Jowar Poori

          If you are looking for some gluten free healthy breakfast, then these jowar pooris are just for you. Start your day with these yummy pooris and relish with any side dish. It is a diabetic friendly recipe, rich in fibre, protein and iron. They are made of jowar / sorghum flour only as I have not added any wheat flour to it. 

          Some crushed kasuri methi (dry fenugreek leaves), roasted cumin powder, salt and pepper powder have been added to the flour. Besides breakfast, they can also be enjoyed as a snack or can be packed for a lunch box meal. So check out the step by step pictorial recipe to prepare it.

• 1 cup jowar / sorghum flour (Makes 6-7 pooris)
• 1/4 tsp. salt
• 1/4 tsp. pepper powder
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. roasted cumin powder
• 1 tbsp. ghee
• oil to deep fry 

          In a large bowl, mix together all the ingredients (except oil to deep fry). Knead into a tight dough by adding required quantity of lukewarm water. Cover with a damp cloth and keep aside for 15-20 minutes. 

          Divide into small equal portions. Grease a plastic sheet and take a portion of the dough. Spread into a small poori with your finger tips.

          Heat oil in a kadai / pan and gently drop the poori. Deep fry till they puff up. Drain on a kitchen towel. Make similar pooris with the remaining dough. Serve them hot with any side dish, 

                     Mix all the ingredients (except oil to deep fry). Knead a tight dough by 
                     adding some lukewarm water. Cover with a damp cloth & keep aside for
                     15-20 minutes. 

                     Grease a plastic sheet & take a portion of the dough. Spread into a small
                     poori with your finger tips.

                      Heat oil & gently drop the poori. Deep fry till they puff up. 

                     Drain on a kitchen towel. Make similar pooris with remaining dough. 

                               Serve them hot with any side dish, 

Jowar (Sorghum) Soup

          You must've had jowar (sorghum) in many ways. So now how about it in a soup form? This is just what I did and it really turned out yummy. This diabetic friendly dish can be relished as a healthy breakfast or as a light dinner along with some grilled stuff. Make it more wholesome and nutritious by adding few chopped veggies of your choice. Very easy and quick to prepare, enjoy this protein rich comfort meal with a dollop of butter if preferred.

• 1 small onion, chopped
• 1 tsp. ginger-garlic, chopped
• 1 green chili
• 2-3 tbsp. jowar / sorghum flour
• 500 ml. water
• 1 tbsp. butter
• pinch of turmeric powder
• salt to taste 
• 1/2 tsp. roasted coriander powder 
• pinch of chili flakes & mint leaf to garnish (opt)

          Heat butter in a pan. Saute the onion, ginger, garlic and green chili till the onion turns translucent. 

          Add the jowar flour, turmeric powder and coriander powder. Stir fry for 1-2 minutes. Add water and salt.

          Mix everything well and simmer by continuously stirring till the soup turns thick to a desired consistency. 

          Switch off the flame and serve in individual bowls, garnished with chili flakes and mint leaf.

Uji Wa Wimbi - East African Porridge

          This is a traditional East African style porridge made of millet flour. I have used sorghum  flour to prepare this healthy and nutritious breakfast recipe. Maize flour too can be added. It can be made both sweet and savoury. This is the former version. 

          Very popular in Kenya, it is an ultimate comfort food for the locals. It is very simple and easy to prepare and has very few ingredients. So do give it a try and enjoy this amazing first meal to keep you going the whole day. Happy Cooking !!!

• 3 tbsp. millet flour (I used Sorghum / Jowar flour)
• 2 + 1/2 cup water
• 2-3 tbsp. sugar / honey or to taste 
• 1/4 tsp. cardamom powder

           Bring 2 cups water to a boil. Meanwhile mix together millet flour and 1/2 cup water into a paste.

          When the water comes to a boil, add the sugar/ honey and cardamom powder. Simmer till the sugar dissolves. 

          Then add the flour paste and continue to simmer on a low flame till it turns thick to a desired consistency. 

          Switch off the flame and serve as breakfast, garnished with a pinch of cardamom powder. 

    

Jowar Atta Laddu (Sorghum Flour Dessert)

          Try these yummy Jowar Atta (Sorghum Flour) Laddu this Festival. Very easy and quick to make, they are flavoured with gulkand (rose petals jam). Other ingredients like - cardamom powder, chopped nuts, rose petals, sesame seeds, rose water, sugar and ghee are added to dish out this delicacy. So check out the step by step pictorial recipe to prepare it.

• 1 cup Jowar atta (Sorghum flour)
• 1 tsp. sesame seeds
• 1 tbsp. raisins
• 1 tbsp. chopped cashew nuts
• 2 tbsp. g\Gulkand
• 1 tbsp. finely sliced rose petals
•  melted ghee as required
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 2 tbsp. powdered sugar
• dry fruits, pinch of saffron & sliced rose petals to garnish

          Dry roast the jowar flour till you get a nice aroma coming through. Transfer to a plate. Now dry roast the sesame seeds too, for a few seconds and add to the flour.

          Then add the gulkand, rose water, raisins, chopped cashews, cardamom powder, sugar and sliced rose petals. 

          Mix all the ingredients well. Add ghee little at a time and make the mix moist so as to form them into equal sized balls.

           Garnish with dry fruits, saffron and sliced rose petals. Make use of these simple, easy and yummy laddoos as an offering to God or relish them as and when you feel like.

                                  Dry roast jowar flour till you get a nice aroma. 

                           Mix roasted jowar flour, roasted sesame seeds, Gulkand, raisins, 
                           chopped cashews, cardamom powder......

                                  ...... rose petals,

                                  powdered sugar,

                                  rose water & ghee.

                                  Form into equal size balls.

                                 Garnish with dry fruits, saffron and sliced rose petals. 

Jowar Atta Upma (Sorghum Flour Porridge)

          Other than using jowar atta (sorghum flour) to make roti / flat bread, it can also be used to make upma for a healthy breakfast. As this essential grain is full of dietary fibre, protein, is gluten free and cholesterol free among other benefits, it is good to include in our diet. You can go ahead and add any of your favourite veggies in it to make it more nutritious. This upma can also be cut into slices, once it has cooled down and served as evening snacks.

• 1/3 cup jowar atta (Millet flour)
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. urad dal
• 1-2 green chilies, slit
• 1 onion, chopped
• 1 tsp. ginger, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. sambar powder
• 1-2 tbsp. coriander leaves

          Dry roast the flour till you start getting a nice aroma. Keep it aside. Heat oil in a pan and temper with mustard seeds and allow it to splutter.

          Add the curry leaves, green chilies and urad dal. Sauté for a few seconds. Add the onion and ginger and fry till light brown. 

          Now add the roasted jowar flour, salt, turmeric powder, red chili powder and sambar powder. Mix well and add water. 

          Simmer on a medium flame by stirring it continuously till it thickens. Transfer to a plate and serve, garnish with coriander leaves. Cut into slices when it cools down and serve as snacks.

Masaledar Jowar Roti with Kasuri Methi (Spicy Sorghum Flour Flat Bread with Dry Fenugreek Leaves)

           Relish these delicious and wholesome Jowar Roti / flat breads made out of sorghum / white millet flour, which has a lot of essential nutrients. They are a healthy option in general and in particular for those with gluten intolerance. 

          To make them more appetizing and appealing, I added kasuri methi, onion, ginger, green chilies and other dry spices. Some flax seeds too went into it and they can be relished with pickles, yoghurt, chutney, butter or any side dish. They also serve as a great lunch box meal too. So check out the step by step pictorial recipe to prepare it.

• 1 cup jowar atta (sorghum flour), to make 4 rotis
• salt to taste
• 1/4 tsp. turmeric powder
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 1 tbsp. flaxseed
• 2 tbsp. kasuri methi, crushed
• 1/4 tsp. asafoetida
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili flakes
• oil to shallow fry

          In a bowl, combine all the above mentioned ingredients (except oil to shallow fry). Add lukewarm water little at a time and mix it with a spoon first. Then with your hands knead into a dough. Cover and keep aside for 30 minutes.

          Divide into 4 equal portions. Take each portion and spread it directly on a greased non-stick tawa / griddle into a circle with the help of your fingers.

          Keep a bowl of water alongside for wetting your fingers while working on the dough. Spread it as thinly as possible. 

          Make few holes on it and fry on a low flame by drizzling some oil in the holes and around the edges. When one side is done, carefully flip it over and cook the other side too. 

          You need to keep two tawas / griddles to make similar rotis with the remaining dough. Another alternative is to place the back side of the tawa under running water for a few seconds to cool it down.

          Grease the tawa again and continue making similar rotis. Serve them hot with pickle, yoghurt, butter or any side dish.

                                 In a bowl take all the ingredients (except oil).

                                 Combine everything well.

                       Add lukewarm water & knead into a dough. Keep aside for 30 min.

                   Divide into 4 equal portions. Take each portion & spread it directly on a 
                   greased non-stick tawa into a circle with the help of your fingers.

                  Make few holes on it & fry on low flame by drizzling some oil in the holes
                  & around edges. Carefully flip it over & cook the other side too. 

                  You need to keep two tawas to make similar rotis with remaining dough. 
                  Another alternative is to place the back side of the tawa under running 
                  water for a few seconds to cool it down.

                                 Serve them hot with pickle, yoghurt, butter or any side dish.