Indian cuisine - The Healthy and Tasty way to Life


Indian cuisine has been around for at least 2500-3000 years and it has changed much over the years. The use of many different herbs and spices make each dish quite unique. Each different region in India is known for it's wide selection of different recipes and Indian cooking styles and tastes. Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef. Food is such an important part of Indian culture as in most cultures, and plays an important role in the family life and in festival celebrations. There is also usually a dessert served as well.

Wednesday, March 19, 2008

Thotakoora (Chauli) Vepudu - Amaranth leaves stir fry

Thotakoora Vepudu Recipe
Prep & Cooking: 30 mts
Serves: 3-4
Cuisine: Andhra

Ingredients:
4 big bunches fresh amaranth leaves (picked, use tender stalks) chopped
1 onion, finely chopped
big pinch turmeric pwd
salt to taste
2-3 tsps oil
Make a coarse paste:
2 tbsp coriander leaves
2 green chillis
1 tbsp coconut (optional)
For popu/tadka/seasoning:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split gram dal
1 dry red chillis de-seeded
1 sprig curry leaves
pinch of asafoetida/hing

Boil the chopped amaranth leaves in just enough water (half a cup of water, approx) for 8-10 mts.
1. Drain the left over water and use it to prepare chapati dough.
2 Heat oil, add the mustard seeds and once they splutter, add the cumin seeds, split gram dal, red chillis, curry leaves and saute for half a minute. Add asafoetida and stir for 2-3 seconds.
3 Add the onions and saute till transparent. Add salt and turmeric pwd and saute further for a minute. Add the ground paste and stir fry for 5-6 mts.
4 Add the boiled amaranth leaves and saute for 12-15 mts (without lid) or till done. Serve hot with rice.

Another option is to soak 1 tbsp yellow moong dal for a few mts and drain and grind it along with green chillis and coriander leaves.

Info on Amaranth greens - very good source of vitamins including vitamin A, vitamin B6, vitamin C, riboflavin, folate, dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese. More info on the nutritional values of amaranth leaves - cooked, boiled and drained.

at 10:39 PM  

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