Thukpa has been described as a generic Tibetan word for any soup or stew combined with Noodles. Today I am sharing the Indian version of Thukpa aka the Vegetable Noodle Soup from the state of Sikkim. ORIGIN OF THUKPA Though Thukpa is a Tibetan Noodle soup originating in the eastern part of Tibet, it has its variant among the Tibetan people, Himalayan people from Nepal and the states of Sikkim, Nagaland, Assam and Arunachal pradesh in northeast India. The Indian…
India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we bring you an authentic Phagshapa Recipe from India that’s not only quick but, can be easily made at home. The Phagshapa recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Phagshapa recipe at home is an easy way…
How to make Sel Roti Utensils Deep/flat base frying pan Two sticks (Cuptero) – 1 foot long A cup to pour mixture in pan (you can make it out of raw cell of coconut) Plate to keep sel (Nanglo) Ingredients Rice – 2.5 Pound (or you can buy instant rice flour from market) Water or milk – Half liter (500 ml) Ghee – 2 cups Sugar – 2 cups Cooking Oil – 1 liter You may add these for your…
Momos are simply tasty and easily can prepare at home. Children love to eat this recipe. So, start preparing at home with this simple tricks and preparation. Ingredients for Tasty veg momos recipe : Maida salt water oil garlic ginger chilli spring onions carrot cabbage pepper onions Preparation for Tasty veg momos recipe : First take maid, water and salt. Now mix the dough well. Add oil and make it soft. Now take pan and garlic, ginger, chilli and all…
Gundruk is probably the most popular and loved food in Nepal. It is very authentic to Nepal and enjoyed by all ethnic communities in Nepal from terai, hills to mountains. It is dried fermented leafy vegetables, made generally from mustard green leaves (rayo ko saag), radish leaves (mula ko saag), cauliflower leaves (cauli ko paat). In Nepal, when we have excess these leafy vegetables before winter, we usually put them in clay pots for a week or more to ferment,…