Traditional recipes

Turmeric-Mustard Seed Butter

Turmeric-Mustard Seed Butter


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 teaspoons dried turmeric
  • 1/4 teaspoon brown mustard seeds, toasted
  • 1/2 teaspoon yellow mustard seeds, toasted

Recipe Preparation

  • Put butter on a work surface and sprinkle with turmeric and mustard seeds. Season with salt. Using a knife, finely chop together until well combined. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.

Recipe by The Bon Appétit Test Kitchen,Reviews Section

12 Exotic Indian-Spiced Recipes (Photos)

Indian cuisine is a labor of love. It's expertly spiced, fully aromatic and incredibly satisfying -- especially this time of year when we could all use a little extra heat on our plates. Unfortunately, most of us have only tasted Indian food as a quick and cheap take-out option. And that surely does not do this rich cuisine any justice (that is, unless you have an amazing take-out place near you, and if so, please do tell). Some of us don't even have the convenience of Indian restaurants nearby, and sadly miss out on this entire culture's fragrant dishes.

While many home cooks have browsed through Indian recipes, many of us were deterred from ever trying one in our own kitchen -- usually because of the unknown and intimidating ingredients on the long list of them required. Well, it's high-time we remedy this sad situation. Once you stock your cabinet with a few essential spices, an entire collection of recipes will become available to you. You can plunge into these recipes fully equipped to come out with an amazing Indian dinner with a quick overview of less common Indian ingredients.

Garam masala is a blend of spices which varies according to region. A typical version includes a mixture of peppercorns, cloves, malabar leaves, mace blades, cumin seeds, black pepper, cardamom pods, nutmeg, star anise and coriander seeds. You can find garam masala at most grocery stores, but certainly at any Indian market.

Another spice commonly found in Indian cuisine is tamarind -- it's the pulp of a seed pod and has a sour flavor. If you have trouble finding it, you can replace it with lemon or lime.

Ghee is clarified butter, and is used in almost all Indian recipes. Many of the recipes that you find in the gallery below replaced the ghee for butter or oil. Feel free to use the more traditional ingredient if you decide to pick it up.

Other ingredients you should be sure to have on hand are cumin, coriander, turmeric, mustard seed, unsweetened coconut, cardamom and cilantro.

What is your favorite Indian dish? Leave a comment below!


Onion Tomato Chutney Recipe:

Ingredients:

Salt and red chilli powder to taste

Coriander leaves for garnishing

Vegetable oil or olive oil for cooking

Step 1 - Heat oil in a pan. Add garlic and saute for a minute.

Step 2 - Add onions and saute till they turn brown.

Step 3 - Add tomatoes, green chilli, cumin powder, salt, red chilli powder, sugar, and cook till tomatoes cook.

Step 4 - Add some water. With a masher, mash the mixture to make it pulpy. Add some more water, if required.

Step 5- Turn off the gas, add some lemon juice. Garnish with coriander leaves and serve.

This onion tomato chutney will not only add to variety to your spread, it will also enhance your main meal. Put in just 10 minutes in your kitchen and make and store this very-useful and handy chutney for all times.

About Neha Grover Love for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.


Best in Show Sweet Bread and Butter Pickles

1 Sprinkle alum over sliced cucumbers, sliced onions, and diced peppers. Cover with ice and soak for 3 hours.

2 Drain and rinse before canning

3 Bring to boil, sugar, turmeric, mustard seed and vinegar.

4 Add cucumber mixture to brine mixture. Bring to second boil.

5 Pack pint jars with product. Pour hot brine over product, leaving 1/2-inch headspace and seal jars.

6 Process jars for 10 minutes in a hot water bath.

Find more information on Mrs. Wages® Alum here.

“My bread and butter pickle recipe is a family recipe that has been through a few tweaks over the years. My produce comes from my small garden and the Minneapolis Farmer's Market where everything is fresh picked and in my jars by evening’s end. Canning truly is a family tradition.

My parents canned dill pickles every year faithfully long before air conditioning. They boiled the jars so there was humid air in the house all day long mingling with the sweet smell of apple cider vinegar and fresh dill. At my grandmother's there was often a wooden crock of pickles for snacks sitting on the counter.”


Recipe Summary

  • 2 quarts water
  • ½ cup salt
  • 20 cucumbers, cut into 1/8-inch slices
  • ice cubes
  • 6 cups white sugar
  • 4 cups water
  • 4 cups apple cider vinegar
  • 4 teaspoons ground turmeric
  • 4 teaspoons mustard seed
  • 1 teaspoon celery seed

Stir 2 quarts water and salt in a large pot until salt is dissolved. Submerge cucumbers in the water. Add ice to the water to keep cold. Let cucumbers soak for 2 hours.

Drain salt water from pot. Rinse and drain cucumber slices twice.

Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot bring to a boil. Reduce heat to low add cucumber slices. Simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes.

Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Let cucumbers pickle 2 weeks before eating, shaking each jar once daily.


Indian Cauliflower with Black Mustard Seeds

This fragrant, Indian-inspired, side dish is simple and delicious. Try using orange cauliflower when making this recipe it tastes the same as white and it looks beautiful with the black mustard seeds.

Total Time under 30 minutes

Dietary Consideration egg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Taste and Texture crisp, spiced

Ingredients

  • 2 tablespoons olive oil , divided
  • 1 cup chopped onion
  • 1 head white or orange cauliflower , cut into small florets
  • 2 teaspoons ground coriander
  • ½ teaspoon ground turmeric
  • Sea salt and freshly ground black pepper
  • ½ cup water
  • 1 tablespoon vegan butter
  • 1 tablespoon black mustard seeds
  • ¼ cup chopped fresh cilantro , optional

Instructions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until golden. Add the cauliflower, coriander, turmeric, and salt and pepper to taste. Cook for 2 to 3 minutes. Add the water and simmer until the cauliflower is tender and most of the water is absorbed, 3 to 5 minutes.

In a small skillet over medium-high heat, melt butter with the remaining 1 tablespoon olive oil. Add the mustard seeds and cook for 2 minutes.

To serve, transfer the cauliflower to a serving platter, drizzle with the mustard seed mixture and sprinkle with cilantro, if using. Serve hot.


Bread and Butter Pickles

  • Author: Taming of the Spoon
  • Prep Time: 3 hours 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: About 30 ounces of pickles 1 x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Description

These crunchy bread and butter pickles are the perfect balance of sweet and tangy. This recipe makes a small batch that will keep in the refrigerator for 3 weeks.


Robin and Martha (and lots of great butter)

Robin Selden is Managing Partner and Executive Chef of the company her mother founded, Marcia Selden Catering & Event Planning, based in Stamford, Connecticut. “Compound butters have been part of our offerings for quite a while,” she says. She recently supplied the recipes for an article in Martha Stewart Weddings, including Asian Nori, Sesame & Ginger Butter, Turmeric & Mustard Seed Butter, and Smoked Chipotle & Lime Butter. And her ideas keep coming: “Every time our kitchen staff finds a new flavor we like, we ask, ‘can we make a compound butter out of that?’”


Here's How Mustard Oil And Salt Help Keep Your Teeth Clean!

Highlights

Apart from just yellowing teeth, tooth decay, bleeding and swollen gums have also become a part of the oral health problems. Some of the common reasons for teeth related issues include-

  • High intake of sugary and processed foods
  • Poor oral hygiene and improper teeth cleaning
  • Irregular teeth cleaning and dental check-ups
  • Excess intake of tobacco in any form
  • Consumption of hard water

While these are just a few reasons, there can be more that are attributed to poor oral health.

Mustard oil and salt is an age-old home remedy that is used to clean your gums and remove the plaque on your teeth. Salt acts as a mild abrasive that helps remove strain and brighten teeth. Moreover, it contains a natural source of fluoride, which is a bonus for your teeth and gums. On the other hand, mustard oil helps strengthen your gums and makes it easier to remove the plaque. Plaque is generally formed due to bacteria that is surrounded by fatty membranes. Swishing mustard oil can help loosen the fat soluble bacteria and further avoid gum bleeding. Using both these ingredients can reduce gum inflammation and control bleeding to some extent.

All you need to do is to take a pinch of salt or rock salt, also known as sendha namak and add some mustard oil to it. If you put common salt in mustard oil, you may have to put it under the sun for about two to three hours to make it iodine free. You can also add a pinch of turmeric to salt and mustard oil mixture. Take the mixture and massage it on your gums and teeth using your index finger. Massage for about two minutes and close your mouth for a few minutes before rinsing it off with warm water. Use this mixture regularly.

In case of severe oral conditions, make sure you consult a dentist and use this mixture under supervision.


Deb’s Bread and Butter Pickles

This pickle recipe was handed down to me. I have been making these for at least 20 years from cucumbers my Dad grows in his garden. I give them to friends and family and have trouble keeping up with the orders. The recipe is the star here as these are the best bread and butter pickles I’ve ever found. These don’t need to be refrigerated until you open a jar.

Original recipe makes 50 servings

Ingredients

2 quarts water
1/2 cup salt
20 cucumbers, cut into 1/8-inch slices
ice cubes
6 cups white sugar
4 cups water
4 cups apple cider vinegar
4 teaspoons ground turmeric
4 teaspoons mustard seed
1 teaspoon celery seed

Directions

  1. Stir 2 quarts water and salt in a large pot until salt is dissolved. Submerge cucumbers in the water. Add ice to the water to keep cold. Let cucumbers soak for 2 hours.
  2. Drain salt water from pot. Rinse and drain cucumber slices twice.
  3. Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot bring to a boil. Reduce heat to low add cucumber slices. Simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
  4. Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  5. Let cucumbers pickle 2 weeks before eating, shaking each jar once daily.

Nutrition

Calories: 116 kcal
Carbohydrates: 28.5 g
Cholesterol: 0 mg
Fat: 0.2 g
Fiber: 0.6 g
Protein: 0.8 g
Sodium: 1122 mg


How to Make your own Bread and Butter Pickles with Bell Peppers

It is not too early to be thinking ahead to how you want to preserve summer’s bounty of fresh fruits and vegetables. If you enjoy making your own pickles, this recipe from my childhood is a good one to try. These Bread and Butter Pickles combine cucumber slices, onion, garlic, bell peppers, etc into a delicious treat to enjoy all winter! They also make great gifts when a pretty ribbon is tied around the jar or when put in a basket with other kitchen items.

BREAD AND BUTTER PICKLES WITH BELL PEPPERS

As a child in Southern Indiana, we had big gardens and grew lots of cucumbers, peppers, and other vegetables. We canned them and ate them all through the winter. This is one of our canning recipes.

4 qts sliced cucumbers
6 medium onions, diced
3 garlic cloves
1 green bell pepper, diced
1 red bell pepper, diced
3 cups white vinegar
5 cups sugar
1 1/2 tsp turmeric
2 tsp mustard seed
1 1/2 tsp celery seed

Put the cucumbers, onions, garlic, and bell peppers in a large pan or bowl and cover with ice. Let stand for three hours. Drain all the water from the vegetables and pack the vegetables into hot, sterilized quart or pint jars, leaving room for the liquid.

In a large saucepan, combine the vinegar, sugar, turmeric, mustard seed, and celery seed. Bring the mixture to a boil. Pour the mixture over the vegetables leaving some air space at the top of each jar. Seal with hot sterilized lids.

Before storing check to be sure jars have sealed. Top should have a slight indention and as the jars cool that should have made popping sounds. Any jars that haven’t sealed should be refrigerated and used first.

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others who may be searching for them.