Homemade Ladakhi Thukpa

Thukpa (Tibetan: ཐུག་པ་, Wylie: thug pa) is a Tibetan noodle soup, usually served with meat. It is popular in Tibet, Bhutan, Nepal, and also in the states of Sikkim, Ladakh, Arunachal Pradesh and some other parts of India. The food is widely available in restaurants in these regions. Ingredients: For the broth 3 medium tomatoes, chopped 4 medium radishes, chopped 1/2 cup spinach, blanched 3 small onions, chopped 5 big garlic cloves, chopped 4 sprigs of spring onion, chopped 1/2 cup cilantro 1 tablespoon black pepper 1/2 teaspoons cumin powder 1/2 teaspoons garam masala 1 teaspoon turmeric 4 tablespoon mustard oil Salt to taste For the Noodles 1 egg 3 cups atta About 1 cup water Preparation In a heavy skillet, heat mustard oil until hot and add onions and garlic and fry until fragrant....

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Gujia(Chandrakala)

This is a Rajasthani speciality sweet made with semolina and all purpose flour that is suji and maida and they are stuffed with exotic dry fruits and milk solids. Gujia is an favorite sweet served in North India during the festival of holi. With colors of gulal and fun and friends this sweet add special sweetness to this festival of  color. In south there is a similar variation which we call chandrakala. Recipe makes 20 to 24 gujia. Ingredients:Crust:  •1 cup all purpose flour (plain flour or maida) •1 tablespoon sooji (semolina flour) •2 tablespoons oil •1/3 cup lukewarm water or as neededFilling:  •1/2 cup heavy cream or whipping cream •1 cup milk powder •1/4 cup coconut powder •1/4 cup sliced almonds •1/2 teaspoon cardamom powder •2...

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KING PRAWN PULAO

Cooking time: 2 hoursServes: 8 Ingredients King prawn (shelled) 1 kgBasmati rice 1 kgOnions 1 kgTomatoes ½ kgOrange colour ½ tspMilk 1 tbspPeppercorns 20 nosCloves 25 nosCadammoms 15 nosCinammon stick 10 cmCummin seeds 1 tspShahajeera (caraway seeds) 1 tspRed chillies 20 nosTurmeric powder 1 tspGarlic 1 podGinger piece 4 cmsCoriander leaves (cut fine) ½ cupGreen chillies 6 nosCashew nuts 125 gmOil 1 cupSalt 1 tbsp Method: Wash rice and keep aside for two hours. Slice ½ kg onions and deep-fry till dark brown in the oil. Keep aside. In the same oil add peppercorns, green chillies (cut lengthwise) and coriander leaves (cut fine). Add ½ kg onion (cut fine). Fry onion till it becomes light brown. Grind ginger, garlic and other masala to a fine paste. Add to the roasted onion, in the pan and...

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FINE PRAWN KISMOOR

Ingredients: Cooking time: 15 minutesServes: 6Ingredients: Fine dried prawn (galmo) 2 cupsGrated coconut 1 cupChilly powder ½ tspTurmeric powder ¼ tspOil 1 tspTamarind pulp ½ tspSalt ½ tspOnion chopped fine 1 tsp Method: Clean the prawns by taking off the head, legs and tails. Roast the prawns on a slow fire with two teaspoons oil. Keep stirring continously and when light brown, take off the fire. They will get crisp after a little while. Break the prawns into two to three pieces each depending on the size. Chop the onions finely. Mix together the coconut, chilli and turmeric powders, tamarind juice and salt thoroughly. Just before serving add the prawn pieces and chopped onion and mix well once again. Do not add prawns before hand as they will get soft. Onion may be roasted in a little...

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