LEH it with flavour

Khambir (Fermented Ladakhi Bread)

Ingredients

• Brown whole wheat Atta 500 gm
• Dry yeast 1 tbsp
• Water to knead the dough

Method

• Soak yeast for 5 minutes. In a bowl, add brown wheat flour and make a well in the centre. Add soaked yeast. Now slowly knead the wheat flour and make a soft dough. Leave this to ferment for two hours. Check if it has become double in size.
• Now, take a small size of dough and give it ball shape and roll into thicker chapatti, place these chapatti under a cloth for a while. Place one heavy skillet on a gas burner, make it hot  and then simmer the flame. Place each chapatti on it and let the crust become little hard on both sides. With the help of a tong, place it on direct flame, make sure it won’t burn.
• It is ready to serve with curry or cut into halves, and fill with any stuffing. Enjoy.

Eight Auspicious Tea

Ingredients

• Walnuts 50 gm
• Saffron 1 tsp
• Jaggery 100 gm
• Almonds 50 gm
• Cinnamon 2 tbsp crushed
• Cardamom 10 nos
• Dates 50 gm (chopped)
• Raisins 50 gm (chopped)

Method
Crush walnuts, jaggery, cardamom. In a transparent glass, put all the ingredients into each glass with a half a tsp of walnuts, dates, raisins, almonds, cinnamon and 1 or 2 strands of saffron and 1/3 tsp jaggery. Now pour hot boiling water in the glass and stir well. Serve.

O Skyu (Ladakhi Pasta In Milk Sauce)

Ingredients

• 1-1/2 cup of whole wheat flour
• 2 medium-sizes potatoes (cut into cubes)
• 1 medium-sized onion
• ½ cup milk.
• ½ tsp turmeric.
• ½ tsp black and white pepper powder
• 1 tbsp vegetable oil.
• ½ cup of coriander and spring onion (chopped)

Method

• Knead a soft dough and keep aside. In a pan prepare tadka for the skew. Put oil and add chopped onion, tomatoes, turmeric, salt, black and white pepper powder. Add diced potatoes and stir well to coat all the sauce on the potatoes and add water.
• Make small pieces, press them with your thumb. Add these like pasta into the sauce and let it boil for 10 minutes. Check if the pasta is cooked properly. Lastly, add milk and spring onions into it.

— Recipes courtesy Chef Nilza Angmo from Ladakh