Recipe |Sorghum Pilaf aka Jowar Ghoogri – And life goes on
“Secure your dreams for they are the wings of your soul” Bianca Bower.
What do you do when you are caught in the hectic happenings of the week?
The never-ending household grind, grocery shopping, dropping and picking children from school, driving daughter from one corner of the city to other for sports & music classes in evening, dropping son for his evening extra classes, organizing for shoots and then squeezing time in between to manage this blog.
Well, in reality there’s not much I can do about it but to vent my feelings and anger in every other blogpost…or..errr…just hope for one another Sunday to put a break on my fast-paced lifestyle 🙂
But then, I am also enjoying the various phases and changes that life brings every single day as time marches on.
I keep reworking on strategies and prioritizing the schedules to make sure that my goals & dreams fit in between the daily grind and my family is very well taken care of.
Hmm….hectic happenings or not, life has to go on. I was delighted to find a new organic store opened close to my house loaded with many unusual food products I would love to cook with. I bought a few packets of red Sorghum and sweet smelling pure cane sugar or as they call it sucanat (sugar cane natural).
Sorghum Pilaf aka Jowar Ghoogri
The red Sorghum has harder skin and more nutty taste than the white grain and takes a little longer to cook.
These nutty grains combine beautifully with both savory and sweet recipes. The cooked grain comes handy to make a quick and filling snack (Patties, Ghoogri, kathi rolls), dessert (Kheech or kheer) or a full meal (pilaf or risotto).
I remember mom adding this light brown coloured Burra sugar she would religiously stock in her pantry to our milk and many other desserts back then. Burra sugar is nothing but dehydrated sugarcane juice which is made by heating the sugarcane juice till it transforms into granules.
The molasses in the Burra sugar gives a wonderful taste and aroma to any dishes it is added to. And after Googling about this sugar I found out that the same sugar is referred as Sucanat in modern world.
Ghoogri is a savory recipe prepared from overnight soaked and de-husked whole wheat kernel (gehun) or white Sorghum (jowar) while Keech is a slow-cooked dessert cooked in raw sugar.
I normally cook about half kilo of Sorghum or any other millet and refrigerate it in an air-tight container.
Soaked and cooked Sorghum stays good for 4-5 days when refrigerated. In-fact these cooked grains taste wonderful just as or when eaten with a dash of lemon juice and salt sprinkled on them.
- 1 cup whole Sorghum
- 1 cup chopped coloured Capsicum
- 1 large onion
- 3-4 garlic pearls
- 3 green chillies
- 2 tbsp. oil
- 1/2 tsp. sugar (optional)
- Fresh coriander for garnish
- Salt to taste
- 1/2 tsp. cumin seeds
- 1/2 tsp. turmeric powder
- 2-3 cloves
- 1 small bay leaf
- 1 tsp. lemon juice
Method; Wash and soak Sorghum in water overnight.
Use a pressure cooker to fasten the time of cooking, as these grains are very hard to cook and take longer time to soften.
Sorghum should be chewy but tender and retain its round shape for this recipe.
I add the Sorghum in a small vessel covered with a lid, place the vessel in a pressure cooker and cook it for about 7-8 whistles.
Cooked Sorghum can be easily stored in an air-tight container for upto 3-4 days.
Chop onion and all the coloured capsicum into small cubes. Chop green chillies and crush garlic pearls with a knife or stone.
Heat oil in a wok or kadai and splutter cumin seeds in it.
Add cloves, bay leaf and crushed garlic in the oil and sauté for a second.
Add chopped onion, capsicum, turmeric powder and cook on high heat for 3-4 minutes.
Reduce the flame and add cooked Sorghum, salt and sugar in the wok and let it cook for 5-6 minutes.
Turn the flame off and add chopped coriander leaves, lemon juice and serve this Jowar Ghoogari hot with poppadum or plain curd.
- Cooked Sorghum can be stored in refrigerator for 3-4 days. Pack cooked Sorghum in an sir-tight container or cover the vessel with cling foil and refrigerate.
- Use vegetables such as carrots, peas, fresh corn, cauliflower, french beans or spinach to make this Sorghum pilaf.