Usually we consider amaranth as a grain, but it is a seed just like quinova. It is gluten free and can be used in place of millets while preparing food. Amaranth is mainly cultivated or produced in Africa, South America and in northern states of India. Now as people become vigilent about their food intake amaranth gains its popularity as a modern food item in our kitchen.
An amaranth porridge added with fruits or vegetables and spices can be served for breakfast, lunch or dinner.
Here is a basic recipe of Amaranth Porridge.
Amaranth seeds 1 cup
Water 2 1/2 cups
Salt a pinch
Honey 1 Tablespoon
Cardamon pods 2 nos.
Heat water in a deep pan adding salt and the cardamom pods.
When water begin to boil add the washed amaranth seeds, reduce heat, cover the pan with a lid and allow to simmer for about 20-25 minutes stirring occasionally.
When the amaranths become tender and the porridge creamy add 1/2 cup milk, mix well and allow to boil.
Once the milk is boiled remove from heat, add honey and mix well.