[CH] Mustard and Chile Ideas and Indian Grocers [1/2]
Jim Weller (Jim.Weller@salata.com)
29 Jan 01 01:24:49 -0800
>>> Part 1 of 2...
-=> Quoting "Mark L. Ellis - Glacier Design" to All <=-
"LE-> Now yesterday I was indulged in a magnificent treat. I went in to
"LE-> a Indian Grocery Store. [ ] so I am seeking ideas and recipes
"LE-> along the same vein for mustard and mustard/chile concoctions.
"LE-> All recipes will be gratefully received.
Here's some ideas along those lines....
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Jalapeno Mustard
Categories: Condiments, Spice, Chilies
Yield: 1 pint
2 ts Whole coriander seeds
1/4 c Whole yellow mustard seeds
1/4 c Whole black mustard seeds
1/4 c Dry powdered mustard
3/4 c Water, cold
3 Garlic cloves
-peeled and chopped
1 sm Onion, peeled & chopped
3 sm Jalapeno peppers, seeded
1/4 c Cider vinegar
1/4 c Dry white wine
Toast coriander seeds in a dry skillet or place them in a flat dish
and microwave on High for 4 to 5 minutes. Crush the mustard and
coriander seeds slightly in a mortar or blender, them mix them and the
powdered mustard into the water and let stand for at least three
hours.
Mix the remaining ingredients and pulverize in a blender until smooth.
Stir the puree into the mustard. Bring the mixture to a boil, then
lower the heat and simmer 5 minutes or until as thick as you like,
stirring occasionally. The mustard will thicken slightly on cooling.
Refrigerate, covered.
Source: The Herb Companion, August/September 1993
Typos by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Robust Mustard
Categories: Condiments, Spice, Chilies
Yield: 1 batch
3 oz Black mustard seed
6 oz White mustard seed
4 Fluid oz water
1 ts Black peppercorns
1 ts Allspice berries
1/2 Nutmeg cracked
12 (but who's counting) dried
Chillis
2 tb Salt
1/2 ts Turmeric
3 oz Light brown sugar
4 fl Cider vinegar
4 fl White wine vinegar
10 fl Cider
Finally here's a mustard recipe that uses chillies. I've sent this to
several members of the list. We used to market this commercially. You
need to get hold of whole mustard seed and use a coffee grinder to
grind down.
The trick with mustard is to add water first and let it stand for at
least half an hour. This creates the heat, the water reacting with
whatever it is in the mustard to produce the sinus-clearing,
throat-searing effect. There is more heat in black mustard than
white, but white has greater preservative properties, so most of our
mixes use a blend of the two.
METHOD Grind black and white mustard seeds, add the water and stir
thoroughly. Leave to stand at least 30 minutes. Grind the dry spices
and add to mixture. Add salt, turmeric and sugar. Add vinegars and
cider. Stir well. Don't worry if it appears sloppy at this stage. It
will thicken as the liquids are absorbed. Cover and leave for 24
hours then bottle and seal.
From: Roger Shezall Date: 22 Jun 97 Chile-Heads List D
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Spiced Mustard
Categories: Condiments, Spice, Chilies
Yield: 1 batch
5 oz Black mustard
4 oz White mustard
4 Fluid oz water
1 ts Coriander
1 Star anise seed head
4 Green cardamom, seeds only
1 ts Black peppercorns
1 ts Allspice berries
1 ts Cloves
1 ts Dried mint
12 Dried chilies
1 ts Cumin
1 ts Fennel
1/2 Nutmeg
1/2 oz Salt
3 oz Dark sugar
3 oz Cider vinegar
5 oz Red wine vinegar
10 oz Cider
METHOD: Exactly as for Robust.
Both of these will keep for at least a year, and go with a variety of
foods from cheese to meat. However, when first made they taste
dreadful! It's important that you leave them for at least a month
before using, by which time some sort of mysterious alchemy takes
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