As per a study titled ” Dietary Flaxseed as a Strategy for Improving Human Health “, flaxseeds are rich in plant-based Omega-3 fatty acids, fibre and lignans. Flaxseeds might look tiny but these are packed with nutrition. Locally known as tisi or alsi, these have long been a part of traditional Bihari kitchens. After makhana, Bihar might be sitting on the next superfood. This works magic in supporting better heart health and even cholesterol management. Bihar’s traditional recipes offer delicious ways to bring this humble, nutrient-rich seed to the table.
How to make: Dry roast 3/4th cup flaxseeds until they turn nutty and aromatic. Now take 2 tablespoon cumin seeds, 1 tablespoon fennel seeds, 1 tablespoon coriander seeds, a bay leaf and 1 red chilli. Shallow fry 2 chillies in oil and set them aside too. The powder is best combined with some sliced onion, ½ tablespoon pickle oil in a bowl with around 2 cups of leftover rice. First, boil 1.5 to 2 cups of water, then gradually add the 2 cups of rice flour. Take both the ingredients in equal quantities, 1.5 cups each and soak the lentils overnight and finely grind.
If you have leftover rice and want something hearty and healthy then this recipe is for you. Alsi bhaat is a lesser-known Bihari delicacy loaded with flavor and nutritional value. It’s easy to make with just a few ingredients. Once the roasted spices have cooled, just grind to a fine powder. Store the powder in an air-tight container for later. Toss it well to combine and serve immediately, paired with some chilled yoghurt on the side. Flaxseed garlic chutney, locally known as alsi ki chutney is a Bihari staple. It combines locally sourced simple ingredients like flaxseeds, garlic and sesame seeds. It can either be prepared as a powder or a thick paste to form the chutney. To make it, saute garlic in hot oil until golden. Add dried chillies and saute till they turn crisp and fragrant. At this point, add flaxseeds and sesame seeds. Throw all the ingredients into a mixer jar, add rock salt and grind it all into a coarse chutney. Serve it fresh in a bowl with your regular food. Making the dough for this dish is an easy process but requires accuracy. Mix well and turn off the heat and let it rest while being covered for a few minutes. Transfer the warm mixture to a bowl and knead it into a soft, smooth dough. Tisi ki bari, famously called as Tisiauri or alsi ki vadi is traditional Bihari sun-dried crispy side dish. It is made with soaked red lentils (masoor dal) and flax seeds. If you like spicy food, you can grind fresh green chillies with the lentils as per your preference. An important step is to beat the lentils properly till they change the texture and become smooth. A test to see if it’s ready is to check if the lentil mixture floats on water, if it does, it is ready.
