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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Recipe Index

Quinoa_Conjee

#QuinoaConjee #QuinoaKanji #QuinoaSoup :

#Quinoa is a pseudocereal as the edible seeds are obtained from a flowering plant and not from grass. The scientific name is Chenopodium quinoa. It is a flowering plant belongs to Amaranth family.

Quinoa is gluten free and high in Protein.
The edible seeds are rich in protein, dietary fiber, B Vitamins and dietary minerals in amount greater than other cereals.

A cup of Quinoa gives twice the amount of Protein and 5 g more fiber than the same amount of Rice.

100 gms of uncooked Quinoa contains 14.1 gms of protein [ 20% of daily value DV ], folate 184 ug [ 46 % of DV and higher amount of dietary minerals like Magnesium 197 mg [ 55% ], Manganese 2 mg [ 95 % ], Zinc 3.1 mg [ 33 % ], and Phosphorus 457 mg [ 65 % ].

100 gms of cooked Quinoa is rich source of Manganese and Phosphorus [ 30 % and 22 % respectively ], moderate source of dietary fiber [10 - 19 %],
folate, Iron and Zinc [ 11% of DV each ].

To know more on Quinoa

Cooking Time             : 20 - 25 minutes
Quantity prepared       : 2 Cups Approx.

Ingredients :
1/4 Cup	Quinoa
1 Tbsp	Small onion chopped
2 pods	Garlic chopped
1 Tbsp	Carrot chopped
2 Tbsp	Banana stem chopped
1 Tbsp	Tender Yellow pumpkin chopped
1/ Tsp	Coriander leaves chopped
1/2 Tsp	crushed Black pepper
1/2 Tsp	Salt [ adjust ]

Method :
Take 2 cups of water in a wide mouthed big vessel.
Heat on a stove over high flame.
Now wash quinoa twice and drain water completely.
Put into the hot water in the vessel on the stove.

When it starts boiling reduce the flame and allow to simmer.
It takes around 15 to 20 minutes to cook quinoa soft and fluffy.
Stir once in a while at regular intervals

When quinoa becomes soft and fluffy, add chopped onion, garlic and carrot.
Stir well and allow to simmer for 2 minutes.
Then add chopped tender yellow pumpkin and banana stem.
Add salt also and mix well.
Let it simmer for two more minutes.
Turn off the stove and transfer prepared Conjee into a serving bowl.
Top it with crushed pepper and coriander leaves.

Serve hot with any pickle

or pudina chutney.

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Kuthiraivaali Venthaya Kanji

Amaranth - Buckwheat Payasam

Papaya Soup

Kezhvaragu koozh [ Finger millet gruel ]

Kambu koozh [ pearl millet gruel ]

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Preserves

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Ideas for dishes from Edible seeds

Edible seeds Recipes

Amaranth-Kuzhi-Paniyaram-with-Venthayakeerai

#AmaranthKuzhiPaniyaramwithVenthayakeerai : #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 or amarantham in Tamil. It is called #Rajgira Kara in Chhattisgarh.

Several studies have shown that like oats amaranth seed may be of benefit for those with hypertension and cardiovascular disease. Regular consumption of Amaranth reduces blood pressure and cholesterol levels, and also improves antioxidant status & immune parameters.

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

We have already seen a kuzhi paniyaram recipe with amaranth. We have done it with amaranth seeds. But here amaranth flour is used. Even though the method of preparation is more or less similar the taste and texture differs significantly between them.

Pre planning                    : one hour before
Preparation time              : 10 -15 mins
Cooking time                   : 8 - 10 mins/batch
No. of paniyarams           : 12 - 15 approx.,

Ingredients :
1 cup	Idly Maavu [ Idly Batter ]
1/4 cup	Amaranth Flour
1/4 cup	Rawa [ sooji ]
1/8 cup	Sego [ Javvarisi ]
1/8 cup	Buckwheat Flour [ optional ]
3/4 Tsp	Salt
To Saute :
1/4 cup	Fenugreek leaves
1	Onion, chop nicely
1 or 2	Green chilly, chop nicely
7 to 10	Curry leaves, chop nicely
3 Tsp	Coriander leaves chopped
3 Tsp	Carrot grated
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
2 Tsp	Gram dhal
1/4 Tsp	Asafoetida powder

Oil to make kuzhi paniyaram.

Method :

Soak sego [ javvarisi ] in water an hour before start preparing batter for kuzhi paniyaram.

Soak rawa in 1/4 cup of water for 15 minutes before starting to make batter.

Grind soaked sego in a mixer and add into the vessel containing soaked rawa.
Then add idly batter, amaranth flour, buckwheat flur and salt.
Mix well. Keep aside for half an hour.

After half an hour heat kuzhi paniyara kal on a stove over medium flame.
Heat a kadai on another burner over medium flame with oil.

Crackle mustard seeds and then add dhals.
Then add asafoetida, curry leaves, green chilly and onion.
Saute until onion becomes transparent.

Now add fenugreek leaves and coriander leaves.
Saute for half a minute and transfer into the batter and mix well.

Now the batter is ready.
The kuzhi paniyara kal would have become hot.

Pour 1/4 Tsp of oil in each pit.
Half fill each pit with batter.

Sprinkle oil over the kuzhipaniyaram.
Turn upside down using a spoon once the rims become golden color.

Cook until both sides turn golden color.
Transfer into a serving vessel.

Again grease the pit and pour batter to make one more set of kuzhi paniyaram.

Healthy and tasty amaranth kuzhi paniyaram is ready!!
Serve hot with tomato chutney or Pudhina Chutney.

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Tiffin Varieties

Amaranth-Ragi-Chikki

#AmaranthRagiChikki #AmaranthRagiMittai : So far we have seen recipes done with #amaranthseeds . But here #puffedamaranthseeds and #ragiflakes have been used in the preparation of  #chikki [ #mittai ].
Lets see the preparation.

Ingredients :
1 cup	Puffed Amaranth
1/4 cup	Ragi Flakes
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.

Pour 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 the right consistency.
The ball thus formed makes tang sound if it hits at the sides of the bowl.

Add puffed amaranth, ragi flakes and cardamom powder into the jaggery syrup.

Mix well and immediately transfer onto a plate dusted with rice flour.
Spread evenly and then slice it using a knife.

Or make balls after dusting hands with rice flour.




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vengaya vadavam

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Variety of Dishes - Recipe Index