ELLURUDA AND PARIPPURUNDA Sesameballs and roasted Bengal gram balls
Dear friends, While going out fora bank work, my wife said- On return get one pack of sesame balls and one packof roasted Bengal gram from ourshop. Normally I get all provisions from a nearby shop. Special items and itemsnot available in the near provision shop are obtained from other shops orsupermarkets. By our shop the meaning is from the nearby shop. During my studentdays I knew only one type of sesame which was brown black in colour. Fortharpanam, my father kept a small tin of sesame separately. On the day ofsrardha sesame balls were prepared adding jaggery to cleaned sesame and servedto Bhokthas. PITHRU SESHAM might be maximum3-4 balls, and it was compulsory that my father ate one. Remaining was given tous. Sesame balls were never prepared in home other than on srardha day. Brown black Sesamesmall quantity was packed in a piece of newspaper and taken on upakarma day. Itwas spread on left hand mixed with raw rice for tharpanam to rishis. Standingon knee deep water of the Achhankovil river tharpanam was done by all. Presentday arrangement of assistant to sasthrikal distributing sesame was not there.It was interesting some of us taking sesame for Kandarshi tharpanam. If the upakarma day was not an amavasi day, sesamewas not used. Very late after Istarted performing tharpanam after my father’s death, I knew of white sesame.On close search I could see one or two white sesame along with brown blacksesame. The appearance of sesame ballsin shops is in the past one or two years. From the appearance it is clear madein spherical moulds and made using machines. Even in my studentdays we could see persons selling Kadalamuttai(ground nut candy) andInchimarappa(ginger candy) in bus stands. These candies were machine made. Somehowwe could not get them on shops on those days. The groundnut candyis prepared using skin removed ground nut added to hot jaggery and poured toflat surface and pressed to uniform thickness and after cooling cut to largepieces. They are 80% further cut to uniform pieces, sticking toeach other. When it is prepared in spherical moulds no cutting is there. While inTrivandrum, I could see merchants selling skin removed groundnuts. Now all suchmerchants sell them in shops. Ground nut oil was new to me while coming toTamilnadu. I got adjusted to refined ground nut oil. Bengal gram balls are newaddition two years ago. Sesame balls available in packs either using skinremoved sesame or with skin as prepared using srardha or using white sesame. The following is asimple compilation about sesame and groundnut after searching for informationfrom websites. I wish all myChristian friends in the ThathaPatti group a happy Christmas. Gopalakrishnan24-12-2021. Sesame Seed: The Facts and Flavours of One of the MostVersatile Crops Feb 21, 2020 Made into a wine asan offering to the gods, baked into modern day breads and cookies, pressed intonutritious oil: there’s no question sesame seed is a diverse crop with a richand colourful history and a variety of uses. In this blog, we’llshowcase the flavour, history, and common uses of sesame seeds, and discuss themany ways it’s used today. 1 Flavour Sesame seeds have amild, sweet, and nutty flavour and a satisfying crunch when eaten whole.They’re often baked or toasted to bring out a stronger almond-like flavour andaroma and make the seeds more evident in dishes. The oil of sesameseed is pale yellow and with a faint, mellow nutty flavour that makes it greatfor cooking and an excellent addition to stir fries and Asian-inspired cuisine. When eating sesameseeds of different colours, you’ll notice that the flavour varies slightlybetween them. Black sesame seeds, for example, have a more earthy flavour thanthe other colours. 2 Appearances Sesame seeds arefound inside the fruit of a sesame plant, which is an oblong pod with ridgesthat contains small oval seeds that measure about ⅛ inch long. To remove theseeds from the pod, the sesame fruit is dried which causes it to begin to open,making it easy to shake the seeds free. Sesame seeds are covered in a husk that is a darker shadethan the seed itself, and are most often removed from the husk before consuming.When revealed from the husk, sesame seeds can be white, black, red, brown, ortan,-. Depending on the variety of the sesame plant itself. Most of the sesameseeds you’ll see in the U.S. are creamy white, while black sesame seeds aremost commonly used in Chinese cooking. 3 History Sesame seed is anancient crop that appears in religious texts and fables. Carved drawings depictsesame seeds being thrown into big pots of food. Historic documents tell of atime when sesame seeds were used in cleansing rituals as a symbol ofimmortality in funeral ceremonies. During wars, sesame seeds were rationed for soldiers needingstrength to survive their strenuous tasks. 4 Origin Sesame seeds comefrom the Sesamum Indicum plant. Indigenous to the Sunda Islands in Indonesia and the oldestknown oilseed plant in history, the plant has been cultivated for over 4,000years. From Indonesia,sesame seeds made their way to China, Egypt, India, and Japan. Evidence suggests that oil extraction from sesame seed dates back to900-700 BC in eastern Turkey, and that it’s been used in China for at least2,000 years. At Pacific Spice,we source our sesame seeds from India, Mexico, and Guatemala, which are theprimary suppliers for sesame seeds in the U.S. The plant’s ability to survivewithout water in very hot and dry conditions makes it a great crop for areaswith desert-like conditions that would otherwise be unable to produce crops. 5 Quality, Sourcing, and Safety Pacific Spice isdedicated to producing the highest quality spices. To do that, we sourcequality whole seeds and process and clean them locally. Under our full control,we can ensure that our strict manufacturing methods far exceed the qualitystandards of U.S. food manufacturers. This results in product that is pure,free of contaminants and adulterants, and a flavourful addition to your favouritedishes. 6 Storing Sesame seeds should always be kept in an airtight containerand in dry, dark, and cool conditions. When stored in anairtight container at room temperature or in a refrigerator, sesame seeds will last up to 3months or 6 months, respectively. When stored in an airtightcontainer in the freezer, sesame seeds can last for up to a year. 7 Uses and Nutrition With high vitaminB1, dietary fibre (benefitting digestion), high concentration ofpolyunsaturated (healthy) fats, and a multitude of vitamins, and minerals,sesame seeds are used for a variety of nutritional purposes. Many people like totoast or bake their sesame seeds to bring out the nutty flavour and add them asa decorative garnish to savoury dishes. In Chinese cooking, sesame seeds areused to coat foods to give them a crunchy exterior. In the U.S. you are likelyto find sesame seeds in crackers, salad dressings, soups, rice dishes, andhamburger buns. The secondingredient in Hummus is Tahini (or Tahina), and Tahini is almost entirely (youguessed it) sesame seeds that have been ground and made into a paste . Wewouldn’t have Hummus without sesame seeds! 8 Sesame Oil Sesame oil is awildly popular oil for cooking because sesame seeds contain about 50% fixed oilcontent, making it very stable in high heat. It’s used commonly in high heatcooking like stir frying and in Asian-inspired cuisine. Sesame oil is alsocelebrated for its skincare benefits, and is used for its hydrating andantioxidant properties and as an ingredient in soaps and cosmetics in India. We’ll leave you with one final fun usage fact: The flowersof sesame plants can be pressed for perfume! 9 CHICKPEA Alternate titles:Bengal gram, Cicer arietinum, chick-pea, garbanzo bean Chickpea, (Cicerarietinum), also called garbanzo bean or Bengal gram, annual plant of the peafamily (Fabaceae), widely grown for its nutritious seeds. Chickpeas are animportant food plant in India, Africa, and Central and South America. The seedsare high in fibre and protein and are a good source of iron, phosphorus, andfolic acid. 10 Physical description The bushy 60-cm(2-foot) plants bear feathery pinnately compound leaves. The small white orreddish flowers often have distinctive veins in blue or purple and are usuallyself-pollinated. The yellow-brown or dark green beans are borne one or two to apod. There are large- and small-seeded varieties. 11 Acaraje. Acaraje is deepfried ground black-eyed peas. Nigerian and Brazilian dish. Sold by streetvendors in Brazil's Bahia and Salvador. Kara, kosai, sandwich 12 Uses Hummus (orhummous)—chickpeas mashed to a paste with lemon juice, olive oil, and tahini(sesame paste)—is widely eaten in the Middle East as a sauce and dip for bread.Mashed cooked chickpeas are formed into small flat cakes or balls and fried forfalafel, a popular Middle Eastern dish. In southern Europe and Latin America,chickpeas are a common ingredient in soups, salads, and stews. A kind of mealor flour is also made from chickpeas and can be used to make a flatbread knownas socca or mixed with wheat or other flours for baking. 13 BOZA Boza, a traditionalfermented drink in Eastern Europe and the Middle East that is made from wheat,millet, or bulgur and topped with cinnamon and roasted chickpeas. -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to thatha_patty+unsubscr...@googlegroups.com. To view this discussion on the web visit https://groups.google.com/d/msgid/thatha_patty/1108175885.973855.1640351576096%40mail.yahoo.com.
