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Barley Adai with turnip greens

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Parboiled rice ¾ cup Raw rice ¼ cup Barley ½ cup Cracked wheat fine ¼ cup Toor dal ½ cup Chana dal ½ cup Urad dal ¼ cup Moong dal ¼ cup Frozen turnip greens Thanks to the internet, I learned that Barley can be substituted while making idlis, dosas and adais. However, here is my version of Barley adai. Soak all the rice and the dals together and the barley and cracked wheat separately for about 3 hrs. Grind the dal and the rice first adding redchillies and curry leaves. After it becomes a bit coarse, add in the barley and continue to grind for five more minutes. Add the cracked wheat in the end and let it go for a couple of minutes. Add salt to the batter. The batter is ready to make crispy adais. Just before making the adai, add some thawed turnip greens to the batter. Any kind of greens can be added to the batter along with grated vegetables of your choice like onions, cabbage, cauliflower or brocolli. Since this was my first attempt at using barley and also because of...
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Barley Carrot Kheer

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1/4 cup Broken Barley 1 small carrot 11/2 cup milk(I used fat free) 3 table spoons sugar 3 cashews extra milk to cook barley and carrots few strands of saffron 1/8 tea spoon of crushed cardamom few cashew nuts and raisins for garnish The first step is to process the barley to a coarse rawa consistency. Please refer to my Instant Barley and Rawa Idli recipe . Next, the barley and the carrots have to be cooked. Take water and milk together equal to a cup in a vessel and add the barley rawa. You can use full measure of milk if you want. Chop the carrots into slices and take them in a vessel with milk just enough to cover them. Add the 3 cashews. Cook both of them together for about 10 minutes on low heat after a whistle or upto 2 to 3 whistles. In the meanwhile, boil the milk thoroughly in the microwave. Once the pressure is released, take the carrots with the milk and grind into a smooth paste. You can add more milk if you want while grinding. Bring it to the stove top and cook ...
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Sunflower Seed Podi

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I usually keep some sunflower seeds in my pantry as it is a very nutritious addition to a salad. I am making salad all the time as that is what my husband takes as his lunch. So just to have some variety I try not to add the same nut every day. One day, I came upon this idea of using these seeds to make a podi out of it that can be mixed with the rice on the same lines as Sesame podi. Sesame podi being a traditional item in the south, I immediately referred my "Cook and See" book and came across a recipe for Sesame podi and a recipe for Sesame rice. The only difference being that the latter uses little urad dal along with sesame, red chillies and hing. And for the rice, you continue further by adding the seasonings along with the prepared powder to toss in the rice. Since I have always liked the flavor of urad dal, I decided to make the powder as it is done for the Sesame rice. My experiment was a big hit and my Father in law enjoyed it very much:) Here I am shari...
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