Varai recipes

Kodo millet undi/Varai Oondi

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DSCN0279

 Ready to serve Kodo millet Undi/Oondi with sambar

Makes : Around 15 of the above size

Time taken : 45 minutes

Rice balls or the normal Undi/Oondi is one of my first batch of 8 recipes published 7 years ago.  This is a complete variation to the usual Undi recipe since the main ingredient in this recipe is the wonderful Kodo millet/Varai.  I have put up a couple of recipes of this millet and unlike rice it is easily digestible and can be even served  to the patients.  It can be relished plain, with chutney or even with sambar!!!!

What you need to have:

1. Kodo millet  – 1/2 cup

2. Fresh green peas/Frozen – 1/3 cup

3. Fresh grated coconut- 1/4 cup

4. Salt – to tasteDSCN0255                                                                                                   Ingredients of Kodo millet undi

Ingredients of Seasoning:

1. Mustard seeds – 1/2 teaspoon

2. Blackgram dal – 1/2 teaspoon

3. Fenegreek seeds – 7-8

4. Green chili chopped -1

5. Red chili -1

6. Curry leaves – 2 sprigs

7. Cooking oil – 1 teaspoon

8. Salt – as per taste

DSCN0257

          Fresh grated coconut & ingredients of seasoning 

What you do with what you have:

1. Pulse Kodo millet in the mixy to a coarse consistency.KONICA MINOLTA DIGITAL CAMERA                                                                                                    Pulsed Kodo millet to coarse

2. Grind grated coconut in the mixy to a fine consistency adding little water.DSCN0261                                                                                                     Grind fresh grated coconut

3. Transfer grind coconut and coarse grind kodo millet, green peas and salt  to a wide bowl and adding in all 1 cup water to it.(includes water used to grind coconut)DSCN0264

 Kodo millet undi/Oondi mix

3. Place a wide skillet with 1 teaspoon of cooking oil in it on medium flame.  On heating lower the flame and add mustard seeds, blackgram dal to it.  When mustard starts spluttering, dal also will be fried.  Add broken red chili pieces, chopped green chili, fenugreek seeds and curry leaves to it. DSCN0267                                                                                     Seasoning of the Kodo millet Undi/Oondi 

4. When done, transfer the Undi/Oondi mix from step-3 to it and  keep stiring till it is thickened.DSCN0268                                                                                     Kodo millet Undi/Oondi mix in the seasoningDSCN0270

   Kodo millet Undi/Oondi mix 

5. Just dampen your hands and pinch our lemon sized balls and shape it round and just make an impression with your point finer and keep it aside.  Shape into round balls and make an impression in the middle as shown in  the image below.DSCN0272                                          Cooked Kodo millet Undi/Ondi dough shaped into round balls to be steamed again

6. Steam it in the cooker like you steam idli closing the lid of the cooker (without placing the weight) for 10-15 minutes.DSCN0274                                                                                             Kodo millet Undi/Oondi being steamed

7. Transfer it to a serving plate and enjoy with either chutney or sambar.  Really yum!!!!Can’t differentiate betwenn the rice Undi/Oondi for sure.  Do try out…..DSCN0279                                                                                                 Ready to serve Kodo millet Undi/Oodi

Time taken : 45 minutes

‘Makes : 15 of the above size

Good to remember  1. Buy fresh millet for the actual taste.(As old millet will be little bitter)

2. Use fresh/frozen peas for a extra taste.

3. Do not make the steamed dough watery since the dish turns out soggy.

Kodo millet/Barnyard millet -kheer (Varai payasam)

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DSCN0335                                                             Ready to serve Kodo millet kheer

Time taken: one hour

Serves 4-6

I always intend to include these wonderful millets in either breakfast or lunch and i have already introduced this millet while putting up a few recipes on this blog namely Masala kodo millet upma, dosa, idli, pongal etc.., Today i would like to put up this kheer recipe and my version of the recipe is here…

What you need to have:

1. Kodo millet – 1/2 cup

2. Chopped jaggery – 1/2 cup

3. Fresh grated coconut – 2 tablespoons

4. Raw rice – 2 teaspoons

5. cardamom – 3-4

6. Raisins – a fistful

7. Cashews – a fistful

8. Pure ghee – 2 teaspoons DSCN0310                                                            Ingredients of Kodo millet kheer

What you do with what you have:

1. Roast Kodo millet in a pan till done.DSCN0314

                                                                 Kodo millet being roasted

2. Soak rice in water for about 30 minutes.

3. Wash and cook the millet in cooker till soft adding around 2 cups of water.  The cooked millet is as shown in the image below.

DSCN0331                                                                       Cooked Kodo millet

4. Fry both Raisins and Cashews in a spatula adding a little ghee till done.DSCN0318

                                                                          Raisins being fried in ghee                                        DSCN0316

                                                               Cashews being fried in ghee

5. Grind soaked rice along with cardamom in the mixy to a fine consistency and keep it aside.

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                                                        All ingredients in a mixy bowl to grind

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                                                      Grind rice, cardamom and coconut mix

6. Place a wide bowl with chopped jaggery and  add water to just cover the chopped jaggery.  Bring it to boil and strain it to get rid of any dust particles etc.DSCN0327                                                                Chopped jaggery being boiledDSCN0328                                                                       Strained jaggery syrup

7. Bring the strained mixture to boil and slowly add the grind mix from step-5 to it lowering the flame.  Also add around 1 and 1/2 glasses of  water to it and bring it to boil stiring all the time.DSCN0330                                                     Grind mix being added to the jaggery syrup

8. If it thickens one can even add a little more water and leave it on the flame for a while but stiring, hence it will burn the dish.  When done, add cooked millet from step-3 to it and again keep stiring till it is mixed well to form a homogeneous kheer mix.  Check for sweetness and if needed add a couple of spoons of sugar. DSCN0334                                                          Cooked Kodo millet/varai being added

9. When done , transfer to a wide bowl and garnish with fried Cashews and Raisins and also add 1 teaspoon of pure ghee to it.   Yummmmmmm!!!!DSCN0335                                                      Ready to serve Kodo millet /Varai kheer

Time taken: 1 hour

Serves:4-6

Good to remember:

1. Let the millet be fresh.

2. One can even use sugar and milk in place of jaggery and grind mix.

3. When you add the grind mix and bring it to boil make sure that it is cooked well else the kheer will turn like cake on cooling.  Hence add little more water and bring it to boil and make sure that the finished product is a little medium thick in consistency, as it will be fine on cooling.

Barnyard/Kodo millet vermicelli (Varai shevai)

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KONICA MINOLTA DIGITAL CAMERAReady to serve Vermicelli

Makes: 8

Time taken: 30 minutes(excluding soaking of the millet)

I have already put up detailed introduction to this wonderful millet in my earlier recipes namely Barnyard Millet Masala Upma, Idli, Dosa and Spicy pongal/kichadi. So without formally introducing this ingredient, let me put up vermicelli recipe today.

What you need to have:

1. Barnyard millet –  1 Cup

2. Fresh grated coconut – 1/2 Cup

3. Salt – As needed

4. Water in all -1 and 1/2  Cup(including 1 cup to soak)

KONICA MINOLTA DIGITAL CAMERAIngredients of Barnyard millet vermicelli

What you do with what you have:

1. Wash and soak millet in 1 cup of water for about an hour. Grind it along with water and  fresh grated coconut in the mixer to a fine consistency.KONICA MINOLTA DIGITAL CAMERASoaked millet & coconut being tratransferred a mixie bowlKONICA MINOLTA DIGITAL CAMERAThe grind vermicelli batter

3. Transfer it to a wide bowl adding salt and required quantity of water to gain the required consistency. Heat it, stirring it all the time till it thickens.KONICA MINOLTA DIGITAL CAMERAThe grind batter being cooked till done

4. Dipping your hands in water (before it cools off) shape the batter into required shape and steam it in a wide bowl till it is cooked closing with a lid.KONICA MINOLTA DIGITAL CAMERAThe thickened dough being steamed

5. Transfer into vermicelli mould and press it and the vermicelli is as shown in the image below. Relish it with coconut chutney of your choice. KONICA MINOLTA DIGITAL CAMERAReady to serve Barnyard millet vermicelli with coconut chutney

Makes -8

Time taken : 30 minutes(excluding soaking of the millet)

Good to remember:

1. Do not soak millet for long time.

2. Add only the necessary quantity of water else the dish may turn sticky.

3. Feel free to adjust quantity of coconut.

Kodo millet dosa /Varai polo(Barnyard millet dosa)

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KONICA MINOLTA DIGITAL CAMERA                                                                             Ready to serve Kodo millet dosa/varai polo

Makes : 15-20 of the above size

Time taken: 30 minutes(other than grinding & fermenting)

Once again a millet dish and is really yummy when eaten hot from the dosa skillet very crispy!!!!that too with a coconut chutney of your choice so also with a garlic chutney spread!!!!IWe call dosa as polo in konkani.    I do not think i need to give introduction of this millet which i have done it in my earlier Kodo millet masala upma recipe.  I have also put up spicy pongal and idli too.  Do include Millets in either your Breakfast menu or even for tiffin in the evening…Here is my version of the recipe…

What you need to have:

1. Blackgram dal/Urad dal – 1 Cup

2. Kodo millet – 2 cups

3. Fenugreek seeds – 1/2 Teaspoon

4. Salt – As neededKONICA MINOLTA DIGITAL CAMERA                                                                                 Ingredients of Kodo millet dosa/Varai polo

What you do with what you have:

1. Soak Blackgram dal and kodo millet in 2 different bowls.  One can soak dal and fenugreek for about 2-3 hours but millet can be soaked for only half an hour.

2. Drain water and grind dal in the grinder/mixer adding water in steps to a fine consistency.  Transfer the grind batter to a wide bowl.KONICA MINOLTA DIGITAL CAMERA                                                                                   Blackgram dal being grind in the grinder

3. Drain water from the millet and grind it in the mixer to a fine consistency adding very little water as it would turn watery.KONICA MINOLTA DIGITAL CAMERA                                                                                               Kodo millet grind in the mixer

4. Transfer it to the bowl from step-2 to it  and mix well with your hands and finally add salt and allow it to ferment over night.KONICA MINOLTA DIGITAL CAMERA                                                                                                    Grind Kodo millet dosa mix

5. The fermented batter is as shown in the image below.  Mix well with your hands so that it will form a uniformly mixed ready to make dosa batter.KONICA MINOLTA DIGITAL CAMERA                                                                                     Fermented Kodo millet dosa batter

6. Place a dosa skillet on medium flame.  On heating splash a few drops of olive oil on it.  Rub it with a coconut coir , so that it is spread over the whole base of the skillet.  Simmer the flame, and splash water on it.  When it is dry pour a ladle of dosa batter and spread it to required thickness.  When cooked spread a little garlic chutney over it in a circular way.KONICA MINOLTA DIGITAL CAMERA                                                                                  Kodo millet dosa being spread on the skilletKONICA MINOLTA DIGITAL CAMERA                                                                                    Garlic chutney powder being spread over

7. Fold the dosa and transfer it to a serving plate.  Enjoy….Yummmmmmm!!!!KONICA MINOLTA DIGITAL CAMERA                                                                                          Dosa being fried and folded to serveKONICA MINOLTA DIGITAL CAMERA                                                       Ready to serve Kodo millet dosa with coconut chutney & chutney powder

Makes : 15-20 of the above size

Time taken: 30 minutes (other than grinding & fermenting)

Good to remember: 1.Use good quality dal and fresh millet for best results.

2. Use any dry chutney powder to apply to the dosa , so also the wet chutney of your choice.

3. Let millet be grind with minimum water to avoid the batter from turning watery on fermenting and turning the dosa tasteless.  In all the dosa batter should be thick on grinding as shwon in the image-5.

Kodo millet/Barnyard millet spicy kichadi/Pongal(Varai kichadi)

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KONICA MINOLTA DIGITAL CAMERA                                                     Ready to serve Kodo millet pongal(varai kichadi)

Time taken:45 minutes

Serves : 2

Millets is a part of the menu in my house due to its goodness.  I have already put up Barnyard millet idli and masala upma and this being the third recipe of this particular millet.  This millet does not cook into separate grains like long grained rice.  It is a bit sticky and stays a bit soggy but when cooled will be grainy.  They are smaller version of Sabudana pearls look wise.  This particular recipe is similar to the Moongdal kichadi but tastes really yummmm!!!  Here it goes….

What you need to have:

1. Varai/Barnyard millet – 1/2 cup

2. Moongdal -3 tablespoons

3.Water – 1 and 1/2 cup(to cook dal & millet)

4. Salt – As neededKONICA MINOLTA DIGITAL CAMERA                                                       Ingredients of Barnyard millet /varai  pongal

Ingredients of Seasoning & Garnishing:

1. Cooking oil – 1 Teaspoon

2. Pepper – 1/2 Teaspoon(crushed)

3. Cumin seeds –  1/2 Teaspoon

4. Cashews – 4-5

5. Curry leaves – 1-2 Sprigs

6. Ginger – 1/2 Teaspoon(finely chopped)

7. Turmeric powder – 1/4 Teaspoon

8. Asafoetida powder – 1/8 Teaspoon

9. Ghee/Cooking oil – 1 Teaspoon

10. Fresh grated coconut – 2 Teaspoons

11. Chopped Cilantro- A littleKONICA MINOLTA DIGITAL CAMERA                                                              Ingredients of Seasoning & Garnishing

What you do with what you have:

1. Place a wide bowl with 1/2 teaspoon of cooking oil/ghee in it.  Dry roast Moongdal in it till you get a pleasant aroma and a change in colour too.KONICA MINOLTA DIGITAL CAMERA                                                                              Moongdal being roasted

2. Transfer roasted Moong dal and the kodo millet to the cooker adding required quantity of water and cook till soft.  On releasing of the pressure keep it aside.

3. Place a wide skillet on medium flame with 1 teaspoon of cooking oil in it.  When heated add cumin seeds to it.  When it splutters, add cashews and fry till crispy.  When done, add chopped green chili, ginger and curry leaves to it.  When done, add asafoetida powder , Pepper powder and turmeric powder and stir well.

KONICA MINOLTA DIGITAL CAMERA                                                                                  Seasoning in progress

4. When done, add cooked dal-millet mix from step-1 to it and give a stir adding required quantity of salt.  Also add required quantity of water to it to bring it to the required consistency.  Also add fresh grated coconut to it.KONICA MINOLTA DIGITAL CAMERA                                                   Cooked Dal & millet mix being added to the seasoning

5. Bring the mix to boil on low flame as it will catch the bottom of the pan if on high flame.   Add a little water to bring it to the required consistency checking for salt.   Switch of the flame and garnish with chopped cilantro and  fresh grated coconut.  Yummmmmm!!!KONICA MINOLTA DIGITAL CAMERA                             The dal& millet mix being added and adjusted to the required consistency

6. Transfer it to a serving plate and enjoy with pickle and any side dish of your choice.

 

KONICA MINOLTA DIGITAL CAMERA                                                   Ready to serve Kodo millet pongal/ Varai pongal

Time taken: 45 minutes

Serves : 2

Good to remember: 1. Roasting Moong dal is to avoid the raw smell to the dish on cooking.

2. Proportion to dal and millet can be changed as needed.

3, One can even add some veggies of her choice if needed.