[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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