|
|
How to Use Mustard Seeds in the Kitchen
Mustard seeds are commonly used in Indian cooking, especially for tempering dishes and seasoning pickles.
They also help stimulate appetite and support digestion due to their warming properties.
Additionally, mustard seeds may be beneficial for conditions like rheumatoid arthritis and sluggish metabolism.
|
Recipes:
Mustard Seeds - Radish Kanji:
| Ingredients: |
| Mustard seeds |
2 t.spoon |
| Reddish chopped |
1 cup |
| Salt |
2 t.spoon |
| Water |
4-5 cups |
| Recipe: |
| Peel, wash, and julienne the fresh radish. |
| Grind the mustard seeds and salt together into a coarse powder. |
| Combine the julienned radish, ground mustard-salt mixture, and water in a wide-mouthed glass or ceramic jar. |
| Cover the jar loosely with a lid, or tie a clean muslin or cheesecloth over the mouth of the jar to allow airflow. |
| Place the jar in direct sunlight to ferment for 2 to 3 days, or until the water turns slightly sour. Do not over-ferment. |
| Stir the mixture once daily using a clean wooden spoon, or shake the jar gently if preferred. |
| Once fermented, the kanji is ready to drink. Store it in a cool place or refrigerate it. |
| This traditional probiotic drink is known in Ayurveda for enhancing digestion and boosting metabolism. It is especially refreshing during the winter months. |
Mustard Seeds Spice Yam:
| Ingredients: |
| Yam |
1 cup |
| Mustard seeds |
2 t.spoon |
| Lemon juice |
2 t.spoon |
| Oil |
1 t.spoon |
| Turmeric |
1 t.spoon |
| Onion |
½ cup |
| Salt |
as per taste |
| Chilli powder |
½ t.spoon |
| Recipe: |
| Peel, chop, and soak the yam in water for a few minutes. Drain before use. |
| Grind the mustard seeds into a coarse powder using a mixer or grinder. |
| Heat oil in a frying pan. Add the ground mustard seed powder and roast for about 30 seconds on low flame. |
| Add turmeric and salt. Stir briefly. Now add the chopped yam (without water) and mix well. Cover with a lid and cook on medium flame. |
| Stir occasionally. Add water in small batches as needed until the yam is fully cooked. |
| Once the yam is tender, add chopped onion, red chilli powder, and lemon juice. Mix well and cook for a few more minutes. |
| Serve hot with rice or as a curry with chapati. |
| This dish supports digestion, especially when consumed with yam. It is considered a good option for those with weak digestion according to Ayurvedic principles. |
Mustard Seeds and Raw Mango Pickle:
| Ingredients: |
| Raw mango chopped |
1 cup |
| Green chilli |
¼ cup |
| Carrot |
¼ cup |
| Mustard seeds |
¼ cup |
| Chilli powder |
¼ t.spoon |
| Turmeric |
2 t.spoon |
| Asafoetida |
1 t.spoon |
| Salt |
2 t.spoon |
| Oil (sesame) |
4 t.spoon |
| Recipe: |
| Soak the chopped raw mango in water with 1 teaspoon turmeric and 1 teaspoon salt for 4-5 hours. |
| After soaking, drain and spread the mango pieces on a clean plastic sheet or muslin cloth. Let them dry for 2-3 hours. |
| Grind the mustard seeds into a coarse powder. |
| In a mixing bowl, combine the mustard powder with asafoetida, salt, chilli powder, and the remaining turmeric powder. |
| Heat sesame oil in a pan for 3-4 minutes, then let it cool completely. |
| Add the cooled oil to the spice mixture and mix well. |
| Add the dried raw mango pieces, green chillies, and carrots to the spice-oil mix. Toss thoroughly to coat everything evenly. |
| Transfer the pickle into a clean, dry glass jar. Let it sit for 2-3 days at room temperature to allow the flavours to develop and the mango to soften. |
| Add more oil if needed to keep the pickle well-covered and preserved. |
| Serve with chapatis as a flavorful alternative to curry or vegetables. |
| This tangy and spicy pickle is loved by both kids and adults and makes a great addition to lunchboxes. |
|
Manuscripts are invited for next Issue at ijapc.com
Features
Herbs and Medicinal Plants
|
