Amaranth Greens Rutabaga Beets Chard Spicy Ethiopian-Spiced Curry

A giant bunch of Amaranth greens hopped into my tote bag, all by itself, wanting to go home with me, imagining all the wonderful dishes it can become.

And so, couple of dollars gleefully jumped out of my pocket and nestled in the lady's palm at the farm stand while the amaranth leaves settled into my already brimming tote.

One dish is not enough to relish, and showcase, this amazing amaranth greens. High in dietary fiber with chockful of goodness like vitamin B6, folate, iron, manganese, calcium, plus cholesterol-lowering tendency and antihyperglycemic activity, I only wish it was available in the supermarkets on a regular basis instead of just the local farmers markets on and off. Most Amaranthus species are annual weeds, short-lived, and not all species are cultivated for the greens, so, understandably, they are not available year-round here. Amaranth seeds are one of my favorites as well, to boost salads and make kedgeree/kichri/porridge.

Known as Thotta Keerai or Thandu Keerai in Tamil, I remember my mom buying bundles of greens from a vendor who also knew which greens can address the heating/cooling of the body as needed, based on Ayurvedic principles. The thick but tender stems of amaranth greens remind me of tender asparagus. This is quite a staple as far as greens go in south Indian cuisine.

Some rainbow chard were ready to be clipped and used from the home garden.

I had some beets and rutabaga from the farmers market from last week. It seemed like a good combination for a spicy curry with a blend of South Indian and Ethiopian flavors. Ever since Ethiopian spice-mixes like Berbere, Mekelesha and Mitmita became readily available, much like the Indian spice-mixes such as Madras curry powder and Garam masala powder and Sambar powder, I have been adding them to my favorite Indian recipes. Fusion cuisine being my passion, finding equivalent substitutions from various cuisines to mix and match the flavors has been a wonderful obsession.

Nothing much to it, except for the curry paste which is non-traditional one I made up on a whim. and, managed to jot down the ingredients this time to share.

Ingredients:
For the spice paste:
1 Tbsp chana dal, lightly toasted
½ Tbsp urad dal, lightly toasted
3 to 4 dry red chilies
3 Tbsp sun-dried tomatoes for the intense flavor(or, use tomato paste)
1 Tbsp tamarind paste (sold as Sour Soup base mix in Asian stores)
2 Tbsp coriander powder
1 Tbsp cumin powder
2 Tbsp Berbere powder (Ethiopian spice mix)
1 Tbsp Mekelesha powder (Ethiopian spice mix)
1 Tbsp minced garlic
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Veggies:
2 cups chopped amaranth leaves
1 medium rutabaga diced
1 medium beetroot diced
8 or so rainbow chard, chopped
¼ cup diced onions
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1 Tbsp peanut oil
½ tsp turmeric powder
1 Tbsp brown sugar
salt to taste

Preparation

1. Spice paste: Combine the spice paste ingredients with a splash of water and grind to a fine paste in a blender or food processor, keep handy
2. Heat oil in a pan, add the veggies, turmeric powder, a pinch of salt and sauté
3. Add the spice paste and sauté some more
4. When onions turn translucent, add the amaranth leaves, just enough water to cook the veggies, cover and simmer gently, adding a splash of water as needed till veggies are fully cooked but not mushy, and the gravy thickens to make the curry
5. Serve warm with roti or naan or plain basmati rice

Steamed Lentil Balls with Parsnip, Rutabaga, Turnip

Served as snack or appetizer, these steamed lentil balls are packed with so much goodness that I can end up overindulging. And, when cooked in a curry sauce, it is the perfect side dish for naan or roti.

Petite French green lentils and split pigeon peas (tuvar dal), along with some bulgur (cracked wheat) is soaked in hot water till they soften a bit. Then ground up with some herbs and flavors.

Grated parsnip, rutabaga, turnip, and ginger bring in the earthy flavors.

Coconut flour, my latest obsession, is perfect to bring the dough together to shape into balls. High in fiber content, coconut flour helps bind the lentil paste and grated veggies. These balls can be steamed or deep fried or baked. I made a batch of steamed lentil balls and a batch of fried ones for kids's snack.

These steamed lentil balls are very much like the traditional South Indian Paruppu Urundai Kuzhambu recipe, but with a boost of flavor from winter root vegetables.

The steamed lentil balls can be cooled and frozen for later use. Just thaw overnight in the fridge before incorporating in curries or other recipes.

Ingredients
For the Lentil Balls:
1½ cups combined grated turnips, rutabaga, parsnip, ginger
⅓ cup coconut flour, more or less
to soak and grind to paste:
¼ cup split pigeon peas
¼ cup green lentils
¼ cup bulgur
3 or 4 dry red chilies (optional)
to flavor:
&frac14l teaspoon turmeric powder
&frac1 teaspoon chili powder
&frac1 teaspoon brown sugar
salt to taste

For the curry:
2 cups vegetable broth
1 Tbsp dark cocoa powder (optional)
2 Tablespoon tamarind concentrate (sold as Sour Soup Mix)
1 teaspoon minced garlic
¼ cup finely diced onions
¼ cup finely diced red, yellow bell peppers
1 cup tomato sauce
1 teaspoon vegetable oil
favorite spices - cumin powder, coriander powder, or ready-made taco seasoning, or even Ras al Hanout

Preparation:

1. Soak the split pigeon peas, green lentils and bulgur with optional red chilies in boiling hot water for about half an hour or up to one hour
2. Meanwhile, grate the parsnip, rutabaga, turnip and ginger and keep handy
3. Grind the soaked split pigeon peas, green lentils, bulgur, chilies to a fine paste, adding no more than a few teaspoons of water if needed -- the lentil paste needs to be thick not runny
4. Combine the ground lentils mixture, grated veggies, flavoring ingredients, add a little bit of coconut flour at a time and mix the dough to a stiffer consistency that will lend itself to shaping
5. Shape the dough into balls and steam for about 10 minutes
6. Meanwhile, start the curry simmering in the pot - simply combine all the curry ingredients and bring to a simmer, adjusting flavors
7. Drop the steamed lentil balls into the gently simmering curry and allow to cook for about 8 to 10 minutes to absorb the flavors
8. Serve warm with rice or roti or naan

Alternately, I saved a batch of lentil balls before steaming, and deep fried these for the kids. The steamed lentil balls can be deep fried as well, if preferred.

With some ketchup on the side, kids love eating up these fried balls not surprised at all by the fact that it has turnip, parsnip, and rutabaga which they typically avoid at all costs.

Rutabaga and Sweet Potatoes Baked Fries

A quick web search will extol the many virtues of Sweet Potatoes, a nutritional powerhouse. Steamed or boiled, sliced or mashed, with a touch of Olive oil or other favorite fat seems to be the recommended method of preparation for maximum health benefits.

And, Rutabaga seems to have much nutrition to offer as well.

This Rutabaga and Sweet Potato Fries dish comes about on and off in my kitchen as kids seem to like it so far. And, since it is baked, not fried, with a touch of olive oil, it offers a nice option to round out a meal.

Ingredients
1 sweet potato
1 rutabaga
1 medium onion
1 to 2 Tbsp Olive oil
salt to taste
smoked ground paprika (optional)

Preparation

1. Pre-heat the oven to 450°F
2. Chop the sweet potato and rutabaga into uniform sticks, slice the onions thick 
3. Toss the olive oil, salt, paprika with the chopped sweet potato and rutabaga, spread into a single layer in a roasting pan
4. Roast for about 30 to 35 minutes till outsides are crispy and insides are done; check midway and if the onions start charring, remove them
5. Serve warm 

Rutabaga and Turnip Treat

Winter Vegetables. The term didn't mean much to me when I was growing up as we barely had a proper winter season. But, Seasonal Vegetables, now, there was a term I was familiar with. Seasonal Vegetables & Fruits. One could tell the month by just looking at the produce in the local market in those days.

Nowadays, of course, we get every thing year round. It takes away the longing, the waiting, the savoring-till-next-year...

This Rutabaga & Turnip Treat is just a fancy term for a simple way of presenting a few of the wonderful vegetables like Turnips and Rutabagas, combined with some favorites like Carrots, Chinese Long Green Beans, cooked in a light broth and a few fresh herbs.

Hot off the oven, this makes a wholesome and delicious winter night meal. Leftovers? Just purée it and make a soup, adding other flavors/spices if desired.

For some reason, I only make this a couple of times each winter. Each time with slight variations in herbs and seasonings and maybe the combination of vegetables. Sometimes, I reduce the amount of broth and finish off under the broiler. The flavors in the combination of these vegetables is quite magical for me.

The rutabaga is a root vegetable that looks very much like a turnip with yellow-orange flesh and ridges at its neck. Although this beta carotene-rich vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food in American dining. It's actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent flavor, the rutabaga can easily become an endearing family favorite. --Vegetarians in Paradise

(Rutabaga is the larger one)

Ingredients
1 large rutabaga, cut into chunks
1 turnip, cut into chunks
15-20 Chinese Long Green Beans, cut into 2 or 3 inch sticks
3 or 4 carrots, cut into chunks
1 medium red onion, cut into chunks
2 or 3 sticks of celery, cut into chunks
1 14oz can of low sodium broth
optional herbs and spices: fresh rosemary, onion powder, garlic powder, red pepper flakes

Preparation

1. Pre-heat the oven to 420°F
2. In a shallow roasting pan, arrange the vegetables in a single layer
3. Mix the herbs and spices with the broth and pour over the vegetable, and cover with aluminum foil
4. Bake in the 420°F oven for about 30-35 minutes; remove the foil, stir a bit and bake uncovered for another 10-15 minutes till vegetables are cooked yet firm, not mushy

avial: vegetable medley

Avial is a wonderful south indian dish I like to have just on its own as a meal, or, with rice or roti. A bowlful of avial makes a sumptuous meal for me usually.

This avial recipe is quick and simple to throw together and quite hearty.




Ingredients:
Veggies:
1-2 plantain
1 large opo squash or ash gourd
1 medium butternut squash or acorn squash or pumpkin
2-3 medium carrots
1 head of broccoli
½ head cauliflower
1 large potato
1 cup frozen (cooked) lima beans
½ cup cooked black-eyed-peas (optional)
a handful snake beans or green beans or both
1 rutabaga and 1 turnip, diced (optional)
cilantro for garnish
½ cup sour yogurt (optional)
salt to taste
½ cup coconut milk
2 Tbsp coconut oil

flavoring for the avial:
1 cup fresh or dry grated coconut
2-3 jalapenos or serranos (seeded, if desired)
½ tsp cumin seeds (optional)


Preparation

1. peel and chop the veggies to bite size chunks; cook them, individually if preferred as each has a different cooking time, with some salt
2. alternately, i just throw them all in the pressure cooker so that some of the broccoli and cauliflower get mushy and add to the body
3. grind the avial flavoring ingredients into a fine paste
4. in a pan, throw the paste and the cooked veggies, coconut milk and some water if needed, and let them simmer together; adjust salt to taste
5. off heat, stir in the coconut oil (and yogurt if using), garnish with cilantro, serve hot

Yogurt adds a bit of tanginess and body, but can be omitted if diet forbids dairy :-)