Tag Archives: Amaranth

Amaranth Leaves Sandwich

6 Jun

amaranth_sandwich
Amaranth Leaves Sandwich.

Amaranth leaves are washed and chopped up. They are then mixed with yogurt and spices. The mixture is spread on a toasted bread and layered with sliced onion and tomato. Serve amaranth leaves sandwich immediately.
Makes: a Serving of Amaranth Leaves Sandwich.

Ingredients:

Amaranth Leaves a Handful
Wheat Bread 2 Slices
Plain Yogurt 4 Tbsps
Tomato 1 small
Onion 1/2
Green Chile 1 Small (optional)
Red Chili Powder few Pinches
Salt to Taste

Method of preparation:

Wash and finely chop the amaranth leaves.
Mix together yogurt, amaranth leaves, green chiles and salt.
Wash and slice the tomato.
Peel and slice the onion.
Remove stem, wash and finely chop the green chile.

Toast the bread in a toaster or on a flat pan till it turns golden brown and crisp.
Apply ghee to the bread and sprinkle salt and red chile powder on one side to taste.

To prepare the sandwich, layer each bread slice with few spoons of prepared amaranth leaves yogurt mixture.
Layer the sandwich with onion slices and tomato slices and sprinkle a pinch of salt on top.
Cover with the other bread slice with amaranth yogurt mixture and cut the sandwich diagonally.
Serve amaranth leaves sandwich immediately.
Notes: Make sure not to leave the sandwich for long once prepared.

Suggestions: Add more yogurt amaranth mixture depending on your preference.
Variations: Avoid green chiles and add a pinch of black pepper powder instead to the yogurt.
Other Names: Amaranth Leaves Sandwich.

Amaranth with Chickpeas

27 May

amaranth_chickpeas
Thotakura Senagala Kura.

Amaranth Leaves / Thotakura is chopped up and cooked in oil along with spices. Cooked chickpeas are crushed up and added to the amaranth leaves. Serve amaranth leaves with chickpeas over steamed rice or with chapathi.
Makes: around 4 Servings of Amaranth with Chickpeas.

Ingredients:

Amaranth Leaves 2 Cups Packed
Chickpeas 1 Cup
Green Chiles 1
Red Chili Powder 1/4 tsp
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Boil chickpeas till soft and lightly crush them.
Wash and finely chop amaranth leaves.
Remove stem, wash and finely chop the green chile.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped amaranth leaves and green chiles.
Fry for a minute, add half a cup of water, crushed chickpeas, red chili powder, turmeric powder and salt.
Cook covered on low flame till amaranth leaves are soft.
Remove amaranth leaves with chickpeas from heat and serve with steamed rice or with chapathi.
Notes: Make sure amaranth leaves and chickpeas are cooked well.

Suggestions: If any of the ingredients are not cooked well, put it back on heat and cook covered on low flame till done.
Variations: You can also add a splash of lemon juice for freshness.
Other Names: Amaranth with Chickpeas, Thotakura Senagala Kura.

Amaranth Leaves Rasam

30 Apr

amaranth_rasam
Thotakura Rasam.

Amaranth leaves / Thota kura / Chauli is finely chopped and cooked along with tomato and green chiles in lots of water. The rasam is also flavored with rasam powder. Check the recipe for rasam powder here. Serve quick and delicious amaranth leaves rasam with steamed rice and dollop of ghee.
Makes: around 4 Servings of Amaranth Leaves Rasam.

Ingredients:

Amaranth Leaves 2 Cups Packed
Green Chiles 1
Tomato 1 Large
Tamarind 1 inch Piece
Rasam Powder 1/4 tsp
Turmeric Powder a Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, discard hard stems and finely chop amaranth leaves.
Wash and finely chop the tomato.
Remove stem, wash and slice the green chile.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, amaranth leaves, tomato, tamarind, turmeric powder and salt.
Stir fry for a minute, add 3 cups of water and bring it to a boil.
When amaranth leaves change color and tomato turns soft, add rasam powder.
Adjust the consistency of amaranth leaves rasam with water if required and boil for another 3 – 5 minutes.
Remove amaranth leaves rasam from heat and serve with steamed rice and dollop of ghee.
Notes: Make sure amaranth leaves is cooked well before removing the rasam from heat.

Suggestions: You can also add the talimpu as a final step rather than making it as a first step in the cooking process.
Variations: Garlic pods can also be added to the talimpu for flavor.
Other Names: Amaranth Leaves Rasam.

Amaranth Leaves Tomato Dal

27 Apr

amaranth_tomato_dal
Thotakura Tomato Pappu.

Amaranth leaves/ thotakura is finely chopped and cooked in tempered oil along with tomato. Toor dal is pressure cooked till soft and whole and added to the amaranth leaves mixture to finish the dal. Serve amaranth leaves tomato dal with steamed rice and crispy papad.
Makes: around 4 Servings of Amaranth Leaves Tomato Dal.

Ingredients:

Amaranth Leaves / Chinese Spinach 2 Cups Packed
Toor Dal 1 Cup
Tomato 1
Green Chiles 2 -3
Turmeric Powder 1/4 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash toor dal under water and pressure cook in 2 cups of water for 3 whistles.
Alternatively, let the toor dal boil in enough water till it is completely cooked and soft.

Remove hard stems, pluck, thoroughly wash and roughly chop amaranth leaves.
Wash and finely chop tomato.
Remove stems, wash and slice the green chiles.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, tomato, chopped amaranth leaves, turmeric powder and salt.
Add a cup of water and cook covered till amaranth leaves turn soft and change color.
Stir in cooked toor dal and boil the dal for another 5 minutes on low flame.
Serve amaranth leaves tomato dal with steamed rice and crispy papad.
Notes: Make sure amaranth leaves are cooked well before adding the dal.

Suggestions: If amaranth leaves are not cooked well, add more water if required and cook covered till done.
Variations: You can also add a small piece of tamarind to the dal if tomato is not sour enough.
Other Names: Amaranth Leaves Tomato Dal, Thotakura Tomato Pappu.

Eggplant with Amaranth Leaves

20 Jan

vankaya_thotakura
Thotakura Vankaya Kura.

Indian baby eggplants are paired with amaranth leaves in this simple recipe. Eggplants are sliced or finely chopped according to one’s preference. Chopped eggplant is cooked in tempered oil along with amaranth leaves till soft. The mushier version of this curry is prepared by adding more water during cooking process.
Makes: around 4 Servings of Eggplant with Amaranth Leaves.

Ingredients:

Amaranth Leaves 2 Cups packed
Baby Eggplant 5 – 8
Green Chiles 3 – 4
Ginger 1 – 2 inch piece
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Oil 2 tsps

Method of preparation:

Separate amaranth leaves from stems, wash and roughly chop them (around 2 cups packed).
Wash, remove stems and slice the eggplants into 4 – 6 pieces.
Remove stems, wash and finely chop green chiles.
Peel and thoroughly mince the ginger.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add eggplants, ginger and green chiles.
Cook covered on medium flame until eggplant turns soft. Sprinkle a tbsp of water if necessary while doing so.
Once eggplant is soft, add chopped amaranth leaves, turmeric powder and salt.
Cook covered on low flame until amaranth wilts and turns soft.
Stir fry for a minute or two and remove from heat.
Serve eggplant with amaranth leaves over steamed rice or roti.
Notes: Make sure amaranth leaves and eggplants are cooked well.

Suggestions: If amaranth leaves or eggplant feels raw, put them back on heat and cook covered on low flame with few splashes of water till done.
Variations: Chop eggplants into small pieces and cook for longer time or until they become almost mushy. Add half a tsp of red chile powder at end for extra spice.
Other Names: Amaranth Brinjal Curry, Thotakura Vankaya Kura.