)
1 Medium Size Onion (Sliced)
1/8 Cup Carrot (Chopped Lengthwise)
2 Green Beans (Chopped Lengthwise)
1 Tomato (Chopped)
1/8 Cup Broccoli
2 Cups Boiled Noodles
Salt to Taste
Thukpa
METHOD
1. Cut all the vegetables and green chile lengthwise except broccoli and tomato. Cut the tomato into cubes and separate the broccoli florets.Keep aside.
2. Now in a wok heat oil. When hot add fenugreek seeds.
3. Now add the garlic cloves and stir for a minute.
4. Now add the chicken pieces and fry till a bit tender (Say for 3-4 Mins). Add chopped onions and fry till soft.
5. Now add turmeric powder and soya sauce and stir.
6. Add all the vegetables except cabbage and half of spring onions, chopped green chillies, ginger garlic paste and mix well.
7. Cook covered till the vegetables turn tender and soft. Now add the spices , chopped cabbage and stir till the spices are cooked.
8. Now add water (I added around 5 cups) , salt to taste and chopped coriander leaves.
9. Let it boil. Then simmer and add the boiled noodles and cook for sometime. Turn off the gas.
10. Serve hot garnished with the rest of the spring onions.
Chef’s tip: Don’t fry the cabbage too much or the cabbage will turn very soft and lose its crunchiness.
From gigglingspoons.com