chia seeds - 100g & 250g
Chia seeds are tiny, nutrient-dense seeds that come from the plant Salvia hispanica and are packed with fiber, omega-3 fatty acids, protein, and minerals like calcium and magnesium. When soaked in liquid, they swell into a gel-like texture, which makes them ideal for puddings, drinks, and as an egg substitute in baking. Easy to store and mild in flavor, they can be added to almost any meal, from smoothies to oats, for a simple nutritional boost
Chia pudding:
Mix 3 tbsp chia seeds with 1 cup milk and 1 tbsp honey or jaggery syrup. Stir well, wait 10 minutes and stir again to prevent clumps, then refrigerate for 4 hours or overnight. Top with mango, berries, or nuts
Chia lemon water (sabja-style):
Soak 1 tsp chia in a glass of water for 10 minutes. Add lemon juice, mint, and a little honey. It’s quick and refreshing, especially in summer.
Chia energy balls:
Blend dates, oats, nut butter, and 2 tbsp chia seeds. Roll into balls and chill for a healthy snack.
basil seeds - 100g & 250g
Basil seeds, also known as sabja or tukmaria, are tiny black seeds that swell into a soft, jelly-like texture within 10 to 15 minutes of soaking in water. They are naturally cooling and widely used in Indian drinks like falooda, lemonade, and rose milk, especially during summer. Rich in fiber and plant compounds, they aid digestion and hydration, but they should always be soaked before eating.
Falooda:
Soak 1 tbsp basil seeds in water for 15 minutes until they swell. Layer a tall glass with rose syrup, soaked basil seeds, cooked falooda sev (vermicelli), and cold milk. Top with a scoop of ice cream and chopped nuts. This is the classic use for basil seeds.
Sabja lemonade (nimbu pani):
Soak 1 tsp basil seeds in ½ cup water for 15 minutes. Add the juice of 1 lemon, 1 to 2 tbsp sugar or honey, a pinch of black salt, and mint leaves. Fill the glass with cold water and ice. It’s a great summer cooler and good for hydration.
Basil seed rose milk:
Soak 1 tsp basil seeds for 15 minutes. Add them to a glass of chilled milk mixed with 1 to 2 tbsp rose syrup. Stir and serve cold. It’s quick, kid-friendly, and takes only a few minutes of effort.
muskmelon seeds - 100g & 250g
Muskmelon seeds, also known as magaz, are small, creamy-white seeds with a mild, nutty flavor that have been used in Indian kitchens for generations. They are rich in protein, healthy fats, magnesium, and zinc, and are valued for their cooling effect on the body. From thickening royal curries and sweets to flavoring summer drinks like thandai, they add richness and nutrition to everyday meals.
Magaz gravy base (for curries):
Soak ¼ cup muskmelon seeds in warm water for 30 minutes, then grind to a smooth paste. Add it to a gravy of onion, tomato, and spices, as in shahi paneer, korma, or kofta curry. It makes the gravy rich and creamy without cream or cashews.
Muskmelon seed thandai:
Soak 1 tbsp muskmelon seeds along with almonds, fennel seeds, and cardamom for 2 hours. Grind to a paste, mix into 1 cup chilled milk, and sweeten with sugar or honey. Strain if you like a smoother texture. It’s a cooling drink, popular in summer and during Holi.
Roasted masala muskmelon seeds (snack):
Dry roast 1 cup seeds on low heat for 4 to 5 minutes until lightly crisp. Toss with a pinch of salt, chaat masala, and a little black pepper. Store in an airtight jar and eat as a healthy tea-time snack.
pumpkin seeds - 100g & 250g
Pumpkin seeds, also known as pepitas, are small, flat, green seeds with a mild nutty flavor and a satisfying crunch. They are packed with protein, magnesium, zinc, and healthy fats, which support heart health, immunity, and better sleep. You can enjoy them roasted as a snack, blend them into chutneys, or sprinkle them over salads, smoothies, and breakfast bowls.
Roasted masala pumpkin seeds (snack):
Rinse and dry 1 cup seeds thoroughly. Toss with 1 tsp oil, ½ tsp salt, ½ tsp chaat masala, and a pinch of chili powder or black pepper. Roast at 160°C for 15 to 20 minutes, stirring halfway, until golden and crisp. Cool completely before storing in an airtight jar.
Pumpkin seed chutney:
Dry roast ½ cup pumpkin seeds for 3 to 4 minutes. Blend with a handful of coriander and mint, 1 to 2 green chilies, a small piece of ginger, the juice of half a lemon, and salt. Add a splash of water to get a smooth consistency. It goes well with parathas, sandwiches, and snacks.
Pumpkin seed energy bars:
Mix 1 cup roasted pumpkin seeds with 1 cup chopped dates, ½ cup oats, and 2 tbsp nut butter or honey. Press the mixture into a lined tray, chill for 1 hour, and cut into bars. It’s a good protein-rich snack for on the go.
sunflower seeds - 100g & 250g
Sunflower seeds are the edible kernels of the sunflower plant, valued for their mild, nutty flavor and satisfying crunch. They are rich in vitamin E, healthy fats, protein, and minerals like magnesium and selenium, which support heart health and skin. Eaten roasted as a snack or added to salads, granola, and baked goods, they are an easy way to boost everyday nutrition.
Sunflower seed pesto:
Dry roast ½ cup sunflower seeds for 3 to 4 minutes. Blend with a big handful of basil or coriander, 1 garlic clove, 2 tbsp olive oil, the juice of half a lemon, and salt. Add a splash of water for a smooth texture. Use it on pasta, sandwiches, or as a dip. It’s a budget-friendly alternative to pine nut pesto.
Sunflower seed granola bars:
Mix 1 cup sunflower seeds with 1 cup oats, ½ cup chopped dates, and 3 tbsp honey or jaggery syrup. Press into a lined tray, bake at 160°C for 20 minutes, cool completely, and cut into bars. They keep well for a week in an airtight box.
Masala roasted sunflower seeds (snack):
Dry roast 1 cup shelled seeds on low heat for 4 to 5 minutes until lightly golden. Toss with a pinch of salt, ½ tsp chaat masala, and a little black pepper. Cool and store in an airtight jar for a quick tea-time snack.
flax seeds - 100g & 250g
Flax seeds (alsi) are tiny, nutty-flavored seeds packed with omega-3 fatty acids, fiber, and plant-based protein. They support heart and digestive health, and can be added to rotis, smoothies, laddoos, and chutneys. For the best absorption, grind them fresh and store the powder in the fridge, since whole seeds often pass through the body undigested.
Flax seed chutney:
Dry roast ½ cup flax seeds for 3 to 4 minutes until they start to pop. Grind with 3 to 4 garlic cloves, 2 dried red chilies, a pinch of salt, and a little tamarind or lemon juice. Add a splash of water for a coarse texture. It goes well with rice, rotis, and parathas,
Flax seed laddoo:
Dry roast 1 cup flax seeds until fragrant and grind to a coarse powder. Mix with ½ cup roasted, chopped nuts, ½ cup grated jaggery melted with 1 tbsp ghee, and ½ tsp cardamom powder. Shape into small balls while the mixture is warm. It’s a good winter snack.
Flax egg pancakes (vegan):
Mix 1 tbsp ground flax seeds with 3 tbsp water and let it sit for 10 minutes until gel-like. Whisk it into a batter of 1 cup flour, 1 cup milk, 1 tbsp sugar, and 1 tsp baking powder. Cook on a lightly greased pan until golden on both sides.