'Kauri' - Homemade Whole-wheat Shell Pasta with Chicken and Vegetables Soup

Kauri is a traditional winter dish popular in places like Darjeeling and Sikkim. It is also something that we cook on Tibetan New Years Eve. It is packed with nutrition and isn't as difficult as it looks.
So go ahead and try it!

I used chicken bones for this recipe but beef  will also do. For the mixed vegetables I added 1 carrot, 1 radish and a few green beans. Although I never do, while kneading the dough you might want to add a pinch of salt for taste. 

Ingredients: 
For the soup
1. Chicken Bones- 400 gm
2. One big onion chopped
3. Ginger garlic paste - 1 tbsp
4. Dried red chilly chopped - 2 No
5. Soy Sauce - 2 tsp
6. Red chilly powder - 1/2 tsp
7. Salt to taste
8. Water - 1 to 1 1/2 liter
9. Mixed vegetables chopped - 250 gm
10.Chopped spring onions for garnishing
For the Kauri1. Whole wheat flour - 300 gm
2. Water for kneading - 1 cup
Serves 4 to 5.Method:

Boil all the soup ingredients except the vegetables and let simmer for at least 1/2 an hour to 45 mins.
In the mean while, blanch the vegetables for 5 minutes and reserve for later. This will help in retaining the colour of the vegetables when they are cooked.
Knead the flour by adding water bit by bit till you get a soft dough consistency as you would for bread.
Take a pea size piece in the palm of your hand and with the index finger of your other hand, roll this dough against your palm into a ball first and then make an indent in the centre (I promise to put up a video soon). Repeat the same for the rest of the dough.

By this time the soup should be ready too. Remove the bones from the soup carefully and scrape off any meat that maybe on them. Put the meat back into the soup and discard the bones.

Add the freshly made homemade pasta to the soup and let it boil till the pasta is cooked. Add the vegetables and boil it for another 5 mins.
Add seasonings to taste.

Serve into bowls and garnish with chopped spring onions.

NOTE: This dish will taste even better the next day after the shells have soaked up all the flavours from the soup.

Enjoy!