Makka Roti and Rajma masala
Well not exactly. But I had corn meal which I had bought to make corn bread. That needs to wait for some time now. Mom has come over and offered to make the corn meal roti. The recipe is very simple but the technique could be a little difficult to master. So pay attention,
2 cups of corn meal (makke ka atta)
2 cups of water
1 tspn salt
1) Heat the water until it starts boiling. Reduce the flame and let it simmer.
2) Add the salt first and then the corn meal . Stir well with a large spoon.
3) Switch off the flame and cover the pan and let it rest.
4) Now take the mixture in a large dish and start kneading it to form dough. Try doing it while it is still warm. Feel free to dip your hand in cold water in between.
5) Now make small balls and start flattening in with the help of your palm and fingers on a dusted base.
6) Mom does it in the parat (deep flat dish) which she uses for kneading.
7) Try to make the edges thinner than the centre.
8) Place a cast iron skillet on high flame. Place the roti on the skillet and apply water on the side facing you.
9) Turn it around after 2-3 minutes. Leave longer if you think it is still uncooked.
10) Let it roast for 3-4 minutes. Now using a tong place it directly on the fire so that it puffs up.
11) Remember this needs to be roasted like a toast than a roti to get the best tastes.
12) Serve with your choice of vegetable with a dollop of fresh butter or ghee.
I served this with Rajma. It was very well received by my father (non food enthusiast) and husband (cook’s delight).
By the way, let me give you my simple and easy to make rajma recipe as well.
1 cup Rajma (I used the large grained) Soaked overnight or 6 hours
1 medium onion finely chopped
1 large tomato finely chopped
1 inch ginger
3-4 garlic cloves
1 tspn Garam Masala (Use whatever you have- Kitchen King, Sabzi Masala etc.)
1 tspn Red chilly powder
1 tspn Turmeric powder
1 tspn Coriander Cumin powder
1 tspn Cumin Seeds
Salt to taste
Oil to shallow fry
1) Pressure cook the Rajma until it blows atleast 5 whistles. Ensure that you have added adequate water (almost twice the size of the soaked rajma). Also add a pinch of salt and ½ tspn oil for better flavor
2) Now, in a separate pan, heat oil (about 2 tspn). Add the cumin seeds and let them splutter.
3) Add, ginger, garlic, onions and sauté till the onions are cooked (pink in color).
4) Now add the tomatoes and fry them till they are cooked. You can use the water from the Rajma to cook or bring the gravy together.
5) Now add the spices, turmeric, red chilly powder, coriander-cumin powder and stir well.
6) Add the cooked rajma beans with all the water and salt
7) In the end add the garam masala and some chopped coriander.