mustard seed

This recipe for buttery curry brick comes from the cookbook author and teacher Sonoko Sakai, who wanted a homemade alternative to the industrial, store-bought cubes that make the thick, spicy sauce for Japanese curries. Sakai wanted to avoid palm oil, preservatives and artificial ingredients, so her version starts with whole toasted spices, ground into a fine powder and stirred into a gently browned roux of butter and flour. Feel free to play with the spice proportions — increase the chile powder for a hotter curry or the kombu for more sweetness. No matter how you tweak it, the best part about Sakai’s recipe is that it makes enough for several meals, and you can store the extra curry bricks in the fridge or freezer, so you’re ready to make a curry whenever you like (see the note below for instructions).

Japanese Curry Brick

(2-inch) cinnamon stick,

bay leaf

brown mustard seeds

coriander seeds

fennel seeds

cumin seeds

fenugreek seeds

cloves

cardamom pods

shiitake mushroom,

(1-inch strip) dried kombu,

black peppercorns

orange, zested

turmeric

ginger

sea salt

sweet paprika

cayenne pepper,

unsalted butter (3 sticks)

all-purpose flour

In a large skillet, toast cinnamon, bay leaf, mustard seeds, coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, cloves and cardamom pods over medium heat, stirring until fragrant, about 2 minutes. Be careful not to burn the spices. Transfer the toasted ingredients to a spice grinder.

Add the mushroom, kombu and peppercorns to the spice grinder, and grind at the highest speed for 30 seconds. Shake the grinder a couple of times as you blend to make sure the cinnamon stick is pulverized. (You can also grind the spices in batches, if necessary.) Transfer the pulverized spices to a small bowl. Add the orange zest, turmeric, ginger, sea salt, paprika and cayenne pepper.

To make the roux, melt the butter in a large saucepan over medium-high heat. When the butter is nearly melted, lower the heat to medium-low. Gradually whisk in the flour, and cook, stirring constantly, until the roux turns light brown, 15 to 20 minutes. Be careful not to burn the roux. Turn off the heat, add the spice mix and stir until well combined.

Divide the mixture among three mini aluminum loaf pans, adding about 3/4 cup per loaf pan, or transfer the entire mixture to a parchment-lined quarter-size sheet tray. Let cool for a few minutes at room temperature, then transfer to the fridge so the bricks can solidify. Once firm, unmold, cut each brick into 9 small curry brick cubes (or, if using a sheet tray, cut the mixture into 27 pieces total) and wrap tightly in plastic wrap. Store in the refrigerator for about a month or in the freezer for 3 months.

A soul-satisfying golden lentil soup with sweet potatoes, coconut, spinach &amp; lime. This healthy slow cooker recipe is simple and cozy.

Golden Lentil Soup With Sweet Potatoes, Coconut Milk & Lime

sweet potato, peeled (mine was around 375 grams)

yellow onion, peeled

lentils

garlic,

fresh ginger, peeled and minced

tomatoes

coconut milk

water

black mustard seeds

cumin

curry leaves (optional)

black pepper,

baby spinach (or more if you like!)

lime, juiced

sea salt,

chopped cilantro

GOLDEN LENTIL SOUP WITH SWEET POTATOES, COCONUT MILK & LIME

Set a box grater over/inside your slow cooker insert. Grate the sweet potato directly into the insert. Grate the yellow onion directly into the insert as well.

Rinse the red lentils thoroughly, until they stop foaming up in the strainer. Shake the excess moisture off and transfer them to your slow cooker insert.

To the insert, add the garlic, ginger, crushed tomatoes, coconut milk, water, turmeric, cayenne, mustard seeds, cumin, curry leaves, and black pepper. Give it all a good stir. In all honesty it’s going to look sort of gross at this point.

Place the insert into your slow cooker unit, lock the lid on top, and set the cooker to “high.” Let the soup cook for 4 hours.

Once the 4 hours are up, carefully remove the lid and stir the soup up a bit. Add the spinach, lime juice, and enough salt to season to your liking. Stir the soup one more time and lock the lid back on. Keep the soup going on the “high” setting until the spinach is wilted.

Serve the golden lentil soup hot with chopped cilantro.

With delicious turmeric, chilli, mustard seed and coriander, this healthy spiced salmon and vegetable tray bake will be a new dinner winner.

Healthy one-tray spiced potato, broccoli and salmon recipe

tsp turmeric

mustard seeds

tsp ground chilli

tsp coriander

baby potatoes, halved

(1 1/2 cups) frozen green peas

broccolini,

mini capsicums

cherry truss tomatoes

x salmon

(1/3 cup) natural yoghurt

lime juice

coriander leaves

Lime wedges, to serve

Coriander sprigs, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770894069001&=domain=taste

5348771529001-5770894069001

Though mango and lime pickles are easy to find on the shelves of Indian grocery stores, home cooks in India pickle all varieties of fruits and vegetables, including tomato. India’s pickle queen, Usha Prabakaran, documented this tomato pickle, flavored with a generous amount of fennel seeds. It’s capable of adding flavor and heat to breakfast, lunch or dinner. Asafoetida has a pungent smell out of the jar, but mellows as it cooks and gives the pickle its personality — don’t skip it!

Tomato and Fennel-Seed Pickle

peanut oil

asafoetida powder

sour or unripe Roma tomatoes (about 5), roughly chopped

tamarind juice (see Note)

red chile powder, paprika

salt

white vinegar

In a large saucepan, heat 1 tablespoon peanut oil over medium. When the oil is hot, add the fennel seeds and asafoetida and lightly toast, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Remove and grind into a powder using a food processor or mortar and pestle.

In the same pan over medium heat, add another tablespoon of peanut oil and the mustard seeds and give them a minute to crackle and pop. Add the tomatoes and stir-fry for a few minutes until tomatoes begin to soften, then scrape out into a bowl.

Heat another tablespoon of oil in the same pan; pour in the tamarind juice and bring to a boil. Let it simmer until it thickens, about 2 minutes, then stir in the tomato, toasted seed mixture, chile powder, turmeric, salt, vinegar and remaining peanut oil. Continue cooking for a few minutes until the mixture becomes jamlike and the oil separates.

Transfer mixture to a jar and cool completely. Once cool, the pickle is ready to eat, and lasts for three months in the fridge. Serve a spoonful alongside rice and yogurt, flatbread, vegetables or any other foods.

This recipe suits any greens you have to hand – from shredded kale to Brussels sprouts. For the less adventurous, less chilli can be used

Indian spiced greens

vegetable oil

tsp cumin seed

green chillies

fresh root ginger

shredded greens, such as kale, Brussels sprouts, or any other

lemon

½ tsp ground coriander

coriander

tbsp unsweetened desiccated coconut

Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.

Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.

This simple vegetarian curry, full of fresh Indian flavours, is quick to make and cooks in a single pot

Spiced vegetable biryani

1small cauliflower, broken into small florets

potatoes,

1large onion, sliced

vegetable stock

tbsp curry paste (Madras is good)

red chilli,

saffron strands

tsp mustard seed (black

basmati rice

green bean, halved

lemons, juice only

packet salted roasted cashew nuts

Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.

While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.

Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.

Serve this classic chutney with roast crackling pork for a change from apple sauce

Classic apple chutney

½kg cooking apples,

light muscovado sugar

raisins

onions,

cider vinegar

Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.

Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches – you name it

Rhubarb & date chutney

milliliters red wine vinegar

eating apple

pitted date

dried cranberries or raisins

tbsp mustard seed

curry powder

rhubarb

red onion

Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.

Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.

There are countless variations of this style of salad from Karnataka, but my favorite is a simple version made with crunchy raw carrots, dressed with a little tempered fat, coconut, citrus and chopped herbs. If fresh coconut isn’t available, keep a bag of frozen grated coconut in the freezer. It’s easy to find at most Indian grocery stores and, when you have it on hand, you can bring this salad together in less than five minutes.

Gajjara Kosambari (Carrot Salad)

neutral oil,

green finger chile (or serrano chile), halved lengthwise

white sesame seeds

moong dal (split green gram), soaked

carrots,

coconut

cilantro leaves and tender stems, chopped

sugar

lemon,

In a small skillet, heat the oil over medium. Add the chile, cumin, sesame seeds, mustard seeds and moong dal, if using, and sauté for 1 minute.

Scrape out into a large bowl. Add the carrots, coconut, cilantro, salt and sugar. When ready to serve, squeeze lemon on top and mix to combine.

Adeena Sussman developed this brilliant recipe for amba, the habit-forming, hot and sour salt-cured mango pickle that usually takes several days to prepare. Ms. Sussman, a cookbook author who lives in Tel Aviv, completes the process in just 40 minutes, and adds an unusual ingredient that mimics the flavors of a longer fermentation: fish sauce. Make the quick pickle in the dead of winter with green, unripe mangoes, then use it to brighten up anything from a simple piece of sautéed fish to a bowl of rice and vegetables.

Quick Pickled Amba

unripe, green-skinned mango (about 1 large or 2 medium)

white onion, finely chopped

jalapeño, chopped (seeds included)

garlic cloves, chopped

yellow mustard seeds

fenugreek

lemon juice

fish sauce

Peel the mango, and grate the fruit on the large holes of a box grater, directly into a medium saucepan. Add 2 cups water, the onion, jalapeño, salt, garlic, mustard seeds, turmeric, fenugreek, cumin and paprika. Bring to a boil, then reduce heat to medium-low and cook, stirring occasionally, until the mango and onion have softened and the liquid has reduced slightly, about 20 minutes. (If the mangoes aren’t very juicy and the pan starts to dry out before the fruit has softened, add a splash of water so the mixture can cook for the full 20 minutes without burning on the bottom of the pan.)

Remove from heat, let cool slightly, then stir in the lemon juice and fish sauce. Transfer to a blender and purée until smooth and glossy. Chill before serving. Store in an airtight container in the refrigerator for up to 1 month.

The classic sweet and sour combination of onion and tomato makes the base for this quick fish kharra masala. Optional mustard seeds add pungent flavor and pair well with lemon juice, ginger and the smoldering heat of dried round red chiles. Use any kind of white fish you like and add more onion for more sweetness. Serve this bright and punchy dish with rice or roti, or by itself. For a saucier dish that’s more like a curry, stir in a half cup of water, fish stock or coconut milk after Step 2 and bring to a simmer.

Kharra Masala Fish

ghee oil

coriander seeds (optional)

black mustard seeds (optional)

red chiles, preferably Dundicut

Spanish onion,

garam masala

kashmiri red chile powder

plum tomatoes, chopped

fine sea salt

firm, skinless white fish,

Thai green chiles

(2-inch) piece of ginger, peeled and julienned

cilantro

Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add the seeds and round red chiles. Stir continuously until fragrant, about 30 to 45 seconds.

Add onion. Stir occasionally, and continue cooking until it starts to turn golden brown, about 5 minutes. Stir in the garam masala, cumin, turmeric and chile powder. Add the tomatoes and salt, and stir so all the ingredients are evenly mixed. Continue cooking, stirring occasionally, until tomatoes are tender and the oil starts to separate (you’ll see the oil form an outline around the jammy tomato), about 7 minutes.

Add the fish pieces in one layer, cover and let cook over low heat for 7 minutes. Remove the lid, and flip the fish pieces so they are coated with masala on all sides. Cover again and let it cook on low until the fish is cooked through, about 2 minutes. Top with lemon juice, green chiles, ginger and fresh cilantro. Serve with roti, rice or by itself.

This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience

Indian winter soup

pearl barley

green chillies, deseeded and finely chopped

cinnamon stick

½ tsp ground turmeric

onion,

garlic cloves, finely chopped

parsnip,

butternut squash,

sweet potato,

paprika

red lentils

tomatoes, chopped

coriander,

tsp grated ginger

Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.

Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.

At <a href="https://www.nytimes.com/2022/05/24/dining/ingas-bar-review-pete-wells.html">Inga’s Bar</a> in Brooklyn, this special salad is prepared in a professional kitchen with the resources to create its many components on a rolling basis. But chef Tirzah Stashko’s exacting recipe can produce restaurant-worthy results at home if you set aside time to tackle its parts in advance. Inspired by the classic dish created by Victor Hirtzler, the legendary chef at San Francisco’s Hotel St. Francis from 1904 to 1926, Ms. Stashko’s dish is more audacious: While Mr. Hirtzler braised celery until sweet, subtle and succulent, Ms. Stashko bolsters the softened stalks with bitter greens and piquant mustard seeds, then slicks them with mashed anchovies, capers and garlic. There is nothing subtle about it, but the complexity of each bite will validate your efforts.

Top 20 mustard seed recipes from across the web

The most viewed mustard seed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Japanese Curry Brick

Golden Lentil Soup With Sweet Potat...

Healthy one-tray spiced potato, bro...

Tomato and Fennel-Seed Pickle

Indian spiced greens

Spiced vegetable biryani

Classic apple chutney

Rhubarb & date chutney

Gajjara Kosambari (Carrot Salad)

Quick Pickled Amba

Kharra Masala Fish

Indian winter soup

Celery Victor Salad

Spiced beetroot & orange chutney

Spicy roasted parsnip soup

Zanzibari Mix (Urojo)

Shrimp in Kadhi (Shrimp in Yogurt C...

Creamy Chickpea Spinach Masala With...

Grainy Mustard

Zuni Café’s Zucchini Pickles

Top 20 mustard seed recipes from across the web

The most viewed mustard seed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Curry Brick

Golden Lentil Soup With Sweet Potat...

Healthy one-tray spiced potato, bro...

Tomato and Fennel-Seed Pickle

Indian spiced greens

Spiced vegetable biryani

Classic apple chutney

Rhubarb & date chutney

Gajjara Kosambari (Carrot Salad)

Quick Pickled Amba

Kharra Masala Fish

Indian winter soup

Celery Victor Salad

Spiced beetroot & orange chutney

Spicy roasted parsnip soup

Zanzibari Mix (Urojo)

Shrimp in Kadhi (Shrimp in Yogurt C...

Creamy Chickpea Spinach Masala With...

Grainy Mustard

Zuni Café’s Zucchini Pickles

The most viewed mustard seed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine