Mom's Recipies

Sama is also known as Sama Ke Chawal,Moraiyo, Mordhan, Vari, Varai, Samak, Samvat, Vrat ke chawal ,Bhagar, Phalahari  and in English known as Barnyard millet.
             Vrat Ke Chawal is one of the most popular fasting food.It provides the nourishment and energy that rice does.It is very easy to digest. It is almost the same as rice intaste and rich source of minerals and Vitamins.
             Vrat ke chawal or moraiyo khichadi  /Bhagar is usually made on Navratri fastings or Maha Shivaratri fasting or  any other Hindu fasting. It is Quick, easy and filling khichadi.

Vrat Ke Chawal / Bhagar /Samvat Rice

 
Ingredients :-

    Vrat ke chawal / Bhagar /Sama ke chawal /Barnyard millet-1 cup
    Ghee or oil - 2 tbsp
    Cumin seeds - 1 tsp
    Peanuts - 4 tbsps (Optional)
    Green chilies - 2 (chopped finely)
    Potato - 1 medium  (chopped finely)
    Rock salt or sendha namak - to taste (use bit more than normal salt)
    Water - 2 cups
    Lemon juice - 1 tbsps
   
Method:-


1)  Wash and soak Vrat ke chawal / barnyard millet for 10 minutes and then discard the soaking water.
2)  Heat the oil or ghee in a pan  or cooker on medium heat. Once hot add cumin seeds and let them splutter. Then add and saute peanuts for 2 minutes..


3) Now add the chopped potatoes and some rock salt or sendha namak for them and sauté them.  Let them cook for 5 minutes.
4)  Then add green chilies and saute for a minute.




 5) Then add soaked vrat ke chawal with 2 cups of water and little bit salt. Let the water come to a boil. Then cover the pan and lower the heat to LOW and cook for 15 minutes or  until the water evaporates.




 6)  Then add lemon juice and mix well.

7) Garnish with chopped coriander.


8) Serve with Curd or Coconut Chutney or Peanut Chutney.

Tip :-

During Fastings Table salt is not used as it is chemically processed instead rock salt or Sendha Namak is used.
Rock Salt and Sendha Namak is a pure form of salt that is not chemically processed at all and hence much healthier.It is rich in potassium and very helpful in digestion ,relieving gas and soothing heart burns.

Rajgira pooris are made from rajgira atta (Amaranth flour) .Rajgira atta is gluten free flour. Rajgira flour is allowed to eat during the Navratri fastings or Ekadashi vrat or any Other fasting days.
Apart from making pooris, Rajgira Flour is also used to make rotis, parathas, pakoras and even as a binding and thickening agent.

Since rajgira atta is gluten free flour so to bind it together I have added boiled potato.

These pooris are quite heavy. 3-4 pooris per person with subzi /curry  on side is enough as a filling meal.




While making Rajgira poori, you need to consider below points to make it perfect:

1)  While making dough add very little water (about 1 teaspoon) at a time and knead. If you pour all the water at once, dough will be sticky and watery. If by mistake dough becomes sticky  then add little more rajgira atta and knead. Dough should not be sticky at all..The Dough should be not too soft not too hard.

2)   Roll the poori at medium thickness , meaning not too thick not too thin. If it is thick then it will sink into the oil,which  will take more time to cook. If it is thin then it may break and will not puff at all
.
3)  Fry the pooris in a HOT Oil or Hot Melted Ghee. If oil is not hot enough, then it will absorb too much oil and will not puff well.


Ingredients :-

Rajgira  Atta / Amaranth Flour -  2 Cups
Boiled Potato / Aloo - 1 ( Large )
Rock Salt / Sendha Namak  - as required
Water - as required
Oil /Ghee - for deep frying

Method:- 


 1) Boil the potato. Let it cool completey. Peel and mash it in a mixing bowl.
 2)  Add rajgira atta and Rock Salt /Sendha Namak  and two tablespoons of ghee . Mix the whole mixture well.Dough almost come together.
 3) Then add very little water, just about to 1 tsp and begin to knead the dough.
 4) Again add ½ to 1 tsp water and knead so that there is no dryness in the dough.
 5) The dough should not be sticky. If the dough feel sticky add some Rajgira flour and again knead well.Keep aside covered for 15 minutes.
 6) Divide into equal sized balls. On a dusted work surface, make medium sized pooris, neither thin nor thick .
7) Heat sufficient ghee in a kadai and deep-fry the puris on medium heat till golden. Drain and place on an absorbent paper or paper napkins to remove excess oil.
8) Serve rajgire ke pooris hot with any vegetable curry/sabzi or paneer curry or chutney.

Serving suggestions: During the vrat, this rajgira puri can be served with any side dish like sukhi bhaji, aloo ki sabji, sweet potato sabji, dahi aloo, suran sabji, sukhi arbi ,chutney