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!

3 Post your Comments:

Chandra Eswaran said...

The picnic and the lunch prepared, both, sound delightful.
The Wallabies sure are cute!
Have a Beautiful Day!!
Peace :)

Anonymous said...

I am a kannadiga and I love your blog. I am interested in Tamil vegetarian cuisine. I am trying to make sense of the various side dishes. It would be wonderful if you could provide definitions for the following terms and may be their equivalents in kannada cuisine:
mashial
pachadi
poriyal
vadakkal
gotsu
kurma
kuzhambu
kootu
thogayal
podima

Chitra Amma's Kitchen said...

Dear Anonymous admirer,
Thank you for having a keen interest in Chitra Amma's Kitchen. Tamil and Kannada Cuisines are almost similar, though the methods used in the preparation may slightly vary.Here are the Kannada meanings for the list of dishes you have mentioned.
Mashial - Cooked and mashed lentils with or without vegetables - ತೊವ್ವೆ
Pachadi - A raita prepared by blending salad vegetables with curds - ಪಚಡಿ
Porial - A dry vegetable curry - ಪಲ್ಯ
Vadakkal - Stir fried vegetable - ಹುರಿದ ಪಲ್ಯ
Gotsu - ಗೊಜ್ಜು
Kurma - An aromatic gravy prepared with vegetables, spice and cream or coconut milk - ಕುರ್ಮ
Kuzhambu - ಹುಳಿ
Kootu - A thick gravy cooked with lentils and vegetables - ಕೂಟು
Thogayal - ಚಟ್ನಿ
Podimas - This is prepared by crumbling cooked potatoes or raw bananas.ಅಲೂ ಗೆಡ್ಡೆಯನ್ನು ಬೇಯಿಸಿ, ಸಿಪ್ಪೆ ತೆಗೆದು, ಉದುರಿಸಿ ಒಗ್ಗರಣೆ ಹಾಕಿದರೆ ಪೊಡಿಮಾಸ್ ready.
Hope you find this information useful.