#goldenapron23#week18#green_amaranth_leaves#CookpadIndia In English known as Green Amaranth Leaves and in Hindi is known as Cholai. This green leafy vegetable is also known as Hirva Math (Green Math Bhaji). This is a simple Indian stir-fry recipe packed with delicious flavours and full of nutrition. Chavali chi pale bhaji is a Marathi term given to green amaranth vegetable. This is a vegan, diabetic-friendly, beginner & bachelor-friendly nutritious & healthy recipe. Not only for their nutritional value but any recipe made using green leafy vegetables turns out super delicious too.

#ga24#amarnathleavesThis vegetable is also known as Cholai k saag is eaten during winter times. It contains essential amino acids and is rich in vitamins. It is a simple dish.

#goldenapron23#Week18#GreenAmaranthGlobal Golden Apron Marathon"A Delectable Fusion of Flavors – Green Amaranth Leaves Kadhi 🌿🥣"Indulge in the vibrant and nutritious world of Green Amaranth Leaves Kadhi, a delightful blend of flavors and health. This traditional Indian dish combines the spiced infused green amaranth leaves with the whisked yogurt. The result is a creamy and slightly earthy concoction that's not only delicious but also loaded with nutrients. Whether you savor it with steamed rice or warm rotis, this dish is a celebration of wholesome goodness and a burst of vibrant flavors on your plate. 🌱💚 #GreenAmaranthKadhi #HealthyEating #IndianCuisine

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#ga24#week 2 dec to 8 th#Amaranth leaves#Waterchestnut

#FM #W2 Amaranth leaves are a rich source of Vitamin A and a good source of calcium and iron.

#thc#thcweek8#AmaranthLeavesAmaranth is a short plant that is annual or perennial. Amaranth plants are mostly found in summer. We, love to eat amaranth leaves as Saag, make with Moong dal and prepare delicious pakodas , in my state Odisha. There are usually green and red varieties of leaves with short stems are available in market. The leaves are full of micronutrients , fibres and minerals also. I love to cook and consume both red and green Amaranth leaves. Here one can see the preparation of green Amaranth leaves. The is marvelous and goes well with steamed rice.

Green leafy vegetables are a storehouse of many essential minerals and vitamins, so keep them as a menu surely in your diet chaat. So next time you want to try something with green amaranth, do try this recipe. It is absolutely yummy with hot rice.#week18 #greenamaranth #goldenapron23 #greens #cookpad

#Golden Apron23#week18#green Amaranth

#goldenapron23#week18#greenamaranthAmaranth leaves or amaranth greens are nutritious leafy vegetables eaten widely throughout India. It is well-known for its health benefits – controls hypertension, is good for controlling diabetes, prevents anemia, improves digestion, to name a few. A cup of amaranth leaves can meet 97% of your daily vitamin A requirements. Outside of India amaranth is better known for its seeds which is considered a superfood. They are available in shades of red and green, with red ones being more common in India....Making amaranth greens stir-fry or shaak bhaja is really easy and just needs three ingredients. First, wash and clean the leaves really well, and then roughly chop them, removing the thick stem. Next, heat a teaspoon of oil and add a few slices of garlic and dry red chilli. Add the chopped leaves and salt. Cover and simmer until the leaves are done - about four to five minutes. Then, increase the flame and make sure all the excess moisture is dried out....

Amaranthus leaves with green gram dish provides the nutrition of green amaranths and mung bean in the form of protein, vitamins and minerals. This dish is a rich source of protein, vitamin A, C, niacin, folate, iron and phosphorus. It can be served with rice or chapatti.Amount of Nutrient and Percent Daily Value (DV) per Serving (125g):Calories: 132.1kcal (%DV 6.6)Protein: 8.0g (%DV 16.6 )Fat: 2.7g (% 3.4DV )Carbohydrates: 20.2g (%DV 7.3)Dietary fiber: 6.5g (%DV 23.2)Vitamin A: 149.1mcg (%DV 16.6)Vitamin C: 10.1mg (%DV 11.2)Vitamin B3: 1.7mg (%DV 10.3)Vitamin B9(folate): 103.4mcg(%DV 25.9)Iron: 2.8mg (%DV 15.6)Phosphorus: 172.3mg (%DV 13.8)

#gharkakhana#greenvegThis is my go-to recipe for a quick fix dinner or lunch. With just a few basic spices..potatoes, beetroot and amaranth leaves make for a great dry sabji.Beetroot is a rich sauce of potassium,magnesium and copper. Amaranth on the other hand is a powerhouse of iron,vitamin and minerals and potatoes have a good amount of starch.So this dish serves both purposes...gets ready easily and quickly and gives so much nutrition.