Chicken Paprikash, Egg Noodles and Kachumber

Ingredients

• 2 cup all-purpose flour (plus more for dusting)
• 3 pcs large eggs (room temperature)
• 0.5 tsp salt (for the dough)
• 1 tsp olive oil
• 1 tbsp water (if needed)

Instructions

1. 1

   Prepare the Dough Base

   • In a large bowl or on a clean work surface, whisk together 2 cups of all-purpose flour and 0.5 tsp of salt.
   • Create a deep well in the center of the flour mixture.
2. 2

   Combine Wet and Dry Ingredients

   • Crack the 3 large eggs into the well and add 1 tsp of olive oil.
   • Using a fork, gently beat the eggs and oil, then gradually start incorporating the flour from the inner walls of the well.
   • Continue mixing until a shaggy, clumpy dough forms.
3. 3

   Knead the Dough

   • Turn the dough out onto a lightly floured surface.
   • Knead for 8-10 minutes until the dough transforms into a smooth, firm, and elastic ball. It should spring back slowly when poked.
   • If the dough feels too dry and crumbly, add water, one teaspoon at a time. If it's too sticky, add a little more flour.
4. 4

   Rest the Dough

   • Wrap the dough ball tightly in plastic wrap or place it in a covered bowl.
   • Let the dough rest at room temperature for at least 30 minutes, and up to 2 hours. This crucial step allows the gluten to relax, making the dough much easier to roll out.
5. 5

   Roll and Cut the Noodles

   • Unwrap the rested dough and cut it into four equal pieces. Keep the pieces you aren't working with covered to prevent them from drying out.
   • On a well-floured surface, use a rolling pin to roll one piece of dough into a very thin sheet, about 1/16-inch thick. The dough should be almost translucent.
   • Generously flour the entire surface of the rolled-out dough sheet.
   • Loosely roll the sheet up into a log (like a jelly roll).
   • Using a sharp knife or pizza cutter, slice the log into noodles of your desired width (e.g., 1/4-inch for standard noodles).
6. 6

   Cook the Noodles

   • Gently unfurl the cut noodles and toss them with a little more flour to prevent sticking. You can cook them immediately or let them air-dry for 15-30 minutes.
   • Bring a large pot of water to a rolling boil and add 2 tbsp of salt.
   • Carefully add the fresh noodles to the boiling water. Cook for 2-4 minutes, or until they are tender and float to the surface. Fresh pasta cooks very quickly, so taste one to check for doneness.
   • Drain the noodles well and immediately toss with your favorite sauce, butter, or add to a soup to prevent sticking.

Ingredients

• 1 cup Cucumber (finely chopped)
• 1 cup Tomato (deseeded and finely chopped)
• 0.5 cup Red Onion (finely chopped)
• 1 pcs Green Chilli (finely chopped, optional)
• 2 tbsp Coriander Leaves (freshly chopped)
• 1.5 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Chaat Masala
• 0.25 tsp Roasted Cumin Powder
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Salt (optional, for a tangy flavor)

Instructions

1. 1

   Prepare the vegetables. Finely chop the cucumber, deseeded tomato, and red onion into small, uniform pieces (about 1/4-inch). This ensures a balanced bite and texture. Finely chop the green chilli and coriander leaves.

2. 2

   In a medium-sized mixing bowl, combine the chopped cucumber, tomato, red onion, green chilli (if using), and coriander leaves. Gently toss them together.

3. 3

   Just before you are ready to serve, add the seasonings. Sprinkle the salt, black salt (if using), chaat masala, and roasted cumin powder over the vegetables.

4. 4

   Drizzle the fresh lemon juice over the salad. Gently toss everything together until the vegetables are evenly coated with the spices and lemon juice. Serve immediately to enjoy its maximum crunch and freshness.