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Tabbouleh Salad with Jowar Pearls (Gluten Free)

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Note: If you would like to attend the Escapades Culinary Studio Class on salads this week, send me a message on our FB page.


I love Mediterranean food. As is evident from my attempts to make non deep fried falafels and pita bread from scratch. I also love the freshness of the salads that are served. Simple fresh ingredients, light and summery dressings and a meal or a side is ready in as much time as it takes to chop all the vegetables.

Tabbouleh Salad

Tabbouleh Salad

Tabbouleh salad is popular as a side. It uses bulgur wheat. I teach this in my salads class, and it is a very big hit with everyone. I’m sharing it here for the readers of this blog. Use jowar pearls as per this recipe for a gluten free version of this salad. The original uses bulgur wheat which can be substituted with broken wheat rava used for upma etc, cooked millets of any kind such as foxtail or even cooked brown rice.

I like to eat this salad spread on a roti wrap with either a sliced boiled egg or grilled paneer and make it a complete meal.

Tabbouleh Salad with Jowar Pearls (Gluten Free)

Serves 3-4

Jowar pearls                                              ½ cup, soaked for 4-5 hours, cooked in a pressure cooker with ½ teaspoon salt

Parsley                                                        11/2 cup, leaves tightly packed

Mint                                                              ½ cup, leaves only

Cucumber                                                  1 medium, retain the skin, remove seeds and chopped small

Tomatoes                                                  3 medium, chopped

Onion                                                          1 small, finely sliced

Feta Cheese                                             ¼ cup, crumbled (use fresh paneer to substitute)

Pine Nuts                                                  1/4 cup, toasted (use walnuts or almonds to substitute)

For the dressing

Lemon Juice                                          2-3 tablespoons (adjust according to taste)

Salt and freshly cracked pepper    to taste

Extra virgin Olive oil                          1/3 cup


* Wash all the greens and lay them to drain on absorbent towels.

* Chop the tomatoes into small squares. Remove the seeds from the cucumber and chop to the same size of the tomatoes. Finely chop the onions and set aside.

* Finely shred the greens – parsley, mint

* Whisk all the ingredients for the dressing and do a taste test. Adjust seasonings and set aside.

* In a bowl large enough to toss everything up, add the chopped greens, cucumber, tomato, onion and jowar. Mix well with a large spoon. Pour over the salad dressing and mix everything well. Let stand for at 10 minutes before serving. Top with crumbled feta cheese and toasted pine nuts just before serving.


Quick Breakfasts – Millet Upma

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Remember this foxtail millet pulav? I tried upma and it was so good. apparently foxtail millet is used as grain for birds. as it is very cheap, it is eaten by farm labourers in india who cannot afford to buy rice. the reason foxtail millet or korralu is gaining prominence as a health food is its high nutritive value. the cooked grains taste very similar to broken rice and can be an easy substitute. if you are tired of the rava and wheat rava or semia upmas, here’s a new one to try.

Millet Upma (serves 2)

2/3 cup foxtail millet, washed and soaked in water for 10 minutes

1 tablespoon oil

1 teaspoon whole mustard seeds

1 teaspoon urad / black gram dal

1 teaspoon bengal gram/ channa dal

a few curry leaves

a few sprigs of fresh coriander leaves

salt to taste

21/2 cups hot water

2 green chillies, slit

in a wok or kadai, heat the oil. Add the bengal gram and urad/ black gram dals and fry for a minute till it changes colour, add the mustard seeds and allow them to pop. add the slit green chillies and the curry leaves. add the hot water and salt and bring it to a boil. when the water is bubbling, drain the soaking foxtail millet and add it to the water, stirring continuously so that there are no lumps. add the salt, check and adjust. Cover and cook on a low flame for about 10-12 minutes. check in between to ensure there is enough water to keep the millet moist. when the water has been absorbed, the millet should be cooked soft but still firm. remove the lid, stir in the coriander leaves. Serve hot with a chutney or pickle.

here are some more links to using foxtail millet as a rice substitute

mahanandi’s korra annam

hema’s kitchen’s korra parvannam

cooking4allseasons korra annam with fenugreek leaf dal

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