Here is the much awaited roundup of Cooking with Seeds - Flax Seed event, which I hosted in the month of Feb 2010 and I am truly and honestly glad and want to thank that Priya gave me the opportunity to host :)
I received 33 whopping recipes for the ingredient I thought was very difficult to use, out of which 3 were from a non-blogger. I was felt very honored to have received those entries. I would like to thank all my fellow bloggers for their efforts and sending me these delicious recipes. If any of your entries that you sent are missing, please let me know.
I also would like to thank Priya for sending the most, i.e., 8 entries :)
Krithika Rajgopal, a non blogger sent these 3 delicious recipes and pictures.
Sesame and Flax seed rice
10 gms milled flax seed
40 gms white sesame seeds
Mustard, Urad dal, red chillies, green chillies, coconut, curry leaves, hing and salt
Roast the flax seeds till you get a nice aroma. Roast the sesame seeds till they all splutter and change into a nice brown colour. Roast the broken red chillies separately. Grind these into a fine powder and keep aside. Cook a cup of sona masoori rice with little less water than usual so that the rice does not get mushy. Let it cool. Prepare the seasoning. Take about 2 tbsp of oil and roast the ingredients in the order given. Roast until the coconut slightly changes color. Keep a small amount of rice aside and then combine the powder and the seasonings with the rice along with the required amount of salt. Add some more oil or ghee and check for salt. If needed add the rest of the cooked rice as well.
Since I am a health conscious person, I try to keep the oil and coconut to minimal quantities. This can however be adjusted to one's taste.
ServingThis rice goes well with morkuzhambu or aviyal.
Sesame and Flax seed coconut chutneyIngredients
1/4 cup grated coconut
1 tbsp flax powder
1tbsp sesame seeds
2 tbsp roasted chana dal(pottukadalai)
1 tsp coriander seeds
red chillies according to taste
small piece of tamarind
salt to taste
PreparationRoast the flax powder till you get the smell of it. Roast the sesame seeds, coriander seeds and red chillies separately. Grind all of this with the rest of the ingredients adding some water. Splutter some mustard seeds in about 1/2 tsp of oil and pour it onto the chutney. ServingServe this with idlis or dosas.
Brown rice pidi kozhukkattai with flax seedsIngredientsBroken brown rice 1 1/4 cup
Broken tuar dal about a handful
Flax seed powder 5 tsp
Salt to taste
Mustard 1 tsp
Urad dal 2 tsp
Small piece of red chilli
Green chilli 2 nos
Ginger 1 inch piece grated
Curry leaves few
Oil 2-3 tbsp
Water 21/2 cups
Take oil in a kadai. Once it is hot enough add all the seasoning ingredients starting with mustard. As soon as you add the hing, add water and salt and let it come to just close to boiling. Reduce the flame and slowly add the broken rice and tuar dal stirring at the same time to make sure there are no lumps. Increase the heat and keep cooking until it comes together to a ball like consistency. Let this cool a bit. Once cooled, shape these into oval balls and place them on greased idli plates. Steam for 15 mts. Serve with any kind of chutney, sambar or kothsu.
Broken brown rice is not readily available in stores. It has to be prepared at home. Wash the rice and let it drain thoroughly. Spread the rice out on a towel so the residual water is absorbed. Powder the rice in small batches to the consistency of coarse rawa.
Tuar dal is also to be washed and the water drained completely. Run this in the mixer in pulses. This can be much coarser than rice. Coconut oil or ghee can be combined with refined oil while seasoning for more flavour.
That's all for now. Take care till next post.
Continue Reading at
Mharo Rajasthan's Recipes - Rajasthan A State in Western India2011-03-06.