Cooking with Ranveer Brar: How to make delicious amaranth locho | india | Hindustan Times
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Cooking with Ranveer Brar: How to make delicious amaranth locho

Every fortnight, we pick a new ingredient, and ask a celebrated chef to rustle up something interesting.

india Updated: Jun 19, 2015 22:25 IST
Rushina Munshaw Ghildiyal
Rushina Munshaw Ghildiyal
Hindustan Times

Chefs, home cooks and food lovers are united on one thought - good ingredients make or break a recipe. Our section 'From The Pantry' seeks to do something rather simple - celebrate ingredients.

But that's not all. Every fortnight, we'll announce our next ingredient in advance, so you, the reader, can send us your recipes as well. Excited?

We kick off the series with noted chef and TV show host Ranveer Brar who uses amaranth grain (rajgira) to make a delicious Amaranth Locho.

"My version is inspired by the best locho I had, at Das Khaman, in Ahmedabad. In the world of super foods and super grains, this ingredient shines through," he says. Once a staple in the diets of pre-Columbian Aztecs, amaranth is perfect for those looking for gluten-free meals; another plus is its high protein content. Often enjoyed as part of traditional preparations such as Ramdana Ladoos and Vrat Ke Roti, it is time for amaranth to get its due.

Watch Chef Ranveer Brar cook up a storm:

Note: Rushina Munshaw Ghildiyal is the author of A Pinch of This, A Handful of That, and runs APB Cook Studio (