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

• 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 

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

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 

Kuthiraivali Thinai Crisp Dosa - Instant, Vegan & Gluten Free

Healthy, nutritious,  vegan and  gluten free millets  dosa recipe. Very  nutritious and it is a good source of protein. The addition of dal and millets makes it a perfect breakfast or dinner meal.  This is also perfect for a fasting meal / vrat ka khana.

This  nutritious and protein rich dosa is so easy to make, no fermentation is required. Taste great with any chutney of your choice. We enjoyed it with Roasted Coconut Chutney.

Makes 7 - 8 Dosas
Ingredients  

½ Cup Kuthiraivali
½ Cup Thinai
¼ Cup Split Urad dal with skin
¼ Cup Massor dal
¼ Cup Tuvar Dal
½ Teaspoon Level Asafoetida
1 Teaspoon Heaped Red Chilli Powder
Salt to taste

1 Teaspoon Cumin Seeds  

A Sprig Curry leaves - finely  chopped

For the Topping

 1 Large Onion - finely  chopped  - optional

Oil for making dosa

Method

Wash  the kuthiraivali in a fine strainer.  Keep  aside

Wash  the thinai  in a fine strainer.  Keep aside 

Add this  too aside

Wash the split urad, tuvar and masoor dals.  

In a big bowl add  washed dals, thinai and kuthiraivali .  Add sufficient water and keep it covered and  soak for 3 to 4 hours

 overnight.Drain all the water.

Take it in a blender, Add in asafoetida, salt and chilli powder

Grind it into a fine / slighlty coarse paste, now add the , cumin seeds, curry leaves  and pulse it one or two times.

 Take it in a bowl, Mix well

For Making dosa, take a ladleful of batter

Spread on a hot pan, spread the onion and press it with a flat spoon.

Drizzle little oil around the sides of the dosa

flip over when bottom is nicely golden.  Cook for 2 minutes 

Take it out into a plate

Make few without onion.  Take a ladleful of batter and spread it.  

Drizzle little oil on the sides. When it cooked then

Flip it and cook for 2 minutes

Take it out on to a serving plate. 

Serve Roasted Coconut Chutney .

Labels : Millets, Kuthiraivali, Thinai, Masoor dal, Split Urad Dal, Tuvar dal, Curry Leaves, Asafoetida, Vegan, Gluten free, South Indian, Dosa, Healthy, Breakfast, Healthy Dinners, Vrat