A simple chutney can liven up any Indian meal. South Indian meals like dosa, idli, vada, uttapam are always accompanied with chutney, coconut chutney, most of the times. To add extra zing and flavour to your meal, try this sesame seeds chutney. I served this chutney with stuffed paneer sprouts paratha.
This Sesame Seeds Chutney is very easy and tasty chutney made with sesame seeds. It is spicy in taste with the nutty flavour of sesame seeds. Sesame which is also known as”Til”. The sesame seeds are naturally rich in calcium. They are also a rich source of minerals like copper and manganese. This chutney pairs very well with idlis, dosa or even parathas or pakoras.
For this chutney, I used soaked sesame seeds because soaking sesame seeds before eating allows you to germinate the seeds, which aids in digestion. It also expels any latent toxins within the seeds. Soaking sesame seeds also promotes the absorption of minerals to your body. It also discourages the presence of phytic acid, which is thought to make the seeds taste bitter and lower their nutritional benefits.
Sesame Seeds Chutney | Calcium Rich Dip | Til Ki Chutney
Sesame Chutney recipe made with sesame seed (til), garlic, cumin seed and green chilies. This chutney goes well with parathas, poori or as a side dish with chapati and dosas.
Sesame or Til chutney is an innovative way to add calcium and other bone-friendly minerals and micronutrients while adding variety and taste to your meal.
Ingredients : White sesame seeds – 1 cup Greek yogurt – 4 tbsp Chopped garlic – 3 tbsp Roasted cumin seeds powder – 1 tsp Green chilly Or Red chilly– 2 Juice of half lemon Himalayan pink salt to taste
Soak sesame seeds with 2 cups of water for 3 hours or for overnight.
Once again wash soaked sesame seeds, add them into a blender with green chilies with all other ingredients in a grinder. Grind all ingredients until smooth (Do not add water).
Transfer chutney into a clean and dry glass jar. Serve with your favorite snacks.
The natural green color of this chutney is so appetizing and fresh. It is not only tasty but also loaded with good nutrients – vitamins, minerals & dietary fiber. This chutney is made with fresh coriander, mint leaves, ginger, and sesame seeds. A delicious accompaniment to Indian food like Aloo tikki, Dhoklas, Parathas, etc, and also tastes amazing with roasted veggies, salads, etc. It is easy and quick that can be made in 5 minutes.
Cilantro has good amounts of antioxidants and contains no cholesterol. These green leaves of coriander pop up in the cuisines of Thailand, Vietnam, India, and Mexico and add a wondrous, complex flavor to dishes. It looks a little like parsley but that is where the similarity ends.
The citrusy leaves add a pungent kick to guacamole and salsas and, along with the roots and stems, are used to add a distinctive flavor to curries. The fragrant seed of coriander is an essential ingredient in many cuisines including exotic curries from India and aromatic Middle Eastern dishes.
Mint is the main ingredient in this chutney. So always use fresh leaves because the main flavor of the mint chutney purely depends on the mint leaves. While making chutney always add lemon juice. Do not skip it. It acts as a preservative and keeps the chutney fresh. Also, it helps to retain the green color of the chutney and adds a nice tangy flavor.
Creamy Mint Sesame Chutney | Mint Yogurt Dip | Coriander Mint Dressing
The sesame seeds are not just for garnish. the nuttiness of the sesame enhances the overall flavors and adds a really delicious textural element to the whole dip. I used greek yogurt in this dip. The thick curd added to the base gives a creamy silky texture to the dip and enhances its taste.
Ingredients : Fresh coriander leaves – 200 gms Fresh mint leaves – 100 gms Sesame seeds – 1/4 cup Greek yogurt – 1/4 cup Grater ginger – 2 tbsp Roasted cumin seeds – 1 tsp Green chilly – 2 Black salt – 1/2 tsp Juice of one lemon Himalayan pink salt to taste
Wash coriander leaves, mint leaves, green chilies, and roughly chop them.
Put coriander leaves, mint leaves, ginger, sesame seeds and green chilies with all other ingredients in a grinder. Grind all ingredients until smooth (Do not add water).
Transfer chutney into a clean and dry glass jar. Serve with your favorite snacks.
Lasooni palak is a delicious curry recipe with a prominent flavor of sauteed garlic. This lasooni palak gravy recipe is very quick and easy to prepare. This looks very similar to palak paneer gravy but both the flavors are very different. For this recipe, you just need minced garlic, fresh spinach puree, some blanched spinach only difference is I replaced chickpea flour with oat flour and paneer with crispy nutrela soya chunks.
Nutrela is very rich in protein. It is also known as Soy Meal Maker. For those seeking to embark on a vegetarian diet, or simply reap the health benefits of soya, Soya Chunks is an excellent source of protein.
Soya chunks in spinach gravy are the recipe full of protein and richness of iron. In this recipe, the crispy soya chunks (coated with gram flour then shallow fry) in the spinach gravy gives a different taste. This recipe is easy to make and will be ready in no time.
Oats and oatmeal provides a good source of carbs, fiber, vitamins and minerals. In addition to being gluten free they contain more protein and fat than most other grains. Furthermore, oats and oatmeal are rich in antioxidants that may help lower blood pressure levels, reduce blood sugar levels, boost heart health and aid in weight loss. Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. In this recipe, oats flour helps to makes this curry creamier and silkier.
Boil 1 cup of water and add soya chunks. Boil it for 2 minutes on high flame. Keep aside for 20 minutes (covered). After 20 minutes, discard the water and squeeze off the water. Rinse them in cold water and repeat squeezing off the excess water. Keep aside for 5 minutes.
Heat a pan and add oil (3 tbsp). Shallow fry coasted soya chunks on medium high flame until golden brown.
For Spinach Curry
Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water (keep half blanched spinach aside) and grind it into a smooth puree (Add lemon juice while grinding). Keep it aside.
Now chopped the remaining blanched spinach and keep it aside as well.
Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
Allow to the seeds to crackle. Then add chopped onions and saute on a medium flame until translucent. Now add garlic, green chili, coriander powder, red chilli powder, salt to taste and cook for 5 minutes on the medium-low flame.
Then add oats flour and roast for 2 – 3 minutes on low flame.
Now add puree spinach and mix well. Cook on low flame for 5 minutes.
Now add 1/2 cup water with chopped blanched spinach and cook on low flame for another 5 minutes. Do stir curry after every 1 to 2 minutes.
Now add crispy soya chunks and cook for another 2 minutes.
Switch off the flame.
For Tempering :
Heat ghee in a small pan and add sliced garlic. Saute for few minutes.
Then add sesame seeds and allow them to pop.
Add saute garlic in a prepared spinach curry and mix well.
The festival of Ghughuti, called “Ghughutiya tyar” in the local dialect is celebrated in the Kumaun region of the hilly state of Uttarakhand on the eve of Makar Sankranti (January 14th). Ghughutiya, which is also known as “kale kauwa” (Black crow) is celebrated by preparing the sweet delicacy “Ghughute”. Ghughute is prepared by kneading wheat flour into dough mixing it with jaggery.
Then the dough is then used to make different small shapes and then deep-fried in ghee/oil till beautiful golden brown. Then Ghughugte shapes are then strung into a thread to form a garland which also includes orange, popcorns and worn by young children. The next day, early morning children go on their roofs and offer ghughute to crows. As they offer, they also chant: “Kale kauwa kale, ghughuti mala khale” (O black crow, eat this garland made of ghughute). I still remember my Naniji used to make ghughute mala for me and Rahul (my younger brother).
To make this festival more interesting. I made a small Pichora. Pichoda is traditional attire for every woman in Uttarakhand (mostly in Kumaon), from the first time on her marriage, then on every auspicious occasion like pooja, namkaran, or marriages in the family; the married women wear Pichora.
Ghughutiya Tyar | Fest of Kumaon | Love My Culture | Ghughuti Recipe | Makar Sankranti Ghughuti
There is an interesting story behind this practice of offering ghughutas to crows. Once upon a time, there was a king who had a minister named Ghughutiya. This minister planned to kill the king and usurp his kingdom. However, a crow warned the king of his minister’s intentions, thus saving the king’s life. The king then punished his minister and ordered everyone in his kingdom to prepare sweets and delicacies and offer them to the crow.
Whole Wheat Flour – 2 cups Water – 1 cup Grated jaggery – 1 &1/2 cups Sesame seeds – 1/4 cup Fennel seeds – 2 tbsp Little crushed black pepper Little Himalayan pink salt Oil or ghee – 1 tbsp
Oil for frying
Heat water in a pan and add grated jaggery or gur.
Add crushed black pepper and himalayan pink salt. Cook till jaggery melts.
Then filter jaggery water an allow to cool down completely.
I used food processor to knead a dough. Add 2 cups of Whole wheat flour into a food processor.
Add sesame seeds and fennel seeds. Mix it.
Then add prepared jaggery water slowly and knead a dough.
At last add little oil and mix it well.
Now take a small portion of dough. Sprinkle some sesame seeds and roll dough. Make different shapes (as shown in picture below).
Lohri is a popular Punjabi winter folk festival celebrated primarily in the Punjab region. The significance and legends about the Lohri festival are many and these link the festival to the Punjab region. Lohri festival has a special significance for the agriculturists as it marks the beginning of a new financial year. On this day they clear up the division of the products of land between themselves and the tillers.
The festival of Lohri is celebrated in the evening. Peanuts, jaggery, sesame and gajak are eaten on this festival. In the evening, all the people of the house burn Lohri outside the house. They put peanuts, gajak, sesame and maize in the bonfire and revolve around it and pray for a happy future. Along with this, family members sing folk songs revolving around bonfire.
Til chikki or Sesame seeds Brittle is very popular treat made during Lohri and Makar Sankranti Festival. Chikki is a brittle made with unrefined sugar and nuts. The most common type is made with peanuts. I always use Jaggery instead of sugar to make chikki.
Happy Lohri | Healthy Seeds Chikki or Brittle Recipe
This Lohri I tried chikki with Healthy Seeds like Pumpkin Seeds,Flax Seeds, Sesame Seeds, Melon Seeds and some chopped almonds , coconut. I also used Quinoa puffs. Quinoa is a highly balanced “grain.” The protein content in quinoa is higher than in most grains. Kind of a seed, king of a grain. Quinoa will “pop” or “puff” much like popcorn will, just with a little less show. They do not quadruple in size like a kernel of corn, but they do pop out of your pan and expand in size a little.
Grated jaggery – 2 cups Roasted peanuts – 1/2 cup ( I used readymade ) Melon seeds – 1/4 cup Sesame seeds – 1/4 cup Flax seeds – 1/8 cup Quinoa puff – 1/4 cup Pumpkin seeds – 1/4 cup Oil or ghee – 1 tbsp
For Topping :
Sliced almonds – 1/2 cup Slice dry coconut – 1/4 cup Fennel seeds – 2 tbsp Little crushed black pepper Himalayan pink salt
Lightly roast sesame seeds, flax seeds, melon seeds on low flame for 2- 4 minutes and keep them aside.
Cook jaggery (heavy bottom non stick pan) till a thick syrup is formed. To test that the syrup is ready put a drop in cold water. If it forms a firm ball the syrup is ready.
Now add peanuts , roasted seeds along with pumpkin seeds, quinoa puff and mix it well (Flame off).
Grease butter paper with oil.
Now sprinkle roasted sliced almonds and coconut, fennel seeds, crushed black pepper and himalayan pink salt.
Immediately spread prepared chikki mixturer on the greased plate. Again repeat topping on it.
Place another butter paper on it. Now level up mixture with rolling pin and gently spread mixture.
Let it cool slightly before cutting into desired shapes.
My Love for Baking: I have been baking for the last 10 years & still, it gives me joy and the opportunity to try out something new and fresh. Baking is about mixing the right ingredients in the right amount and bake at the right temperature for the right duration. And with experience, you understand how certain ingredients mix well with others and you can be creative with your baking.
I always being asked questions and I honestly couldn’t be happier to help 🙂 Cooking is my thing and I want to help you on your quest to becoming an AWESOME chef and making AWESOME food of course AWESOME home baker :). Most frequently asked questions? – How to bake in a pressure cooker? So, today I will try my best to answer all your question about baking in the pressure cooker.
Baking without an oven? Yes, it is possible and is being used for many decades across the world. You can bake, not only cakes, cookies, bread, or even Domino’s garlic bread as well. The pressure cookers are the primary utensils that are found in the Indian houses. This is the reason why many people in India prefer baking a cake in a cooker rather than an oven. But the question is how to bake a cake in the cooker? Well, baking a cake in a pressure cooker is no rocket science and you can easily prepare homemade cooker cake within 60 minutes.
Most important points while baking in the pressure cooker.
Any 5 liters aluminum pressure cooker works well to use as an oven for the cake baking. It should be big enough to hold the baking pan. Avoid using lightweight cookers as well as anodized and steel cookers. Choose a heavy bottom aluminum cooker.
Avoid baking without spreading salt at the bottom. Salt absorbs some heat from the extreme hot base and prevents overheating. I never used salt in my baking because I use a heavy bottom aluminum cooker and I am baking for the past 9 years in the same cooker. It works perfectly fine. But, it depends on the brand, quality of the pressure cooker. I use prestige 5 liters heavy bottom pressure cooker for baking.
If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
No gasket and whistle are needed. Remove them before baking.
Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
Baking tin should be made of Aluminium.
Don’t add water to the pressure cooker.
Procedure of Baking Cake in the pressure cooker:
Grease the baking tin with oil and dust it by sprinkling flour over greased surface evenly.
Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker.
Put a steel stand on a layer of salt or sand.
Pour the mixture into the greased baking tin. Tab the pan on a countertop to release any large air bubbles. Now put the cake tin containing the cake batter with help of tong ( Do not put water inside the pressure cooker).
Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
Take out the baked cake with the help of tong and allow to cool down completely.
Golden milk also known as turmeric milk or haldi wala doodh. It is an Indian drink that has been gaining popularity in Western cultures. This 5-minutes Haldi Doodh is the best drink to keep away from illness. Well, there is not one but many reasons why you must have the old time tested haldi wala doodh every night. From inducing better sleep to boosting immunity and aiding better recovery, a cup of haldi wala doodh can take you a long way in terms of achieving good health.
As an Indian, I grew up eating turmeric everyday. In dal and veggies everyday and every dal and veggie had turmeric in it so we had it for lunch and dinner boIt’s the first thing my Maa and Naniji insist you have when you need an immunity boost. I remember my Maa insisting I drink a glass every time I fell down and hurt myself or got a cold.
For many of us the mention of turmeric conjures the image of a bright yellow powder that can be used easily in cooking, healing or as part of your beauty regimen. Turns out, that raw turmeric or Kacchi Haldi which is basically turmeric in its most crude root form is also loaded with as many health and beauty benefits. The tuberous root-like buds you see at most veggie stalls is how haldi grows naturally. Once the harvest is complete, haldi powder or turmeric powder is made from these very roots and packed for sale at stores.
Haldi Wala Doodh | Golden Milk | Recipe From My Mom’s Kitchen
Recently I shared a tip – How to Store Turmeric Roots (Kachi Haldi or Kurkuma) ? My Maa always make haldi wala doodh with kachi haldi. She make haldi doodh with fennel seeds (sauf). Fennel seeds are known to aid in digestion processes, treats bloating and cramps in stomach. But you can also add a cinnamon stick, fresh ginger, and cardamom for extra flavor.
Ingredients : For 2 Cups Water – 1 cup Milk – 2 cups Fennel seeds – 1/2 tsp Grated turmeric roots – 2 tbsp
Heat water in a saucepan and allow it to boil.
Add fennel seeds. Boil it for 2-3 minutes.
Now add grated raw turmeric. Boil it for 1 minute.
Now add milk and simmer for 3 minutes. Then switch off the flame.
Filter prepared golden milk into cups and enjoy hot.