Spice Trade — mustard

... and a few other articles on cooking with spices!

Recipe: Mustard Shrimp

mustard recipes

Because my husband loves shrimp, I’ve tested a variety of shrimp dishes in my kitchen, and this mustard shrimp is among my favorites. The combination of wholegrain mustard with garlic and cayenne pepper is mouthwatering. I personally like this one over the garlic shrimp I cook. I hope you will like it. Tips: (1) Deveining process can be a bit messy for those trying it the first time. You can purchase peeled and deveined ones to save your trouble. (2) Coriander can substituted with parsley. Recipe: Mustard Shrimp Serving: 3 Ingredients 600g shrimps, peeled and deveined 4 tablespoon lemon juice 1 tsp of garlic granules 1 tablespoon olive oil...

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Indian dips: Cucumber Yoghurt Raita

mustard recipes

We’ve enjoyed this cucumber raita since as long as our family can remember. It’s great for those hot summer meals where you want something refreshing, but don’t want to eat too much. It’s a simple, healthy, and nutritious dip which goes with most Indian meals. You can eat it with puri, roti, thepla, rice, lentils, even by itself! Unlike the middle eastern Tzatziki, this yoghurt dip is less thick, so it’s easier for mixing, but you can adjust the thickness to your taste. Just mix less! Our favourite use is for dipping hot, fried appetizers like Veggie Pakoras. Hope you...

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Spicy Tomato Rasam (Indian soup) the fresh way

asafoetida black pepper chilli cumin mustard recipes turmeric

Rasam is one of the most popular Indian “soups” across the entire Indian subcontinent. This recipe uses fresh spices for an authentic home style taste – no tamarind paste or pre-made rasam powder is used in this recipe. As a result, it’s light, tangy, spicy, minimal fat and sugars so it’s even quite healthy! Tomato rasam goes best with South Indian dishes such as hot Idli and Vadas, but you can also drink it plain as a soup with some warm bread. Recipe: Spicy Tomato Rasam (Indian Soup) Serves: 4 Ingredients7 medium sized tomatoes, blanched300-500ml water based on your preference,...

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Aloo Gobi – Spicy Potatoes and Cauliflower, traditional Indian cooking

chilli coriander cumin mustard recipes

This Indian style dry curry is a personal home favourite, and below is our home recipe passed down for generations. The potatoes are extremely soft, and both them and the cauliflower soak in all the spices. So, even though it’s a dry curry, in some ways it is more full flavoured than the commonly understood “curry”. We like this curry with warm hot bread, and a side dish of fresh, unsweetened yoghurt.                                           Recipe: Aloo Gobi Serves: 4 Ingredients2 medium sized potatoes (cut...

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Recipe: Creamy Coconut Chutney

asafoetida coconut curry leaves mustard recipes

This is one of our family favourites. Even though it’s traditionally a south indian chutney used for dipping idli, dosa, uttapam, and other similar fermented doughs, we find it great for dipping in all manner of hot indian snacks such as samosas, cutlets, pakodas, and onion bhajis. It’s very cooling, refreshing, and an ideal dip for the summer. The dip is often slightly spiced as well, but you can tone this to suit your one taste. It can stay fresh for up to 2-3 days in the fridge. photo: Charles Haynes Ingredients – 350g of grated coconut– 1 tbsp chana dal–...

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