Sesame Rice

Ingredients:
Sesame seeds - (white) - ¼ cup
Peanuts - ¼ cup
Urad dal - 2 tsp.
Whole dry red chilies - 2
Salt
Cooked rice (as required)

Tempering:
Mustard seeds - ½ tsp.
Cumin seeds - ¼ tsp.
Asafetida - 2 pinches
Curry leaves - few
Oil

Method:
Dry roast the peanuts. Let them cool & remove the skin.
Dry roast the white sesame seeds till light golden color.
Dry roast the urad dal till golden color.
Fry red chilies in oil without burning.
Let all of them cool down.
Powder them.
Temper  the given ingredients.
Mix powder, salt and the tempering with required cooked rice.
Sesame seeds rice is ready.

Sent off to Priya's "Cooking With Seeds" event.

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Chicken Stir-fry with Sesame

Ingredients:

Chicken (boneless) - ½ kg
Onion - 2 (sliced thinly)
Ginger - 1 tsp. (minced)
Garlic - 1 tsp. (grated)
Chili powder - 1 tsp.
Coriander powder - 1 tsp.
Green bell peppers - 1 (sliced thinly)
Garam masala - ¼ tsp.
Salt
White sesame seeds - 1 tbsp.
Coriander leaves - ¼ cup (chopped)
Lemon juice - 1 tbsp.
Oil

Method:
Heat the oil and add onions. Sauté till they turn translucent.
Add the ginger and garlic and fry for 2 minutes.
Reduce the heat add the chili & coriander powder and fry.
Add the chicken pieces and stir fry.
Stir fry till chicken pieces are tender.
Add the salt, garam masala & green bell pepper and cook for 2 minutes.
Remove from heat.
Before serving add the lemon juice, sesame seeds and coriander leaves.
Enjoy.
Sent off to Priya's " Cooking with seeds" event.

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Cranberry Orange Muffins

Dry Ingredients:
All Purpose Flour- 2 cups
Dark Brown Sugar - 1 cup
Baking Powder - 2 tsp.
Walnut - 1 cup (chopped)

Wet Ingredients:
Sunflower Oil - 1/3 cup
Orange Juice - 2/3 cup (fresh)
Flax Seed Powder - 2 tsp.
Water - 1/2 cup
Orange Zest - from an orange
Craisins - 1 cup (chopped)

Method:
First, preheat the oven at 190°C or 375°F. Then grease the muffin tray with cooking spray or butter.
Mix all the dry ingredients in a bowl and keep it aside.
After that, blend the flax seed powder with water in a blender when it’s nice and sort of foamy.
Add the orange juice in a cup (which fills 2/3 of the cup), then add water until it’s brimmed to the 1 cup mark.
Also add the flax seed solution, orange zest and stir them well together.
Then add the wet ingredients into the flour mixture and mix them until they get moistened. Fold in the craisins (Caution! Don’t overmix!).
Pour the muffin batter into the tray and bake them for 20 minutes or until a tooth pick inserted in the muffin comes out purely without any single particle.
Remove the tray and let it cool for 5 minutes on a cooling rack. Remove the muffins and let them cool completely on the rack.
Inspired by Madhuram’s Egg-less Cooking.

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Sesame Seeds Chutney

Ingredients:
Sesame seeds - 1/3 cup
Onions - 2 (chopped)
Garlic - 2 cloves
Dry whole red chilies - 4
Grated coconut - ¼ cup
Craisins - ¼ cup
Salt
Oil

Tempering:
Mustard seeds, cumin seeds, urad dal and curry leaves.

Method:
Dry roast the sesame seeds till light golden color.
Fry the onion, garlic and dry red chili.
Soak the craisin in warm water for 10 minutes.
Add all the ingredients (craisins with soaked water) except oil in a mixer and grind.
Temper the chutney.
Serve with idlis.
Note: Adjust the red chilies according to your taste.

Sent off to Priya's "Cooking with seeds" event.

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Flax & Sesame Seeds Burfi

The original recipe actually goes for a cup of sesame seeds but I substituted half a cup with flax seeds.

Ingredients:
Sesame seeds (white) - ½ cup
Flax seeds - ½ cup
Jaggery (gud) - 1 cup (powdered)
Sweetened condensed milk - 1 can (400gm)
Milk powder - ½ cup
Butter (to grease the plate)

Method:
Dry roast the flax seeds and sesame seeds separately. Powder them coarsely.
Melt the jaggery by adding 2 tbsp. of water on the stove.
Now mix every ingredients except butter in a microwave safe dish.
Microwave for 3 minutes.
Remove and mix well.
Again microwave for 3 minutes.
Remove when it starts to bubble.
Stir fry till it becomes thick.
Spread the mixture on the greased plate.
Cut into desired shape when warm.
Remove from plate when the burfi is completely cool.
Enjoy the chewy burfi.


Sent off to Priya's "Cooking With Seeds" event.

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Stuffed Brinjal Fry

Ingredients:
Brinjals - 6
Small onions - ½ cup
Garlic - 2 cloves
Ginger - 1 inch
Tomatoes - 1 (big)
Fennel seeds - ¼ tsp.
Cardamom - 1
Cinnamon - 1 inch
Cloves - 2
Sesame seeds - 2 tsp.
Salt
Oil
Chili powder - 2 tsp.
Coriander powder - 1 tsp.
Curry leaves - few

Method:
Dry roast the sesame seeds and keep aside.
In a blender or food processor add the small onion, garlic, ginger, quartered tomatoes, fennel seeds, cardamom, cinnamon, cloves, salt, roasted sesame seeds and blend them into a paste (without water).
Make four incisions perpendicular (X) from the base of each brinjal and the stem end should be intact.
Stuff each brinjal with required ground paste without breaking the brinjal.
Heat the oil in a non-stick kadai and add the brinjals one by one.
Stir for 2 minutes gently.
Now add the remaining ground paste and start to fry in low medium flame.
Cover with a lid and stir intermittently.
When the brinjals are cooked add the curry leaves and mix.
Remove from heat and serve with rice.
Variation:  First saute the ground paste till the raw smell fades. Then stuff them in the brinjal and add the remaining  at the final stage. Make sure there is no raw smell.

Sent off to Priya's "Cooking with Sesame Seeds" event.

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