When age knocks at our door, we ignore it, forcing ourselves to believe that we never heard it. As time moves ahead and years pass by, age reiterates it’s ever rising graph which none can control or stop.
Lack of a help at home, highly energetic kids and festive commitments made me realize that my waning energy levels were just not able to keep pace with the ever soaring spirits.
A little pain in the joints sucked away all the enthusiasm, resulting in, or, in fact forcing to truncate the list of “must do” jobs and prioritizing the important chores. Yes, no elaborate sweet and candies this festive season. There is beauty (and convenience) in simplicity.
This instance was a wakeup call for me. I remembered my granny consuming a lot of sesame seeds during winters to ward off joint pain. In fact, fresh harvest of sesame arrives in the stores around this time. People in the Himalayan region incorporate sesame in their diet in a number of ways. There is a tradition of making sweets using sesame in the festivals that fall in winters. Traditional food theories are so scientific and so correct, catering to the requirements of the body in a particular season.
Sesame seeds are an excellent source of calcium, magnesium, iron, zinc, manganese, phosphorous, Vitamin B1 (thiamine), healthy protein and fiber. Half a cup of sesame seeds with hull contains three times more calcium than half a cup of whole milk. Calcium builds bones and keeps bones and teeth in good health. Zinc in sesame seeds help in maintaining bone mineral density, in healing of wounds and in strengthening of the immune system. Phosphorous and magnesium are also good for the bones and teeth. These minerals enhance bone density, prevent osteoporosis and regulate the body metabolism. Sesame seeds are also a very good source of copper. Copper provides relief in pain and inflammation associated with rheumatoid arthritis.
My grandmother used to make sesame crackers in winters.
The whole wheat sesame crackers that I made are a baked avatar of my grandmother’s fried version.
Whole Wheat Sesame Crackers (Vegan)
1 ¼ cup whole wheat flour (atta)
½ cup white sesame seeds
4 tablespoons olive oil
½ tablespoon sugar
¾ teaspoon salt
¼ cup water ( 1 or 2 tablespoons more if the dough is too dry)
Pre heat the oven at 180 degrees C.
Roast sesame seeds in a thick bottomed wok till they begin to change colour.
Turn off the heat and transfer them to a plate to cool.
Mix together whole wheat flour, salt and olive oil. Add sesame seeds.
Add sugar to warm water and mix till sugar dissolves.
Add water to flour mix and knead dough. The dough should be a little stiff but pliable. (You may require a little more water than the quantity specified)
Divide the dough into two equal parts.
Roll out a rectangle with a rolling pin
Cut into small equal size squares.
Bake in a pre heated oven for 20 to 25 minutes or till the crackers turn golden.Store in an airtight container.
Linking to Vegan Thursdays