A wholesome additive-free comfort food that promotes healthy life without causing any food allergies.

Jowar - Jonnalu

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7 Item(s)

12

BIRIYANI

Ingredients

  • Dehulled Sorghum Semolina 250g
  • Coriander Leaves 2 Bunches
  • Potatoes 4
  • Pudia 1 Spring
  • Onion 2
  • Green chiilies 6
  • Fresh Peas 50g
  • Carrots 4

Method

Cut carrots, onions, potatoes and chillies, heat oil and fry garam masala, onions, green chillies and ginger garlic paste. Add shelled peas and vegetable pieces and fry for some time. Add sufficient water and boil. Add dehulled sorghum semolina and cook on slow flame till done. Sprinkle chopped coriander leaves and pudina. Add salt and limejuice and mix well.

JOWAR PAKODI

Ingredients

  • Dehulled Sorghum Flour 100g
  • Salt to taste
  • Palak 2
  • Onions 2
  • Curry Leaves 5
  • Green Chillies 5
  • Oil to fry

Method:

Chop palak, onions and green chillies. Sieve flour and add salt, curry leaves, chopped palak, onion, chillies and one table spoon of hot oil. Mix well, mix with water to form a thick batter, heat oil and fry spoonful of batter till brown and crisp.

Note

Coriander and ginger paste can also be added. Similar procedure can be followed to make onion pakodi.

JOWAR PAYASAM

Ingredients

  • Dehulled Sorghum semolina 150g
  • Green gram dal 50g
  • Grated Jaggery/Sugar 150g
  • Ghee/Dalda 3 tbsp
  • Milk ½ Liter
  • Water Required Qty

Method

Roast dehulled sorghum semolina lightly with ghee. Cook green gram till soft. Add roasted semolina and cook with required quantity of water. Add jaggery/sugar and milk and allow cooking for some time.

Note

Fried cashew nuts and raisins can be added if desired.

JOWAR ROTI

Ingredients

  • Dehulled sorghum flour 100g
  • Salt To taste
  • Water (warm) To mix

METHOD:

Mix flour and salt. Add water to form firm dough. Shape into equal sized balls, flatten each balls into thin shell like shapes using hands and then roll them into flat rotis. Cook them on a pan till it turns golden with brown spots. then tuen over and cook the other side.

KICHIDI

Ingredients

  • Dehulled sorghum semolina 100g
  • Green garm dal 50g
  • Pepper ½ tsp
  • Onion small
  • Salt To taste
  • Water ½ liter

Method

Cook dehulled sorghum semolina and green gram dal in sufficient water and keep aside. Heat oil and fry chopped onions and pepper. Add salt and cooked mixture and mix well. Remove from fire and flavor with coriander leaves.

MURUKU

Ingredients

  • Dehulled Sorghum 250g
  • Green Gram Dal 50g
  • Sesame Seeds 2 tbsp
  • Chilli Powder 1/2nd tbsp
  • Salt to taste
  • Oil for deep frying

METHOD

Roast green gram and make into flour and mix with Jowar flour. Add salt, chilli powder, sesame seeds and 2 table spoons heated oil OR fat. Rub well and make in stiff dough with little hot water. Continue to mix cold water to form elastic dough. Fill the dough in the Muruku mould. Heat oil. Press dough from the Muruku mould into heated oil. Fry muruku to a golden brown colour, remove from oil and drain on paper.

RAVA IDLI

Ingredients

  • Dehulled Sorghum Semolina/Rava 100g
  • Black Gram Dal 50g
  • Salt to taste
  • Water to mix

Method

Soak black gram dal for 4-5 hours. Grind smoothly. Mix with dehulled semolina. Add salt and allow to ferment overnight at room temperature. Make into slightly thin batter and prepare idlis.

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7 Item(s)

12

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