Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Thotakura (Amaranth, Red Spinach)

Thotakura (Amaranth, Red Spinach)
Thotakura (Amaranth, Red Spinach) Leaf ~ for this week’s Indian Kicthen

Traditional way to select and store wheat grains for the whole year
– from Pune, India by Pooja of My Creative Ideas.


Great news about ‘Cooking at Home with Pedatha’:

The book has won the Gourmand Award for Best Vegetarian Cookbook in the World ~ 2006.

Congratulations Pedatha, Pratibha and Jigyasa!


Posted by Indira©Copyrighted in Indian Ingredients,Indian Kitchen,Thotakura (Amaranth),Zen (Personal) (Sunday April 15, 2007 at 4:36 pm- permalink)
Comments (9)

The New Home of Mahanandi:

9 comments for Thotakura (Amaranth, Red Spinach) »

  1. Wow, that picture is stunning! So, is the picture of boiled peanuts, in the previous post.

    Beautiful photography, Indira.

    Can you recommend any reference (on the web) for taking better food pictures please? 🙂

    Comment by Kay — April 15, 2007 @ 4:43 pm

  2. The picture is lovely indeed. How do you cook amaranth? I’ve seen it at the market but am uncertain on how to proceed. Any advice?

    Comment by Meredith — April 15, 2007 @ 5:55 pm

  3. i always luved ur shots 😉

    Comment by anusharaji — April 15, 2007 @ 5:55 pm

  4. Hi indira,
    can u post an recipe about thotakura curry and a request to post the recipe for rava kesari sweet. i dont know how do prepare these and waiting to see those recipes on ur blog. i have learnt cooking from ur recipes.
    i would really appreciate u if u post those recipes. and thanx.

    Comment by chaya — April 15, 2007 @ 6:19 pm

  5. I’ve been missing Amaranth (Chaulai, Tandal jo ni bhaji) a lot-this picture of the lovely leaf was such a delight to look at!

    i heart this green 🙂

    Comment by musical — April 15, 2007 @ 6:53 pm

  6. indira,
    wondering if you’de made the trip down to kent, washington to visit punjab sweets? it is well worth the 30 minute drive from seattle: fresh ladoo, jalebi, gulab jamun, mesu, barfi, besan, petha, etc!

    Comment by leighbird — April 15, 2007 @ 10:59 pm

  7. I was first able to eat amaranth here in Singapore when I picked it up in Little India. It was labelled as bayam under its Malay name. A few of us shoppers were picking it up because there were no other greens (and purples!) available. The lady at the register explained to some of the people in Tamil that it is used and cooked with dal.


    Comment by Raihanah — April 16, 2007 @ 3:00 am

  8. Congrats to all three of them! What a wonderful recognition.
    The picture is lovely…I am so looking forward to some warmer weather so my greens will grow!


    Comment by Trupti — April 16, 2007 @ 6:06 am

  9. A very nice pic of amaranth.
    congrats to all three winners. i have seen that book here, its worth its prize.
    thanks for your email. I love your this stmt about indian tradition – “if we will not do it , then who else ?” this is so true in itself.:) . thanks again

    Comment by Pooja — April 17, 2007 @ 6:43 pm

Your Comment


(required but not published)

RSS feed for comments on this post. TrackBack URI

It sounds like SK2 has recently been updated on this blog. But not fully configured. You MUST visit Spam Karma's admin page at least once before letting it filter your comments (chaos may ensue otherwise).