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 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

Amaranth Seeds Payasam 1

#AmaranthPayasam 1 : #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 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 .

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 let me present the method of preparing payasam using amaranth seeds.

Amaranth

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 :
Soak amaranth in water for 3/4 to 1 hour.

Grind into a very nice paste using mixer grinder.
Mix this with milk and add a pinch of salt.
Keep on slow flame and keep stirring continuously.
Otherwise it will get stuck to the bottom.

In another burner dissolve jaggery in 1/4 cup of water and filter.
Again keep the jaggery mixed water on slow flame.

Allow to boil for 3 minutes and then switch off.

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 garnishing with almond shavings.

mm.... tasty tasty amaranth payasam!!...








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