Varavarisi Recipes

ARANCINI

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
• When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
• Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
• Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.

BLACK BEAN AND MILLET SALAD

Steps:

• Cook the millet in 2 cups of water until water is absorbed, about 30 minutes. adding more hot water if needed. Fluff with fork and allow to steam and cool.
• In a large bowl, combine millet, black beans, tomatoes, pepper, cucumber and onion.
• Mix all dressing ingredients until well blended and pour over the salad, tossing to blend.
• Cover and refrigerate until the salad is well chilled.
• Serve on lettuce leaves or stuff into pita bread or wrap in a tortilla.

LINGUINE WITH SHRIMP, ASPARAGUS, ARTICHOKES, AND RED PEPPERS

Steps:

• Prepare pasta according to package directions.
• In a large skillet, heat olive oil. Add shrimp, season with salt and pepper, and cook until pink, about 3 minutes.
• Make a well in the center of the pan and add garlic. Saute until fragrant (no longer than 30 seconds or the garlic will scorch and impart a bitterness to the dish). Add asparagus. Next add artichoke quarters, red pepper strips, and lemon juice and bring to a quick boil. Turn off the heat and add butter, tossing with shrimp and vegetables to make a quick sauce. Check seasoning and add salt and pepper if needed.
• Drain pasta, putting aside 1 cup of the pasta cooking water to use later.
• Add shrimp and sauce to pasta and combine. Pour a little of the pasta water in to adjust consistency.
• Serve warm and garnished with fresh parsley, if desired.
• Makes 2 servings.
• VARIATIONS:.
• Feel free to use your favorite type of pasta. This dish works well with scallops (which are also low in mercury) or chicken instead of shrimp.

VARAVARISI

Steps:

• ----------Preparationof cheedai-----------.
• Roast 2 cups of plain rice in a dry pan and sieve it coarsely.
• Also roast separately 1/2 cup of urid dal and powder it finely.
• Add required salt, hing and chilli powder to the rice and dal mixture and mix well with half cup of butter.
• If needed, add 1 cup of fresh grated coconut.
• Add enough water to make a hard dough.
• Make equal peanut-sized balls and keep it in a clean muslin cloth.
• Heat oil for deep frying and add the rice balls in portions and drain them when they are golden brown.
• Cheedai is ready to eat.
• --------Preparationof Varavarisi-------------.
• Soak kabuli chana, dry peas, whole moong dal, puff beans, English beans and black sesame seeds separately overnight.
• Wash and clean the pulses thoroughly.
• Drain the pulses and spread them separately on a clean muslin cloth.
• In a wok, fry the pulses separately when they have dried thoroughly.
• Fry the peanuts in low fire and remove the skin.
• Discard the skin of all the pulses after they have been fried.
• Now add all the fried pulses, peanuts and required cheedais together.
• Mix with the required chilli powder, salt and hing.
• Keep it in the hot sun for 1 hour.
• This can be stored for a month in an airtight container.