Flax Seeds Rasam

Flax seeds Rasam is a gravy dish and we can have this rasam with rice or idli. Flax seeds Rasam can be served as soup at parties and gettogethers. It taste like our Huruli (horse gram) saaru.

Flax seeds are called Agase in Kannada, Alsi in Hindi, Urdu, Gujarati and Punjabi, Ali Vidai in Tamil and  Jawas or Alashi in Marathi, Tishi or Pesi in Bengali. It is called Cheruchanavith or Cheruchana Vithu in Malayalam and Avise Ginazalu in Telugu.

Flax seeds are extremely good for one's health. They are prime source of omega - 3 fatty acids. Flax seeds or alsi are eaten during the winter months by many, as they generate heat in the body. They are high in antioxidants. They contain dietary fibre, fibre prevents constipation. Flax seeds helps to Keep diabetes, high blood pressure away. They maintain normal blood sugar levels. Flax seeds help to lower the bad cholesterol levels.

Here is a recipe of FLAX SEEDS RASAM, we can have this rasam as soup, or eaten with rice and it can be served as welcome drink during the winter season.

Things Needed:

Flax Seeds : 1 1/2 to 2 Table spoons
Tamarind : Gooseberry size tamarind
Tomatoes : 2 Medium (optional)
Rasam Powder : 3 to 4 Tea spoons (MTR OR MAIYAS)
Oil : 1 Tea spoon
Ingh : a pinch
Mustard seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Coriander leaves : 3 to 4 Teaspoons
Salt : to taste
Coconut : 1 Tablespoon

Method :

1  Wash and roast flax seeds with curry leaves and ingh. Wash and cut tomatoes and keep it aside.

2. Grate coconut and soak tamarind in warm water and squeeze out the pulp after 10 minutes.

3. Now grind roasted flax seeds and coconut with little water till paste.

4. Put Tamarind pulp and cut tomatoes in a big pan. Add ground paste salt.

5. Add a pinch of turmeric powder and 2 to 3 glasses of water mix well and boil nicely.

6. Keep a small pan and put oil. Heat and add mustard seeds.
7. Add curry leaves and ingh when the mustard starts to spurt.
8. Put this mixture to the boiling Rasam.

9. Shift Hot Flax seeds Rasam (Saaru) to a serving bowl. Add a spoon of fresh Ghee.
10. Add coriander leaves and serve with Hot rice or Idli.

Note: 

You must roast flax seeds nicely or Rasam may not taste good. Adding coconut helps to get the good texture and taste. Adding a cut green chilly is adds to the aroma and spicy. Adding ghee is optional. You can add fresh coconut oil (edible) to get Udupi style Rasam. You can use home made rasam powder. I have used MTR Rasam powder
Time : 15 Minutes
Serves : 2 to 4

Spinach - Peas Palav

Spinach - Peas Palav is full of Spinach.Spinach is full of Iron. Spinach Peas Palav is prepared with Methi, Dil leaves with peas and Basmati rice and some spices. Mint chutney and mint tambuli adds taste to Spinach Palav. Palav is popular rice dish in India and all over the world.

Palav is called, Pulau -Hindi, Sanskrit pulaka and the name must be a Dravidian orgin. Due to the vast spread of the dish, it is called in different names in many languages, like, palou, palov, pilav, polu, polaao (Bengali), pulao/pulv (Hindi-Urdu) etc.

Palav is a rice dish, cooked with seasoned vegetables and a good variety of rice. Especially Basmathi rice go well with Palav. It is easy to prepare, can be done quickly and its one of the favourite dish of many.

Dil weed is a unique perennial herbal plant. This herb contains no cholesterol and low in calories. It contain many anti-oxidants, vitamins and dietary fibers and helps to control cholesterol levels. Fresh dil herb is an excellent source of antioxidant vitamin C. Dil weed is a good source of minerals like copper, potassium, calcium. ,amganese, iron and magnesium.

Methi leaf is highly beneficial for treating poor liver functions. It is also helpful in treating gastic problems and other intestinal issues. Methi Leaf cut down the cholesterol and helps in preventing and treating of type 2 diabetes.

Here is a recipe of Spinach(Methi + Dil) Peas Palav with Mint chutney and Mint Raitha.  This dishes are very good healthy Combo and I am sure every one in the family will surely enjoy eating this Spinach dishes. You can have this palav for lunch or dinner.

Things Needed :

Spinach Palav 

Basmati Rice : 2 Cups
Dil Leaves : 1 Bundle
Methi Leaves : 1 Bundle
Peas : 1 Cup
Green chilly :2
Ginger : 1 Table spoon (Grated)
Clove :2 to 3
Cinnemon : small Piece
Palav Leaf : 1
Cardamom : 2 pods
Garam Masala : 1/2 Tea spoon
Coriander seeds : 1/2 Tea spoon
Coconut : 3 Table spoons
Oil : 2 Table spoons
Ghee : 2 Table spoons
Salt : to taste
Water : 4 Cups

Method :

1. Wash and cut dil leaves and methi leaves and keep it aside.

2. Wash and keep rice aside.
3. Grate coconut and ginger and wash and cut coriander leaves.
4. Dry grind coconut, cloves, cinnemon, coriander seeds and cardamom and keep it aside.
5. Now keep a big pan on the fire and put oil. Put ginger and peas.

6. Fry nicely for1 minute.
7. Add cut leaves and fry it nicely for 2 to 3 minutes.
8. Add ground coconut mixture and washed basmati rice and fry for 3 minutes.

9. Now add salt and mix again and put this fried mixture in the rice cooker or pressure cooker and cook.

10. Add ghee and mix when the Palav is done.

Note : 

You can use any cooking rice remember to add water according the quality of rice. (Sona Masuri 1 = 3, Basmati rice 1 cup rice = 2 cup water. You can add vegetables if you like. You can also use more chilly for spicy taste. Adding ghee increase the taste of the Palav.

Time : 40 minutes
Servings : 5 to 6

Mint Leaves - Coconut Chutney:

Grate coconut and wash and add 1 cup of mint leaves, tamarind, 2 green chilly and salt.

Grind this coconut + mint mixture til paste and shift it to the serving bowl.
Chutney is ready to serve

Mint leaves Raitha.

Fry cleaned and washed mint leaves and 4 to 6 pepper popds in 1/2 tea spoon of ghee nicely.
Add salt and allow it to cool. Grind with little water till paste and put it in a serving bowl. Add a cup of curd and mix it well. Mint Raitha is ready to serve.

Chutney and Raitha
Note :  You must roast mint leaves on low flame. Adding onions with Mint Raitha will adds to the taste. 
Time  : 10 minutes
Serves : 4 to 6