Monday, April 1, 2013

Easy Peasy Method for Jowar/Sorghum roti and Green Apple Tokku recipe

I have always loved north karnataka food. My husband being from north karnataka ,helped me to explore their cuisine to a whole different dimension. Everytime I'm in my in-laws house, I enjoy the variety of flavours I get to taste. The main staple dish in north karnataka cuisine is Jowar/Sorghum flour roti. Making this roti is itself a talent which I don't seem to possess. It requires a lot of patience and practice to acquire the traditional art of flattening the roti with the palm.
So I came up with this idea of making this roti after a few trial and errors. It's an easy way to learn for all beginners.
Jowar flour, salt, hot hot water to mix the flour , wax sheets or any other  non stick sheets.

Follow the four step video.(Sorry for the bad quality videos!)

Step 1: Pour enough hot(water needs to be really hot) water slowly into the flour(mixed with salt to taste) mixing it until everything is moistened. I usually eyeball it and don't follow any measurements. Cover bowl with a lid.

Step 2: When flour is cool enough to touch but still hot, knead it properly like you would mix chapathi dough.    Take a min or 2 to properly knead the dough. This step is important. Ofcourse I haven't covered the whole kneading process in the video.In this step you can add a little water if required. Cover it and leave it for 5 mins. In the meantime heat your pan(needs to be hot, keep the setting to more than medium heat) and get out your wax sheets.

Step 3: Place a ball of dough between 2 sheets of wax paper having dusted it with wheat flour/jowar flour generously and lightly flattening it with your palms. Roll it with a rolling pin, dusting it after every few rolls and tossing it over and making sure it's not sticking to the paper. Dust flour if it feels sticky. 

Step 4: Your pan must be now hot enough to make roti's. Place rolled dough on pan, take a paper towel/thin cloth dipped in water. Pat the roti with the wet towel. Once you see bubbles, flip it and pat it with wet towel again. Cook  both sides until done.

It's now ready to serve with a curry and sliced onions.

Green Apple Tokku:

This tokku is a green apple version of the yummy mango tokku my mom prepares.I really love the tangy flavor of this recipe. This recipe could also be done with raw mangoes.

To all those who don't know what a tokku is- it's very similar to pickle but different . You can use it just like how you use a pickle and is also lasts for a few weeks.

Mustard - 2 tsp
Green Apple - 4
Red Chilli Powder - 1 tbsp + 2 tsp
Jaggery - around half a cup

Grate the green apple. You can leave the skin on.
Heat oil in a pan. Oil needs to be a little more than normally necessary. 
When oil heats up, add mustard seeds.
When mustard seeds crackle, add grated apple and saute it. 
When half cooked add chilli powder, jaggery, salt. Keep sauteing it until properly cooked and excess oil left out. 
Store in an airtight bottle. Can be kept in refrigerator to make it last really long. 

*Adjust salt, chilli powder and jaggery according to your taste and preferences.
*If excess oil doesn't ooze out, it means the oil was less. Do not fret. Just saute it until properly cooked.

Enjoy it!

Until next time, Chao!