Pumpkin Barley Waffle

Waffles with nutella,who can resist to this beautiful pair. For our weekend breakfast, i quickly prepared this catchy pumpkin barley waffle and my kids enjoyed thoroughly. Usually ill go for eggfree waffles, but this time these waffles have eggs in it, if you want to skip it you replace it very well with applesauce. You can check my eggfree sugarfree barley waffles to get an idea about eggless waffles. With a cup of coffee or a bowl of warm milk, these waffles goes awesome and you will have a super filling,healthy breakfast.Sending to my own event CWS-Barley guest hosted by Roshni and  to my event Healthy Diet-Fast & Quick Healthy Dish guest hosted by Kalpana.

1cup Whole wheat flour
1cup Barley flour
2nos Eggs
1/4cup Pumpkin puree
2tbsp Olive oil
1/4cup Sugar
1tsp Baking powder
1tsp Vanilla extract
2cups Milk

Preheat the waffle maker.

Sieve together the flours and baking powder, beat together the eggs,sugar,pumpkin puree,vanilla extract,oil and milk, gradually add the wet ingredients to the dry ingredients and turn as a batter.

Pour a ladle of batter to the waffle maker until they get cooked..

Serve with a cup of warm milk with nutella spread,jams or simply with maple or agave syrup.

Barley Masoordal Soup

Barley is a wonderful cereal which is not usually used in everyday cooking. These wonderful grains is a great source of protein,iron and fibre and i started cooking with it since i heard lot about their nutritional value. Obviously i never forget to pick them whenever i go to a chinese store where this wonderful grain is cheaper when compared to our Indian stores.

The weather is getting super dull here and yesterday i prepared quickly this wonderful,healthy,nutritious and super comforting soup by combining both masoordal and barley. I quickly prepared this soup through pressure cooking and this soup takes hardly less than 20minutes to get ready. Masoor dal with barley makes this soup a complete food, you can also add any vegetables to this soup to make it more healthier,however i went for just dal and barley. Sending this nourishing soup to my own event CWS-Barley guest hosted by wonderful Roshni.

1/2cup Barley (soaked for an hour)

1/4cup Split masoor dal

1no Onion (chopped)

2nos Garlic cloves (chopped)

Salt

Olive oil

1/2tsp Pepper powder

1/2tsp Dry thymn leaves

Heat enough olive oil in pressure cooker, add the garlic cloves and chopped onions and saute everything for few minutes until the onions turns transculent.

Now add the soaked barley,washed masoordal,salt,pepper powder,dry thymn leaves and saute for few seconds, add 5cups of water and pressure cook for 3whistles.

Once the steam get released, serve hot with few toasted bread slices.