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

Instant Urad Dal Flour & Rava Medhu Vadas

These are instant and crispy, but not so spongy  like the freshly ground dal, but  taste delicious . Have these with this Sambar and you will enjoy this.   

The  key to make these light is to beat for at least 15 minutes with a electric hand beater till bubbles are seen and the batter is fluffy.

Makes 12 - 14 depending on the size
Ingredients
1 Cup Urad Dal Flour
4 Tablespoons Heaped Rice Flour
½ Cup Heaped Fine Rava /Semolina
½ Teaspoon Cumin seeds
1 Green Chilly -finely chopped
6 Curry Leaves - finely chopped
1 Tablespoon Finely Chopped Coriander leaves
1/2 Teaspoon Salt 
1½ Cups Water
Oil for deep frying

Method 

Whisk  the urad dal flour with water( adding a little water at a time) till light and fluffy  dough for at least 15 minutes with a electric hand beater. When light, fluffy add rice flour, whisk till thick  and bubbly batter is formed. 

Now add the rava/semolina and beat again for 2 - 3 minutes.  Let it rest for 10 minutes.  Then add chopped green chillies, cumin seeds, coriander and curry leaves. 

Mix well and again keep it aside.

Let this rest  till oil is getting hot in a kadai.

When the oil is hot make small vadas and fry on medium flame till crisp and golden.

Enjoy!!

We had it with Moong Dal Sambar for our Sunday lunch, a change from the routine food.  Enjoyed it thoroughly!!

Labels : South Indian, Instant Mixes, Snacks, Breakfast, Main course, Deep Fried, Vegan

Sabudana Vada - Vrat

Sabudana Vada is a vrat ka khana.  In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, it is available as street food and is widely eaten throughout the year. 

It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion.  These crunchy vadas simply melt in the mouth… leaving the stomach full while the tongue craves for more.
Makes: 6  Vadas
Ingredients 
1 Cup Sabudana
2 Large Potatoes
3 Tablespoon Roasted Peanut - coarsely powdered
2 Tablespoon Lemon juice
1 Tablespoon Cumin seeds
1 Tablespoon Roasted Cumin powder
2 Tablespoon Coriander leaves - finely chopped
2 Green Chilies - finely chopped
1/2 Tablespoon Sugar powder
1 Teaspoon Salt /Sendhav Namak or as per taste
Ghee or Oil for frying
For the Green Coconut Chutney
A handful Each Coriander and Mint leaves
2-3 Green chillies (or as required)
1 ½ Teaspoon Lemon juice

Salt to taste/Sendhav Namak
1/2 Cup Packed Fresh Coconut - grated
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Sugar
Salt to taste
Method 
For The Green Coconut Chutney

Grind the coconut, coriander leaves, the mint leaves, green chilies, lemon juice and a little salt, sugar to a fine paste.  Remove in a bowl and refrigerate till needed.
For the VadasWash sabudana 3-4 times and soaked overnight in the water or for 4 -5 hours . Keep water level same as level of sabudana.

Boil and mash the potatoes. Add sabudana and rest of the ingredients. 

Combine everything with your hand.

Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.

Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.

Serve hot with green chutney or any sauce. Have these hot, when cold they are chewy.  

My Notes

Quantity of potatoes should be just sufficient to hold sabudana. 
Do not soak sabudana in too much of water. If its there, drain out excess water from sabudana before mixing with potatoes.

You can even add 2 teaspoons of rice flour while mixing for more crispiness.

Labels : Sabudana, Millets, Vrat, Snacks, Peanuts, Deep Fried, Mashed Potatoes, Vegan, Gluten free,  Street food

Homemade Deep Fried Nachos With Cheese Sauce#Foodieextravaganza

Since November 6 is National Nachos Day. Our Host Stacy asked us to celebrate it by sharing our favorite nacho recipes, both traditional and creative!

Nachos are my all-time favorite snack of choice. With a good Spicy Nacho Cheese Sauce, made with 2 types of cheese and diced jalapenos, this dip is creamy, cheesy, spicy,  a real pleasure! 

Ingredients  
For the recipe of nachos - see here
For The Cheese Sauce
1 Cube Cream Cheese
½ Cup Cheddar cheese
1 Tablespoons Homemade Pickled Jalapeno Syrup
1 Tablespoon Chopped Homemade Pickled Jalapeno
2 Tablespoon Milk

Method
For the dough check the recipe here.  It just that, I, deep fried them.  
When the oil is hot add a the nachos triangles and fry till it is just starts getting golden on both sides.
Take it out with a slotted spoon drain all the oil.
Keep aside. Like wise fry the rest of the nachos.

For The Cheese Sauce

In microwave bowl add the milk and both the  cheese  and micro on high at short burst for 30 seconds each till the cheese melts. Once all the cheese are dissolved, add the jalapeno juice  and mix it well this will give the cheese a distinctive and delicate consistency. 

Now stir in the chopped jalapenos and pour this into a serving bowl and enjoy this when still warm with nachos.

Dip the nachos into this sauce and enjoy!!

You may also like to see
Air Fryer Nachos
Labels: Nachos, Cheese, Mexican, Fantastical Food Fight, Savory Snacks, Starters, Homemade, Deep Fried,Chutneys & Dips, Pickled Jalapenos

See all the other recipes for today's Foodie Extravaganza 

Beef Fajita Nachos Compuestos from Food Lust People Love
Beer Brat Nachos from Palatable Pastime
Breakfast Nachos from Tara's Multicultural Table
Chorizo Nachos from Karen's Kitchen Stories
Garam Masala Lamb Naan-chos from Culinary Adventures with Camilla
Homemade Deep Fried Nachos With Cheese Sauce from Sneha's Recipe
Leftover Turkey Nachos with Cranberry Salsa from A Day in the Life on the Farm
Pizza Nachos from Making Miracle

 

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Chirote - Festival Sweet / Snack

This is a sweet snack made from flour and dusted with powdered sugar. It is a Diwali special snack of Maharashtra. Its so flaky and mouth melting, that you can't stop at one!

Makes 25 - 30 Chirotes

Ingredients   

2 Cups Heaped All purpose flour 

½ Cup Fine Semolina /Rawa 

½ Teaspoon Salt
2 Teaspoons Powdered Sugar 
5 Tablespoons Hot Melted Ghee
2/3 Cup Water or as needed
For the Paste / Satta 

4 Tablespoons Ghee - at room temperature
2 Tablespoons Level Rice flour
For the Coating  

1 Cup Powdered Sugar
Ghee + Oil for deep frying
Almonds & Pistachios for garnishing

Method 

For the Dough

To make the dough in a large bowl add all purpose flour, semolina & hot ghee. Mix everything well with a spoon.
Then add water as required to make a soft dough. 

Keep this dough aside for 20 minutes.

In the meanwhile let's make the Paste/Satta

In a small bowl add ghee. Mix the ghee with your palms to make it creamy. - Then add rice flour and again mix well. Make a creamy and smooth thick paste. Keep this paste aside.

Take the dough and divide it into  equal parts. divide the dough in same size balls... you should make balls in multiples of 3. 

Start rolling out thin chapatis from each dough.Cover the rest of the balls while you are rolling the first one. Make the very thin chapati ... as thin as possible ... it should be almost paper thin. 

Slightly flour these and carefully set them aside.

Now take one chapati, apply the paste/satta on it evenly with your hand. Then place the next to chapati on top of it and again apply paste/satta on it evenly. 

Then then third one as shown and with a rolling ping lightly roll it. 

Now apply the paste/satta on it evenly on top.

Roll this 

into a tight roll.

Likewise make the other two rolls and cover them and keep aside for at least 15 minutes. 

Cut equal size pieces about an inch thick. 

See the layers..

Press one piece vertically so that all the 

layers of the roll look like this

Likewise make the other's and cover with a damp cloth and keep aside till all are done.

In the meantime place ghee/oil ( I used half ghee and oil) in a kadai.

 Start frying when the oil it medium hot on medium low flame two chirotes at a time on low flame by pouring oil on it till one side is done then flip and till done or just till it starts getting a light golden. 

Each layer should be nicely separated and crisp.

In a bowl add powdered sugar. 

Dip the chirote in the powdered sugar. Make sure they well coated with the sugar.

Garnish the chirote with almonds and pistachios.

 Serve these to neighbors and friends and you too enjoy the delicious and mouth melting chirotes.

Labels : Chirote, Diwali Faral, Festival Sweets, Maharastrian Cuisine, Flaky, Deep Fried