Winter Weddings....

Winter Weddings.
Belgaum has a small, cozy, and a close knit populace, where everybody knows everybody. Many are related to many. Community weddings are always in the limelight, watched by all, discussed enthusiastically in hushed voices. Right from the Boy coming to "see" the girl, to honeymoon or thereafter. If its a love marriage, a-priori deliberations are around the whole town except with the parents. So when you meet a friend at the wedding, the cliche question goes:"Are you from the girls side or the boys side?"
Sometimes, the boy or the girl comes from a different city. Curiosity levels are high. Apprehensions are afloat. How is the family? What does the father do? How does the Bride/Groom look?? Do they suit each other? Nonetheless, the wedding goes off smoothly, and while the initial euphoria of the new comers last, its time for yet another wedding-The one that takes place in my kitchen. The Winter Wedding....
It does not have any curiosity, or apprehension. It's just excitement. More than any weddings of the season. The Bride? Like any nuptial Baraat, she does not come with a Band Baaja. In all placidity, she tip toes like a shy bride- to-be in the city. As you are walking around the market, suddenly you see the lush green heap quietly sitting in a corner. She is there.. The naive verdant... The Pea...Situates a lively smile on every passerby who sights her. Looks fresh, young and delicate, ready to be trussed into a wedlock.
This is a marriage that recurs every winter in my kitchen. Without much pomp, but with a lot of enthusiasm, without the technicolor tastemaker of culinary world, but clad in a humble Green Bridal dress....and with the simplicity in taste....
The Groom?Oh! He is the ever charming, elegant Guy, always sports an off white Coat ..... A culinary Diva himself, who advocates the most exquisite delicacy to anything he espouses. Our local Paneer.
Come together to celebrate the season's most delicious marriage:
Peas Paneer Paratha.

PEAS AND PANEER PARATHA:
250 gms Peas, peeled, washed and wiped, and processed in a food processor, till coarsely done.
Crumbled Paneer made out of 1liter high fat Milk.
Green Chillies, Ginger, Garlic, chopped fine.
4 chopped Onions.
Salt, Sugar, Lemon Juice, to taste. 2 Cupfuls chopped fresh Coriander.
Oil for sautéing.
Heat Oil in a pan, and sauté Onions till golden brown. Add Chillies, Ginger, and Garlic. Add the Peas. Sauté till they are cooked. Add the Paneer, and the Coriander. Sauté for a few more minutes. Then add the Salt, Sugar, An Lemon Juice, and mix well. Spread on a plate and let cool and dry out a bit.
To make Parathas, use Wheat flour and plain flour, H /H. Add Oil, and Salt, and knead into a medium consistency dough. Take 2 lemon sized balls of dough. Roll it to 6 inches Chapatis. Spread the filling on one. Close it with the other. Firmly seal the edges, roll again till the filling evens out, and roast in Ghee till well done. Serve hot with Home made Butter, Sauce, or Pickle of choice. (Makes around 12 Parathas of 8" Dia.)