#AmaranthPayasam 2 ; #Amaranth is a leafy vegetable ( greens ) and a seed. Amaranth is nothing but widely used leafy vegetable called Thandu keerai or Mulai keerai in Tamil. The seeds are called #AmarnathSeeds or #amaranth or #Amarantham in Tamil. It is called Rajkir Kara in Chhattisgarh.
There are many varieties of amaranth. Some are cultivated 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. 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 .
Amaranth seeds contain lysine, an essential amino acid, limited in other grains or plant sources. Amaranth too is limited in some essential amino acids, such as leucine; and threonine; Amaranth seeds are therefore promising complement to common grains such as wheat germ, oats, corn because these common grains are abundant sources of essential amino acids found to be limited in amaranth.
Source : http://en.wikipedia.org/wiki/Amaranth
Here let me present another method of preparing payasam using amaranth seeds.
There are many varieties of amaranth. Some are cultivated 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. 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 .
Amaranth seeds contain lysine, an essential amino acid, limited in other grains or plant sources. Amaranth too is limited in some essential amino acids, such as leucine; and threonine; Amaranth seeds are therefore promising complement to common grains such as wheat germ, oats, corn because these common grains are abundant sources of essential amino acids found to be limited in amaranth.
Source : http://en.wikipedia.org/wiki/Amaranth
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| Amaranth |
Here let me present another method of preparing payasam using amaranth seeds.
Ingredients :
1 Tbsp Amaranth or Amarnath seeds
1 pinch Salt
1/2 cup Milk
1/4 cup Jaggery ( adjust )
4 Almonds, grate
Small amount of Maze [ Jathi pathiri ] or Nutmeg [ Jathikkai ]
Method :
Take amaranth in a small vessel and add 1/2 cup of water.
Pressure cook for 3 whistles and 5 minutes at SIM.
Keep aside.
In another burner dissolve jaggery in 1/4 cup of water and filter.
Again keep the jaggery mixed water on slow flame.
Allow it to simmer for 3 minutes and then switch off.
Now boil milk in a vessel and add cooked amaranth and a pinch of salt.
Keep on slow flame and keep stirring continuously.
Otherwise it sticks to the bottom.
When the milk and amaranth mixture becomes shiny and comes to porridge consistency, switch off the stove.
Now add jaggery dissolved water and powdered nutmeg or maze.
Mix well.
Serve hot or cold garnished with almond shavings.
This payasam is even more tastier than the other method where the payasam is prepared with soaked and ground amaranth. The cooked amaranth seeds look like shiny pearls floating in jaggery mixed milk.
Try it out once!!
You might like to try
For variety of Dishes
Recipe Index
1 Tbsp Amaranth or Amarnath seeds
1 pinch Salt
1/2 cup Milk
1/4 cup Jaggery ( adjust )
4 Almonds, grate
Small amount of Maze [ Jathi pathiri ] or Nutmeg [ Jathikkai ]
Method :
Take amaranth in a small vessel and add 1/2 cup of water.
Pressure cook for 3 whistles and 5 minutes at SIM.
Keep aside.
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| Amaranth Cooked |
In another burner dissolve jaggery in 1/4 cup of water and filter.
Again keep the jaggery mixed water on slow flame.
Allow it to simmer for 3 minutes and then switch off.
Now boil milk in a vessel and add cooked amaranth and a pinch of salt.
Keep on slow flame and keep stirring continuously.
Otherwise it sticks to the bottom.
When the milk and amaranth mixture becomes shiny and comes to porridge consistency, switch off the stove.
Now add jaggery dissolved water and powdered nutmeg or maze.
Mix well.
Serve hot or cold garnished with almond shavings.
This payasam is even more tastier than the other method where the payasam is prepared with soaked and ground amaranth. The cooked amaranth seeds look like shiny pearls floating in jaggery mixed milk.
Try it out once!!
You might like to try
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For variety of Dishes
Recipe Index
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