Shengole, Misal: This book on food from the Marathi kitchen features two one-pot recipes

Shengole

Shengole are hand-rolled, loop-shaped fresh pasta cooked in a thin soup, which is sometimes flavoured with buttermilk. The components of the dough vary – some people like to make the dish using only horsegram (kulith) flour, but the more common version contains sorghum flour, gram flour and wholewheat flour.

For the shengole

• ¾ cup sorghum (jowar) flour

• ¾ cup wholewheat flour (atta)

• 2 tbsp gram flour (besan)

• ¾ cup water (more or less as required)

• 1 tsp garlic paste 1 green chilli, pounded to a paste

• ½ tsp carom seeds (ajwain seeds)

• 2 tbsp fresh coriander, finely chopped

• 2 tbsp oil Salt, to taste ½ tsp red chilli powder

• ¼ tsp turmeric powder

For the soup

• 2 tbsp oil 1 tsp mustard seeds

• ¼ tsp asafoetida powder

• ½ tsp turmeric powder

• 7–8 curry leaves

• ½ tsp red chilli powder

• ½ tsp roasted cumin seed powder

• 1 cup thin buttermilk (optional)

• 2½ cups water (add ½ cup more if not using buttermilk)

• Salt, to taste

• 1 tsp sugar

• Juice of ½ lime (only if you’re not using buttermilk)

• 2 tbsp fresh coriander, finely chopped

Recipe

1. To make the dough for the pasta, place all the ingredients except the water in a mixing bowl and whisk to mix thoroughly. Add a little water (a few tablespoons) at a time to make a firm dough. Cover and leave to rest...

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