Flaxseed & Corn Poha#Improv

Flax seed is called Alasi in Marathi and Hindi. The Marathi name for this dish is Alasi Ani Makyacha Pohe. Flaxseeds are shiny & nutty seeds, have an earthy aroma which are a great source of omega 3 fatty acids and a host of other health benefiting properties. I love the earthy and nuttiness of these seeds. 

This Poha (beaten rice) is a fusion recipe is made with corn, which is delicious and nutritious. Try this lip-smacking recipe for your friends and family on various occasions like kitty parties, game nights or even road trips. Go ahead because it is worth a try, as it's so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple evening tea snack.

Ingredients
2 Cups Poha
1 Cup Boiled Sweet Corn
3 Green Chillies - finely chopped
1 Large Onion - sliced
1 Teaspoon Grated Ginger
2 Dried Red Chillies
A Sprig Curry Leaves
2 Tablespoon Heaped Flax seeds
1 Teaspoon Mustard seeds
2 Tablespoon Lemon juice
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Sugar
3 Tablespoons Oil
2 Tablespoons Desi Ghee
Chopped Coriander Leaves for garnishing

Method 

Wash the poha in a strainer well and set aside.
Heat a oil in a wok/ kadai. Add the mustard seeds, flax seeds red chillies and let the seeds sizzle, then add the onion, ginger and green chilly and curry leaves to it and fry for a few seconds or till onions are translucent. 

Now add the salt, sugar and corn and fry for a minute. Add the soaked poha and mix well. Cover and cook for another 2 minutes and turn off the flame. Add the lemon juice and mix well.   

Serve garnished with coriander leaves as a snack or breakfast.

Labels: Poha, Breakfast, Corn, Flaxseed, Maharastrian Cuisine, Maharashtra, Healthy, Improv Cooking Challenge

  

Improv Cooking Challenge

Corn & Peppers

• Corn and Bell Pepper Sandwich by Magical Ingredients 
• Flaxseed & Corn Poha by Sneha's Recipes
• Mexican Street Corn and Sausage Salad by A Day in the Life on the Farm
• Nassau Grits by Pandemonium Noshery  

MULTIGRAIN BREAD WITH SEEDS #BREADBAKERS

I made this Multigrain bread with seeds for this month's Bread Bakers event - Theme: Fall Flavors, Host: Wendy   http://adayinthelifeonthefarm.blogspot.com/. 

Thank you Wendy for hosting this event.

Since it's a multigrain bread without all purpose flour the bread is dense but has a awesome flavor, taste and is free of any preservatives.    I added one egg to make it soft and kept it in the fridge 48 hours for slow fermentation.  This gave the bread an awesome flavor.    See how I baked this bread..  

Ingredients

3 Cups Multigrain flour - I used Aashirvaad brand
1 Tablespoon Flax seed

1 Tablespoon Pumpkin seed

1 Tablespoon Sunflower seed

1 Tablespoon Onion seed
2+1/4 Teaspoon Rapid Rising yeast
1+1/2 Cup Lukewarm Water
1 Tablespoon Olive oil
1 Teaspoon Sugar
1 Teaspoon Salt
1 Tablespoon Butter
1 Egg
Oil for greasing the dough and the pan

Method
Mix all the seeds and keep aside.

In a large bowl add flour, sugar, salt, oil, yeast and egg mix well. Add in the luke warm and knead everything until the dough turns soft and smooth.

Place the dough in a greased bowl, wrap the bowl with a cling film and place it for slow fermentation 48 hours in the refrigerator. Check after 24 hours the dough will rise, punch it and keep it again for another 24 hours.

Remove the bowl from the refrigerator at 3 hours before you bake to bring at room temperature, by that time the dough will rise , punch it down . Take it on to the work surface and flatten it with your palms and add 1/2 the quantity of mixed seeds and fold the dough . Make it into a log and place it in a oil bread box and cover it a damp cloth to rise . Then brush egg wash, sprinkle the seeds and bake in a preheat oven at 200 degrees for 35 - 40 minutes. 

When done cool it on a wire rack and slice it when completely cooled. Enjoy with jam or any filling of your choice.

Let's take a look at the other Fall Flavors being shared today Apple Crumb Quick Bread from Food Lust People Love
Apple Raisin Bread from A Shaggy Dough Story
Browned Butter Semolina Pumpkin Bread from Sizzling Tastebuds
Buttermilk Wheat Bread from Magnolia Days
Eggless Apple Sage Cheddar Scones from Spill the Spices
Fall Harvest Bread from Hezzi-D's Books and Cooks
Fig Focaccia from My Catholic Kitchen
Harvest Grains Bread from Hostess At Heart
Mr. Potato Bread from What Smells So Good?
Multigrain Bread With Seeds from Sneha's Recipe
Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
Pumpkin Bread from la cocina de Aisha
Pumpkin Breadfrom Sara's Tasty Buds
Pumpkin Bread Rolls from SpiceRoots
Pumpkin Spice Cinnamon Rolls from Recipes, Food and Cooking
Pumpkin Dinner Rolls with Cinnamon Butter from Bread Therapy
Pumpkin, Poppy & Papaya Seeded Breadsticks from G'Gina's Kitchenette
Pumpkin Raisin Bagels from Cook's Hideout
Pumpkin Saffron Yeast Biscuits from The Schizo Chef
Pumpkin Scones from A Baker's House
Pumpkin Sourdough Bread from Passion Kneaded
Schiacciata Con L'uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) from Ruchik Randhap
Sesame Seeded Semolina Bread from Karen's Kitchen Stories
Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Labels: Breads, Bread Bakers, Flaxseed, Egg, Multigrain Flour, Melon seeds, Sunflower seeds, Onion seeds, Healthy

Eggless Butterless Wholewheat Flaxmeal Dinner Rolls

Nothing beats having homemade bread for breakfast. I simply love baking bread at home. The aroma of the yeast just fills the house and Ha! you just wait for the bread to be out of the oven. The joy and happiness that takes over is unspeakable, seeing the bread perfectly baked and aromatic.

This recipe is given by Priya for our this month's Blogging Marathon - Taming the yeast challenge. This is a flax seed bread and this seed is almost all fiber. Flax seed is very useful on a low carb diet, and this seeds imparts a rich nutty flavor to bread and has numerous health benefits including:

Anti-Inflammatory substances
Protection against heart disease, cancer and diabetes
Helps control high blood pressure
Prevents high cholesterol
Rich in beneficial fiber

With this seed I have also made a cake which turned out delicious as this bread.  An excellent substitute for egg. I, use flaxseed in every meal of mine.  In the tadka container I, mix 6 types of seeds and this flaxseed is mixed with the mustard seed, therefore whenever I, give tadka to any preparation this is consumed in our food.  So lets go to the recipe.

Ingredients
1 Cup Wholewheat flour (home ground flour)
2 Cups All purpose flour
1/2 Cup Flaxmeal (grounded flax seeds)
2+1/2 Teaspoon Instant yeast
1+1/2  Cup Lukewarm Milk
2 Tablespoon Olive oil
1 Tablespoon Sugar
1 Teaspoon Salt
2 Tablespoon Milk (for brushing)
Oil for greasing the dough and the pan

I used another 3/4 cup of warm water to knead the dough.

Method
Mix  the whole wheat flour,all purpose flour, flax meal well  In a large bowl add sugar, salt and instant yeast  and the flour mix. Add in the lukewarm milk, olive oil and knead everything until the dough turns soft and smooth.

Place the dough in a greased bowl, wrap the bowl with a damp cloth and place it  in a warm place for the to rise double the volume.

Once the dough doubled the volume, punch the dough and knead for 2-3minutes, roll it into a log.

I weighed the dough and then made equal balls each weighing 75 grams.  Roll the balls into a round shape  and arrange the balls in a greased pan, leaving enough place in between. Cover the pan with a damp towel, keep aside for 40-45 minutes in a warm place until the balls rises double its volume.

Preheat the oven at 180C for 10 minutes.

Brush the rolls with milk gently, bake in middle rack for 35 - 40 minutes or until the crust turns golden brown

Remove the pan from the oven, let it cool slightly.

Transfer the rolls to a wire rack, let them cool completely.

We enjoyed this bread with what.. wait and see will post the pics of the same in my next post.  Thanks Priya for the recipe.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.

Labels: Breads, Flaxseed, Vegan, Blogging Marathon, Healthy.