Tuesday, June 22, 2010

Til Ki Chutney

Grinding is not required for this chutney. Just mix all roasted ingredients and eat with hot boiled rice and dal.


· ¼ cup white Sesame Seeds

· ¼ cup grated khopra (dry coconut)

· 3-4 whole dry red chilies

· 4-5 curry leaves

· Pinch of asafetida

· ¼ tsp tartaric acid (or citric acid)

· ¼ tsp black pepper powder

· ¼ tsp cooking oil

· Salt to taste


· In a frying pan, heat oil on medium heat.

· When hot add asafetida, dry red chilies and curry leaves. Fry till they change the color.

· Now reduce the heat to low and add sesame seeds and grated coconut; stir fry till they are crispy light brown.

· Remove the pan from fire and add salt, black pepper powder and citric acid. Mix well.

· Cool at room temperature and serve with dal, sabji and hot rice.

Do You Know?

Sesame Seeds are grown worldwide, particularly in India, China, South America and Africa.

It has been cultivated for over 4,000 years in Mesopotamia and was found in Tutankhamun's tomb.

The seeds were ground for flour and today they are still used to make tahini, a delicious paste that has a long reputation for increasing longevity.

Apparently the women of ancient Babylon would eat 'halva', a mixture of honey and sesame seeds, to prolong their youth and beauty, while Roman soldiers ate sesame seeds and honey to give them strength and energy.

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