Tag Archives: Sesame Seeds

Tomato Sesame Chutney

30 Jan

tomato_sesame_chutney
Tomato Sesame Chutney.

Tomato sesame chutney is prepared by cooking tomato and green chiles in ioil and spices. It is then ground with sesame seeds and herbs into coarse mixture. Serve tomato sesame chutney with any dosa, fritters etc…
Makes: around 2 Cups of Tomato sesame Chutney.

Ingredients:

Tomato 2
Sesame Seeds 1 Tbsp
Green Chiles 2
Garlic 1 -2 Cloves
Salt to taste
Cilantro Few Leaves

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Oil 1 tsp

Method of preparation:

Peel and roughly chop the garlic cloves.
Wash and roughly chop the raw tomatoes.
Remove stems, wash and halve the green chiles.
Wash cilantro leaves and keep aside.

Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, add chopped tomatoes, green chiles and salt.
When tomatoes become soft and mushy, remove from heat.

First grind the sesame seeds into fine powder using a spice grinder.
Then add cooked tomatoes, green chiles, garlic cloves, cilantro leaves and pulse a couple of times to coarsely grind everything.
Remove the ground tomato sesame chutney onto a bowl.
Serve tomato sesame chutney with steamed rice or idly or dosa etc.
Notes: Make sure to grind the sesame seeds well before adding tomato.

Suggestions: Adjust the amount of green chiles for spice. Make sure tomatoes are little sour for better taste.
Variations: You can also toast the sesame seeds before grinding into powder.
Other Names: Sesame Tomato Chutney.

Advertisements

Bell Pepper Sesame Coconut Fry

4 Jan

bottle_gourd_sesame_coconut
Bell Pepper Sesame Coconut Fry.

Capsicum / Bell pepper is diced and cooked in oil along with onion. Once caspsicum is fried, freshly ground mixture of sesame, coconut and cilantro is added to the curry as a finishing step. Serve bell pepper sesame coconut fry with steamed rice or with roti.
Makes: around 4 Servings of Bell Pepper Sesame Coconut Fry.

Ingredients:

Bell Pepper 2
Onion 1 Large
Fresh / Frozen Grated Coconut 1/4 Cup
Sesame Seeds 2 Tbsps
Cilantro 1 Cup Packed
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stem, discard seeds and chop the bell peppers.
Peel and finely chop the onion.
Wash and roughly chop the cilantro leaves.
Remove stems, wash and roughly chop the green chiles.
Grind sesame seeds, green chiles into powder using a spice grinder.
Then add the coconut and cilantro and grind again and remove the ground mixture onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bell pepper and onion.
Fry on medium flame till onion turns golden brown in color and capsicum changes color.
Cook covered for a minute for capsicum to soften a bit if necessary.
Uncover and stir in ground sesame coconut mixture.
Fry briefly and remove from heat.
Serve bell pepper sesame coconut fry with steamed rice or with roti.
Notes: Make sure bell pepper is not over fried.

Suggestions: If bell pepper is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Check other capsicum variations here.
Other Names: Bell Pepper Sesame Coconut Fry, Capsicum Sesame Coconut Fry.

Bottle Gourd with Coconut and Sesame

1 Jan

bottle_gourd_sesame_coconut
Anapakaya Nuvvula Kobbari Kura.

Bottle gourd is peeled and chopped and cooked in oil along with whole spices. They are then finished with freshly ground sesame seeds coconut mixture. Serve bottle gourd with coconut and sesame with steamed rice or with roti.
Makes: around 2 Cups of Bottle Gourd with Coconut and Sesame.

Ingredients:

Bottle Gourd (Chopped) 2 1/2 Cups
White Sesame Seeds 3 Tbsps
Fresh Coconut (Scraped) 6 Tbsps
Green Chiles 4
Cilantro 1/2 Cup Packed
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and roughly chop the green chiles.
Wash and roughly chop green chiles.
If using frozen coconut, leave at room temperature for sometime or microwave for few seconds.
Grind raw sesame seeds, green chiles into powder using a grinder.
Then add the coconut, cilantro and salt and grind again into coarse paste.
Peel, wash, remove ends and chop the bottle gourd into small pieces.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bottle gourd pieces and few pinches of salt.
Cook covered on low flame for around 8 minutes.
Keep stirring occasionally to avoid bottle gourd sticking to bottom of the pan.
Make sure bottle gourd is just soft but is not falling apart.
Stir in ground sesame seeds coconut mixture.
Cook on low flame for another few minutes and remove from heat.
Serve bottle gourd with coconut and sesame with steamed rice or with roti.
Notes: Make sure the raw sesame seeds are not bitter.

Suggestions: Make sure not to overcook the bottle gourd pieces.
Variations: Check other variations with bottle gourd here.
Other Names: Bottle Gourd with Coconut and Sesame, Anapakaya Nuvvula Kobbari Kura.

Sesame Coconut Rice

29 Dec

sesame_coconut_rice
Nuvvulu Kobbari Annam.

Sesame seeds are toasted along with red chiles and ground into powder with fresh coconut. The ground sesame mixture is mixed with steamed rice and finished with talimpu. Serve sesame coconut rice immediately with any raita of your choice.
Makes: 2 Cups of Sesame Coconut Rice.

Ingredients:

Steamed Rice 2 Cups
White Sesame Seeds 5 Tbsps
Fresh Coconut (Grated) 5 Tbsps
Whole Red Chiles 3 – 4
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Heat a pan on low heat, add sesame seeds and toast them until light golden brown in color.
Add the broken red chiles and roast for couple of seconds.

Grind sesame seeds, red chiles and salt into fine powder using a grinder.
Add the grated coconut and grind again into powder.

If using leftover rice, make sure to warm up the rice before using.
In a mixing bowl, fluff the steamed white rice with a fork.
Stir in ground sesame coconut powder and sufficient salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the sesame rice and remove from heat.
Stir well and serve sesame coconut rice with any raita of your choice.
Notes: Make sure not to over roast any of the ingredients.

Suggestions: Adjust spice with red chiles or add sliced green chiles along with talimpu for extra spice.
Variations: Check other recipes with sesame seeds here.
Other Names: Sesame Coconut Rice, Nuvvulu Kobbari Annam.

Mixed Vegetable Salan

26 Dec

mixed_vegetable_salan
Mixed Vegetable Salan.

Peanuts and sesame seeds are roasted and ground into paste with fresh coconut. Mixed vegetables are cooked in freshly ground peanut sesame paste. Serve mixed vegetable salan with roti or with rice.
Makes: around 6 Servings of Mixed Vegetable Salan.

Ingredients:

Potato 1
Cauliflower Small Florets 1 Cup
Onion 1 Large
Green Peas 2 Tbsps
Carrot 1 Small
Green Chiles 3 – 4
Ginger Garlic Paste 1 tsp
Coriander Powder 1 Tbsp
Red Chili Powder 1 tsp
Tamarind 2 inch Piece
Plain Yogurt 1 Tbsp
Turmeric Powder 1/4 tsp
Fresh or Frozen Grated Coconut 1/4 Cup
White Sesame Seeds 3 Tbsps
Raw Peanuts 4 Tbsps
Cilantro Few Sprigs
Salt to Taste

Talimpu:

Cumin Seeds 1/4 tsp
Cloves 4
Cardamom 2
Cinnamon 3 inch Long Stick
Oil 2 tsps

Method of preparation:

Heat a pan on low heat, roast sesame seeds and peanuts separately.
Grind sesame seeds, peanuts into powder using a grinder.
Then add the coconut and half a cup of water and grind everything into smooth paste.
Remove the peanut sesame paste onto a bowl and keep aside.

Wash and finely chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Soak tamarind in few tablespoons of warm water for sometime and extract all the juice discarding any veins.
Peel and finely chop the onion.
Peel, wash and chop the potato and carrot.
Break cauliflower into small florets and wash them.
Whisk yogurt with a tbsp of water and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add green chiles.
Fry briefly, add chopped onion.
Fry for a minute, add ginger garlic paste.
Fry till onion turns golden brown in color, add chopped potato, cauliflower, carrot, green peas, coriander powder, red chili powder and salt.
Pour around 1 1/2 cups of water and cook covered till vegetables are just cooked.
Stir in ground peanut sesame paste, tamarind extract, turmeric powder, yogurt and salt.
Let the mixture come to a bubble and cook on low for around 5 minutes.
Adjust any seasonings if necessary and garnish with cilantro.
Serve mixed vegetable salan with roti or with rice.
Notes: Make sure all the vegetables are cooked well.

Suggestions: Adjust spice with green chiles or red chili powder.
Variations: Check other mixed vegetable recipes here.
Other Names: Mixed Vegetable Salan.