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Taakatle Ukad Shengule (fresh pasta)

Apr-07-2016
Preeti Deo
10 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Taakatle Ukad Shengule (fresh pasta) RECIPE

Winter's demand a one pot meal that is piping hot and filling. This is the time when the days are shorter and by the time I reach home, it is pitch dark. All I can think of is a quick meal and an early bed time in the warm duvet. Ukad shengule is one of our favourite one pot meal. My son loves all the freshly made flour pastas in curries and soups. By adding buttermilk this traditional meal gets an amazing dimension. The sour buttermilk paired with the spices added creates a riot of flavours on one's mouth! A simple and quick dish to make and equally easy to digest ukad shengule can also be made without the buttermilk. The flavoured, tempered water is still enjoyed by all.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Maharashtra
  • Boiling
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. Sorghum flour (Jwariche peeth) 1 cup
  2. Whole wheat flour (kanik) 1/2 cup
  3. Chickpea flour (daaliche peeth) 1/4 cup
  4. Garlic pods (Lasun) 2-3 cloves
  5. Green chillies (hirvi mirchi) 2
  6. Salt 1/2 tsp or as per your taste
  7. Turmeric powder 1/2 tsp plus 1/2 tsp for the tempering
  8. Red chilli powder 1 tsp or more as per your taste
  9. A pinch of asafoetida each for the dough and the tempering
  10. Carom seeds 1 tsp
  11. Oil 1 tbsp divided between the dough and the tempering
  12. Cumin-mustard seeds 1/2 tsp each
  13. Curry leaves from a twig
  14. Water 2 and 1/2 cups
  15. Butter milk 1 cup
  16. Chopped coriander for garnishing

Instructions

  1. Mix all the dry ingredients. Crush the garlic and green chillies together with some salt. Add this to the flour and make a tight dough with water. Divide the dough into portions. Roll each portion into sausages and cut the sausages into smaller pie.
  2. In a pan, add oil and prepare the tempering with cumin seeds and mustard seeds. Add in the curry leaves, turmeric, red chilli powder, asafoetida and pour in 2 and 1/2 cups of water. Bring it to boil.
  3. Add in the loops of pasta in the boiling water. Dissolve the dough which was set aside in buttermilk. Add this mix to the pan with pasta boiling in water. Stir well. Very soon the mixture will start thickening. Cover and let cook for 10 mins.
  4. While serving garnish it with chopped coriander.

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