Sesame Seed Juice Recipes

SESAME SEEDS JUICE | ELLU JUICE RECIPE | तिल का जूस | TIL JUICE | ELLU PANAKA | YELLU JUICE

Steps:

• Pick and clean sesame seeds. i have used white sesame seeds.
• Rinse the sesame seeds under running water.
• Take a mixer jar and add cleaned sesame seeds and also add jagger and cardamom.
• Add the required amount of water and grind into a fine paste.
• Transfer the ground sesame juice into the strainer and strain the juice and discard the residue.
• Now add the required amount of water and mix well. You can adjust the sweetness and water level as per your taste.
• In serving glass add some ice cubes and pour prepared juice and serve chilled.

SESAME SEED JUICE

Steps:

• Cook sesame seeds in a large saucepan over medium heat, stirring constantly, until seeds are toasted and fragrant, about 5 minutes. Remove saucepan from heat and cover with a lid.
• Place sugar in a blender and pour in enough water to fill halfway; add seeds. Blend sugar-seed mixture until smooth; pour through a fine-mesh strainer into a pitcher. Repeat blending and straining if a thinner drink is desired, adding more water as desired. Refrigerate juice until cooled, about 1 hour.

SESAME VEGETABLES

Steps:

• Place cauliflower and beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender, adding broccoli and snow peas during the last 4 minutes. , Meanwhile, in a small skillet, saute the yellow squash, zucchini and onion in 2 tablespoons oil until tender. Remove from the heat; stir in the sugar, sesame seeds, lemon juice, soy sauce and remaining oil. , Transfer cauliflower mixture to a large serving bowl; add squash mixture and toss to coat.

SESAME SEED JUICE

Steps:

• Cook sesame seeds in a large saucepan over medium heat, stirring constantly, until seeds are toasted and fragrant, about 5 minutes. Remove saucepan from heat and cover with a lid.n
• Place sugar in a blender and pour in enough water to fill halfway; add seeds. Blend sugar-seed mixture until smooth; pour through a fine-mesh strainer into a pitcher. Repeat blending and straining if a thinner drink is desired, adding more water as desired. Refrigerate juice until cooled, about 1 hour.n

CRUNCHY SESAME SEED CANDY

Steps:

• Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside.
• Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic.
• Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside.
• Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well.
• Slowly bring the mixture to a boil over medium heat, stirring constantly.
• As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes.
• Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
• Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
• Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
• Run the spatula around the edge of the candy to loosen it.
• Then turn out the whole slab of candy onto a wooden board or other cutting surface.
• Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
• Cool the candies completely; then store them in an airtight container at room temperature.
• If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.

SESAME SHRIMP

Steps:

• In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.