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PRODUCT INFORMATION
Although very similar in appearance, Indian brown mustard has a different flavor than its Mediterranean counterpart from which it originated. It was one the few affordable spices in Europe during the Middle Ages. In Indian cuisine, mustard seeds are toasted in oil before they are added to the dish. Powdered mustard acts as an emulsifier in the preparation of condiment, and salad dressings. Mustard has a strong pungent flavor, and unlike any other spice it has virtually no aroma.
RECIPE: Gujarati Dhokla
Cook time: 30 min
Prep. time: 20 min
Serving size: 5-6
Heat level: medium
1 cup Rani Gram flour
1 tsp. sugar
½ tsp. salt
juice of one lemon
1 tsp. baking soda
2 tbsp. sunflower oil
3 green chilies, finely sliced
2 tsp. Rani mustard seeds
10 fresh curry leaves
1 tbsp. dry unsweetened coconut powder
1 hand full of fresh cilantro leaves
¾ cup water
Prepare steamer. Pour water into bottom of steamer and bring to boil. In a bowl mix gram flour, sugar, salt, and lemon juice. Gradually add water, stir well to prevent lumps. Sift in baking soda and pour mixture into 9 inch greased baking pan. Carefully lower pan into steamer and cover. Steam for 20 minutes. In a small pan, add oil and sauté green chilies, mustard seeds, curry leaves for one minute and then add the coconut. When steamed cake is done, pour spice mixture over evenly and add cilantro leaves. Cut and serve.
PRODUCT SPECIFICATIONS
Net Wt. 5lbs
Product of India
Alternative Name lók
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