Nasuha Blog: Cheera

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Amaranth leaves are power packed with lots and lots of vitamins, minerals, iron and so on. These greens form an integral part of Indian Cuisine. As these leaves are loaded with nutrients and proteins, I will make sure to include these greens in almost everything I make.
Amaranth leaves also called as Cheera in our language is a staple green at our place. My mom makes different varieties of dishes with these greens. Because of that, I like them a lot in any form. When we came to the US, these greens were seldom in Indian stores. But when we get this, I buy then in a bulk and so I will wash and chop them and keep it in airtight containers in the refrigerator. My friends who are close to me, know very well about my love for greens.

Recently for a get-together, I thought of making cutlets using these leaves. I made these cutlets for the first time, which turned out delicious and my friends liked them a lot.
Sauting these leaves along with spices and mixing with boiled potatoes, which is then dipped in maida batter and bread crumbs, fried to a nice golden color. is the way to make perfect and scrumptious patties which I think you all might like to try. Let me know how it turned out.

Ingredients:

Amaranth Leaves (chopped)- 2 Cups
Potatoes (Boiled and Mashed)- 3/4 Cup
Oil- 1 tbsp
Onions( chopped)- 1 no
Ginger and Garlic Paste- 1 tbsp
Red Cilli powder- 1 Tsp
Turmeric powder- 1 Tsp
Garam Masala Powder- 1 Tsp
Salt- as required
All-Purpose Flour- 1 tbsp
Water- 1/4 Cup
Bread Crumbs- 1 Cup
Oil- 4- 5 tbsp (for shallow frying)

Method:

Mix the Maida in water without any lumps and keep this aside. Spread the bread crumbs on a plate for later use.
Heat oil in a pan, add the chopped onions and stir fry till it turns translucent. Add the ginger- garlic paste along with the chopped amaranth leaves. Mix well.
Add all the powders along with required amount of salt. Saute well till the leaves get cooked. For about 10 minutes on low flame.
Transfer this to a mixing bowl along with boiled potatoes. Mix till everything gets well blended.
Shape them in the form of patties. Dip each pattie in the maida batter and press them on the bread crumbs and shallow fry them in oil on a low flame till golden color on both the sides.

Chicken Cutlets or Spinach cutlets are commonly prepared at home during tea time, but the combination of both chicken and spinach is new since I never thought of trying this before.

As we all know spinach is a rich source of Vitamins, folate, iron, calcium, potassium and the list goes on. It is important to include leafy vegetables like spinach in your diet. Chicken is high in protein and low in saturated fat than red meats. When we combine chicken and spinach, it will be a perfect snack serving you vitamin and proteins...

Cutlets before frying

So just go and grab the items which you have in the kitchen and try this healthy and nutritious snack.These can be made ahead of time and store it frozen. When required thaw, deep fry them.

Ingredients:

Chicken- 250 gms
Turmeric Powder- ½ tsp
Pepper Powder- 1 tsp
Salt- as required
Spinach (chopped)- 1 Cup
Potatoes (boiled)- 2 nos
Onions- 2 nos
Green Chillies- 3 nos
Ginger and Garlic Paste- 2 tbsp
Curry leaves- few
Coriander Leaves (chopped)- ½ Cup
Red Chilli Powder- 1 tbsp
Coriander Powder- 2 tbsp
Turmeric Powder- ½ tbsp
Garam Masala powder- 2 tsp
Salt- as per taste
Bread Crumbs- to coat
Egg- 1 no
Oil- to fry

Method:

Boil boneless chicken along with turmeric powder pepper powder and salt using little water. When chicken pieces are boiled keep it aside to cool and mince them using a mixer or a food processor.
Chop the onions and green chillies into small pieces using a hand mixer.
In a kadai heat oil, fry the onions and green chillies till translucent. Add the ginger and garlic paste, curry leaves and coriander leaves and fry for a while.
In this add the red chilli powder, turmeric powder, coriander powder and garam masala powder. Stir well and add the spinach leaves, mix well.
In this add the minced chicken and boiled potatoes. Mix till everything is well blended. Adjust the salt accordingly.
Meanwhile beat the egg with little salt and the bread crumbs in a bowl.
Switch off the flame and once when it is cool, shape them into small balls and make it in a desired shape.
Dip them first in beaten egg and then in bread crumbs and fry in oil till brown and crispy. Repeat the process till everything is done. Enjoy this along with tomato ketchup/ green chutney.

One fresh vegetable which I enjoy throughout the year are the fresh amaranth leaves. These are used in different ways in almost all the kitchens. Each and every one has their own way of preparing this amaranth.

These leaves are highly nutritious and extremely rich in anti-oxidants. They are in different colours like the red, green and purple. All have the more or less same nutritional values and turns into a tasty dish. These are similar to beets, Swiss chard and spinach. Amaranth leaves are available in the market through out the year.

Usually this avial is made with red amaranth leaves but I tried with green and the result was very inspiring. When I was newly married, I didn’t know much about cooking. You all might know from my previous posts that for each and every bit of cooking I would call my mom or my MIL for help. This dish I learnt from my friend, whom I met here and who cooks perfect Kerala dishes.

I didn’t know that a wonderful tangy and tasty curry can be made out of amaranth leaves. I believed that only thoran can be made with leaves. But my friend has introduced me to so many new Kerala dishes that I never tasted before (since I stayed in Andhra, I loved Andhra food a lot).

Here is the result.

Ingredients:

Green Amaranth Leaves- 1 bunch
Coconut- ½ cup
Cumin seeds- ½ tsp
Shallots- 2nos
Green Chillies- 2nos
Raw Mango (sliced)- ½ no
Turmeric powder- ½ tsp
Chilli powder- ½ tsp
Coconut oil- 1tbsp
Mustard seeds- 1tsp
Curry Leaves- few

Method:

Wash, drain and cut the amaranth leaves into small pieces.
Cook this along with slitted green chillies, salt, raw mango pieces and turmeric powder till it becomes soft.
Grind coconut, cumin seeds and shallots to coarse paste.
Add this ground paste and red chilli powder to the above cooked leaves and cover the vessel with a lid and cook for few minutes.
Remove the lid and mix well and cook for about 2-3 minutes and switch off the flame.
In a small vessel heat oil and splutter mustard seeds and curry leaves and pour this over the above curry. Serve hot with steaming rice.

I am sending this to Kerala Kitchen, hosted by Khushi.

Ambreen of Simply Sweet and Savory has tagged me for 7 links challenge. Thank you Ambreen for giving me this opportunity, where I can share my thoughts with all my fellow bloggers.

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