Flaxseed Balls

By now, you would have realized that I have been bitten by the 'Flaxseeds bug'.LOL

Yeah this is an outcome of the bug bite. I should say an yummy outcome, infact.  Well worry not, because what I am about to explain is nothing but the authentic black sesame balls (Ell Urundai), only incorporating the right amount of flaxseeds into the recipe. If you love Ell Urundai, you will love this one too.. because it tastes the same even after adding the flaxseeds.

Ingredients: (for about 9 medium sized balls)

• 2/3 cup of Black Sesame Seeds
• 2/3 cup of Grated Jaggery
• 1/3 cup of Ground FlaxSeeds

Recipe:

• Dry roast the black sesame seeds on low flame for a minute
• When you hear the seeds crackling add the grated jaggery and stir for half a minute
• Do not let the jaggery melt
• Toss in the flaxseeds and stir for few more seconds
• Transfer the contents into a mixie
• Add 1 cardamom seed (I discard the outer shell and use just the seeds.. as my dear husband does not like the feel of the shell in mouth) and give it couple of runs just to mix them all
• The mixture should be slightly grainy so you get a nice crunch in every bite
• Transfer the contents to a bowl and make balls by tightly pressing them with your bare hand
• If the mixture is very dry, you may sprinkle few drops of water to the flour
• The oil from the sesame seeds and the semi wet jaggery is enough though to bind the flour into a ball when you press them hard when they are still hot.
• When stored in airtight container and refrigerated, the balls would be still fresh for many days
• Sesame seed is very nutritious in itself. That along with the iron in jaggery and the many benefits of flaxseeds is enough reasons to stock this delight and serve as daily snack to picky eaters or food lovers.
• I may increase the flaxseed proportion a little in future attempts.. I shall keep you posted on the threshold of my dear husband's ability to palate the flaxseeds in these disguised balls. Stay tuned!

Non Stick Vermicelli or Semiya Kichidi (சேமியா கிச்சடி)

An easy tiffin / snack. Here is the sure recipe for that perfect non stick semiya kichidi.

• Heat 1 tsp of oil in a non stick pan and roast 1 cup of semiya (vermicelli) for 1 minute on medium flame and set aside
• Boil 3 cups of water with 1 tsp of salt and 1/2 tsp of oil for 3 minutes
• Toss the roasted semiya into the boiling water and cook on medium flame for 5 minutes uncovered
• Drain the water and wash the cooked semiya gently in running COLD tap water
• This ensures that the semiya will remain separate. Else God forbid, you may end up with the dreaded mushy kichidi. LOL.
• Steam 1 cup of frozen 'peas and carrot' in microwave for 5 minutes. You may sprinkle some salt while steaming the vegetables.
• Scoop out the seeds and liquid from 1 small tomato, wash the tomato well, cube it and set aside
• This step ensures that the kichidi will not get soggy with the tomato juice but you still get the slight tangy taste from the tomato
• In a nonstock pan, heat 2 tsp of oil and season the oil with 1tsp of mustard seeds, 1 tsp of cumin seeds, 3 chopped green chillies, 1 coarsely crushed garlic pod, 1 spring of curry leaves, a pinch of hing,  a handful of cashewnuts, a handful of peanuts
• Toss in 1 finely chopped medium red onion and saute the onion till they turn translucent
• Sprinkle some salt, a pinch of turmeric powder
• Toss the steamed vegetables and tomato cubes
• Saute the contents for another minute
• Toss the drained and cooled vermicelli
• Stir the contents well and adjust salt
• Simmer the stove to lowest flame and cover the pan and cook for an additional 2 minutes
• Garnish with a handful of cilantro leaves and optionally you may squeeze little lemon juice before serving
• Serve it hot with Coconut chutney or lemon pickle

Moong Dosa with Flaxseeds (பாசிப்பருப்பு அடை)

This is a very easy dosa. No fermentation, No mess. All you need is a minimum of 3 hrs notice to soak the dhals. Perfect for a snack or tiffin. Just use a mixie to grind. The given measurement will make 10 mini thin tasty dosas.

• Soak 1 cup of split moong dhal (பாசி  பருப்பு ) and 1/2 cup of raw rice (பச்சரிசி ) in 2.5 cups of water for minimum of 3 hrs
• Optional: you may soak 3 red chillies (deseed them if you want)  along with the dhals
• Grind the dhals (and red chillies if any) using the drained water into a fine paste
• If you are grinding with red chillies, coarse grinding the chillies will give nice texture to the dosa
• Add salt per taste and adjust the batter consistency similar to regular dosa batter
• Make dosa the regular way.. that is spread from center to the sides in circular motion
• Optional: You may sprinkle a pinch of finely ground flaxseeds like you sprinkle onion for onion dosa 
• Optional: OR..You may mix 1 tbsp of finely ground flaxseeds to the batter and make the dosas too
• Add few drops of oil along the sides
• The dosa will take few seconds more than regular dosa to get the nice brown color
• Once the bottom is evenly colored, flip the dosa and cook for few more seconds
• The flipped side will not color like the previous side but that is normal
• Thin dosas will come out soft whereas thick ones will taste like adai. Just go with your preference
• This dosa goes well with idli podi or any spicy gravy or spicy sambar

VARIATIONS:

1. You may season oil with mustard seeds, cumin seeds, chopped onion, red chillies, curry leaves and mix with the batter and make dosa
2. You may add 1tbsp of finely powdered jaggery to the batter (instead of soaking and grinding red chillies along with the dhals) and make sweet dosa as a snack. Make sure you add very very little salt in this case.

Poondu Kulambu - 2 (பூண்டு குழம்பு)

Courtesy: My friend Bhuvana. :)

Masala Podi:

• Dry roast the following one by one separately. It is enough if you roast them for a few seconds.. do not brown them.

1. Dhania - 1 measure
2. Red chillies - 3 measures (about 20)
3. Chana dhal - Half measure
4. Toor dhal - Half measure
5. Pepper - Half of a quarter measure
6. Methi Seeds (Vendhayam) - Half of a quarter measure
7. Idli Rice (Parboiled Rice) - Quarter measure
8. Cumin Seeds - Half measure

• Grind the above with some Turmeric Powder  (if your 1 measure is equal to 1 cup, then you may add 4 tsp of turmeric. This adds color to the curry, so you may use your discretion with respect to the quantity)
• Store the masala in an airtight container, prefereably stored in the refrigerator to increase the shelf life.

Curry Recipe:

• Soak 1 small lemon size tamarind in water for few minutes and extract about half a cup of tamarind pulp/juice. Set it aside.
• Grind 2 small onions, 1 tsp of cumin seeds, 3 tbsp of the ground masala into a fine paste and set aside. You may add water while grinding.
• Heat 4 tsp of oil in a non stick pan
• Temper the oil with 1 tsp of cumin seeds, 0.5 tsp of methi seeds, 1 spring of curry leaves
• Toss in about 15 pearl onions finely chopped
• Saute the onions well till they turn light brown
• Toss in about 15 to 20 garlic pods and saute them well
• Pour the ground masala, 2 cups of water and the extracted tamarind juice
• Add 1 tbsp of salt (per taste, actually)
• Cover and cook the curry in medium flame for about 15 to 20 minutes
• The curry must be of medium thickness
• The wonderful aroma will announce that the delicious poondu kulambu is all ready to be served.

I hereby thank my friend Bhuvana who 'showed me the curry' - it was a wonderful evening.. two friends chatting and cooking together.. reminiscing on old times.. you get the drift, right? ;)
Hope you enjoy her (mom's) authentic recipe.. Oh about the masala you stored in the fridge.. stay tuned.. Bhuvana has many uses for it that I am trying to learn and share with you folks. :)