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)

Ingredients:
  • 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

Method:
  • 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.
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Shengdaanyachi Aamti (Peanut Curry)

Ingredients:
  • 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)

Method:
  • 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.

2 comments:

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

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

      Delete

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