SKYU - LADAKHI CUISINE - INDIAN COOKING



Skyu is a stew of root vegetables cooked in milk. Locals use Barley flour. It is simple to cook. If in Ladakh, one must make it a point to try this dish without fail.

 

Ingredients for the pasta:

250 gms whole barley flour or wheat flour

20 gms oil

Water for kneading the dough

Pinch of salt

 

Ingredients for the gravy:

120 gms carrot chopped in cubes

120 gms green peas/ Matar

50 gms potato cut into cubes

20 gms  butter

Five gms of chopped ginger

20 gms oil

20 gms green onions

20 gms spring onion greens

2-3 gms Garam masala powder

Salt to taste

50 gms tomato chopped

2-3 gms black pepper powder

2 to 3 green chili slits long

500 ml water

250 ml Regular milk(Coconut milk can also be tried)

 

Recipe:

Add salt and oil to the flour in a bowl. Knead it into a soft dough.

Make the dough into small balls like gulab jamun.

Press the balls with a thumb to give them a shape.

Keep aside.

Heat oil and butter in a pan

Add the green onions, and saute till translucent.

Then add ginger and the vegetables and cook for a minute

Add in green chili and spring onions, as well as the green part

Now add water.  Add the garam masala powder, black pepper powder, and salt

Boil for a 10 minutes

Add the pasta. Cook covered for 10 minutes.

In the end, pasta must be floating.

Pour in regular milk or coconut milk.

Bring to a boil. Keep boiling till the desired consistency

Skyu is ready.

Best Sellers in Kindle Store

Comments

Post a Comment

Popular posts from this blog

MATSCHGAND - KASHMIRI CUISINE - INDIAN COOKING

Image
It is one of those rare dishes famous in the Valleys of Kashmir. Minced meat of goat or sheep used to make meatball-based dishes. Meatball-based dishes are available worldwide, but this dish has yet to become very popular. Ingredients: Finely minced mutton – 1kg Mustard oil – 150 gms. Salt to taste Red chilly powder – 40 gms Kashmiri chili powder – 5 gms Saunf powder (fennel powder) – 40 gms. Saunth powder (ginger powder) – 2-3 gms. Garam masala (condiments) – 5 gms. Black cardamom seeds – 40 gms. Jeera (cumin) – 20 gms. Hing (asafetida) – 2-3 gms. Cloves – 2-3 nos. Tej patte (bay leaves) – 2 nos. Desi ghee (pure ghee) – 20 gms. Coriander or mint to garnish. Recipe: To the minced mutton, add salt,  chilly powder, half of saunf powder, half of saunth powder, cardamom seed, and 50 gms of mustard oil. Mix well and make meatballs about the size you wish or cylindrical-the choice is yours. In a pan, heat the balance of mustard oil. Add jeera, hing, and 2-3 cloves crushed. Add the Kashm...
Read more

AMBUR CHICKEN BIRYANI - BIRYANI RECIPES - INDIAN COOKING

Image
For preparing Ambur Biryani short-grained rice, jeeraga samba is used, not Basmati rice, as in most Biryani recipes. This rice is about one-third the size of basmati rice and is ovular in shape. Ambur Biryani is mildly flavored and is easy on the stomach as it does not use ghee. Its spice content is also lower than other Biryani.   INGREDIENTS: 500 gm chicken 60 ml oil Four inches of cinnamon Ten cloves 8 Cardamoms 40 gm sliced onions 40 gm ginger garlic paste 25 gm chopped coriander leaves 40 gm red chili paste made with about eight deseeded red chilies soaked in water. 125 gm sliced onions 60 gm chopped tomatoes 30 gm curd 20 ml lemon juice 15 gm chopped mint leaves 25 gm chopped coriander leaves   RECIPE: Wash the rice well and then soak it for 10 minutes. Strain and keep it aside. Deseed the red chilies. Soak them for one hour. Make a fine paste, using little water. In a suitable vessel, add the whole spices to hot oil and sauté for 2 minutes. Add the 40 gm of sliced onion...
Read more

MALABAR VEGETABLE BIRYANI - BIRYANI RECIPES - INDIAN COOKING

Image
    INGREDIENTS:     For Marination: 120 gm Curds 2 gm turmeric powder 3 gm Kashmiri red chilly powder 3 gm Biryani masala 5 gm ginger garlic paste Salt to taste 5 gm oil 75 gm potato 50 gm cauliflower 50 gm carrot 25 gm beans   For Gravy: 40 gm ghee 75 gm sliced onion Two green chilies 5 gm ginger garlic paste 50 gm tomato 3 gm Biryani masala 250 ml water 5 gm mint leaves chopped 5 gm coriander leaves chopped   For Rice: 20 gm ghee 25 gm cashew 5 gm raisins 2 gm jeera One inch cinnamon Two pods cardamom 2 gm saunf Three nos cloves 350 gm Kaima rice 750 ml water Salt to taste   For Layering 5 gm mint leaves 5 gm coriander leaves 60 gm fried onions 10 gm ghee 60 ml water   RECIPE:   Marination: Marinate all the ingredients under marination for half an hour.   Gravy: Fry onions to golden brown in ghee. Add green chilies and g...
Read more