3 Delicious Recipes To Help You Boost Your Immunity

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If there’s one superfood you should add to your diet, it’s definitely Kalonji seeds. They have various health benefits: promote heart health, reduce inflammation, help regulate blood sugar, etc. They also boost your immunity, which is something we all need right now. That’s why we compiled 3 refreshing and creative recipes through which you can get a delicious meal and the benefits of kalonji seeds!

Watermelon Salad With Feta, Walnut And Kalonji Seeds


1 cup walnuts (halved)

5 pounds watermelon

7 ounces feta cheese

3 sprigs mint

1 teaspoon kalonji seeds


  • Soak walnuts in hot water for five minutes in a bowl. Rinse and cover with cold water and a pinch of salt. Let it stand for a few minutes (it can soak for as long as half a day and will get even better with more soaking!). Rinse and drain.
  • Cut your watermelon into cubes or use a spoon to scoop out the red flesh and put in a bowl.
  • Cube or crumble the cheese over the watermelon.
  • Add the walnut pieces and garnish with mint leaves.
  • Put your kalonji seeds in a small pan and toast them briefly on medium heat until fragrant.
  • Sprinkle seeds on the salad and enjoy!

Banana Bread With Kalonji Seeds


¾ cup mashed banana (2-3 medium size ripe bananas)

1 large egg

¼ cup kalonji canola oil

½ teaspoon vanilla essence

½ cup whole wheat flour

½ cup plain flour (all-purpose flour/maida)

½ cup sugar

2 tablespoon chia seeds (optional)

1 teaspoon kalonji seeds

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon cardamom powder

½ teaspoon salt

¼ cup chopped walnuts for the topping

1 cup = 250 ml capacity


  • Preheat the oven to 180 degrees C (350 degrees F).
  • Line a bread loaf tin with butter paper or simply grease with butter (base 7 inch by 3 inch deep)
  • In a large bowl, mix together ½ cup wheat flour, ½ cup plain flour, ½ cup sugar, 2 tablespoon chia seeds (optional), 1 teaspoon kalonji seeds, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon cardamom powder, and ½ teaspoon salt.
  • In another bowl mix together, ¾ cup mashed banana (2-3 medium-size ripe bananas), 1 large egg, ¼ cup kalonji canola oil, and ½ teaspoon vanilla essence.
  • Now pour the banana mixture to the flour bowl and mix to make a smooth and thick flowy batter.
  • Transfer the batter to the bread loaf tin and spread the mixture evenly. Sprinkle chopped walnuts as the top layer.
  • Bake for 30 to 40 minutes. You can check if the bread is ready after 35 minutes by inserting a clean knife in the centre of the bread. If it comes out clean, it is fully baked. Or else you will need to keep checking after every 5 minutes.
  • Once baked, remove the baking tin and keep aside for cooling on a wire rack. When it is fully cooled down, it is ready to be cut into slices.
  • You can keep the bread at room temperature for 3 to 4 days. If you need to store for more than that, you can refrigerate it and use it within a week.

Kraut On Toast With Kalonji Seeds & Eggs


2 slices of thick whole grain bread (original pure grain is my preferred option)

1 tbsp olive oil 

50g fennel sauerkraut (or whatever you prefer)

1 tsp kalonji seeds

1 egg, soft boiled, halved


  • Toast your bread
  • Top it with a little oil and the kraut
  • Boil your egg by placing iit nto a pan of cold water, bring it to a simmer and cook  for a further 2 minutes before removing and peeling
  • Top your kraut with the egg and nigella seeds
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