Showing posts with label Jowar Rava. Show all posts
Showing posts with label Jowar Rava. Show all posts

J - Jonna Rava Pulihora



BM #99 Day 10 -

 Today we have J for Jonna or Jowar. I had requested my local grocer to procure Jowar rava a while back. On a recent grocery trip, I found there was cracked jowar on the store shelves. I picked them up and tried different recipes of which this pulihora was well liked at home.

 If the Pulihora sauce or gojju as we call it, is ready, then this dish is a breeze to prepare.

Ingredients - 

*Jonna Rava / Cracked Jowar 1 cup
Salt and Turmeric as needed
Pulihora Gojju / Tamarind Rice Sauce 1-2 Tbsp as needed
Seasoning (Oil 2 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Peanuts handful, Jeera 1/2 tsp, Mustard seeds 1 tsp, Curry leaves few, Hing couple pinches, Red Chillies 2, Turmeric 1/4 tsp)

 *The cooking time will vary depending on how fine the grain is. I could lay my hands only on cracked jowar which was on the thicker side.

Method Of Preparation -
Soak the Jowar Rava overnight and pressure cook with 2 cups of water for about 20 minutes or until cooked through and fluffy.

 Spread the cooked jowar rava in a wide platter to cool.

 Prepare the seasoning in a heated pan by adding all the seasoning ingredients in the hot oil.

 Sprinkle salt and turmeric as needed and remove from heat.

 Mix in the tamarind rice sauce into the cooled jowar rava.

 Add the prepared seasoning and mix well.

 Cover and set aside for a few minutes so that the flavors can blend in.

 Serve warm as is.


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 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99





Preparation Time 30 minutes
Serves 2-3

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Posted by Harini R on Thursday, April 11, 2019
11 comments
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Cracked Jowar Vegetable Khichdi In Instant Pot



BM #87 Day 19 -

 Welcome to the last week of 'Explore the flavors'. This week I shall post some Whole Grain recipes. Today the star grain is Jowar. The benefits of Jowar are innumerable. I try to incorporate Jowar in our diet in many ways. Recently, I have been able to lay my hands on cracked jowar at a local Indian store. 

 I have used Jowar Rava before when I brought a pack of Jowar Rava from India. Here are some recipes where I have used Jowar Rava.
Jonna Rava Pongal
Instant Jowar Rava Idli
Jowar Rava Kesari
Jowar Rava Besi Bele Bath


I have made this vegetable khichdi both in the regular pressure cooker and also in an Instant Pot. So I have mentioned the process for both. When cooking in the regular pressure cooker, I found that presoaking is faster and cracked jowar cooks well.

Ingredients -

Cracked Jowar or Jowar Rava 1/2 cup
Moong Dal 1/2 cup
Assorted Vegetables (Peas, Green Beans, Carrots, Spinach, Zucchini, Cauliflower, Lima Beans) 2 cups
Salt, Pepper, Ginger, Green Chili Paste, Turmeric as needed
Lime/Lemon Juice as needed
Seasoning (Oil 1 tsp, Mustard seeds 1 tsp, Cumin Seeds 1/2 tsp, Asafotida a pinch, Curry leaves few)

Method Of Preparation -
Pressure Cooker Method - 
Wash the cracked Jowar and soak for a few hours. 

 Wash moong dal and set aside.

 In a pressure cooker, prepare the seasoning. After the mustard seeds pop, add all the vegetables, pepper, ginger, green chili paste, turmeric and the soaked cracked jowar and moong dal.

Sprinkle salt and add about 4 cups of water.

Cook for about 20 minutes or for 4-5 hisses.

Allow the pressure to be released and remove. Squeeze in lemon juice and serve hot with ghee and papad.

Instant Pot Method - 
Wash the cracked Jowar, moong dal and set aside.

 Power on the Instant Pot in the 'Saute' mode. Once the display says 'Hot', add oil and the rest of the seasoning.

 After the mustard seeds pop, add all the vegetables, pepper, ginger, green chili paste, turmeric and the washed cracked jowar and moong dal.

 Sprinkle salt and add about 4 cups of water.

 Cover with the lid, set it to 'Porridge' mode. Make sure it is set to the 'sealing' mode. [It displays a time of 20 minutes].

 Let it naturally release the pressure. Squeeze lime juice before serving.

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 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87



Preparation Time 40 minutes
Serves 3-4

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Posted by Harini R on Monday, April 23, 2018
17 comments
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Jowar Rava Besi Bele Bath


Jowar Rava Besi Bele Bath

 BM #77 Week 2 Day 3 - 

 For today I made this version of the ever popular BBB with my new found grain, Jowar Rava. After I exhausted my Jowar Rava stock from India, I had a conversation with my local Indian store guy and convinced him to stock Jowar Rava if and when he can source it.

 So a few weeks back, when I went to the store for my usual groceries, I spotted this Cracked Jowar where the grain was more like the size of cracked wheat. I found it was difficult to cook and so resorted to soaking in warm water. 

 On some lazy days, I try a quick method as well. I cook the jowar rava and mix it in left over sambar, give a fresh dose of tadka with ghee and whip up a meal for myself. 

 My husband who is a harsh critic of such ancient grains, refused to taste it initially. But when I poured a small dollop of ghee on the Jowar Rava BBB and papad to the side, my husband slowly started with one spoonful and finished the serving with additional papads! I cannot understand how this can happen :). So 'No comment' from my side.


Ingredients - 

 Jowar Rava 1/2 cup
Toor Dal 1/2 cup
Assorted Vegetables (Carrots, Bottle Gourd, Drumstick, Lima Beans, Tomatoes etc) about 3-4 cups
Besi Bele Bath Powder or Sambar powder 1 Tbsp (adjust as needed
Tamarind juice extracted from lime sized tamarind
Powdered Jaggery 2 tsp
Salt, Turmeric, Red chili Powder as needed
Seasoning (Ghee 1 Tbsp, Mustard seeds 1 tsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Curry leaves, asafotida 1/8 tsp, Red Chilies 1-2, peanuts a handful)
Jowar Rava Besi Bele Bath

 Method Of Preparation -
Wash jowar rava and soak in warm water for 30 minutes.

 Wash toor dal and transfer into a pressure cooker.

 Add the soaked and drained jowar rava, vegetables, salt, turmeric and half of the besi bele bath powder into the pressure cooker. Add about 3-4 cups of water.

 Cook for about 15-20 minutes or 3-4 hisses.

 After the pressure is released, in a pan add ghee and the rest of the seasoning ingredients. After the mustard seeds pop, saute until the dals are brown and the peanuts are roasted as well.

 Pour in the cooked jowar rava - toor dal - vegetable mixture, add in the remaining besi bele bath powder, tamarind juice, powdered jaggery and red chili powder.

 Adjust the flavors if needed. Mix and simmer adjusting the consistency as needed.

 Remove from heat and serve it warm with papad and a drizzle of ghee for a sumptuous meal.


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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77..

Preparation Time 30-40 minutes.
Serves 3

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Posted by Harini R on Tuesday, June 13, 2017
13 comments
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Jowar Rava Kesari


Jowar Rava Kesari

 BM #71 Week 2 Day 2 - 

 For Day 2 of one pot meals, here is a delectable halwa which I pulled right out of my drafts. I had made this halwa when I was doing the Cooking Carnival in September 2016.  

 I have since exhausted my stock of Jowar rava which I had got from my trip to India over the summer. I intend making the rava at home but that will have to wait for a better time :)

 Ingredients - 

 Jowar Rava 1 cup
Water 2 cups (Can be substituted with milk)
Sugar 3/4 cup
Butter 3 Tbsp
Cardamom Powder
Almonds, Cashews Coarsely Crushed 1/4 cup
Jowar Rava Kesari

 Method Of Preparation -
Roast the jowar rava in a tablespoon of butter in a heated skillet until golden brown. 

 Add water and bring to a boil, mixing it briskly to eliminate any lumps. Add more butter as needed.

 Then add sugar, crushed almonds, cashews and cardamom powder.

 Mix well until the sugar is dissolved. Cover and let it cook for a few minutes. It should take about 7-8 min to get done.

 Garnish with roasted cashews and serve warm.




Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.

 Preparation Time 20 minutes
Serves 4-5

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Posted by Harini R on Sunday, December 11, 2016
6 comments
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Instant Jowar Rava Idli


Instant Jowar Rava Idli

BM #70 Week 1 Day 1 - 

 Welcome to another edition of Blogging Marathon where for the first week I have chosen to blog single serving recipes. This is very relevant for food loving single women or bachelors or students etc..

 Archana, a fellow BMer posed a question in our group as to how Jowar rava idli can be made. Since I had Jowar rava handy, and I was looking to make a brunch for myself, I thought that was a good idea and immediately started making these idlis and these have become a favorite of mine. Thanks to Archana for the idea.

 I made this almost the same way I make the regular Rava Idli or the Wheat Rava Idli. There are many  more types of idlis and are listed here.

Instant Jowar Rava Idli

 Recipe Source
Ingredients - 

 Jowar Rava 2 Tbsp soaked for an hour
Carrots, grated 2 Tbsp
Ginger, grated 1/8 tsp
Green Chili coarsely crushed 1/2 tsp or to taste
Almonds crushed 1 Tbsp
Salt to taste
Yogurt 5-6 Tbsp
Eno Fruit salt or Baking soda 1/8 tsp
Coriander leaves chopped 1 TbspSeasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Jeera 1/4 tsp, Asafotida a pinch, curry leaves few)
Instant Jowar Rava Idli

 Method Of Preparation -
In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add in the crushed almonds, ginger and green chili. 

 Add in the grated carrot and saute for a few seconds.

 Drain the soaked Jowar rava and add into the pan. Saute until the jowar rava turns a shade of golden brown.

 Add in salt and remove from heat. Let it cool for a few minutes.

 Whisk in yogurt and sprinkle ENO fruit salt and gently mix.

 Divide the batter into a idli plate (optionally placing a cashew in each of the mould).

 Steam it for 15 minutes. Let it cool for a few minutes.

 Unmould and serve it warm with a chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 70. 

 Preparation Time 5 minutes, soaking time 1 hr + Steaming time 15 mintues
Makes 4 idlis

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Posted by Harini R on Thursday, November 3, 2016
10 comments
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Jonna Rava Pongal


Jowar Rava Pongal

 BM #68 Day 19 - 

 Continuing the pattern of Bajra, Ragi, Jowar and Little Millet, today it is the turn for a recipe with Jowar. In a previous post, I had mentioned how I had got this cracked jowar during my recent visit to India. I have put that cracked jowar/jonna rava to use in this recipe.

 This is a simple adaptation of the traditional Ven Pongal substituting the rice with Cracked Jowar. Folks at home need some tangy gravy as an accompaniment with Ven Pongal. So I made Tomato Gojju.

Ingredients - 

 Jowar Rava 3/4 cup
Moong Dal 1/4 cup
Salt, Turmeric, Pepper, Ginger and Cashews as needed
Hing / Asafotida 2 pinches
Cumin Seeds 1 tsp
Ghee 1 tsp

 Method Of Preparation -
In a heated pressure pan add ghee. Add the Cumin seeds, ginger, cashews, asafotida and pepper. 

 Add the moong dal and fry for a few minutes and then the Jowar rava. Fry for a few more minutes.

Add in adequate salt and turmeric. Add about 3 cups of water and cook for up to 4 hisses. Remove upon cooling. Mix well and serve it hot with an accompaniment of your preference.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 25 minutes
Serves 2-3

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Posted by Harini R on Thursday, September 22, 2016
15 comments
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Jowar Rava Upma


Jowar Rava Upma

BM #68 Day 11 - 

 In my recent trip to Hyderabad, my home town, I was surprised at the widespread use of Cracked Jowar (Jonna rava) at least in our family circle. So I got a small pack of cracked jowar back here to check out some ideas I had in mind.

 My father-in-law was on this cracked jowar diet for a few months and all he had was plain cooked cracked jowar with dal, sabji, rasam and yogurt, as a substitute for rice. Eventually he got bored and moved on to other options. But that gave me a push to explore more about jonna rava and how to make it more palatable without getting bored.

 This upma is one such recipe which was a delight to have and a change from the routine. Though it tasted more like Godhuma Rava Upma, there was a bite to this grain which gave it a very unique texture. 

 We don't get the rava here in the stores but I am sure we can make this rava at home with the jowar grains we get. Food for thought..hmmm..
Jowar Rava Upma

 Recipe Source
Ingredients - 

 Jowar Rava / Jonna rava 1 cup
Mixed Vegetables 1 cup (I used the frozen mixed vegetables)
Salt, Ginger and Green chilies as needed
Water 2 cups
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few, Cashews few)
Jowar Rava Upma

 Method Of Preparation -

 In a heated kadai/wok, add oil and add the seasoning. After the mustard seeds pop. Add ginger if using.

 Add the chopped vegetables, green chillies and saute for a couple minutes. Add water and let it come to a rolling boil.

 Add the jowar rava and mix well. Sprinkle salt and cover.
Reduce the heat and let the jowar rava cook. Remove the lid after 10 minutes, mix it well and serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




Preparation Time 20-25 minutes
Serves 2-3

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Posted by Harini R on Tuesday, September 13, 2016
14 comments
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