Indian summers are difficult and global warming is not helping it in any way. Luckily, we have a vast repertoire of seasonal recipes, and Summer demands hydrating type foods that digest easily and keep the body cool. Here is a recipe using barley from the land of long and harsh summers.
Jau ki Ghat is a traditional breakfast from Rajasthan. It is such a frugal recipe that everyone can afford it. But do not be fooled by the frugal nature of this recipe as it nourishes everyone regardless of how well stocked your pantry is. It is one of the best and simplest combination of prebiotic and probiotic foods that nourish our body in Summer months.
JAU KI GHAT
50g – Barley groats (or barley daliya)
250ml – Water
Salt – To taste
400ml – Cultured buttermilk
Green chilli paste and ginger – To taste (freshly pounded)
A few bits – Finely chopped onions
* You need to cook this Jau ki Ghat the previous night and let it ferment slightly overnight to get a perfect cooling and probiotic breakfast the next day.
* Cook the barley groats with the water and salt till mushy and almost homogenous. You might need to add some more water during cooking.
* Pressure cooking is a good idea, but be careful of the contents spattering over the gas stove while cooking.
* Cool the cooked barley groats, mix with the buttermilk and blend using a hand bender or a wire whisk. Let this mixture sit overnight on the kitchen platform.
* Add the finely chopped onions, minced green chillies and ginger if using and adjust seasoning before serving. Adjust the consistency by adding some chilled water, if required.
* Jau ki Ghat can be a full breakfast depending on the serving size. But you can have it as a thinner drink along with a more filling breakfast too, if required.