Skyu is a soupy one pot pasta dish popular in Ladakhi villages and it makes for a filling meal. It is hand made flour pasta cooked with local herbs, spices and seasonal vegetables. At times meat is also added to the dish. This soupy delicacy can be served along with Momos and is mostly enjoyed during the winters.
Ingredients for the pasta:
1 cup whole wheat flour
1 tablespoon oil
Water for kneading the dough
Pinch of salt
Ingredients for the gravy:
1/2 cup carrot chopped into cubes
1/2 cup green peas
1 potato cut into cubes
1 tbsp butter
1 tbsp oil
1 tsp ginger grated
Bubs of the green onions
A handful of spring onion greens
A pinch of Garam masala
1 tomato chopped fine
1/2 tsp black pepper powder
2 green chillies slit
2 cups water
1 cup coconut milk/ Regular milk
Method:
Tip the flour in a bowl add salt, oil and water. Knead a soft dough.
Pinch make small thumb size pieces of the dough and shape the pasta by pressing your thumb into it. Heat a pan with the mixture of oil and butter. Add in onions and the green onions. Toss for a couple of minutes.
Add ginger, green chillies and the vegetables. Saute for a few seconds. Drop in the tomatoes and cook till they turn mushy. Add water, garam masala, pepper powder and salt. Allow it to boil on a gentle flame for five minutes. Add the pasta, cover and cook for ten minutes. The pasta begins floating on the surface when it is done. Pour in coconut milk or regular milk. Simmer till a soupy consistency is reached. Serve Skyu hot.
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