Healthy Flaxseed Milaghai Podi/ Flaxseed Gun powder

Flaxseed was cultivated in Babylon as early as 3000 BC. Flax seeds are also called as Linseeds, Ali Vidai(ஆளிவிதை) in Tamil .Flaxseed has long been valued for its health benefits.

Flax Seed

Health Benefits are:

• Helpful in reducing hot flashes, preventing breast cancer in women, and prostate cancer in men.
• Flaxseeds are helpful in reducing cardiovascular diseases, by reducing bad cholesterol and increasing good cholesterol, and thus protects against heart disease.
• Another important use of flax seed is that it helps in proper functioning of kidneys, lowers Blood Sugar and Blood pressure, and helps to reduce weight and also
• Flax seed builds immunity to keep good health.
• Although flaxseed contains all sorts of healthy components, it owes its primary healthy reputation to three of them:
• Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
• Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.
• Fiber. Flaxseed contains both the soluble and insoluble types.

I have already posted idly milaghai podi in my blog. This one is with flax seed, peanuts and coconut. This powder is a good combo for idli, dosa and adai.

Ingredients

Chenna Dhal   (Bengal gram dhal)    ½ cup

Urdh  dhal(Black gram dhal)             ½ cup

Flaxseed                                         ½ cup

Peanuts                                            2 Tbsp.

White Sesame seeds                         2 Tbsp.

Desiccated coconut                            ¼ cup

 Byadagi Red chilies                            15 no. (According to your spice level)

Asafetida powder                                 1 Tsp.

Oil                                                       1 Tsp.

Salt                                                   to taste

Method:

•  Heat a pan and dry roast the flaxseed   till the seeds splutter.  Keep aside.
• The same pan, dry roast the coconut, peanuts and sesame seeds keep aside.
• Heat a little oil and fry the red chilies. Keep aside.
• Fry the other ingredients until reddish color.     
• Cool the roasted ingredients with salt and grind coarsely in a mixer.
• Store it in airtight container.
• Enjoy with hot idlis , dosas and Adai

Tip

• You can add curry leaves(dry fry )to this recipe.
• You can use this powder to stuffed Brinjals and make Brinjals podi fry.

Pea Malai Kofta

Malai Kofta is  a classic dish of Moghul origin. The pea balls are  fried and then added to the special creamy sauce/curry and served along with rice and rotis/Naans (Indian flat bread).  I have used the Paniyaram pan /skillet here to make the pea balls. This helps to cuts down on the calories.  You need a very little oil to fry the pea balls.

Ingredients

For Kofta

Green peas                           3 cups

Gram flour                            2 tbsp.

Finely chopped green chilies    3 no.

Chopped coriander leaves       2 tbsp.

Cumin seeds                         1 tsp.

Finely chopped ginger             1 tbsp.

Salt                                    to taste

Bread crumbs                       ¼ cup

Oil                                      for fry

For Gravy

Organic Tomato puree         ½ cup

Finely chopped tomato         ½ cup

Water                                1 cup

Ginger Paste                       1 tbsp.

Cumin                               1/3 tsp.

Coriander powder                1 ½ tsp.

Turmeric powder                ½ tsp.

Red chili powder                  1 tsp.

Cloves                              2 no.

Salt                                   to taste.

Oil/ Ghee                           1 tsp.

For Decoration

Cream                                1 tbsp.                    

Method:

• Boil the green peas in salted water till tender. Cool and mash.
• Add cumin seeds, chopped green chilies, ginger, coriander leaves and little salt.
• Take  the gram flour in a heavy pan over the fire. Stir till it turns brownish.
• Add the pea paste. Mix it well till it becomes smooth. Divide into 10- 15  equal pieces. Roll it in breadcrumbs.
• Heat the Paniyaram pan and add little oil in all the groves. When it is medium hot, add the pea balls in the groves.
• Within a minute turn it on all the sides and make sure it browns evenly (This cooks very fast so be careful). Keep aside.

For the Gravy

• Heat the oil and splutter the cumin seeds, and the ginger paste and fry for a minute.
• Add all the powdered spices , cloves, tomatoes, tomato puree  and salt.
• Stir it until leaves the oil. Add water and cook it in low flame.
• Put the gravy in a dish and add the Kofta to it.
• Decorate with cream and serve hot with rotis, Biryani , Pulao

  Note: See my other Malai Kofta Recipe

Avakkai Pickle/ Andhra Style Spicy Mango Hot

Mango is the most important fruit of India and is known as “King of fruits”. India occupies top position among mango growing countries of the world and produces 40.48% of the total world mango production.Mango is grown almost in all the states of India.  See more details on http://agriexchange.apeda.gov.in/Market%20Profile/one/MANGO.aspx

Preparing pickles seasonally is wise on two counts: Economy & Taste.

A traditional method of making mango pickle, which can be preserved for a longer period. This will go well with rice, especially curd rice.

Pickling Basics

• Wash, clean and dry the bottles or jars (in advance at least 24 hours)
  
• Avoid use of wet hands or spoons, while transferring pickles into small containers, as moisture leads to fungal growth.
• Always use clean dry spoons for taking out pickles from the jar.
• Wipe bottles from the inside with a cloth dipped in hot salted oil preferably before storing pickles to keep the pickle fungus free.

Ingredients:

Medium size Raw Mangoes        13 No (matured, soar and even sized mangoes)

Mustard powder                        350 gms

Colorful Red chili powder           350gms

 Rock Salt                                 325 gms

Asafetida powder                       ½ tsp.

Fenugreek seeds                       50gms

Husked Gingely Oil                    2 cups

Method:

• Generally oil is used without heating. Some prefer to heat and use,. Allow the heated oil to cool completely before using.
• Wash the mango thoroughly and clean with dry cloth .
• Cut the mangoes into 1 inch pieces and dry it out for a day. ( It will helps the pickle last longer).
• Sun dry the all other ingredients.
• Cut them into pieces of 1 ½ inch . Ensure that all pieces have shell attached to them. Otherwise the pieces become soft too fast.
• Mix the mustard seed powder, red chili powder, salt and fenugreek seeds and asafetida together in a small bowl.
• Add one cup of oil and mix to a consistency that can be held in a first.
• Sprinkle the mango pieces also with a little oil.
• Coat the mango pieces gently with the Masala. As each mango piece is wet with oil, the Masala sticks to it easily.
• Transfer these masala coated mango pieces to the jar and spread them evenly.
• Repeat the process till the mix and mango pieces are over.
• Towards the end if a little mix remains it can be added on top.
• Pour oil over the pickle and cover the jar with a lid.
• Tie a near thick cloth over it and store it.
• Mix it well on the third day . Taste it and if required salt may be added at this stage.
• You can start having it after 2 weeks. It last for 1 year.

Notes:

• Choose only the tree plucked mangoes.
• Make sure to keep ready a jars or containers with proper lid , clean and dry.
• Mangoes must be cleaned and dried properly.
• At least ½’’ to 1’’ oil should be floating above the pickle
• Separate the pieces that do not have shell attached to them and prepare that pickle separately.
• You can add whole chick peas into the pickle .