How To Make Desi Noodle Soup At Home | Indian Soup Recipe | Rajshri Food | Chef Varun Inamdar - video Dailymotion

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Snacks Recipe | Quick & Easy | Rajshri Food | Noodle Soup | Noodle Soup Recipe | Veg Noodle Soup | Veg Noodle Soup Recipe | Desi Noodle | Style Noodle Soup Recipe | Desi Style Noodle Soup Recipe In Hindi | Soup Recipe | Indian Soup | Indian Soup Recipe  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

Transcript

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]

How To Make Desi Noodle Soup At Home | Indian Soup Recipe | Rajshri Food | Chef Varun Inamdar

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