Thotakota Fry/ Amaranth Leaves Fry

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I have enjoyed amaranth since I started eating them in 2011 when my Mother-In-Law brought them back from a trip to her home village in Seesilee, Andhra Pradesh, India. They were fresh and organically grown at her parent’s farm in the middle of the “rice bowl”. So, I usually post photos of my recipes made but I am currently missing my camera’s memory card. The above photo is from Google Images and it is of amaranth leaves. I encourage all who eat this to use a bit more oil than normally would use in leaves to impart the flavor when cooked. You can use amaranth leaves in salads raw as well. This recipe is my Mother-In-Laws and she is a Telugu lady who really enjoys hot food (karaam), but adjusted this recipe for me. I hope you enjoy and make amaranth leaves apart of your weekly diet!

Amaranth is also enjoyed by the Greeks and they have several recipes. I have not tried any, but someday when I get to make some homemade goat cheese and make a Greek amaranth fry, I will certainly post it!

4-5 bushels of amaranth leaves trimmed and chopped

1/2 onion chopped

1 sliced and chopped green chili pepper

1/4 tsp turmeric powder

1 diced tomato

3 Tbs of oil- I prefer Olive Oil or Sesame Oil

4 Curry Leaves

2 garlic cloves pressed and pealed

1/2 Tsp of salt- to taste

In a wok heat oil and add garlic for 25 seconds then onion and green chili pepper and fry for 1 min. Add turmeric, curry leaf and tomato and cook for 3-4 min. Add the amaranth leaves and stir ingredients together slowly, add salt. Cook until the greens are wilted yet a bright green color, about 5-6 minutes. Turn off stove, let sit for 1/2 hour and serve with Chapathi or Pulka.

The good: This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

Variations of this recipe I have found:

http://homemadetelugurecipes.blogspot.in/2011/02/thotakura-amaranth-leaves-fry.html

http://www.sailusfood.com/2010/01/20/thotakura-vepudu-amaranth-leaves-stir-fry-3/

 

Indian Veg Tacos

6 Whole Naans sliced evenly in half

For Filling:
1 1/2 cans Pre-COOKED Chickpeas/chana/garbonzo organic beans Whole No Salt
3 Whole Tomatoes diced
1 julliened cucumber without the seeds
3 carrotts julliened
2 Onions diced
1 Bunch of Cilantro-Corriander do not chop until last
Juice of 1/2 a Lemon
1 tsp Ground Red Chili
Salt to taste

1 cup of fresh Paneer or a very mild high fat low melt cheese crumbled well try not to mash

2 cups of lettuce or cabbage shredded

Thick Curd Sauce:
1 cup fresh curd or greek yogurt plain
1 green chilli minced without veins and seeds
1 tbs shredded corriander leaf
1/4 cup of minced cucumber
Salt to taste

Red Masala Dipping Sauce:
1 Onion diced
1 green chilli diced
6 Whole tomatoes skinned and diced
1 tbs of tomato paste—-this is optional and makes sauce thicker but not easily availible in India.
5 whole cloves
1 inch strip of cinnamon broke into small pieces
1 tsp cumin seed
2 to 3 pods of cardamom or elachi
1 whole dried red chilli sliced
1/4 tsp hing
2 tbs oil
2 to 4 tsp of red chilli powder depending on how much heat you want.
4 tbs butter unsalted
1/4 tsp turmeric

Bean filling:
Take lemon spices and salt combine in a bowl and set aside. Combine onions, tomatoes, carrot, cucumber, cilantro and cooked whole beans and mix well then add the lemon spices. Put in refrigerator for 30 min to 1 hour.

Paneer: in a bowl lightly toss salt and pepper with a small pinch to season taste.

Curd Riata:
Take curd, small pieces of cucumber, green finger chilli and combine in a bowl and refrigerate for 1 hour.

Masala Dipping Sauce:
In a saute pan take oil onion and green chillis saute on low heat trying not to burn for 3 to 4 minutes. In a small pan take all whole spices and toast for 2 minutes to get oils out, then grind and set aside. Add garlic ginger paste and cook for 2 minutes adding 1 tbs water after 1 minute. Then, add tomatoes to the onion mixture and cook for 5 minutes on low. Add tumeric, hing, salt and chilli powder, stir and cook for 2 to 3 minutes do not let burn and when it looks as if it is add water slowly while stirring adding all the water. Slowly add butter melting and continuously stirring Add all ground whole spices to tomato in pan.
***In a bowl take a rubber spatula to season and mix water into the tomato paste for a thicker sauce.*** Can omit this step. If want a more authentic curry base and add 3 more fresh peeled tomato, but cooking time will increase to low for 20 minutes.
Add 2 tbs corriander powder, salt and freshly chopped corriander/cilantro. Stir well and continue to cook for no more than one minute. Corriander powder makes sauces thicken a little so use always at end. Go to blender and puree the sauce and press through seive.

Plating Up:
On a table place a bowl of shredded cabbage, organic greek yougurt sauce, chickpea mixture and seasoned paneer.

Warm naan and fill with each ingredient starting with sauce, paneer, chickpea mix and cabbage.  Roll and eat. Can use either sauces together or separately.

Paneer and Spinach Crepe Filling

1 cup fresh paneer diced
3 cups spinach
1 cup Wild Mushrooms or Crimini Mushrooms sliced
1 tsp salt
1 tsp pepper
2 tbs olive oil
12 Crepes

In a saucepan take oil and wilt the spinach adding salt and pepper 2 minutes into cooking. Take it off the grill and set aside. In pan take mushrooms and let cook dry and add a little pinch of salt. Set aside. Once spinach has cooled add mushrooms and paneer. Mix well and salt and pepper to taste. Now fill crapes and enjoy!

You can use feta in place of paneer. Mozzarella, too.