Ingredients:
- Barley flour - 1 cup
- Chopped onion - 1/2 cup
- Chopped green chili - 2
- Fennel - 1 Tablespoon
- Chopped Curry leaf - 1
- Chopped Coriander leaves - 1/4 cup
- Salt as needed
- Water as needed
- Oil for deep frying
Method:
- Mix all ingredients except oil and make them into small patties.
- Deep fry in oil, fish those out, drain excess oil and serve warm with afternoon tea.
Ingredients:
- Rolled oats – ¼ Cup
- Barley flour – ¼ Cup
- All purpose flour – 1 Table spoon
- Brown sugar – ¼ Cup
- Cinnamon – ½ Tea spoon
- Salt – 1/8 Tea spoon
- Unsalted margarine – ¼ to ½ Cup
Method:
- Pre - heat oven to 375 degree F.
- In a mixing bowl combine oats, barley flour, all purpose flour, brown sugar, cinnamon and salt and set aside.
- Melt margarine over medium heat and add to the dry ingredients and mix well.
- Make the dough into desired shape, place them on a parchment lined baking sheet and bake for 10 minutes. Cool and store in an air tight container.
Ingredients:
- Pearl millet (Kambu) – 2 Table spoon
- Barley – 1 Table spoon
- Rice – 1 Table spoon
- Peanut – 1 Tea spoon
- Roasted channa dal – 1 Tea spoon
- Red chili powder – ½ Tea spoon
- Asafoetida - pinch
- Salt as needed
- Water as needed
Method:
- Soak pearl millet in water for 8 to 12 hours, drain soaked water, wash with fresh water and cover them with wet cloth. In between rinse them with fresh water twice a day. In 24 hours they start sprouting. On the second day the sprouts will be ready to use, so carefully wash the sprouts with fresh water by not breaking the tiny sprouts. Drain excess water and spread them in a clean plate and dry.
- Dry roast barley, rice, peanut, asafoetida and pearl millet together (add pearl millet sprouts during the last few minutes of roasting. Since they are small in size and roast quickly).
- Grind the roasted items with roasted channa dal, red chili powder and salt.
- Add little water while grinding so that you will get a batter like for making murukku.
- Take a table spoon of batter and by using a butter paper make it into ¼ inch thick patties.
- Shallow fry the patties in a dosa pan with little amount of oil.
- Store them in an air tight container.
Ingredients:
- Dried Chick pea (Black) – 1 Table spoon
- Dried Chick pea (White) – 1 Table spoon
- Dried Green pea – 1 Table spoon
- Dried Horse gram – 1 Table spoon
- Dried Green gram – 1 Table spoon
- Dried Red gram – 1 Table spoon
- Dried Black eyed pea – 1 Table spoon
- Dried Pearl millet – 1 Table spoon
- Dried Finger millet – 1 Table spoon
- Sorghum – 1 Table spoon
- Pearl Barley – 1 Table spoon
- Almond – 1 Table spoon
- Cashew – 1 Table spoon
- Cardamom – 3 nos
- Wheat flour with germ - 1 Table spoon
Method:
- Soak chick peas, green peas, horse gram, green gram, red gram, black eyed peas and millets in water for 8 to 12 hours, drain soaked water, wash with fresh water and cover them with wet cloth. In between rinse them with fresh water twice a day. In 24 hours they start sprouting. In the second day the sprouts will be ready to use, so carefully wash the sprouts with fresh water by not breaking the tiny sprouts. Drain excess water and spread them in a clean plate and dry.
- In between soak sorghum and pearl barley together for about 4 to 5 hours, drain soaked water, wash with fresh water and dry.
- Dry roast mixed sprouts, sorghum, wheat flour with germ and barley together and keep aside.
- Dry roast almond, cashew and cardamom seeds together.
- Care should be taken while roasting because high heat may burn the grains and spoil the aroma.
- Grind the above roasted items into a fine powder.
- This nutritious powder can be either used with hot milk or water as a healthy drink.
- We can also add sugar for taste.
Ingredients:
- Pearl Barley – 100 g
- Beetroot – 1
- Yellow onion – 1
- Tomato – 1
- Garlic cloves – 2
- Red chili powder – ½ Table spoon
- Fennel seeds – ½ Tea spoon
- Grated coconut – 1 Table spoon
- Salt as needed
- Oil – 1 Table spoon
- Mustard seeds – ¼ Tea spoon
- Split channa dal – ¼ Tea spoon
- Turmeric powder – ¼ Teaspoon
- Curry leaves – few
Method:
- Soak barley in water for about 4 to 5 hours. Drain soaked water and wash with fresh water. Pressure cook for about 4 to 5 whistles.
- Coarsely grind fennel seeds with coconut and keep aside.
- Chop beetroot, onion, garlic cloves and tomato into small pieces.
- In a pan heat oil and add mustard seeds. When they pop up add split channa dal and fry for few seconds.
- Add onion and a pinch of salt. Fry until onion becomes slightly brown.
- Add curry leaves, beetroot, tomato, red chili power and turmeric powder. Toss them well.
- Add ground mixture, adjust salt and close the lid. Cook until it is done.
- To this add cooked barley, toss and simmer for few minutes.
- Garnish with coriander leaves.
