Friday, January 22, 2010


..........January can be kinda tricky… the flush of enthusiasm for the new year slowly starts to fade, and then starts the thinking for the new year, the planning for the new year, the money matters and the health matters begin to weigh heavily.

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.

Sesame Crackers


• 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!!

-Amrutha Langs