THENTHUK (Hand Pulled Noodle Soup)

This month our group,"Shhhhh Cooking Secretly" has chosen the Arunachal Pradesh Cuisine. I was given my two secret ingredients (Radish and Flour) by my partner Sujitha Ruban. She blogs at - " Sujitha Easy Cooking"  Do visit her blog for delicious recipes.
 I had recently seen the recipe of Thenthuk on Chef Ajay Chopra's show Northern Flavours on Food Food Channel. It was an interesting recipe made with hand pulled bits of noodles dropped into the stew made with some chicken and vegetables. I decided to go for it.
Thenthuk is originally a Tibetan noodle soup.  In Tibetan “then” means pull and “thuk” means noodles. Immigrants from Tibet carried their cuisine along and popularised it in the other regions. So, wherever the Tibetans went thenthuk, thukpa and momos followed. In the Northeast, particularly in Sikkim and Arunachal Pradesh, and Darjeeling in West Bengal, they are hugely popular. Of course, the preparation differs slightly from one another. Generally speaking, noodle soups of all kinds are known as “thukpa,” so this recipe is a kind of thukpa. The only difference between the two soups is the shape of the noodles.
A healthy. hearty and filling bowl of hot soup keeps the people warm in the icy chilled weather conditions in the Himalayan region. It is said that a pot of soup is always ready and is offered to anyone visiting them.

Here goes the recipe:

Ingredients:
 Onion ...... 1
Ginger ....... 1/2 inch piece
Garlic ......... 3-4 cloves
Chicken Breast ..... 1/2 cup shredded
 Radish ..........  1/2  (about 12 thin slices)
Spring Onions .....  1/4 cup
Oil .......... 2 tbsps
 Water .......  2-3 cups
Soya Sauce  .......1 tsp
 Amaranth leaves ...... 1/2 cup (you can use any greens)

For noodles:
Flour  ...... 1 cup
Water  ....as needed
Salt ....a pinch

 Method: 

In a deep pot warm 2 tbsp oil, add finely chopped 3-4 garlic cloves, ½ inch ginger.

Tip in the chopped onion. Saute till translucent.

Add the diced chicken breast and saute until the chicken changes the colour.

Now add  thinly sliced radish, Amaranth and sliced spring onions.

Add 2-3 cups of water, 1 tsp of soya sauce and stir.

For pulled noodles make soft dough of 1 cup refined flour, pinch of salt and water as needed.Roll the dough into ½ inch diameter cylinder.

 Pull the dough between thumb and index finger into small flat sheet and drop into the soup or flatten them with the knife and add to soup.

Add water if required. Cook the soup till noodles are done.









Note: I have used only radish along with the greens in this recipe. You may use any vegetable of your choice.

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AKHROT KE KABAB / WALNUT CUTLETS

Akhrot kabab is one of the tastiest and rich snack from the Mughlai Cuisine made with walnuts, cashews, almonds, mawa and paneer. I have added a spoonful of Tangier spice mix which  adds to the flavours.  It is the most delicious vegetarian kabab I have ever tasted.

Ingredients:
Walnuts ......... 1/2 cup (boiled and chopped)
Amonds ....... 2 tbsps (powdered)
Cashew nuts .. 2 tbsps (powdered)
Walnuts ......... 2 tbsps (powdered)
Potato ........... 1 (boiled and grated)
Green peas ... 1/4 cup (boiled and crushed)
Paneer ........ 1/4 cup (grated)
Khoya ......... 2 tbsps
Green chillies ... 1 tsp (finely chopped)
Ginger paste .... 1 tsp
Garlic paste ..... 2 tsps
Tangier spice mix ... 1 tsp
Turmeric powder ... 1/4 tsp
Cumin powder ....... 1 tsp
Red chilli powder ... 1/2 tsp
Salt .................... to taste
Olive oil .......... 4 tbsps

Method:

Soak the walnuts for few hours and boil them. Cut them into small pieces.

In a plate set aside khoya, boiled and chopped walnuts, boiled and crushed green peas, finely chopped green chillies, and the spice powders.( Tangier spice mix, turmeric powder, cumin powder and red chilli powder)

In a second plate set aside grated paneer, mashed potato and powdered dry fruits.

In a pan heat one tbsp of olive oil and saute the ginger garlic paste.

Tip in the green chillies and spice powders.

Stir fry to mix them well.

Now add the boiled walnuts, green peas, khoya. Add salt to taste.

 Saute well. Remove the mixture in a large bowl or plate.
Add the grated paneer, mashed potato and the powdered dry fruits.
Mix everything together.

Make the kababs / cutlets of the desired size. You can dip them in the dry fruit powder if you like. Heat oil in a pan and shallow fry the kababs until done.

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RAJMA FALAFEL WITH RAGI PITA

Traditional falafel is made with chickpeas/garbanzo beans. I have tried making them with rajma (red kidney beans) for a change and served them with ragi/finger millet pitas. Though the pitas were not so fluffy like the ones we make with flour but they tasted good. They actually tasted like bhakris.

Ingredients:
Rajma / kidney beans .... 1 cup (soak them overnight)
Onions .... 1/4 cup
Ginger ..... 1 tsp
Garlic ....... 1 tbsp
Green chillies ... 2
Parsley or coriander leaves.... 1/4 cup
Tangier spice ................ 1/2 tsp
Baking powder ............. 1/4 tsp
Lemon juice ............... 1 tbsp
Gram flour ............... 3 tbsps
Salt .............. to taste
Oil .......... to fry

For Ragi Pitas:
Ragi flour .......... 1 cup
APF / maida ..... 1/2 cup
Yeast ................... 1 tsp
Sugar ................... 1 tsp
Salt .................. to taste
Olive oil ....... 2 tbsps
Warm water ............. as needed.

Method:

 To make the pitas take the ragi flour and maida in a bowl.
Take warm water in a bowl. Add sugar, sprinkle yeast on top and keep it in a warm place until it becomes frothy.

Add it to the flour along with salt and olive oil and knead the dough.

Cover the bowl and set it aside until it doubles in size.

Roll out pitas and bake them in a pre-heated oven for 8-10 minutes.  Brush with some oil and sprinkle some herbs while they are hot.

Soak rajma overnight or for 5-6 hours

Grind the rajma coarsely adding onions, garlic, ginger, green chillies, parsley or coriander leaves. Remove the mixture in a bowl and add the Tangier spice, salt, baking powder and gram flour for binding.

 Heat oil in a pan and fry the falafels just before serving.

Serve the falafels with pitas, onion and tomato slices, lettuce leaves and yogurt-garlic dip.

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POTATO SAGU

This is a side dish from Karnataka Cuisine usually served for breakfast with puris and dosas along with the chutneys. You can prepare it even with mixed vegetables. It hardly takes time to prepare and tastes so good. It is quite similar to Bombay chutney in taste. For variation some people like to add onion and tomato. It is entirely up to you to prepare with or without them.

Ingredients:
Potatoes ... 4-5 smaller size (boiled)
Onion ....... 2 tbsps (finely chopped)
Green chilies ... 2 (chopped or slit)
Ginger paste .... 1 tsp
Besan ............  1 tbsp
Turmeeric powder .. 1/4 tsp
Coriander leaves .. handful
Salt

For tempering:
Chana dal .. 1 tsp
Urad dal .... 1 tsp
Mustard seeds .. 1 tsp
Curry leaves .. few
Asafoetida .. 2 pinches
Oil ....... 2 tbsps

Method:

Heat oil and add the tempering ingredients.

When they crackle, add the ginger and green chillies followed by onion. Saute until translucent.

Now add the besan and saute for a minute.

Add about one and half cups water.

Season with salt and turmeric.

Tip in the boiled potatoes and simmer.

Cover the pan and cook for 5-6 minutes until done. The consistency of this should be medium. (Not too thick not too thin)

Watch the video:

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