2 RECIPES WITH AMARANTH LEAVES


These recipes are with Amaranth leaves also

known as ‘ Arai keerai ‘ in Tamil.

I have tried this with other greens , but this

particular green gives an unique flavour with

rice .

Carrot with amaranth was a try today, and

served with fish curry it was finger -licking .

Amaranth with potato, with egg , with peanuts

are some of the combinations you could try .

Do try and post your comments!

To the recipes , first to the rice recipe

KEERAI RICE

INGREDIENTS

2-3 cups cooked rice

1 cup greens chopped fine

2-3 cloves garlic crushed with peel

Ghee or oil

1/2 tsp mustard

2-3 dry chillies

2 tsp spice powder *

1/2 tsp turmeric

A pinch of asafoetida

Salt to taste

METHOD

Heat oil add mustard seeds, dry chillies ,garlic

and asafoetida .

Next add the greens ,turmeric and sauté till the

greens are 3/4th cooked .

Add rice and mix well

Lastly add the spice powder ,mix well for a

minute and remove from fire .

Keep covered for few minutes and serve with

raita, papads and potato masala .

Good vegan meal !


Now to the spice powder recipe .You could use this for any variety rice , and has to be added at the end only

2 tbsp gram dal ( kadala parippu)

1/2 tsp fenugreek seeds

1 tsp cummin seeds

Few curry leaves

1 tsp coriander seeds

Dry roast for few minutes ( Do not allow the

fenugreek seeds to brown) , and powder .


KEERAI – CARROT PORIYAL

INGREDIENTS

1 cup keerai chopped

3 carrots chopped

1 onion

2 crushed cloves garlic

1 green chilli chopped

1-2 tsp red chilli flakes

1/4 tsp turmeric

1 small tomato

1 red capsicum ( optional)

Powder 1 tsp cummin seeds and 1/4 coconut

together coarsely

1/2 lemon juice

1 tbsp coconut oil

METHOD

Heat oil ,add onions garlic and sauté till

translucent .

Add tomato with turmeric and salt and cook for

2-3 minutes

Next add carrot, greens , chilli flakes and cook

on a low flame covered till carrots are cooked .

Next add coconut mixture and mix . Remove

from fire after a minute,and add lemon juice.

MOM’S CHICKEN SPICE POWDER


Oh!the aroma it spreads is truly awesome.

I have seen my mom making this masala,so the measurements I make are only by hand.

As I had the idea of sharing I had to make the measurements,so do try and send in your

comments.

My mom makes chicken curry with coconut milk.

It’s best to add 1.5-2 tsp of this spice,just after you add the thickened milk .

Well,if you are using fine ground coconut you could add with it.

You should use this spice for spicy chicken or meat curries not kormas.

Now for the recipe

INGREDIENTS

4 tblsp raw rice

10 cardamoms

4-5 sticks cinammon

1 tblsp cummin seeds

1 tblsp saunf

Few curry leaves

1 tsp peppercorns

1 tsp mustard ( to be added finally)

METHOD

Dry roast all ingredients except mustard till you see the rice turning light brown.Remove

from fire and add the mustard seeds immediately whilst hot.Mix and you will hear the

crackle of the mustard seed.

Powder fine and store .