#AmaranthKozhukattai #AmaranthDumling : #Amaranth is a leafy vegetable ( greens ) and also refers to its seed. Amaranth is nothing but widely used leafy vegetable called Thandu keerai or Mulai keerai in Tamil. The seeds are called amarnath seeds or amaranth in Tamil. It is called Rajkir Kara in Chhattisgarh.
There are many varieties of amaranth. Some are cultivated for food and some are grown as ornamental plants and some grow in wild. The leaves of some amaranth are in green in color, some are green and red in the middle and fully red in color. The whole plant is edible. The leaves are used as leafy vegetable, the stem is also cooked and the seeds are also used to make dishes. Even the white roots are cleaned, peeled and used in the preparation of sambar. Some amaranth flowers are strikingly beautiful and red in color and which produce lots of seeds. All the seeds are edible whether its cultivated or garden or wild varieties .
To know more about the plant
Amaranth Plant
Several studies have shown that like oats, amaranth seed or oil may be of benefit for those with hypertension and cardiovascular disease; regular consumption reduces blood pressure and cholesterol levels, while improving antioxidant status and some immune parameters
Source : http://en.wikipedia.org/wiki/Amaranth
Ingredients :
1/4 cup Amaranth
1/4 cup Rice Flour
1/4 cup Oats soft
1/4 cup Coconut scrap
1/2 Tsp Salt
To Temper :
1 Tsp Mustard
1 Tsp Black gram [ urad dal ]
2 Tsp Bengal gram [ channa dal ]
3 Tsp Pea nut [ ground nut ]
1 or 2 Red chilly, break into small pieces
10 or 12 Curry leaves
1/4 Tsp Asafoetida powder
2 Tsp Oil
Method :
Mix all the given ingredients by adding enough water.
Make a slightly thick dough.
Allow it to stand for half an hour.
After half an hour keep a kadai over a slow flame.
Crackle mustard seeds and then add red chilly pieces & all the dals.
Roast them until golden color.
Then add curry leaves and asafoetida powder.
Turn off the stove and transfer onto the dough.
Mix well.
Now keep Idly maker with three cups of water on the stove.
Turn ON the stove and heat over a medium flame.
Grease the pits of idly plate with oil.
Now make dumplings and arrange over the greased idly plate.
Steam cook for 10 to 12 minutes or till its done.
Serve hot with coconut chutney
or any chutney of your choice.
It also tastes good without any side dish.
I felt that this dumpling is very tasty compared to all that I have prepared so far!!
You might also like to try
Ideas for Breakfast and Dinner
Tiffin Recipes
Tasty accompaniments for Tiffin and Rice
Chutney Recipes
For lots of ideas for variety of dishes
Recipe Index
There are many varieties of amaranth. Some are cultivated for food and some are grown as ornamental plants and some grow in wild. The leaves of some amaranth are in green in color, some are green and red in the middle and fully red in color. The whole plant is edible. The leaves are used as leafy vegetable, the stem is also cooked and the seeds are also used to make dishes. Even the white roots are cleaned, peeled and used in the preparation of sambar. Some amaranth flowers are strikingly beautiful and red in color and which produce lots of seeds. All the seeds are edible whether its cultivated or garden or wild varieties .
To know more about the plant
Amaranth Plant
Several studies have shown that like oats, amaranth seed or oil may be of benefit for those with hypertension and cardiovascular disease; regular consumption reduces blood pressure and cholesterol levels, while improving antioxidant status and some immune parameters
Source : http://en.wikipedia.org/wiki/Amaranth
Here we will see the preparation of dumpling using this seed.
Ingredients :
1/4 cup Amaranth
1/4 cup Rice Flour
1/4 cup Oats soft
1/4 cup Coconut scrap
1/2 Tsp Salt
To Temper :
1 Tsp Mustard
1 Tsp Black gram [ urad dal ]
2 Tsp Bengal gram [ channa dal ]
3 Tsp Pea nut [ ground nut ]
1 or 2 Red chilly, break into small pieces
10 or 12 Curry leaves
1/4 Tsp Asafoetida powder
2 Tsp Oil
Method :
Mix all the given ingredients by adding enough water.
Make a slightly thick dough.
Allow it to stand for half an hour.
After half an hour keep a kadai over a slow flame.
Crackle mustard seeds and then add red chilly pieces & all the dals.
Roast them until golden color.
Then add curry leaves and asafoetida powder.
Turn off the stove and transfer onto the dough.
Mix well.
Now keep Idly maker with three cups of water on the stove.
Turn ON the stove and heat over a medium flame.
Grease the pits of idly plate with oil.
Now make dumplings and arrange over the greased idly plate.
Steam cook for 10 to 12 minutes or till its done.
Serve hot with coconut chutney
or any chutney of your choice.
It also tastes good without any side dish.
I felt that this dumpling is very tasty compared to all that I have prepared so far!!
You might also like to try
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Ideas for Breakfast and Dinner
Tiffin Recipes
Tasty accompaniments for Tiffin and Rice
Chutney Recipes
For lots of ideas for variety of dishes
Recipe Index
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