Hi, today one healthy and tasty snack item "Amaranth Cutlets". In this summer season for vegetables is coming into full swing here in Seattle. The people of "The World Shall Eat Amaranth" say a Richard Thomas and I agree. Amaranth, like the temple Amaranth, has a devoted following. From India to Inca, Amaranth is loved and praised fo its nutritional benefits. If there is a vegetable valedictorian in green leafy vegetable world, then Amaranth must be it.
In our hometown, Nellore in Andhra pradesh India, bunches of fresh Amaranth leaves are common sight at ritu bazaars (Farmer Markets) and sold under the name of in telugu Thotakura or Koyagura. Translation 'garden leaves'. Just one enough, Amaranth spreads and makes the garden look vibrant with its beautiful red tinged-green leaves, so the name. Here they are sold as Amaranth/Red Spinach/Chinese Spinach and available in most of the Indian and South East Asian grocery shops, spring and early summer.
The leaves are stronger than regular spinach and on cooking do not ooze much water. The flavor of cooked Amaranth leaves is more prominent and way better than that of spinach or other similar greens. Traditionally we prepare curries with Amaranth leaves. We make "Thotakura Papu" (Amaranth dal curry), Amaranth fry, Amaranth tomato curry. And the curry is often served as a side dish to rice, chapati. A cup of yogurt on the side makes this combination a complete meal for us. I will share all Amaranth curry I will share here coming soon...... And now I share Amaranth cutlets recipe........
Ingredients :-
- Amaranth Leaves 2 cup
- Besan flour 1cup
- Ginger garlic paste 2 tsp
- Onions 1 big size
- Turmeric powder 1/4 tsp
- Red chili powder 2 tbsp
- Cloves 5
- Cinnamon 3 pieces
- Bay leafs 2
- Salt to taste
- Cashew nuts 8
- Poppy seeds paste 2 tbsp
- Oil for deep fry
Preparation :-
- First take a bowl add Amaranth leaves, some water and cook it for. When then leaves are cooked then strain the water and put a side.
- Next take a bowl add the boiled leaves, besan flour, salt, ginger garlic paste and mix it well, like a soft dough.
- Next take a cooker add some water then take a bowl apply oil for grease, and then add besan mixture spread it.
- And then move it to cooker and put it lid, and close the cooker lid put vissel and boil it for 3 vissels to boil, and then switch off gas and leave it for 10 minutes.
- After 10 minutes then open the cooker lid and take it out the besan mixture, and cool it for 5 minutes. And then cut it small pieces, and put it a side.
- Next take a wok add to heat, when the oil is heated then drop the boiled besan pieces to fry, it came's golden color then move it to a plate.
- And now start next process, take a wok add 8 spoons of oil to heat, then add cloves, cinnamon, bay leafs, cashew nuts to fry for.
- And now add chopped onions, ginger garlic paste, salt and mix it well, fry it lite golden color.
- Next add turmeric powder, red chili powder, and fry it well. And then add 1/2 cup water and boil it for.
- When the water is boiled then add poppy seeds paste and mix it well. And then add fried besan pieces and mix it well. Cook it for 5 minutes and then move it to a serving bowl and serve it hot....
And now the dish is ready to serve.... U can serve this item with chapati, roti, rice... Its so good to eat. Its very healty and tasty delicious recipe.
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