#AmaranthJavvarisiPayasam - #AmaranthSagoPayasam :
#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
I have added a small quantity of Javvarisi [ Sago ] with Amaranth to prepare a tasty payasam. Javvarisi makes payasam tastier and also gives better porridge consistency to the payasam.
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
I have added a small quantity of Javvarisi [ Sago ] with Amaranth to prepare a tasty payasam. Javvarisi makes payasam tastier and also gives better porridge consistency to the payasam.
Cooking Time : 15 - 20 minutes
quantity made : 1 1/2 Cup approx.
| Ingredients : | |
|---|---|
| 1/4 Cup | Amaranth seeds |
| 1 Tbsp | Javvarisi [ Sago ] |
| 1/3 Cup | Sugar [ Adjust ] |
| 1 pinch | Salt |
| 1 1/2 Cup | Milk |
| 2 - 3 | Cardamom powdered |
| 1 Tsp | Almond shavings |
 |
| Amaranth |
Method :
Take a pressure cooker with a cup of water.
Take Amaranth seeds & Javvarisi [ Sago ] in a small vessel and add 3/4 cup of water.
Keep the vessel inside the pressure cooker.
Close the pressure cooker with its lid and put the weight on.
Pressure cook on HIGH flame for a whistle and reduce to SIM and cook for 8 minutes.
Turn off the stove and wait till it ran out of steam.
Take out the vessel and set aside.
Take a big vessel and add milk.
Heat the vessel on a stove over medium flame.
Add cooked amaranth and javvarisi mixture and a pinch of salt once the milk begins to boil.
Let it simmer for 7 - 8 minutes or till it attains porridge consistency.
Now add sugar and mix well.
Let it be on slow flame for another 3 - 4 minutes.
Finally add powdered cardamom and mix well.
Turn off the stove.
Pour into serving bowl.
Garnish with almond shavings.
Relish with any savory of your choice.
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