Varagu_Paneer_Rice

 VaraguPaneerRice [ KodoMilletPaneerRice ] :

Kodo millet is known as #Varagarisi or simply #Varagu in Tamil and #Kodon or #Kodri in Hindi.
The botanical name is Paspalum scrobiculatum.

Kodo millet [ varagu ] is rich in fiber thus very good for diabetic patients.

Varagarisi [ varagu ] is rich in proteins and antioxidants.

This millet has good amount of minerals especially iron and zinc which is far far higher than that present in common cereals like rice and wheat.

Generally millet are non acid forming and gluten free in nature.

Nutritional value of 100 gm of Kodo millet : 

8.3 g of Protein, 9.0 g of fiber, 2.6 g of minerals, 0.5 mg of Iron and 27 mg of Calcium.

Ingredients :
1 cup	Varagu [ Kodo millet ]
1/4 cup	Paneer
2 Medium size	Onion, chop nicely
1 or 2	Green chilly, slit lengthwise
1	carrot, chop nicely
8 - 10	Garlic pods, chop finely
1 Tsp	Ginger finely chopped
1/4 Cup	Fenugreek leaves [ Methi ] chopped
1/4 Cup	Coriander leaves chopped
2 Tsp	Cumin seeds [ Jeera ]
1 Tsp	Black pepper powder
1 Tsp	Salt [ Adjust ]
4 - 6 Tsp	Gingelly oil [ sesame / til oil ]
small piece	Cinnamon

Small quantity of finely chopped coriander leaves to garnish.

Method :

Take 1 cup of varagu - Kodo millet in a pressure cooker and wash once.

Then add 2 cups of water and let it stand for 2 hours.

After two hours pressure cook on high flame for a whistle.

Then reduce the flame and cook for 5 minutes.

Wait till it ran out of steam.

Transfer the cooked varagu in a wide mouthed vessel and add a teaspoon of oil.

Gently mix with a spoon and allow to cool down by keeping under a fan. 

Heat a kadai with 2 Tsp of oil on stove over medium flame.

Add Paneer pieces & a pinch of salt once.the oil starts fuming.

Saute on slow fire till the pieces turn slightly golden brown.

Transfer on to a plate and set aside.

In the same kadai add 3 - 4 Tsp of oil.

Crackle cumin seeds and then add cinnamon stick.

Then add green chilly, chopped garlic, ginger, carrot and onion.

Saute on medium fire adding a pinch of salt.

Once onion turns pale pink in color add chopped carrot and saute for 2 - 3 minutes.

Now add chopped coriander and Fenugreek leaves and mix well.

Add salt and stir well.

Then put the cooked varagu rice and black pepper powder and mix well.

Adjust salt.

Finally add fried paneer and gently stir.

Transfer into a serving bowl.

Garnish with coriander leaves.

Serve hot on a plate with thayir pachadi or kuruma.

You might also like to try

Samai spicy masala bread [ Little millet spicy masala bread ]	Kuthiraivaali sweet bread [ Barnyard millet sweet bread ]	Samai Arisi Thaengai Payasam
Kuthiraivaali Spicy bread [ Barnyard millet bread ]	Kuthiraivaali pasalai adai [ Barnyard millet spinach pancake ]	Samai Methy Pancake [ Little millet methy pancake ]
Varagarisi [ Kodo millet ] Neer dosai	Varagarisi Sundal [ Kodo millet Sundal ]	Varagarisi [ Kodo millet ] kothamalli Pongal

For other Varagu Recipes

Varagu - Kodo Millet Recipes

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes

Making Paneer

#Paneer butter masala, paneer tikka, paneer starters all these recipes need paneer [ #Indiancheese ]. Sweets like rasagulla, rasamalai, sandesh, etc., are also prepared using paneer. paneer is the basic ingredient in all these recipes. Paneer is available in the sweet shops, supermarkets and also in milk co-operative outlets. Paneer bought from market is good for preparing many varieties of gravy and snacks.But it is not suitable for sweets. Moreover it has very limited shelf life as it is prepared from milk. So it is advisable to make paneer at home.
Now we will see how to prepare paneer at home.

Ingredients :
1/2 lt                                      Milk
2 - 3 Tsp                               Vinegar
Or
2 Tsp                                     Lemon Juice

Method :
Boil milk in a wide mouthed vessel.
Turn off stove when the milk starts boiling and rises up.
Wait for 5 minutes and then add a tsp of vinegar/lemon juice.
Mix well and the milk would start curdling.
Now again add 1/2 tsp of vinegar/lemon juice.
Milk would have curdled fully and separate into paneer and water.
This water is called whey.
The whey water color should change to light greenish yellow.
If needed add little more vinegar.
Now paneer is ready to be separated from whey water.
Allow to stand for 15 to 20 minutes.

I have used disposable strawberry containers to filter whey water instead of muslin cloth.
I made holes on all four sides of the container at regular intervals just above the bottom edge.
Now pour the curdled milk into this container with holes to strain the whey water into another vessel.

Do not throw away this whey water.
It can be used for cooking rice.

Now place another disposable container without holes over the paneer.
Add some weight over it to set.
This way excess water comes out through the holes under pressure.

Keep the whole set up on a plate and refrigerate. Allow to stand for 2 to 3 hours to get dry paneer..

Ah! paneer is ready to use. Cut and use for preparing gravy, tikka etc.,..
Crumble paneer with fingers and use for the preparation of rasagulla, rasamalai, etc.,....

The prepared paneer can be stored in refrigerator in an airtight container for 3 to 4 days.

It can also be stored in fridge by immersing paneer in water. Change the water daily.




Paneer Recipes :

Paneer masala curry

Rasagulla

Paneer Masala Curry

#PaneerButterMasala, a special side dish for roti or poori, is served in all dinners and in marriage feasts here at Raipur, the capital of Chhattisgarh, India. The taste is very good but I got bored. So I tried the side dish in my own way. Let me present how I prepared paneer masala curry.

Ingredients :
150 gm                              Paneer, cube into equal size
1                                       Onion, nicely chop
2 or 3                                Tomato, chop finely
1/4 cup                              Coriander finely chopped
8                                        Curry leaves [ optional ]
To grind :
3 Tsp                                 Coconut Scrap
1/2 Tsp                              Khus khus
3                                        Cashew nuts
1 Tsp                                 Cumin
2 cloves                             Garlic [ optional ]
To Temper :
1/2 Tsp                             Cumin
3 Tsp                                Oil
Powders Used :
1/2 Tsp                            Cumin powder
1 Tsp                               Chilly powder
1 pinch                             Turmeric powder

Method :
Grind the given ingredients into a nice paste.
Transfer into a bowl. Wash what ever stick to the blender jar with enough water and add into the bowl.. Keep aside.
Keep a kadai with oil on a burner of the stove with oil.
Crackle cumin and then add red chilly powder and immediately add coriander leaves and curry leaves.
Saute for half a minute and then add onion.
Saute until it turns slightly golden color.
Now add tomato and saute until oil comes out.

At this stage add turmeric and cumin powder. Saute for few seconds.
Then add paneer pieces, salt and a cup of water.
Let it simmer for 2 to 3 minutes.

Then add the prepared coconut masala mix.

Allow to simmer for 5 to 7 minutes or until all blend together and come to gravy consistency.
Turn off the stove.
Garnish with coriander leaves and transfer into a serving bowl.

This side dish goes well with poori or chappathi.

Especially it is very very good with poori.

You might like to try

Indian cheese [ Paneer ]

cauliflower tomato kurma

potato[urulaikizhangu]  kurma

bhindi masala curry

karamani [ cowpea ] curry

Ideas for breakfast and dinner

Tiffin Recipes

Other interesting dishes

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