What can satisfy a Hindu soul more than food served on a banana leaf. The food comprised of two vegetables, one salad, one pickle, rice with dal and those who are Goan or from this side will know when I say, ‘alsandyachi amti’. Since my family is Indore-based they prefer chapatis more than rice, so there had to be some wheat-based item for them. That was taken care of by poori and kheer.
I find it necessary to mention here that one of the vegetables served was a raw jackfruit preparation. Yummy is an understatement. The food in entirety was really soul-satisfying, but the jackfruit preparation deserves a special mention. We couldn’t control our guts and asked Ranade Guruji for the recipe of this preparation (wink! wink!) He just made an offhand wave and said you can’t make this. We were appalled. It’s understandable that your wife may be a great cook and all, but how can you assume that we can’t prepare a seemingly insidious looking vegetable! He put our doubts to rest when he said that it is made on a ‘Choolha’.
Oh damn! He was right. No matter how good a recipe I prepare on my gas stove, there is nothing to beat the taste of the food cooked on the humble coal stove. It imparts a different texture and a smoky taste to the food which can’t be matched on your regular stove. Oh how I long for a small barbeque!
Humbled after my afternoon lunch I went on to make something for the evening party to take with them. The eveningers comprised of everyone other than my immediate family who were going to the beach. We aren’t allowed. Not that we mind. We have already pretty much seen every nook and cranny of Goa there is, to see.
Here is the recipe for my cauliflower paranthas.
- 1 cup chopped cauliflower florets
- 3 cups wheat flour
- 1/2 cup gram flour (besan)
- salt to taste
- 1/2 tsp ajwain seeds (carom seeds)
- 1 tsp cumin seeds
- 3 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp amchur powder (dry mango powder)
- Oil as needed
Boil the cauliflower florets with a little salt till they are completely soft. Drain the water completely. Mix all the ingredients for the parantha, and without using water mix them together. Start kneading without using water. Add water only as necessary.
Divide the dough into small portions. Heat a tawa (griddle) and add a little oil. Roll out one portion of the dough into a flat chapati using a little dry wheat flour to prevent sticking. Now place this chapati onto the tawa and roast well on each side till brown spots appear equally on both sides.
The parantha is ready to be served with cool yoghurt or pickle.