Thursday, November 26, 2020

Thanksgiving Feast - Indian Style and Recipe for Pumpkin Paratha | Kaddu Paratha

Today is Thanksgiving Day! If you think a little deep, we can find many things and many people we are thankful for. We are so BLESSED! When we say Thanksgiving, immediately the feast comes into the picture, and turkey is at the center stage. There are vegetarians and vegans, and the meal plan varies according to the preferences. I do make different menu every year using the centered veggies and posting this here today. Just keep it simple and close to heart. The Thanksgiving meal in this pandemic can be made as comfortable and soothing as possible. A comfort meal can become elaborate too! Dal, rice, and roti will be very comforting any day. Along with that serve with several vegetable curries and desserts made with similar ones used in a Thanksgiving menu and guess what! That will be the most delicious meal. This is a flavorful thali.


Today's menu consists of:


 

Pumpkin paratha

Green beans, peas and spinach pulao 

Cranberry dal

Corn salad 

Cucumber raita 

Paneer masala

Cranberry onion relish / thokku

Lemon Potatoes

Apple kheer



This tasted like heaven and one of the memorable meal.

Pumpkin is a versatile veggie. It taste great in curries and desserts. Pumpkin fritters are common too. This paratha, unleavened flatbread, is a common one too and made in many households. It can served with dal, pickle, or raita. This can be veganized by replacing ghee with oil. The beautiful orange colored paratha is granted to steal attention for its looks as well as flavors. For the next Thanksgiving feast, try making these parathas instead of regular rolls. 



Ingredients

Makes 14 parathas

Whole wheat flour - 2 cups

Roasted pumpkin puree - 3/4 cup

Cayenne - 1 tsp

Turmeric - 1/4 tsp

Ginger powder -1/4 tsp

Asafoetida - 1/8 tsp

Cumin powder - 1/2 tsp

Coriander powder - 1/2 tsp

Salt - 1.5 tsp

Water - 2 or 3 tbsp

Oil - 2 tsp

Ghee


Method

Add all the ingredients except water. Mix well. The pumpkin puree will give enough wetness to the mix that there is a little water needed to make it a smooth dough. Add water little by little and make a smooth dough. Cover and rest for 30 - 60 minutes. 

Knead the dough a couple of times and divide it into 14 balls. Gently roll in to a 5 inch circle. Apply ghee or melted butter and fold in half. Again apply ghee and fold. It will be a triangle now. Roll into a bigger triangle may be 6-7 in length each side dusting with flour if necessary. 


Heat a cast iron pan. When it is hot enough transfer the paratha to the pan. Cook for 30 sec to a minute. Apply ghee on the top side and flip it. Cook that side completely. Add ghee again to the new top layer, flip and cook completely. Smear ghee and take of the pan and keep covered in a casserole or hot pack to keep it warm. 


Repeat the process with the remaining dough balls. 



Serve warm with dal, pickle, or raita.



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