‘Think mustard seeds’ round up and announcing the spice for October…

by Sunita on October 2, 2007

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…

Dear fellow bloggers, as you must have guessed already, this month, it’s none other than the aromatic saffron that I urge you to think of…

  • 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 azafr├ín
  • 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 spicethink 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…

Pickles…

Kamini brings to us this tried and tested family recipe for avakai/raw mango pickle handed down to her by her mother in law… looks very tempting.

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Hima tries out her hand at making pickles for the first time and came up with this wonderful dosavakayi/melon cucumber pickle… her mom must be one proud lady…check out why.

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Kajal has brought us this step by step recipe for a spicy green chilli pickle… doesn’t it look lovely indeed!

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This authentic Andhra recipe for avakai uragaya/ raw mango pickle has been sent over by Srivalli… thanks for sharing.

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Another recipe handed down by a mom comes to from Bhags in the form of this lovely tomato pickle…mouthwatering indeed.

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For the last twenty five years, Latha has always eyeballed the ingredients while making avakai/raw mango pickle.This time, however, she has given accurate measurements for our benefit…thanks Lakshmi.

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Other condiments/salads

Deepika came back to blogging after a month’s break and she did it in style with her tomato aava pachadi/tomato mustard chutney…glad you’re back.

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Red chillies has served us some lovely sasam chutney/mustard chutney to be savoured with some great looking idlis.

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Shyam’s mustardy tomato chutney is a result of her following her whims… I think she should do that more often…follow her whims, I mean.

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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.

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Side dishes…of the saucy kind-

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.

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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…

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Laxmi has sent over this ‘very chatpata’ recipe for mixed vegetables in mustard sauce…looks the part indeed.

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If you like hot and sweet dishes, then Raaga’s Konkani recipe of pineapple sasam is just the thing for you.

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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.

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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!

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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.

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Side dishes…of the drier kind-

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.

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Saju has brought for us a typical Gujrati recipe for cabbage through her kobi jo shaak/spicy cabbage… I wouldn’t mind that lovely plate of food.

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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.

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Remya’s lovely cabbage aava pettina koora/cabbage stir fry is a part of her great mustardy meal… delicious.

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Rose has sent over some spiced cauliflower and fresh beans which were part of her lovely Indian meal…dosen’t it make one hungry!

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Jaya shares with us a childhood recipe for fragrant cabbage with toasted mustard seeds… this is just my kind of food!

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Check out this wonderful recipe for brussel sprouts in lemon-mustard sauce by Bee and Jai… the best bit is that the brussel sprouts are fresh from their garden…extra special, isn’t it!

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Siri too has sent us her way of making cabbage aava pettina koora/Andhra style cabbage curry… looks lovely.

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Rice…

Priya has made sasve kai chitranna/mustard and coconut mixed rice, a recipe from Karnataka… looks lovely…must have tasted the same.

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Raaga’s other half made this lovely avakaya rice… wonderful idea to use up all those leftovers.

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Remya’s kaya saashive annam /mustard seeds rice is another part of a delicious lunch… looks lovely indeed.

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Miscellaneous-

Asha whips up this mouthwatering egg kottu paratha, a ‘South Indian dish, also popular in Sri Lanka as a street cart snack’.

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Happy cook shares her sister’s recipe for making dal/lentils… I’d be happy to have it any time.

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A wonderful recipe for saarina pudi/sambhar powder comes our way from Nags…I can imagine the lovely aromas that must have emanated from the kitchen while making this.

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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.

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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.

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{ 66 comments… read them below or add one }

1 sunita October 7, 2007 at 10:36 am

Sig, thanks…looking forward to your future participation.

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2 Pragyan October 7, 2007 at 1:20 pm

Hi Sunita, Wow is not the word! Dil khush ho gaya..and next spice being saffron was like the icing on the cake. I have a dessert post for it..let me post that today :)

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3 sunita October 7, 2007 at 5:23 pm

Pragyan, thanks…kudos to you all for all those wonderful entries…and yes..get started on saffron:)

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4 A kitchen scientist & a white rat hubby!!! October 8, 2007 at 6:01 am

Hats of, Sunitha, for the great roundup..honestly, the topic of mustard just kept me wondering..gosh!..what to put up for this event? mustards are just the basic starter ingredient in all our kerala recipies..cudnt think of something with mustard as a master ingredient. but seing the roundup, wish me too cud have sent in something..anyways, willd efinitely come up with something for saffron!

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5 sunita October 8, 2007 at 12:44 pm

a kitchen scientist and a white rat hubby,I agree…all the entries were indeed amazing..the participants have done really well, don’t you think:)
Looking forward to your future participation.

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6 Meeta October 9, 2007 at 5:47 am

Oh lovely event and I missed it. I also am doubting I will be able to join in on the Saffron Sunita!! ;-( I am leaving for Dubai on Friday and due back on the 27th. Have to give this my best shot – for a fellow DB!! ;-)

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7 lakshmi October 9, 2007 at 6:11 am

just got around to checking this post in detail. very useful round up.

sunita, the avakkai is from latha (who blogs with me), who’s my mother.

if i had been preparing for the last 25 years, i’d probably be doing it right from my amma’s womb ;)

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8 Srivalli October 9, 2007 at 6:52 am

Nice round up Sunita..was wondering what happened for this round up…somehow missed this…good choice for this month…will think of something

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9 sunita October 9, 2007 at 9:16 am

meeta, thanks…and hey, do join in when you can…but family come first , of course…have a wonderful trip.

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10 sunita October 9, 2007 at 9:17 am

lakshmi, I’m so sorry about the mix up, will correct it right away…

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11 Latha Narasimhan October 10, 2007 at 3:59 pm

Hi sunita! I think I am visiting your blog for the first time!:) nice roundup! Nice knowing you!:)) I never get to know who is hosting which event!:D Just see others participate and I too post something on that theme! My daughter does the linking part!:))No wonder you got confused!

We get to liearn so much from these events!:))

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12 sunita October 10, 2007 at 6:43 pm

Hi Latha,thanks and welcome to my world…I was a bit confused indeed, sorry…have ammended it immediately…glad you dropped by.

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13 Priya October 15, 2007 at 4:24 pm

hi sunita have sent u my entry for think spice think saffron, hope u receive it…cheers

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14 sunita October 15, 2007 at 6:27 pm

Priya, thanks for your entry…I’ve already sent you a mail.

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15 SHUBHA October 31, 2007 at 4:06 pm

lovely round up…:)

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16 sunita November 6, 2007 at 12:41 pm

Shubha, thanks…glad you dropped by…

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