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Vrat Ke Chawal (Swank rice/Barnyard grass )

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  1. Fasting Food(Vrat food)
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photo by Mansi Malhotra

1 pieces Carrot
Carrot Carrot is a root vegetable. It is usually orange in color. When fresh, it has a crisp texture. Carrots can be eaten raw, chopped and boiled, fried or steamed or cooked in vegetables, stews, soups....
  • la zanahoria
  • Sal
  • gaajar
1 teaspoons salt
Also known as : sea salt , iodized salt
  • sal
  • Sal
  • namak
1.5 teaspoons red chili powder
red chili powder Red chili powder is the powdered form of dried red chilies. It is either grounded extremely fine or it is grounded thick in the form of small or big flakes. The intensity of hotness of the chili is dependent on the dried red chilies and its origin. Popularly consumed in...
  • Lal mirch powder
    (लाल मिर्च पाउडर)
1 teaspoons coriander powder
coriander powder Coriander powder is made of dry coriander seeds. Coriander seeds are also known as Cilantro seeds in U.S. It is commonly used in stew, curries, salads and soup to add distinct flavor and aroma....
  • dhania powder
1 teaspoon Cumin seeds
    1 teaspoon Turmeric powder
    Turmeric powder Turmeric powder is also known as 'haldi' and is native to southern Asia. Turmeric powder is the powder form of dried turmeric which comes from the ginger family. Turmeric is yellow-orange in color and is known as Indian saffron in many countries. Tumeric powder adds color and flavor to the...
    • haldi powder
    1 table spoon oil
    oil Oil can be found in every kitchen around the world. It is used in cooking, tempering, frying, replaces butter in many dishes. Oil has many types such as organic, vegetable, animal, etc....
      1.5 cups Barnyard Millet
      Barnyard Millet
      Also known as : jungle rice
      Barnyard Millets are highly variable small-seeded grasses. The seeds are tiny, round and can be nearly white or pale in colour. The kernel shape of the millets also differs slightly with varied types. It is an important crop in Asia and Africa. Millets in India, are a popular ingredient during...
      • vrat ke chawal
      1 pieces Carrot
      Carrot Carrot is a root vegetable. It is usually orange in color. When fresh, it has a crisp texture. Carrots can be eaten raw, chopped and boiled, fried or steamed or cooked in vegetables, stews, soups....
      • la zanahoria
      • Sal
      • gaajar
      1 pieces capsicum
      Also known as : bell pepper
      Capsicum is also known as bell pepper. It is a vibrant looking vegetable which comes in with red, yellow and green variations. It has a mild pepper taste is commonly grown worldwide and is used in salads, stews, stir-fry, baked or casserole....
      • pimiento
      • Sal
      • shimla mirch
        ( शिमला मिर्च)
      2 pieces Boiled Potato
      Boiled Potato Boiled potatoes are used as ingredient in many dishes such as mashed potatoes, pies and certain sauces. Dip the potatoes in water and boil it for 10-15 minutes in pressure cooker for further use....
        1 pieces Tomato
        Tomato Tomatoes have thin, smooth skin (which is candy red in color) with a juicy flesh and tangy aroma, flesh contains numerous soft, edible seeds. The color and shape vary considerably depending on the variety of tomatoes....
        • tomate
        • Sal
        • tamatar
        About The Chef
        Lives in : Jaipur India Entrepreneur by profession, writer by choice and food fanatic by accident.

        Vrat Ke Chawal (Swank rice/Barnyard grass )

        Recipe by


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        • Prep:
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        Swank ke chawal/Barnyard Grass or simply put, the kind of rice we consume during fasts are quite popular especially during Navratra (Hindu festival dedicated to Goddess Durga). This dish is one of the low fat options available from the list of "Vrat ka khaana" (Food consumed during fasts.)
        • Chop the vegetables longitudinally into comparatively chunky pieces.

        • Add cumin seeds to oil in a hot cooker followed by all the vegetables except potatoes. Saute the vegetables for about 1 minute.

        • Add salt, turmeric, chilli and coriander powder to the vegetables and mix well.

        • Add water 4 times more than the quantity of Swank Rice/Barnyard Grass. (1kt/cup rice will need 4 kt/cup water)

        • Add potatoes to the vegetables and add rice and water. Stir a little and close the lid of the pressure cooker.

        • Depending on the size of the cooker, a small pressure cooker would need about 6-7 whistles whereas a medium to large size pressure cooker would need about 3 whistles.

        • use full flame for all the above procedures.

        • After the whistles, take the pressure cooker off the flame and leave it till the steam is released. Serve hot with curd/raita (curd with mint or vegetables along with salt, pepper and cumin powder) .

        Recipe notes

        You can use any other vegetable of your choice as well in addition to the ones mentioned here.

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        Review by Aditya Bajaj Posted 27 Sep, 2014