| |
| 13. Panivaragu (Varai / Bhagar) Upama |
| Ingredients |
Amount |
| Panivaragu Vari Tandul |
½ katori |
| Oil |
1 tsp (5 g) |
| Jeera / Cumin |
1 tsp (5 g) |
| Green chillies, chopped fine |
1-2 |
| Potato small (Boiled and grated)* |
10 g |
| Chopped green coriander |
½ tsp |
| Ginger paste |
½ tsp |
| Boiling water |
2 cup (300 ml) |
| Salt |
As per doctors recommendation |
| Sugar* |
1 tsp (2.5 g) |
|
 |
| |
|
| Method |
| |
Heat the ghee in a kadhai. |
| |
When hot put on the cumin and green chillies. Sauté for a few seconds. While the cumin splutters add grated potato (Optional) sugar and salt. Stir well. |
| |
Add boiling water and panivaragu. Stir well. Cover tight and cook on low heat till the water has almost been completely absorbed. |
| |
Garnish with green coriander and serve hot. |
| |
Serve hot with dahi. |
| |
| Serving - 3 Portion |
| Nutritive Value |
| Serving |
Energy
(kcal) |
Protein
(g) |
CH0
(g) |
Fat
(g) |
Na
(mg) |
K
(mg) |
Phos
(mg) |
Iron
(mg) |
Ca
(mg) |
| 1 portion |
80.0 |
2.6 |
15.03 |
1.9 |
2.6 |
35.6 |
44.94 |
0.2 |
7.5 |
| |
Suitable for occasional use for renal failure patients with controlled serum K (Potassium) levels. |
| |
Suitable for patients with Diabetes. |
| * Should be avoided by diabetics. |
| Ingredient |
Hindi name |
Ingredient |
Hindi name |
| Sago |
Sabudana |
Green peas |
Matar |
| Panivaragu |
Vari / bhagar |
Pumpkin |
Kaddu |
| Rice flake |
Chewara |
Fenugreek leaves |
Methi sag |
| Rice flour |
Chawal ka atta |
Bottle gourd |
Lowki |
| Semolina |
Sooji |
Cumin seed |
Jeera / Jira |
| Rice parboiled |
Usnachawal |
Coriander leaves |
Hara dhaniya |
| Refined flour |
Maida |
Curry leaves |
Gandhela |
| Oats |
Oats |
Mustard |
Sarso |
| Jawar flour |
Jaur ka atta |
Asafoetida |
Hing |
| Wheat flour |
Atta |
Turmeric |
Haldi |
| Potato |
Alu |
Dry mango powder |
Amchoor |
| Onion |
Pyaz |
Butter milk |
Chas |
| Capsicum |
Sagiya mirch |
Ginger |
Adrak |
| Cabbage |
Band gobi |
Garlic |
Lehsan |
| Cauliflower |
Phul gobi |
Chillies |
Mirch |
|
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