Sama Chawal Ki Puri - Vrat Ki Puri

Sama/Samo rice 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. Today we are making scrumptious tasty puris.
Making these puris  is quite easy, to make them perfectly  first read my notes. Let's make these!!

Makes 10 - 12
Ingredients
¾ Cup Samo Rice
 ¼ Teaspoon  Sendhav Namak  
8 Black Peppercorns
1 Teaspoon Oil - 1 tsp
Oil - as required  for frying

Method

Wash the sama rice thoroughly and soak them in water for at least  2 hours. Strain the rice in a colander to remove the excess water. 

Grind this rice  along with the peppercorns to very fine paste.  I did not add any water while grinding it,  but if needed, add a teaspoon or two of  water  for grinding.

Add this paste to a pan/kadai, add the salt and oil, mix well.

Place this on medium  flame. Stirring constantly for about 2 minutes on  until the mixture gets cooked and 

comes thick in consistency. 

There should not be any kind of moisture in the dough. Switch off the flame  and allow it to cool down slightly. 

When still warm , start to knead the dough until smooth and firm. Dough for making pooris is now ready. 

Cling wrap the dough and leave it aside for 5 minutes.

In the meantime, heat enough oil in a wok/kadai for frying the puris.

Pinch  small balls from the dough and cover the remaining so that it will not dry up.  

Grease your hands with some oil and between two oil greased  polythene sheets place the small ball of dough.

Roll out into  thick poori by pressing it gently with your fingers. 

Make thick puris.

Now very gently lift the puri from the polythene and place it into the hot oil for frying.   Fry the pooris on high flame. Gently press the poori with a ladle so that it puffs up. Fry until poori turns golden brown in color.

Take out the fried ones on kitchen paper towel placed over a plate. Likewise, roll the rest of the puris. 

Samo rice poori for fast is ready.

Enjoy this with  Red Coconut Chuntey or with any of the below given sabzi recipes

My Notes
Make sure to grind the rice to a very fine paste.
Try using a non stick wok or pan for cooking the rice past to prevent it from sticking to the bottom.
Keep the pooris thick while rolling it out.

Red Coconut Chutney - Vrat/Vegan/Gluten Free

Ingredients

2 -3 Fresh or Dried Red Chillies - I used Fresh
1 Teaspoon Level Cumin Seeds 
½ Fresh Coconut - chopped

1 Teaspoon Sugar

1 Tablespoon Lemon Juice

Sendav Namak to taste

For the Tadka

1 Teaspoon Oil

A Pinch Of Each Mustard & Cumin Seeds

2 Curry Leaves - optional

Method

In a mixer jar add all the given ingredients,  add little water and grind to a fine paste.  Remove this into a bowl add tadka if necessary. 

Heat oil in a tadka pan, add mustard and cumin seeds, when the crackle add the curry leaves and pour this over the chutney.

Delicious chutney is ready!! 

See Other Recipes For Vrat

Vegan & Gluten Free Barnyard Millet Pulao/Kuthiraivali Vegetable Pulao
Kuthiraivali Thinai Crisp Dosa - Instant, Vegan & Gluten Free
Sabudana Vada 
Sabudanyache Thalipeeth 
A Side Dish With Baby Potatoes- No Onion No Garlic
Rajgira Roti
Dahiwale Aloo ki Sabzi Kacche Kele Ke Kebab / Raw Banana Cutlets
Aloo Tamatar Jhol - No Onion No Garlic
Sitaphal Basundi/Custard Apple Basundi
Roasted Coconut Chutney

Labels: Gluten Free, Vegan, Vrat, Puris, Kuthiraivali, Breakfast, Main course, Deep Fried, Breads, Chutney

Doubles Chickpea And Potato Curry With Urad Bara#EattheWorld

Doubles in Trinidad is a Fried bread called Urad Bara . This a street food traditionally turmeric, split urad beans, bandhania/ chadon beni leaves and other common ingredient are used to make this Urad Bara. This is served with this delicious Chickpea and Potato curry which a purely vegetarian combo.
Usually eaten for breakfast / brunch or as a late‑night snack as well.

This cuisine has it similarity to Indian cuisine, I,  believe that there are many Indians who have settled there.
This bara is slightly crispy on the outside, fluffy and soft in the middle with a mild garlic flavour. 

It’s a messy sandwich to eat, that’s  ok since it yum in taste! It’s quick, tasty and your sure to have another ..doubles! These are more like sloppy “sandwiches”.
Yields 10-14 Bara (depending on the size)
Ingredients 
2 Cups All Purpose Flour 
½ Cup Split Urad Dal/ Beluga Lentils  
2 - 3 Cloves Garlic - chopped 
1 Green Chilly 
¼ Teaspoon Turmeric powder
½ Teaspoon Instant Yeast 
½ Teaspoon Salt or to taste 
Oil for deep frying
Method

Wash and soak the split urad dal for at least 5 -6 hours.  Wash to remove as many as possible all the loose skins from the lentil.  
Grind with green chilly to a fine paste adding just a little water to make a thick paste.

Mix rest of the dry ingredients together in a bowl.

Add the ground paste and knead until a smooth, loose and stretchy dough is formed.

Add a tablespoon of oil  and water over the dough and cover with a cloth and let it rest for at least 1 hour or until double in size.

Wet your hands take a small ball of batter and  flatten it on your hand into a circle/a  puri.

Heat oil over a medium low flame.

Fry in hot oil on both sides for 1 or 2 minutes turning the side on medium low flame and then drain on paper towels.

These are so light and  fluffy bara.  
Chickpea And Potato Curry
Serves 6
Ingredients
2 Cups Boiled Chickpeas
3 Medium Potatoes - cubed
2 Tablespoons Oil
1 Small Onion - finely chopped
3-4 Cloves Garlic -  minced
2 Tablespoons Curry Powder,
½  Teaspoon Cumin powder 
½  Teaspoon Paprika powder
2  Cups Vegetable Broth
½  Cup Fresh Scallion- chopped
2 Teaspoons Fresh Parsley -  chopped
Salt and Pepper to taste
1  Tablespoon ghee, mixed with 1 Tablespoon of flour
Method

Chop the scallions and keep the green and whites of the onion separate.
Heat the oil in a large spot over medium high flame and add the onion and garlic. Sauté until soft, about 2 minutes.
Add the curry , cumin and paprika powder  and  potatoes stir fry well so that the spices coats the potatoes. Add the vegetable broth , and stir to combine. 

Add the scallions and parsley. Season with salt. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
Add the chickpeas and remaining vegetable broth, and mix.
Add the ghee and flour mixture to the pot and stir to incorporate.
Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes. 

The Curry is ready!!  

To serve with Bara as a sloppy sandwich then evaporate the liquid as much as possible.
Now Let's make the

Cucumber Chutney 
1 Medium Cucumber – finely sliced
3 Garlic cloves - chopped
Juice of ½ Lime
1 Green Chilly - chopped
1/2 Teaspoon  Brown sugar 
2 Tablespoons  Coriander Leaves - chopped
Salt to taste
Method

Take all the ingredients and pulse it once.  Stir it lovingly into a bowl. Season to taste if necessary.  

Enjoy with Doubles!!!
To Assemble the Doubles

Take a bara, 

place a tablespoon or two of the chickpea filling, top it with the cucumber chutney and Enjoy!! 

Hmmm..simply delicious and yum!! 

You can slice into a pocket like a mini pita sandwich, or fold it like I did  or sandwich two bara’s together with a serving of curried chickpea and potato, hence the name ‘Doubles’.

Labels : Doubles, Chickpea, Potato, Cucumber, Chutney, Urad dal, Puris, Trinidad, Eat the World, Healthy, Brunch, Snack, Vegetarian, Vegetables

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Trinidad & Tobago.

Check out all the wonderful Trinidad & Tobago dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Palatable Pastime Chickpea and Potato Curry 
Culinary Adventures with Camilla: Chicken Curry, Trini-Style 
Pandemonium Noshery: Trini Spiced Macaroni Pie 
Sneha’s Recipe Doubles Chickpea And Potato Curry With Urad Bara##EattheWorld
Making Miracles: Pelau
Kitchen Frau: Peanut Butter Stuffed Prunes
The Schizo Chef: Phulourie - Split Pea Fritters
A Day in the Life on the Farm: Trinidadian Stir Fry Shrimp
Cultureatz: Trinidadian Corn Pie Recipe
Amy’s Cooking Adventures: Trini Macaroni Pie

Green Chutney Stuffed Pomfret #Fish Friday Foodie

Pomfret is my favorite fish. I do not know why I like this fish not that it is more tastier than I other fish. But some how, mostly end my buying pomfret, Basa or Seer fish, may be becasue it has less thorns.  But,  my weakness is pomfret,  enjoy eating stuffed pomfret.  I,  stuff this fish in different masala and ways, even enjoy this fish steamed.  Remembering  the days when, I , was young every Good Friday my father used to go to Andheri fish market to buy big large pomfrets and Lobsters for us. We East Indians call pomfrets "Sarga " My mother used to stuff these pomfrets with this chutney for us. This my mother's recipe an traditional East Indian style of stuffing this fish. Try this and you too will enjoy it, will never forget the taste of this stuffed pomfret.

But over the years my father's thinking changed and no more do we eat fish on Good Friday, it became a vegetarian day for us. But those memories are still imprinted in my mind and now I, rarely get to see that size of pomfrets that my father use to bring in market.

For stuffing pomfret you can use either the big size ones or the palm size. This chutney will be enough to fill 2 palm size ones.

This goes to Fish Friday Foodies, this month I am  hosting this event.  Thank you Wendy for giving me this opportunity to host this event,

Ingredients
2 Palm Size Pomfrets
1/4 Teaspoon Turmeric powder
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt

For the Green Chutney - Grind to a paste

1 Cup Packed Coriander Leaves with the Tender stalks
5 Green Chillies or according to your taste
1/2 Cup Freshly grated Coconut
4  Cloves Garlic
1 Small Onion
1 Teaspoon Cumin seeds
1 Tablespoon Lemon juice
Salt to taste

Oil for frying
Rice flour for coating - optional

Method

For the pomfret

With  the back of a knife, lightly scrape  pomfret remove the scales present  ,  cut off the fins and tail.

  

Cut the fish near its stomach area and clean the inside portion very thoroughly.  Holding the head of the pomfret slit it horizontal from the head to the tail not separating it on one side.  Once this is done clean the unwanted stuff from inside and with the point of the knife remove any black stuff from the stomach part ( this even the fishmonger will slit, clean and give you, if you request ). 

Wash the Pomfret and tilt it, so the water drains off. 

Apply salt, turmeric and lime , on both sides and inside too, keep aside for 10 minutes. 

Grind the chutney to a paste in a mixer try not to add too much water if needed add a little. Keep aside.

Take a pan, add a teaspoon of oil,  pour the chutney to thicken it up for a while (see pic) , when it starts getting thick and water is reduced. Keep the flame on low and stirring off and on. Take off flame and allow to cool completely.

Fill the chutney into the pomfret. If you feel that you will not be able to handle the stuff pomfret while frying then tie with a string to hold the masala ( use stitching thread ). Apply a little chutney on the pomfret too.   Keep this stuffed pomfret in the fridge for 30 minutes to an hour.

Take a big non stick pan pour in oil enough for frying and heat it on medium low flame.

Spread the rice flour in a big plate and turn the fish into it on both sides so that it is coated with the flour. Place  it carefully in the pan and fry on one side then flip and fry the other side. Tilt the pan for the sides to cook so you get an even colour for the fish on all sides. When done place it  on kitchen paper towel for the excess oil to drain.  Before serving cut off the string carefully when a slightly cooled. 

Serve hot, garnish with onion rings, slices of tomato and lime... cut a piece and enjoy...

My Notes

Coating it with rice flour gives  it a crisp texture..

Lables :  East Indian, Fish Friday, Stuffed Fish, Chutney, Seafood/Fish, Whole Pomfret, Pan Fried

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