Pigweed, aka Amaranth

Another “weed” worth posting. It’s edible. It shows here the leaves and seeds. There is one variety that has really sharp thorns. Those need to be pulled up. And then you may be blessed, hopefully, with the thornless type growing prolifically in your garden. It’s cooked like a spinach. The seeds may be used as a cooked cereal or ground into a flour

 

Cabbage and Paneer Subji

INGREDIENTS:

About 8 cups of chopped cabbage

2 T ghee

1 T grated ginger

1/4 t yellow hing

1 t coriander powder

1/4 t black pepper

1 t turmeric

Salt

paneer from 1/2 gallon of milk

PREPARATION:

1. Heat the ghee  and add the following spices. The ginger should be browned first, followed by the hing, coriander powder, black pepper, and turmeric in quick succession.

2. Add the cabbage and stirfry a few minutes as it softens in the ghee and spices. Add salt, as desired.

3. The paneer is generally stirfried in some ghee separately, but to save time, throw it into the ghee and spices before  the cabbage. Stir it around in the ghee until it’s a little browned and then add the cabbage for frying. Otherwise, fry it separate and add at the end. 

4. When the cabbage is wilted, add a little water or some whey. Keep on high heat covered to cook. When a little dry, stir and check for doneness.. 

Offer with lemon slices and a bowl of yogur, rice and or chapati.

Whey smoothie

 

A lot of whey gets made while making paneer. That extra whey is great in chapati and bread doughs; subjis,  and dahl  (only after the dahl is cooked and thickened). And here we are using it in a smoothie. 

Just blend together bananas, whey, roasted nuts and ground cardamom in the proportions desired. It’s that simple. I’m not going to write out a regular recipe here. Just experiment, and when you blend it don’t put all the whey in at once. First blend the nuts and banana with a little whey, so that it is well blended and then thin it out with more whey, as desired