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!
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!
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.
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