By Devi Poojari
January 17, 2024
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Made with homemade pasta, vegetables and a flavoursome broth, the Ladakhi skyu is vastly inspired by Tibetan cuisine. Comforting, nourishing and loaded with vegetables, attempt to make something different and delicious for a soothing winter supper.
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1 cup whole wheat flour 1 pinch salt 1 tablespoon oil Water, for kneading
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2 carrots, chopped ½ cup fresh green peas 1 potato, cubed 2 tablespoons butter 1-inch piece ginger, chopped 2 tablespoons spring onions, chopped ¼ cup spring onion greens 1 tomato, chopped 1 cup coconut milk 2 cups water 2 green chillies, slit 1 teaspoon garam masala powder 1 teaspoon black pepper powder Salt, to taste
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Combine the ingredients for the pasta in a bowl and knead into a soft dough, similar to what is made for chapatis.
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Set aside, while you heat the butter in a saucepan and add the ginger and chillies to saute for a minute.
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Add the chopped spring onions and tomato to the pan and saute until the vegetables have softened slightly.
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Toss in the potato and carrots and season lightly with salt to took until the vegetables are coated in the fat and cook for 4-5 minutes.
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Meanwhile, roll out the resting dough and cut into strips that will eventually be cut further into 1-inch pieces.
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Press each piece using your thumb, gently but firmly to create a shallow cup-like shape.
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Add the peas to the vegetable mixture in the sauce pan, followed by the spice powders.
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Pour in the water and bring everything to a boil, before adding in the pasta and cooking until done.
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Add the coconut milk and adjust seasoning, before allowing everything to simmer and the flavours to combine. Serve hot.
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