Leftover Grain Mustard

[rajsuman]

It's prepared grain mustard that's used like a condiment here. Can I use it to make any Indian dish?

Suman

[mongo_jones]

if it is anything like dijon you could improvise a bengali mustard fish dish with it. use it in place of mustard paste.

[mongo_jones]

bengalis also eat spinach dishes with a divine mustard sauce called "kashondi". american condiment mustard isn't anything like it in texture (and not as sharp either) but try it with alu palak.

[Episure]

Funny, that you all should mention it, if my bong friends like it, why arent they going ga-ga over wasabi? I, for one dope on wasabi as if it was going to be extinct tomorrow. If it is the nasal high that turns one on, give me wasabi anyday! Much better than Elmac's Kasondi. And I know several better versions made in houses.

And yes Rajsuman, spread it on sandwiches!or even dosas!

[mongo_jones]

that's a good point episure--i should try wasabi with palak. hardcore bengalis may have very fixed ideas about their food anyway--the thought of substituting something japanese for something bengali may just seem like blasphemy.

[Episure]

Beer Drinker, try this one day:

Take an Olive remove the red pepper stuff and replace it with a thick paste slug of wasabi.

Make a martini the usual way. There is no usual way but nevertheless!

Sip it slowly and let the wasabi do it's stuff. Call my Korean SIL and ask her to partake of it.

Ummmmm! Ummmmahhh!

[bhelpuri]

Ismail Merchant uses mustard (including the type you're describing) in a whole range of dishes, one that we've been cooking regularly is a kind of stuffed and pan-fried okra.

Granted, his style is only three-quarters Indian, but the no-nonsense 20-minutes-tops recipes are big favorites with me.

[whippy]

don't want to go too far off topic, but episure

Take an Olive remove the red pepper stuff and replace it with a thick paste slug of wasabi.

Make a martini the usual way.

thanks for that! i'm glad to find some creative drinking going on. so far, the only resources i've found on cocktails from the indian pantry are tulleeho.com, which mongo mentioned, and s. basu's book, which is still in the mail. too bad, there's a lot of good stuff in the cabinet with which to make really delicious drinks.