Turmeric Chicken Noodle Bowl
It’s that time of the year again when the city chokes on smog and gives you little hints of winter on the side. Delhi winters are lovely and I can’t wait for the smog to clear up and for the real fog to hinder my visibility. Not to forget the layers and layers of clothes to be buried under. But it’s soup season, so all is well. Let me bring you turmeric chicken noodle bowl. Why turmeric, you wonder? It’s because I had some leftover chicken in its turmeric, chilli powder, ginger-garlic paste, and green chilli marinade.
When I made roasted pumpkin soup a couple of months ago, I had a revelation with roasted pumpkin. I don’t know why I never always made a batch and refrigerated it. Correcting that now. I roasted a kilo of pumpkin cubes to use multiple times. Just cube pumpkin into bite sized pieces and roast in an oven at 180 degrees C for 45 minutes. Coming to this dish, I started off making a basic marina (tomato + lots of garlic) for spaghetti. While I was pureeing the tomatoes I realized I didn’t have enough for two portions of spaghetti. I quickly remembered I had the pumpkin in the fridge. I added two cups of the roasted cubes into the tomato puree and then cooked it out some more with some basil and paprika.
We all know about what happened in Chennai last week. I was swamped myself, coordinating with the on ground team from the Zomato Chennai office. People from across the country donated meals on Zomato that were then taken upon by restaurants to prepare and our team in Chennai picked them up and distributed along with volunteers and NDRF. It was an incredible effort on the team’s part. And I was tired. Mentally, emotionally, and physically, considering my posture sitting in front of my laptop through 3-4 days without a break. When it was Sunday, I realized how I lost track of time. I wanted comfort, I wanted food, and I wanted it easy. And that’s exactly what I had. Keema cooked in bafat powder I’d made last week.
500 gm minced mutton (keema)
3 onions, finely chopped
3 tomatoes, finely chopped
3 tbsp tomato puree
1 tsp cumin (jeera)
2 green chillies, chopped
3 cloves garlic, chopped
3 tbsp bafat powder
1 tsp chilli powder (optional)
Salt to taste
Heat oil/ghee and add jeera, garlic and green chillies.
Once fragrant, add onions and cook till brown.
Add keema and bafat powder, cook for 5 mins.
Add tomatoes, tomato puree and chilli powder.
Cover pan with a lid and let it cook on low flame for 20 mins, or till done.
Turn off heat and garnish with chopped coriander.
I served this with pav. You could have it with rice or rotis too.