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How to Use Sesame Seeds in the Kitchen
Sesame seeds offer numerous health benefits, supporting eye health, skin nourishment, and overall well-being.
They have long been a staple in Indian cooking, commonly used as a seasoning or to enhance flavour in various dishes.
These seeds also contribute healthy fats and help maintain moisture in the body.
With their mild flavour and nutty texture, sesame seeds can elevate the taste and quality of any recipe.
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Recipes:
Sesame Jaggery Bites:
| Ingredients: |
| Sesame seeds |
1 cup |
| Jaggery |
¾ cup |
| Nutmeg powder |
a pinch |
| Long pepper root powder |
a pinch |
| Sesame oil |
2 t.spoon |
| Recipe: |
| Heat a frying pan and dry roast the sesame seeds on medium heat for 2-3 minutes until they start to pop slightly. |
| Remove from heat and let them cool completely for 4-5 minutes. |
| In a mixer jar, combine the roasted sesame seeds, broken jaggery, and sesame oil. |
| Blend until you get a coarse paste. If your jaggery is too soft or syrupy, reduce the quantity slightly. |
| Add nutmeg powder and long pepper root powder to the mixture. Mix everything thoroughly. |
| Shape the mixture into small, jujube-sized balls. |
| Store the balls in an airtight container. They will stay fresh for 6-7 days. |
| These energy-rich balls are especially beneficial in winter. Enjoy them at breakfast for a natural boost and rejuvenation. |
Tangy Sesame Kokum Curry:
| Ingredients: |
| Sesame seeds |
½ cup |
| Kokum |
1 cup |
| Turmeric |
a pinch |
| Garlic paste |
1 t.spoon |
| Chopped green chilli |
1 t.spoon |
| Chopped onion |
½ cup |
| Curry leaves |
1 t.spoon |
| Salt |
1 t.spoon/ as per taste |
| Oil |
1 t.spoon |
| Mustard seeds |
¼ t.spoon |
| Rock sugar |
1 t.spoon |
| Coriander leaves |
1 t.spoon |
| Recipe: |
| In a mixer grinder, blend sesame seeds with 1 cup of water to make a smooth paste. |
| Heat oil in a pan. Add mustard seeds and curry leaves. Once they crackle, add garlic paste, green chilli, and chopped onion. Saute for 3-4 minutes until golden and fragrant. |
| Stir in the sesame paste and cook until the oil starts to separate from the mixture. |
| Add kokum paste, ½ glass of water, and rock sugar. Cook for 7-10 minutes until it reaches a semi-liquid consistency. |
| Garnish with fresh coriander leaves. |
| Serve hot with steamed rice or chapati. |
| This warming curry supports digestion, aids in body lubrication (oleation), and is mineral and vitamin-rich, especially beneficial for adults and great for both lunch and breakfast. |
Sesame & French Beans Stir-Fry:
| Ingredients: |
| Sesame seeds |
¼ cup |
| Oil |
2 t.spoon |
| Curry leaves |
1 t.spoon |
| Chopped French beans |
2 cup |
| Salt |
as per taste |
| Chilli powder |
1 t.spoon |
| Turmeric |
½ t.spoon |
| Tomato chopped |
½ cup |
| Asafoetida |
a pinch |
| Coriander leaves |
1 t.spoon |
| Recipe: |
| Heat oil in a frying pan over medium heat. |
| Add sesame seeds and curry leaves, and saute until the curry leaves start to crackle. |
| Sprinkle in asafoetida, then add the French beans, salt, and turmeric. Mix gently. |
| Cook for 5 minutes, stirring carefully to avoid mashing the beans. |
| Add the chopped tomato and, if needed, ½ cup of water. Continue cooking for another 5 minutes. |
| Finally, stir in chilli powder and coriander leaves. |
| Serve hot with chapati for breakfast or lunch. |
| This dish is rich in minerals and calcium, making it suitable for all age groups. It also works well as a nutritious tiffin option for children. |
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