Amaranth

amaranth seeds (about 1 cup) • jaggery (about 1/2 cup)

whole amaranth seeds (about 170 grams) • boiled potatoes • roasted, ground peanuts • green chili • curry leaves • cumin seeds • black pepper powder • rock salt • little cilantro, as needed • ghee

grated jaggery (about 80 grams) • amaranth flour (about 120 grams) • milk, or as needed (about 480 ml) • fennel seeds • green cardamoms • Chopped cashews and raisins, as desired • Ghee, for frying,

samak rice (about 300 grams) • amaranth flour (about 60 grams) • large potato • medium orange carrot • -inch piece fresh ginger • or to taste green chili • black pepper powder • Salt to taste • oil (for tempering) • mustard seeds • cumin seeds • curry leaves •

(about 1/2 cup or 80 grams) sabudana (tapioca pearls) • potatoes • peanut powder • farali flour (you can also use amaranth flour) • green chilies • chopped cilantro • black pepper powder • lemon juice • sugar • Oil, as needed, for frying • Sendha namak (rock salt), to taste

roasted peanuts (about 70 grams) • large boiled potatoes • green chilies, finely chopped • cilantro, finely chopped • ginger, finely chopped • Juice of 1/2 lemon (optional) • black pepper powder • cumin seeds • Rock salt (sendha namak), to taste • amaranth flour (about 40 grams) • buckwheat flour (about 40 grams) • Cooking oil,