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.

Jowar Idli Dosa Combo

          

               Make your regular idli / dosa more healthy and nutritious with these jowar idli-dosa combo. This is the perfect wholesome first meal of the day. Jowar (Sorghum) is a wonder grain, is a good substitute to rice and is highly recommended in our daily diet. It is especially good for the diabetics. So relish it with coconut chutney and sambar for breakfast, brunch or as after school snack.

• 1 cup jowar (sorghum), soaked overnight
• 1/2 cup urad dal (black gram lentil), soaked overnight
• salt to taste
• oil as required
• coconut chutney and sambar to serve

          Grind the soaked jowar and the dal separately with required quantity of water till smooth. Mix together and add salt to taste. 

          Give it a stir and cover. Leave aside to ferment overnight. Adjust water to make the batter of pouring consistency. 

          Idli - Pour spoonfuls into greased idli moulds and steam for 15 minutes. When cool, demould them and transfer to a serving plate.

          Dosa - Heat a non-stick pan and pour a ladleful of the batter and spread it into a circle with the back of the ladle. 

          Drizzle some oil around the edges and fry till the both sides are done. Make similar dosas in the same way and serve these yummy idli-dosa combo with coconut chutney and sambar. 

Jowar (Sorghum) Beetroot Phirni / Pudding

          Why not make a phirni with a difference? Shun the usual rice and prepare in a different avatar. Just add powdered jowar and beetroot puree to the milk to make this healthy and yummy phirni. It is very easy and simple to make and I am sure it will be very much appreciated. So relish this phirni, chilled, just as it is or with poori / paratha. Bon Appetit!!

• 1 & 1/2 cups milk
• 2 tbsp. jowar (Sorghum), dry roasted & powdered 
• 2 tbsp. sugar or to taste
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1-2 tsp. beetroot puree
• 1-2 tbsp. chopped almonds
• 1 tbsp. raisins

          In a saucepan, bring the milk to a boil. Add the powdered jowar and simmer on a low flame till it turns slightly thick.

          Add the sugar, cardamom powder and beetroot puree. Mix well and simmer further for 1-2 minutes. Switch off the flame and add the rose water. 

          Bring it to room temperature and refrigerate for sometime. Serve chilled, garnished with almonds and raisins. 

Jowar Pongal (Healthy South Indian breakfast with Sorghum)

          Try something new with jowar (sorghum), a wonder grain, and make this yummy and healthy pongal. Pair it with split moong dal to come with this awesome breakfast recipe. Jowar is a great substitute to rice and is highly recommended in our daily diet. 

          Relish it as it is or with some coconut chutney, pickle or idli podi. You can as well serve it for brunch, as an evening snack or after school snack. Choice is yours. So get going and surprise your family and loved ones with this simple and easy recipe. 

• 1/2 cup jowar seeds (sorghum), dry roasted & soaked overnight
• 1/2 cup split moong dal (green gram), dry roasted & soaked for 2 hours
• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1/2 tsp. whole peppercorns, crushed
• 1 tsp. ginger, grated
• 1-2 sprig curry leaves
• handful of cashew nuts
• salt to taste 
• 2 tbsp. ghee
• 1 tbsp. coriander leaves, chopped

          Blend the soaked jowar in the mixie till it is half crushed. Pressure cook the jowar and dal in 3-4 cups water with salt to taste for 10 minutes on a low flame after the first whistle.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, curry leaves, peppercorns, ginger and cashew nuts. Saute for a minute.

          Switch off the flame and pour this tempering over the boiled jowar-dal mix. Drizzle ghee over it and garnish with coriander leaves. Serve for breakfast / brunch with coconut chutney, pickle or idli podi.

Jowar Ki Kadhi (Spiced Yoghurt made of Sorghum)

          This is a healthy version of a kadhi. I made it with dry roasted and powdered jowar (sorghum) to come up with this simple fare. It is super easy and super yummy too. You can add pakoras (fritters) if preferred. It is a perfect accompaniment to either steamed rice, jeera rice, plain biryani, pulao or any Indian bread. 

          Jowar is a wonder grain, full of essential nutrients. It is full of dietary fibre, protein, is gluten free and is cholesterol free among other benefits. It is a good substitute to rice and wheat. So it is highly recommended to include in our daily diet. So do give this jowar kadhi a try and introduce your family and loved ones to something nutritious.

• 2-3 tbsp. jowar (sorghum), dry roasted
• 1/2 cup yoghurt
• 3-4 cups water
• 1 tbsp. oil
• 1 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 1/4 tsp. turmeric powder
• salt to taste
• 1 tsp. coriander powder
• 1 tbsp. coriander leaves, chopped
• pinch of red chili flakes 

          Grind the dry roasted jowar to a fine powder. Blend the yoghurt, powdered jowar and water. Keep aside for 15-20 minutes. 

          Heat the oil and ghee in a pan and temper with cumin seeds. Sauté for a few seconds. Add the ginger, green chilies and asafoetida. Stir fry for a minute. 

          Add all the dry spices and give it a toss. Now add the yoghurt mix and bring it to a boil. Simmer till it slightly begins to thicken and comes to a desired consistency. 

          Switch off the flame and garnish with coriander leaves and chili flakes. Serve with any form of rice or Indian bread.

Jowar (Sorghum) Fried Rice

          Jowar (Sorghum) is a wonderful substitute to rice. So try this yummy fried rice made of jowar and serve something different to your family. It will be very much appreciated. Add in some of your favourite veggies or some boiled and shredded chicken / prawns for a non-veg. version. It can be relished just as it is or with any side dish. It makes for a wholesome one-pot meal and can be packed for lunch too. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup jowar, soaked overnight
• 1 tbsp. oil
• 1 tbsp. ghee
• 1" cinnamon stick
• 2 green cardamom
• 4 cloves
• 1-2 dry red chilies
• 1-2 bay leaves
• 1 tsp. cumin seeds
• 1 tsp. ginger, chopped
• 1 onion, sliced
• 1 cup mixed veggies (I used frozen ones)
• salt to taste
• 1 tsp. garam masala powder
• 7-8 cashew nuts
• 7-8 almonds
• 2 tbsp. coriander leaves, chopped

          Pressure cook the soaked jowar in sufficient water for 15 minutes on a low flame after the first whistle. Drain and keep aside. 

          Heat oil and ghee in a pan. Temper with bay leaves, dry red chilies, cinnamon, cardamom, cloves, cumin seeds and ginger. Sauté for a few seconds.

           Add the onion and stir fry till light brown. Add the mixed veggies and stir fry for a minute. Now add the boiled jowar, salt, cashews, almonds and garam masala powder.

          Mix Everything well and stir fry for 2-3 minutes. Switch off the flame and garnish with coriander leaves. Serve with any side dish or relish just as it is. 

                            Heat oil & ghee. Temper with bay leaves, dry red chilies, cloves                                                          cardamom, cinnamon, cumin seeds & ginger. Sauté for a few sec.

                                 Add the onion and stir fry till light brown. 

                                 Add the mixed veggies and stir fry for a minute. 

                          Add boiled jowar, salt, cashews, almonds & garam masala powder.

                        Mix well & stir fry for 2-3 minutes. Switch off flame & garnish with
                        coriander leaves. 

                                 Serve with any side dish or relish just as it is. 

Tender Jowar Pakora (Sorghum Kernels Fritters)

          After my earlier post on Tender Jowar Tikki, now it is the turn of some deep fried tender jowar pakoras / fritters. Just like the Tikkis, these hot-hot pakoras are equally delicious when had with some green chutney or tomato sauce. Relish them as appetizers or as an evening tea-time snack. So check out my simple step by step pictorial recipe to prepare them.

          Jowar (Sorghum) in general is a gluten free grain with a lot of health benefits as it contains iron, fibre and proteins. Besides pakoras, they can also be made into tikkis, cutlets, salads or delicious and tangy chaat. In the absence of these tender grains, use jowar atta (flour) to make healthy chapattis or flat bread.

• 1/2 cup tender jowar grains (sorghum)
• 2 tbsp. sev
• 1 onion, chopped
• 1 tsp. grated ginger
• 1-2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. rice flour
• salt to taste
• pinch of turmeric powder
• 4-5 tbsp. gram flour
• 1 tsp. red chili powder
• 2 tbsp. fresh grated coconut
• pinch of baking soda
• oil to deep fry

          In a bowl, combine all the above mentioned ingredients (except oil). Add required quantity of water and make a batter of dropping consistency. Cover and keep aside for 5-10 minutes.

          Heat oil in a pan and just before frying, add 1-2 tbsp. of the hot oil to the batter and mix well.

          Drop spoonfuls of the prepared batter and deep fry them to a golden colour. Drain on a kitchen towel and serve these hot pakoras with green chutney or tomato ketchup

                                  Mix all the ingredients (except oil). 

                                 Add some water & make a batter of dropping consistency. 

                         Just before frying, add 1-2 tbsp. of hot oil to the batter & mix well.

                                 Drop spoonfuls of the batter in hot oil. 

                                 Deep fry them to a golden colour. 

                                 Drain on a kitchen towel.

                             Serve these hot pakoras with green chutney or tomato ketchup.