kalpana’s la cucina..... spice 4 all seasons: UKAD SHENGULE / MAHARASHTRIAN PASTA

Monday 22 February 2016

UKAD SHENGULE / MAHARASHTRIAN PASTA

This dish is made mainly on rainy or in chilly winter days. Making the round rings can be a tedious job , but I think it is worth the comfort that this dish provides ! This is actually a one meal dish from Marathwada and Vidarbha , Maharashtra,INDIA. Serve it hot and everyone in your family will enjoy this dish desi soupy thick noodles .

INGREDIENTS:

For DOUGH:

1 Cup Wheat Flour

1 Cup Jawar Flour [Millet ]

½ Cup Besan Flour [ Gram ]

3-4 teaspoon Red Chilli Powder

1 teaspoon Turmeric

Salt as per taste

1 teaspoon Cumin Seeds

1 teaspoon Green Paste [garlic+green chillies+coriander]

Coriander

Oil

Water

For RASSA[ SOUP]:

2-3 tablespoon Oil

1 teaspoon Cumin-Mustard Seeds

1 Tbsp Green Paste

3-4 teaspoon Red Chilli Powder

1 teaspoon Turmeric

Salt as per taste
Coriander for garnishing

Water as required

METHOD:

For The RASSA[ SOUP]:

STEP 1 – Take a deep pan with oil, crackle cumin- mustard in it .

STEP 2 – Add green paste and the spices and roast them for a while.

STEP 3 – Season it with salt according to your taste. Add sufficient amount of water. Let it boil.

[ Water should be in sufficient quantity as we are going to cook the shengule in it.]

For the DOUGH:

STEP 1 – Add all the three flours .

STEP 2 – Add the spices as per your taste. Add green paste,chopped coriander

and make a thick dough using water in small batches.

STEP 3 – Take dough , roll it out a long rope like string of ½ cm diameter.

STEP 4 – Cut the strings in small segments and join the ends of each segment. Keep them aside.

STEP 5 – Otherwise you can make them simply by rolling on the flat surface like chapati, apply 2-3 drops oil and then give a cut and roll as shown in the picture.