Vegetable Thupka ~ A Delicious Vegetarian Noodle Soup

Vegetable Thupka ~ A DeliciousVegetarian Noodle Soup

For the recent mega marathon, for the benefit of those who land here for the first time I have participated in 2 marathons. One is the Alphabet marathon the second was the Indian Food Odyssey where we have taken up the challenge of various Indian states and the food there. The NE states gave is a lot of problems not only there are very few documented online but most of the dishes are non vegetarian.

For Sikkim I was to make Momos and Thupka. I made them twice now but not together as my girls went gaga the first time and I had none left to take pictures. The second time they told me they want a Momos feast. Which translates as” nothing else acceptable” they will just eat Momos. By the time I made the mountain of Momos needed plus the regular cooking for the rest of the family members I was in no mood to make Thupka. My excuse was anyway no one will eat it.

Thukpa is a famous noodle soup recipe from the north-east region of India it was something that we enjoyed so I made it again.

This time I made one bowl of  soup on Saturday and took some pictures in the afternoon so in the evening when the hungry hordes descended I had absolutely no reservations of serving this delicious soup.

 

Thanks Valli for sharing this soup on the group id had it not been for you I would be trying to remake a non-veg recipe in veggie one. To make this soup I used my own adaptations. Some ingredients because they are not much appreciated I have left out.

Momos~Indian State Sikkim

Momos~Indian State Sikkim

Nestling as it does in the Himalayan Mountains, the state of Sikkim is characterised by mountainous terrain. Almost the entire state is hilly, with an elevation ranging from 280 metres (920 ft) to 8,586 metres (28,169 ft). The summit of Kangchenjunga—the world's third-highest peak—is the state's highest point, situated on the border between Sikkim and Nepal. For the most part, the land is unfit for agriculture because of the rocky, precipitous slopes. However, some hill slopes have been converted into terrace farms. Numerous snow-fed streams have carved out river valleys in the west and south of the state. These streams combine into the major Teesta River and its tributary, the Rangeet, which flow through the state from north to south. About a third of the state is heavily forested.

The Himalayan Mountains surround the northern, eastern and western borders of Sikkim. The Lower Himalayas, lying in the southern reaches of the state, are the most densely populated. The state has 28 mountain peaks, more than 80 glaciers, 227 high-altitude lakes (including the  Tsongmo,  Gurudongmar  and Khecheopalri Lakes, five major hot springs, and more than 100 rivers and streams. Eight mountain passes connect the state to Tibet, Bhutan and Nepal.

Sikkim's hot springs are renowned for their medicinal and therapeutic values. Among the state's most notable hot springs are those at Phurchachu, Yumthang, Borang, Ralang, Taram-chu and Yumey Samdong. The springs, which have a high sulphur content, are located near river banks; some are known to emit hydrogen. The average temperature of the water in these hot springs is 50 °C (122 °F).

So Sikkimese are essentially rice-eaters. Alcoholic drinks are popular both amongst men and women. Beef eating is common amongst the Bhutias. It is not uncommon to see Marwari plainsmen gulping down Momos and Thukpa and Bhutias partaking to Indian dishes like Puris and Dosas - a turn sign of national integration. A typical diet of a working Sikkimese consists of dal bhat (lentils and rice) with meat for breakfast, a light lunch of momos, and an early dinner consisting of noodles. ( Copied basically from Wikipedia). 

So when shall we visit Sikkim? Physically today I have taken you on a virtual tour on the Blogging Marathon day 25 where we are blogging food from Indian States.