>Mustard seeds (Rai)– in Indian cooking brown mustard seeds are more commonly used but black seeds contain a higher proportion of the volatile mustard oil and strongest flavor. Both Variety is available in Indian Market.The larger yellow variety, known as white/ yellow mustard are much les pungent. Powdered mustard has no aroma when dry, but a hot taste is released when it is mixed with water. The seeds can be put whole into very hot oil and popped.Vegetables are cooked in this flavored oil or it can be poured over some dishes just before serving. Ground Mustard is used in salad dressing recipes to help blend oil and vinegar and add a spicy zip. Mustards seeds are a popular addition to dishes such as vegetable, beans, pastries and pickles.Many pickles and spreads are made with Mustard powder and lemon juice or Vinegar. It is important to know that once mixed with lemon juice, mustard tends to be very hot and tangy-if kept overnight or longer.
Welcome to thegreenchutney.com
Interested in knowing how to cook Plant based Vegetarian food?
Just Published a BOOK-SIMPLY INDIAN. by Nita Desai.Available on Amazon.
Each Recipe is passionately created in my own kitchen with my own ideas and ingredients, Some recipes are adopted, some are from friends and Family. I have added some packaged items for convenience. These recipes are simple, colorful, palatable, and ideal for today's busy lifestyle. All the recipes are Vegetarian and some are Vegan. Some recipes are Indian, some are of mixed culture and some dishes are fusion. Hope you enjoy them.
I UPDATE MY BLOG OFTEN AS I FIND MORE USEFUL INFORMATION. MAKE SURE TO OFTEN CHECK THE RECIPE YOU LIKE