Wednesday, 13 November 2013

Varicha Bhat (Spicy Samo Rice) & Shengdaanyachi Aamti (Peanut Curry)

Ekadashi Special Fasting Recipe.......less oily and more nutritious. 

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Varicha Bhat (Spicy Samo Rice)

  • Vari/Bhagar(Morayo or Samo seeds)- 1 cup
  • Water- 2 ½ cups
  • Cumin Seeds- ½ tsp
  • Green chilli- 1
  • Scrapped fresh coconut- 2 tbsp (optional)
  • Peanut oil or clarified butter- 1 tbsp
  • Salt to taste

  • Dry roast vari till turns light brown. 
  • Heat peanut oil or clarified butter in pan. Add cumin seeds & scrapped coconut. Sauté for 1 minute. 
  • Add vari, salt & mix well. Add 2 ¼ of hot water & mix well. 
  • Cover and cook on low heat for 5 to 7 minutes or till all the water is absorbed & vari become soft like rice.
  • Serve hot with ‘Shengdanyachi Amati’ & yogurt.
  • Eat as it is with only yogurt, it’s also tasty.
  • It goes very well with Upavasachi kadhi, Upvasachi Batata Bhaji and Coconut Chutney also.
Shengdaanyachi Aamti (Peanut Curry)

  • Roasted, peeled & unsalted peanuts- 1 cup
  • Potatoes- 2 med. size
  • Chili powder- 1 to 2 tsp (as per personal like)
  • Cumin Seeds- 1 tsp
  • Black peppercorns- 2
  • Clarified Butter (Ghee) or oil- 1 tbsp
  • Water-2 ½ cups or little more
  • Jaggery – a pinch (optional)

  • Grind peanuts & cumin seeds with some water into fine paste. Peel, wash & cut potato into small pieces.
  • Heat oil in wok, add black peppercorns, chilli powder & potato. Sauté for 2 minutes. 
  • Add some water & cook for 5 minutes. 
  • Add peanut pest, water & salt. Cover & cook for 5 minutes. 
  • Check the consistency of curry, if necessary then add water. Cook till potato cooks.


Dipti Joshi said...

My mother always makes this for fasting. Love to see it here.

Purva Sawant said...

Thank you, Dipti. without this dish, I don't feel of fast of ekadashi. :)

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