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.

CARROT ‘N’ OMELETTE RICE


This is a very mild,simple omelette rice akin to

a fried rice .

Chives or some greens may be added if you like

To the recipe now

INGREDIENTS

250 gm cooked rice

3-4 carrots grated ( not fine)

Omelettes made with 4-5 eggs*

2-4 green chillies chopped

1/2- 1 tsp pepper powder or chilli flakes

1 tsp cummin seeds

2-3 tblsp ghee or butter

Salt to taste

METHOD

Heat butter / ghee in a wok.

Add cummin seeds and when they splutter,add

carrot and the rest of the ingredients and mix

for a few minutes till the rice is well corporated

Remove from fire and serve with curries of

your choice.

Giving a menu idea :I served this rice with paneer butter masala and smashed cucumber salad.

*For the omelette

4-5 eggs lightly beaten

1 big onion chopped fine

2-3 green chillies chopped fine

1/2 tsp pepper powder

Finely chopped curry leaves

Salt to taste.

A little oil or butter

Mix all the ingredients and pour into one

omelette. Cook both sides .Cut strips and mix

into the rice.

MINT /PUDINA RICE


Mint is one wonderful leaf which can be used in all dishes,whether it be a sweet,drink

cake, biriyani,salad ,curries or even icing.The aroma and the taste it creates, is unique.

The health benefits ,and the use of it in cosmetics is amazing.Today i would like to share

this easy and tasty mint rice.You could make a variation with fried potatoes,paneer or any

meat,or seafood,but mint rice made vegan is no less than a non vegan dish.So for the recipe.

INGREDIENTS

2 cups seeraga samba rice (suduru samba)/basmati

1 cup mint leaves stalks removed

3 green chillies

1 inch piece ginger

7-8 pips of garlic

1 tsp cummin seed powder

1/2 tsp.pepper

2 black cardamon

small piece of black salt (optional)

2-3 tblsp.lime juice

2-3 onions chopped

1 tsp garam masala powder

whole garam masala (2 cardamons.1 inch piece cinammon,4-5 cloves)

1 tsp fennel seeds

2 star anise

salt to taste

1/4 cup coconut milk /cream

2-3 tblsp.ghee/oil/butter

METHOD

 

Wash and soak the rice for 10-15 minutes.Heat oil in the vessel you are going to cook the

rice.Add the whole spices,fennel seeds,star anise,black cardamon,saute for a minute,and

add the onions and cook till brown.

Grind the bold listed and keep ready ahead.

When the onions turn brown ,add the ground mix ,and the rest of the spices .Next add the

soaked rice ,and cook for 5 minutes.Add hot water just one inch above the rice level .Cook

on a low flame till rice is done.Serve with cucumber raita,and any other curries you like.

Tip: Cashewnuts fried in ghee could be added while serving.

 

 

TRI-CAPSI EGG RICE


The title was christened by me ,so please  do not get confused .Colorful ,healthy and tasty

too.Not excluding it’s easy too.Made with all 3 colors of capsicum/peppers and cooked

rice,it goes into the lunch box category.So let’s get into the recipe now..

INGREDIENTS

2 cups cooked basmati rice.(even left over rice is good)

1/2 green capsicum

1/2 yellow capsicum

1/2 green capsicum

1 tsp ginger garlic paste

1/2-1 tsp.black pepper powder

2-3 eggs lightly beaten

salt to taste.

1-2 tblsp.butter or oil

METHOD

Heat the butter in a wok.Add the ginger garlic paste,and the chopped capsicum.Saute for

2-3 minutes.Push the veggies to the corner of the wok,and drop in the beaten eggs and

scramble.Whilst the eggs are scrambling ,mix in the capsicum ,with pepper powder ,salt .

Mix in the rice and stir with no lumps for 5 minutes.It’s ready to serve.

Note:You can add white pepper in place the black pepper.

You can add 1 tblsp. of chilli-garlic paste to spice up.

EGG RICE


This is the most quickest rice, you could make in minutes.Kids who are fussy about

eggs,and those who don’t love the smell of eggs,will really love this quickie!

So let’s get quick to the recipe.

Ingredients

1 cup cooked rice

2 eggs lightly beaten

1-2 green chillies (chopped)

1/4 tsp.white or black pepper powder

salt to taste

1 tsp.butter (optional)

1-2 garlic pips chopped fine(optional)

spring onion leaves(optional)

Method

Heat a wok add the butter,the chopped garlic,green chillies.

Toss in the rice with the beaten eggs, pepper and salt.

First it will look sticky ,so cook for 1-2 minutes and add the spring onion leaves.

Leave for 2-3 minutes to settle.Now it will be ready to serve.

Serve with any curries of your choice.Kids will eat it right away.

Note:You could add fried cashewnuts and serve  if you prefer.

If you are not using butter you can directly break the eggs,with the other ingredients and

stir into the rice.