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 12 Uses of Sesame Seeds, Til


12 Uses of Sesame Seeds, Til 

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. Try North Indian style Whole Wheat Coriander and Sesame Seeds Naan. 

 Whole Wheat Coriander and Sesame Seeds Naan
 Whole Wheat Coriander and Sesame Seeds Naan

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. The famous Schezuan Sauce makes use of sesame oil. 

 Schezuan Sauce, Chinese Schezwan Sauce RecipeSchezuan Sauce, Chinese Schezwan Sauce Recipe

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. Try Gujarati Mixed Dal Handvo.

Mixed Dal Handvo ( Gujarati Recipe)

Mixed Dal Handvo ( Gujarati Recipe)

4. During the festival of Makar Sankranttil mixed with jaggery is used to make sweets like Ladoos and Til 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. 

Til Papdi Chikki, Makar Sankranti Recipe

Til Papdi Chikki, Makar Sankranti Recipe

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

Curry Leaves Chutney PowderCurry Leaves Chutney Powder

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. 

Hyderabadi Baghara BainganHyderabadi Baghara Baingan

7. Sesame seeds are used a lot in Gujarati cuisine, especially for garnishing.

They are used to garnish muthiasdhoklaspatrahandvo and many more delicacies. Try Oats Methi Muthia.

Oats Methi Muthia

Oats Methi Muthia

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. 

Tahini Paste, Lebanese Tahini Paste

Tahini Paste, Lebanese Tahini Paste

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. 

Baba Ganoush

Baba Ganoush

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 like Cucumber 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. Check out the recipe of Homemade Burger Buns. 

Homemade Burger Buns

Homemade Burger Buns

12. Sesame seeds create heat in your body, making them ideal for winters. Til and Dry Fruit Chikki is made in many Indian households. 

Til-and-Dry-Fruit-Chikki
Til and Dry Fruit Chikki

To know about Recipes using Sesame Seeds, check out our collection.


12 Uses Of Sesame Seeds, Til



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 .
curry leaves powder | curry leaves chutney powder | South-Indian curry leaves chutney powder | karibevu chutney powder | Kari bevu chutney pudi | karuveppilai podi | karivepaku podi | with amazing 13 images. 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.It is also known as karibevu chutney powder, Kari bevu chutney pudi, karuveppilai podi, karivepaku podi. Ensure the curry leaves are fresh, dark green and mature to get aromatic and fragrant curry leaves chutney powder. You can also add roasted peanuts to make curry leaves powder more nutty and tasty. You can serve the South-Indian curry leave chutney powder as it is, or mix it with til oil, to make a tongue-tickling and aromatic accompaniment! Not only that, the karuveppilai podi 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! Serve curry leaves powder immediately or store refrigerated in an air-tight container in the refrigerator and use within 2 days. karivepaku podi can be eaten with rice, upma, idli, Pongal, etc. You can mix the kari bevu chutney pudi with ghee or coconut oil before eating. See detailed step by step photos and video curry leaves powder | curry leaves chutney powder | South-Indian curry leaves chutney powder | karibevu chutney powder | Kari bevu chutney pudi | karuveppilai podi | karivepaku podi | recipe below.
multiseed mukhwas | multi seed mukhwas | 4 seed healthy mukhwas | how to make multiseed mukhwas | with 13 amazing images. Multiseed mukhwas is a mouth-freshener with a touch of nutrition. Making this 4 seed healthy mukhwas is very simple. Learn how to make multiseed mukhwas - a wonderful post-dinner refresher! Making this multi seed mukhwas is very simple and quick. Just combine all the 4 seeds – flax seeds, white sesame seeds, black sesame seeds and fennel seeds in a bowl. Add lemon juice and salt to it, mix it and keep it aside for about an hour the flavours to blend well. The Omega-3 fatty acids in the flax seeds of multiseed mukhwas help build our cell membranes, signaling pathways and neurological systems. On the other hand, both the sesame seeds build your iron reserves and helps to overcome anemia. Anemia is an iron deficiency disorder usually marked by fatigue and tiredness. The lemon juice not only adds flavour and crispness, but also helps in further absorption of iron as it is rich in Vitamin C. Salt in this 4 seed healthy mukhwas has been measured. Follow the measure of ½ tsp of salt to a cup of these seeds. This is to not overdo on the salt consumption. In the form of this 4 seed healthy mukhwas it is simply an effortless to consume the seeds. Once you have learnt how to make multiseed mukhwas, you will enjoy the tongue-teasing taste of this mix of seeds. Do try it and reap its health benefits. Enjoy multiseed mukhwas | multi seed mukhwas | 4 seed healthy mukhwas | how to make multiseed mukhwas with step by step photos.
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 recipe | Gujarati patra | Maharashtrian alu vadi | 28 amazing images. patra recipe is also called Gujarati patra or Maharashtrian alu vadi. If you have a Gujju friend or a gujju colleague, you would have definitely heard of patra or would have known their love for this supremely delicious dish! You can also easily make it at home by simply following the patra recipe we have got for you!! Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – 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. Patras make an amazing side dish with the meal. My mother would make this for evening snack or as an accompaniment with the meal. Sometimes, when colacassia leaves would not be available, she would use big and long spinach leaves to prepare patra. 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. Tasty as the cooked Gujarati patra 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. Enjoy patra recipe | Gujarati patra | Maharashtrian alu vadi
tahini paste recipe | Lebanese tahini paste | Indian style tahini paste | with 11 amazing images. This homemade authentic Tahini Paste is so easy to make. 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. Tahini Paste is used primarily in making Hummus in Middle Eastern cooking. It can also 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. Notes on tahini paste recipe. 1. Dry roast til on a slow flame for 1 to 2 minutes or till fragrant. Alternatively, you can place the sesame seeds on a baking sheet and toast it in the preheated oven for about 8 to 10 minutes. Toasting the sesame seeds gives the tahini a nuttier flavour. 2. Don’t forget to stir the seeds frequently so they get evenly toasted. Do not allow the sesame seeds to turn brown. They should be light golden in colour after roasting. This Tahini Paste is less expensive than commercial bought Tahini Paste and much healthier ingredients used. Zero preservatives and sugar in it. So have homemade Tahini Paste at hand always when you want to make your hummus and ingredients are available in India. Enjoy how to make tahini paste recipe | Lebanese tahini paste | Indian style tahini paste | with detailed step by step photos below.
baba ganoush recipe | roasted Indian eggplant dip | baba ganoush Lebanese recipe | with images. baba ganoush is a Middle Eastern style creamy dip most enjoyed for its flavour and texture. Learn how to make roasted eggplant dip. Easy 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. To make baba ganoush, prick the brinjal with a fork, brush it evenly with oil and roast it over an open flame for 10 minutes or till the brinjal turns black from all the sides and the flesh is soft and pulpy. Allow it to cool slightly. Remove the skin and stem and discard them and roughly chop the brinjal. Combine the brinjals, olive oil, tahini paste, garlic, cumin seeds powder, lemon juice and salt in a mixer and blend till smooth. Put the mixture in a bowl, drizzle with olive oil. Serve with cucumber, carrots and breadsticks. Looking for a warmly flavoured dip to enjoy with bread or veggie sticks? Go for this baba ganoush lebanese recipe without a second thought! Aubergine lovers are sure to love this unique way of cooking them. Try making it when you are bored of using brinjal in sabzis. The use of tahini paste further adds on to the Mediterranean flavours. Further olive oil is the flavour enhancer. Lemon juice balances the flavours of the dip with its slight tanginess. Relish roasted eggplant dip with lavash, pita bread or veg sticks. You can also try other Lebanese dips like the Spicy Garlic Hummus or Shatta. Tips for baba ganoush. 1. Do not buy small brinjals for this recipe. They are difficult to roast and form into a paste. 2. Roast on a medium flame for even cooking. Enjoy baba ganoush recipe | roasted Indian eggplant dip | baba ganoush Lebanese recipe | with step by step photos below.
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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