These delicious recipes are sure to bring a smile to your face

Veg Thukpa by Chef Sanjyot Keer

Prep time: 20-25 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people

Noodles

Ingredients:

• Noodles 1 packet (150g)
• Water for boiling
• Oil 1 tbsp
• Salt to taste

Method

• Add water to a pot, set it on a high flame and bring it to a boil. Break the noodles, add them to the boiling water along with some salt to taste.
• Let the noodles cook until they become soft. Then switch off the flame and rest them for a while.
• Once you feel the noodles are ready or cooked enough, use a sieve and strain the water.
• Drizzle some oil over the cooked noodles and mix well. Keep them aside to be served later.

Thukpa

Ingredients:

• Oil 1 tbsp
• Ginger 1 inch chopped
• Lehsun (garlic) 1 tbsp chopped
• Hari mirchi (green chillies) 2-3 diagonally cut
• Fresh coriander stalk finely chopped
• Onions 1/3 cup sliced
• Tomatoes 1/3 cup sliced
• Turmeric (haldi) powder ¼ tsp
• Red chilli powder 1 tsp
• Jeera powder 1 tsp
• Garam masala 1 tsp
• Sichuan peppercorn powder 1 pinch
• Veg stock / Hot water 1 litre
• Carrots 1/3 cup julienned
• Red bell pepper 1/3 cup julienned
• Green capsicum 1/3 cup julienned
• Yellow bell pepper 1/3 cup julienned
• Mushroom 1/3 cup sliced
• Cabbage 1/3 cup shredded
• Soy sauce 2 tsp
• Salt to taste
• Black pepper powder 1 pinch
• Vinegar / Lime juice 1 tsp
• Fresh coriander small handful roughly chopped
• Fresh spring onion greens 1/3 cup chopped

Method:

• Set a wok on medium heat, let it heat nicely, lower the flame, add oil and let it heat up a bit.
• Add ginger, garlic and green chillies, cook them on high flame for a few minutes.
• Then add the sliced onions and stir and cook for a minute on medium high flame until the onions become translucent.
• Now, add all the powdered spices and cook them on high flame for a minute.
• Add hot stock to the wok and bring it to a boil, once it starts to boil add all the vegetables, soy sauce, salt to taste and black pepper powder. Stir well and cook for 2-3 minutes. Remember to keep the veggies crunchy, so do not overcook them.
• Finish by adding lemon juice, fresh coriander and fresh spring onion greens and stir once.
• Your thukpa soup is ready. Serve hot with cooked noodles and momo chutney.

Momo chutney

Ingredients:

• Tomatoes 3 medium sized
• Whole dry red chillies 15-16 nos
• Fresh Coriander small handful roughly chopped
• Spring Onions 3 tbsp
• Green chillies 3-4 nos
• Garlic 8-10 cloves
• Sugar 1 pinch
• Salt to taste
• Lemon juice 1 tsp

Method:

• In a large bowl, soak the dry red chillies in hot water for 1 hour.
• Set a grill on the stove and roast the tomatoes on an open flame and char the skin from all sides, remove the tomatoes and keep in a bowl, cover it with a lid and let the tomatoes rest for a while. Doing this step will help to remove the skin efficiently.
• Now take a tong, peel the skin of the tomatoes and cut them into 2 halves and keep it aside
• In a food processor or a mixer grinder, add the coriander leaves, and the remaining ingredients for the chutney. Use pulse mode and grind into a semi coarse chutney. You can also choose to keep the texture of the chutney fine. Your spicy momo chutney is ready.

Healthy vegetable soup

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

• Boiling water 2 litres
• Bottle gourd (lauki) 2 cups (peeled)
• Carrots 1 cp (roundels)
• Tomatoes 1 cup (diced)
• Beetroot ½ cup
• Onion ½ cup
• Ginger 1 inch (julienned)
• Salt to taste
• Cumin powder (jeera) 1tsp
• Black pepper powder a pinch
• Lemon juice 1 tsp

Method:

• In a wok, boil water and add all the vegetables and salt to taste, bring it to a simmer.
• Cover and cook until veggies turn soft.
• Cool down the veggies completely.
• Blend the veggies well into fine puree.
• Using a strainer, strain the puree
• Heat a wok and add the strained puree.
• Add salt, cumin powder and black pepper powder, mix well.
• Adjust the consistency of the soup by adding hot water as required.
• Serve hot.

Mushroom Cappuccino by Chef Sanjeev Kapoor

Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4

Ingredients:

• Button mushrooms sliced 400 grams
• Milk 1/2 cup
• Butter 2 tablespoons
• Garlic 1 tablespoon
• Onion medium, finely chopped 1
• Salt to taste
• Vegetable stock 3 cups
• A large pinch of white pepper powder
• Butter melted 2 tablespoons
• Cinnamon powder for sprinkling

Method

• Heat butter in a deep non-stick pan, add garlic and onion, mix and sauté till translucent. Add mushrooms and mix well.
• Add salt, mix and sauté for 1-2 minutes. Add 3 cups vegetable stock and mix well. Add white pepper powder and mix well. Let the mixture come to a boil. Take the pan off the heat and set aside to cool slightly.
• Transfer into a blender jar and blend till smooth. Transfer a portion of the soup into a bowl. Add milk and butter and whisk with a hand blender till foamy.
• Transfer the remaining soup in serving cups and top up with the prepared foam. Sprinkle cinnamon powder and serve hot.

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