And this is the time when the kitchen comes in. like a life saver, I will say.
I find it extremely comforting standing neat the stove and boiling or baking something. I feel happy when I see something bubbling there in the vessel it kinda helps me think better. Don’t ask how!!!
January I would say is the season of til-guls(sesame seeds and jaggery sweets), it’s the season of kites and the season of sweet and soothing talks.
So I thought it would be kinda great to write a blog on some recipes with sesame seeds.
So without procrastinating anymore I decided to sit at my keyboard and thought of punching some recipes… so, OPEN SESAME!!!
Carrot and Ginger Pancakes
• 2 Tablespoons sesame seeds
• 2 cups shredded carrots (about 3 medium)
• 4 Tablespoons finely chopped onion
• 2 Tablespoons grated fresh ginger
• 1 garlic clove, crushed through a press
• 1/4 cup rice flour
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• Vegetable oil
Toast the sesame seeds in a dry skillet over low heat, stirring, until golden, about 2 minutes.
Combine the carrots, onion, ginger, and garlic in a large bowl; stir to blend. Add the rice flour, eggs, sesame seeds and salt; stir to blend.
Heat oil in a pan until hot enough to sizzle a crust of bread. Add the batter by rounded tablespoons and fry, turning once, until browned on both sides. Repeat with the remaining batter.
Serve hot with a tangy dipping sauce.
A tangy dipping sauce with sesame oil:
• 1/2 cup fresh lime juice
• 1/2 cup toasted sesame oil
• 1 or 2 Tablespoons rice vinegar or balsamic vinegar
• 1 or 2 teaspoons soy sauce
• 2 Tablespoon sugar, to taste
• 2 cloves garlic, minced
• 1/2 teaspoon fresh ginger, grated
• 1/4 cup onions, chopped finely
• 1/4 cup cilantro leaves, chopped
• 1/4 teaspoon jalapeno, minced
Blend all the ingredients well and serve with the pancakes.
• 1 cup wheat flour
• 1/4 cup soy flour
• 1/4 cup sesame seeds (make sure they are not rancid)
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1/2 cup water (as required)
Kneed a firm dough with all the ingredients and then roll out a thick chapatti. Cut diamonds or squares out of it and bake them or fry them.
If baked and preserved in an air-tight container can stay for a week.
Can be served as a tea time snack or as a starter with Tahini or spicy Sichuan peanut sauce.
Spicy Sichuan peanut sauce
• 1 cup peanut butter
• 1/4 cup soy sauce
• 1/4 cup sesame oil
• 3 Tablespoons rice vinegar
• 2 Tablespoons finely chopped garlic
• 2 Tablespoons grated ginger
• 1-1/2 teaspoons chili paste OR 1 teaspoon dried hot red pepper flakes
• 1 Tablespoon hoisin sauce
• 1-1/2 to 2 Tablespoons fresh lime juice
• 3/4 cup water
Blend all the ingredients well. If refrigerated can stay for 3-4 weeks.
Til-Laddoo, Sesame on toast, Prawns or Chicken rolled in Sesame are some other must trys!!