White mustard has fewer volatile oils and the flavor is considered to be milder than that produced by black mustard seeds.
12.
In 12-inch skillet, combine 1 tablespoon sesame oil with vegetable oil, coriander seeds, cumin, pepper and black mustard seeds.
13.
Bengalis share their use of whole black mustard seeds with South Indians, but unique to Bengal is the extensive use of freshly ground mustard paste.
14.
Officials have found large stocks of mustard oil to be contaminated with the seeds of an ornamental plant, which is virtually indistinguishable from the black mustard seeds.
15.
Other favorite spices include curry leaves, black mustard seeds, mango powder, saffron and a slightly sulfuric-smelling gum resin called asafetida which resembles onion in flavor.
16.
To cook a " chadachadi " dish, a " chaunk " is prepared by frying spices such as black mustard seeds and minced ginger root in oil or ghee.
17.
Pork tenderloin with a black mustard seed crust sports only a few charred bits of seed that are discernible to the trained eye, but I don't imagine that any tongue could actually taste them.
18.
Examples are the onion-flavoured kalonji ( nigella or black onion seeds ), radhuni ( wild celery seeds ), and five-spice or panch phoron ( a mixture of cumin, fennel, fenugreek, kalonji, and black mustard seeds ).
19.
Toast the following ingredients in a medium-hot skillet until a shade darker and fragrant, about 4 minutes : 6 tablespoons whole coriander seeds, 4 tablespoons whole cumin seeds, 3 tablespoons yellow split peas ( chana dal ), 1 tablespoon black peppercorns, 1 tablespoon black mustard seeds, 5 dried red chile peppers, 10 fresh or dried curry leaves.
20.
Remove the coconut flesh from the shattered shell . 1 tablespoon coriander seeds 1 teaspoon fennel seeds \ cup sunflower oil 1 medium red onion, chopped 1-inch cube of fresh ginger, peeled and roughly chopped 4 red chilies, seeded and roughly chopped 1 / 2 fresh coconut, finely sliced Water from coconut 1 teaspoon black mustard seeds 10 curry leaves 1 1 / 2 teaspoons tamarind puree dissolved in 1 cup boiling water 1 2 / 3 cups peeled, seeded and cubed summer squash 2 teaspoons brown sugar Salt to taste 12 ounces fresh shrimp Hot cooked rice to serve In a small pan, dry-roast coriander and fennel seeds.
