Showing posts with label Flax seeds. Show all posts
Showing posts with label Flax seeds. Show all posts

Tuesday, February 5, 2019

Flax Seeds - Radish Chutney

Here is Flax Seeds - Radish Chutney. It is yummy, easy, healthy, simple and quick.

Chutney is one of the side dish for many main dishes. We South Canara people are used to eat Plain rice with any spicy chutney and a spoonful of ghee. That taste heavenly and the one who eats this combination of Hot Rice + Spicy Chutney + Ghee will simply agree and will droll again for the same.
Varieties of chutneys can be prepared using different ingredients.
Here I have tried Flax seeds and Mooli/Radish and coconut chutney.

Let us see some benefits of eating Mooli/Radish in our diet.

Radish is fiber rich vegetable and it helps in digestion. It boost immunity and good source of anti oxidant properties. It is one of the good food for people who suffer from piles. It helps to treat urinary infections. Radish is rich in potassium and helps in controlling the blood pressure level in our body.
Radish has a low glycemic index and helps to regulate sugar level in our body. Radish juice helps on the blood sugar level of diabetic patient. Radish is filled with Vitamin C, phosphorus, zinc and Vitamin B complex properties.  They are very good for the skin. The water content in Radish helps to maintain healthy moisture in the skin. Eating radish helps in protecting our kidneys. It is good for treating jaundice. Radish is good for
 liver and stomach. It help in purifying the blood and eliminate toxins and waste. Radish is rich in Vitamin C, potassium, calcium, sodium, folate, magnesium, phosphorus, zinc,  Vitamin B6, Vitamin A and Vitamin K.
Flax seeds - Radish Chutney goes well with idli, dosa, chapati, rotti, plain rice and most of the main dishes. No Onion or Garlic is used in this Flax Seeds - Radish Chutney.
Let us see the recipe Now :

Ingredients :

To Fry :
Flax seeds : 1 Tablespoon
Cooking Oil : 1 Teaspoon
Byadagi chilly : Red chilly : 5 to 6
Curry leaves : 8 to 10
Ingh /Asafoetida : A little
To Grind :
Coconut : 1 Cup
Tamarind : 1 Small marble size
Radish : 1
Salt : As required
To Season :
Mustard seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Curry leaves : 5 to 6
Ingh : A little

Method :

1. Wash and scrape out the outer layer of Radish and cut into circle shape. (Very thin slice).
2. Grate coconut and keep it aside;

3. Keep a small frying pan on the fire and add 1 teaspoon of oil. Add flax seeds and fry till they turn crispy. ( On low flame ).
4. Add red chilly and fry for a minute. Add curry leaves and ingh. Put off the fire. Add cut radish and mix it well. Let the fried ingredients cool.

5.Grind the fried ingredients with a small marble size tamarind. (Add required water while grinding).
Add required salt and churn for a minute.

6. Shift the chutney to a serving dish. Add mustard seeds, curry leaves seasoning with ingh.
7. Serve with the main dish you have prepared.

Note :

Fry flax seeds on low flame. Adding more / less chilly is optional. Adding more coconut is opitional.
No need to fry the mooli / radish much. Add radish pieces at the end and put off the fire.
Serves :2 to 3 
Time : 10 Minutes

Thursday, February 25, 2016

Flax Seeds , Ground Nuts & Dry Coconut Chutney Powders.

Chutney Powder is a spicy powder prepared using many dals and spices. There are varieties of chutney powders like mixed dal powder, chilly mixed powder (Molagai podi), Toor dal chutney powder, ground nut chutney powder, Sesame chutney powder so the list goes on.
Here I have prepared Flax seeds chutney powder. Added some curry leaves and chilly powder.
I also have prepared Ground Nuts Chutney Powder and Dry Coconut Chutney Powders. So there are three Chutney powders Recipe is Here. They are easy to prepare and yummy to enjoy with any dishes.

This time I wanted to try with chilly powder instead of red chilly. I had many packs of chilly powder. So used it here and it has come out nicely. You can add this chutney powder to any curry (small amount like 1 to 2 spoons only) once in a while. Flax seeds are good for the body and it contain Omega 3 and good vitamins and minerals.
Lets see the benefits of using Flax seeds in our diet.
Flax seeds are used in cooking for ages. In olden days it self people knew its benefits and one or the other way they used flax seeds in their diet. Now a days most of us know the benefits of eating flax seeds. It contain Omega 3 fatty acids. It also has high lignan content.( Lignan are fiber kind of compounds and they also provide antioxidant protection to the body). They also contain water soluble fiber which can provide special support to the intestinal tract. ( They are known as Mucilage gums). They also help to control the cholesterol level in our body. They are good for diabetes and blood pressure. It is good for people who suffer from constipation. It helps to improves immunity since it is rich source of Omega -3  fatty acids. Flax seeds protect our body from bacteria and viruses. It also helps to reduce inflammation since they contain anti inflammatory properties. It is good for women who suffer from Hot Flashes. The anti oxidant properties in flax seeds regulate the hormon imbalance.
Lets see the recipes now :

1. Flax Seeds Chutney Powder:

Things Needed : 

Flax seeds : 1 Cup
Red chilly Powder : 2 Tablespoons
Salt : 1 Tablespoon
Curry Leaves : 2 Handful
Ingh/Asafoetida : a little
Dry Coconut : 1/2 coconut ( according to your wish )
Tamarind : A small marble size

Method : 

1. Clean (optional) flax seeds and dry roast them on low flame slowly.
2. It starts to splutter. Fry little more and shift it to a tray or plate. (see the plate is completely dry).4.
3. Put red chilly powder on top of the seed and let it cool. Add tamarind to it. ( Make it into small pieces)
4. Cut  dry coconut and roast on low  flame for 2 minutes. Add it to the flax seeds bowl or tray.
5. Dry roast curry leaves nicely for 2 to 3 minutes and let it cool.
6. Dry grind the mixture when it is cooled. Allow it to cool and put it in a plastic /glass container,
(Bottle/box) use it whenever you want it.
7. You can use this powder for any type of dry curry or any curry too.

Note :

Dry roast them on low flame nicely. Do not over roast. You can add red chilly (needs to roast) instead of chilly powder. I added chilly powder on the top of hot roasted flax seeds. That will be more than enough to get the right heat. You can also use more coconut. Using dry coconut helps to chutney powder to stay without spoiling. ( or your chutney powder might get spoiled or get fungus. Check salt. Add little by little and make sure it is just enough.
Time : 15 minutes
Serves : as you use. (I small bottle).

2. Dry coconut chutney powder

Things Needed : 

Copra/ Dry coconut :1
Chilly powder : 2 Tablespoons
Salt : As required
Tamarind : a small marble size
Ingh : A pinch
and seasoning : 2 Teaspoons.
Mustard seeds, curry leaves and ingh and a spoon of oil. (any)
Method :
1.Cut copra (dry coconut) into small pieces.
2. Add tamarind and salt, ingh and dry coconut pieces. Dry grind it nicely till it turns into nice powder.
3. Add mustard and curry leaves seasoning to it. This coconut chutney powder can be kept out side for a month. (Use dry coconut).  Fill in the glass bottle when it is cooled.
Note :
Make use of dry coconut. No need to roast or fry the ingredients. It can be used for any curries also.
Time : 10 minutes.
Serves : 1 Bottle

3. Ground Nuts Chutney powder :

Things Needed 
Ground Nuts  : 1 Cup
Red chilly powder: 2 Tablespoons
Ing : A pinch
Curry Leaves : One handful
Tamarind : 1 Small marble size
Salt : As required
Method :
1. Dry roast groundnuts and remove all the outer layers of groundnuts. Dry roast curry leaves for 2 to 3 minutes. 
2. Dry grind them along with chilly powder and dry tamarind.
3. Mix salt and let it cool. Put this Groundnuts chutney powder in a glass bottle.

Note :
Dry roast ground nuts till it gets crispy. Let it cool. Then dry grind it nicely. Mix all the ingredients before you bottle chutney pudi/powder. You can also use little dry coconut and then grind it together.
 Time " 10 miunutes
Serves : 1 Bottle

Sunday, July 26, 2015

Foxtail Millet & Flax Seeds Dosa

Dosa or Dose (Kannada word), is one of the most favourite and famous food item of South India. Now world famous. There are different varieties of dosas and it can be eaten at any time of the day.
Normally dosa is prepared with rice (raw or boiled), urid dal, methi /fenugrik seeds and flattened/beaten (aval/avalakki/poha). I always try to twist the ingredients and prepare it in slightly some thing different. This time I have added flax seeds because it gives fluffiness and softness to the dosa. Use of foxtail millet turns dosa very crispy. I added 1/3 of raw rice which helps dosa to be not only normal kind, it also avoids dosa to be very stiff.
Trying dosa, using different healthy grains is really gives me joy. This time I tried with, fox tail millet, flax seeds, raw rice and urid dal. Dosa came out very well and adding flax seeds gave softness to the dosa. These dosas are really healthy because it contain good healthy grains like foxtail millet, urid dal and flax seeds.

Foxtail millet is known as Navane and flax seeds are Agase beeja in Kannada language.
Lets see some benefits of having Urid dal in our diet.

Urid dal is rich in protein and carbohydrates which required by the body. It also contain Vitamin B, iron, folic acid, calcium, magnesium, potassium. Urid dal contain energy boosting, anti aging and anti inflammatory properties. It also helps to improve digestion and boost heart health.
Lets see the recipe now. You can prepare thinner and crispy dosa, fluffy dosa (Set Dosa) or Masala Dosa. (Option is yours).

Ingredients :

Foxtail Millet : 3 Cups
Raw Rice : 1 Cup
Flax Seeds : 2 Tablespoons
Urid dal : 1 Cup
Methi/Fenugrik seeds : 1 teaspoon
Avalakki/Poha/Beaten Rice : 1/2 cup or 2 handful
Oil : 2 to 3 Tablespoons.

 Method :

1. Wash and soak all the ingredients except avalakki together for 3 to 4 hours. Wash and soak avalakki separately.
2. Grind it nicely  (including avalakki) and till paste consistency with required water. (add water little by little).
3. Remove from the grinder or mixi jar and add salt and mix it well. Leave it fermentation. (Over night or 5 to 6 hours).
4. Keep a tava or dosa pan on the fire. Heat. Just sprinkle little oil and put a ladle of dosa dough.
5. Spread it nicely, cover and cook for 1 minute on low and medium flame.
6. Remove the cover and sprinkle 1/2 teaspoon of oil on the top and turn the dosa and cook other side of the dosa for 10 to 20 seconds.

7. Remove from the pan and serve hot dosa with chutney or sambar or any side dish. Add a spoon of ghee on the top just before serving.
8. Repeat the same and prepare dosa with remaining dough.
9. Masala Dosa with the same dough.

Note :

You can reduce the quantity of rice and foxtail millet (each 1 cup and 1/2 cup urid dal etc) .
You can also use ghee instead of oil. (optional)
Time : Soaking : 4 hours, grinding : 10 minutes in mixi and at least 1 hour on grinder.
Cooking time : 30 minutes (As per requirement).
Serves : at least 25 to 30 dosas can be made

Saturday, January 31, 2015

Flax Seeds - Capsicum - Chayote Squash Peel Chutney

Chutney is served as one of the side dish and it goes well with all most all main dishes. We south Indians are expert in preparing many types of chutneys. They can be used as one of the side dish while serving the main dish. This combination of flax seeds, capsicum and chayote squash peel chutney is a very good side dish goes well with hot rice, idli, dosa, roti and chapatis. We normally use almost all vegetable peels to prepare chutney. Even the capsicum chutney also I have tried and its like super hit. So this time I wanted add flax seeds which gives a good texture and adds not only taste but healthy too.
Lets see the benefits of having Chayote Squash and Capsicum in our diet.
Chayote Squash is very low in calories and no saturated fats or cholesterol. It is rich in dietary fiber. They contain good amount of anti oxidants, minerals, vitamins. They are good sources of B complex vitamins. 
Capsicum helps in keeping our skin clear and it prevents rashes and pimples. They contain Vitamin A which is good for eyes and helps in preventing eye diseases.Capsicum is helpful in treating pain related diseases. Eating capsicum speeds up the metabolism and helps to burn calories and helps to reduce weight. They help to digest food easily and prevents indigestion. It regulates blood pressure and lower cholesterol in the body.
Now lets see the recipe .

Ingredients :

Flax Seeds : 1 Table spoon
Capsicum : 1
Chayote Squash Peel : 1 Cup
Tamarind : Marble size
Coconut : fresh and grated : 1 Cup
Salt : required
Ingh : a pinch
Green Chilly : 2 to 3
Urid dal : 1/2 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Coconut Oil : 1 Tea spoon

Method :

1. Wash and peel Chayote Squash skin and keep it aside.
2. Wash and cut capsicum into small pieces
3. Grate coconut and keep it aside.
4. Now keep a pan on the fire. Put 1/2 Tea spoon of oil. Put flax seeds and fry nicely till they turn slightly brown.
5.Add green chilly and curry leaves. fry nicely and then add capsicum and fry for 2 to 3 minutes.
6. Add Chayota Squash peels and fry for another 2 minutes. Put off the fire and shift the fried things to a plate. Let it cool down.

7. Now grind tamarind (a small marble size), coconut and fried flax seeds , capsicum and chayote squash peels.
8. Grind nicely till soft (or your desired consisitency) and add little ingh and salt grind it for 10 seconds.
9. Shift the ground chutney to a serving bowl.
10. Keep a pan on the fire and add oil. Add mustard seeds and urid dal. Let mustard seeds splutter.
11. Add curry leaves and a pinch of ingh and put this mustard mixture to chutney bowl.

12. Serve chutney with the main dish you prepared.

Note :

Fry flax seeds on low flame till they turn roast. Add little by little water while grinding. Chutney consistency should be thick or it does not taste that good. Adding more chilly is optional. Adding little jaggery is also optional. You can add cut onions and garlic while grinding .(fry garlic and then add). Using coconut oil is also optional. Instead you can use your choice of cooking oil.
Time :15  minutes
Serves : 4 to 5

Sunday, January 11, 2015

Flax Seeds - Carrot & Bajji Chilly Chutney

Flax Seeds - Carrot & Bajji Chilly Chutney
Carrot -Flax Seeds & Bajji or Bonda Chilly Chutney is a side dish and we can have this chutney with plain rice, roti, chapati, akki rotti, idli, dosa and even bread and buns.

 Flax seeds are known as Agasi in Kannada (Karnataka), Ali Vidai or Ali Varai - Tamil,    Bittu, alasi or atasi - Telugu, Cheruchana vittu -Malayalam, Alasi or tisi -Hindi, Alasi - Gurjarati, Javasu - Marati,and Marshina in Bengali.
Flax seeds are known for their wonderful values.Flax seeds contain Omega 3 Fatty acids.

Lets see  the benefits of having flax seeds in our diet.
Flax seeds are normally eatem during the winter months as they generate heat in our body.
Flax seeds are extremely good for the health. They are prime source of Omega 3 fatty acids and vegetarian must add flax seeds in their diet. Omega 3 fatty acids are very necessary for the good health. It is normally found in fish(salmon, mackerel, tuna etc), soyabean, flax seed, pumpkin seeds, spinach, walnuts and salad greens.
Flax seeds are high in antioxidants and contain dietary fiber which is essential for regulating proper bowel movements. Fiber helps to prevent constipation and also it keeps us full for a longer time. They help to prevent diabetes, high blood pressure, heart disease and blood sugar.
Lets see the recipe of Flax seeds - carrot and Bajji Chilly. It is very easy to prepare and goes very well with all the main dishes.
There is no onion or garlic used in this dish.

Ingredients :'

Carrot : 2
Flax Seeds : 2 Table spoons
Coconut : Fresh and grated : 1 Cup
Bajji Chilly : 2
Salt : To taste
Ingh (Asfoetida ) : a pinch
Oil : 2  Tea spoons
Mustard seeds : 1/2 Tea spoon
Urid Dal : 1/2 Tea spoon
 Red chilly (Byadagi ) : 3 To 4
Curry leaves : 8 to 10
Tamarind : a small marble size.

Method : 

1. Wash carrots (scrape out the outer layer and then wash again) and grate.
2. Wash bajji chilly and cut it into small pieces
3. Grate coconut and keep it aside.
4. Now keep a pan on the fire and heat. Put 1/2 tea spoon of oil. Add flax seeds and red chilly. Fry them till the seeds turn crispy.  (Do it on low flame nearly 2 minutes).

5. Add curry leaves, ing, grated carrots and then fry for a minute. Put off the gas and then add coconut gratings. Leave it for cooling.
6. Grind this coconut- carrot and flax seeds mixture with tamarind one the fried mixture is cooled. Add salt and grind for `10 seconds and shift the ground chutney to a bowl.
7. Now keep a pan on the fire and put oil ( 1 Tea spoon will do) and heat. Add mustard seeds, urid dal and ingh. Let the mustard seeds splutter.
8. Add curry leaves and cut Bajji chilly and fry them till they are soft. Put this fried mixture on the top of the ready serving chutney.

9. Flax Seeds - Carrot & Bajji Chilly Chutney is ready to serve.

Note : 

Do not over fry the flax seeds. (It might leave bitter taste). The seeds should be crispy once it is done. You can use more coconut. You can also add onions while grinding the mixture.  You can also use little jaggery if you wish sweetish taste.
Time : 15 minutes
Serves : 4 to 5 .

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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