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Make thukpa for warmth in winters
It is said that thukpa was introduced to Indians by Dalai Lama's mother in 1959, when they left Tibet and traveled to India.
His mother, during the exile, taught this soul-soothing dish to those in India.
Now a warm bowl of thukpa on a cold winter night is a popular food across the country.
Here is how to make the vegetarian version of this noodle soup.
Take 1 each of chopped onion, carrot and radish, chopped spring onions, ginger julienne, 5 cloves of garlic and 1/2 lemon.
Also keep aside 1 tablespoon honey, chopped coriander leaves, 1 teaspoon soy sauce and a handful of noodles.
Saute onions, carrot and radish in a little oil. Add ginger, garlic and green chilies. Add salt, pepper and 200 ml of water.
Add noodles. When done, add soy sauce, honey and lemon juice along with chopped greens.
Simmer on low heat for 10 minutes and your thukpa is ready to slurp.
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