Thursday 11 October 2012

Gharelu Mughlai Parantha

Ideally this post should be for Big B if it is published on his birthday but this one is for Lavanyaa. While Debolina had her nonta-mukh on her bday, it was Lavanyaa who reminded me that the recipe has still not been shared :) So this moch-mochey(crisp)  parantha is at the behest of a friend I have still not met. Lavanyaa Suresh.

Lavanyaa and I work on common projects, discuss home decor and commercials and like each other's Fb pics. All via satellite. In this virtual world, tie-ups happen online and nobody is any worse for it. If anything, in a subtle way, technology has brought back that on-the-verge-of-extinction element in society-Trust. You have never met the person, yet you commit to a contract and plunge whole-heartedly into it. All basis this one core value. Isn't that a beautiful thing?

A technical expert who evolved into a producer for a leading Cloud-based entity, our girl manages her family and work with equal élan. Amidst deciding between blinds or curtains for her new home, Lavanyaa also finds time for Mata Vaishnodevi and reminding truants when they forget their promise :)

This poor cousin of the Mughlai Parantha is a homely version of its flamboyant sibling. Ma saw this recipe in her favourite  magazine & shared it with me. Whenever you are tired of the same old roti/parantha, try this Gharelu Mughlai Parantha. It is so yum, you may not even want an accompaniment with it! Try this today and taste for yourself. 

Ingredients: [makes 4-5 paranthas]]
1. 2 cups aata/maida(wheatflour/ flour)
2. 1 tbsp saunf (aniseed)
3. 1 tbsp peppercorn
4. 1 tbsp sugar
5. 3/4 tbsp salt- or as preferred
6. 1 1/2- 2 cups milk
7. While oil/ghee - to fry parantha

1. Dry grind ingredients 2-5 to a fine powder. 

2. Sieve ground masala with aata and knead with milk.

3.Keep aside dough for 20-30 mins. 

4. Roll out like a chapati, brush a coat of oil & sprinkle some dry aata. Follow pics for a square parantha. 

You know you've got the plot right when your parantha pufffs up(pic right) as you shallow fry it. 

                      Serve paranthas hot with any curry you want to. No, please don't eye the Bengal gram in the pic. I'm not posting that any time soon! Time constraints, you see ;)

Enjoy Lavanyaa. Happy Birthday Mr. Bachchan. 

No comments:

Post a Comment