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Learn how to make 'Desi Noodle Soup' at home with our Chef Varun Inamdar
Ingredients:
¼ cup Onion (chopped)
⅛ cup Tomato (chopped)
½ inch Ginger (chopped)
2 Green Chillies (chopped)
6-8 Garlic Cloves
1 tsp Red Chilli Powder
¼ tsp Turmeric Powder
½ tsp Garam Masala
2 tbsp Oil
¼ cup Cabbage (chopped)
¼ cup Carrots (chopped)
4 cups Water
1 tsp Soy Sauce
Salt (as required)
1 cup Noodles
Learn how to make 'Desi Noodle Soup' at home with our Chef Varun Inamdar
Ingredients:
¼ cup Onion (chopped)
⅛ cup Tomato (chopped)
½ inch Ginger (chopped)
2 Green Chillies (chopped)
6-8 Garlic Cloves
1 tsp Red Chilli Powder
¼ tsp Turmeric Powder
½ tsp Garam Masala
2 tbsp Oil
¼ cup Cabbage (chopped)
¼ cup Carrots (chopped)
4 cups Water
1 tsp Soy Sauce
Salt (as required)
1 cup Noodles
Category
🛠️
LifestyleTranscript
00:00 When you talk about Indianness, 'Desi' is the word that we use.
00:04 And when we talk about monsoons,
00:06 Soups are absolutely heartwarming.
00:08 The soup that I'm actually showing you today,
00:10 is a 'Desi' Noodle Soup.
00:12 Let's begin.
00:13 The 'Desi' Noodle Soup that actually I'm going to show you today,
00:18 is a very interesting recipe.
00:19 No butter, no cream, not at all thick on the palate,
00:22 not at all creamy, not at all dense.
00:24 It's very light, perfect for monsoons.
00:27 And the best part is, it has all the ingredients,
00:30 which are existing in your own pantries.
00:33 First things first, I'm actually going to make a wet paste,
00:36 which is as typically 'Desi' as it gets.
00:39 It has Onions, it has Tomatoes and lots of spices.
00:42 Let's begin with that.
00:43 First things first, let's take a Red Onion.
00:46 Cut this roughly.
00:48 Let's add this straight into the grinder.
00:52 Followed by Tomato.
00:55 Let's move on to Fresh Ginger.
00:57 Wash it nice and clean.
00:59 And take this with the skin on.
01:01 Moving on to some fresh Green Chillies.
01:04 Fresh Cloves of Garlic.
01:07 And now some spices.
01:09 Beginning with Red Chilli Powder.
01:10 Turmeric Powder.
01:12 Some homemade Garam Masala.
01:16 Let's next grind this into a fine and smooth paste.
01:20 (Grinder whirring)
01:24 Our paste is done and ready, let's move on to the cooking process.
01:30 The next step is to heat a cauldron on high flame,
01:34 and add in some Vegetable Oil.
01:36 Now because it's a soup, of course I'm not going to add in too much oil.
01:39 And also it's like a broth, all of that is going to raise right to the top.
01:43 And literally start floating, and we do not want that untowardness while eating.
01:48 The next step is to transfer all of this spice paste into the oil.
01:52 Let's saute this masala on medium flame.
01:54 And while that's happening, let's move on to cutting some vegetables.
01:58 In this case, Cabbage.
02:00 Similarly, let's also cut the Carrot.
02:04 While doing all of this, do not forget the fact that the masala is still getting cooked,
02:08 and we do not want that to get burnt.
02:09 Somebody one day randomly asked me,
02:12 "What is it about the cuts of vegetables?"
02:14 "Why would you have long shreds or shreds in noodles?"
02:19 "And why would you have little bits in fried rice?"
02:21 The idea is very simple, it all depends on your core ingredient.
02:25 For example, a rice grain is tinier,
02:28 so the vegetables that accompany in the rice are tinier.
02:32 Noodles are longer, so shreds.
02:34 If you have something like pastas, it all depends on what kind of a pasta you have.
02:38 And then of course, the cut of the vegetable kind of varies accordingly.
02:41 So it's as simple as that.
02:43 So when you're eating it,
02:45 the vegetables and the core ingredient should not be like a mismatch.
02:48 It should all come together either on a spoon or on a fork.
02:51 Simple.
02:52 Let's move back to the masala.
02:54 Once the rawness of the spice goes away,
02:58 I'm going to add in some water.
03:00 Let's stir this well.
03:04 It should be like a lovely beautiful broth, liquidy and light.
03:09 Let's add in Soya Sauce.
03:11 Stir this well.
03:13 See, the colour has immediately and instantly changed.
03:17 And that is something that's expected.
03:19 At this point in time, it's important to taste the soup.
03:23 So that we exactly understand how much salt to add.
03:27 Of course, we're going to require salt.
03:33 Well, this step is very important because the sauce,
03:35 the Soya Sauce that we get in India is synthetic.
03:39 It has water, it has Soybean Extract, it has caramel, it has salt,
03:43 it has acidity regulators, a little bit of spices here and there.
03:46 And that's about it.
03:47 And of course, thickener.
03:48 Let's add in salt.
03:49 Give it a good stir and allow this to roll boil for at least 2 to 3 minutes,
03:53 before adding in the rest of the ingredients.
03:56 Once the broth starts roll boiling, let's add in the vegetables.
04:00 Now if you realise and notice, the cut of vegetable is also very rough.
04:06 Though I say it's a shred, but it's a very rough kind of a shred.
04:09 Because it's an Indianized Desi Soup.
04:12 Rough cut vegetables are always better and preferred.
04:16 Because of course, the finer shreds are better for your noodles,
04:19 and for your French cooking and things like that.
04:21 But for a Desi thing, this is just about perfect.
04:24 At this stage, let's drop in Handmade Noodles.
04:28 For the cooking time of the noodles, it really depends on the packet.
04:33 Now because this is handmade, 5 to 6 minutes is just about perfect.
04:37 Because we want that little bite to the noodles as well.
04:39 Otherwise, this all won't just get plumped up and clogged up in the soup.
04:43 Another thing is, I have used Handmade Noodles,
04:46 specially in this recipe because of course, I could lay my hands on that.
04:49 If at all, by any chance, you could not lay your hands,
04:51 or cannot lay your hands on fresh Handmade Noodles.
04:54 Noodles which are available in packets, proprietary,
04:57 it could be white, it could be yellow.
04:58 The only difference is in colouring.
05:01 And that's about it.
05:02 The packet may read something else,
05:04 but the basic difference is one has turmeric, one does not have turmeric.
05:07 And this is categorically to do with Indian grocery stores,
05:11 where noodles are available, unless mentioned categorically.
05:15 But otherwise, allow this to roll boil for another 4 to 5 minutes.
05:18 And your most amazing, perfect, monsoon ready soup,
05:21 Desi Noodle Soup, will be done and ready.
05:24 Also, we do not have to worry about the noodles really,
05:26 because all the clusters, if you notice, have opened up like so.
05:29 And now, we'll start cooking just about perfectly.
05:32 With this, our piping hot soup is done and ready.
05:46 And with this, we are in a way monsoon ready.
05:49 Do not forget to stay connected to Rajshri Food,
05:52 for more such simple, easy and stunning recipes.
05:55 Bye for now.
05:56 [Music]