Healthy Barley Drink

barley 003

The nutritional benefit of Barley is enormous. I have heard so much about this grain that is hard to ignore its health benefits. I wanted to document some of its health benefits in this post and refereed to this link here.  I looked at it for about 2 minutes and I could already feel my head spin. It is as if nature has created a wonder-grain for us and it is waiting for us to take advantage of it.

 I have highlighted some of the benefits mentioned in the link from that website.

  • Barley’s Fiber can be used to lower Cholesterol & Intestinal Protection
  • Additional Protection Against Atherosclerosis
  • Significant Cardiovascular Benefits for Postmenopausal Women
  • Barley and Other Whole Grains Substantially Lower Risk of Type 2 Diabetes
  • Barley Can Help Prevent Gallstones
  • Whole Grains Highly Protective against Childhood Asthma
  • Lignans Protect against Cancers and Heart Disease
  • Development and Repair of Body Tissue

I got this recipe from my MIL few days ago, it is very easy to prepare and I have been making this ever since. I sometimes even carry barley powder to work and prepare this drink using hot water and salt.

Ingredients:

1 cup whole barley (use barley flour if that is available)
Water
Salt
Pepper
Ginger (optional)

Procedure:

1. If using the whole barley, then lightly roast it on low flame until it turns very light brown. Keep aside to cool and then make fine powder out of this.
2. If using the readily available barley flour then skip step 1.
3. Take 2 cups of water and bring it to a boil. Add 2 tsps of barley powder, salt and let it come to a roaring boil. Stir frequently as it tends to develop lumps.
4. Allow it to cool, add pepper powder and optionally ginger.
5. This can be served hot or cold and can be stored in the fridge for 1-2 days.

Sangeeth has kindly reminded me that I can send this for her Eat Healthy Event. So off this goes to her event.

Small_RC_notesStill Hungry?

Check out Bee and Jai’s Bowlful of Barley

Check out Madhuram’s Barley with spiced yogurt and other cool ideas.

Low Fat Raspberry Shortcake

shortcake 022

One of our family friends S had invited us to their place for dinner a few days ago. We had a great time family time chatting, laughing, eating and the kids had fun time playing, running around, jumping, fighting etc.

She treated us to hot and delectable Ragada Pattis. Thick gravy made with white peas, onion is cooked with aromatic spices, herbs and then poured over Potato patties/ tikki along with tamarind chutney and then garnished with raw chopped onions. This is very filling and is a complete meal by itself.

At the end of it all, for dessert she served us light and delicious low fat strawberry shortcake. Low fat dessert shell (cake) topped with chopped strawberry and whipped cream.

This reminded me so much of the heavily loaded “Strawberry Shortcake” that Dear Husband and I used to have at Braum’s many moons ago, but this was a much healthier and lighter version. I have made some modifications and here is my version.

This is my contribution to AFAM- Raspberry hosted by Dee of Ammalu’s Kitchen.

I do have to admit here that while capturing this picture, I was low on the ice cream and also the ice-cream was absorbed in the dessert shell/cake very fast. Hence serve immediately after assembling. ( see the method below).

Ingredients (serves 2 people)

  • 2 dessert shells (this is actually a low fat cake and is available in the regular grocery)
  • 5-7 raspberries (substitute with strawberry or any other fruit)
  • 2 scoops ice-cream (any flavor, I used low fat vanilla ice cream/substitute whipped cream)
  • 2 tsp sugar (optional)

shortcake 023

Method: 

  • Chop the fruit (strawberry/raspberry) that is being used into small pieces. I did not chop the fruit and served as it.
  • Optionally add little bit of sugar to the chopped fruit and keep aside.
  • To assemble, take a dessert shell on a serving plate.
  • Add a scoop of ice-cream, top with the choice of fruit.

 Serve immediately else the ice-cream will be absorbed by the cake/dessert shell. 

Easy Breezy Vegetable Peas Pulao/ Rice Pilaf

spicy_pulav 008

With so much talk, research going on about TV and toddlers, its effects, consequences  and what not we restrict our toddler from watching TV. As a result our TV is switched off for most part and we hardly know what is going on in the TV land. It is a good thing one way, as we are able to utilize that time to do other useful things.

But now that the Democratic Presidential Nomination here in the US is in full swing it is so hard to not be a part of it. The race is also interesting and tight, that it is hard to switch off the TV and remain in suspense. So we have made some exceptions and watch the primaries, results and the proceedings very closely.

So on those days I make a point to make some easy rice dish along with a salad or raita. That way it is filling as well as nutritious and best of all I don’t have to slave in the kitchen. I make this rice in the pressure cooker and that way there is no ‘baby sitting’ involved as well. 

 Ingredients

  • 1 cup rice (basmati/sona masuri)
  • 1 small onion
  • 1 medium potato
  • Grated garlic + grated ginger 1 Tbsp
  • 1/2 small bell pepper
  • 1/2 cup veggies of your choice (carrot/beans/peas)
  • 3-4 green chillies
  • 6-8 cloves
  • 1 inch cinnamon
  • 1 star anise (optional)
  • Handful of coriander levaes
  • 2 tsp mustard
  • Olive Oil
  • Salt 

Preparation: 

  • Wash the rice thoroughly in enough water. Drain it and keep aside.
  • Cut the onions into fine piece and keep aside. Chop the vegetables into small pieces.
  • Peel the potato skin and dice into cubes. Place the cut potato in a pot of water. 

spicy_pulav 012

Method: 

  • In a pressure cooker, add some oil and wait till it becomes hot.
  • Add the mustard, then add cinnamon, star anise (if using) and cloves and stir well.
  • Add the grated ginger garlic paste and cook until the garlic turns light brown.
  •  Add the chopped onion and stir until it softens a bit, now add the other vegetables including potatoes, bell pepper.
  • There is no need to wait until the vegetables are cooked. Just make sure that the bell pepper cooks a bit.
  • Add the raw washed rice, green chillies, salt and 2 cups of water.
  • Let it come to a boil and then close the pressure cooker. 

Garnish with coriander leaves before serving. Serve hot with salad or raita.