Manas Manohar
barley rabri
Nowadays, barley is rarely eaten by people in the era of fashion food in the market. Even in villages, wheat is eaten more. But the reality is that barley is more beneficial in terms of health. Barley comes under the category of coarse cereals and its taste is cold. That is, it is the most suitable grain according to the Indian season. Therefore, food made from barley is definitely eaten in many hot areas during the summer season. Barley sattu is eaten in Bihar and Uttar Pradesh, while other food made from it in other areas. One of the most popular among them is Rabri or Raab. Barley Rabri is very popular in Rajasthan and Haryana. It is very easy to make. Just as wheat porridge is made, it is also made in the same way.
By the way, you can prepare barley porridge at home too. But since the rind of barley is thick and tough, if it is not removed properly, it comes in the mouth and spoils the taste of Rabri. Although the old people know the method of peeling it, how it is soaked in water for a while and then its peel is removed after grinding. Then the porridge is made by mixing it. But nowadays people do not want to get into so much trouble. In view of this, now many companies have also introduced barley porridge in the market. It is easily available anywhere.
To make Rabri, take one cup i.e. about 150 grams of oatmeal. Wash thoroughly once or twice. Then add a glass of buttermilk to it and mix it well. Now cook it in an earthen pot, then it will taste better, otherwise you can cook it in a pan also. Put the porridge in the pan and cook it while stirring on low flame. When the porridge starts to thicken slightly, add about one liter of water and cook for fifteen to twenty minutes while stirring.
If the porridge becomes thick, then turn off the flame. If you want, you can take it out in a vessel and keep it. Take out as much as you want and then keep the rest in the fridge. Take a spoonful of oatmeal in a glass and fill the rest of it with buttermilk. Add some black salt, some white salt, roasted cumin powder and some chopped mint leaves on top and drink after mixing all the things well.
Barley Rabri should be drunk in the morning. If you take this breakfast in the morning in the summer season, then the coolness in the stomach will remain throughout the day. Digestive system will be fine and will be saved from heat stroke. If you drink two glasses of Rabri, then you get enough breakfast.
fennel sorbet
Like barley, the taste of fennel is also cooling. Fennel has many medicinal properties. Fennel is very beneficial especially for the digestive system. The use of fennel in the summer season also protects from heatstroke, gives strength to the body. In such a situation, fennel syrup is the most suitable drink. Many types of bottled sherbet are available in the market, but fennel sherbet is rarely available. But why bring the market’s sherbet for this, when it can be easily made at home. Fennel sherbet is also very easy to make. Make it once, fill it in a bottle and then drink it once in the morning instead of tea for fifteen days, then see how it cools the body throughout the day.
Take thin green fennel for sherbet. About two hundred and fifty grams. Take the same quantity of sugar candy. The taste of sugar candy is also cooling. So always use sugar candy, not sugar, for fennel sherbet.
Wash the fennel thoroughly and soak it overnight. Many people grind it dry and make powder. But by soaking and grinding, the properties of fennel increase. When the fennel swells well, take it out of the water and grind it well in a grinder.
Similarly grind sugar candy separately. Now mix both the things well. Take care not to cook it. Heating reduces the potency of fennel. Many people boil it in a pan to make it longer lasting. Bottled fennel sherbet is also made in the market in a similar way. But fennel should not be cooked. Even the mixture of uncooked fennel mishri does not spoil for about fifteen days. When the mixture of sugar candy and fennel mixes well, mix the remaining fennel with some water, so that the mixture becomes fit to pour into the bottle.
Now filter this mixture through a thick sieve and put it in a bottle and keep it in the fridge. When you want to drink sherbet, then pour one and a half to two spoons of the mixture in a glass, add some ice cubes, two mint leaves and mix the rest with water and drink. Not only drink it yourself, if guests come, serve them too. You can drink fennel syrup at any time of the day, but drink it with breakfast in the morning, then the body will remain cool and fresh throughout the day.