Barley Conjee

10 Feb

Barley Ginjala Jaava


De-husked Barley Seeds 1/2 cup
Ground Black Pepper a pinch
Salt to taste

Method of preparation:

Boil barley in 3 – 4 cups of salted water until its cooked and turns soft.
Strain and discard the cooked barley seeds.
Serve the barley java with a hint of ground black pepper.

Notes: Make sure to thoroughly cook the barley seeds.

2 Responses to “Barley Conjee”

  1. venkateshmr April 22, 2010 at 11:13 pm #

    quiet good.

  2. narmadha April 21, 2011 at 2:34 am #

    add one or two pods of garlic while cooking along with few cumin seeds pressure cook strain and add milk before serving , it increases taste as well as nutritive value

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