COOKING WITH BARLEY
Chef Jasirah Dalvi
Barley, sorghum, amaranths and millets have attracted new buyers because of their distinctive health and flavour benefits Barley and its high soluble fiber content may provide heart health benefits. Millets are small grain crop grasses, most commonly grown in the African and Asian continents. Millets have been connected with India for the last 5000 years. They are not expensive and are found in every household. Millets have been mentioned in the scriptures of old India, as a crucial part of the Indian kitchens as a staple along with its dietary and health benefits. There are more than 11 types of Millets are locally grown and are available in the country. Also, with changing time and lifestyles many more types have been added to the list, The cooking styles to cook them have been changed and have been given a new direction with
changing trends and dietary restrictions.
Millets have been given the title of “Superfood” recently and have been recognised both nationally and internationally. It also comes with a variety of health benefits as it is very high on its probiotic values, along with being high on iron, magnesium, vitamin-B, fiber contents and
other nutrients. It has been proven that consumption of millets in your daily diet can reduce the risk of colon cancer and also be a great source to intake in order to lose weight. It’s a great source of soluble and insoluble fiber that help the gut maintain its strength and function at its best. It has only 39 carbs per 174 gms cooked millet, which is very low as compared to rice. Millets can be used as a versatile ingredient in our homes. It can be used as an appetizer, main course, soup or even as a dessert. Not forgetting that our mothers and grand-mothers have
also been using millets as home remedies for many comforting dishes for various seasons.
Summarizing that millet is not just any other general ingredient which is undervalued but it has been given the significance and importance as never before in our culture. It has been accepted with open arms and is loved all over the world.
There is a need to move away from the trio of wheat, rice and corn, and introduce more biodiversity of cereals in our kitchen.
Barley and mushroom cutlets
Recipe by Chef Jasirah Dalvi Chef Jasirah Dalvi g
Makes : 6 – 8 pcs
Prep Time : 45 minutes
Ingredients
250 gms boiled barley
400 gms sliced assorted mushrooms
15 gms finely chopped garlic
2 stems Thyme
4 gms dried oregano
7 gms chili flakes
3 gms dried basil
To taste salt
2 gms black pepper powder
7 gms butter
25 gms finely chopped onion
Chopped parsley
20 gms mascarpone cheese
30 gms + for coating Breadcrumbs
Oil for deep frying
200 gms enoki mushroom (for garnish)
Flat parsley (for garnish)
Method
1. In a smoking hot pan add sliced mushrooms and let it cook until all the water has evaporated and the mushroom starts turning gold.
2. Add butter, garlic, thyme leaves and onion, saute with mushroom until thyme releases its flavors.
3. While the mushrooms are cooking in a bowl, mash the boiled barley until chunky and 75% mashed.
4. Add all the herbs, salt, pepper and dried basil to the mushroom mixture.
5. Add mashed barley to the mushroom mixture and cook until combined well and combines together like a sticky dough.
6. Get it off the flame and add chopped parsley and breadcrumbs, mix it all well until it forms a dough-like consistency. Refrigerate it until it completely cools.
7. Add mascarpone cheese and mix well.
8. Divide it in 6-8 equal portions and form a cutlet-like shape.
9. Crumb coat it with bread crumbs and set in the fridge again.
10. Heat oil in a shallow pan and fry the cutlets until nice and golden brown.
11. Garnish with enoki mushrooms sauteed in butter and thyme and parsley leaves.
12. Serve with a dip of your choice.
Tips
1. While boiling the barley make sure the water is well seasoned.
2. Do not add any fat before all the water of the mushroom evaporates to avoid water release while frying.
3. Adjust bread crumbs in the batter to avoid melting before frying.
4. Mascarpone can be avoided if desired.
About the Author
Chef Jasirah Dalvi graduated from Queen Margaret University, Edinburg. She has worked with a number of restaurants, and cooked various cuisines for the last 6 years. She has been a part of the Bollywood industry as a personal Chef for a number of celebrities. Currently, she is
running “Teeloeffel Galley – the teaspoon kitchen.”, where she caters to various small and big events from home.
