Wednesday, 17 February 2016

Flaxseed Idli Podi

Some call flaxseeds one of the most powerful plant foods on the planet. There’s some evidence it may help reduce your risk of heart disease, cancer, stroke, and diabetes. That’s quite a tall order for a tiny seed that’s been around for centuries.

Flaxseeds 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.

More information on helath benefits in this link - Benefits of flaxseeds. (Source : WebMD)

Here is a recipe for Idli Podi using this wonder seed. It is a good way to incorporate flaxseeds in your diet everyday. 

Have it with your idlis and dosas, mix it with rice or sprinkle a few teaspoons on your veggies . Just remember not to overheat or overcook them as they can lose their nutrition.


Flax seeds- 1 cup
Urad dhal- 1/2 cup
Channa dal/ Bengal gram- 1/4 cup
Dry red chillies- 8-10
Garlic- 3 big cloves (optional)
Curry leaves- 2 strands (washed and dried)
Tamarind- small piece
Asafoetida- 1/4 teaspoon (omit if you add garlic)
Salt- to taste
Oil- 1/2 teaspoon

Method :

Dry roast flaxseeds in a tava till they give a crackling sound. Remove the flaxseeds from the tava and keep aside to cool.

Dry roast urad dal and channa dal till the urad dal turns light brown.Keep aside to cool.

Heat oil. Add chillies, curry leaves, garlic (optional) and tamarind. Roast till the curry leaves become crisp. Add asafoetida at this stage.

Let this cool and grind to a coarse powder in a mixer. You have to store this podi in an airtight container and keep it refrigerated. Stays well for up to a month.

Sunday, 14 February 2016

Indian Style Fajita

A recipe for an Indian Style veggie fajita !!! 

A "veggie fajita" is actually an oxymoron because a fajita is a term found in Tex-Mex cuisine, commonly referring to any grilled meat usually served on a tortilla with guacamole, salsa and sour cream. Here I have used rotis to wrap the vegetables. The rotis are made from whole wheat flour. This makes our veggie fajitas healthy.

Ingredients :

10 whole wheat rotis
1 cup chopped mushrooms
1 cup chopped zucchini
1 cup chopped bell peppers/capsicum
1 cup chopped onion
1 teaspoon oil
2 teaspoons Mexican seasoning (or 1/4 teaspoon each of cumin powder, chilli powder and oregano)
salt to taste

Method :

Heat oil in a pan and sauté the mushrooms till they are cooked.

Keep aside.

Heat 1 tsp oil and add the onions. When the onions turn translucent, add the vegetables and sauté for a few minutes. Do not over cook the vegetables. 

Add Mexican seasoning and salt and mix well. Now mix the mushrooms.

Take a roti. Place the veggies in the middle and roll up the roti. Serve with Salsa.

Saturday, 13 February 2016

Tomato Salsa

Salsa is the Italian and Spanish term for sauce. It is a very popular accompaniment in Mexican cuisine. It is mainly made of tomatoes and you could also add corn, mango or pineapple to give it a different twist.

Ingredients :

2 cups of juicy tomatoes finely chopped
1 small onion finely chopped
a  small bunch of coriander leaves/cilantro finely chopped
1 green chilli, finely chopped
2 teaspoons lemon juice
1 teaspoon garlic, finely chopped (optional)
1 red bell pepper/capsicum finely chopped
1/2 cup boiled corn, finely chopped
2 teaspoons Mexican seasoning (or 1/4 teaspoon each of cumin powder, chilli powder and oregano)
Salt and pepper to taste

Method :

Mix all the ingredients and season with salt and pepper. Refrigerate and serve.

Sunday, 7 February 2016

Beans Poriyal

A simple but basic poriyal (stir fry) recipe that's healthy and tasty. This poriyal recipe can be adapted for beetroot, carrot and double beans (avarakkai).

Ingredients :

1 tsp oil
1 tsp mustard seeds
1 tbsp urad dal
10 curry leaves
A pinch of asafoetida
1 green chilli sliced half vertically
½ kg french beans, finely chopped
1 tsp jaggery powder
2 tbsp grated coconut
Salt to taste

Method :

Heat oil a heavy bottom pan. Add mustard seeds, urad dal, curry leaves and asafoetida. 

When the mustard seeds start spluttering, add the green chillies, beans and ¼ cup of water. Cover with a lid.

When the beans are partially cooked, add salt and jaggery. 

When all the water is absorbed and the beans is cooked, switch off the gas and garnish with grated coconut.