RECIPE :FLAX SEEDS SAUCE/ ALSI KI CHUTNEY

Alsi  Ki  Chutney

Flax seeds Sauce

How about a very healthy treat today!

Alsi seeds or better known as Flax Seeds have great health benefits. Flaxseeds (also called linseeds) are a rich source of dietary fiber, vitamin B1, manganese, micronutrients, and the essential omega-3 fatty acid.

This seed otherwise hard to eat, can be eaten if hidden behind other flavors of various savory dishes or desserts.

STILL LOOKING FOR A REASON TO HAVE THESE...
Well this chutney, primarily made from Alsi/ Flax seeds doesn’t need any reason to be relished...this yummy tangy n chatpati chutney is not only a treat for your taste buds, but has unparalleled health benefits. Make this and have it with your lunch or dinner meal. This will truly enhance the flavors of your meal manifolds.
Make this tasty chutney and enjoy your meal.

Why is this sauce/ Chutney a very healthy condiment:

A non-toxic, high with dietary fiber, very essential especially for women, lowers the risk of diabetes, cancer and heart disease, lowers cholesterol, improves blood pressure, and also prevents hot flashes. This wonder seed does it all. But yes you must eat in moderate quantities. Excess consumption may too lead to adverse effects. But that I guess goes with all edible stuff. We must eat sensible portions.

An easy condiment in your meal: This chutney/sauce is a very easy preparation .I am a fan of the old mortar and pestle method. It does give a very nice flavor. The modern mixers are good, but they cannot really match the flavors which this old method achieves. But yes all of you, who don’t have a mortar n pestle at home, please make this in your mixer. It still has all health benefits intact. Just don’t over grind it.

How to make this Sauce/Chutney

Serves:                   2-3

Makes:                  1 cup

Prep time:             5 minutes

Cook Time:           10 minutes manual/

          5 minutes with mixer.

Cuisine:                 Nepalese

Difficulty Level:     Easy

You’ll need:

2 tbsp. Flax Seeds/ Alsi ke daane

3 Green Chilies (adjust to your taste)

2 Tomatoes small (de-skinned)

4-5 tbsp. Coriander Leaves

3 cloves garlic

½ inch ginger chopped/ paste on mortar.

Salt to taste

½ tsp oil (optional)

Instructions:

1.     Roasting the Flax seeds: dry roast the flax seeds in a pan on low flame. Keep a lid handy as while roasting as these seeds pop on heating. Just lightly roast for 5 minutes and stir in between to prevent burning.

2.     Preparing the ingredients: steam the tomatoes in the microwave/in a pan to de-skin the tomatoes.Normally,I do this alongside cooking my dry vegetables only and I put the tomatoes on top in the pan of the vegetables being cooked and put the lid on. This way I save time n energy of doing it separately in a pan. In 5 minutes the stem of cooking vegies makes the tomatoes leave skin and I take them out and remove the skin. Simple isn’t it. De-skin the garlic and ginger and chop the coriander leaves.

3.     On the mortar n pestle: Now, take the seeds and crush them to power on the mortar and keep aside. Add ginger garlic and green chilies and tomatoes gradually and crush them to paste. Now, add coriander leaves and crush together with the paste. Keep going till you have a fine paste. Now add the crushed seeds powder and mix till well incorporated. Transfer into a bowl and add salt to taste. Put oil if desired otherwise its optional.

4.     In a Mixer: Crush the flax seeds in a dry mixer jar on pulse. Keep aside in a bowl. Now, add ginger, garlic, green chilies, coriander leaves and grind together till it’s like a paste. Now, add the powdered seeds and mix on pulse till well blended. Add salt and pulse again to mix. Transfer in a serving bowl.

Note: you make decrease the number of green chilies as per your taste preferences. Also a little more coriander leaves could be also added for a better color.

TAHINI SAUCE RECIPE

TAHINI SAUCE RECIPE

A dip of Middle Eastern origin.

A sauce used for a variety of dishes, it can be made well in advance and stored for weeks in the refrigerator. A nice tahini sauce is added to the lovely hummus,baba ghanoush dip, for some Mediterranean lentil wraps, just used as a dip. The procedure of making the tahini sauce is simple. First we dry roast the sesame seeds on a stove top. Keep stirring with a spatula. Toast the seeds until they are slightly golden in color. Some recipes grind the seeds and oil together. I first roasted the seeds and ground them to a powder like form. I then added the oil and the rest of the ingredients. It gave me a very creamy texture and also did not need extra oil to be added. So here is the recipe for the lovely tahini sauce. This recipe has been adapted from about food recipes; the recipe link is as under.

http://mideastfood.about.com/od/dipsandsauces/r/tahinisauce.htm.

My cup size=           200ml

Yields :                    1/2 cup sauce

Preperation time:  5 minutes

Cook time              15 minutes

Total time:            20 minutes

Difficulty Level:   E asy

Cuisine:                Middle eastern

Ingredients :

½ cup Sesame seeds

3 garlic cloves

½ tsp salt

3 tbsp olive oil

¼ cup lemon juice

2 tbsp. parsley or coriander leaves.

Method:

1.     Dry roast the sesame seeds in a pan.Keep stirring until its golden brown in color.

2.     Let it cool .

3.     Now, grind these seeds in a food processor till finely powdered.Now add olive oil ,salt ,lemon juice and parsley.

4.     Grind to a fine paste.

5.     If you are making this sauce for hummus or baba ghanoush in advance,then you may refrigerate this and store for few weeks.

6.     If you are serving this as a dip alone with wraps or snacks then you may add a little lukewarm water for consistency and 2 tbsp parsley more for flavor.

Served best when cold.

RECIPE :Coconut Chutney...Instant and tastes like authentic restaurant style chutney.

COCONUT CHUTNEY RECIPE

Whenever you talk about south Indian cuisine, chutneys are inevitable.

Be it main course or snacks ,no dish is complete without this South Indian relish.

Traditionally made from freshly grated coconut, this recipe gives a fresh look to it but promises the same texture and flavor.

This coconut chutney can be prepared rather instantly, you just need the required ingredients and grind them and you have The Coconut Chutney ready.Once i made this recipe i stopped making it the traditional way.Its extremely flavorful and matches the true essence of the dish and its SUPER SIMPLE to prepare.

Preparation time: 5-7 min
Cooking time:1 min
Total Time:8 minutes
Recipe Category: south Indian chutney

Serves: 5-6

Ingredients:

Desiccated Coconut/Freshly grated- 1/4 cup
Roasted unsalted peanuts(plain): 3-4 tbsp
Salt to taste
Tamarind Paste: 1 tsp
Water/ coconut water: just for consistency
Dahi/Curd: 3-4 tbsp
Green Chilies: 1 -2 chopped or to taste

Tempering:

Oil-1 tbsp
Mustard Seeds/Sarson: 1 tsp
Curry Leaves/Kadi Patta: 4-5
Dry red chillies(optional):1-2

Method:

1. Take all the ingredients and grind them to a fine paste of medium thickness.
2. For tempering: Heat oil in pan.Add mustard seeds.Let it splutter and add kadi patta ,dry red chili and close flame.
3. Pour this on the coconut paste and mix well.



copy right picture

4. Serve with idli ,dosa or any other south Indian snack.

Note: remember to put coconut water or water for consistency as much to keep the chutney not too thick and not too runny,as when you refrigerate it it does thickens a bit.

RECIPE :Sweet Imli Chutney- For Dahi Bhalla and Chaat

SWEET IMLI CHUTNEY....

Imli Chutney:

Imli: 1 pkt-200 gms (soaked for 2-3 hrs)

Water: 1 cup ( to soak) + 1 cup to mash

Sugar: 200  gms or 5-6 ladle full

(do taste and add if more sweetness needed as per preference)

Salt: to taste

Red Chili:1 tsp Degi mirch

Garam Masala: ½ tsp

Bhuna jeera: ½ tsp

Dal chini-1 inch

Long cloves; 4-5

Choti illaichi: 4-5

Red Food Colour: 2 pinch mixed in 2 tbsp of water)

Melon Seeds seeds: 1 tbsp

Method:

1. Soak the Imli in 1 cup water for 2 hours.
2. Mash it nicely, sieve in another bowl and keep aside.
3. Add 1 cup water to the sieved mash again.Mash with your fingers again and drain again in the same bowl with the previously kept water.
4. Now,add salt,red chilli,bhuna jeera,long cloves,red food colour,choti illaichi,dal chini,garam masala and keep it on boil on the gas burner on medium flame.
5. Cook and let it boil for 15 min or till it is a bit thick.Add melon seeds and mix well.Add sugar and let it cook till the sugar dissolves.
6. Switch off the flame and let it cool.

Tips:

You can store this chutney in fridge for a week and in the freezer for about 2 months.

To use just take out the needed quantity and microwave .Add a bit of water for the right consistency.