Incorporating flaxseed into your regular diet can provide many health benefits due to its high nutritional value. These tiny seeds are high in fiber, rich in omega-3 fatty acids, and have antioxidant properties that are essential for our overall health. It also helps lower blood pressure and improve cholesterol levels. However, many people find it less enjoyable to eat these seeds raw. please do not worry. We can help. From hearty breakfast dishes to satisfying snacks, our special recipe guides include easy ways to not only enhance your cooking, but also add important nutrients to your meals. Whether you’re looking for a guilt-free indulgence or a satisfying morning boost, these flaxseed recipes offer the ideal blend of health and flavor. (Also read: 8 delicious sesame sweets that can be made with minimal ingredients )
Delicious and nutritious flaxseed recipes
1. Flaxseed raita
(Recipe by Chef Talulah Dalal)
material:
1 cup thickly grated bottle gourd (doodi/lauki)
1 cup fresh whipped low-fat curd (dahi)
1/2 cup finely chopped mint leaves (Pudina)
1/4 teaspoon roasted cumin seeds (jeera)
1/4 teaspoon black salt (sanchar)
1/2 teaspoon sugar
1 1/2 tablespoons roasted and coarsely ground flaxseed
taste with salt
Method:
1. Place gourd and 1/4 cup water in a deep pot and mix well. Cover and simmer over medium heat for 4-5 minutes until the water evaporates. Set aside to cool.
2. Add all the ingredients including the boiled gourd to a deep bowl and mix well.
3. Refrigerate the flaxseed raita for at least an hour.
4. Serve the flaxseed raita chilled.
2. Flaxseed ladoo
(Recipe by Chef Sanjeev Kapoor)
material:
1 cup flaxseed
1 1/2 cups chopped jaggery
1/2 cup raw peanuts
1/2 cup almonds
1/2 cup grated desiccated coconut
1/2 cup oats
1/4 cup white sesame seeds
2 tablespoons black sesame seeds
2 tablespoons garden cress (aliv) seeds
1 teaspoon green cardamom powder
1 teaspoon nutmeg powder
ghee for grease
Method:
1. Heat a nonstick pan, add jaggery and 1/4 cup water, and cook until the jaggery reaches the consistency of one thread.
2. Dry roast the flaxseeds over medium heat for 1-2 minutes, then place on a plate to cool. Dry roast the raw peanuts in the same pan for 2-3 minutes and set aside to cool.
3. Dry roasted almonds on medium heat for 2-3 minutes and leave to cool.
4. Dry roast the desiccated coconut and oats for 1-2 minutes and leave to cool.
5. Dry roast the white and black sesame seeds for 1 to 2 minutes and set aside in a bowl.
6. Transfer the flaxseed mixture to a blender jar and grind to a coarse powder.
7. Add the ground flaxseed mixture to the sesame mixture. Add green cardamom powder, nutmeg powder, jaggery syrup and mix well.
8. Apply ghee on your palms, divide the mixture into equal parts and shape into rounds while hot.
9. Allow to cool before storing in an airtight container or serving.
3. Flaxseed spinach paratha
(Recipe by Chef Harpal Soki)
material:
Flaxseed – 1/4 cup
Shredded spinach – 1 small bunch
Whole wheat flour (atta) – 1 1/2 cups + for dusting
Coriander seeds – 1/2 cup
Fennel seeds (sornf) – 2 tsp.
Cumin seeds – 1/4 cup
Dried red chili peppers – 2-3
Black pepper – 10-12 pieces
Cloves – 2-4 no
Finely chopped green chillies – 1-2
Chopped onion – 1 small
Carom seeds (Ajwan) – 1 tsp.
Garam masala powder – 1 tablespoon
Red chili powder – 1/2 tablespoon
Black salt (kala namak) – 1/2 tbsp
Dried mango powder – 1 tsp
Turmeric powder – 1/4 teaspoon
Salt – in moderation
Yogurt – 1/2 cup
Oil – 1 tablespoon + for drizzling and basting
Method:
1. Dry roast the flaxseeds, coriander seeds, fennel seeds, cumin seeds, dried red chili pepper, black pepper and cloves in a non-stick frying pan until fragrant.
2. Coarsely grind the roasted spices.
3. Take the flour on the worktop. Add spinach, green chilies, onions, carom seeds, garam masala powder, chili powder, black salt, dry mango powder, turmeric powder, salt and ground spices.
4. Make a well in the center, add yogurt and knead the dough. Add a little water and knead. Add 1 tablespoon of oil and knead into a soft dough. Transfer to a bowl.
5. Heat the non-stick tawa.
6. Divide the dough evenly. Dust a countertop with flour and roll each piece into a thin disc. Drizzle a little oil on top of each disk, sprinkle with flour and fold from all four sides to form a square.
7. Dust the top of each square piece with flour and roll it out to make a thin square parantha.
8. Fry each parantha in a hot tawa until golden brown on both sides and brush with oil.
9. Serve hot.
4. Zucchini and flaxseed muffins
(Recipe by Chef Talulah Dalal)
material:
1 1/2 cups grated zucchini (unpeeled)
Flaxseed powder (ALSI) 1/2 cup
1 3/4 cup soft flour (maida)
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (dalchini) powder
3/4 cup milk
1 egg
5 tablespoons mashed banana
1 teaspoon vanilla essence
Method:
1. Combine flour, flaxseed powder, brown sugar, baking soda, baking powder, salt, and cinnamon powder in a deep bowl and mix well.
2. Add milk, eggs, banana, vanilla extract, and zucchini and mix well with a spatula. Set it aside.
3. Grease a muffin tray and pour equal amounts into each of the 12 cavities in the muffin tray.
4. Bake in a preheated oven at 180°C (360°F) for 25 minutes.
5. Serve warm.