Mom-cooked food, sunny weather with a hint of rain, family chatting around, tea at midnight to keep us awake to chat up some more - life doesnt get better than this.
Its been just a few months since I visited Bangalore last, but the routine back in Ahmedabad - alarm at 6 every morning, rushing my son to school, ridiculously hot weather and the lonliness was getting to me so much, that I have really been waiting for this nice break.
I packed my bags almost a week before i actually travelled. It feels wonderful to be back in the familiar environment here..you never realise all the little things that you like about a place till you actually move away and long for things that you had taken so for granted that it didnt merit a thought back here..I even missed the Radio channels played here and was so thrilled to hear all those RJs again..
I know I am going a little overboard, but the move after all these years has been most difficult on me. My son seemed to adjust real fast with his school, S is super busy with his new job, and change of place seems to have the least effect on him.
For me, it meant leaving behind everything familiar- home, work, friends and family..
This morning for breakfast, ma made these lovely soft jolada rotti with homemade butter and a spicy cumin-coriander chutney.
Jolada Rotti is a popular typr of rotti made in Noth Karnataka and also called as Jowar bhakri in Maharashtra.
The dough with this flour is generally not rolled out with a rolling pin, its instead patted into shape by the palm of your hand and I personally think its an art to get that right...I am terrible at making those, so ma decided to show me an easier version which I can actually roll out
Here's what you need -
1 cup water
1 cup jowar flour
a pinch of salt
1/2 tsp grated jaggery
Heat the water in a pan and add salt and jaggery
Keep it on a real low flame and mix in the jowar flour little at a time, stirring in continuously
Mix and stir till its well 'cooked'
Allow to cool and then roll into a dough
This dough can then be rolled out with a rolling pin, though you need to handle it with very careful hands
Seemed easier than flattening it with the hand and tastes awesome with some butter and a spicy chutney