3 Creative Ways to Use Watermelon Seeds in the Kitchen: Nutritious Recipes for Every Meal

How To Use Herbs And Spices In The Kitchen >> How to Use Watermelon Seeds in the Kitchen

Recipes:

Zesty Coriander-Watermelon Seed Dip (Chutney):

Ingredients:
Watermelon seeds	¼ cup
Coriander leaves and stem	1 cup
Coriander seeds	½ t.spoon
Cumin seeds	½ t.spoon
Green chilli chopped	2-3
Salt	as per taste/ ½ t.spoon
Lemon juice	1 t.spoon
Sesame oil	1 t.spoon
Recipe:
In a frying pan, heat the sesame oil and roast the watermelon seeds until golden and aromatic. Transfer to a bowl and set aside.
In the same pan, dry roast the coriander and cumin seeds until fragrant.
Add the roasted coriander and cumin seeds to a blender or mixer jar and grind them well. If there are too many fibers, you can sieve the mixture.
Add the coriander leaves and stems, roasted watermelon seeds, green chillies, salt, and lemon juice to the same jar. Blend everything into a smooth paste.
Add a little water if needed to achieve a semi-solid consistency.
Serve at room temperature.
This dip works wonderfully as an appetiser alongside meals. It's also a healthy and flavorful option to serve with snacks, suitable for both adults and the elderly.

Cluster Bean Curry with Watermelon Seeds:

Ingredients:
Watermelon seeds	¼ cup
Oil	2 t.spoon
Mustard seeds	½ t.spoon
Ajwain seeds or cumin seeds	½ t.spoon
Curry leaves	1 t.spoon
Garlic paste	1 t.spoon
Cluster beans (chopped)	1 cup
Water	1 cup
Asafoetida	1 t.spoon
Salt	as per taste
Turmeric powder	1 pinch
Chilli powder	1 t.spoon
Tomato (chopped)	½ cup
Recipe:
Blend the chopped tomato and watermelon seeds into a smooth paste using a mixer jar.
Heat oil in a heavy-bottomed frying pan. Add mustard seeds and let them crackle.
Add ajwain or cumin seeds, asafoetida, turmeric powder, and curry leaves. Saute for a few seconds.
Add garlic paste and the prepared tomato-watermelon seed mixture. Cook for 2-3 minutes until aromatic.
Add the chopped cluster beans and salt. Mix well and cook until the beans are tender, stirring occasionally.
Add water as needed during cooking to maintain a semi-solid gravy consistency.
Finally, stir in red chilli powder and mix thoroughly.
Serve hot with chapati or brown rice for lunch or dinner.
This curry is especially nourishing for elders, offering a wholesome blend of protein, fibre, and flavour. It's also a great way to add variety to a regular meal.

Watermelon Seeds & Cashew Rose Bar:

Ingredients:
Watermelon seeds	½ cup
Cashew	½ cup
Rose petals	½ cup
Brown sugar/jaggery	¾ cup
Cardamom powder	½ t.spoon
Nutmeg powder	½ t.spoon
Recipe:
In a mixer jar, grind the watermelon seeds and cashews into a fine powder. Avoid over-grinding to prevent turning it into a paste. Transfer the powder to a mixing bowl.
In a frying pan, add the sugar (or jaggery) with ½ cup of water. Cook on medium flame until it reaches a 2½-string consistency (firm yet slightly sticky syrup).
Pour the hot treacle into the bowl with the powdered seeds and cashews.
Quickly mix in half of the rose petals, along with the cardamom and nutmeg powder.
Spread the mixture evenly in a greased or lined tray to a height of about ½ inch.
Press the remaining rose petals on top using a spatula.
While still warm, cut into square or rectangular bars.
Store in an airtight container for 10-15 days. (Ensure rose petals are clean and dry before use.)
This bar is a refreshing summer treat, providing both nutrition and energy. It's especially beneficial for children as a natural energy bar and great for adults looking for a healthy sweet option.