I'm really interested in the idea of cooking with pickled products by the way. Rewatching mind of a chef sean brock mentions farrow (sorta relevant here) does indeed act a bit like arborio but also he likes to cook with pickles. I've not had the opportunity to cook with alot of pickles but I bet it's amazing. anyway... apropos of nothing really
could maybe use them in meatballs?
oh here ya go
Barley bhel puri
This is a layered delight of spicy, sweet and sour notes, to which barley imparts a distinct nuttiness. Sev crunchy chickpea flour noodles is a popular Indian snack and can be purchased online.
Serves 6
150g quick-cook barley, boiled for 20 minutes, drained and cooled
150ml rapeseed oil
1 large boiled potato, peeled, cubed and cooled
1 small onion, finely chopped
1 medium sized tomato, diced
1 tsp cumin powder
1 tsp chaat masala
½ tsp cayenne pepper
3 tbsp roasted peanuts
2 tsp lemon juice
2 tbsp tamarind sauce
125g sev (chickpea flour noodles)
Small bunch of chopped coriander leaves
For the chutney
25g coriander leaves
25g mint leaves
1 green chilli
2.5cm piece fresh ginger, peeled
2 tbsp lemon juice
1 tsp cumin powder
50ml water
A pinch of salt
1 First make the chutney. Blitz all the chutney ingredients in a blender until they are silky and brilliant green.
2 Take the cooked barley and fry for 10 minutes in the rapeseed oil over a high heat, allowing the grains to bob and weave in the pan. Using a slotted spoon, scoop out the barley and drain on kitchen paper, allowing it to cool.
3 Combine everything apart from the sev and coriander leaves in a mixing bowl. Divide the bhel into bowls and apply the final flourish: spoon over the chutney, sprinkle the sev on top and flutter with coriander.
Ivor Peters, urbanrajah.com (
http://www.urbanrajah.com/how-to-make-Indian-curry/barley-bhel-puri )
cheers