Flaxseed/Agase/Alsi Chutney Powder

Flaxseed/Agase/Alsi Chutney Powder is a source of B vitamins, a group of nutrition that is known for making your hair grow stronger and healthier at a more rapid rate reliable. Vitamin E. It is an Antioxidant Ice Also Readily Available in Seeds and Plant-Based Oils? curry leaves, garlic, tamarind, jaggery, and salt.

This recipe may be a great way to incorporate omega-rich flax seeds into your diet. This dish for our breakfasts like Jolada roti, dosa, idli, spread it on bread toast, or eat with cooked rice and ghee.

Flaxseed is also known as, Agase in Kannada, Jawas in Maharashtra, Aviselu in Telugu, and Ali Virai in Tamil, Alsi in Hindi.

Flax Seeds Chutney Powder

There is a flaxseed chutney recipe today I am sharing the recipe that is homemade. I haven’t used roasted peanuts or chana dal or dry coconut in this recipe but for those who do not like the taste of Flax seeds please add it to enhance flavor. In India, it is usually eaten with Jowar roti as a side and mixed with ghee or curd.

If you are looking for more chutney powder recipes then do check my blog site Annapurana Recipe.

HEALTH BENEFITS OF FLAX SEEDS?

• These seeds are a rich source of the omega-3 fatty acids ALA. Proven to possess heart health benefits is Plant-based ALA fatty acids are and linked to a lower risk of stroke.

• Flax Seeds/Capsules Are Rich in Dietary Fiber and may help with constipation.

• These seeds are a Rich Source of Lignans – up to 800 times any other plant – Which May Decrease Cancer Risk.

• Those who do not eat meat are good for plant-based protein and can be an alternative protein source for people Flax Chutney\Seeds.

WHOLE OR GROUND FLAXSEED BETTER?

Nutrition experts recommend ground over whole flaxseed because the bottom form is simpler to digestive very well. Whole flaxseed may undergo your intestine undigested, which suggests you won’t get all the advantages. Ground flaxseed should even be refrigerated or frozen for an extended time period.

HOW TO USE FLAX SEED IN YOUR DIET?

• You can mix the flax seeds Chutney into cereal, yogurt, smoothies, or sprinkle them generously on top of salads that will make them tasty and healthy.

• When we make the Chapati then Mix ground flax seeds/powder with flours and make roti’s, chapati’s, or parathas.

• You can also spray the chutney on curries and stir-fries.

• You can add to breakfast dishes like dose, bread toast, oatmeal, upma, poha, etc.

TIPS AND VARIATIONS to form FLAX SEEDS CHUTNEY POWDER

• In this recipe, you can also add 2 tablespoons of roasted dry coconut OR 2 tablespoons of roasted peanuts OR both for people who do not like the taste of Flax seeds.

• The red color of this flaxseed/agase chutney Pudi mainly comes from the red chili powder used.

• The chutney easily lasts long for 30-40 days when stored in an airtight container. If you are making in large quantity, you can also ceramic jars up to 2 months in small portions and use accordingly.

INGREDIENTS:

• Flax Seeds (agase/alsi/jawas)

• roasted dry coconut/ desiccated (optional)

• Red Chili Powder/Bydagi/Guntur Chili (as per your taste spice level)

• curry leaves

• garlic cloves

• Tamarind

• Sesame Oil & Sesame Seed

• Chana Dal

• Urad Dal

• Asafoetida

• Jaggery

• salt as per your taste

FLAX SEEDS CHUTNEY POWDER STEP BY STEP PREPARATION

1. Heat on the Kadai and medium-low flame dry roast flax seeds on until it gets roasted well and starts.

Transfer it to another plate. Cool completely.

2 In the same Kadai add curry leaves and dry roast on medium flame until they turn dry and crispy. Cool Completely.

3. In a blender/Mixer grinder add all the ingredients mentioned within the ingredients section. Dry grind it to make a smooth powder. Back to the plate, mix it well.

4. Store it in an airtight container. Serve flax seeds/agase chutney, Pudi, with roti, chapati, rice, and dosa.

NUTRITION

Serving: 1

Tablespoon Calories: 64kcal

Carbohydrates: 3.6g

Protein: 2.3g

Fat: 5.3g

Sodium: 3.8mg

Potassium: 101.6mg

Fiber: 3.4g

Vitamin C: 0.1mg

Calcium: 319mg

Iron: 0.1mg

Dry Sesame Garlic Chutney

Savory, toasted Dry Sesame Garlic Chutney is quintessentially Indian but is often used for a spread of dishes. This simple to form chutney is extremely versatile and takes just minutes to place together.

This Powder is used in recipes. A little spicy or toasty, savory flavored chutney may be a good way to feature flavor to your meal, without having to form elaborate entrepots.

These chutneys are used as relishes, as a little side flavor to enrich the most meal. They're often eaten with a little piece of naan, chapati, or roti.

But as often, we mixed in with ghee and eaten with plain rice. So, is this one really up to you where you want to add in the flavor?

When I started posting this in the Webhost. It started a lively discussion on all the various things you could use this for, it started a lively discussion on all the various things you could use this for.

With ghee and rice

With ghee and chapatis

Over steamed buttered vegetables

Mixed in with mayonnaise

Mixed in with thick yogurt as a dip

Toasted like an Indian version of garlic bread and mixed with butter and spread on the bread.

Once you taste it, you might have more ideas and I'd love to hear them in the comments.

SUBSTITUTING INGREDIENTS

I call for curry leaves in this recipe. I realize that all of you will have access to run right out and buy them. If you try them here at the local Indian grocery store, or at your Amazon Grocery.

But if you do not want to urge them just yet, I'd suggest you omit them and just use garlic and sesame seeds alongside the red chili and the salt. It is a very tasty chutney, these also just different from what I'm making here.

If you want to, you'll then consider getting some curry leaves to feature an exquisite, savory flavor to the present Dry Sesame Garlic Chutney.

Ingredients

2 tablespoons (2 tablespoons) Sesame Seeds

2 tablespoons (2 tablespoons) Dried Curry Leaves

6-8 cloves (6 cloves) Garlic

2 (2) Dried Red Chilis

1/2-1 teaspoon (0.5 teaspoons) Kosher Salt

THE STEPS FOR CREATING THIS INDIAN DRY SESAME GARLIC CHUTNEY ARE:

Cloves garlic and smash flat to allow more of the surface tension to roast.

Roast sesame seeds

Mix all ingredients and grind together employing a coffee or spice grinder

Store in a cool dry place for every week. Does not need to be refrigerated.

Dry Garlic Chutney

Dry Garlic Chutney is additionally referred to as Lahsun Chutney in Hindi. This one Chutney also famous Maharashtra. I have more requests for this chutney than any other condiments. In fact, sometimes my baby to pair garlic chutney over ketchup with fries and Curd Rice, hash browns, and Potato Finger Cheeps wedges.

This particular recipe is known as dry garlic chutney because unlike other chutneys, there's no addition of water or the other liquid while blending/grinding it. Since it's dried this recipe is additionally easy to store and may be used safely for a month.

Recipe for Dry Garlic Chutney | Lahsun Chutney

Ingredients:

      1 cup dry shredded coconut

·         12 cloves of garlic

·         12 red wholes dry Byadagi chili

·         1 tsp Red Kashmiri Chili powder

·         5 small pieces of dry tamarind

·         salt to taste

   Preparation (see pics below):

1.          Roast coconut in a pan until lightly brown.

2.       Next roast garlic (with skin), chilies, and tamarind separately for a few seconds each.

3.       Once cooled, peel off the garlic skins.

4.       Take a blender combine garlic, chili, and tamarind, and blend for a few seconds.

5.       Add some salt & coconut and blend/grind some more until ready.

6.       Store it in an airtight container.

The recipe itself is extremely easy, but it important to urge the proportion of ingredients right. If you increase many cloves of garlic, you may find yourself with a powerful, bitter, and tongue-numbing taste. I used Byadagi chilies for warmth because this kind of chili is mildly spicy. If you favor more heat, you'll use other sorts of chilies as long as they're dry and red. The great thing about dry garlic chutney is you'll be able to safely store it outside on the countertop for up to 2 weeks and within the refrigerator for over a month.

Uses of Dry Garlic Chutney| Luhsun Chutney

•             Sprinkle it on your favorite Mumbai Vada Pav

•         Pair it up with other vegetable fritters rather than ketchup.
•      Serve Garlic Chutney eats with batata vada & bread (potato vada).
•      Sprinkle some on your plain butter sandwich to reinforce and spice it up a notch.
•       This one Serve it on top of rice Ganji (rice soup). But in our India poor people eat rice Ganji but very tasty with the chutney.

Simple Dry Peanut Chutney

 Dry Peanut Chutney is a quick and easy, mouthwatering side or condiment that will spice up any dish and enhance its flavor.

Dry Peanut Chutney is popular in certain regions in the State of Maharashtra (India). It is a dry chutney because you don’t use any kind of water or oil to process it.

I was introduced to this chutney in the 9th grade by my best friend in school. I have lost touch with her, but I have never forgotten the quick peanut chutney sandwich she had made for me after school one day.

The recipe for Peanut Chutney is simple with few ingredients. The tricky part, however, is the steps you have to follow to get this recipe right. If you follow the steps carefully you will end up with dry, coarse, crumbly textured peanut chutney. Otherwise, you will end up with a mess of spicy peanut butter which is not what we are looking for.

Ingredients for Peanut Chutney

1 cup roasted peanuts
7 pcs of dry red chili
1 tsp roasted cumin seed
4 cloves of garlic
   salt to taste

Instructions for Chutney:

• 
  Roast the dry chili and cumin separately for a few seconds. Set it aside to cool.
• Grind it to a powder in a small food processor.
• Add garlic, salt, and grind it further.
  
• Lastly, add the roasted peanuts and press the chop/pulse button on your food processor for a couple of seconds until all the ingredients have blended into a coarse mixture.
• Store it in an airtight container. Serve it on the side with your lunch or dinner, or sprinkle it in any sandwich for some added spice.
  
  
  

The Best Cooking Tool/Gadget to Make Peanut Chutney

The best gadget, appliance or cooking tool to make dry peanut chutney is a mini food processor (preferably 4 cups) or stone mortar & pestle (See image below).

Dry Chili Paneer Recipe

Dry Chili Paneer may be a popular restaurant style Indo Chinese starter that's great for a banquet with friends and family. A spicy, tangy paneer recipe that you simply can function is or alongside a bowl of rice. Loved by kids and adults alike, this is often a fast and straightforward recipe made in only under 30 minutes! This recipe yields one among the simplest chili paneers dry that pairs well with a veg Chinese fried rice, schezwan Chinese fried rice, Hakka noodles for the most course, or can be served as a starter.

Key Ingredients: Paneer, Corn Flour, Maida, Black Pepper, Salt, Water, Oil, Garlic, Ginger, Green Chilies, Onion, Green Capsicum, Red Capsicum, Red Chili Sauce, Soya Sauce, Vinegar, etc.

Ingredients in chili Paneer Dry Recipe: Cut Paneer sautéed well spices, onion, chilies, capsicum, and soy. Made without any harmful ingredients such as Ajino moto, this is the safe and perfect pick for an appetizing appetizer!

· 15-16 cubes Paneer  6 Tbsp Corn Flour

· 3 Tbsp Maida

· 1/8 tsp Black Pepper

· 1 tsp Salt

· 1/2 Cup Water

· 1 Tbsp Oil

· 1 Tbsp Garlic

· 1 Tbsp Ginger

· 2 Nos Green Chilies

· 1 Nos Onion

· 1 Nos Green Capsicum

· 1 Nos Red Capsicum

· 1/2 tsp Red chili Sauce

· 1 tsp Soya Sauce

· 1/2 tsp Vinegar

How to make chili paneer recipe

1.  Take Paneer in a bowl.
2. Add corn flour, Maida, black pepper, and salt.
3.  Add a little water and mix thoroughly.
4. Deep fry the paneer until golden brown.
   
   
   
5. Take oil during a pan, add garlic and ginger
6. Sauté touch and add green chilies and onion
   
   
   
7.  Sauté mix together and add red capsicum and green capsicum.
8.  Now add the fried paneer mix with red chili sauce, soya sauce, and vinegar.
   
   
   
9.  Sauté all the ingredients together.
10. Serve hot.
    
    
    

 RECIPE NOTES

Always choose naturally organic soya sauce, but others may have added msg, coloring, and use harmful chemicals. check the labels before you use them.

Read about the simplest paneer recipes that you simply can try reception.

Metkut Recipe

The warm and slightly spicy flavors of metkut make an excellent addition to a variety of recipes. Metkut is one of the normal, simply grounded lentils, grains, and spices powder. It is healthy, nourishing and luxury food prepares in Maharashtra households. It is an ideal and soothing entremets’ once you aren't feeling well when consumed with a dollop of ghee, metkut, and chapatti or rice.

The lentils, grains, spices release the fullness of their flavor once they are roasted and ground. The best thing about making metkut reception is that the flavor is way fresher than store-bought. This seasoning mix may be a perfectly balanced combination of flavors and taste. Prepared this best homemade metkut in only a couple of minutes. In Maharashtra, every household tends to form their own version, here is mine.

If you have ever wondered the way to prepare this nourishing methkut, then here is that the easiest and straightforward recipe to organize homemade, comforting, and nurturing methkut.

How / with what to serve Metkut?

 

Metkut+Dal khichadi / plain rice: during a bowl mix yogurt 2 tbsp., metkut 1 Tbsp and tempered this mixture with ½ Tsp. veg. oil cumin and mustard seeds ½ tsp. each, few Curry leaves and a pinch of aforesaid and blend well. Serve with the dal-khichadi.

         ·         We can eat dosa and idli with metkut.

·         Use in veg or non-veg food with use it masala because tasty and hot.

·         Use in preparation of curries: it'll help to form curries more flavorful and thick, because it contains grains, lentils, and spices.

·         Use it as a rub for your favorite meat.

·         Healthy to use Daily eat (1 tbsp.) is 40 Calories.

 

Instructions:

How to Prepare Metkut:

Dry roast chana dal, rice, udad dal, moong dal, whole flour and mustard seeds on medium to low flame for 2-3 minutes or until it becomes aromatic. Let them cool and grind all ingredients together to form a powder. Sieve/strain grinded powder, and healthy, tasty metkut is prepared to serve. It tastes good when mixed with curd and curry leaves, mustard-cumin seeds Enjoy!!!

Get a bowl mix curd 2 Tbsp., metkut 1 Tbsp and temper this mixture with ½ Tsp. fortune oil cumin and mustard seeds ½ tsps. Each few Curry leaves and a pinch.

 Instead of red flavored and cinnamon powder you'll use dried red chilies and cinnamon sticks too.

Instead of coriander and cumin powder, you can use coriander and cumin seeds too.

The time period of Metkut : 3-4 weeks if stored in airtight container.

Dietary Comments:

·         Based on a 2000 calorie diet, per serving contains 40 calories, along with 7.68 g carbohydrates, 1.3 g dietary fibber, 0.38 g fats, and 2.22 g protein, along with iron

·         5.2 g, float 6 g, magnesium 5.26 g and vitamin A 4.4 g.

·         Metkut is low in calories and high in iron, float and a superb source of protein and dietary fibber.

·         It helps to prevent constipation and other digestive disorders like IBS.

·         It is an excellent source of protein for vegetarians and vegans.

·         Dietary fibber helps to reduce blood cholesterol levels and lower risk of heart disease.

·         Magnesium may be a mineral utilized in building bones and muscles.

·         It helps to boost metabolism and help keep blood vessels healthy.