Varicha Bhat#SundayFunday

This simple Varicha Bhaat (also known as Bhagar, Varai / Sama Rice or Barnyard Millet Khichdi) is light, wholesome, filling and perfect comfort food for fasting. I have made a Farali / Vrat Thali ( see below all recipes will be posted soon).

Ingredients
1 Tablespoon Desi Ghee
½ Teaspoon Cumin Seeds
1 Green Chilly - cut into 3 pieces
½ Cup Bhagar / Varai / Samo Rice /
1½ Cup Hot boiling water
Sendhav Namak to taste
Method

Rinse bhagar 2 to 3 times well in cold water and drain off.
Heat desi ghee, add cumin seeds, green chillies, mix.
Add bhagar and fry over medium heat for 2 minutes. .
Add hot boiling water, salt to taste.

Bring this to a rolling boil then reduce the flame to medium and let is cook for about 4 -5 minutes. Then reduce the flame to low, cover the pot with a lid and and let it cook for another 4- 5 minutes. Once the rice is cooked. Switch off the flame and let the lid remain on the pot for another 10 to 12 minutes so rice will absorb all the moisture and it will become fluffy.
Varaicha bhat is ready to be served!

Labels: Barnyard Millet,Sunday Funday,Vrat, Bhagar, Indian, Maharastrian Cuisine, Thali

This is my Vrat Thali 

For Sunday Funday we are sharing "Rice Recipes"

Bhuga Chawal by Mayuri's Jikoni 

Cheesy Rice by Amy's Cooking Adventures Crab Sushi Bowl by A Day in the Life on the Farm

Crispy Rice Cereal Brittle by A Messy Kitchen Easy Tava Pulav by Sizzling Tastebuds

Fried Rice with Crab and Peas by Karen's Kitchen Stories

Hubble Bubble Pumpkin Rice Pot by Food Lust People Love

Varicha Bhat by Sneha's Recipe

Varicha Tandalacha Sheera/ Bhagar Sheera#SundayFunday

Sharvan has began in Maharashtra, in this season many fast. There are many who do not eat onion and garlic too during this period. This is a pefect recipe to make it's tasty & easy upvas sheera also know as Varicha Sheera.
Sheera is mainly made with rava/semolina but this is made for fasting, hence used samo/varicha tandul. This sweet dish is made from Samo rice, which is a gluten free millet known by different names like, Moraiyo in Gujarati, Kuthiraivali in South, Bhagar/ Vari Che Tandul in Maharashtra and Barnyard millet in English. This millet mostly consumed during fasts. I have made gluten free puris , pulao, dosa with this.

Ingredients
1½ Cups Milk
¼ Cup Desi Ghee
½ Cup Samo Rice - washed and drained
¼ Teaspoon Kesar/Saffron Strands
7 - 8 Almonds - chopped

7 - 8 Cashewnuts
2 Teaspoon Raisins -
¼ to 1/3 Cup Sugar - according to the sweetness you want
¼ tsp Cardamom Powder 

Method
In a sauce pan heat milk on medium flame. 
In another pan heat ghee on medium low flame, fry all the cashewnuts,  almonds, raisins, remove and keep aside.

In the same pan add the samo rice/variche tandul  and fry till it releases an aroma, do not change the color of the rice. 

Add the hot milk, stir well, bring it to a boil, add kesar and cover and cook till rice is nearly done and all the milk is nearly absorbed.

Then add the dry fruits and sugar, cook till sugar melts and all the milk is absorbed. Stir at regular intervals. 

When done add cardamoms powder and the fried raisins and almonds, mix well, sheera is ready.

Serve & Enjoy!! 

Labels: Sweets & Desserts, Vrat, Indian, Millets, Gluten free,
Kuthiraivali, Barnyard Millet, Festival Sweets, Sunday Funday, Breakfast, Bhagar

• Herby Garlic Rice from Amy's Cooking Adventures
• Mexican Rice from Mayuri's Jikoni
• Pineapple Rice Salad from A Day in the Life on the Farm
• Quick Mushroom and Onion Rice from Palatable Pastime
• Stir-Fried Brown Rice with Vegetables and Ginger from Karen's Kitchen Stories
• Varicha Tandalacha Sheera/ Bhagar Sheera from Sneha's Recipe 

Vegan & Gluten Free Barnyard Millet Pulao / Kuthiraivali Vegetable Pulao

This is a simple pulao which is made using barnyard / kuthiraivali, a gluten free millet. It's very healthy, easy to make as well, made it in a pressure cooker.

Serves : 2
Ingredients 
½ Cup Heaped Barnyard Millet / Kuthiraivali – See Notes
1 Tablespoon Oil
1 Small Onion – chopped
1 Green Chilly – finely chopped
1 Tablespoon Level Ginger Garlic Paste
¼ Cup Mint Leaves
Coriander Leaves – 1/4 cup chopped finely
½ Cup Mixed Vegetable - I used frozen
1 Tablespoon Capsicum - chopped
Salt to taste
1¼ Cup Hot Water
Whole Spices
1 Bay Leaf
1 Teaspoon Cumin Seeds
1 Small Stick Cinnamon
1 Cardamom
2 Cloves
6 -8 Black Peppercorns

Method

Clean the millet, to remove any fine stones or dirt. 

Wash millet really well and soak it for 15 minutes.

Heat oil in a pressure cooker. Add in all the whole spices and let them sizzle. 

Add in onions, chillies and 

fry  till onion is golden.  Add in ginger garlic paste and saute for a minute. 

Add in the mixed vegetables, capsicum and saute for a minute.

Add in the drained millet and toss well  

give it a good stir.  

Add in the hot water, salt and mint leaves, mix well. Cover  with the lid and take 2 whistles on high flame .  Turn off the flame and let the steam go all by itself. 

Open the cooker and fluff it with a fork.

Serve hot. 

Enjoy this with Vegan Cashew Yogurt.My Notes

Barnyard Millet / Kuthiraivali has fine stones, so please clean the millet and wash it well. If you do not clean  this well, be  sure,  that you are not going to enjoy this pulao.

Labels :  Barnyard Millet, Gluten free, Healthy, Kuthiraivali, Main course, Mixed Vegetable, Rice, Vegan