Flax Seed Rice
To be frank I have had never used or cooked with flax seeds in my kitchen before but now after trying these recipes I would like to include the super flax seeds in my diet on a regular basis. Whenever I try cooking with some new ingredient or a new recipe ,the family finds it hard to accept or develop liking towards that particular ingredient unless they love it. So when I made these flax rice I just packed it into their lunch boxes and told them that it is lemon rice and I was running out of peanuts so no peanuts. When they returned home they liked the so-called “lemon rice” without peanuts and as I saw a positive response then only I revealed the real name of the dish.This is how I have to manipulate things in order to make the balance for my blog cooking/posting and their cooking habits.
Blogging Marathon#68 Week 2 / Day 13
Theme– 5 Ingredients/5 Categories
Day 13 Ingredient– Flax Seeds
Day 13 Category – Lunch/Dinner Recipes
Dish-Flax Seed Rice
4 cups cooked rice
2 tablespoon flax seeds
1 tablespoon chana dal
2-3 dried red chilli
a small piece tamarind
1/4 teaspoon turmeric powder
1 teaspoon mustard seeds
2 teaspoon urad dal
1/2 teaspoon red chilli powder
2 dried whole chilli
salt to taste
2 tablespoon oil
a pinch asafetida
Heat a pan and dry roast the flax seeds until they start crackling.Remove and set aside.
Into the same pan dry roast chana dal, tamarind and dried red chilli.Cool, and make a powder of flax seeds, chana dal and dried red chilli along with turmeric powder and tamarind.
Heat oil in a pan and add asafetida and mustard seeds.Stir and add urad dal and dried red chilli.
Now add salt,chilli powder and flax powder and cooked rice.Stir to combine and cook for 3-4 minutes.
Remove from heat and serve warm with ghee.
Serve-2 Cooking time-20 minutes