Monday 23 April 2012


When these girls were packing for their Easter break, they did the admirable. They started making eatables that would last them for 6-7 days. Reason? After a couple of days away from your base, you start hankering for home-cooked food. Suitably impressed I came back home and raved about such farsightedness. Hoping it would inspire me too. It didn't. 
                                                                                                                                                                                                                              I did enough cooking on my regular days and had no intention of overdoing things before a vacation. That was when I would pack, try to shed weight, invoke my kitchen Goddess to make me glow with her remedies & generally feel happy looking forward to the trip. Also, we'd rather try out local cuisine and live in the moment than carry our kitchen along. Wasn't travel all about exploration & novelty? If one has to feel at home all the time, one rather stay home. Why venture out at all. But then to each his own....
                                                                                                      That did not stop me from trying Richa's meethi poori before the trip, though. Only, I was short on oil, and decided to make it Meetha Parantha, instead! Whichever school you belong to friends, whether you like carrying your own food or savour local flavour, this Meetha Parantha is one dish, you cannot not try.
                                                                                                  While it goes best with achar & chai, Meetha Parantha or Meethi Poori can also be had with raita. Whatever your presentation, ensure that you do serve it. Our Chef made snacks that she duly carried but there was such variety that she forgot she also had this! So one dish came back home, untouched!
1. 2 cup aata (wheat flour)[makes 8-10 paranthas]
2. 1 cup jaggery
3. Water to soak jaggery
4. Oil/ghee
1. Soak jaggery in water & keep aside till it melts. Use hot water if in a hurry.
2. Knead aata with the sweetened jaggery water.
3. Make equal sized balls & roll out like any parantha.
4. Shallow fry both sides till golden brown.

1. Add 2 tsp oil to the dough for khasta paranthas. Ignore, if counting calories!
2. Make smaller size & deep fry as pooris for variation.
                                                                                                                                                      Serve hot or pack it for your trip. 

Whatever you do, don't forget to let your hair down. As the Home Ministry, if you have to think of food also on a holiday, it is a wasted trip. Sit back, relax, reach for the champagne. Let the family see a chilled-out you.

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