Winter is here to stay for another couple of months, and I want to make and eat most of it 😉
This is the beginning of Winter platter series – simple, easy and lip smacking 🙂
As I have confessed earlier, I am a moody cook and I do not follow conventions. It is more like, what I would like to eat with certain dishes. I am glad my family follows the same taste guide 😛 The warmth in the kitchen is motivation enough for this season 😉
Presenting here, the first of the series – Winter platter 1, which has buttery Dal makhani, Kurkure aloo chorchori, Methi- matar- aloo sabzi and some plain paranthas. Each of them, except paranthas, will be coming up in separate posts, linked to this 🙂
Paranthas = flat bread. Simple flat breads, rolled out of wheat flour dough and toasted on cast-iron griddle brushed with clarified butter/ ghee.
Ghee or clarified butter, is an important part of Indian cuisine. There are many who say it is not so good for health, I disagree. Used in moderation, all edible commodities have their own benefits.
Ghee is lactose friendly, rich in vitamins, promotes flexibility among connective tissues, and it does not spoil easily.
I am firm believer of the fact that mankind developed food as per not only availability but also keeping its benefit in mind.
Here’s what I did……..
Makes 5- 6 plain paranthas
2 cups – wheat flour / gehu ka atta
pinch of carom seeds/ ajwain (optional)
pinch of salt (optional)
water to knead
Sprinkle carom seeds and salt (optional) in the dry flour. Add water and knead it to a firm dough. Cover with a wet muslin cloth (optional) and keep aside.
Melt 1 tbsp ghee.
Heat the griddle. While it heats, divide the dough into lemon sized balls, as per need.
Flour a surface and roll out the balls like a pizza base. Using a basting brush, brush the base with some melted ghee. Fold the base in any shape one wants the flat bread to appear- triangle, square etc.
Once again roll it out, thin or thick as one prefers and gently put it on the hot griddle to toast.
Flip it over when one side is done. Brush the sides with melted ghee and toast/ fry them well.
Taking this platter over to Angie’s Fiesta Friday party. As usual, I am late……but late than never 😉
Wishing all you talented cooks a Happy 2015 ❤
Happy cooking !! 🙂
Cheers !! 😀
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thank you. Hugs 🙂
not late at all! thanks for bringing this to FF49!
thank you 🙂
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Thank you so much for brining this platter to Fiesta! I second Mr. Fitz in saying it’s not late at all. I love the selection on your platter, and cannot wait to see what is on the next winter platter as well. Happy 2015! 😀
thank you 🙂
This is new to me Andy – I will actually have to look up some words, but your platter sure looks good 🙂
Happy exploring !! 😉
My favorite kind of food! We have a restaurant here that serves these kind of fabulous food! yum!
you are cordially invited 🙂
Pingback: Winter platter 1 – Dal makhani, Kurkure aloo chorchori, Methi -matar -aloo sabzi, Plain paranthas | auxifp's Blog
Pingback: Winter Platter 5 – Stir fried french beans, Crispy potatoes, Dal shedho, Plain parantha and natal plum pickle | acbistro