BM #63 Day 22 -
To continue the series of the Maharastrian cuisine, here is another farali recipe, as it is called. Farali means food suitable for fasting. As I mentioned yesterday that is certain communities, there is a certain regimen followed during the fasting days. The regimen includes certain food restrictions and methods of cooking too, sometimes.
Varai in Marathi means little millet or Sawa millet or Sama / Moryaio. So this is a lightly flavored dish which needs an accompaniment suitable for fasting, like the Shendanyachi Amti or Upasachi Batata Bhaji.
Recipe Source here
Little Millet 3/4 cup
Salt as needed
Ghee 2 tsp
Cumin Seeds 1 tsp
Cinnamon 1 inch piece
Bay leaf 1
Water 1 1/2 cups
Method Of Preparation -
Wash the little millet and drain. Keep aside.
In a heavy bottomed pan, heat ghee. Add in the cumin seeds, cloves, bay leaf and cinnamon.
Add in the washed and drained little millet. Saute until the little millet changes color a little.
Add salt as needed and pour boiling water into the little millet. Cook for a few minutes.
After the water is all absorbed, cover and reduce the heat to simmer for about 4-5 minutes.
Check if the grains are cooked through and remove from heat.
Serve it Shendanyachi Amti for a fasting feast.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Preparation Time 15-20 minutes