When you eat whole flaxseed, not all of its nutrients get absorbed – much passes through the digestive tract undigested. On roasting and grinding, flaxseed releases its nutrients making it easier for the body to absorb them. Plus, roasting enhances the flavor of flaxseed and grinding increases the ways in which flaxseed can get included in food.

Here’s how to make flaxseed powder.

You Need:

[for 3/4 cup flaxseed powder]

• Flaxseed – 1/2 cup
• Equipment – a (preferably cast iron) flat skillet or tava, spice grinder

How To Make Flaxseed Powder:

Heat a flat skillet or tava on how heat. Make sure there’s no moisture on it, then place the flaxseed on the tava. Roast the flaxseed on low heat, stirring gently every few seconds.



Keep a lid handy to cover the tava in between, as flaxseed tends to pop and fly around when hot.

After about 3 minutes, the whole batch of flaxseed will be doing a merry group popping and there will be a warm roasted aroma in the air. That’s the time to take the skillet off the heat. Keep covered till the popping has subsided, then uncover and let cool to room temperature.

Transfer roasted flaxseed to a spice grinder.



Pulse for a few seconds to grind to powder. When you open the lid after grinding roasted flaxseed, the aroma is so beautiful that the effort of doing it yourself feels totally worth it!



There’s another solid reason for grinding flaxseed to powder yourself rather than buying it from the store. While whole flaxseed stays good for months, ground flaxseed spoils quickly. It makes more sense to buy whole flaxseed from the store, then roast and grind in small batches whenever you need it.

Store flaxseed powder in a dry airtight container. Consume within 3-4 days.  Refrigerate flaxseed powder to help it stay good longer.



Ground Flaxseed Recipes:

Ground flaxseed blends in beautifully with recipes that call for flour or other nut/dal/seed powders.

A few simple ideas to include it in Indian meals.

1. Make peanut flaxseed chutney.

2.  Mix flaxseed powder into hot boiled rice along with ghee and salt.

3. Add ot to flour for chapati or paratha: 1 teaspoon per cup of atta.

4. Include flaxseed powder in stuffed eggplant masala or stuffed okra masala.

5. Add it to sattu in sattu paratha.

6. Add a teaspoon of ground flaxseed along with peanut powder in sabudana khichdi.

The post How to Make Flaxseed Powder appeared first on The Steaming Pot.

]]> https://www.steamingpot.com/how-to-make-flaxseed-powder/feed/ 18 https://www.steamingpot.com/peanut-flaxseed-chutney/ https://www.steamingpot.com/peanut-flaxseed-chutney/#respond Sun, 15 Feb 2015 05:42:27 +0000 http://www.steamingpot.com/?p=1857 Sweet, sour, nutty, healthy! Roasted peanut and flaxseed chutney with the flavors of jaggery, tamarind and black salt.

The post Peanut Flaxseed Chutney appeared first on The Steaming Pot.

]]> If you are looking for interesting ways to incorporate flaxseed into your meals, this peanut flaxseed chutney is a must-try. What’s more, you can dare to try this recipe on those who turn their noses up at flaxseed: its peanutty, sweet-sour flavors mask the bitterness of flaxseed.



Peanut flaxseed chutney is a mélange of three things prepared independently:

• Tamarind jaggery chutney
• Roasted flaxseed powder
• Roasted peanut powder

You Need:

[makes approx. one cup of chutney]

• Tamarind jaggery chutney (imli chutney) – 2/3 cup
• Peanuts – 2/3 cup [buy here]
• Flaxseeds – 1/3 cup [buy here]
• Black salt (kala namak) – to taste [buy here]
Note: The ingredient list does not include the usual salt and sugar since tamarind jaggery chutney being added to the mix provides it sweet and salt flavors. If a taste test of the end result tells you that you do need more salt, go ahead and adjust, or go up with the quantity of kala namak instead.

The “buy here” links above are amazon.com affiliate links. The Steaming Pot will earn a small commission if you buy via the links, at no additional cost to you.



In the picture above (left to right): flaxseed, peanuts, tamarind.

How To Make Peanut Flaxseed Chutney:

1. Make tamarind jaggery chutney

Follow the steps for tamarind jaggery chutney to make the base of peanut flaxseed chutney.

2. Make roasted peanut powder

Dry roast peanuts in a thick-bottomed skillet on low heat, moving them about regularly, till they turn a darker shade and give off a nutty aroma.

When the peanuts have cooled, take a few at a time between your palms and rub them gently. Most of the skin will fall off. (It’s all right if some skin doesn’t fall off.)

Tip the skinned peanuts into a grinder and grind roasted peanuts to powder.

3 Make roasted flaxseed powder

As with peanuts, dry roast flaxseeds in a thick-bottomed skillet on low heat, stirring regularly, till the flaxseed start popping and give off a roasted aroma.

Note: For even roasting, do steps 2 and 3 separately. You can roast peanuts and flaxseeds in parallel to speed things up, but don’t put them together in the same skillet.

Let cool. Grind roasted flaxseed to powder.

4. Put it all together

Into the tamarind jaggery chutney, stir in roasted peanut powder and roasted flaxseed powder. Add black salt to taste, if needed. That’s it – peanut flaxseed chutney is ready.



Serve peanut flaxseed chutney with any Indian meal of dal, vegetables and rice/chapatis. Use it as a dip for pakodas or as sandwich spread.



Store refrigerated.

Notes:

This recipe makes a dense-textured chutney. If you want it flowier, make a thinner tamarind jaggery chutney – add more water to the tamarind while it is cooking.

Try other chutney recipes with a sweet-sour flavor profile:

• kairi khatti-meethi chutney
• green grape chutney
• sweet and sour ginger chutney
• imli ki chutney: tamarind chutney

 

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