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Honey & Mustard Rib of Beef

A bottle of Hannaford store brand Dijon mustard.

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Honey & Mustard Rib of Beef

Barbecue Recipe - Honey & Mustard Rib of Beef

1 tbs Schwartz Mustard Seed
2 tbs Dijon mustard
2 tbs runny honey
1.5 kg (3 lb 4 oz ) rib of beef on the bone
1 packet Schwartz Mix for Classic Roast Beef Gravy
Sea salt and black pepper

Place the meat on the grill and cook for 20 minutes. Meanwhile, mix together the Mustard Seeds, Dijon mustard and honey. Season well. Remove the joint from the grill and spread half the mustard mixture over the meat.

Cook the meat uncovered for 30 minutes. Remove the joint from the grill and spoon over the remaining mustard mixture and baste with the cooking juices. Cook for a further 15 – 30 minutes.

For rare beef, reduce this cooking time to 45 minutes. For medium cooked beef, cook for 1 hour. For well done beef, increase the cooking time to 1 hour 15 minutes. Remove the cooked joint from the grill and cover with foil and a clean cloth and leave to stand for 15 minutes before carving. Make up the Gravy Mix following packet instructions and serve with the beef.

Makes 4 servings.

Makes 6 to 8 servings.


 

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Bengali Mustard Fish Curry

Yellow mustard seeds

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On a trip to Bangalore, India a few years back, we met a wonderful Bengali chef named Manik Malik. He shared his very popular Bengali Fish Curry recipe with us. Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:

Fish (firm variety) – 1/2 lb (approx 500 g) – cleaned
Turmeric Powder – 1/4 tsp
Salt – 1/4 tsp

Mustard Oil – 3 Tbsp
Onion – 1/2 large
Tomato – 1/2 large
Garlic – 7 to 8 large cloves
Green Chilies – to taste
Mustard Seeds – 1 Tbsp
Cumin Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp or to taste
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Hot Water – 1 1/2 cups
Cilantro (Coriander Leaves) – for garnishing

Method:

1. Marinate Fish for 10 minutes with 1/4 tsp of Turmeric Powder and 1/4 tsp Salt.
2. In a grinder or blender, form a paste of Onion, Tomato, Garlic, Green Chilies and Mustard Seeds.
3. Heat Mustard Oil in a pan and fry the fish for 1 minute on each side. Remove onto a paper towel lined plate and keep aside.
4. In the same oil, add ground paste, Cumin Powder, Red Chili Powder, Turmeric Powder and Salt. Mix well, cover and cook for 2-3 minutes.
5. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
6. Add Fish back in and coat it with the mixture.
7. Add hot Water and gently stir.
8. Cover and cook for 5-7 minutes.
9. Garnish with Cilantro and serve hot with Rice or Chapati.

 

 
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Posted by on March 16, 2011 in Indian Cuisine, Seafood

 

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Okra (Bhindi) Raita Recipe

Okra Raita is a medley of crisp, crunch, flavor, coolness, eye-appeal and uniqueness. A little patience takes us a long way and is so worth the effort. Okra is a favorite vegetable for a lot of folks, so enjoy this great combination.

Prep Time: 20 min.
Cook Time: 25 min.
Serves: 4 – 6

Ingredients:

Bhindi /Okra – 1 lb
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Asafoetida – 1/8 tsp
Chaat Masala – 1 tsp or to taste
Salt – to taste
Red Chili Powder – to taste
Yogurt – 2 cups
Cilantro – few sprigs, chopped fine
Green Chilies – to taste, chopped fine

Method:

1. Wash, wipe and remove the end of the Okra.
2. Using a Food Processor, pulse a few times to chop them.
3. In a wide pan, heat Oil and add Mustard Seeds.
4. Once they pop, add Asafoetida, and the finely chopped Okra.
5. Add Chaat Masala, red Chili Powder and Salt and mix.
6. Reduce heat to a low and cook Okra till it shrinks, gets crunchy and changes color.
7. It will take a while and have patience and keep stirring so there is even cooking.
8. When the Okra gets a dark brown color and it has shrunk quite a bit, it is done.
9. Transfer to a bowl and allow to cool.
10. In a serving bowl, beat the Yogurt and add Salt, Cilantro & Green Chilies and mix.
11. At time of serving, sprinkle or mix in the Okra.

Tips:
1. Store the Yogurt and Okra separately and mix together right before serving so it retains the crunch.
2. If the Okra looses crunch, place in a oven or toaster oven on low heat for a few minutes.

 

 
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Posted by on March 16, 2011 in Indian Cuisine

 

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Gongura Daal – Andhra Cuisine

A jar of commercially produced gongura pickle....

Image via Wikipedia

Gongura (also known as pitwaa or sorrel leaves) is a green, leafy plant that has many different uses in Indian cuisine. The popular Gongura Pickle is found in most Indian grocery store shelves. Gongura is a great source of Iron, folic acid and other anti-oxidants. Try this Andhra inspired Gongura Daal recipe (Gongura Pappu) and experience the fresh, tangy flavors of fresh gongura leaves.

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4 to 5

Ingredients:

Gongura Leaves – 1/2 lb (Discard stems, wash and chop leaves)
Masoor Daal – 1 cup
Water – 2 1/2 cups plus more for desired consistency
Salt – to taste
Oil – 1 Tbsp
Mustard Seeds – 1/4 tsp
Cumin Seeds – 1/4 tsp
Asafoetida – 1/8 tsp
Turmeric Powder – 1/4 tsp
Curry Leaves – 1 sprig
Onion – 1/2 medium, finely chopped
Ginger – 1/2 Tbsp, minced
Garlic – 1/2 Tbsp, minced
Chilies – to taste, minced
Tomatoes – 1 medium, chopped

Method:

1. Pressure cook Masoor Daal with 2 1/2 cups Water and Salt for 1 whistle. Do not open pressure cooker until all internal pressure is released.
2. Meanwhile, heat Oil in a large pan on medium heat.
3. Add Mustard Seeds and allow them to pop.
4. Add Cumin Sees and allow them to sizzle.
5. Add Asafoetida, Turmeric Powder and Curry Leaves. Mix.
6. Immediately add Onions, Ginger, Garlic, Green Chilies and a little Salt. Mix and cook for 2-3 minutes until Onions are translucent.
7. Add Gongura Leaves, mix and cook for 7-10 minutes (until sliminess is gone from leaves).
8. Add Tomatoes and mix.
9. Add cook Masoor Daal, additional water as needed to get desired consistency, and adjust salt.
10. Bring daal to a boil and remove from heat.
11. Serve hot with Rice or Chapati.

 

 
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Posted by on March 16, 2011 in Indian Cuisine

 

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