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 Uses of Sesame Seeds, Til

  Last Updated : Dec 11,2018






13 Uses of Sesame Seeds 

Sesame seeds are tiny, oval shaped seeds that are a little nutty in taste and give a slight crunch when you eat them. They are available in different colors – white, black or even yellow – even though the taste difference is negligible. Sesame seeds can be had roasted, added raw to recipes or turned into a paste. They are used in Asian cuisines along with Indian and Middle Eastern.

1. Sesame seeds are used extensively in Indian, Asian and Middle Eastern cuisines. 

2. Sesame oil is extracted from sesame seeds which is sometimes used in cooking or even as a condiment in some parts of the world. 

3. In India, sesame seeds are used to make a variety of dishes whether sweet or savory, as a main ingredient or as a garnish. 

4. During the festival of Makar Sankranttil mixed with jaggery is used to make sweets like Ladoos and Chikkis. The crispy chikkis and ladoosgive an excellent mouth feel and are way of celebrating this festival. A similar preparation is also made in North India during a festival called Sakat Chauth as an offering to God. 

5. They form an essential part of the after meal snack, Mukhwas, which is basically just a mouth freshener and a digestive aid. Apart from this, sesame seeds also form an essential part of the Curry leaves chutney powder which is served along with idli and dosa

6. In Indian food it can be used in three ways – As a part of the main ingredients of the dish; as a topping or as part of the tadka. As a tadka, sesame seeds are added to hot oil and poured over Khandvis and Dhoklas. As a topping, black sesame seeds are used on naans and parathas. They also form one of the main ingredients in Hyderabadi Baghara Baingan or Bajra Bhakri, a south Indian delicacy. 

7. Sesame seeds are used a lot in Gujarati cuisine, especially for garnishing. They are used to garnish muthiasdhoklaspatrahandvo and many more delicacies. 

8. In the middle-east, Sesame seeds are roasted and grinded up with olive oil to form tahini. Tahini is used as a dip in its own capacity and is a major component of hummus and other Middle Eastern foods. Tahini based sauces are very common to dress different dishes like dan dan noodles. 

9. Another middle-eastern dish that uses sesame paste is Baba ganoush. This dish uses roasted Aubergine (eggplant), garlic, ground cumin, lemon juice and salt. Further it is also used as a spread on bread. 

10. Raw sesame seeds are used in different Asian cuisines from Chinese, Japanese to Thai and Vietnamese. In Japan they are used to garnish sushi, in Chinese cuisine they are added to soy sauce to make a dipping sauce or filled in dumplings. Sesame seeds provide a unique nutty flavor to Vietnamese stir fries and salads. 

11. In the western countries, sesame seeds are used to dress artisanal breads. Almost all bagels have toasted sesame seeds on them as a topping. Even McDonalds uses sesame seeds on all their burger buns. 

12. Sesame seeds create heat in your body, making them ideal for winters. 

13. They can be eaten plain or toasted with a little black salt. 



uses of sesame seeds

Papdi chikki is a type of chikki that’s really thin. This not only makes it attractive to look at, but also gives it a superbly crisp and exciting mouth-feel. A specialty that’s made during Sankaranthi, the Til Papdi Chikki is a delightful treat that’s made with sesame seeds along with a dash of almonds and a sprinkling of cardamom powder. We have made this chikki with the sesame seeds used for making chikki – it is commonly available in all shops. At step 4, make sure you cool the mixture only for a few seconds and proceed immediately; else you will not be able to roll it if it cools too much. You can also try other chikkis like the Peanut Chikki and Mixed Til Chikki .
 
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2.  
 by Tarla Dalal
Chutney powders such as this Curry Leaves Chutney Powder, made with spices, daria and curry leaves, really come in handy on days when you do not have time to prepare chutney or sambhar to accompany your idlis and dosas. You can serve the chutney powder as it is, or mix it with til oil, to make a tongue-tickling and aromatic accompaniment! Not only that, the chutney powder also comes in handy when you want to transform your idli or dosa into a dry, one-meal snack to carry to work, school or on a journey. You just need to coat your cooked idlis with til oil mixed with curry leaves chutney powder, or sprinkle some powder on the semi-cooked dosa before turning it around, to make a self-sufficient snack!
A wonderful post-dinner refresher! The Omega3 fatty acids in the flax seeds help build our cell membranes, signaling pathways and neurological systems. In the form of this mukhwas it is simply an effortless to consume the seeds. You will enjoy the toungue-teasing taste of this mix of seeds. Do try it!
4.  
 by Tarla Dalal
A flavour-packed treat for your palate, the Hyderabadi Baghara Baingan is loaded with the dynamic flavours of several seeds and spices. Slit brinjals are cooked with an aromatic and spicy tempering of seeds, curry leaves and green chillies, and a rich paste that contains a large gamut of flavourful ingredients ranging from onions and ginger to spice powders ad peanuts. Indeed, every mouthful of this dish is brimming with flavour, and it is bound to turn even plain rice or rotis into a memorable meal! Try other baingan based dishes like Baingan Methi ki Subzi and Baingan Musasalam .
Patra, fame is not easily earned, and if this recipe is so popular, it must be because it combines those rare qualities of flavour and good health! colcocasia leaves are very nutritious as well as tasty, especially if made into patra – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering. Healthy and tasty as the cooked option might be, the best way to have patras is fried! deep fry the cooked patras till crisp and have them with tea or sweet and sour chutney.
6.  
 by Tarla Dalal
A very flavourful and aromatic paste of sesame seeds and olive oil seasoned with salt, the Tahini Paste is a valuable addition to several Lebanese dishes. It can be used in dips , spreads and other dishes. You will find that the use of oil-rich sesame seeds gives this paste a very unique taste that is both creamy and nutty. If you love Lebanese cuisine, you might also like to try the Lebanese Potato Salad and the Spinach and Cheese Sambousek .
7.  
 by Tarla Dalal
Looking for a warmly flavoured dip to enjoy with bread or veggie sticks? Go for this Lebanese delight without a second thought! Baba Ganoush is an incredible dip of roasted brinjals flavoured with garlic and cumin, and perked up with a touch of lemon. It has a nice smoky aroma and addictive flavour that everyone loves. Relish it with lavash, pita bread or veg sticks. you can also try other Lebanese dips like the Spicy Garlic Hummus or Shatta
8.  
 by Tarla Dalal
If your palate rejoices at the sight of fiery treats, then this Stir Fry Noodles in Black Sauce is just perfect for you. Noodles , along with sliced capsicum, other veggies and bean sprouts, is perked up with a really pungent combination of sauces like Hoisin sauce, soya sauce and vinegar. Sesame seeds, a very popular garnish in Chinese cuisine, unfurls its magic in this dish too, creating a really crisp and aromatic sensation that is sure to tickle your taste buds.
 
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