Thursday, July 2, 2015

A PICNIC TO CATTAI WITH BAKED JOLADA ROTTI ENSEMBLE ! - Sorghum Flat Bread - Baked !

A PICNIC TO CATTAI 
WITH 
BAKED JOLADA ROTTI ENSEMBLE ! 
 
 Long drives! Picnics! Delicious and innovative dishes prepared by Dibs! These have always been the highlights of my Sydney visits ! Our latest picnic destination was Cattai National Park.



Cattai National Park is a beautiful reserve forest along the Hawkesbury river in New South Wales. It is densely vegetated with varieties of  giant trees belonging to the Eucalypt family, and other evergreen trees and foliage. As we zoomed through , we peered out hoping  to spot the hidden wild life . The first encounter we had was with a fox with a shimmering golden brown coat which crossed the road as we entered the park.  Pacific Black ducks, Purple Swamp Hens and other water fowls thronged the wharf. 


A sort of  dense silence prevailed in spite of the  screeching  Noisy Miners. Dibs spotted a Rozella and Rainbow Parakeets fluttered everywhere. There were different species of cockatoos too.Though it is winter there was enough sunshine, and we were comfortable enough  to walk and enjoy the beauty of the park. 


The walking trails lead us through bushes and shrubs where we were taken by surprise by herds and herds of Wallabies.


We silently jumped with excitement when we saw a herd wallowing in the sun.


 We clicked and clicked our cameras and mobiles until they slowly disappeared into the bushes as if they were tired of posing ! 

 

Finally we were very hungry when we reached the picnic area, ready to wolf down the surprise meal assembled  by the dynamic Dibs, on the spot !
 This is how the ensemble looked !


And now for the recipe -
INGREDIENTS FOR SWEET POTATO SPREAD
Sweet Potatoes - 4 big
 Gram flour / Besan - 2 tbsps
Ghee - 2 tbsps
Salt - 1/2 tsp
Coriander powder - 1/4 tsp
Cumin powder - 1/4 tsp
Pepper powder - 1 pinch
METHOD
1. Wash, peel, cook and mash the sweet potatoes smoothly.
2. Heat ghee, add Besan and roast till it emanates a pleasant aroma.
3. Mix in the rest of the spice powders and salt.
4. Finally add the sweet potato mash and stir the 'spread'  till it comes together into a ball.
Store in a clean and dry box.
INGREDIENTS FOR THE ROTTI
Sorghum flour/ Jolada hittu - 4 cups
Rajgira flour - 1 cup
Salt - 1 tsp
Sweet potato spread -2 tbsp
Ghee - 2 tbsps
METHOD
1. Mix Sorghum / Jola flour, Rajgira flour and salt together with the sweet potato spread. 
2. Add boiling water little by little and mix  the dough till it comes together. Use a wooden spoon or spatula for mixing. 
3.Cover and leave it aside till it cools down. When the dough is comfortable enough to handle ,  knead it into a smooth dough adding ghee. Allow to stand for about ten to fifteen minutes.
4. Cover a baking tray with a sheet of foil and grease it with ghee.
5. Place the big ball of dough in the middle of the sheet.
6. Roll out evenly, a huge 1/8 inch thick Rotti using a rolling pin.
7. Smear some ghee all over the big rectangular Rotti and bake till it becomes golden
brown and crisp on the edges.

 

Allow to cool and cut the Baked Jolada Rotti into rectangular pieces and store in a clean dry box.
TO ASSEMBLE
Spread a spoon of Sweet Potato Spread on a  piece of baked Jolada Rotti .
Top it with a slice of tava roasted Halloumi Cheese and baked baby potatoes.
Besides  Onion slices, Tomato rings and cut Cucumber pieces , place a large serving of assorted green leaves salad and pickled jalapenos on the side ! 
ENJOY!

Friday, May 22, 2015

Grilled Akki Rotti With Sprouts - Grilled Flat Bread With Rice Flour And Sprouts

GRILLED AKKI ROTTI WITH SPROUTS
I was awed by the the conventional foods dished out by Dibs, using unconventional cooking methods in record time ! Grilled Akki Rotti with Sprouts is a nutritious, crisp and chewy version of the traditional Akki Rotti that she makes often. My five year old grand daughter loves to take a wedge of this tea time snack to her kindy. It is most enjoyable with a hot cup of 'tea time' coffee ! This is how she prepares it.


INGREDIENTS
Rice flour - 2 cups( Just enough to bind all the ingredients)
Sprouted Moong dal - 2 cups
Salt - 3/4 tsp
Finely chopped green chillies - 1 tbsp
Finely chopped fresh ginger - 1 tbsp
Cumin seeds - 1 tsp
Finely chopped Kale - 1 cup
Kasoori Methi - 1 tbsp
Ghee - 2 tbsps
 TO MAKE THE DOUGH
1.First mix all the ingredients together except the rice flour.
2.Mix in the rice flour and bind the ingredients together into a soft spreadable dough adding water little by little. 
TO GRILL THE AKKI ROTTI
1. Apply ghee liberally and grease the ribbed cast iron pan thoroughly. 


2. Spread the dough into a one inch thick rotti in the greased pan.
3. Sprinkle some more ghee on top of the spread dough.
4. Grill for 20 minutes or till the Akki Rotti turns into a golden brown colour.
5. When done, remove from the oven and cut into wedges using a sharp knife.
Enjoy with chutney or any other spread you like. It tastes super delicious even without the dips. 


We finished the entire Rotti straight from the oven, before we could even click the cut wedges !