Amaranth is power pack seed which contain high protein and fiber properties. In one cup of amaranth seeds includes 5grms of fiber and 9-13grms protein which is good for kids and adults both. Amaranth is a seed not a grain or cereal like other wheat, rice and more.
Amaranth doesn’t contain any gluten, which makes it a great choice for people who are celiac or gluten intolerant and an excellent way to boost the nutritional power of gluten-free recipes.
They come in different colors like red, orange, pink and yellow. The main native place of amaranth is Mexico. Amaranth cookout into a porridge consistency when you cooked instead of fluffy like quinoa but it can be popped up like popcorn.
Amaranth Vegetables Pilaf | Gluten Free and Protein Rich Amaranth Recipe
Preparation Time: 15 Minutes Cooking Time: 35-40 Minutes Servings: 4 Category: Main course Cuisine: Indian Cooking Method: Boiled and Stir Fry
Ingredients 1 Cup Amaranth Grains 1/2 Cup Onion, Finely Chopped 1/4 Cup Carrot, Finely Chopped 1/4 Cup Corn and Peas 1/8 Cup Potato, Finely Chopped 2 Green Chilies, finely Chopped 1 Tbsp. Ginger, Finley Chopped 3 Cups Water Salt to Taste Red Chili Powder, to Taste 1 Tsp. Coriander Powder 1/2 Tsp. Turmeric Powder 1/2 Tsp. Garam Masala/ Five Spice Powder 1/2 Tsp. Raw Mango Powder/ Amchoor 1 Tsp. Mustard Seeds 2 Tbsps. Olive Oil 7-8 Curry Leaves 2 Whole Dried Red Chilies 1 Bay Leaf Pinch of Asafoetida/ Hing
Instructions How to Cook Amaranth Seeds Boil the 3 cups of water in non-stick pan, when water starts boiling. Add salt and amaranth grains and when water starts boiling again. Cover and cook for 20 minutes on low flame or till to water reduces completely. Remove from the heat and keep aside.
How to make Vegetable Amaranth Pilaf Heat the oil in separate wok. Add mustard seeds, bay leaf, asafoetida, dried red chilies and when seeds starts splutter. Add curry leaves, ginger, chilies and onion. Stir continuously on medium flame till to translucent. Add chopped vegetables and cover and cook for 5 minutes on low flame. Now add spices and 1/2 cup of water, give quick stir. Add cooked Amaranth and salt on low flame. Mix it gently and again cover and cook till to water reduces and vegetables get tender and soft. Remove from the heat and garnish with chopped mint or coriander. Serve with chutney or curd.
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