TIRANGA PARATHA Indian cuisine is as diverse as Indian people- IFB Appliances-IFB Unity in Diversity Contest - A CARNIVAL OF LINGERING TASTE

#DiscoverFoodWithIFB #IndependenceDay 

India is a diverse country with various cultures that dominates its variety in cuisine. Every corner of the country has something different to offer. The diversity however is united with its exceptional hospitality for the guests, commonly known as Athiti Devo Bhava which is also applies in @indianfoodexpress that is my blog 

India has four major regions whose cuisines are widely known to the nation for its use of spice and grains.

• South India is surrounded with beautiful coasts and greenery, which makes their food made of coconuts, lentils and tamarind. Rice, Appam, Idli, Dosa are common food to Kerala, Tamil Nadu, Andhra Pradesh and Karnataka.
• North Indian Cuisine is famous for its use of dairy products, wheat, lentils and pickles that’s widely found in Punjab. Kashmir is renowned for its rice and meat wherein Uttar Pradesh is influenced with its Awadhi and Mughlai meals.
• East Indian cuisine is mainly of Rice, chickpea flour, Fish and a blend of various Spices. One must try Fish Curries and sweets of West Bengal and Orissa, Litti Chokha and Thekua of Bihar finally rejuvenating in Assam with its poplar Tea and Thukpa.
• West India is the land for the most number of vegeterians and perhaps has the most diversity in their food. Gujarat and Rajasthan, being dry states, don’t use too many vegetables but has a lot to offer. Dry red Chillies, dairy products, lentils and gram flour are often used in their cuisines. Maharashtra and Goa has most of their food made with Coconut, nuts, fish and rice due to its surrounding coastal areas.

These regions may have different ways of cooking but the spices used are basically similar. Many sites like that of qoot.in offers variety of such ingredients to prepare various Indian cuisines. Apart from the Indian origin, one can see traces of Portuguese, British and Mughal food around the nation which was brought in with those rules, but fortunately never left savouring our taste buds.

LIFE IS FULL OF FLAVOURS...

SOME TIMES SWEET 

SOMETIMES SALTY EVEN SOUR AND TANGY ...together these flavours make life what it is a 

celebration of joy. unity in diversity  bring this celebration of joy to every home. unity  stands for quality that is outstanding and has overwhelming Taste. Celebration and joy become accentuated when accompanied by great, tasty food. And the vice versa is also true. Great lingering food that excites the taste buds becomes a reason for celebration and joy. Because unity in  diversity  believes that the simple pleasure of eating and drinking turns life into a festivity.

UNITY IN DIVERSITY  - A CARNIVAL OF LINGERING TASTE 

Passion forms the basic ingredient of the working style with unity..The team work comprises of people who love what they do and who are genuinely dedicated to ensure freshness and impeccable quality. They are motivated by a deep desire to add joy to every life they touch.

unity in diversity is all about taste that lingers in the mouth. 

This is just the beginning. unity in diversity is visualizing  to add to celebration and revelry in life. More we are in team with unity we are in line for a lip smacking adventure with more taste, more spice and more life.

tiranga parathas 

(orange cauliflower ,paneer and broccoli )

tricolor( orange cauliflower, paneer & broccoli) stuffed parathas, avakkai pickle and curd..


my picture talks more than me i hope so still u need any clarification pl comment and iam ready to reply ..... ..

one cup orange cauliflower ( i used edible foodcolour to make cauliflower into orange )

one cup home made paneer 

one cup broccoli 

1. Add 2 cups or 250 grams whole wheat flour (atta), ¼ tsp salt (optional) and 2 tsps oil (optional) to a mixing bowl.

   ADD one cup orange cauliflower 

   one cup home made paneer 

   one cup broccoli 

2.To knead the dough I use 1 cup water for 2 cups flour, it may vary slightly depending on the kind of flour. Add ¾ cup plain water over the salt and oil. You can also use luke warm water.

3. Begin to mix the flour. Use your fingers to mix.

4. Use water as needed and make a non sticky tight dough.

5. Begin to knead the dough on the platform or a wide utensil. If the dough is too tight and difficult to knead, I dip my fingers in a bowl of water just to moisten them. Then continue to knead. I repeat this until the dough turns soft.
6. After kneading the texture of the dough must be soft and pliable.

7. Wrap it with a moist cloth. Cover & set aside for at least 30 mins.

8. Divide the dough to 6 equal parts and make smooth balls. You can also knead the dough again and then roll to balls. Keep them covered until we finish using them up.

9. I suggest using melted ghee for rolling tiranga paratha since it is easy to control the quantity used. You can melt the ghee in a small bowl and set aside. Lightly flour the rolling area . Flatten a ball. Sprinkle flour over it.

10. Roll the dough to a round layer. Smear ghee evenly using your fingers. You can substitute ghee with oil. I am sharing ROUND tiranga parathas in this post

11. Fold 1/3 of the roti . Repeat applying ghee.

12. Fold the other 1/3 and apply ghee.

13. Repeat the folding.
14. Finish off.
15. Roll this evenly to a tiranga paratha. You can also sprinkle some flour before rolling. I prefer to roll 4 to 5 tiranga parathas and finish frying them to prevent drying up. Then finish rolling and frying the rest.
16. While you roll the rest, heat a tawa or pan on a high flame. When it is hot enough, transfer the tiranga paratha to the pan. Very soon bubbles begin to show up. You will have to adjust the heat as needed. Very high flame may burn them and low flame tends to make them hard.

17. Flip it to the other side. Gently press with a wooden spatula. It begins to puff up and the layers get cooked and separated well. Add ghee as desired.

How to keep TIRANGA paratha soft
1. Keep them covered using kitchen tissues or clean cloth.
2. Place a cloth or kitchen napkin in a casserole or a box, stack them. Keep them covered.
3. Do not fry them on a low flame as this will harden them.



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