Why Mustard Recipe Have Become Very Popular All Over the World
Mustards today are being extensively used in the preparation of different recipes. Infact mustard recipes have become very popular all over the world. This popularity is not a present day phenomenon but since prehistoric times mustard has been popular. Enamored by its tantalizing flavour and its medicinal properties people since ages have been using mustard. Infact it is said that mustards medicinal properties were discovered earlier and its culinary properties have been discovered only recently. Whatever the history might say but today unarguably mustard has established itself as an important ingredient in the preparation of recipes. Mustard recipes both vegetarian as well as non-vegetarians can be cooked easily at home and can be enjoyed at many restaurants. Mustards can be used with sandwiches, with salads, with finger chips, with hot dogs, with meats and so on. Infact just think of a dish and you will find that mustard can become an ingredient to it. Mustards can be used for the preparation of recipes in different ways. There are recipes from prepared mustards, recipes from mustard seeds and recipes from dry mustard and homemade mustard. The mustard seeds used for preparing recipes can either be partially crushed or ground or it can also be used as a whole. Some of the mustard recipes are Chicken Wi, Chicken Meatball Chili Soupngs, Crawfish Stuffed Artichokes Pacifica, Barbecued Jerky, French Onion Sou, Pork Loin Steaks with Mushroom Stroganoff Saucep Gratinee (Soupe a L’Oignon Gratinee), Rhubarb Chutney, Warm Potato Salad with Beer Dressing,Curried, Tuna SpooksAcorn Squash and there are hundreds of other recipes prepared from mustard. The only thing to keep in mind while preparing these recipes is that proper amount of water, vinegar and other ingredients should be added and the preparation should be kept at a particular temperature. This will ensure great flavour and great color of the recipe. People often commit few blunders while preparing mustard recipes from liquid mustard because of which the original taste gets lost. Mustard powder needs to be properly mixed with requisite amount of water and vinegar at appropriate temperature preferably the room temperature. Paste should be properly prepared so that the heat and flavour develops adequately. Addition of salt or vinegar is very much essentially as it helps in restoring the developed flavour and also helps in preventing the paste from getting spoiled. Air should be removed from the mixture as it may spoil the mustard paste and can also change the color of the paste. Infact the flavour may also get lost due to extra air; this is why extra vinegar is added as it reduces the chances of mustard paste losing its flavour. Once the paste is prepared it is essential that it should be properly kept in a container, fully covered for about 2-4 weeks. This will enhance the color and taste of the mustard to a great extent. Whereas the above procedure is true for making any recipes using liquid mustard but there might be slight variation in preparing some dishes such as hot dog using liquid mustard. Mustard recipes are really great; it has enchanted the food lovers which no other recipe has done till date.
Green All-Purpose Chutney
Ingredients:
15 green chillies
1/2 cup coriander
1/2 lemon
1 tbsp. sev or potato wafers crushed
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clovette garlic
Method:
Put all the ingredients , except oil and asafoetida , in a small mixie.
Heat the oil and add the asafoetida and put in the mixie.
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer.
Add water as and when required.
Store in a clean glass bottle.
Note: Sev is a fried Indian snack made of gramflour.
Makes 1/2 cup chutney
Making time: 5 minutes
Shelf life: 1 week (refrigerated)
Pear and Mango Chutney
Ingredients:
250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.
Method:
Peel and mash and pear.
Put 1 tbsp. sugar in a heavy saucepan.
Heat on a low flame, stirring and cooking till it turns brown.
Add 500 ml. water and boil.
When the sugar has fully dissolved in the water add remaining sugar.
When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
Boil till a thick jam consistency is obtained. Stir occasionally.
Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.
Making time: 1 hour
Shelf life: 1 month
Makes 1.5 kgs. chutney.
Masala Vada
Ingredients
1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil o deep fry
Method
Wash and soak dal for 3-4 hours.
Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup
Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)
Shelflife: Best fresh
Curried Shrimp With Coconut Milk
1 large onion; chopped
1 tablespoon butter
1/4 cup all-purpose flour
1 teaspoon curry powder; heaping
1/2 teaspoon salt
1 piece fresh ginger root (1/2-inch); peeled and grated
1/2 cup chicken stock
1 cup coconut milk; frozen and thawed,
prepared fresh, extract version, or
1 pound deveined fresh shrimp; shelled
1 large cucumber, peeled and cut into strip
Set aside a few tablespoons of onion for boiling with the cucumber. Sauté remainder of the onion in butter. Add the flour, curry powder, salt, chicken stock, coconut milk and shrimp. Cook over low heat, stirring constantly, until thick. When mixture is nearly thickened, place reserved onion in small saucepan with a cup of water and bring to boil. Add the cucumber strips and boil briefly until limp.
Pour the sauce over rice and place the strips of cucumber on the side. Serve with condiments.
If frozen coconut milk is not available, you can go the harder or easier route. Coconut milk is not the liquid that comes out of a fresh coconut. Rather, it is boiled coconut extracted the genuine way: boil milk and add grated fresh or packaged (unsweetened) coconut. When almost cool, express coconut milk by pouring through several layers of cheesecloth and wringing the milk out. Or the quick, lazy way is to add several drops of coconut flavor to boiled milk. The other option is to use canned coconut milk, available in specialty sections of your grocery or in specialty stores.
NOTES : Shrimp in a thickened coconut milk curry served over rice.
Condiments: Place small bowls of salted peanuts, raisins, plain yogurt and mango chutney on table for sprinkling on top of curry or mixing in.
For coconut fanatics, this goes great with Ginger Coconut Rice!
Chicken Sauté With Curry And Basil
1 clove garlic
2 tablespoons butter
4 large boned and skinned chicken breasts, about 1 1/2 pounds
or 6 medium chicken breasts; boned and skinned
Salt
Fresh ground pepper
1/3 cup heavy cream
1 1/2 teaspoons curry powder
1/2 cup loosely packed fresh basil
Rice (optional)
GARNISHES-USE ANY OR ALL
Chopped peanuts
Raisins
Chutney
Yogurt
Chopped scallions
COOKING:
Chop the garlic. Melt butter in a large frying pan over medium-high heat. Sprinkle chicken with salt and pepper and cook, turning once, until golden brown, about 4 minutes. Add garlic and continue cooking for 30 seconds. Stir in 1/4 cup of the cream and 2 tablespoons water. Reduce heat to medium, cover, and simmer until chicken is cooked through, about 10 minutes. Transfer chicken to a serving plate and keep warm. Whisk in remaining cream and curry powder and bring to a simmer. Shred the basil leaves and add them to the pan. Season to taste with salt and pepper.
SERVING: Pour sauce over the chicken breasts and serve with rice and curry condiments if desired.
NOTES : Browned skinless chicken breasts in cream-curry sauce.
BASIL: Bocaccio and Keats recount versions of the story of Lisabetta, whose tears watered the pot of basil where her lover’s head lay buried. The broad, shiny green leaves, exude the aroma of Italy-and pesto and tomato sauces are evidence for this. But the versatile herb is a fixture of several European and Asian cuisines.