Amaranth Leaves, Photos From My Mom’s Kitchen

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13.11.12

{Due to a recent virus attack I lost a whole bunch of recipe on my blog. I am slowly working on posting them back one by one. I am going to start with the recipes I am getting most requests for. If you remember/want to try one of my earlier recipes which is now not in this blog please write to be at chinmayie.bhat@gmail.com and i’ll try to post it as soon as possible. I am basically just going to re-post the recipe as it was. So some of the content might not be so relevant today but my intention is to get them all back  and I  have over 80 posts to re-blog. Thank you! }

 

Amaranth Leaves

 

Amaranth Leaves

 

I am right now reading ‘Omnivore’s dilemma’ by Michael Pollan before which I was reading ‘In defense of food’ by the same writer. I have loved both of these books immensely so far and all I can say is that I will never look at food in the same way again! Something about Michael Pollan’s writing is so convincing. If you haven’t read his works before and if you are a foodie,  go get yourself a copy today.

 

Amaranth Leaves

 

After reading these books I am seeing everything around me in a new light. Eating local never felt more relevant than this before. I have always been thankful for the kind of food I was raised with and the kind of produce I have access to but now I realize how lucky I am to be able to eat the way I do.  Though I mostly eat locally grown fruits and vegetables in Bangalore things are very different here at my parent’s place. Most of the vegetables and fruits we eat comes from our family farm. My mom told me that they haven’t bought any vegetables (other than onions and garlic) from the market from past 2 months!  They are completely self sustainable that way! Isn’t it amazing that you know where each one of the vegetables on your plate comes from? You are assured it’s grown in your own farm, and is completely organic? I feel so much more connected to my food when I am here. What we eat totally depends on the season so naturally because we eat what we grow.

 

Amaranth Leaves

 

We are right now growing a lot of Amaranth leaves which means they are on our menu very regularly.  There was a big bag full of fresh red and green amaranth leaves and my mom decided to make a ‘Palya’, a simple south Indian stir-fry with basic tempering for lunch. I just could’t resist taking some pictures to share with you all.

 

Amaranth Leaves

 

Amaranth Leaves

 

There really is no recipe. It is simply stir fried with a basic tadka or tempering on coconut oil, black gram, red or green chili and black mustard seeds. It’s then toped with some freshly grated coconut.You can see my basic everyday Palya recipe here.  Amaranth leaves are extremely nutritious and delicious, my one more favorite way to eat them in summer is also in a ‘Hashi’. Check out the recipe here.

 

Amaranth Leaves palya

 

Today I am only sharing some photos from my mom’s kitchen. This is how we cook and eat :)

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1 comment :

  • Sharla

    lovely! Do you know what variety of amaranth is grown? What do the seed heads look like? we ate our cockscomb leaves this year (when we discovered they are a type of amaranth.)

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