PEARL BARLEY AND PEARL SAATVA

HOW TO USE? Pearl barley/Pearl barley flour can be cooked, boiled, baked or added to your whole wheat flour or also you can make lemon Barley Water. Pearl barley flour is added in your diet along with LOW CARB FOODS to reduce weight amazingly for good. *WHERE DOES PEARL BARLEY FLOUR AS A HEALTH SUPPLIMENT ? Pearl barley/pearl barley Satva contents are most vital for good health and include high fibers anti oxidants. TO COOK PEARL BARLEY= Take 1 cup Pearl Barley- rinse in water & set aside Take 4 cups water in a pan bring to boil Add Pearl Barley & cook for 45 minutes or pressure cook 5 whistles allow to cool Than remove strain barley water serve kernels as side dish add lemon to barley water can be stored in fridge. Pearl Barley Flour = Add 1 part to 3 parts of whole wheat flour, can make porridge pan cakes,pastry,bread Hard bread rotis parathas & cookies. TO MAKE LEMON BARLEY WATER = take 1 fresh lemon 2 tsp barley flour 2 pinch table salt 3 cup water cook for 45 minutes then cool it filter add sugar lemon & make Re-freshing energy drink. Barley water can be added to baby foods, milk as a healthy drink & body coolants in summers. Pearl Barley and Mushroom Pilaf Recipe: Makes 4 servings of barley pilaf. Ingredients:*1/2 cup fresh sliced mushrooms*2 tsp olive oil*1 cup pearl barley*3 cups vegetable broth*2 tbsp chopped green onions (scallions)*1/4 tsp crushed dried rosemary*2 tbsp grated fresh Parmesan cheese. Preparation: Heat olive oil in saucepan; add mushrooms and Sautee until limp. Add barley, vegetable broth, green onion and rosemary. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until Pearl barley is tender and liquid is absorbed. Sprinkle Parmesan cheese over barley pilaf and serve. Barley Khichdi Recipe Ingredients *11/2 tablespoons butter or ghee*¼ teaspoon cumin seeds*1/8 teaspoon asafetida, optional*1 green chili, slit. Optional*½ onion, minced*1 small tomato, chopped finely*¼ teaspoon turmeric powder*½ cup pearled barley*¼ scant cup yellow moong dal. Substitute with masoor dal*A squeeze of lemon, optional Chopped cilantro for garnish Method 1. Heat ghee in a medium sauce pan. Add the cumin seeds. When they sizzle, add asafetida and green chili. Stir for 30 seconds.2. Then add onions. Sautee on medium heat till the onions are soft (don’t let them brown).3. Add the tomatoes, and cook till they are soft.4. Add turmeric, Pearl barley and Moong dal. Stir for a few seconds.5. Add 3 cups of water and salt.6. Bring the water to a boil. Then reduce heat to low, put a lid on the pan, and let it simmer till the barley is cooked. about 20 minutes. If you want the barley to be softer, cook it longer. During cooking, if the khichdi dries up, add water as needed, 1/2 cup at a time. Turn off heat, and add a squeeze of lemon, if using.