Tag: mustard seeds

Cabbage and Carrots

My husband loves cabbage… so I try to make it a different way each time I cook it, which is not too often as I am not a huge fan. I will eat it but I never seek it out in a grocery store. I should since it is so healthy to eat…

2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 to 15 curry leaves, chopped
1 inch fresh ginger, grated
½ cup peanuts, chopped
1 tablespoon channa dal
1 tablespoon white urad dal
3 cups green cabbage, shredded
1 cup carrots, shredded
2 teaspoons ground coriander
½ cup cayenne pepper
2 teaspoons salt

Heat a medium pan with the coconut oil over medium heat. Add the mustard seeds, cumin seeds and curry leaves. Cook for a minute. Add the ginger, peanuts, channa dal and urad dal. Saute for 3 to 4 minutes on medium heat. Add the cabbage, carrots, ground coriander, cayenne pepper and salt. Mix well and sauté on medium heat for 5 to 6 minutes, stirring constantly. Lower the heat and cover with lid and cook for 5 minutes. Take lid off and check for seasonings. Serve warm.

Gobi Mattar: Cauliflower and Peas

Shredded Cauliflower and Peas

1 small head of cauliflower, florets separated and shredded
1 cup frozen peas
2 tablespoons olive oil
1 teaspoon brown mustard seeds
7-8 curry leaves
1 teaspoon grated ginger
2 teaspoons coriander powder
1 teaspoon turmeric
2 teaspoons salt
½ teaspoon cayenne pepper
Juice of half a lemon
½ cup chopped cilantro for garnish

In a large wok-like pan heat the olive oil on medium high heat. Add the mustard seeds and curry leaves. Saute for a minute, or till the seeds begin to sizzle. Add the grated ginger and shredded cauliflower. Saute for at least 20 minutes on medium high heat, stirring constantly, or till the cauliflower begins to turn golden brown. Add coriander powder, turmeric, salt and cayenne pepper. Mix well and sauté for another 10 minutes, stirring constantly. Add the peas and sauté for another 10 minutes. Add the lemon juice and cilantro. Mix well and check for seasonings before serving.

Healthy South Indian Style Lemon Rice

This is a great dish to eat as a snack or as a starch in a meal- the best part is that they are super healthy. I used brown rice and no one could tell!!

2 tablespoons extra light olive oil
1 tablespoon butter
1½ cups brown rice
1 cup coconut milk
½ teaspoon turmeric
3 cups water
2 teaspoons salt
2 teaspoons urad dal
2 teaspoons channa dal
2 teaspoons mustard seeds
10-12 curry leaves
2-3 dried red chilies
A pinch of asafetida
½ cup peanuts, roasted
4 tablespoons fresh lemon juice
Salt to taste

Heat a saucepan with the oil and butter. Add the rice and sauté on medium heat for 30 seconds. Add the coconut milk, turmeric, water and salt. Bring to a boil and lower heat to a simmer, partially covered for 20 minutes. Once the liquid is cooked from the surface, lower the heat and place lid. Cook for another 15 minutes or till the rice is cooked through but not mushy. Cool the rice off once cooked and keep aside.

In a large wok like pan, heat the oil. Add the urad and channa dal and sauté for about 30 seconds on medium heat. Add the mustard seeds and curry leaves and saute for another minute. Next, add the red chilies and asafetida. Add the cooked and cooled rice. Mix well. Add the peanuts, lemon juice and salt. Mix well and serve.

South Indian Style Quinoa

This one is genius- if I do say so myself… the flavors are yum and the whole things is super healthy!

I made this dish with the chicken curry and the whole meal was delicious!

1 cup white quinoa
2 cups coconut milk
Juice of one lemon
1 teaspoon salt

Bring the coconut milk, lemon juice and salt to a boil in a small pan. Add the quinoa and cook according to package directions.

2 tablespoons extra light olive oil
½ cup raw peanuts, rough chop
3 to 4 green onions, chopped
½ teaspoon cumin seeds
½ teaspoon mustard seeds
7 to 8 curry leaves, chopped
1 cup frozen peas
Juice of half a lemon
Salt to taste

Heat a wok like pan with the oil. Add the peanuts, green onions, cumin seeds, mustard seeds and curry leaves to the pan. Saute on medium heat for a minute or two, until the spices become aromatic. Add the frozen peas and the quinoa. Saute for 3 to 4 minutes. Add the lemon juice and salt. Taste for seasonings and serve.

Achari Chicken Tikkas (Chicken Cooked In Pickling Spices)

I am always looking for different ways to cook chicken- I guess so is everyone else. It is easy to pick it up while doing your weekly shop- or in my case- daily shop. I have to admit- I prefer chicken thighs to any other part of the bird. I find it very versatile, forgiving and full of flavor. I especially use it when making ethnic dishes.

I love making chicken tikkas- my daughter loves them- and I feel good about giving her delicious, organic meat with some veggies on the side.

I felt like eating tikkas but I wanted to prepare them a little differently than my usual. The cooking method is the same- it is the marinade that is completely different- sky is the limit when it comes to flavoring the yogurt. I made a spice mix which is similar to pickling spices used in Indian pickles. It is a classic mixture of fennel seeds, fenugreek seeds with onion seeds, etc. It gives the chicken a delicious sweet, savory and liquorice flavor.

These are best if marinated over night- if you didn’t plan ahead, no worries- a couple of hours will be fine as well. Keep this recipe in mind as you start thinking of grilling outside- enjoy!!

Achari Mix

2 teaspoons fennel seeds
2 teaspoons coriander seeds
½ teaspoon fenugreek seeds
1 teaspoon black cumin seeds
2 teaspoon onion seeds
1 teaspoon mustard seeds

Roast the seeds on stovetop until aromatic on medium heat- about 2 to 3 minutes. Cool and grind to a powder. Keep aside.

1½ pounds chicken thighs, boneless, skinless, cut into 2-inch pieces
1 tablespoon minced garlic
1 tablespoon minced ginger
¾ cups non-fat Greek yogurt
¼ cup half and half
Juice of one lemon
3 teaspoons salt
½ red onion, sliced thin
1 lemon cut into wedges

Marinate the chicken in the garlic, ginger, yogurt, half and half, lemon juice, salt and the spice powder. Let it sit in the fridge over night or at least 2 to 3 hours.
Skewer the chicken pieces and cook under a broiler or on an outdoor grill. Cook till golden brown. Serve on a platter with sliced onions and lemon wedges.

Indian Style Polenta

Polenta is a very easy, healthy and quick starch to make. Like rice, it is very versatile and anything and everything can be added to make it yummier. I have made quite a few different kinds in the past.

I made this one Indian style to serve with the fish curry. I started with mustard seeds and curry leaves. I also added a couple of different kinds of lentils for a nice crunch and I also included peanuts.

My original idea was to cook the polenta in coconut milk and chicken broth but then I realized I was out of coconut milk. Instead I cooked it with my normal mixture of milk and chicken broth- both the liquids ensure yummy flavor in the dish.. and this dish was extremely yummy.

The only person who doesn’t like polenta in the house is my daughter. I made her some rice on the side. She does not enjoy the texture of polenta… but I love it…

1 cup fine polenta
1½ cups chicken or vegetable broth
1½ cups milk
2 teaspoons salt
2 tablespoons extra light olive oil
1 teaspoon mustard seeds
4 to 5 curry leaves
1 tablespoons white moong dal
1 tablespoons channa dal
½ cup roasted peanuts, chopped
1 cup frozen chopped spinach, thawed

Heat a medium saucepan with the olive oil. Add the mustard seeds, curry leaves, moong dal, channa dal and peanuts. Saute on medium heat for 2 to 3 minutes. Add the spinach and sauté for a minute. Add the broth and milk with the salt. Bring to a boil and add the polenta. Follow package instructions to cook the polenta. Taste for seasonings and serve with the fish curry.

Spinach with Mustard Seeds

This is a delicious side dish to make with any kind of meal- especially an Indian meal. It is quick with not too many ingredients….