O Skyu

This week, we're sharing the recipe for O Skyu, a beloved Ladakhi comfort dish prepared by Stanzin, an expert in Ladakhi cooking. For Father's Day, Stanzin chose to make O Skyu for her father because it's his absolute favourite - a dish that holds cherished memories of family, warmth, and home.

Made with hand-shaped wheat dough, seasonal vegetables, and a nourishing broth, O Skyu embodies the simplicity and heart of Ladakhi cuisine. Traditionally enjoyed as a wholesome meal that brings loved ones together, it is a dish deeply rooted in community and care.

Whether served on a chilly evening or prepared for someone special, O Skyu reminds us that food is often the most heartfelt expression of love. Made with P Mark Kachi Ghani Mustard Oil, this traditional recipe gains an added depth of flavour while staying true to its Ladakhi roots.

Ingredients for O Skyu

• Wheat flour – 1 cup

• Onion – 1, chopped

• Tomato – 1, chopped

• P Mark Kachi Ghani Mustard Oil – 1 tbsp

• Turmeric powder – ½ tsp

• Red chilli powder – ½ tsp

• Mixed vegetables (potato, carrot, beans, peas, etc.) – 2 cups

• Water – 3–4 cups

• Warm milk – ¼ cup

• Salt – to taste
  

Method for O Skyu

1. Knead the wheat flour into a firm dough using water. Shape small pieces by pressing them gently with your thumb to create tiny bowl-like dumplings.

2. Heat P Mark Kachi Ghani Mustard Oil in a deep pan. Add chopped onions and sauté until soft and lightly golden.

3. Add turmeric powder, red chilli powder, and chopped tomatoes. Cook until the tomatoes soften and blend into the masala.

4. Add the mixed vegetables, water, and salt. Bring the mixture to a gentle boil.

5. Add the shaped dough pieces and cook on medium flame for 15–20 minutes until they become soft and fully cooked.

6. Pour in the warm milk, give it a gentle boil, and serve hot.

Stay tuned every Friday for a brand-new recipe. Whether you’re a seasoned cook or just mustard-curious, our blog is your home for flavourful ideas and kitchen inspiration.