elaine jones

Quoting from message <11a6g1uidku3r86@corp.supernews.com>
posted on 5 Jun 2005 by Frets
I would like to add:


When using mustard oil as the cooking oil make sure you have the cooker hood
extractor running or some other ventilation in the room as the fumes when it
reaches higher temps can be quite intensive!!!

I use mustard oil for cooking some of the northern and Bangladeshi recipes
(depending on what I feel like - sorry can't give precise guidelines).

I also use it (again on an ad hoc basis) for tarka/chaunk/call it what you
will for dhal.

Wazza will probably come up with some precise recommendations for use but
I would say "Try it and see".

Re onion seeds/kalonji - Wazza has made mention of them fairly recently
(not sure which thread) mostly used on the surface of naan. I think they
pop up in some recipes for Panch Phoron. Nor something I use very often.

--
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mike

Mmmm. Panchporan and mustard oil with a few tomatos added mmmm.


Sorry but it's late and you just came close to one of my favourite recipes

mike

Heat two tablespoons of mustard oil when hot add two teaspoons of panchporan.
As the mustard seeds start to pop add one or more chillis to taste.
Stir then add a tin of tomatoes quickly cover (it's best to have the lid
in your hand and use it as a sort of shield) lower the heat and when it stops
making gurgling spitting noises put in a couple of teaspoons of jaggery/brown
sugar and salt to taste. Simmer for five to ten minutes. Optionally mash
tomatoes with a potato masher.

Makes a nice quick snack/meal with pitta bread to soak it up.

tonyho

Thanks Mike,

Tried it - excelent. Second time added some garlic and poached some fish
in it, it's my new favorite!

Tony

mike

Never tried it with garlic added (can't think why not) though it works with
ginger instead of chilli. Used to be a favourite for camp fire cookery
at festivals.

frets

I just bought some mustard oil and onion seeds yesterday. Any general
guides to using either of these products?

Frets

elaine jones

Quoting from message <11a6g1uidku3r86@corp.supernews.com>
posted on 5 Jun 2005 by Frets
I would like to add:


When using mustard oil as the cooking oil make sure you have the cooker hood
extractor running or some other ventilation in the room as the fumes when it
reaches higher temps can be quite intensive!!!

I use mustard oil for cooking some of the northern and Bangladeshi recipes
(depending on what I feel like - sorry can't give precise guidelines).

I also use it (again on an ad hoc basis) for tarka/chaunk/call it what you
will for dhal.

Wazza will probably come up with some precise recommendations for use but
I would say "Try it and see".

Re onion seeds/kalonji - Wazza has made mention of them fairly recently
(not sure which thread) mostly used on the surface of naan. I think they
pop up in some recipes for Panch Phoron. Nor something I use very often.

--
....ElaineJ... Home Pages and FAQ of uk.food+drink.indian can be viewed at
....Kinetic... http://www.users.zetnet.co.uk/ejones/ufdi/index.html
...StrongArm.. Under construction, FAQ, recipes, tips, booklist, links
....RISC PC... Questions and suggestions please, email or to the newsgroup

Mmmm. Panchporan and mustard oil with a few tomatos added mmmm.


Sorry but it's late and you just came close to one of my favourite recipes

tonyho

I *realy* like the sound of that any chance of a recipie?

Thanks,

Tony

Heat two tablespoons of mustard oil when hot add two teaspoons of panchporan.
As the mustard seeds start to pop add one or more chillis to taste.
Stir then add a tin of tomatoes quickly cover (it's best to have the lid
in your hand and use it as a sort of shield) lower the heat and when it stops
making gurgling spitting noises put in a couple of teaspoons of jaggery/brown
sugar and salt to taste. Simmer for five to ten minutes. Optionally mash
tomatoes with a potato masher.

Makes a nice quick snack/meal with pitta bread to soak it up.