चलिए आज बनाते है हैं एक स्वादिष्ट Tibetan Thukpa Soup Recipe ! इस Video देखिए और सीखिए कैसे बनाएं मजेदार और Tasty soup, Noodle के साथ में!🍜🔥 #TibetanThukpa #ChefAjayChopra #DeliciousRecipes"
#thukpa #soup #souprecipe #souprecipes #howtomakesoup #soupathome #chinesesoup #thukparecipe #vegthukpa #vegthukparecipes #recipesinhindi #ajaychoprarecipes
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Veg thukpa
Portion servings: 4-5 pax
Preparation time: 10 mins
Cooking time: 40 mins
Calories: 392 kcal per portion
Ingredients:
Noodles 3 packets
Water as required
Salt 1 tsp
Oil 1 tsp
For stock
Vegetable trimming
Water
Garlic 4-5 cloves
Oil 1 tsp
Mustard oil 1 tsp
Ginger chopped 1 tsp
Garlic chopped 1 tbsp
Green chilli chopped 1 tsp
Coriander stem chopped 1 tsp
Soya sauce 1 tbsp
Cabbage shredded 1 cup
Carrot juliennes ½ cup
Onion sliced ½ cup
Capsicum yellow juliennes ¼ cup
Capsicum red juliennes ¼ cup
Mushroom sliced ½ cup
Tomato slices ½ cup
Salt 1 tsp
Turmeric powder ½ tsp
Red chilli powder ½ tsp
Spring onion chopped ¼ cup
For tomato chutney:
Tomatoes 3 pcs
Dry red chillies boiled 10-12 pcs
Coriander ¼ cup
Green chilli 4-5 pcs
Garlic 7-8 cloves
Spring onion ¼ cup
Lemon 1 pc
Method:
Tomato Chutney Recipe:
Place tomatoes on a grill over a gas range and roast them until the skin chars.
Once done, remove the tomatoes from the grill and peel off the charred skin.
In a mixer jar, combine the roasted tomatoes with boiled red chilies, coriander, green chilli, garlic, spring onion greens, lemon juice, and a pinch of salt. Coarsely grind the ingredients to make the chutney.
Your tomato chutney is now ready to accompany the Thukpa.
Thukpa Recipe:
Start by boiling water in a large pot. Add salt, a dash of oil, and noodles. Cook until the noodles are tender.
Once the noodles are cooked, strain them, and set aside the strained water for later use. Drizzle a bit of oil over the noodles to prevent sticking.
In a pressure cooker, add vegetable trimmings, garlic, and water. Cook for 2 whistles to create a flavorful vegetable stock.
Heat a pan, add oil, mustard oil, and ginger. Sauté until fragrant.
Add chopped garlic and sauté until it turns golden brown.
Incorporate chopped green chilli, chopped coriander stems, and soy sauce. Sauté the mixture.
Add shredded cabbage, julienne carrots, sliced onions, red capsicum, and yellow capsicum. Continue sautéing.
Include sliced mushrooms and tomato julienne. Cook until they soften.
Season with salt, turmeric powder, red chilli powder, and chopped spring onions. Sauté further.
Strain the stock from the pressure cooker directly into the pan. Also, add the strained water from the boiled noodles and mix.
Bring the mixture to a boil, then cover the pan with a lid and let it simmer for 2-3 minutes. Your Thukpa stock is ready.
To serve, take a plate, place the boiled noodles, pour the Thukpa veggies and stock over them, and top it with sliced onions, chopped coriander, chopped spring onions, and tomato chutney.
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Intro: 0:00
Preparation: 0:31
Plating: 6:22
Tasting: 7:36
Outro: 7:55
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27 июл 2024
