Amaranth is unique in that you can boil it in a liquid (like other grains) or pop it like popcorn. The best option depends on your preference and how you plan to serve it. How to Prepare Amaranth ...

Sorghum is another gluten-free grain that is high in protein and fiber, making it an ideal choice for vegetarians. You can ...

Cook and serve amaranth leaves in a similar way to spinach or Swiss chard - boiled, steamed or fried. They only need brief cooking. The seeds, which are rich in protein and calcium with a mild ...

Known for its long emergence, rapid growth, prolific seed production and ability to develop resistance to herbicides, Palmer amaranth can be a farmer’s worst enemy. Until about a decade ago ...

A dish from Uttar Pradesh, chaulai ka saag is usually eaten with makki di roti or paranthas. It is also known as Amaranth leaves and is a great source of vitamin A, folate, vitamin c, iron etc. 1.

Ramdana or Amaranth ladoos (Amaranth laddus) served with custard apple cream is inspired from Mumbai's famous Haji Ali area. This is a festive dish full of proteins and calcium. Loaded with various ...

Remove and serve immediately. Add popped amaranth seeds, almond slivers, and melted jaggery to a bowl. Mix well and make small, firm balls from the mixture. • In a non-stick pan, add ghee on low ...