Jau ki Ghaat is a spiced probiotic drink from Rajasthan had as a breakfast or summer cooler with barley and buttermilk.
A group of us are doing a tribute to food from different regions of India,, remember i did Andhra Last 2 weeks, with Menthi Majjiga and Shahi tukda, we venture into Rajasthan. Life has been super busy with too many things going on in parallel, parents shifting in with us, its a whirlpool of events all together, and eventhough i wanted to do a rajasthani thali for this event, i had no time to plan and execute. Hence as the season demands, i went on to look for a summer cooler from the land of harsh summers.
A drink with probiotic properties, had as a breakfast, or a raita, or a summer cooler, depending on the consistency you make it. Make sure you ferment it overnight to get the right benefits.
- 50 gms barley dalia, or pearl barley
- 500 ml water
- 200 gm curd / buttermilk
- 1/2 tsp cumin powder
- 1 green chilli, finely chopped
- handful or coriander, finely chopped
- 1/4 tsp grated ginger
- Pressure cook the barley in 3 times the water, for 10-15 whistles, till it becomes starchy.
- If you are using pearl barley, make a paste in the mixer, with a little barley water added.
- Whisk the curd or buttermilk with the startchy barley, and bring it to a consistency you like.
- In a small pan, add some oil, add grated ginger, cut chillies, and cut onions, and fry for 5 mins.
- Add this to the buttermilk, add the finely chopped coriander, cumin powder, and salt if needed.
- Let it ferment on the counter top overnight. Serve Chilled.
I can always blindly trust a recipe by Sangeeta Khanna of HealthfoodDesiVidesi, for the authenticity, and the knowledge and information, and hence i didnt have to do much research on it. Heres her post.