Sesame seed: Also known as til are available in black and white form. They also provide oil by cold processing process. It is used in Hyderabadi cuisine most notably in Baghare Baigan, Muslim cooking of Mumbai. They are also used in sweet making like til laddo, a favorite for Makar Sankranti festival which marks the beginning winter solistice.
Til ki Chutney
This chutney is one of the most famous recipes from the land of mountain, Uttarakhand. It also provides some heat in the coldness of night when it is enjoyed with either rice or local bread.
½ cup black sesame seed
2-3 Green chilies (amount can vary to contain the spice level)
1 big handful Coriander leaves, cleaned and chopped
5 Garlic cloves
2 lime, juiced
Salt to taste
Sugar 1/2 tsp (optional)
Dry Roast Til seeds in a pan on a moderate flame for 4-5 minutes. Remove from the pan and put in a plate to cool down. In a blender grind together sesame seeds, green chilies, chopped coriander leaves, garlic cloves with little water until smooth. Remove from blender and add lemon juice, salt and sugar.
Serve with either rice or kuttu roti (buckwheat flour flatbread).
Chaar Magaz: It is not a very popular terminology in common parlance but most of the professional Indian cook will vouch for their prominent role for their exotic gravies reserved for special occasions. Char literally translated means four and char magaz consists of pumpkin seed, melon seed, water melon seed and cucumber seed. Some of the mix also uses sunflower seeds known as Charoli. They are used in paste form in many preparations with white gravy and and in desserts and Thandai.
Pine nuts: Also known as chilgoja in Hindi which is almost becoming extinct due to shrinkage in its cultivation area in North Indian mountain region. It is one of the most important ingredients for Italian Pesto sauce and to certain extent for India desserts and curries.
Walnut: while most of the people are not familiar with the culinary usage of walnut because it is eaten in India mostly on its own. Even oil derived from walnut is very popular in India either. They are also a popular snack item on its own where they can be spiced with the mixture of chili powder, cumin powder, curry powder, salt and egg white (for binding) and roasted in a moderately hot oven.
Makhana: It is a roasted and popped kernel of lotus seed and is very popular as a fasting food item and also considered pure enough to be offered to God during the fasting period. It is easily digestible and has positive nutritional aspect and is also a very famous and light pass time snacks. Please find below the most famous recipe of Makhane ki kheer and enjoy
Makhane ki kheer
3 cup tightly packed Makhane
5 cup full fat milk
½ cup Condensed milk (optional)
½ cup Sugar
Cashews, sliced thinly
Roast the makhane in a pan/ oven until dry and crispy but not colored. Remove from pan and allow cooling. Pulse them coarsely in food processor or alternatively chop them roughly.
Bring the milk to boil in a large deep bottom pan and add the coarsely chopped Makhane. Cook on low heat, stirring from time to time to prevent sticking to bottom.
When makhane has mixed completely in and the mixture has turned creamy, almost 60-90minutes.
Now add condensed milk, sugar and stir to dissolve completely. Add raisin and cook for another 2-3 minutes. Remove from heat and garnish with almond, cashewnut and pistachio.
Tags: indian curry, bhatura, dosa, palak, chana, sambhar, chicken, indian food, desi, roti