From mike@emgee.demon.co.uk Mon Jun 13 15:32:46 2005 Date: 11 Jun 2005 11:46:52 GMT From: mike@emgee.demon.co.uk Newsgroups: uk.food+drink.indian Subject: Re: Mustard Oil and Onion seeds tonyho wrote: > mike@emgee.demon.co.uk wrote: >> Elaine Jones wrote: >> >>>Quoting from message <11a6g1uidku3r86@corp.supernews.com> >>>posted on 5 Jun 2005 by Frets >>>I would like to add: >>> >>> >>>>I just bought some mustard oil and onion seeds yesterday. Any general >>>>guides to using either of these products? >>> >>>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. >> >> >> 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 :) >> > I *realy* like the sound of that any chance of a recipie? > 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.