It is very healthy. As the mustards splutter, add finely chopped garlic pods. Include any leafy vegetable every day in your meals for good health. Keep it aside. Oh man! Add salt, jaggery and turmeric powder. Best side dish with rice or rice-rasam. It is one of the best leafy vegetables. Add some black pepper to taste. Directions. Add the ground paste and stir fry for 5-6 mts. 3 cups chopped leaves and tender stems of Amaranth (Chau Lai/Thotakoora)-Easily available in Indian Stores 1 … Turn to heat to medium high on the hob.Then add the white part of spring onion. This indeed is a healthy green vegetable combined with potatoes is best to relish nutritious food at your home with family. Amaranth are available to buy from Asian grocers. However, these amaranth that I grew is a much different variety with a more crunch on its leaves and less subtle of that particular taste. It is very flavorful and vibrant in its color too. These leaves are strongly recommended for healthy growth and functioning of body. Its very easy and can be completed in very less time. Extract it's thick juice discarding the residue. Cook Time: 15 minutes. Friday Recipe: Amaranth (or Quinoa) Stir-Fry. Put off the flame. Maker of clothes, recipes, natural fabric dyeing, Gardener of veg, fruit and flowers. Xx. Among the many varieties available there, the most popular ones are the green, purple, and multicolor varieties. Serves: 2. Add 1 tablespoon of amaranth and cook, stirring constantly with a wooden spoon, for 10 to 15 seconds or until most of the seeds have popped and turned white. Stir fry for 1 minute then add the finely chopped garlic and thinly sliced ginger. Amaranth is called as Thotakura in Telugu. Transfer to a bowl and continue cooking … The greens would leave enough water to cook. It gets cooked fast with just little water, volume too reduces when cooked. Fry till it becomes fragrant but not burn. Add the cooked Kadai Paruppu/Bengal gram and stir well. Slice the spring onions. It contains iron, vitamin A. Do not add excess water to cook the leaves. Then add chopped red amaranth leaves and little(1/4 cup) water. Red amaranth leaves stir fry is ready. In Malay it is called bayam. To make the stir fry more spicy, add few green chillies. The Thandu Keerai Poriyal Recipe is a wholesome recipe made from In Chinese cuisine, amaranth (xiancai 苋菜) is used mainly in stir-fries and soups. To pop amaranth: Place heavy small skillet over high heat until very hot. Southeast Asian Amaranth Stir-Fry with Ginger Recipe on Food52 Amaranth Leaves Stir Fry With Toor Dal Recipe can serve with rice or roti. Mix well. Amaranth recipe gets a taste with the Toor dal. But I also get excited just because this Chinese Red Amaranth Stir Fry with Garlic is a delicious veggie side dish, and a super easy stir fry to make as a side dish to go with any Asian entree! Be liberal with your salt … Mulai Keerai is a type of slender amaranth leaves that’s used in lentils, mash and stir-fry. Ingredients. Add the fish sauce and rest of the green part of spring onions. Peel and slice the ginger in thin slices. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Reply. Cover tightly and simmer over low heat until until Amaranth is tender, about 15 minutes. Your blog is a breath of fresh air! Lal Shaak Bhaja is usually a stir fry made with the red amaranth leaves and some garlic and Chilli. Amaranth has a place in my heart as it brings back of childhood memories in Malaysia. Total Time: 35 minutes. Reduce the flame to medium. Wash the Thandu Keerai/Foxtail Amaranth twice in running water and let it soak in salted water for about ten mins. Stir well. In a pan, heat oil. Amaranth leaves stir fry. Shaag Bhaja: Amaranth Stir Fry. Add the onions and saute till transparent. OBSESSED! Stir in amaranth and return to a boil. It is the best South Indian Curry Recipe. It is very common to consume a variety of greens daily back home. sophie says: October 9, 2015 at 4:59 pm. Fry till it becomes fragrant but not burn. Cover and simmer for 35 minutes or until all water is absorbed, stirring occasionally. I have grown and harvested them Growing and harvesting amaranth. Amaranth leaves stir fry is a healthy and tasty dish to serve with roti or paratha. Stir in Seasoning mix (careful, the curry leaves will splatter). 11 thoughts on “ Garlic Dodo(amaranth) Stir-fry ” whisperywind says: October 9, 2015 at 4:27 pm. So don’t be surprise to find out that there is not much left after stir frying them. You can stir-fry the leaves with bamboo shoots, chicken, ham, or simply with garlic. Print. Here is a recipe on amaranth after harvesting amaranth in the garden recently Growing and harvesting amaranth. So glad you found me and that I was able to find you in return! Ingredients: *Big bunch of amaranth greens ( if stems are tender we can use them too in the recipe) *10-12 garlic cloves *2 medium red onions diced *2-3 green chillis *Indian spices for Thadkha ( turmeric, mustard seeds, cumin seeds , curry leaves, split chick peas and urad dal) I have used fish sauce to counteract the particular taste. As soon as it’s fragrant add the carrots and amaranth give them a good stir fry till the amaranth begins to wilt. Wash off the excess salt by rinsing the leaves, then cut the leaves into 2 cm thickness (if leaves are bigger). Add salt and turmeric pwd and saute further for a minute. Wash and soak the choraiya in water and salt for 15 minutes. This is a dish i will prepare often due to its benefits. Include this in your meal and make the meal wholesome. Include tender stems as well which gives maximum benefits of veggie. Take off heat Amaranth leaves Stir Fry is a very simple recipe with simple and minimum seasoning. Stir fry for 1 minute then add the finely chopped garlic and thinly sliced ginger. « Chana Lentil and Cucumber Salad | Kadale Bele Kosambari. WordPress. Wash and cut the carrot in small thin quarters. Do not skip rasam powder, that itself gives unique flavor and taste to the stirfry. These leaves are well known for the high content of Protein, Fiber and Folic acid and Vitamin A. Fry … Amaranth or Amaranthus Stir Fry / Dhantu Keerai Poriyal/ Thota Kura Vepudu / Dhantu Soppina Palya Amaranth leaves are one of the commonest available greens in any vegetable shops in India. Heat a wok/kadai adding all the seasoning ingredients in the order mentioned, let mustard seeds to pop up. 4-5 Cups washed & chopped Amaranth Leaves & soft stems; 1 Tablespoon oil; 1 Green Hot Pepper, Slit ; 2 Cloves Garlic, chopped; 1/2 … As soon as it’s fragrant add the carrots and amaranth give them a good stir fry till the amaranth begins to wilt. When the red amaranth leaves and stem are soft, include tamarind extract, rasam powder and grated coconut. Stir Tamarind, Rasam Powder and Coconut. Stir in Amaranth until coated with oil, then stir 1/4 cup Water and Jaggery mix. Home-grown Amaranth added to the speciality of this simple curry. Today is much needed rest day. Add the oil and swirl it around. Amaranth Stir Fry Adapted from My Home Tastes Amaranth Leaves – 2 bunches or packs,pick leaves and bright pink flower buds (drain then chop finely) Onion – 1 large/medium sized finely chopped Green chili – 2 sliced Curry leaves – 1 sprig Garlic – 2 cloves Mustard and Chana Harive soppina playa / Amaranth peanut stir fry ;Amaranth leaves are very good for health. Nasi lemak (Malaysian coconut spicy rice), Using amaranth as a fabric dye - Maker gardener, The advantages of using DSLR vs. smartphone - Maker gardener, Prawn and samphire stir fry at home - Maker gardener. Turn to heat to medium high on the hob.Then add the white part of spring onion. This particular Red Amaranth curry is a simple stir-fried dish that falls under the Poriyal (Tamil), Subzi (Hindi) or the Palya (Kannada) categories. After a minute, add salt, sugar and sesame oil stir until just wilted. Quickly add the garlic and the Chinese Amaranth greens, and stir constantly. Heat a wok/kadai adding all the seasoning ingredients in the order mentioned, let mustard seeds to … Prep Time: 20 minutes. Amaranth leaves Stir fry (Thotakura fry) This is a traditional recipe which i used to relish always. Fry until the raw smell is gone. Green leaves are very rich in fiber and eating this benefits us for easy digestion and good proteins. The same recipe can be made using any kind of greens and it works really well. Recipe with step by step pictures. Green amaranth leaves stir fry recipe. Give a quick stir and let it cook in low flame with lid covered. Soak tamarind in water enough to immerse it for about 15 minutes. Add required salt. Amaranth leaves is a very nutritious green leafy vegetable and a diabetic friendly too. Turn the heat off as it’s done. My mum use to stir fry them lots when I was young and I use to hate them as they do have a particular acquire taste. A sprinkle of dry posto seeds or bori adds the crunch to this dish. Finely chop the greens along with the stems. Add finely chopped greens. Heat oil, add the mustard seeds and once they splutter, add the cumin seeds, garlic flakes, red chillis, curry leaves and green chillis and saute for half a minute. Lower heat and place a flame deflector or heat diffuser under the pot. Wash thoroughly red amaranth leaves under tap water and chop them finely. Ingredients: Note: The amount will reduce to about 1/4 of the original fresh green amount. Washed and sliced the amaranth leaves into 2-3 com thick. Sometimes the red leaves are also stir fried with shrimp and finished off with a sprinkle of roasted poppy seeds. Serve hot with rice. Happy Friday already! Like Liked by 1 person. Amaranth stir fry. The leaves do shrink as lot after cooking. Amaranth Leaves Potato Fry Recipe, How To Make Amaranth Leaves Potato Fry Recipe A mild and sweet flavored stir fry using amaranth leaves and potato. AMARANTH LEAF STIR FRY. Boil the amaranth leaves and tender stalks in just enough water (about a cup of water) for 10-12 mts, such that the water is almost absorbed. Amaranth is a beloved summer vegetable in China. As the mustards splutter, add finely chopped garlic pods. Add mustard, jeera and split red chillies. Add finely chopped onion and fry until translucent. Heat the pan till it’s hot and add the cooking oil till start to smoke a little. Add the boiled amaranth leaves and saute for 12-15 mts (without lid) or till done. Today I made a basic Tamil style poriyal / stir-fry using Mulai Keerai. 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