Buddhism and Thukpa - Keep it simple

“The fundamental precept of Buddhism is Interdependence or the Law of Cause and Effect. This simply states that everything which an individual being experiences is derived through action and experience. From this understanding are derived the Buddhist theories of consciousness and rebirth”. That’s how the 14th Dalai Lama, Tenzin Gyatso explains Buddhism in his autobiographical book “Freedom in Exile”. If I were to simply decipher those lines written above, it’d be - whatever you do, its consequences will follow you. If you do good, then you’ll meet good and if you do something bad, then of course you know what. It’s Karma. Since this blog is about food - well I should say since I am a foodie - we’ll diverge slowly towards food. 

 

The way he described Tibet and its beauty is exceptional. Though I have never been to Tibet but I can somehow get a feel of that place - Mountains, snow, people still living that simple life contrary to their neighbor. Though Tibet has changed, thanks to China. I won’t get into political things. Tibet’s temperature - which is quite cold - gives it a unique cuisine. It’s mainly meat and butter - you need calories, a lot of calories and heat. Being Dalai Lama is about being simple, keeping simple and at times eating  simple and healthy recipes. As a kid, the 14th Dalai Lama loved the visits from her mother to the Potala Palace. This is a palace where he was kept separated from his family to become a spiritual leader in the future. Apart from motherly love, there is one more reason he loved such visits - Thukpa. Let’s make this Tibetan noodle soup and try to make it good else Karma will haunt us!

Ingredients:

For Thukpa:-

Salt as required,

Pepper as required,

Coriander as required,

300 gms Rice Noodles,

100 gms sliced Carrots,

½ sliced Red Capsicum,

1.5 litres Chicken Stock,

300 gms diced Chicken,

2 pieces Green Onions,

1 tablespoon Lemon Juice,

1 tablespoon Vegetable Oil.

For Spice Paste:-

1 chopped green chilli,

1 chopped small onion,

2 chopped garlic cloves,

1 teaspoon ground cumin,

1 pinch asafoetida powder,

1 teaspoon chopped ginger,

½ teaspoon ground turmeric,

200 gms chopped tomatoes,

¼ teaspoon ground timur powder.

Preparation Method:-

1. First of all make spice paste. Combine all the ingredients in a blender. Set aside.
2. Heat oil in a saucepan over medium heat. Add spice paste and cook, stir for 7 minutes. Pour in chicken stock. Bring to boil. Simmer for 15 minutes. Add chicken thigh and simmer for 10 minutes. Remove from stock and shred roughly.
3. In the mean time bring 2 litres of water to boil in a large saucepan. Add rice noodles. Cook for 2 minutes. Place in huge strainer and pour cold water over it such that noodles don't stick to each other. Drain water and set noodles aside.
4. Add carrot and capsicum to stock. Simmer for 3 minutes until vegetables are a bit tender. Add lemon juice and season to taste.
5. Divide the noodles in bowls. Top with chicken. Ladle stock and vegetables over the noodles. Serve!
   
   
   

Healthy and Happy Eating!