Home Made Tahini / Sesame Paste


Tahini is the paste made from sesame seeds used in Middle Eastern’s Cuisine. Tahini is served as a dip on its own or as a major component of hummus.

Tahini-based sauces are common in Middle Eastern restaurants as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. Tahini sauce is also a popular topping for meat and vegetables in Middle Eastern cuisine.

Tahini can be stored in refrigerator for more than a month.

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Ingredients:

Sesame seeds – 1/2 cup

Sesame (gingelly) / olive oil – 1/4 cup

Garlic – 1 no.

Water – 2 tbsp

Salt as required

Method:

  • First heat a clean pan over medium heat and add the sesame seeds.
  • Toast the sesame seeds until golden brown (without burning).
  • Once they’re toasted, let them cool a few minutes.
  • Now add toasted sesame seeds, oil, salt, water to a food mixer/processor.
  • Process the mixture into a paste, scraping down the sides.
Hints:
  • Be careful by adding oil & water , add both ingredients as per required.
  • The consistency may be thick or thin as per wish.
  • Instead sesame oil, you can also use olive oil.
  • Check the amount of sesame oil, it should not overwhelmed the taste of tahini.
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Restaurant Style Ennai Kathirikai / Spicy Brinjal Chutney/ Eggplant curry/ !!!


Today’s recipe is restaurant style ennai kathirikkai / spicy brinjal chutney. It is one of the most famous side dish for briyani (both veg & non-veg). But it also goes well with steamed rice, idly, dosa, paratha etc.,

Instead of coconut, also we can add roasted ground nuts, it is also gives more flavour & taste to the dish.

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Ingredients:

Brinjal / eggplant – 3 nos. (cut it into horizontal)

Onion (large) – 1no. (finely chopped)

Ginger – garlic – green chili paste – 2 tsp

Tamarind – small lime size (soak into water)

Salt to taste

Dry roast & grind into paste:

Coconut (fresh) – ¼ (chopped)

Jeera/ cumin seeds – 1 tsp

Black pepper corns – 1 – 2 tsp

Fenugreek/ methi seeds – 1 tsp

Fennel seeds – 1 tsp

Whole coriander seeds – 1 tbsp

Tempering:

Oil – 2 tbsp

Mustard seeds – 1 tsp

Cumin seeds/jeera – 1 tsp

Fennel seeds – ½ tsp

pepper corns – ½ tsp

curry leaves – 1 strand

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Method:

  • Dry roast all the ingredients, grind it by adding little water& make it into paste.

  • Keep the pan on low heat, add mustard seeds after it gets spluttering, add cumin, fennel seeds, and curry leaves sauté it for a minute.

  • Now add finely chopped onion and sauté until it turns to pink color & tender.

  • After that add brinjal & fry it for 5 minutes.

  • Now add ginger garlic paste, sauté it for 2 minutes till the raw flavor goes off.

  • Add grounded paste and saute it for 3 – 4 minutes.

  • Finally add tamarind sauce, add generous amount of water, cover it with lid & cook it for 15 minutes on medium flame, once the oil float on the top switch of the flame.

  • Garnish it with cilantro.

  • Serve it hot and enjoy it with biriyani, steamed rice, idly, dosa, etc.,

Hint:

  • Ginegelly oil makes the dish more tasty then any other oil.

  • Also garnish with fried cashew nuts (enrich its taste).

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