Its the time to be merry...
Its the time to be sitting around a bonfire...
Its the time to be munching on sarson ka saag and makki ki roti...
Only if someone else is making the sarson ka saag for you.
Sarson ka Saag, a cooked and tempered puree of mustard leaves with spinach ginger and chillies. Loaded with butter and ghee...
The most tedious and cumbersome and painful vegetable to make.
The peeling and the chopping and the washing and the cooking and the pureeing....god what a pain ..only to scoop up the saag with the makki ki roti.
Makki ki Roti...flat bread made out of fresh,sweet and satisfying corn meal and water...topped again with butter and ghee...Something akin to corn tortillas...
Awesome!
Its the effort which gets to me.
Better to pay someone to make the saag for you...but the Makki ki Roti is best made yourself and eaten FRESH off the pan with a wee bit of butter.
Makki ki Roti is also not an easy thing to make...
And they form a wonderful accompaniment to any dal, veggies or curry. And when they are made the way my mother makes them...
Back in Jammu they are called todas टो डा ...
And they taste best any time...
All they need is corn meal and radishes...
Fresh..these are plenty now.
Yes, they are healthy ....and they are filling.
You do not need to be an expert in making rotis with your hand like the old ladies from the villages(BTW...I can make the rotis with wet hands and nothing else-and I am not old), a simple cheats way will help you out.
for the
Makki Ki Roti -Without the Saag-Baketitude Style
you need
2 cups makki ka atta or corn meal-polenta
2 -3 tbsp whole wheat flour
2 radishes grated
1 tsp ajwain -bishops weed
1/2 cup chopped coriander /cilantro
hand full of garlic chives,chopped
2-3 chopped green chillies-seedless if you will
2 tsp salt
a little olive oil/refined veg oil or ghee to cook the rotis
Heat some water to scalding point. If you are familiar with polenta you will know that corn meal needs hot water to help the dough bind.Chemistry!
Place the makki atta/cornmeal, whole wheat flour,salt, ajwain/bishops weed,coriander/cilantro,garlic chives and chillies in a large bowl and mix them around. Try to squeeze it all together.
The whole wheat flour acts as a binder, making it easier to form the rotis.
Place your non stick girdle /tawa to heat on the gas stove.
Pour a little of the hot water at a time on the mix and rub with the back of your hand. Just pour enough to mix the dough. You don't want the dough to be too wet or too dry.
It should form a ball.
Take about a lime sized ball in your hand.Place a sheet of cling film on your chopping board.Sprinkle some wheat flour/corn meal on the film.
Place the ball on the flour and press to form a roti about 1/2 cm thick.
Lift the board and plop the roti on to the pan and cook.
When the roti looks cooked,turn it over after pouring a few drops of whatever fat you choose.
Press to cook and turn over once more.
This has to be done on a medium flame...
Once done...
Enjoy!!!
Eat it with chutney, yogurt, veggies, butter ,curry or even sarson ka saag.
This can be cooked in an electric tandoor at 250C or 475F in an oven, without the butter or fat. just slather it on afterwards and enjoy.
Corn meal or Makki ka atta is high in fibre, and nutritive values...it is a little high in sugars and fat...so don't eat too much of these...and complain!
One or two per person is good...more,eat at your own risk.
PS that is why, the ajwain/bishops weed is put...to help your tummy!
So what are you baking today???
Its the time to be sitting around a bonfire...
Its the time to be munching on sarson ka saag and makki ki roti...
Only if someone else is making the sarson ka saag for you.
Sarson ka Saag, a cooked and tempered puree of mustard leaves with spinach ginger and chillies. Loaded with butter and ghee...
The most tedious and cumbersome and painful vegetable to make.
The peeling and the chopping and the washing and the cooking and the pureeing....god what a pain ..only to scoop up the saag with the makki ki roti.
Makki ki Roti...flat bread made out of fresh,sweet and satisfying corn meal and water...topped again with butter and ghee...Something akin to corn tortillas...
Awesome!
Its the effort which gets to me.
Better to pay someone to make the saag for you...but the Makki ki Roti is best made yourself and eaten FRESH off the pan with a wee bit of butter.
Makki ki Roti is also not an easy thing to make...
And they form a wonderful accompaniment to any dal, veggies or curry. And when they are made the way my mother makes them...
Back in Jammu they are called todas टो डा ...
And they taste best any time...
All they need is corn meal and radishes...
Yes, they are healthy ....and they are filling.
You do not need to be an expert in making rotis with your hand like the old ladies from the villages(BTW...I can make the rotis with wet hands and nothing else-and I am not old), a simple cheats way will help you out.
for the
Makki Ki Roti -Without the Saag-Baketitude Style
you need
2 cups makki ka atta or corn meal-polenta
2 -3 tbsp whole wheat flour
2 radishes grated
1 tsp ajwain -bishops weed
1/2 cup chopped coriander /cilantro
hand full of garlic chives,chopped
2-3 chopped green chillies-seedless if you will
2 tsp salt
a little olive oil/refined veg oil or ghee to cook the rotis
Heat some water to scalding point. If you are familiar with polenta you will know that corn meal needs hot water to help the dough bind.Chemistry!
Place the makki atta/cornmeal, whole wheat flour,salt, ajwain/bishops weed,coriander/cilantro,garlic chives and chillies in a large bowl and mix them around. Try to squeeze it all together.
The whole wheat flour acts as a binder, making it easier to form the rotis.
Place your non stick girdle /tawa to heat on the gas stove.
Pour a little of the hot water at a time on the mix and rub with the back of your hand. Just pour enough to mix the dough. You don't want the dough to be too wet or too dry.
Place the ball on the flour and press to form a roti about 1/2 cm thick.
Press to cook and turn over once more.
This has to be done on a medium flame...
Once done...
Enjoy!!!
Eat it with chutney, yogurt, veggies, butter ,curry or even sarson ka saag.
This can be cooked in an electric tandoor at 250C or 475F in an oven, without the butter or fat. just slather it on afterwards and enjoy.
Corn meal or Makki ka atta is high in fibre, and nutritive values...it is a little high in sugars and fat...so don't eat too much of these...and complain!
One or two per person is good...more,eat at your own risk.
PS that is why, the ajwain/bishops weed is put...to help your tummy!
So what are you baking today???
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