Hello Friends,
Here is just a creation to mix few things and the idea to eat something other than whole wheat and rice that we normally do on regular basis as part of Indian lunch/dinner. It tasted great and we all loved it. It was healthy and filling too :)
Tempered and Spiced Barley with Potato and Peas
Ingredients
Pearl Barley - 1 cup (washed and soaked overnight or for at least 4-6 hours)
Green Peas - 1 cup
Onion - 1 cup
Tomato - 1 cup
Ginger-Garlic Paste - 1 tbsp
Turmeric Powder - 1 tsp
Red Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Chopped Cilantro - 1/4 cup for garnishing
Oil - 1 tbsp
Salt - as per taste
Preparation
- Drain soaked barley and cook with plenty of water (fill it till about 2 inches above barley) in a pressure cooker for about 20 minutes till barley is well cooked (not al dente) with a pinch of salt. You can also do an open pot cooking or slow cooking method, whichever you prefer.
- Once cooked, drain the barley and keep aside.
- In a non-stick pan or wok, add oil and once hot, add mustard and cumin seeds.
- Once they are spluttering, add onion and ginger-garlic paste.
- Fry till onion is golden brown.
- Add potato, peas, tomato and all dry spices (along with salt) and cover and cook till potato and peas are done.
- Remove the cover and mix in barley along with chopped cilantro and cook for another 2-3 minutes.
- At this point, on you preference, feel free to add a tbsp of lemon juice or chat masala or anything you want to spike it up :)
Serving
Serve it with some plain yogurt or raita.
Sending this to Anu's Healthy Fiber and Protein Rich Whole Grains event.
That's all for now. Take care till next post.
Hello friends,
The name could be a surprising one. Yes, this is what we call something that you may know as "Barley Raita". The process is also very different from what you may have known or eaten from.
This is a very authentic Rajasthani preparation which I obviously learnt from my SIL, Manju didi. It is such a wonderful and great thing for this summer season as it cools you down. You also may notice that I am calling it as a drink and that is because it is actually drunk just like that in villages to cope up with all the heat from deserts of Rajasthan.
The preparation is actually very simple, but it is not done in few minutes. I mean the whole cooking time is just few minutes, but it is done over a period of time, actually overnight, so to speak. So, without further delay, here is the recipe.
Jau Ki Ghaat - जौ की घाट (Barley and Yogurt Raita / Drink)
Ingredients
Jau (Pearl Barley) - 3 tbsp
Onion - 1/2 cup, finely chopped
Chaas (Buttermilk) - 1 cup
Dahi (Yogurt) - 1/2 cup
Water - 1 cup
Bhuna Jeera (Roasted Cumin Powder) - a pinch per serving
Lal Mirch (Red Chili) Powder - a pinch per serving, optional, only if you like
Salt - as per taste
Preparation
- Take barley in a blender and blend it to a coarse powder.
- Take one cup water, add chopped sliced onion and salt and let the water come to boil.
- Add one cup buttermilk to coarse barley powder made in first step.
- Add this buttermilk / barley mix to the above boiling water and mix well.
- Keep stirring till it starts boiling (about 4-5 min.) or else the mix will start to curdle.
- Boil for another 5-6 min. The mixture will become slightly thicker.
- Turn off the heat and let it sit overnight (no need to put it in fridge). Just let it be there on the counter. It will become even thicker kind of like thick rice pudding.
- Add yogurt to this ghat in the morning and mix well.
- Sprinkle roasted cumin powder and red chili powder in individual serving cups or glasses.
- If you want to drink it (it will be chunky, but I like chunky drinks), you may want to make it little thinner than if you are eating it in a cup.
Serving
Serve it as a side dish with roti or rice. It can be simply eaten in a bowl separately in the morning in place of breakfast as guess what it has whole food, veggie and dairy all that we usually eat for breakfast. Or, as I mentioned above, just fill your glass with it and just drink it up like a savory yogurt drink :)
Did you notice something else as well, this dish doesn't have any fat in it, I mean nothing obvious like oil or butter :)
That's all for now. Take care till next post.
Hello friends,
Here is another new process I tried that I haven't tried before. I have never made this dish before and thanks to Kiran's CWF : Barley event which inspired me to make this. I am sure some of you must already be making it, but for me it was a new creation, so to say :)
Jau Ki Khichdi - जौ की खिचड़ी (Indian Curried Barley)
Ingredients
Jau (Pearl Barley) - 1 cup (washed and soaked in warm water for 2 hours)
Mixed Veggies - 1.5 cups (I used frozen mix of peas, carrots and corn)
Onion - 1.5 cups, sliced
Green Chilies - 2 or 3, finely chopped, per your liking
Ginger - 1 inch piece, grated
Butter - 3 tbsp
Water - 6 cups
Dry Masala Powders
Haldi (Turmeric Powder) - 1 tsp
Lal Mirch (Red Chili) Powder - 1/2 tsp
MDH Kitchen King Masala - 3 tsp (if you do not have these, feel free to use a blend of cumin/coriander/garam masala per your liking)
Salt - as per taste
Preparation
- Wash and soak barley for 2 hours
- Take a cooker or heavy bottomed pan and add butter to it.
- When butter has melted, add onion, drained barley and ginger and fry till onions become translucent (about 5 min.).
- Now, add veggies and all dry masalas and fry for another 3 minutes.
- Add water, mix well and cook for 35-40 min. or till well cooked. I used a cooker and it took 35 min. for the perfect consistency.
- After removing the lid, wait for about 5 min. before serving.
Serving
Serve this at lunch/dinner as a main dish (with yogurt or pickle or chips) or even as a side dish with anything else you are serving for lunch/dinner.
Along with CWF : Barley event, I am also sending this to Side Dish Showdown: Anything Goes of Cinnamon Girl and Two for Tuesdays.
That's all for now. Take care till next post.
Hello friends,
I have been meaning to make it for past whole month and just got the time today. I have never made or had it before, but just wanted to give it a try.
I am glad that I tried as I loved it. I made it in a very similar manner to how we will make rice pudding.
Jau Ki Kheer - जौ की खीर (Barley Pudding)
Ingredients
Pearl Barley - 1/2 cup
Milk - 8 cups (I used skimmed, but use anything you prefer)
Sugar - 1/2 cup
Ilaichi (Green Cardamom) Powder - 1/2 tsp
Raisin and Cashew (Kishmish and Kaju) - 1 tbsp each
Ghee (Clarified Butter) - 1 tbsp
Preparation
- Wash and soak barley for 3-4 hours.
- Boil milk in a heavy bottomed pan or pressure cooker and cook till barley is well cooked (not mushy, but well cooked).
- Add sugar, ilaichi powder and let it cook for another 10-15 minutes.
- Switch off the heat.
- Take ghee in a small pan and fry kaju and kishmish.
- Garnish kheer with fried kaju and kishmish.
Serving
Serve it warm or chilled as you prefer for dessert. As you all know, we like it warm :)
I am sending this to Kiran's Cooking With Whole Foods - Barley event.
That's all for now. Take care till next post.
Ingredients
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