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

Flaxseed Paruppu Podi




BM #121 Week 2 Day 3 - 

Today's recipe from the Tamilian cuisine is a fair adaptation of the classic Andhra delicacy called Kandi Podi. I am yet to post the authentic recipe of Kandi Podi. But I am here with the Tamilian version of Flaxseed Paruppu Podi.

I have added garlic in this recipe as my kids prefer but it is totally optional.

 Ingredients - 

Flaxseed 1/4 cup
Toor Dal 1/4 cup
Coconut Powder 1 Tbsp
Peppercorns 1/2 tsp
Red Chilies 3-4 (I used Guntur Chilies)
Garlic 3-4 cloves (Optional)
Salt as needed



 Method Of Preparation -

In a heated pan, dry roast Toor dal, peppercorns, red chilies separately and set aside.

Warm the flaxseeds and set aside. 

After all of them are sufficiently cool, powder all of them adding adequate salt. 

We like a coarser texture to the podi. Also my kids love garlic in podi so I added garlic while grinding.

Transfer into an airtight container and enjoy with rice.


BMLogo


Preparation Time 
Serves/Makes

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Posted by Harini R on Monday, April 12, 2021
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Barley Roti for Weight Loss



BM #100 Week 2 Day 2 - 
Another recipe with the letter 'B' is Barley Roti. It is very similar to jowar roti and has a very earthly flavor and I am sure it needs some getting used to.

 Barley roti is a great substitute to rice when someone is trying to cut down rice consumption. But keep in mind that portion size matters a lot and that 2 rotis would approximately be sufficient for one person.

 Ingredients - 

 Barley Flour 1 cup
Salt 1/4 tsp (Optional)
Flaxseed Meal 1 tsp + 3 Tbsp warm water


 Method Of Preparation -

In a bowl, mix the flaxseed meal in 3 tablespoons of water and set aside for 5 minutes.

 In a mixing bowl, add the barley flour and salt if using.

 Add the flaxseed mixture and pour warm water gradually and knead a stiff dough. Cover and set aside for a few minutes.

 Pinch 6 equal portions of the dough. 

 Roll into discs of 4 inch diameter. I used a tortilla/puri press to make my job easy.

 Gently transfer the disc onto a heated griddle. Cook on both sides until brown spots appear. It can be further cooked directly on the flame to get the rustic look and taste.

 Cover in a paper towel lined box and continue for the remaining portions of the dough.

 Serve warm with yogurt and any curry of your choice.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100.

Preparation Time 20 minutes
Makes 6

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Posted by Harini R on Saturday, May 11, 2019
10 comments
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Baked Masala Vada


Baked Masala Vada

 Here is a guilt free indulgence for a rainy day! I had bookmarked this almost 2 years back and I made it the other day. The most interesting addition to this was flax seeds. 

 I found these to  be addictive and my older one confirms! Though my husband says he would have gladly gobbled up the deep fried version. Anyway this recipe is a winner (3-1). My older one made sure I promised to bake these often while the Dad put on a long face :).

 Anyway here it is for Day 8 Week 3 of BM #27.

 Ingredients - 

 Chana Dal 1/2 cup
Toor Dal 1/2 cup
Flax Seeds 2 Tbsp
Onion finely chopped, 1/2 cup
Peanuts handful
Salt as needed
Ginger as needed
Green Chillies as needed
Baking Powder 1 tsp
Oil 1 Tbsp
Baked Masala Vada
 
 Method Of Preparation -

 Wash and soak Chana Dal and Toor Dal for 3-4 hours.

 Drain and coarse grind the dals adding as little water as needed. Separately grind the flax seeds, green chillies and ginger to a fine paste. 

 Mix the coarsely ground dals, flax seed mixture and coarsely chopped peanuts along with salt and baking powder. Fold in the finely chopped onions.

 Mix well adding a little oil and the dough is ready. 

 Preheat the oven to 350 F. Line parchment paper on a baking tray and set aside.

 Divide the dough into lime sized portions and flatten them into 1 cm thick discs or patties and place them on the baking tray. Spray oil on each of the patties and bake them for 35 min.

 Flip them after about 25 min so they get browned evenly on both sides.

 I broiled them for a couple of minutes for a crispier vadas.
I served them with tomato chutney and tea for the adults while the kiddo wanted strawberry milk.
Baked Masala Vada

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

 Preparation Time 15 min + Baking Time 35
Makes 18

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Posted by Harini R on Tuesday, April 23, 2013
15 comments
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Flaxseed Chutney Powder


I have been trying to make this chutney powder with Flax seed for quite sometime now. I deliberately included sesame seeds to bump up the nutrient value as I wanted my kids to get used to adding this powder to their diet. 

 Needless to say I am impressed with this version of chutney powder with the goodness of flaxseed!! More so as my kids liked it :).

 So check it out for Day 3 of BM #16 under the theme 'Chutneys and Podis'.
Flaxseed Chutney Powder

 Ingredients - 

 Flaxseed / Alsi 1/2 cup
Urad dal 1/2 cup
Chana dal 1/2 cup
Sesame Seeds 1/4 cup
Coriander seeds / Dhaniyalu 1 tsp
Cumin seeds / jeera 1 tsp
Red chillies 6-7 (according to taste)
Tamarind / chintapandu table tennis ball size
Dry coconut (powdered or shredded) 1/2 cup
Curry leaves handful (Optional)
Jaggery / Bellam (grated) 2 Tbsp (Optional)
Salt 1 3/4 tsp or as per taste
Seasoning (Oil , mustard seeds and Asafotida/Hing) (Optional)

Method Of Preparation -

 Dry roast flax seed on a low flame until they start popping. Remove and set aside to cool.

 Dry roast Chana Dal and Urad Dal separately until they are golden brown in color. Set aside to cool. 

 Roast the remaining ingredients as well until done and allow them to cool. Make sure the curry leaves are totally dry.

 Combine all the roasted ingredients, salt and jaggery and grind them to a desired consistency. I like the podi neither too fine nor too coarse.

 Serve with steaming hot rice and ghee or with Idli/Dosa.

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .

Preparation Time 15 min
Makes 2 cups 

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Posted by Harini R on Friday, May 25, 2012
15 comments
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Eggless Mango Cake



I wish I had baked a mango cake in summer when I had fresh mangoes on hand. But nothing to worry when we have the condensed mango pulp available all year round! So the other day when I had this urge to bake a mango cake, I went ahead and used up some mango pulp from my refrigerator and baked this delectable 'mangoey' cake. Inspiration for this cake comes from here.


Please note that the cake was slightly less sweet as I intended. So feel free to either adjust the mango pulp or add more sugar to make this cake a little sweeter. Also it can be made fat free by omitting the oil/ghee component and I bet it wouldn't alter the taste too much as I found when I baked Fat Free Eggless Mango-Cranberry Muffins.



Eggless Mango Cake


Ingredients - 


Dry Ingredients
*Whole Wheat Flour 1 cup
All purpose flour 1/2 cup
*Cornstarch 1 Tbsp
Salt 1/8 tsp 
Baking Powder 1 tsp
Baking soda 1/2 tsp


*Instead of the mixture of whole wheat flour, all purpose flour and cornstarch, you might as well use just plan all purpose flour. My idea was to use healthier ingredients :)


Wet Ingredients 
Sweetened Mango pulp 1 Cup (Available in the Indian stores locally)
Yogurt/Curds 1/2 cup
Water as 1/2 cup (or as needed)
Flax Seed Meal 1 Tbsp
Cinnamon powder 1/4 tsp
Sugar 1/2 cup
Oil / Ghee 1 Tbsp


Walnuts handful, chopped into small bits


Eggless Mango Cake


Method Of Preparation - 


In a mixing bowl, whisk all the dry ingredients and set aside.


Add 3 tablespoons of water to the flax seed  meal and set aside. 


Preheat the oven to 350 F.


In a blender, blend all the wet ingredients (including the flax seed meal soaked in water).


Mix the wet and dry ingredients gently until combined to make a lump free batter. Do not over mix.


Fold in the walnut bits gently.


In a greased and floured cake pan (I used 8 X 6 X 2 rectangular dish), pour the batter and bake until a tooth pick comes out clean. My cake was done in 43 min.


Let it cool in the cake pan for 10 min and run a knife along the edges to make sure the cake doesn't stick to the pan. Invert it onto a cooling rack and let it cool further before slicing.


Slice as required and serve it with jam or jelly if you have a sweeter tooth.


Preparation Time 10 min + Baking Time 43 min + Cooling Time 20 min 
Makes 1 cake 8 X 6 X 1.5

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Posted by Harini on Monday, September 19, 2011
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Fat Free Vegan Carrot Cake And Blog Anniversary!!


Last week, Jaya and I were casually talking, when we realized that (y)our 'Tamalapaku' would turn one on Mar 1st. We were tracing all the events since then and we were very thrilled. Looking back, we have come quite a long way having posted 264 recipes and counting. Given the fact that we were on vacation for almost 4 months, we thought it is a fairly good number of recipes, don't you think? We have worked hard to give our space a pretty face and still working on some good-to-have features which we hope will help all of you to better navigate our blog. We shall also be hosting a few events starting this summer..so keep watching this space!!


We are truly humbled by the response we get from friends, followers, subscribers, silent followers and occasional visitors. We hope to continue receiving support, encouragement and your valuable/constructive comments. We have almost had about 23, 500 visitors as of this morning.


We wanted to celebrate this happy occasion with this healthy bake of mine which is inspired by Priya of Priyasnowserving and Madhuram of Egglesscoooking. It has been quite some time since I baked a Carrot Cake. And so I thought it would be a great idea to bake a cake which is  fat free and has the goodness of whole wheat, pineapple, dry nuts and flax seed. To top it all it turned out to be Vegan too. I played around with the ingredients a little and came up with this combination. 


The cake turned out to be dense and moist and very tasty! A tad guilt-free too, may I add?




Ingredients - 
Dry Ingredients - 
Whole Wheat Flour 2 Cups (I used Annapurna brand)
Sugar 1 Cup (I used Raw Sugar)
Baking Powder 1 tsp
Baking Soda 1 tsp
Salt 1/2 tsp
Wet Ingredients - 
Apple Sauce 1/2 Cup (I used Cinnamon Flavored)
Orange Juice 1/3 - 1/2 cup (as needed to make the batter)
Water 1 Cup
Flax Seed  Powder 2 Tbsp + 6 Tbsp of water
Other Ingredients - 
Carrots Shredded 2 Cups
Mixed Dry Nuts Chopped 1/2 Cups
Pineapple Finely Chopped 1 cup


For Decoration - Icing sugar and Grated Carrot 2 cups (Optional) 
[My 9 year old suggested I dress it up with grated carrots!!]


Method Of Preparation - 

Preheat oven to 375 degrees. (I used a light colored pan).

Sift the Wheat Flour along with Salt, Baking soda and Baking powder

In a mixing bowl, add all dry ingredients together.

Mix all the wet ingredients in another bowl.

Add the dry ingredients to the wet ingredients and stir well together.

Fold in carrots, nuts, pineapple.

Grease 9 X 12 pan with canola oil and/or line with parchment paper.

Pour the batter evenly into the prepared cake pan.




Bake for 45 min or until a skewer or toothpick comes out clean when inserted in the center.

Let is cool completely.

I dusted some icing sugar on the cake and also spread the grated carrots to dress it up a little. 


Please free to decorate/frost the cake as per your taste.
Sending this cake to Champa's 'Weekly Bake Off' and Suma's 'Cooking With Seeds - Wheat'


Preparation Time 15 min + Baking Time 45 min
Makes 9 X 12 cake

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Posted by Harini on Tuesday, March 1, 2011
18 comments
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Apple Bread - Low fat and Vegan


We are slowly getting used to eating flax seed in our diet. Needless to say, I am sneaking in as much flax seed as possible through my baking experiments! This Apple Bread, however popular it might be is new to our family. And the first time I made it, we were floored! I have never tried baking apples and so this was a pleasant surprise for me when it turned out so good. As soon as S walked in from work, he smelt the aroma and raised a brow when I told him that it was Apple Bread. He wouldn't even wait for the bread to cool down - he went ahead and tried slicing it. Thats when it crumbled a little bit but we didn't mind as we finished it in a single sitting (No guilt - there was very little fat in there and we skipped dinner of course!!!) . My little one loved it very much too! Coming to the recipe part of it, I was inspired by a recipe here . I made a few small changes and most importantly I made it vegan. 


The slices were cut too soon ..I guess...

Ingredients - 


Apples diced 2 cups
Bread Flour 1 1/2 cups
Baking Powder 1 1/2 tsp
Baking Soda 1/2 tsp
Salt 1/4 tsp


Sugar 1/2 cup
Applesauce Cinnamon flavored 1/2 cup
Water 1/2 cup + 3 Tbsp
Flaxseeds 1 Tbsp
Canola Oil 2 Tbsp


Note - Bread flour can be substituted with All purpose flour in this recipe.


Method Of Preparation - 


In a mixing bowl, add the flour, baking powder, baking soda and salt and mix them withour any lumps.


In a spice grinder, powder the flaxseed and mix it in 3 Tbsp of water.


Preheat the oven to 350F.


In a blender, add sugar, oil, apple sauce, flaxseed paste and blend well.


Slowly add the wet mixture to the dry ingredients. Make a soft batter mixing it gently.


Fold in the diced apples until all the apple pieces are well incorporated in the flour.


In a loaf pan lined with parchment paper, pour the batter and evenly spread it.


Bake in the middle rack of the oven for about an hour. I took it out in exactly 62 min.


Sending this to Champa's 'Bake off event Oct 28 2010' and also to 'Fruit in Baking' .






Makes 10 slices
Preparation time 80 min 

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Posted by Harini on Thursday, October 28, 2010
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