Sesame seeds are tiny, flat oval seeds with a nutty taste and a delicate, almost invisible crunch. They come in a host of different colors, including white, yellow, black and red.
Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halvah. They are available throughout the year.
The sesame seeds are extremely rich in calcium and are useful in calcium deficiency.
10 Best Recipes of Sesame Seeds
1.Peanut Butter Sesame Breakfast Bars
1/2 cup honey
1 eggs (lightly beaten)
1 cup chunky peanut butter
1/2 tsp vanilla extract
1/4 cup sesame seeds
1/2 cup Puffed Rice Cereal (such as Kashi)
1.Preheat oven to 350°F. Place sesame seeds in a small saucepan over medium heat. Sauté until toasted and golden, about 2 minutes. Let cool.
2.In a medium bowl, stir together honey, egg, vanilla extract, and peanut butter until evenly combined. Stir in sesame seeds and rice cereal.
3.Spread mixture in baking dish. Bake until golden, about 25 minutes. Let bars cool completely before cutting.
2.Sesame Milk
◾1 cup sesame seeds
◾1 tbsp hemp oil *optional
◾4 cups pure water
◾2 dates, pitted
◾1 tsp. vanilla powder or extract
◾pinch Himalayan or sea salt
1. Soak your sesame seeds in enough water to cover overnight in the fridge.
2. When you are ready to make your milk, drain and rinse your sesame seeds, discarding the soak water.
3. Place your soaked sesame seeds and water in a blender and blend on high for 30-60 seconds, depending on how powerful your blender is.
4. Strain your milk through a nut milk bag or cheesecloth, reserving the milk. You can use the sesame pulp in raw cakes and cookies, or as filler for cooked cakes and cookies.
5. Rinse out your blender and add your strained milk back in. Add your dates, vanilla and salt.
6. Blend again until smooth. You can store in a glass jar, sealed in the fridge for 2-3 days.
5 Garlic cloves
2 tbsp. Lemon Juice
Salt To Taste
1 tsp. Pepper Powder
2 tbsp. Sesame Seeds
1 Chick Peas cup
2 tbsp. Olive Oil
1. Take sesame seeds, pepper powder, salt, and lemon juice, garlic, chick peas (soaked over night and boiled)
2. add water, olive oil, blend all together in a food processor, make a fine paste.
4.Sesame Laddus (Til ka Ladu-Indian Sweets)
1 cup sesame seeds (til)
2/3 cup jaggery (gur)
1 tsp. ghee
1/4 cup crushed peanuts
1/2 tsp. ghee for greasing
Directions:
1.Roast the sesame seeds till they are light golden in color. Cool and keep aside.
2.Heat the ghee in a pan and add the jaggery.
3.Simmer over a slow flame till it caramelizes and forms a hard ball when you add a drop in cold water.
4.Add the roasted til and peanuts and mix it thoroughly with the melted jaggery. You may need to put out the flame during this process.
5.Grease your palms with a little ghee, divide the mixture into 12 equal portions and shape the til mixture
1-1/4 cups all-purpose flour
2 teaspoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 tablespoons butter, melted
2 teaspoons sesame seeds
1.Preheat oven to 450°. In a small bowl, combine flour, sugar, baking powder and salt. Gradually add milk and stir to form a soft dough. Turn onto a floured surface, knead gently 3-4 times. Roll into a 10x5x1/2-in. rectangle; cut into 12 breadsticks.
2. Place butter in a 13x9-in. baking pan. Place breadsticks in butter and turn to coat. Sprinkle with sesame seeds. Bake 14-18 minutes or until golden brown. Serve warm. Yield: 1 dozen.
6.Ginger, Carrot & Sesame Pancakes Recipe
*2 Tablespoons sesame seeds
*2 cups shredded carrots (about 3 medium)
*1/2 cup finely chopped scallions
*2 Tablespoons grated fresh ginger
*1 garlic clove, crushed through a press
*2 large eggs, lightly beaten
1.Toast the sesame seeds in a dry skillet over low heat, stirring, until golden, about 2 minutes.
2.Combine the carrots, scallions, ginger, and garlic in a large bowl; stir to blend. Add the cracker meal, eggs, sesame seeds and salt; stir to blend.
3.Heat 1/2 inch oil in a medium skillet until hot enough to sizzle a crust of bread. Add the batter by rounded tablespoons and fry, turning once, until browned on both sides. Repeat with the remaining batter.
4.Serve warm with Thai Dipping Sauce
7.Sesame seeds and Flax seed health blend with Sunflower seeds
*1 and ½ cup sesame seeds white or black or both in equal quantities
*1 cup flax seed
*½ cup sunflower seeds (optional)
*sea salt, black salt or rock salt
1.Roast all the seeds separately in a pan.
2.Let the seeds cool.
3.In a dry grinder coarsely grind all the seeds with some salt.
4.Store sesame seeds and flax seed in an air tight container. refrigerate the blend, stays good for a week.
5.Sprinkle a few teaspoons on your daily meals.
Ingredients
3/4 cup sugar
1/4 cup honey
Pinch of salt
1/4 teaspoon of ground nutmeg
1 Tbsp water
1 cup raw sesame seeds
1 teaspoon of vanilla extract
2 teaspoons butter
1/4 teaspoon of baking soda
1 Put the sugar, honey, salt, nutmeg, and water into a small (1 1/2 quart), thick-bottomed saucepan. Heat on medium heat and stir until a smooth slurry is formed. Stir in the raw sesame seeds.
2 Cook the sesame seed mixture, stirring often, until the mixture turns an amber caramel color, about 5 to 10 minutes. If you have a candy thermometer, the temp should be 300°F. At this point, remove the pan from the heat. Stir in the vanilla extract and the butter. Once the butter has completely melted into the mixture, stir in the baking soda. The mixture will foam up a bit after you stir in the baking soda, as the baking soda reacts with the acid from the caramelization of the sugar.
3 Pour the mixture out onto a Silpat-lined baking sheet. (If you don't have Silpat, no worries, pour directly onto a buttered metal baking sheet and use a metal spatula to separate brittle from the pan once cooled.) Once completely cooled and hardened (about 15-20 minutes), break into pieces.
9.Sesame Seed Salad Dressing
Ingredients
1/2 cup sesame oil
1/4 cup honey
1/4 cup vinegar
3 tbsps. sesame seeds (toaster, ground)
2 tbsps. lemon juice
2 cloves garlic (pressed)
Directions:
1 Combine ingredients in jar and shake well.
2 Refrigerate until ready to use
Directions:
1 Combine ingredients in jar and shake well.
2 Refrigerate until ready to use.
1.Cream butter. Add sugar and beat until fluffy. Add vanilla and mix well.
2.Add flour and mix just until combined. Stir in remaining ingredients and mix well.
3.Divide dough into thirds. Place 1/3 of dough on sheet of waxed paper. Shape into a 2" long roll. Repeat with remaining dough.
4.Wrap and refrigerate until firm. Cut into 1/4" slices. Do not slice too thick. Bake on ungreased cookie sheets at 300° for 25-30 minutes.