It’s that time of the month again… time for rounding up all those amazing entries that have been sent over to me throughout the last month, showcasing the humble mustard seeds incorporated in varied dishes, each one unique in it’s own. For, the name of a recipe and the ingredients may be the same, but each one attains different heights in different hands… thereby making them one of a kind.
But, before I forget, let me give you the spice of this month… it’s one of my favourites…it’s precious… the tiniest bit does wonders to a recipe, imparting a heavenly aroma and hue. And yes, it is indeed expensive, in fact, it has, for decades, been the world’s most expensive spice by weight…
- The word saffron originated from the 12th-century Old French term safran, which derives from the Latin word safranum. Safranum is also related to the Italian zafferano and Spanish azafrán
- It is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocusIridaceae. The flower has three stigmas, which are the distal ends of the plant’s carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and colouring agent.(courtesy for the following picture of the flower-wiki)
- Saffron is native to south east Asia. It was first cultivated in the vicinity of Greece.
- It is characterised by a bitter taste and a hay-like like fragrance.
- Because of the unusual taste and colouring it adds to foods, saffron is widely used in Persian, Arab, Central Asian, Europeqan, Indian, Iranian, Moroccan and Cornish cuisines. Confectionaries and liquors also often include saffron.(wiki)
Now that the spice has been revealed…all that you have to do is to get thinking and start sending in your entries by Thursday, the 25th of October. The guidelines for participation are still the same(refer left sidebar) . So, during this month (October), if you are thinking about spice, then … think saffron. In other words, Think spice…think Saffron.
Now, back to the …‘think mustard seeds’ round up. This time too, my dear fellow bloggers did not disappoint me in the least. Once again, they did do some thinking and brought over one lovely recipe after another.It therefore, gives me immense pleasure to celebrate them in my world.Thank you all so much. I have tried my best to document all the entries, but in case of any of them missing ( not intentional at all) or any other error, please do not hesitate to drop me a mail about it and I will rectify immediately. So here goes…
Culinary princesses‘ dad once told her ,’ If you know how to cook, no matter where you are, you’ll make friends’…well, she does seem to have made a lot of them…what with lovely dishes like this french bean salad with a twist of spice.
Madhu’s saasivekayi with zucchini/zucchini cooked in a spicy mustard-coconut paste looks very tempting indeed … I’d love to have it as a side with some rice.
Rina celebrates her maternal grandmother’s recipe in the form of raw banana in mustard sauce. She even made a long distance call to her paternal grand mother to confirm the recipe… coming from two veterans, nothing can go wrong here…
Musical brings ‘together the pretty and subtle lobia and the gorgeous, delectable beet greens’ and ’spiced them up with mustard, garlic and ginger’ and topped with green chillies. If this lobia saag with mustard is not enough to tempt you, then nothing will.
Another sweet and sour recipe… but this time, it’s got chicken in it. Check out this gorgeous looking sweet and sour chicken recipe by Pushpa…doesn’t it make you want to pick up those chopsticks and dig in!
Pragyan, whose blog itself is named after mustard has send us this delightful recipe for sorisha paneer bhape/ paneer steamed in a mustardy sauce…yum.
Nandita revives her tastes of Bengali cuisine in ‘Oh Calcutta’ and whips up this wonderful cabbage curry with Bengali spices…having had a stint in Kolkatta …the real one;) …I can understand the taste very well.
Bindiya takes cluster beans,’ the lesser known cousin of the more popular french bean’ and jazzes them up with her recipe for gawar ki phalli/spicy cluster beans… the less popular cousin is now all set to steal the limelight.
Siri too has sent us her way of making cabbage aava pettina koora/Andhra style cabbage curry… looks lovely.
Priya has made sasve kai chitranna/mustard and coconut mixed rice, a recipe from Karnataka… looks lovely…must have tasted the same.
I contributed to this event in the form of my basic herby pizza crust topped with a mustardy- tomato sauce and a generous helping of cheese.
That’s all for mustard…thanks again to all those who contributed…it would not have been possible without your support. Now, let’s move on and start thinking about saffron.