Another quick-fix breakfast for rush-hour mornings! The mister and me loved it…Im sure you all will too!
- Rolled Oats – 1/2 cup (I used Quaker Oats)
- Whole Wheat flour – 1/2 cup
- Jowar flour – 1/2 cup
- Barley (coarsely powdered) – 1/4 cup
- Flax seeds – 2 tbsps (toasted for a minute in the microwave and finely powdered)
- Onions – 3-4 nos (medium sized; finely chopped)
- Green Chillies – 4 nos (finely chopped)
- Coriander/Cilantro – a handful (finely chopped)
- Jeera/Cumin seeds – 2 tbsps
- Curd – 2 cups
- Water – 1 cup
- Salt – to taste
In addition to the above ingredients, you could also stir in 1/2 cup each, of ragi flour, urad flour and chiroti rava (the fine soji variety) for variations in your pancakes.
- Take a bowl and mix all the dry ingredients together.
- Add the onions, green chillies, coriander, jeera, salt and mix well.
- Slowly stir in the curd and water. Blend/Stir well to form a smooth batter (without any lumps).
- Using a deep ladle, pour the readied batter onto a tawa/griddle, into slightly thick pancakes. Cook both sides on a medium flame. (I steam cooked my pancakes and hence dint use any oil…takes a little longer to get done, but its definitely worth it since it is absolutely healthy).
- Serve hot with choice of chutney. Tada! That was quick wasn’t it?!!
This one’s going to Srivalli’s Kid’s Delight - Wholesome Breakfast Event.
I hope the little ones like it Srivalli!
The minute I saw the post for the Monthly Mingle for Soups on Meeta’s lovely site, I knew I was gonna be a part of it. Added to it, we had gorged on some really rich food over the weekend and me and hubby were on a guilt trip since this morning…we wanted to bring down the guilt and what best to do it with than some healthy soup?!! Two birds in one stone I say!
I learnt this recipe from my Husband’s Aunt sometime back. Thank you Bhama Aunty! The original recipe did not have barley in it. However, I added it since Im an ardent lover of Barley, simply because of its health benefits. Feel free to try this out either with or without the barley.
- American sweet corn kernels (off the cob) – 1 cup (cooked with salt, till soft and cooled)
- Onions – 2 nos (medium sized, julienned)
- Garlic – 5-6 pods (vary to suit your taste)
- Barley – 3 tbsps (coarsely powdered)
- Milk (optional) – 1/2 cup (need not use if making a vegan version)
- Fresh Cream (optional) – 2 tsps (need not use if making a vegan version)
- Cooking Oil – 1 tsp
- Water – 2 cups
- Pepper powder – to taste
- Salt – to taste
- Sauté the onions and garlic with oil on a low flame, till the onions are cooked well and tender. Allow to cool.
- In the meanwhile, boil the coarsely powdered barley with 2 cups of water on a low flame. Since barley has a starchy composition, the result is a thick and starchy, milky liquid. (It should not have lumps).
- Now, blend together the cooked corn kernels, sautéed onions and garlic in a mixer, to form a smooth paste.
- Once the barley has cooked, add the corn-onion-garlic mixture to the barley. Stir well.
- Add the milk and fresh cream. If you are making a vegan version, you could skip this step.
- Allow the soup to boil on a low flame for 10-15 minutes.
- Garnish with fresh cream, and serve hot with bread/soup sticks! I served mine with Methi (fenugreek) flavoured bread sticks and it was simply yummy!
This soup finds its way to Monthly Mingle – Soups, conceptualized by Meeta and hosted this month by Harini of Tongue Ticklers.
Thank you Meeta and Harini for giving us all an opportunity to mingle!
Posted in Events, Soups
Tagged barley, corn, cream, creamy, creamy corn, creamy corn onion barley soup, health food, healthy, healthy food, onion, Soups
The weather has been so chill right from the time I woke up this morning. All I wanted to do was curl up in bed with a nice book and some popcorn! I decided to make something hot and yummy for dinner. And so, after the rich moong daal halwa yesterday, I thought it was time for something healthy. Hubby and I decided to skip dinner and just have some barley soup. I dug into my refrigerator and found some spinach and corn and decided to use these with the barley.
For those who dont know about barley, it is a type of whole grain. The benefits of barley are many! It contains high levels of dietary fiber (both soluble and insoluble) and selenium (a type of antioxidant). It also helps lower blood LDL cholesterol (the bad cholesterol). Barley also helps stabilize blood glucose levels, which may benefit people with Diabetes.
Ingredients for Soup:
- Barley seeds – 4 tbsps (coarsely powdered)
- Spinach – 1 bunch (washed, dried and finely chopped)
- Baby Corn – 1 cup (chopped into thin rings) (I normally use shelled american sweet corn kernels, but today, since I dint have any, Im using baby corn)
- Garlic – 2-3 pods (or to taste)
- Water – 2 to 3 cups
- Salt – to taste
- Pepper – to taste
Serves: 4 persons
I recommend using a flat, non-stick pan (slightly deep) to prepare this soup because the barley can get very messy otherwise.
- Boil the coarse powdered barley with 2-3 cups of water on a low flame. Since barley has a starchy composition, the result is a thick and starchy, milky liquid.
- In the meanwhile, cook the baby corn (or american sweet corn) with salt, drain water and keep aside.
- To the barley-water mixture, add the finely chopped spinach and salt. Continue to cook on a low flame till the spinach is cooked.
- Add the cooked baby corn and pepper powder. Allow to boil on a low flame for about 10-15 minutes. You may want to add some warm water to adjust the consistency of the soup.
- Remove from flame and serve hot with choice of sauces and/or accompaniments like garlic bread. I made some garlic bread to go with the soup…perfect for a winter night
You could try this barley soup with other veggies too!
Ingredients for the Garlic Bread:
- French bread loaf – 1 long loaf or 2-3 small ones (like the ones they use for hotdogs)
- Butter – 50 gms (softened, to make spreading on the bread easy)
- Garlic pods – 5-6 (pounded or crushed to a paste)
- Oregano herbs – 1/2 tsp
- Cilantro/Coriander (optional) – a small fistful (finely chopped)
- Grated Mozzarella Cheese (if you’re in an indulgent mood ) – 3 to 4 tbsps
I dint add any cheese to my garlic bread since it would make my dinner too rich.
- Slit the french bread horizontally and keep aside.
- Now, mix together the rest of the ingredients except the cheese (if you are using some) to get your spread ready.
- Apply the spread on each cut slice of the bread.
- If you are using cheese, sprinkle some on the bread once you have applied the spread on the bread.
- Bake in a pre-heated oven at 200 deg C (390 deg F) for about 6-8 minutes or until each slice is toasted to a light and crisp golden yellow. The time needed for the garlic bread to get done varies in each microwave oven since each has a different power. Adjust the time according to your oven.
- Allow to stand for a minute before you take them out of the oven and enjoy the hot and crisp garlic bread.