Varai Khichadi

Varai is a small round shaped millet and creamish (almost white) in colour. It is also known as “fasting rice” as it is generally used during fasting days.

My mother used to prepare “usli” and “idli” out of varai. Ofcourse during my childhood days I really did not appreciate these varieties. But now, I am always on the look out for some traditional and long forgotten items or dishes.

Varai is widely available in Maharashtra. They call it “varai taandul” (taandul meaning rice in marathi). In Karnataka, we “Amchis (konkani speaking people) call it varai.  I think in northern India it is known as “samak.”  If anyone reading this, please correct me if I am wrong.

One of my Maharashtrian friends told me that they prepare khichadi out of varai similar to “sabudana khichadi”. I tried it out and it really turned out well so, I thought of sharing this recipe with you all.

By the way, I did some research on the net and found out that its botanical name is Panicum miliaceum.

Ingredients:

Varai	11/2 cups
Roasted Peanuts (crushed)	¼ cup
Salt	As per taste
Water (boiled)	3 cups
Seasoning Ingredients :
Oil/Ghee	3 tbsps
Cumin seeds	1 tsp
Curry leaves (kadipatta)	1 or 2 sprigs
Green chilies (chopped)	1 or 2
Garnishing  Ingredients:
Freshly grated coconut	2 tbsps
Coriander Leaves (chopped)	2 tbsps

Method:

1. Clean, wash and soak varai in water for about half an hour. Then drain the water and set aside.
2. Heat oil or ghee in a pan. When the oil is warm, add all the seasoning ingredients (cumin seeds, chopped green chilies and curry leaves).
3. When the cumin gives out its aroma, lower the flame and add the drained varai. Sauté the mixture for a minute or two.
4. Add boiled water and mix well. Add salt. Stir the whole mixture and cover the pan and allow it to cook on a low heat till the varai is cooked. This should take about 20-25 minutes.
5. Finally add the roasted and crushed peanuts and mix well. Switch off the gas.
6. Garnish it with chopped coriander leaves and freshly grated coconut.
7. Serve hot.

Varai - cleaned, washed and drained

Ingredients for Varai Khichadi

Serves : 4

Note:

• It is eaten as snack or as a meal during the fasting days.
• You can also make kheer out of varai.

For its botanical name and other info:  http://en.wikipedia.org/wiki/Millet

Bread Rolls (Baked)

Special occasions call for special treats. But time was short and I was in no mood to slog in the kitchen the whole day. But at the same time I wanted something special, appealing, tasty and healthy too! A tall order !

I generally have stock of bread in my bread-box. I went through my refrigerator and found the ingredients for paneer bhurji. So instead of making the usual sandwiches, I decided to make bread rolls. Since I had boiled potatoes in the fridge, I also made potato stuffing (mixture of mashed potatoes, chopped onions, chopped green chilies, asafetida, chopped coriander leaves, lime juice and salt).

The end result  was quite rewarding as these rolls quickly vanished from the plate !

Baked Bread Rolls with tomato ketchup

Ingredients:

Whole wheat bread slices	8
Milk	1 cup
For the Stuffing:
Paneer (cottage cheese)	200 gms
Coriander leaves (chopped)	1 tbsp
Green chillies (chopped)	1-2 (as per taste)
Onions (chopped)	1 medium
Salt	As per taste
Oil	4-5 tsps

Method:

I   First prepare the stuffing: Paneer Bhurji as stuffing :

     Preparation of Bhurji

Getting ready for "Bhurji" filling

1. Crumble the paneer with your hand and keep aside.
2. Heat a small pan. Add 2-3 tsps of oil in it. When slightly warm, add the chopped onions and green chillies and sauté it till the onions turns translucent.
3. Add salt and the crumbled paneer and stir it for 2-3 mins and switch of the gas.
4. Garnish it with chopped coriander leaves.

II  Prepare the bread slices :

• Pour one cup of milk in a wide shallow bowl.
• Take one bread slice and soak it in the milk for few seconds. Remove it and  place it between your palms and press it firmly but gently to drain out the excess milk.
• Prepare all the bread slices in this manner and keep aside.
• Now place the bhurji stuffing on one side of the slice and gently roll it till the stuffing is completely covered with the bread slice. Press the edges with care to seal it.
• Follow the same procedure for all the slices.

III   : Baking :

Ready for baking

         Smear the baking tray with oil and place the prepared bread rolls in the tray.

         Dribble (or smear with a brush) the remaining oil on top of each roll and bake it

         in a preheated oven for 15-20 mins  at 180 degrees Centigrade.

Bread Rolls with chutney & Salsa

IV   : Serve the baked bread rolls with tomato salsa and green coriander chutney
         or tomato ketchup.

Preparation time: 30 mins

Baking time       : 15-20 mins

Makes               :  8 rolls

Note:

• If baking has to be done at a later stage, then refrigerate the prepared rolls.
• If you are in a hurry, there is a short-cut method for preparing the paneer stuffing - mix the crumbled paneer with green coriander chutney and chopped onions. You may have to spice this mixture with salt and chilies.
• Ideal for any parties.