SPICE APRIL 2017 IPAD LR

FOOD ||||| SESAME
Top: Sesame Payasam.
Bottom: Sesame roll
this sesame-gur laddoo and utter sweet
words!”
The use of sesame ranges from the
traditional to the modern with Chef
Phani saying, “The seeds can be
sprinkled on khoya rolls, apple and
banana toffee, and date pancakes served
with ice-cream for the crunch and added
texture they impart to the dessert.” In a
twist-of-taste recipe, Chef Kekade
suggests a black sesame seed macaroon
with peanut butter stuffing for that
incredible burst of nutty flavours apart
from being a fulfilling treat.
NUTRIENTS GALORE
For a spice widely used as food
ingredient, it is surprising that most of
the world’s sesame yield is channelled
into producing oil, with cold-pressed
sesame oil favoured by the health
conscious. Sesame oil has numerous
health benefits apart from its mild nutty
aroma, and is used in cooking and in salad
dressings and dips.
Why only oil, the seeds themselves
are bursting with nutrients. As Padma
Shri awardee, Chef-Author Sanjeev
Kapoor explains, “Traditional societies
have always vouched for the benefits of
sesame seeds, yet it is only in the recent
past that these powerhouses have been
given ‘super food’ status. Loaded with
lignans, protein, fibre, iron, and vitamins
B and E, sesame seeds contain three
times the amount of calcium in milk. Just
a handful every day, especially in winter,
improves bone and oral health; detoxifies
the body; tackles respiratory problems;
improves blood circulation; and fights
cholesterol, blood pressure, liver disease
and depression.”
In his signature style, he comes up
with an innovative wrap to a
quintessentially Indian meal. “You can
mix white sesame seeds with some saunf
(fennel) and mishri (sugar crystals) for a
mukhwas (mouth freshener) that does
more than refresh your breath after a
meal,” he concludes.
STONE WATER GRILL, PUNE (PAYASAM);
RAMADA PLAZA JHV VARANASI (SESAME ROLL)
88 ||||| APRIL 2017