The Brown Scooter - January Edition
Exclusive interviews with Masterchef Vikas Khanna, the talented Vinay Pathak, avid traveler Purab Kohli, Mr. Super Hit Machine, RajKumar Hirani and more, in the second edition of The Brown Scooter.
Exclusive interviews with Masterchef Vikas Khanna, the talented Vinay Pathak, avid traveler Purab Kohli, Mr. Super Hit Machine, RajKumar Hirani and more, in the second edition of The Brown Scooter.
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METHOD<br />
Precook your preferred noodles in boiling water and drain when they are slightly<br />
undercooked.<br />
Prepare fresh vegetable/chicken broth.<br />
In a saucepan, heat oil and add onions and sauté till golden brown. Stir well for a minute<br />
or so. Sauté all the vegetables on high heat for a minute. (If you are using chicken, this is a<br />
good time to put the pieces of chicken and brown them well).<br />
In the meanwhile, prepare your paste by combining crushed Szechwan peppers,<br />
chilli-garlic, ginger, garlic, yellow curry powder, tomato sauce, vinegar and light soy. Run<br />
the mixture in a blender untill well-processed.<br />
Add Thukpa paste in the saucepan and fold the paste for a minute with the vegetables.<br />
Pour in the broth and mix well. Add in salt and pepper.<br />
Cook on simmer for 5 minutes.<br />
To serve, pour soup broth into a serving bowl and add the cooked rice noodles. Serve<br />
immediately.<br />
Garnish with freshly chopped cilantro.<br />
Written by Sakshi Mithal, Founder and artist at <strong>The</strong> Kitchen Connect. She can be reached at<br />
sakshim@thekitchenconnect.com
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