Geetha's Kitchen

Recipes tagged “Brown Mustard Seeds”

Showing posts with the label Brown Mustard Seeds

Achards de Legumes (Pickled Veggies Mauritius Style)

September 27, 2014

Achards de Legumes This recipe is very similar to Hema's Vegetable Achar ; both are based on Mauritian fare. We love heaping up achards on toast or a roll for a very satisfying repast whether at breakfast, lunch, or a yummy snack any time. The pictures show Achards made without cauliflower but all the other ingredients - so you see that the recipe is quite flexible :) Cauliflower and turnips are good on an anti-inflammatory diet, so I thought of making the "Achards" (as it is called in Mauritius) with them instead of the cabbage. I was told that in Mauritius, they sell Achards de Legumes and freshly baked bread before the grocery stores open! What a great idea! A delicious peace offering to keep the waiting hungry shoppers from getting grumpy :)! Notes: * Use a non-reactive bowl and pan for making the achards (stainless steel, ceramic, glass). * I make a huge batch and keep the achards in 2 or 3 jars - easy to use as well as for giving as gifts. * I cut ...

Hema's Indian Style Coleslaw (Marinated Veggies)

November 18, 2013

Delicious Indian Coleslaw is a hit! - everyone who tried, absolutely loved it. Hema calls it Vegetable Achar or Achards Des Legume s - as the veggies get a bit pickled in the marinade. Use as a topping on any bread for a lovely, fresh tasting bruschetta, as a filling for a spring roll, wrap, or a sandwich, and as a side dish. With all the fresh tasting and crunchy veggies, Indian Coleslaw really satisfies one's craving for the munchies :-). So go ahead and make a big batch ... you'll be glad you did. Note: My favorite is apple cider vinegar and I do not use any sweetener. Any vinegar may be used including rice vinegar. When you use a vinegar other than seasoned rice vinegar, you might like to add about 1/2 tsp sugar, agave syrup, or other sweetener to the coleslaw to mellow the bite of the vinegar. Hema's Indian Coleslaw (photo by Hema) Ingredients: 1 Tbsp brown Mustard Seeds, coarsely ground 1/2 tsp - 1 Tbsp Oil 1/2 medium Onion 1-2 cloves Garli...

Mor Kali (Vegan Rice Polenta Or Mush)

February 10, 2013

The name "Rice Mush" doesn't do justice to delicious Mor Kali. It is the ultimate in comfort food for me ... it tastes delicious, hardly takes a few minutes to cook, and takes no effort to swallow! Although called Mor Kali, this kali does not have any Mor (buttermilk/yogurt) since I make it vegan; hence I should technically call it uppu kali (savory kali) :-). Kali is similar to cornmeal mush or soft polenta; it is flavorful and makes a great snack or light meal. It does not need any syrup or sauce to complete it - but may be served with the dry chutney powder Mulagai Podi and a bit of oil. Traditionally the batter is either allowed to ferment or uses tart yogurt when making without fermentation; but I have made it vegan without losing any of its lovely tart flavor - the lime/lemon makes a fabulous substitute. The batter can also be allowed to ferment overnight in which case, lime/lemon is not necessary. Adjust the amount of water to produce a soupy or thick ...

Simple Red & Green Chile Chutney/Relish (Chile Pesto)

August 13, 2012

Avocado Toast Topped With Green Chile Chutney With its inimitable and lovely chile flavor, Chile relish is a delicious all purpose seasoning to have on hand; it is wonderful to spice up whatever you are cooking, as a chutney/pickle with meals, Dosa, burgers, bajjis or other snacks, and as a sandwich spread. I concocted this so that the members of the family who love their food hot can spike their foods to their hearts' content :). I love to add a little dollop as a side with rice and mild curries. It is fantastic as a starter spread atop yogurt, ricotta, or cream cheese surrounded by crostini or crackers; a little schmear makes plain old grilled cheese come alive! Once you start making and enjoying chile relish, I am sure that you will find it indispensable and discover many uses for it. Try both green and red chile relish; each has its own unique flavor - the green chile has that fresh, crisp taste while the red is a bit sweetly fruity. ...

Roasted Pumpkin Soup With Sri Lankan Spices

November 09, 2011

Kabocha Squash Roasted Pumpkin soup with coconut milk is to live for! I wanted to use up the huge Kabocha squash; seemed like a good idea to roast it. When I spotted the can of coconut milk, the inspiration to make this soup dawned :D. This spicy soup wakes up taste buds! While Jaffna Curry Powder lends the unforgettable taste and zing, coconut milk adds to the mellow sweetness. For more about Jaffna curry powder check here . Adjust the curry powder according to your own taste and tolerance. Any winter squash may be used to make this recipe; I have used Kabocha as well as Butternut squash, small Pumpkins, or a combination. Roasting brings out the wonderful flavor of the squash; it can be eaten as a dish in its own right. Bake two - one to eat as is and one for soup - leftover roasted squash is perfect to make this soup - yum! This soup tastes even better the next day; reheat just until hot and steaming and serve. 6 Servings Ingredients: 1 medium Winter Squash or Pumpkin 1 tsp Sea...