Thukpa

Thukpa

By  Chef Shantanu Gupte
From   India Unlimited

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Soup

Type: Sikkim

Key Ingredients:

Chicken ball soup – a favourite of the Sikkimese. Very refreshing especially during cold winter days

Ingredients

  • Chicken mince 250 gms
  • Chicken stock 1⅔ cups
  • Garlic cloves, crushed 8
  • Green chillies, chopped 4
  • Spring onions (hare pyaaz), chopped 2
  • Large carrot 1
  • Egg 1
  • Spring onion greens, chopped 3 stalks
  • Salt to taste
  • Broccoli florets 4 to 5
  • Noodles 100 gms
  • Thin strips of red capsicum for garnish
  • Thin strips of yellow capsicum for garnish

Methods

  • Heat a deep non-stick pan, add chicken stock and bring it to a boil. Add half the garlic, half the green chillies, spring onions and cook for 2 minutes.
  • Peel carrot, cut into small pieces and add to the stock.
  • Take chicken mince in a bowl, add egg, spring onion greens, remaining garlic, remaining green chillies and salt and mix well.
  • Divide this mixture into small balls and drop into the boiling stock. Add broccoli florets.
  • Add noodles and a little water and let it come to a boil. Adjust salt. Cook till the noodles and chicken are done.
  • Transfer into a serving bowl, garnish with spring onion greens, red and yellow capsicum strips serve hot.

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Butter Chicken

Butter Chicken

By Chef Saransh Goila
By Health Challenge

Prep: 56-60 minutes

Cook: 36-40 minutes

Method: Moderate

Course: Soup

Type: Sikkim

Key Ingredients:

  • Boneless chicken
  • Butter
  • Tomatoes

The popular butter chicken made healthier – try it out and you will never regret enjoying it

Ingredients

  • Boneless chicken, cut into medium cubes 400 gms
  • Kashmiri red chilli powder 2 tsps
  • Coriander powder 2 tsps
  • Turmeric powder ½ tsp
  • Salt to taste
  • Hung yogurt ½ cup
  • Oil 3 tsps
  • Cinnamon sticks 2 to 3 inches
  • Green cardamoms 2 to 3 pods
  • Bay leaves 2 to 3
  • Cloves 10 to 12
  • Garlic, chopped 2 tsps
  • Onions, chopped 1 cup
  • Tomatoes, chopped 2 cups
  • Cashewnuts 10 to 12
  • Walnuts 7 to 8
  • Milk 1 cup
  • Dried fenugreek leaves (kasoori methi), roasted 1 tsp
  • Butter 2
  • tsps Coal piece 1

Methods

  • Take chicken in a bowl, add 1 tsp red chilli powder, coriander powder, turmeric powder, salt and hung yogurt and mix well. Keep it in the refrigerator for ½ hour to marinate.
  • For the gravy heat 1 tsp olive oil in a deep non-stick pan, add cinnamon, cardamoms, bay leaves, cloves, garlic, onions, tomatoes, salt, remaining red chilli powder, remaining coriander powder, cashewnuts, walnuts, 2 cups water and cook till tomatoes are completely cooked. Take the pan off the heat and set aside to cool.
  • Transfer the mixture into a mixer jar and blend to a puree. Strain the puree into to the same pan and cook.
  • Heat remaining olive oil in another non-stick pan, add the marinated chicken and cook till done.
  • Add the chicken to the gravy and mix. Add dried fenugreek leaves and mix.
  • Heat coal on direct flame till red hot. Place it in a stainless steel katori, place the katori in the middle of the chicken dish and put 1 tsp butter on it. Cover the pan immediately to trap the smoke. Let it remaining thus for 5 minutes.
  • Remove the cover, add the remaining butter and mix lightly. Serve hot with naan or paranthe or tandoori roti.

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Chicken Burger

Chicken Burger

By Chef Saransh Goila
By Health Challenge

Prep: 20 minutes

Cook: 15 minutes

Method: Moderate

Course: Soup

Type: Sikkim

Key Ingredients:

  • Chicken mince
  • Whole wheat burger buns

The weight watchers can enjoy these burgers without any guilt for they are quite healthy

Ingredients

  • Chicken mince 1 cup
  • Whole wheat burger buns 4
  • Oats ½ cup
  • Cauliflower, grated 2 tbsps
  • Cabbage, finely chopped 2 tbsps
  • Carrot, finely chopped 2 tbsps
  • Fresh parsley, finely chopped 1 tbsp
  • Coriander powder 1 tsp
  • Red chilli powder 1 tsp
  • Salt to taste
  • Black pepper powder 1 tsp
  • Ginger-garlic paste 1 tsp
  • Dried mixed herbs 1 tsp
  • Egg 1
  • Oil to brush
  • Hung yogurt 2 tbsps
  • Tomato ketchup 1 tbsp
  • Mustard sauce 1 tbsp
  • Tomato slices 4

Methods

  • To make a healthy chicken burger take chicken mince in a bowl, add oats, cauliflower, cabbage, carrot, parsley, coriander powder, red chilli powder, salt, pepper powder, ginger-garlic paste, mixed herbs and egg and mix well.
  • Divide the mixture into 4 equal portions and shape them into patties.
  • Heat a non-stick grill pan. Halve all the buns horizontally and place all the halves on the pan and grill till lightly browned. Transfer them onto the worktop.
  • Brush a little oil on all the patties and place them in the grill pan and grill them, turning sides, till they are fully cooked and grill marks appear on both sides.
  • Take hung yogurt, tomato ketchup and mustard sauce in a bowl and mix well.
  • Apply some of this mixture on the base halves of all the buns. Place a tomato slice, a patti and a few lettuce leaves on each of them. Cover with the upper halves and secure with a toothpick.
  • Serve immediately.

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Gajar ka Halwa

Gajar ka Halwa

By Chef Saransh Goila
By Health Challenge

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Soup

Type: Sikkim

Key Ingredients:

  • Carrots
  • Honey

The winter special mithai – gajar halwa made this way can be had even by diet conscious people

Ingredients

  • Carrots, grated 3 cups
  • Walnut oil 1 tbsp
  • Toned milk 500 ml
  • Honey 3 tbsps
  • Pistachios, chopped 2 tsps
  • Walnuts, chopped 2 tsps
  • Raisins 2 tsps

Methods

  • Heat walnut oil in a non-stick pan, add carrots and milk and cook for 5 minutes.
  • Add honey and cook for 15 minutes.
  • Add pistachios, walnuts and raisins, mix well and simmer for 10 minutes.
  • Serve warm or cold.

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Malai Kofta

Malai Kofta

By Chef Saransh Goila
By Health Challenge

Prep: 25 minutes

Cook: 20 minutes

Method: Moderate

Course: Soup

Type: Sikkim

Key Ingredients:

  • Raw bananas
  • Cottage cheese

Enjoy this much loved rich dish in its healthy avatar

Ingredients

  • Raw bananas, boiled, peeled and mashed 1 cup
  • Cottage cheese (paneer), crumbled 150 gms
  • Carrots, grated 1 cup
  • Green chillies, chopped 1 to 2
  • Raisins (kishmish) 1 tsp
  • Turmeric powder 2 tsps
  • Garlic, chopped 1 tsp
  • Ginger, chopped 2 tsps
  • Salt to taste
  • Coriander powder 2 tsps
  • Tomatoes, chopped 1 cup
  • Onions, chopped 1 cup
  • Cashewnuts 8 to 10
  • Red chilli powder 1 tsp
  • Olive oil 1 tbsp
  • Cumin seeds 1 tsp
  • Fenugreek seeds (methi dana) ½ tsp
  • Sugar 1 tsp
  • Milk ½ cup

Methods

  • Preheat the air fryer to200 ºC.
  • Take raw bananas, cottage cheese, carrots, green chillies, raisins, 1 tsp turmeric powder, garlic, 1 tsp ginger, salt and coriander powder in a bowl and mix well. Divide them into equal portions and shape them into balls. Put them into the preheated air fryer and cook for 15 minutes.
  • Meanwhile to make the gravy, put tomatoes, onions, cashewnuts, remaining turmeric powder, red chilli powder, remaining ginger and salt in a mixer jar and grind into a puree.
  • Heat olive oil in a non-stick pan, add cumin seeds and fenugreek seeds and saute till fragrant.
  • Add the puree, sugar and milk and bring it to boil. Reduce heat and cook till the mixture is well cooked and smooth.
  • Transfer the gravy into a serving bowl, add the koftas and serve hot.

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Malai Lassi

Malai Lassi

By Chef Saransh Goila
By Health Challenge

Prep: 10 minutes

Cook: 0 minutes

Method: Easy

Course: Soup

Type: Sikkim

Key Ingredients:

  • Ripe bananas
  • Low fat yogurt

Start your day on a healthy note – serve this delicious lassi at breakfast

Ingredients

  • Ripe bananas, peeled and roughly chopped 3
  • Low fat yogurt 2 cups
  • Melon seeds (magaz) 1 tsp
  • Almonds, chopped 1 tsp + to garnish
  • Pistachios, chopped ½ tsp
  • Saffron 3 to 4 strands
  • Honey 1 tbsp

Methods

  • To make a healthy Malai Lassi, put bananas, melon seeds, almonds, pistachios, saffron, low fat yogurt and honey into a beaker and blend it with a hand blender till smooth.
  • Pour into serving glasses, garnish with almonds, pistachios and saffron strands and serve.

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