Five years in the past, earlier than I started analysis for my e-book Tiffin: 500 Authentic Recipes Celebrating India’s Regional Cuisine, I had no concept that there was one thing like an Indian “pasta”. The dictionary describes pasta as “meals created from flour, water and generally eggs, shaped into completely different shapes”, and by that definition, I used to be effortlessly capable of put many conventional recipes into this description. Whereas in some instances the dough has hints of spices akin to turmeric and is rolled at dwelling from scratch, store-bought pasta is commonly tipped straight into gravies and curries. Every Indian area has its personal model of “pasta”, starting from kev in Ladakh to saravle on the Konkan coast and dal dhokli within the west of India. Right here, I’ve picked two recipes that showcase pasta-based Indian regional cooking at its finest.
Ladakhi skyu (potato, pea and pasta stew; pictured high)
A hearty dish to fill you up on chilly nights within the mountains, skyu is without doubt one of the many pastas which might be widespread in Ladakh, northern India. Historically, a mix of onions, peas and turnips is tipped into it, however you may add leafy greens and any root vegetable you want.
Prep 10 min
Prepare dinner 45 min
Serves 2
120g wholewheat flour
1 tbsp vegetable oil
3 tbsp mustard oil
2 tsp minced ginger
1 tbsp minced garlic
½ tbsp minced inexperienced chilli
1 small onion, peeled and finely chopped
1 medium tomato, finely chopped
1 tsp crimson chilli powder
½ tsp turmeric powder
1 tsp garam masala
Salt
1 medium boiled potato, peeled and reduce into cubes
100g shelled contemporary inexperienced peas
In a bowl, combine the flour and vegetable oil, add sufficient chilly water to convey the whole lot collectively, then knead to a semi-soft dough.
Divide the dough into six to eight parts, and roll every one right into a small, 2½cm-wide circle, utilizing your fingers to pat them flat. Use your thumb to press a dimple into the centre of every circle, in order that they appear to be massive orecchiette, then put aside.
In a pan, warmth the mustard oil on a medium flame, then add the ginger, garlic and chilli, and saute for 30 seconds. Add the onions and fry, stirring typically, till golden brown. Add the tomato, cook dinner for 4 to 6 minutes, then stir within the chilli powder, turmeric and garam masala, season with salt and cook dinner for 30 seconds extra.
Add the potatoes, peas and 200ml water, tip within the pasta and season once more. Go away to bubble for between three and 5 minutes, till the pasta items begin to float to the highest; if the combination appears dry, add 50ml water and cook dinner for a minute or two longer. Serve sizzling.
Dabba gosht (lamb, pasta and potato hotpot)
A sizzling casserole that’s typically made by Indian Muslims throughout Ramadan, and on household nights in. Dabba gosht makes use of elbow macaroni spiked with conventional spices and mellowed with a cashew nut-based sauce. The dish is so known as as a result of, earlier than the arrival of ovens in Indian kitchens, you needed to bake it in a dabba (a square-shaped tin) immediately on the range.
Prep 15 min
Prepare dinner 1 hr
Serves 2
2 small potatoes, peeled and thinly sliced (use a mandoline, if in case you have one)
2 tbsp vegetable oil, plus slightly additional for frying the potatoes
2 tsp ginger paste
1 tbsp garlic paste
2 tsp inexperienced chilli paste
½ onion, sliced
2 medium tomatoes, 1 grated, 1 sliced
300g boneless mutton, reduce into 1cm cubes
Salt and pepper
100g elbow macaroni, cooked till simply al dente
1 tbsp cumin seeds
200g cashew nuts, floor to a paste
1 tbsp cumin seeds
200ml meat inventory
Salt and pepper, to style
1 egg, whisked
6 tbsp shredded mozzarella (optionally available)
2 tbsp coriander leaves, finely chopped
Warmth slightly vegetable oil in a pan. As soon as it’s sizzling, semi-fry the sliced potato for 2 to 3 minutes, till simply cooked via however not crisp, then drain. In the identical pan, warmth one other tablespoon of oil, then add the ginger, garlic and chilli pastes, and saute, stirring, for a minute. Add the onions and cook dinner, stirring, till golden brown.
Add the grated tomato and cook dinner on a medium warmth for 3 to 4 minutes. Add the mutton, stir nicely, then season and cook dinner, stirring, for quarter-hour. Add 100ml water and simmer till the meat is cooked via.
Stir within the cooked pasta, then take off the warmth and put aside.
In a second pan, warmth the remaining oil on a medium warmth, add the cumin seeds and, as soon as they start to crackle, add the cashew paste and stir for 2 minutes. Add the inventory, season and cook dinner for 3 to 4 minutes extra, till you’ve a easy sauce; add slightly water to loosen, if want be.
Stir the sauce into the mutton-pasta combine, then switch the lot to an oven tray. High with the fried potato slices and the sliced tomato, then pour the overwhelmed egg on high; if you happen to’re utilizing cheese, sprinkle it over at this stage, too.
Bake at 220C (200C fan)/425F/gasoline 7 for 10-13 minutes, till the egg is about and the cheese has melted. Garnish with coriander leaves and serve sizzling.
