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.