It ‘s winter and dry skin and cold is back. I usually increase my intake of chilly, garlic, vitamin e , soups, hot green tea and ofcourse spicy food! (Lets go for spicy curried flax seed powder.)
Some very old or ancient recipes are making a come back. One such recipe is flax-seed curried powder. It is prepared in rural areas of Karnataka and Andhra-pradesh(south-indian states). I have modified it a bit according to my need and taste. It is tasty and healthy and it is storable is dry air-tight container. It can be stored for over a month in refrigerator.
How to use this powder?
- Just sprinkle over salad and serve. You can make dressing by mixing it with olive oil and tossing over salads. I have tried it with chickpea salad, apple-pomegranate salad and potato-sweet potato and raw mango salad. It was amazingly tasty!
- You can mix it with yogurt and use as a spread on toast or tortillas.
- Mix it with a teaspoon of butter and just spread it over breads, rotis, parathas (indian flat breads)
- Add few teaspoons of curried flax seeds powder to gravies and curries. You will get consistency of gravy as well as taste.
Here goes the recipe,
400 gms (11/2 cup) flax-seeds
3/4 cup garlic cloves
1/2 cup dry coconut(cut in small pieces)
3/4 cup dry red chillies
1/4 dry coriander seeds
1/4 cumin seeds
3-4 tbsp jaggery or sugar
1 tsp oil (for red chillies)
- Take a flat bottom vessel and dry roast flax-seeds, coriander seeds, cumin seeds one by one on minimum heat. Do not burn any seeds else it will give burnt taste and smell.
- Now in the same vessel , add oil. Put dry red chillies and roast for about two minutes.
- Allow all the ingredients to cool down.
- Now grind flax seeds, corinader seeds, cumin seeds,garlic, dry red chillies, salt, jaggery and coconut pieces (all togather) to powder.
The powder will have little stickyness due to garlic and will taste little spicy and sweet along with little saltiness.