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Sesame Rice | Til ke Chawal


By Indian Khana (Visit website)








As Jayasri picked Nag's blog Edible Garden, I went and search Nag's blog on what to prepare and made a huge of recipes to try but then time constraint not allowing me to do things I wanted to.  So on a weekday I meant in a evening I end up trying Sesame Rice recipe from her blog.  Thanks Nags for sharing this recipe :)





I made few changes in the ingredients as I thought 1/2C Sesame for 1C rice is bit too much, not to forget if added too much of sesame it gives bitter taste so I used 1/4C of sesame for 1C rice.  Also I used 2 red chilli instead of mention 4 and added 5-6 pepper corn and I'm glad that I did.  Pepper corn adds the wonderful taste and flavour to the dish.  So let's check the recipe now..










 Ingredients:





Cooked Rice - 1 Cup 


[You can also use 1 1/2-2 cups rice for the below mention spice powder quantity]





For Spice Powder ~ To Grind


White Sesame Seeds/Til - 1/4 C


Dry Red Chili - 2


Coconut - 2tbsp grated [I didn't use]


Oil - 1 tsp





For Tempering:





Gingelly Oil - 1 tbsp [I used saffola]


Roasted Shelled Peanuts - 2 tbsp


Mustard Seeds - 1/2 tsp


Cumin Seeds - 1/2 tsp


Dry Red Chili - 1


Urad Dal - 1/2 tsp


Channa Dal - 1/2 tsp


Curry Leaves - 1 sprig


Salt - to taste












Method:





1.  Roast sesame until golden brown or it starts popping, remove from flame keep aside and allow it to cool.   If using coconut then roast coconut until light brown keep aside and allow to cool. (I didn't use)





2. In a pan add 1 tsp oil and toast the chili.  Grind into fine powder with roasted sesame and coconut.





3. In a same pan add 1tbsp oil, followed by all the ingredients listed under tempering in same order.  Once the dals becomes brown add spice powder and give a good stir.  Off the flame if using warm/hot rice, if using cold rice then keep the flame in low.  Add rice and mix well and cook for 2 minutes to make the rice warm. 





Let the rice sit for 15-30 minutes before you dig in, it taste better that way.  Serve with any raitha, pappad or chutney of your choice.    The rice was really wonderful and tasty with sesame, peppercorn and peanuts flavour.










So this post goes to  Jayasri Blogging Marathon - Edible Garden, along with Bagara Baigan I tried from her blog.   Also sending this post to Rumana's Treat to Eyes Series 1.










Have a good day ~~





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