Rajgira or amaranth has been grown in India for thousands of years. Farmers in ancient India would feel super energetic after consuming amaranth. They were thankful for its benefits and as a way of expressing their gratitude towards God, they named it Ramdana or God’s food.
The nutritional value of rajgira is better than that of rice and wheat. It is a popular fasting food because it is a rich source of minerals, vitamins, proteins and essential amino acids. Rajgira is a highly versatile grain and can be consumed in different ways.
Rajgira bhel
Ingredients:
1 cup rajgira seeds
1 cucumber, chopped
1 tomato, chopped
¼ cup boiled corn kernels
1 green chilli, chopped
1 teaspoon cumin powder
1 teaspoon chaat masala
½ teaspoon red chilli powder
Pinch of black salt
Salt to taste
2 teaspoons lemon juice
1 tablespoon roasted peanuts
1 tablespoon pomegranate seeds
1 tablespoon coriander leaves, chopped
Method:
Heat a pan and add rajgira seeds to it. Shake the pan as soon as the seeds start puffing. Transfer the puffed seeds to a mixing bowl. Add cucumber, tomato, boiled corn, green chilli, cumin powder, chaat masala, red chilli powder, black salt and salt. Toss the mixture gently so all the ingredients combine well. Finally, add lemon juice and top it with roasted peanuts and pomegranate seeds. Garnish with chopped coriander leaves.
Puffed rajgira seeds can be brought ready-made to save on time.
Rajgira kadhi
Ingredients:
¼ cup rajgira flour
1.5 cups curd
2 tablespoons sugar
2 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon ginger, grated
1 teaspoon green chillies, finely chopped
1 tablespoon coriander leaves, chopped
Salt to taste
Method:
Combine rajgira flour with curd, sugar and salt. Whisk well to make a lump-free mixture. Add 2 cups of water and stir. Heat ghee in a kadhai and add cumin seeds. When the seeds crackle, add grated ginger and chopped green chillies. Next, add the curd and flour mixture and let it boil on a medium flame for 5-7 minutes, stirring continuously. Reduce the heat and let the kadhi simmer for 2-3 minutes. Garnish with chopped coriander leaves and serve warm with khichdi.
Rajgira kheer
Ingredients:
¼ cup rajgira seeds
1 cup milk
4 tablespoons sugar
1 tablespoon chopped cashew nuts
1 tablespoon chopped almonds
Pinch of cardamom powder
Method:
Rinse rajgira seeds and combine them with 1.5 cups of water. Pressure cook them on medium heat for 3 whistles. Once the pressure settles, add the cooked seeds to the milk. Stir the mixture and cook on low heat for 5-7 minutes, stirring continuously. Add sugar and mix well until it dissolves. Add chopped cashew nuts, almonds and powdered cardamom. Serve the kheer warm or refrigerated.
Rajgira paratha
Ingredients:
2 cups rajgira flour
1 potato, boiled and mashed
¼ tsp black pepper powder
Salt to taste
Method:
Combine rajgira flour with potato, black pepper powder and salt to taste. Knead a semi-soft dough using water as required. Make 8 equal portions of the dough and roll them into 6 inches diameter. Use flour for dusting if required. Heat a griddle and cook the paratha using ghee until golden brown on both sides. Serve with green chutney or fresh curd.
Rajgira and dried fruits chikki
Ingredients:
3 tablespoons ghee
1 cup jaggery, grated
1.5 cups rajgira seeds
½ cup chopped almonds and cashew nuts
Method:
Heat ghee in a non-stick pan. Add jaggery and cook on medium heat for 2-3 minutes, stirring continuously. Add rajgira seeds and chopped almonds and cashew nuts. Mix well and cook on low heat ensuring that all the ingredients are well coated with jaggery. Pour the mixture into a greased tray and spread it evenly. Cut into the desired shape and let it cool for 30 minutes.
Dr Deepali Kampani is a digital content specialist who weaves health and food through her pen.
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