"Echinochloa colonum " barnyard millet - its a seed of wild grass originating from tropical Asia, so technically it is a fruit not a cereal - that's the reason it can be consumed in every spiritual fast. It is a good healthy replacement for rice eaters, rich in high digestible fiber and good source of minerals, vitamins.
4. Now add cumin seeds let it sizzle.
11. Add roasted crushed peanuts, add salt to taste.
14. Pressure cook on high for 6 mins.Let it self release pressure for 5 mins and release the remaining pressure.
4. Now add 1 teaspoon cumin seeds let it sizzle.
14. Pressure cook on high for 6 mins.Let it self release pressure for 5 mins and release the remaining pressure.
" Shengdana Amti " such a right unique recipe where "Peanuts and Coconut" amalgamate with a rightful role played by "Green chilies and Coriander " all together cooked in harmony create a well balanced recipe. The outcome is interesting white color flavorful Amti which goes well with Vari bhaat.
Coconut a versatile delicious fruit combined with protein rich peanuts aids a good fasting option for a wholesome meal.
Why wait to eat "Vari Bhaat and Shengdana Amti " only during fasting season, I rejoiced this wholesome meal right from my childhood way before i started fasting. I still remember that i always waited for Mahashivratri and Ashadi Ekadashi just to relish this wonderful meal.
I am sharing my POT IN POT version of this recipe, which makes it convenient and believe me it tastes better when made by this method using Electric Pressure Cooker.
Making " Vari Bhaat and Shengdana Amti " in one pot Electric Pressure Cooker :
1. Wash and clean Vari, make sure to remove all debris fine dust particles in this step.
2. Prepare the masala paste for Amti by grinding together grated Coconut + roasted crushed Peanuts + Green chili + Coriander leaves in a mixer grinder.
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| Ingredients |
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| Masala Paste after mixing |
3. Heat ghee (clarified butter ) in a vessel on stove top.
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4. Now add cumin seeds let it sizzle.
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5. Add washed vari and saute it for a while.
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6. Pour water into the vessel, and switch off the flame, Keep it aside to use later.
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7. Set electric pressure cooker in saute mode and Heat ghee (clarified butter) in pot of the electric pressure cooker.
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8. Add cumin seeds & Curry leaves in hot ghee, allow it to sizzle.
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9. Add the prepared amti masala to the pot, saute it for a while.
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10. Add water, then add chopped tomato and chopped potato to it.
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11. Add roasted crushed peanuts, add salt to taste.
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13. Keep the Samo pot in the electric pressure cooker pot using a trivet
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14. Pressure cook on high for 6 mins.Let it self release pressure for 5 mins and release the remaining pressure.
15. Remove the Varai / Samo rice pot
16. The Peanut curry thickens over time hence adjust to desired level of thickness by adding water. Check the taste, adjust the salt content if needed.
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Some useful tips :
- Tomato is technically a fruit, it gives a nice mild sour flavor to amti in case if not comfortable using tomato during fasting you can always replace it with tamrind.
- Mincing coriander leaves along with Coconut, Chili and Peanuts enhances the flavor, intensifying flavors for better tasting amti, You can also include few Sweet Mint / pudina leaves in masala.
- Water consistency can be adjusted after the pressure cooking is done ( in case if you feel the need to add more water ).
This Home style Varai Bhaat and Shengdana Amti is definitely unique wholesome meal, worth a try.
Author : Shilpa Nimbalkar for Food Canopy
Cuisine : Indian
Course : Main
Method : Electric Pressure Cooker
Prep Time : 10 mins
Cook Time : 10 mins
Servings : 4
Ingredients :
Varaicha Bhaat :
1 cup Vari / Samo seeds / Bhagar / Moraiyo
1 teaspoon ghee ( clarified butter )
1 teaspoon cumin seeds
Salt to taste
2 1/2 cup of Water
Shengdana Amti :
1 teaspoon ghee ( clarified butter )
1 teaspoon Cumin seeds
7 to 8 Curry leaves
Minced masala paste (1 cup freshly grated or frozen Coconut + 5 tablespoons roasted crushed peanuts + 2 green chilies + handful coriander leaves )
2 tablespoons roasted crushed peanuts
Salt to taste
2 cups of water
INSTRUCTIONS:
1. Wash and clean Varai, make sure to remove all debris fine dust particles in this step.
2. Prepare the masala paste for Amti by grinding together 1 cup grated fresh or frozen Coconut + 5 tablespoons of roasted crushed eanuts +2 Green chilies + handful Coriander leaves in a mixer grinder.
3. Heat ghee (clarified butter ) in a vessel on stove top.
4. Now add 1 teaspoon cumin seeds let it sizzle.
5. Add washed vari and saute it for a while.
6. Pour water into the vessel, and switch off the flame, Keep it aside to use later.
7. Set electric pressure cooker in saute mode and Heat ghee (clarified butter) in pot of the electric pressure cooker.
8. Add cumin seeds & Curry leaves in hot ghee, allow it to sizzle.
9. Add the prepared amti masala to the pot, saute it for a while.
10. Add water, then add chopped tomato and chopped potato to it.
11. Add roasted crushed peanuts, add salt to taste.
13. Keep the Varai / Samo pot in the electric pressure cooker pot using a trivet.
14. Pressure cook on high for 6 mins.Let it self release pressure for 5 mins and release the remaining pressure.
15. Remove the Varai / Samo rice pot.
16. The Peanut curry thickens over time hence adjust to desired level of thickness by adding water. Check the taste, adjust the salt content if needed.
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