Amaranth-Javvarisi-Payasam

#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.

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.

You might like to try

Aval Paal Payasam

Thinai Payasam 4

Thinai Payasam

Samai coconut Payasam

Amaranth Payasam 2

Amaranth Khuskhus Payasam

Samai Arisi Payasam

For variety of Dishes

Recipe Index

Amaranth-Urundai

#AmaranthUrundai #AmaranthBalls : #Amaranth  is a leafy vegetable 
( greens ) and its seed is also known as amaranth. Amaranth is nothing but widely used leafy vegetable called Thandu keerai or Mulai keerai in Tamil. The seeds of these plants are called #amarnathSeeds or simply #amaranth in Tamil. It is called #RajkirKara in Chhattisgarh. Amaranth seed is beneficial to people with hypertension, cardiovascular disease.


Source : http://en.wikipedia.org/wiki/Amaranth

Just like puffed rice, #PuffedAmaranth is also available in the market. I have used #PuffedAmaranth here to prepare a tasty yummy sweet. 

Ingredients :
1 cup	Puffed Amaranth
2 Tsp	Ground nut roasted and split
3/4 cup	Jaggery
1/4 Tsp	Cardamom powder [ optional ]

Method :
Smash jaggery with a stone to break it into small pieces.
Put in a vessel and add 1/3 cup of water.
Heat on a stove over medium flame.
Stir well to dissolve the jaggery in water.
Turn off the stove once it dissolves completely.
Strain through a filter to remove impurities.

Take the strained jaggery mixed water in another vessel and heat over medium flame.
After some time a nice aroma of jaggery comes out.

To check the consistency of the jaggery syrup pour a few drops of boiling jaggery syrup into a bowl containing water.
If it forms a ball inside the water and does not dissipate in water then its at the right consistency.
The syrup ball thus formed makes tang sound if it hits at the sides of the bowl.

Now switch off the stove and add puffed amaranth & groundnut.
Mix well.
Dust hand with rice flour and make balls.
Store in a dry container with lid.
Enjoy!!

It can be stored for 10 days to a month.

Some more interesting recipes you might like to try

Payatham Paruppu Urundai

Flax Urundai

Amaranth Ragi Chikki

Rawa [ Sooji ] Urundai

Karthigai Aval Pori

Amaranth Neer Kozhukattai

#AmaranthDumpling : #Dumpling is known as #Kozhukattai in Tamil. Dumplings are either steam cooked or cooked in boiling water.
This one is done in boiling water. I have already done Amaranth Neer Kozhukattai in combination with broken maize [ corn ]. This time tried with amaranth flour, amaranth seeds and rice flour.

Amaranth  is a leafy vegetable ( greens ) and its seed is also known as amaranth. Amaranth is nothing but widely used leafy vegetable called Thandu keerai or Mulai keerai in Tamil. The seeds of these plants are called amarnath seeds or simply amaranth in Tamil. It is called Rajkir Kara in Chhattisgarh.

Amaranth Seeds

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

Now coming back to the preparation.

Ingredients :
1/3 cup                                       Rice flour
1/3 cup                                       Amaranth flour
1 Tbsp                                       Amaranth seeds
1/3 cup                                       Coconut scrap
1/2 Tsp                                       Salt

To Saute :
1/4 cup                                        Palak nicely chopped
2 Tsp                                           Coconut scrap

To Temper :
1/2 Tsp                                       Mustard seeds
1/2 Tsp                                       Cumin
1 or 2                                          Red chilly
2 pinches                                     Asafoetida powder
1 Tsp                                          Gingelly oil [ til / sesame oil ]



Method :
Soak Amaranth seeds for 45 minutes.
After 45 minutes drain the water and keep aside.
Now mix the flours, soaked amaranth seeds, coconut scrap, salt adding little water.
Make a tight dough.
Using both the hands roll the dough into small balls.

Boil a cup of water in a vessel on high flame.
When water starts boiling reduce the flame to SIM.
Then add balls into boiling water slowly. The balls settle at the bottom.

Do not disturb the balls for 2 - 3 minutes.
After that balls slowly come to the upper surface of the boiling water.
Stir with a ladle and take care not to break the balls.

Let it simmer for 8 to 10 minutes.
Check whether the balls are cooked well.
Transfer the cooked amaranth balls into a bowl.

The water used for cooking the dumplings would have turned into porridge. 
Do not throw away this porridge. It can be consumed either with salt or jaggery.

Now heat a kadai on a stove with 1/2 Tsp of oil.
Splutter mustard and cumin seeds.
Then add broken pieces of red chilly.
Now add chopped palak and saute for 2 minutes.
Then add enough salt and saute for a few seconds.
Add dumplings and mix well.
Finally add 2 Tsp of coconut scrap and saute for a minute.

Transfer into a serving bowl.

You may also like to try

Amaranth Khasa Khasaa Payasam

Amaranth Payasam

Amaranth Neer Kozhukattai 1

Amaranth pancake

Amaranth ragi chikki

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

Amaranth Dumpling

#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

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

Modhakam sweet

sweet pidi kozhukattai

Broken maize dumpling

Rice dumpling

Modhakam - spicy

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

Amaranth Seeds Payasam 2

#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

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.

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

Aval Paal Payasam

Thinai Payasam 4

Thinai Payasam

Samai coconut Payasam

Samai Arisi Payasam

Amaranth Payasam 1

Amaranth Khuskhus Payasam

For variety of Dishes

Recipe Index