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.

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Aval Paal Payasam

Thinai Payasam 4

Thinai Payasam

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Amaranth Payasam 2

Amaranth Khuskhus Payasam

Samai Arisi Payasam

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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

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Recipe Index

Amaranth Pancake

#AmaranthPancake or #AmaranthAdai :
#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 amarnath seeds or amaranth 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 .
To know more about the plant
Amaranth Plant

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

Yesterday, I came back fully loaded with Palak greens from local market. It would get spoiled in this hot Summer even if I store them in fridge. So I decided to prepare dinner using palak. This is how I made use of a good amount of greens yesterday.

Ingredients :
1/2 cup                                 whole wheat flour
1/2 cup                                 Amaranth flour
1/4 cup                                 Green gram flour
2 Tsp                                   Rice flour
1/2 Tsp                                 Salt
1/4 cup                                 Onion nicely chopped
1 cup                                    Palak nicely chopped
2 Tsp                                   Coriander leaves finely chopped
5 or 6                                   Curry leaves
Oil to make adai.

Method :
Take all the given flours in a wide mouthed vessel.
Mix well by adding a cup of water and prepare a slightly thick batter just like idly batter.
Now add onion and greens. Mix well.
Keep a tawa on a stove over medium flame.
Spread oil over the tawa.
Now place 2 ladle full of batter and spread using the back of the ladle.
Sprinkle oil along the rims of the adai and also over it.
Close with a lid.

When the adai turns to golden color along the rim flip the side to cook.

When both sides are done then transfer on to a plate.

Serve with Ginger chutney or coconut chutney or any chutney of your choice.

Note :
Green gram flour can be replaced with Besan [ Gram flour ].
Spinach or drum stick leaves can also be used instead of palak.



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Pumpkin Pancake

Amaranth Payasam

Amaranth Payasam 1

Arisi Roti

Kezhvaragu Adai

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Amaranth Neer Khozhukattai

#AmaranthCornNeerKozhukattai #AmaranthCornDumpling : #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.

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 green in color, some are green and red in the middle and some are full 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

Previously my trials were with amaranth seeds. This time I tried a recipe using amaranth flour.
The dish came out nicely and the taste was too good.
Here come the method of making dumpling - neer kozhukattai using amaranth flour.

Ingredients :
1/4 cup                                       Amaranth flour
1/ Tbsp                                       Rice flour
1 Tbsp                                       Broken corn ( maize )
1 Tbsp                                        Oats
2 Tbsp                                        Coconut scrap
1/2 Tsp                                       Salt ( adjust )

1 Tsp                                          Onion nicely chopped
1 Tsp                                          Carrot grated ( optional )
1 Tsp                                           Green peas ( optional )
1 or 2                                          Mushrooms ( optional )
A small amount of curry leaves and coriander leaves.

To Temper :
1/2 Tsp                                       Mustard seeds
1/2 Tsp                                       Cumin
1 or 2                                          Red chilly
2 pinches                                     Asafoetida powder

Method :
Mix the flours, broken corn, coconut scrap and salt with lukewarm 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.
Now add balls into boiling water slowly. The balls settle at the bottom.

Do not disturb the balls for a while.
After some time balls slowly come to the upper surface of the boiling water.

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 a porridge. 
Do not throw away this porridge. It can be consumed either with salt or jaggery.

Now keep a kadai on stove with 1/2 Tsp of oil.
Splutter mustard and cumin seeds.
Then add broken pieces of red chilly.
At this stage add curry leaves, coriander leaves and onion and saute for a few seconds.
Then add all the vegetables and enough salt.
Saute for a few minutes. Now add the prepared dumplings and stir well. Saute for some more seconds on high flame.Turn off the stove and transfer into a serving bowl.




Tasty spicy amaranth kozhukattai [ dumpling ] ready!!



You may 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