If there's one thing that goes best with a paratha or thalipeeth it would be the white homemade butter. Of course when you live outside India, it becomes impossible to get it or make it (since we normally don't boil the milk or separate the cream and save it to make butter). But there's a way. And it's pretty straight forward. All you need is a hand mixer and plenty of strength in your arms (as it can take a while).
Ingredients: As far as ingredients go, you need just one and that's Whipping cream. I bought a 1 L whipping cream tetra pack.
Recipe: As far the recipe goes, again there's just one thing to do. churn, churn and churn. It may be easier if you have a standing automatic churner. I didn't so I had to hold on to the hand mixer and keep churning for about 40 mins..
Here is a picture of how it looks at each step and a little description explaining how it should feel like.
1. The whipping cream is milky. Keep churning.
2. Soft peaks begin to form. Keep churning.
3. It starts to become thicker. Keep churning.
4. You can feel solid lumps. Keep churning.
5. The spattering will start slowly as the buttermilk starts to separate from the butter. Keep churning. Add one or two ice cubes so that the solids come together faster.
6. It's done. Take a quick taste, cause it is irresistible.
The table may become a mess with all the splattering. But that's not a big problem. Lay out a plastic sheet if you cannot stand it :)
Separate the butter from the buttermilk and move the butter to an air tight container. Make sure to lick your hands before you wash them.
Enjoy for up to 15 days (stored in the fridge). Your Parathas will never taste the same!
p.s: The buttermilk didn't really taste good - very bland. I didn't use it. It might be good to knead dough though.
Some people use a food processor cause it's mess free and takes less time. I didn't have one so I have no idea. If you have it, it might be worth a try.
Ingredients: As far as ingredients go, you need just one and that's Whipping cream. I bought a 1 L whipping cream tetra pack.
Recipe: As far the recipe goes, again there's just one thing to do. churn, churn and churn. It may be easier if you have a standing automatic churner. I didn't so I had to hold on to the hand mixer and keep churning for about 40 mins..
Here is a picture of how it looks at each step and a little description explaining how it should feel like.
1. The whipping cream is milky. Keep churning.
2. Soft peaks begin to form. Keep churning.
3. It starts to become thicker. Keep churning.
4. You can feel solid lumps. Keep churning.
5. The spattering will start slowly as the buttermilk starts to separate from the butter. Keep churning. Add one or two ice cubes so that the solids come together faster.
6. It's done. Take a quick taste, cause it is irresistible.
The table may become a mess with all the splattering. But that's not a big problem. Lay out a plastic sheet if you cannot stand it :)
Separate the butter from the buttermilk and move the butter to an air tight container. Make sure to lick your hands before you wash them.
Enjoy for up to 15 days (stored in the fridge). Your Parathas will never taste the same!
p.s: The buttermilk didn't really taste good - very bland. I didn't use it. It might be good to knead dough though.
Some people use a food processor cause it's mess free and takes less time. I didn't have one so I have no idea. If you have it, it might be worth a try.
Comments
Post a Comment