Sharing an old draft from late April. This one is about our (road) trip to Yosemite and nice warm methi parathas. Whether you dig in the home packed food or explore the road side breakfast inns, road trips and food go hand-in-hand. A hungry drive or driver ain’t fun. Here are some of the glimpses and description of gorgeous Yosemite in Spring 2014. Our 3-day trip was a blockbuster weather show. It included one foot deep snow, heavy rain showers and hail and ample sunshine. It is amazing how nature turns 180 degrees within a few hours. I can say this as a matter of fact since a road drive in the valley on our first morning was decorated with boatloads of snow and the same drive back at dusk deprived us of any white views; the trees were deserted, skies were cleared, and warm wind swept us. Just unbelievable turns. Here’s a bit on one of the most gorgeous views on our 2nd day in the valley.
It’s a Sunday. Cold, Bright and scenic. We were surrounded by the mountains. In Yosemite valley.
The Spring Sun was kind on us. Melting away the snow. Washing away the roads. Clearing up the winter puddles. Driving up a slow, snow chain-ed car we finally made to the Falls and stepped out.
Forgetting, the morning chill, we were left in awe. Mesmerized. What a view! Nothing like what we saw on our last trip.
Trees, meadows, pastures, had a fresh springy look. Mountains, hills, domes boasts of fresh coat of white, from couple of nights before. The dog wood trees line up along the valley roads. The yellow white tinge flowers bloomed in the morning sun. It’s amazing how 8am morning sun reminded me of the afternoon sun in the city. But nothing else could be compared.
El capitan and Half dome stood tall. Next to each other in my view. With bottle green pine and cedar trees and patches of yellow fields completing the frame. How magnificent they appeared. Sturdy. Tall and victorious. As if they have a mind of their own. I find my binoculars and zoomed in a bit. Heavy ropes fall from the top and people with harness are latched on to them. And climbing el capitan. Wow! What could I say at the moment. Scaling these mighty hills are commendable accomplishments and a matter of pride. Pride for attempters and achieves, alike. And I quietly added this to my bucket list.
A bit on the right, you witness another one of natures’s glory. Yosemite Falls. Thin streams of water at the mouth of the Fall, evaporated as it rushed towards gravity. Widening in the middle, it appeared as powdered snow falling down. The rocks and surface, below, break their fall. Misty and splendid. White and glamorous. Among the shades of browns, gray and green. And just Hidden behind the curvy sides and tall trees, you will find its sibling. Lower Yosemite falls. Even though not quite as tall in its stride but well positioned and owns volumes of water. With crackling sounds and tremendous force water gushed down. A sight to behold. Definitely, the spring is one the best season to visit the valley. To witness a spectacular change in nature.
A beautiful view of Lower Yosemite falls taken by T is here. Also, sharing my
As mentioned, sharing a recipe of soft Methi paratha that are excellent companions on a road trip. These make an healthy substitute over road side breakfast options. Methi aka fenugreek leaves are used as herbs and vegetable in Indian subcontinent cooking. Methi seeds are known to have tremendous health benefits and known as a great remedy in reducing diabetes. Hope you make and roll some methi parathas on your next trip or enjoy some on a lazy Sunday afternoon at home.
- Cooking Time: 15 min
- Recipe Level: Easy
- Serves many
- Source: Mom
- Cuisine: Indian
- 1 1/2 cup wheat flour
- 1/2 cup gram flour
- 1/4 cup yogurt
- 1/4 cup methi aka fenugreek leaves
- 1/8 tsp hing aka asafoetida
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- 1 tsp salt or per taste
- 2 tbsp oil
- 3-4 tbsp warm water
- In a large bowl, add all the ingredients – wheat and gram flour, oil, tumeric, cumin, chilli powder, yogurt and methi leaves.
- Mix well and add warm water and kneed it to make a nice and tight dough.
- After the dough is ready, keep it aside for 10-15 minutes.
- Now place a heavy bottomed pan or griddle on the stove. Keep it on medium to high flame.
- Pinch large portion from the dough and make them into round balls. Make some 8-10 balls from the dough.
- Roll the balls into flat circles around 5-6 inches. Add a tinge of oil if rolling is tough.
- Roll out all the methi wheat balls and place them on the pan when pan is hot enough (may after 10 minutes of putting pan on stove).
- Use a spoon to dip oil on the sides of paratha. You will see slight smoke from the pan.
- Now use a flat ended spatula to flip the paratha to the other side. Press down spatula on the paratha to ensure even heating.
- Dish out the paratha from the pan when cooked on all sides.
- Serve with cold curds or any vegetable curry. Relish.
- Semi warm water with yogurt ensures in making super soft parathas
- Ensure gas is hot enough, before placing rolled out parathas on pan. Else parathas will harden and crack up. Right amount of heat yields crisp parathas.
- In western states of India, methi parathas are accompanied with semi sweet mango pickle called chundo. You may choose a dip of your choice to go with it.
- I choose to add extra salt and chilly to spice it up so that it is not bland when eaten by itself. Or just add jam and roll it up for lunch boxes.