Sunday, January 25, 2015

Corn Tortillas - Chola roti

Making Corn Tortillas at home has been a long time wish. On our trip to Costa Rica corn tortillas invariably served during breakfast became a favorite - soft and light what is not to like?

Friday's morning forecast said wintry mix Friday night into Saturday, that meant if it was a little over an inch of snow we'd be stuck in the house unable to go anywhere. These are days I look forward to even though I hate the snow, because they are perfect to try out recipes that have been on the to-try list. So I bought a big bag of maiz harina or (Maize) Corn Flour. As snow predictions in the DC area go it is correct about 25% of the time. So by night the forecast had changed to icy rain but in the morning there was nothing sticking on the ground. So corn tortillas had to wait.

Anyway this morning presented a good enough chance to try the corn tortillas. Compared to learning to make chapthis or rotis with wheat flour making corn tortillas are very easy. The poori press came in very handy to press the tortillas because being gluten free the corn flour does not lend itself to being rolled without breaking apart.

I followed the recipe on the Meseca flour bag and it worked pretty well Corn Flour is not be confused with corn starch which is used to thicken sauces and coating for deep frying. This Corn flour is ground corn used for making tortillas or other breads. The Indian Makki di roti which is the staple in rural parts of Punjab is very similar to the corn tortillas.

Take corn flour and salt in a bowl, add about 1/4 cup of water and mix it into the flour.
Add more water a little at a time till the flour comes together into a smooth dough. Not too dry or too wet.
Keep covered with a damp towel till ready to use. Take a small lime sized ball of dough and place it in between 2 sheet of plastic on a poori press or tortilla press.
Press to circular discs of about 3-4 inches in diameter. Transfer the pressed tortillas onto to a heated griddle.
Cook the tortilla on one side till it starts to get spots or rise a little bit.Flip and cook on the other side. Keep warm wrapped in a towel till ready to eat.

Corn Tortillas - Chola Roti
Preparation Time:5 minutes
Cooking Time:20 minutes
  1. 2 cups of corn flour
  2. 1/2 tsp salt
  3. 1/2 cup of water

  1. Add the salt to the corn flour and slowly add the water while mixing the flour and water with the tip of the fingers till the dough comes together.
  2. The dough should not be tool dry or too wet. Keep covered with the damp towel till ready to use.
  3. Keep two thick pieces of plastic ready. I just split a zip lock bag by cutting into two.
  4. Take a small lime sized piece of dough and roll into a smooth ball.
  5. Heat a griddle and using the poori press, press the ball between the 2 pieces of plastic into a flat disc.
  6. When the tortillas have been pressed to the desired thickness transfer them onto the heated griddle.
  7. Cook on one side for a minute till bubbles start to appear. Flip and cook on the other side for another minutes.
  8. Keep it warm in wrapped in a cloth towel till ready to eat.

Serve with roasted vegetables ,chickens, red beans and rice for that matter any curries of choice.

Like what you are reading? Subscribe!

Thursday, January 22, 2015

Okra - Lady's Fingers with potatoes - Dry Stir Fry

I like the name ladies fingers for the vegetable much better than its name I refer to it most often now - okra. Okra has long been a favorite vegetable when stir fried just with onions and green chilies like this recipe or this one cut lengthwise.

Whenever I stir fry okra I think of my friend who moved from Maharashtra to my home town. Chapathis or rotis were not a popular lunch box item those days. While this friend always brought chapathis with these amazing side dishes but the one I remember most was the okra stir fry.

I was reminded of that when I started making this recipe. While the two recipes linked above will work perfectly with soft and airy chapathis today's recipe will be even better.

In a cast iron smear with oil and dry roast the okra till it is almost cooked. When the okra is sauteing in another wide mouthed pan heat oil, add seasonings followed by the green chilies and onions.
Cut the potatoes into small thin strips. Add to the sauteed onions and stir fry for 4-5 minutes.
Add the chili, turmeric, cumin powders and salt, followed by the tomato paste and saute so they are well mixed. Add 1/2 tbsp of water if required while the potatoes are cooking
Add the roasted okra and let the potatoes and okra continue to cook for another 7-8 minutes till both vegetables are cooked and it is nice and dry.

Okra with Potatoes -Stir Fry
Preparation Time:15 minutes
Cooking Time:30 minutes
  1. 1 lb of okra/lady's fingers, cut the tips outs and chop into small thin rounds
  2. 2 Potatoes peeled and cut into thin slices
  3. 1/2 cup of diced onions
  4. 4-5 green chilies slit
  5. 1/2 tbsp chili powder
  6. 2 tsp turmeric powder
  7. 1/4 tsp cumin powder
  8. 1 tbsp tomato paste
  9. 1/2 tbsp oil
  10. seasonings: cumin and mustard seeds

  1. In thick bottomed pan or cast iron pan coat with oil and add the cut okra and saute with regular stirring till most the slime is gone and the okra is almost cooked 8-10 minutes.
  2. While the okra is roasting heat another saute pan and add the remaining oil and when hot add the seasonings. When the mustard pops add the onions and green chilies and saute till they are translucent.
  3. Add the thinly sliced potatoes and saute for another 4-5 minutes.
  4. Add the turmeric, chili, cumin powders and salt, mix and add the tomato paste and mix again. Let it cook till the potatoes are almost cooked. Add 1/2 tbsp of water if required.
  5. Add the roasted okra and continue to saute for another 7-8 minutes till everything is cooked and is nice and dry. Once the okra is added do not add any more water.
  6. Serve as a side for chapathis or any rice dish.

Like what you are reading? Subscribe!

Tuesday, January 20, 2015

Millet (Pearl and Finger Millet) Roti (flat bread)

In my quest to limit the amount of wheat I came up with a variation to the regular old wheat chapthis to include millets and the end results was tastier than the original. The good thing is compared to even a few years ago millet grains and flour are readily available in most Indian grocery stores here in the US.

I bought a bag of bajra flour (pearl millet/cumbu) to use for making dosai. I usually mix the bajra flour with idli/doasi batter that is sour. Trying to make chapthis with the bajri flour was the next logical step. In Rajasthan where bajri roti is a staple it is made with all bajri flour and that was not the roti I was trying to make. I have used a combination of pearl and finger millets along with wheat flour.

Take the chapathi flour(atta) in a bowl. Add the finger millet flour (ragi mavu).
Add the pearl millet(cumbu mavu).
Add the whole wheat flour, the curd and salt.
Add 1/2 cup of water first and using your fingers mix the flour with the water to make a stiff but pliable dough.
The dough should not be too wet or too dry. Apply oil on top and let it rest for at least 20 minutes or as much as 2-3 hours.
Take a small lemon sized piece of dough and roll it out into a 3-4 inch diameter circle.
Heat a griddle and when hot transfer the rolled dough and let it cook till bubbles start to appear. Smear some oil,
flip and cook on the other side.

Adding the millet flour makes rolling the chapathis much easier and they are also much softer than plain wheat flour chapathis when cooked. A little care is needed while rolling out the dough as there is not much gluten and it does not stretch and tends to break if rolled too much.

Millets Chapathi/Roti
Preparation Time:15 minutes + 20 minutes rest time
Cooking Time:20 minutes
  1. 1 cup chapathi flour (atta)
  2. 3/4 cup of finger millet flour (ragi mavu)
  3. 1 cup of pearl millet flour (cumbu mavu)
  4. 1/2 cup of whole wheat flour
  5. 2 tbsp of plain yogurt/curd (avoid for a vegan version)
  6. salt to taste
  7. 1/2 tsp of oil

  1. Whisk the flours together along with the salt. Add in the curd and add about a 1/4 cup of water.
  2. Mix in the flour with the water so the mixture comes together into a stiff but pliable dough. Take care not to add too much water while making the dough and not too little that it is dry.
  3. Apply the oil over the dough and let it rest for 1/2 hour or as much as 3-4 hours.
  4. Take a lemon size ball of dough and roll it out into a circle about 3-4 inches in diameter. Use some dry wheat flour to dust while rolling.
  5. Heat a griddle/tawa and when hot transfer the rolled chapthis on to the hot griddle. Cook on one side and when bubble starts to appear flip and cook on the other side. Apply oil if needed.
Serve with curry of choice.

Like what you are reading? Subscribe!