The Way We Eat
Hi Suneeta,
I have been cooking Indian food for a few years and was pleased to find your newer book as a source of absolutely
delicious recipes. As a 'mostly' vegetarian, I found your vegetarian recipes refreshingly fresh. I liked that book
so much I went out and bought your first book the next day. Just as good.
–Russell
May 2010 - The use of dark mustard seeds in Indian cooking is well known. Not so well known is that in order to get the maximum flavor from the seeds there are only two ways – flash frying in very hot oil or grinding to a powder and mixing into a paste with a little water. Flash frying whole seeds such as mustard, cumin, fenugreek and nigella is a technique used extensively in Indian dishes, with the seeds being tossed into hot oil either at the beginning or in a separate pan at the at the end, with the seeds and oil being poured into the finished dish. This is called tempering. When the seeds hit the hot oil, they immediately release their essential oils and aromas. Mustard seeds in particular must pop in hot oil or they will not flavor the dish.
Last Edition of "The Way We Eat".
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