Til Bata (Sesame Seeds Chutney - Bong style)

 

           A far cry from all the restaurant style food, this humble Bong style chutney is a  lip smacking yummy side dish. It is almost a lost and a forgotten recipe that the new generation is not much aware of. It is an extremely easy, simple and a quick recipe that consists of all the flavors infused in it. 

          This homemade delicacy has minimum of ingredients and is served with steamed rice and a drizzle of mustard oil for that authentic touch. It tastes simply awesome. You may also try it with chapatti or as a spread on parathas. So check out the step by step pictorial recipe to prepare this amazing Til Bata. 

• 1 cup sesame seeds (Til)
• 3 tsp. mustard oil
• 3-4 green chilies
• 5-6 garlic cloves
• salt to taste

          Heat a pan and dry roast the sesame seeds till they turn slightly brownish in color. Keep aside to cool down.

          Heat 1 tsp. oil in a pan and sauté the green chilies and garlic till light golden in color. Keep aside to cool down.

          Then in mixer grinder, blend into a smooth paste. Add salt to taste and 1 tsp. mustard oil. Mix well.

          Serve with steamed rice along with a drizzle of the remaining mustard oil and enjoy this simple homemade chutney.

Heat a pan & dry roast the sesame seeds till they turn slightly brownish in color. Keep aside to cool down.

Heat 1 tsp. oil in a pan & sauté the green chilies & garlic till light golden in color. Keep aside to cool down.

Then in mixer grinder, blend into a smooth paste. Add salt to taste & 1 tsp. mustard oil. Mix well.

Serve with steamed rice along with a drizzle of the remaining mustard oil & enjoy this simple homemade chutney.

Til Ki Chutney (Sesame Seeds Chutney - South Indian style)

 

          This yummy South Indian style chutney made of white sesame seeds is very easy and quick to prepare. It comes along with a tempering of few basic ingredients like whole red chili, mustard seeds, asafoetida, curry leaves and split black gram lentil. This elevates the chutney to a next level. 

          You can relish this nutty and creamy chutney or dip as a substitute to coconut chutney with any South Indian breakfast, such as, idli, dosa, vada, upma or pongal. It also goes well with paratha, bhajias, pakoras, kebabs or any other appetizers. So check out a quick step by step pictorial recipe to prepare it. 

• 1/2 cup sesame seeds (Til)
• 3-4 garlic cloves
• 2 green chilies
• 1/2 tsp. tamarind paste
• 1/2 tsp. cumin powder
• salt to taste 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 dry red chili
• 1 tsp. urad dal
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

          Dry roast the sesame seeds for a few seconds. Keep aside to cool. Then grind along with the rest of the ingredients and some water (according to the consistency desired) into a fine paste. Transfer to a serving dish. 

         For the tempering - Heat oil in a pan and temper with red chili and mustard seeds. After it stops spluttering, add rest of the ingredients and sauté for a few seconds. 

         Switch off the flame and pour this tempering on the prepared Til Ki Chutney. Serve with idli, dosa, upma, pongal, paratha, bhajias, pakoras, kebabs or any other appetizers.  

                     Dry roast the sesame seeds for a few seconds. Keep aside to cool. 

                  Grind with the rest of the ingredients & some water (according to the consistency                            desired) into a fine paste. Transfer to a serving dish. 

                    Heat oil & temper with red chili & mustard seeds. Allow it to splutter.

                     Add rest of the ingredients and sauté for a few seconds. 

                    Pour this tempering on the prepared Til Ki Chutney. 

                                  Serve with idli, dosa, upma, pongal, paratha, bhajias, pakoras, 

                                  kebabs or any other appetizers.