Amaranth Grain: Mix one third Amaranth seeds with two third of brown village or fragrent red rice. Cook one glass grains with 3 1/2 glass water. Bring to a boil and let all water evaporate. Close flame and cover pot. Let it sit for 20 minutes. Slightly fry with a little bit of olive oil. Serve with a small quantity of vegetable and herbs. Enjoy a simple macrobiotic creation. Chew each bite 20 times and indulge in the unique texture and flavour of an incomparable grain mixture.
Another recipe from a health food connoisseur: Mix Amaranth grain and Himalayan Millet (Madhira) in equal proportions and prepare along the lines of the Millet recipe.
Puffed Amaranth: 1 cup puffed Amaranth, 1 cup chopped fruit, 1 cup hot or cold milk, gur shakkar or honey to taste. Mix all ingredients in a bowl to make a healthy, tasty and nutritious breakfast.
Roasted Himalayan Amaranth Flour: Amaranth Atta can be mixed with wheat and other flours to prepare delicious rotis and bread.
Brown Rice: 1 cup of rice, 3 ½ cups of water. Bring to boil, simmer until water evaporates, turn of flame, cover with lid and let sit for 10-20 minutes. Serve boiled or fry lightly with very little oil and add vegetable, herbs, roasted sesame according to taste.
With pressure cooker: cook on high flame until first whistle, lower flame and cook for 5 more whistles.
Kumaoni Himalayan Kidney Beans: 1 cup of beans (soaked overnight), 3 cups of water, 3 large onions, 3 tbsp oil, black pepper and salt to taste. Fry onions until light brown, add beans, water, salt and pepper. Bring to boil and simmer until beans are soft.
Himalayan White Soya Bean: 1 cup of soybeans (soaked overnight), 2 cups of water, 2 onions chopped, 2 carrots grated, 2 cloves crushed garlic, 1 tbsp chopped coriander leaves, 1 tsp cumin powder, 1tsp coriander powder, 1/2 tsp chili powder, salt to taste. Pressure cook the soybeans for 8-10 whistles, heat oil in frying pan and fry onions and carrots until soft, add garlic, chili and spices, stir for a minute and add beans. Bring to a boil and let simmer for 15 minutes. Puree mixture in a blender, serve in bowls and garnish with coriander. With pressure cooker: Cook on high flame until first whistle, lower flame and cook for 8-10 more whistles.
Himalayan Black Soya Bean: 1 cup of beans (soaked overnight), 3 cups of water, 3 large onions, 1 tbsp chives, 3 tbsp oil, black pepper. Grind the beans in a food processor, fry onions until light brown, add crushed beans, water, and pepper. Bring to boil and simmer until beans are soft. Add salt to taste.With pressure cooker: Cook on high flame until first whistle, lower flame and cook for 8-10 more whistles.
Himalayan Polenta: 1 cup polenta, 4 cups of water, 200 gms chopped spinach leaves, 2 tsp ghee, 1 cup cauliflower florets, 2 medium-sized carrots diced, 100 gms of paneer or tofu, salt to taste. Bring water to a boil and slowly add the polenta to boiling water. As the mixture thickens, add all the remaining ingredients, cover and simmer for 50 minutes on a low flame. Pour the mixture into a deep dish, leave to cool and set, cut into slices and fry in olive oil or ghee. Serve hot with tomato sauce.
Himalayan Corn Flour: 1 cup corn flour, 2 tbs olive oil, 2 tsp salt, a pinch of turmeric powder, 1/2 tsp ajwain seeds, 1/2 tsp black pepper, 1 cup water. Mix all ingredients in a bowl to make a smooth dough. Grease a flat baking tray and spread a thin layer of dough. Flatten with the back of a spoon, cut into squares and bake in a pre-heated 180 degree oven for 30-35 minutes. Leave on tray until cooled. Crunchy corn crackers make a delicious and tasty snack.
Madhira Barnyard Millet Grain, Madhira Pulao: Ingredients: Madhira grain 1 cup, Water 2 cup, Ghee 2 tbsp, Salt as required. Heat 2 tbsp ghee in the pressure cooker. Add 1 cup of Madhira and roast for about 20 minutes until light brown. (Alternatively, one could also add chopped garlic, onion, tomato and roast in ghee along with the madhira grain to make tasty Madhira pulao). Add 2 cups of water and salt as required. Close the lid of the pressure cooker. when the water starts to boil (whistles), lower the flame and simmer until water evaporates. Serve with lentils or vegetables like couscous.
Madhira Porridge: Ingredients: cooked madhira 1 cup, milk 2 cups, desiccated coconut 1 tbsp, vanilla sugar 1 tsps. Bring all ingredients to a boil, lower flame and simmer for 30 minutes.
Madhira kheer: Ingredients: milk – 1 1/2 – 2 liter, madhira – 1 cup, sugar & dry fruits- as required. In a deep vessel, pour in the milk. Add roasted amaranth to the milk and let it simmer for about 1 1/2 to 2 hours without covering, till the milk boils down and the seeds are soft. Add sugar and stir for a few minutes. Lastly add dry fruits, and cardamom if required, stir well again. Serve hot.
Madhira Flour: Millet flour can be mixed in 1:3 or 1:4 ratio(1 cup millet flour, 3 or 4 cup wheat flour) with regular wheat flour for making Chapattis. This will enhance the nutritional value of the regular rotis.
Madua Flour Roti: Ingredients: madua flour 1 cup, onion 1, grated coconut 2 tbsp, coriander leaves 1 tbsp, oil 2 tsps, water & salt as required. Mix all the ingredients into dough and roll into rotis. Add oil and cook in flat pan. Serve hot with coconut chutney, tomato chutney or butter.