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Jun 3, 2009 02:49 PM

Mustard Seed what was I thinking?

So, my last trip to the asian grocers I did a pretty good job of sticking to my list. However I bought a 1/2 lb bag of whole mustard seeds (dark brown). For no reason. This is a 10 year plus supply at my current rate of consumption. Any ideas on tasty things that use a lot of these? Please help, I shouldn't shop for groceries with out a chaperone.

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  1. What about making homemade Dijon-type mustard? I've never tried making mustard from scratch but I think it could be fun & tasty! Here's something from wikiHow:

    6 Replies
    1. re: always_eating

      That's what I was thinking, too, but didn't have such an excellent reference!

      Another use is mustard plaster, for chest colds or congestion. When I was a sick kid, I always appreciated the mustard poultice Mom made.

      Or, make your own pickling spice, with other seeds such as cumin, coriander, pepper, dill, chile, etc.

      1. re: always_eating

        Great idea, and it looks easy. Maybe an ale - malt vinegar mustard? OH now I can make pretzels too...

        1. re: corneygirl

          Now malt vinegar mustard sounds GOOD! And ditto on jayt90's suggestion to make your own pickling spice, especially with the bounty coming over the next few months. You could pickle tons of stuff!

        2. re: always_eating

          So I just made a batch of mustard with malt vinegar, my cheap american lager of choice, brown sugar, red pepper flakes, and dried onion. Pretty tasty, but a little thin and next time I'll use a pale ale or else skip the beer. Super easy and fun, I don't know why people don't do this all the time.

          1. re: corneygirl

            Cool - thanks for reporting back! I wonder if it would make any difference in consistency to age it for awhile?

            1. re: always_eating

              It thickened a little, but it was really more that the extra liquid separated out. I didn't grind it totally smooth, but I think that would have thickened it more. Mustard seeds are thirsty when ground. It's almost all gone.

        3. I go through a fair amount of this type of mustard cooking indian food, especially vegetarian dishes, dal etc..

          making your own mustard is a very good suggestion.

          1. i like the mustard idea, too. if there are summer herbs involved, you can have many great, unique condiments!

            until then, try this nice indian dish with cabbage, called sabzi:

            1 Reply
            1. re: alkapal

              Sabzi is the Hindi word for generic vegetable dish. Hence, cabbage sabzi, cauliflower sabzi, etc.

            2. 2 or 3 tsp of mustard seeds sauted in oil until they pop before sauteing onion and cabbage. Season with a little red vinegar before serving.

              A similar amount sauted before cooking pork chops.

              Almost anything Bengali. I love machher johl.

              3 Replies
              1. re: OnkleWillie

                I love the mustard seeds in Indian food (Aloo Gobi etc,). But I have learned that it is possible to overdo it and end up with a bitter result. Hence, some restraint is in order.

                1. re: OnkleWillie

                  Mustard seeds popped at the start along with fennel and/or cumin seeds make a good flavor base for other vegetables, particularly cauliflower. A tsp of mustard seems typical for one head. Look up 'dry cauliflower or Sookhi Gobi.

                  1. re: OnkleWillie

                    Bengali mustard fish curry is definitely one of my favorite dishes. This is how I make it:
                    Rub 8 pieces of fish with salt and turmeric to season, set aside for ~15min.
                    Grind ~2tbsp of yellow mustard seeds with green chillies (to taste) and ~1/2c water to form a paste.
                    Roughly crack ~2tbsp of dark mustard seeds.
                    Pan fry the fish until golden and done. Add the dark mustard seeds.
                    Pour over the mustard paste, fully coating the fish. Let it bubble for a little while, sprinkle it with some chopped cilantro, then serve over rice.
                    Much as I like this, it still doesn't turn out as well as when my aunties make it.

                  2. Get a basic Indian daal (lentil) recipe from a cookbook or recipe site. When it's done cooking add the following:

                    Melt a small sautepan with 1/3 stick of butter. When hot, add a whole cinnamon stick, 1 bay leaf and 1 teaspoon brown mustard seeds; also if you've got it, some dessicated coconut, about 1/4 cup is awesome, but optional. Stir often so that everything is moving and doesn't have a chance to burn (over medium high heat).

                    Everything will be really fragrant, toasted. YOu can see it especially if you're adding coconut. While it's still sizzling, turn off the heat and tip this aromatic butter, whole spices and all into your pot of Indian lentils. Stir to combine and season with salt to your preference.