Foodie Workz

On one hand, I never imagined that I would be cooking so many things with Barley and on the other hand never thought that I would enjoy eating them as well.  So, here I am trying these adais with barley but however added some rice to lend some crispness to the end product.  Since I had some cooked black eyed peas, I wanted to use up these as well to get some more protien in the food.  Rest of the family could not find any difference from the usual adais.  They enjoyed it as much as I did!! Here it goes.... 1.5 cups of barley 1/2 cup raw rice 1/2 cup of toor dal 1/2 cup chana dal 1 cup of cooked black eyed peas 2 long red chillies salt to taste Begin by soaking the barley first.  The barley needs to soak longer than the rice and the other dals.  Soak the barley for 6 hours and the rice and the dals combined for 3 hours.  Drain rinse and add everything along with the red chillies until you get a coarse paste.  In the meanwhile, process ...

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 ...

1/2 cup Barley 2 table spoon moong dal 1 cup chopped mixed vegetables - carrots, potato, beans and peas(cut the potato bigger, slice the carrots into1/4 inch thickness and chop the beans 1 cm long) 1/4 of an onion chopped 1 tsp jeera 1 green chilli chopped or slit ginger small piece chopped 1/8th tsp ground pepper salt to taste 1 tbsp oil or ghee turmeric small pinch water Soak the barley for 3 hours.  Take a pan with oil.  Season jeera, ginger, green chilli and add the onion to saute for a couple of minutes.  Add the pepper powder, stir and add the vegetables.  Toss them for a few  minutes and add the turmeric and salt.  Transfer this to the barley and dal mixture.  Keep water in the ratio of 1:4 and cook in the pressure cooker for ten minutes.  When you remove it will be slightly watery, but as it cools down it will thicken.  I am sending this to  Wholesome Wholegrain Cooking - Barley for Breakfast event.

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...

1 cup fine semolina roasted 1 cup barley rawa ½ cup finely chopped onion 2 cups buttermilk ½ tsp baking soda 1 and ½ tsp salt 1 tsp mustard seeds 1 tsp urad dal 1 tsp chana dal 2 tbsp cashew nuts Curry leaves Coriander leaves How to make the barley rawa Process the barley to the consistency of cracked wheat. This cannot be done in one stretch but intermittently. Pulse it a few times and use the fine sieve to remove the fine powder and the coarse sieve to get the coarse barley. Take the leftover barley and follow the same procedure until you get one cup of barley rawa. While doing this, I ended up with only about ¾ cup(I had only a small amount of barley in my pantry). Roast this barley and let it soak in same amount of water. Combine rawa, salt and soda thoroughly in a bowl and have it ready. In the meanwhile, prepare the seasoning. Roast the mustard, chana dal, urad dal, cashews , chillies and curry leaves. Add the onions and conti...