Monday, January 9, 2012

Palak Parathas

I love to try foods from various cuisines. Just wonder how I was eating just Tamil cuisine (I love you Tamil cuisine, always!) all these days? May be my mom made such tasty dishes which never made me to think of other cuisines. Thank you mom!
But, Sundar has never got complaints on my cooking, did you Sundar?

I hopped into Bihari cuisine and tried couple of dishes.
Food habits of the people in Bihar show how the cuisine of the state has evolved over centuries under the influence of various cultures and regimes which controlled it from time to time.

Lord Buddha attained enlightenment in Bihar and hence the impact of Buddhism is significant of the state. People are largely vegetarian though many are fond of chicken and meat dishes. Bihar has also been under the reign of mighty Moghuls and naturally the exotic Mughal cuisine affected the Bihar style of cooking and the taste of the inhabitants of the state. A remarkable factor of Bihari cuisine is that the state has imbibed the best and most suitable aspects of the Gupta, Mauryan, Turk, Afghan, Persian and European style of cooking and at the same time retained a food culture that bears a distinct hallmark of Bihar.

You need:

1 large bunch Spinach (I used red leaves)
Wheat flour as required
2 tsp Oil
1/2 tsp cumin seeds
1 tsp Amchur powder
2 Green chillies finely chopped
1/4 “ pc Ginger finely chopped
3 small garlic pods finely chopped
1/2 cup finely chopped Corriander
1 1/2 tsps Corriander powder
1 tsp red chilli powder
Salt to taste
3 tbsp Butter/ghee

Wash and roughly chop spinach. Add it to boiling water and let cook for 3-5 minutes. Drain and make a smooth puree in a blender. Reserve in a large bowl.

Heat oil in a pan. Add the cumin seeds, green chillies, ginger and garlic. Saute till garlic is light brown. Add this to the spinach puree along with the amchur, coriander and red chilli powders. Also add salt to taste. Now add wheat flour as required to make a soft pliable dough. Let sit for 30 mins or more. Roll into thick parathas and roast on a hot pan, apply butter on both sides and serve hot.

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