Jolada Rotti Thali (Jawar roti thali)

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Jolada rotti is an unleavened Indian bread made out of jowar.It is coarser than a roti,It can be either soft or hard in texture compared to a khakra or cracker with respect to hardness. Making jolada rotti needs lot of practice. Here I have store bought rotis with home made side dishes. 

 TOMATO THOKKU RECIPE:

 INGREDIENTS:
8 fully riped tomatoes
Gooseberry size tamarind
2 tsp salt
4 dry red chillies

FOR THE MASALA POWDER:
2 tsp mustard
1 tsp fenugreek seeds/ methi
2 tsp cumin seeds / jeera

FOR THE TEMPERING:
1/4 cup gingelly oil or any refined oil
1 tsp mustard
4 dry red chillies
1.5 tsp red chilli powder
1 tsp hing / asafoetida powder
2 tblsp jaggery

PROCEDURE:

  • Wash tomatoes and chop roughly.Add in the salt dry red chillies , very little water and cook it for 5-10 mins
  • Let it cool, once it comes to room temperature grind it with tamarind into a little coarse paste, keep aside.
  • Dry roast mustard,methi seeds and cumin seeds , separately till each ingredient is slightly brown and fragrant.
  • Remove from heat and let it cool. Grind the roasted spices into a fine powder and keep aside.
  • Heat oil in a pan, add in the mustard seeds,red chilli bits,when the oil is hot.Once the mustard crackles add hing.
  • Add in the red chilli powder,let it fry for few seconds.
  • Now add the ground tomato ,chilli paste,jaggery, let it boil for 15- 2o mins on a high flame
  • Keep stirring the mixture to avoid scorching at the bottom.
  • Once the oil leaves the sides of the pan and the mixture becomes thick add in the roasted , ground spice powder. Saute for 5 mins and turn off the flame
  • And your thokku is ready. Store it in a clean glass jar once it comes to room temperature.
  • You can store it in the refrigerator for upto a month.
  • Always use clean and dry spoon to scoop out the thokku.
  • Enjoy with dosa, idli, paratha, roti or chapati.

YENNEGAYI / STUFFED BRINJAL RECIPE :

INGREDIENTS:

4 small brinjals 
5 tsp + 2 tsp oil
1 tsp jeera / cumin seeds
1 finely chopped onions
1 sprig of curry leaves

FOR THE STUFFING:
1 finely chopped onion
1/4 cup chopped coriander leaves
4 tblsp roasted peanut (powdered)
3 tblsp roasted sesame seeds(powdered)
1 tsp sambar powder
1 tsp misal masala powder
1/2 tsp kanda lahsoon masala
1/2 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
1 tsp tamarind pulp
Jaggery to taste (optional)
Mix all the above ingredients and keep aside.

PROCEDURE:
  • Wash brinjals, cut the ends and make + cut on the stem side 
  • Put 2 tsp oil in a pan and fry the brinjals adding little salt , till it is half cooked
  • Transfer the roasted brinjals on a plalte, stuffthem with the prepared stuffing,
  • Heat oil in a thick bottomed kadai,add jeera,curry leaves and chopped onions, fry till they turn transparent.
  • Put the stuffed brinjals,remaining masala, and 1/2 cup water. Cook with a lid covered,
  • Once the brinjals are cooked garnish with chopped coriander leaves and serve with roti.



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